Kids Parties Can Work!!!

For any parent coping with a child and food intolerances/allergies, you can really dread an invite to one of their little friends bday parties!! In a kids world 'party' means cake, lollies, biscuits a.k.a 'party food'... however when you have limits on what you can eat, 'party food' is not always the same option...

 

I remember as a kid being able to go crazy at my friends parties, enjoying all the great party foods that I would never get to have on a normal day. Therefore my commitment to K is to try and 'normalise' her food as much as possible, so she too will have the same memories of the simple pleasures like cake with friends!!

What I do to over come the dread:

When K gets an invite, the first thing I do is obviously say 'thank you' but then explain that K has a number of dietary limitations and therefore I will have to BYO her own food!! So many times the parents kindly offer to cater to her needs but without having a true understanding of the issues its tricky, risky and quite frankly just another stress for the parents when they have everything else to plan!! What I do ask though is to get a rough idea of the menu, so I can try and match it with 'K appropriate foods' so its not so obvious that its different!!

Following is the menu plan provided (huge thank you again to the gorgeous family!!) and what I made/brought to attempt to recreate it:


Party Menu                                                      
Fresh Fruit Waffle Basket

Marshmallow Sticks                               
Hokey Pokey Biscuits
BBQ Sausages, Steak and Bread
Vanilla and Chocolate Iced Cupcakes

Klaudia's Menu
Fresh Fruit in a 'Special Party Bowl' (provided)                             
Cooked at Home Steak and Bread due to uncertainty of 'cross contamination'                             
Pumpkin Muffins http://mutritiousnuffins.blogspot.com.au/2011/01/grain-free-pumpkin-muffins.html Iced with Housemade Cheese  http://www.taniaspantry.com/gluten-free-grain-free-dairy-free-nut-free-recipes/housemade-cheese/ mixed with Blueberries and Honey
Chocolate Cake Pops http://www.glutenfreegrainfree.com.au/cake-mix-chocolate-2/ Iced with a Chocolate Glaze and Rolled in Coconut
Dried Fruits and Nuts



This may look like a bit of work, however I did this over a couple of days leading up to the party. The left overs I shared with our weekend house guests and then put a stash in the freezer for the next possible party!!

Best result is that K had an awesome time with her little friends and never felt like she was missing out!!

Quick, Easy and Tasty Stir Fry No.1

Picked the kids up last night from childcare and Klaudia was very, very clear she wanted a stir-fry for dinner. At the beginning of each week I try to involve them in the rough plan of dinners for the week and she had obviously realised this was still to come..... After a huge day for us all, the thought of then cooking a 'Stir Fry' from scratch seemed very unappealing. Fortunately though, also at the beginning of each week, I attempt to pre-chop most of the veggies required for all the planned dinners to cut down on preparation time on the night.... obviously this makes a difference on my statement 'quick and easy'!! :)

Following is last nights stir fry version:

Quick, Easy and Tasty Stir Fry No.1

3 shallot's, finely diced
3 cloves of garlic, finely diced
1 tbsp of fresh ginger, peeled and finely diced
500g of Pork, sliced (you could use any meat of your choice)
1 medium Zucchini, thinly sliced
1 medium Carrot, thinly sliced
1 medium Capsicum, thinly sliced
2 bunches of Bok Choy, roughly chopped
3 eggs, whisked
Coconut Oil
Coconut Amino Sauce (I use niulife)
Sesame Seeds

100% Bean Thread Noodles (Mung Bean)

 

- Heat  some oil in a large wok and cook egg to an omelette, remove from pan, slice and set aside
 

- Heat more oil and stir-fry pork until brown, remove from pan and set aside (you may need to do this in two batches to prevent from 'stewing'
 

- Empty bean noodles into bowl and cover in warm water, allow to soak until clear. Whilst this is happening continue with next stages...

- Heat a bit more oil (remember this forms part of your flavour and Coconut Oil is actually good for you!!!) add shallot's, ginger and garlic. Cook for a few minutes ( the aroma is fantastic!). Add zucchini, carrots, capsicum and stir-fry until starting to soften. Return pork to the pan. Add bok choy and Amino Sauce for flavour. Its important for you to decide how much based on the intensity of flavour you were after( I use a bit cause I LOVE the stuff!!)

 - Once noodles appear translucent, add to stir-fry and mix through. I found it easier to use thongs.

- Once done, serve in bowl, sprinkle with egg and sesame seeds and your finished....

 

EASY!!!

 

Remember... by giving yourself a rough meal plan each week and then preparing for them, it takes away sooooo many stresses and allows you to continue cooking great, nutritious meals with minimal effort!!!

Let's be honest, especially during the working week, 'minimal effort' is the BEST and ONLY style of cooking with a young family!!

Another great bonus.... Klaudia woke up this morning and said she wanted 'Stir Fry' for breakfast too.... I cant argue with that!!.... I decided it sounded like a great idea and had some too..... YUM!!!

