Things I feed my (gluten free & whole food) kids, Part 1

If you follow me on Facebook, you’ll know I started a photo album this past week titled, “Things I Feed My Kids,” with the intention of sharing what I feed my gluten, dairy, and mostly corn free girls (ages 7 and 4).  There are rumors flying around that Facebook is making even more changes in the future, so I decided to discontinue the album on Facebook, and post the pictures/information here on the website in a new weekly round up: Things I feed my (whole foods) kids. That way the photos will be in reliable place, and I’ll be also be able to add more commentary.

I will try to take as many pictures as I can throughout the weeks. Maybe this will help some of you come up with meal plans, or simply get some more ideas on whole food/allergy friendly options to feed your kids/family. You’ll have to let me know if the photos are helpful to you as we go on!

This post is linked to Make Your Own Monday Link Up.

Breakfast:
Arrowhead Mills Maple Buckwheat Flakes with Unsweetened Vanilla Almond Breeze Almond Milk. I buy all of our cereal in bulk from Amazon.com, because their cereal prices are cheaper than any local price you can find here in Alaska.

It’s true, I prefer the girls to drink homemade almond milks, or other homemade dairy free milks, but this momma makes just about everything from scratch. Sometimes store bought is all you can do (depending on what it is)!

Abbi was VERY excited about her Hormel Natural Choice gluten & nitrate free Canadian bacon and organic free-range egg fried in a little bit of ghee. I buy the Canadian bacon from Three Bears, but Fred Meyer and Carrs also carry other Hormel Natural Choice gluten free/nitrate free lunch meats and bacon. If you are unable to find the Canadian bacon, I would suggest asking your local store to start carrying it.

Lunch:
Carrot sticks with chicken salad (1 leftover chicken breast, 3 celery ribs, 1 apple, homemade mayo, pecans).

Garlic Lover’s Roasted Cauliflower (leftover from dinner the night before) and a gluten free chicken sausage.

Snacks:
I watched a good friend’s girls this week; it was a last minute thing. My friend called me, was in a bind, and I was available and happy to watch her girls. I made these Grain-Free Raspberry Thumbprint Cookies as a snack, by using the cookie base of this Guilt-Free Pecan Pie Cookies recipe. I simply omitted the pecan pie filling, and used raspberry jam instead. This picture was taken right before I put the cookies in the oven to bake. They are most definitely kid approved!

I call these “Rice Cake Pizzas.” I used a Lundberg Honey Nut Brown Rice Cake (I also buy these in bulk from Amazon.com), and topped it with Peanut Butter Spread with Chia Seeds (you could also use another nut butter like almond or cashew, or even Sunbutter for nut-free), sliced bananas, raisins, sunflower seeds and cinnamon.

Dinner:
My beautiful Kylie with her baked chicken drumstick, Raw Beet, Carrot & Apple Salad with Ginger Lime Dressing, and a green salad with homemade balsamic dressing (approximate recipe: 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1 teaspoon dijon mustard, salt, pepper, garlic powder, and oregano).

This is one of those dinners that I throw together at the last minute (because I don’t plan ahead of time or the fridge is running on near empty). When the kids or my husband asks what’s for dinner, I generally call it “slop on a plate.” I know… sounds appetizing, doesn’t it? Rest assured, it always gets eaten, and it is one of Kylie’s favorite meals. Here is a baked potato with ghee, and nitrate free breakfast sausage with peppers and onions. If you avoid potatoes (like me), try substituting a side of zucchini or a baked sweet potato.

My children are always subjected to my kitchen experiments, and this is one of them: grain free mini pizzas with Daiya Mozzarella Cheese. These mini pizzas were a BIG hit with the girls, but I’m not yet ready to share the recipe; I’m still experimenting.

This was another last-minute meal, leftover green salad with balsamic dressing (the dressing is not shown in the picture) and a lemony-garlic chicken pasta with peas. I prefer to use Tinkyada Rice Pasta (I also normally buy it in bulk on Amazon.com), but I recommend cooking it 2-3 minutes less than what the package directions suggest.

This was just a snippet of what the girls ate this past week; I hope to include more pictures next week. Was this helpful to you? I hope it was, and I hope these posts will continue to be… please leave me a comment and let me know your thoughts!

Hugs,
Megan