 

 

 

<div id='networkedblogs_nwidget_container' style='height:360px;padding-top:10px;'><div id='networkedblogs_nwidget_above'></div><div id='networkedblogs_nwidget_widget' style="border:1px solid #D1D7DF;background-color:#F5F6F9;margin:0px auto;"><div id="networkedblogs_nwidget_logo" style="padding:1px;margin:0px;background-color:#edeff4;text-align:center;height:21px;"><a href="http://www.networkedblogs.com/" target="_blank" title="NetworkedBlogs"><img style="border: none;" src="http://static.networkedblogs.com/static/images/logo_small.png" title="NetworkedBlogs"/></a></div><div id="networkedblogs_nwidget_body" style="text-align: center;"></div><div id="networkedblogs_nwidget_follow" style="padding:5px;"><a style="display:block;line-height:100%;width:90px;margin:0px auto;padding:4px 8px;text-align:center;background-color:#3b5998;border:1pxsolid #D9DFEA;border-bottom-color:#0e1f5b;border-right-color:#0e1f5b;color:#FFFFFF;font-family:'lucida grande',tahoma,verdana,arial,sans-serif;font-size:11px;text-decoration:none;" href="http://www.networkedblogs.com/blog/cooking-4-k" id="b851a2cb63be3707eb2454b2dae273b3">Follow this blog</a></div></div><div id='networkedblogs_nwidget_below'></div></div><script type="text/javascript">
if(typeof(networkedblogs)=="undefined"){networkedblogs = {};networkedblogs.blogId=1304251;networkedblogs.shortName="cooking-4-k";}
</script><script src="http://nwidget.networkedblogs.com/getnetworkwidget?bid=1304251" type="text/javascript"></script>

Lamb Chick Pea Fritters

The age old question.... what can I do with 'left overs'??

We had a great 'Lamb Roast Salad' for dinner last night, however was left with quite a bit of lamb for today. Had planned to use it for lunch but it just didn't eventuate so dinner it was.... Certainly didn't feel like doing another dinner 're-run' and so the following is what we ended up with!!  

 Lamb Chick Pea Fritters

(I believe this recipe would still work by taking out the yoghurt and cheese if needed)

1 cup Chick Pea Flour (Besan Flour)

¼ cup of Water, or enough to make a pancake style batter

1 tbsp Greek Yoghurt

¼ tsp Lamb Herb mix (inc Rosemary, Garlic, Marjoram, Thyme, Oregano, Mint, Basil)

¼ tsp ground Cumin

¼ tsp ground Coriander Seeds

1 cup finely grated Sweet Potato

1 cup finely grated Zucchini

½ - 1 cup diced Roast Lamb

½ cup grated Tasty Cheese

Grape Seed Oil or Coconut Oil cooking spray

  - Mix together the Chick Pea Flour, Cumin, Coriander, and Lamb Herb mix

- Add in the Water slowly until the ingredients form a batter

- Add in the Yoghurt and mix

- Add in Sweet Potato, Zucchini, Cheese and Lamb. Mix together

 

- Heat a pan with your choice of oil (Initially I used Grape Seed, however found it to heavy for the fritters. I then used Coconut Spray Oil and found it worked perfectly!). I kept the heat of the pan around medium

- Add about a tablespoon of mixture to the pan for each fritter ( I was able to cook three at a time)

- Cook till fritters become golden brown, about four mins each side

 

Wah-la!!! Done....

I served the fitters with some more Greek Yoghurt and a Spinach, Pumpkin and Pine Nut Salad....

Made a great Sunday Night dinner and no unnecessary food wastage - perfect! ;) 

 

 

 

Freezer Rissoles - quick and easy meals

I always have a stash of these in the freezer... particularly for week nights when everyone is simply tired, hungry and keen for an early night!

Rissoles

500g Lean Beef
1/2 Onion, finely chopped
2 Cloves Garlic, crushed
Handful of fresh parsley, chopped (can use dried but don't need as much!)
1/2 cup Linseed, Sunflower and Almond Meal (LSA)... Normally I use just Almond Meal however found this last week at http://grandmaspantryonline.com.au/shop/index.php - tastes awesome!!
1 tbsp. Coconut Amino Sauce (healthier alternative to Soy Sauce)
1 egg
Salt and Pepper to taste
1/2 cup Almond Meal, save to roll rissoles in before freezing.

- add all ingredients together in a bowl and mix (I used my hands)
- roll  into Balls/Rissoles, you pick the size. I usually aim for just a bit bigger than a golf ball
- roll through Almond Meal for a light coating
Done!

To Freeze
Place into a 'freezer safe' airtight container. If you need to stack rissoles on top of each other, cover the bottom layer with some baking paper to prevent 'sticking'.

To Bake
Heat oven to 180. Take required number of rissoles out of freezer and place on baking tray lined with baking paper. Cook for 30min or till cooked through.

Don't forget.... can always cook a few extra for lunches the next day. Taste fantastic on a sandwich!!

Sunday Night Chicken and Vegie Bake

Dinner tonight was based on a lunch I had with Tania and Eric a number of weeks ago. It was also inspired by my need to use up a number of vegies and my want for a very quick and easy dinner....!!!

With all the cooking and experimenting I've been doing with recipes of late, I've developed a real love for adding spices and flavours to all my meals... I never realised how boring I cooked before, definitely another bonus from this journey of 'Cooking 4 K'....

So anyway, the following is my Sunday Night Dinner... you obviously change the quantities to suit what is in your fridge and the size of your family! Don't forget to make some extra for lunches too....!!

Ingredients

3 Chicken breasts (I used free range)
1 medium sweet potato
2 medium potato's
Small pumpkin
1 Spanish onion
2 small zucchini's
Small Broccoli
5 Cloves of garlic
Hand full of dates
2 good pinches of Ground Cinnamon
Himalayan Salt
Grape Seed Oil

- Heat oven to 180c
- Line a large baking tray with baking paper (I do this to stop everything baking to the bottom!)
- Cut each chicken breast into thirds
- Cut sweet potato, potato, and pumpkin into small chunks (smaller the piece the faster they cook!)
- Peel and halve onion
- Add everything to the baking try and add whole peeled garlic cloves, dates, sprinkle with salt and cinnamon
- Pour oil a bit at a time, whilst giving everything a good mix, to make sure all covered (I used my hands)

- Place in the oven for 15mins
- Cut zucchini into chunks and broccoli into small florets, add to pan and give everything another mix-up
- Place back in the oven for another 15mins or until everything is cooked....

The smell of the cinnamon goes right through the house whilst its cooking, beautiful!!

Once cooked, I poured everything into a large bowl and sat it in the middle of the table allowing everyone to help themselves - easy!! I also served with some Greek yoghurt and a  slice of Almond Meal & Chia Seed Bread - yum! http://www.taniaspantry.com/gluten-free-grain-free-dairy-free-nut-free-recipes/gluten-free-grain-free-paleo-yeast-free-baking/gluten-free-grain-free-yeast-free-dairy-free-bread-paleo/

 

Synch!!

A Chicken Parmigiana Version

Looked in the fridge tonight for inspiration on what to cook for dinner.... a half jar of 'Dolmio Pasta Sauce' and some chicken breast tenders.... the following is what I ended up with....


Ingredients
600g Chicken Tenders (I use Free Range)
2 Eggs
1 Cup Almond Meal
Salt & Pepper
1 tsp Mixed Herbs
275g Tomato Sauce (equivalent to 1/2 jar Dolmio or home made)
1/2 cup of Tasty Cheese
Grape Seed Oil

- Pre heat oven to 180
- Whisk eggs in a bowl
- Mix Almond Meal, Salt & Pepper and Mixed Herbs in another bowl
- Pour 1/3 of Tomato Sauce into a 'slice' size baking dish
- Dip chicken into egg and then roll through Almond Meal mix
- Shallow fry chicken in a pan with the grape seed oil to crisp outside of chicken pieces, then place on top of tomato sauce in the baking tray

- Once all fried off and in baking dish, cover with the remaining sauce and sprinkle with cheese
- Bake in oven for 20mins (or until cooked and cheese nice and melted)
- Finished.... DELISH!!!

As usual.... I served the kids meal with their favourite 'stick salad' (carrot, capsicum, cucumber), however I attempted a more fancier 'Green Salad' for Zutty (my husband) and I....

 

Enjoy!!

 

 

Even healthy kids get sick!!!

We had a wonderful Easter with our extended family - 12 adults and 4 kids! For four days we all swam at the beach, played various games, caught up with more family and friends, and then of course had late nights... and K kept up with us all!!! By Monday afternoon K was completely exhausted and so we headed home earlier than planned to allow her to rest. By Tuesday night K was spiking temps of 39+, was chronically tired, and had a runny nose… and I turned into a crazy woman assuming the worst! 

As previously blogged, K had been living with high temps and similar symptoms since she was seven months old. This all ceased with the understanding of K’s dietary requirements and changes made from December 2012. Since then, whilst still battling with stomach issues, K had not had one temp…

I started to go into ‘panic problem solving mode’ asking questions like ‘Had K managed to consume gluten and therefore crashed her immune system?’ (as was previously occurring) and ‘OMG, perhaps K had developed another intolerance to something and that is making her sick?’….. Fortunately I then remembered the warnings from my Doctor, Mother and even my husband that even though K is well and truly on the mend, even normal healthy kids get sick!!

For anyone who has faced the emotional horrors of dealing with a chronically sick child and then have them make a full recovery, perhaps could relate to my initial panic…. Going from ‘sick’ to ‘healthy sick’ is a bit of a transition…. And I’m soooooooo grateful to be going through it!!! I am also really happy to report that whilst K has slept all day, the temps have gone and she is back to being her normal cheeky toddler self!

The main point to this blog was simply to remind us all that despite our best efforts with food, exercise etc, kids get sick!! In fact it is expected and assists them to strengthen their immune system…. so don’t naturally assume the worst!! However if you are ever concerned, go see your Doctor (like I do! J ) ….. xx