The Bon Bon Gazette: GFCF & Fast Food: Are French Fries Safe?

The Bon Bon Gazette: GFCF & Fast Food: Are French Fries Safe?

Gluten free casein free (GF/CF) Burrito

Autism Mom's 'Make You Want to Slap Your Grandma' Roast (SCD, GFCF)

This one is super easy to make and has minimal ingredients.

You will need (please confirm that these are OK for your diet!!!) ...

• 1 Chuck Roast
• 2 Cloves of Garlic
• 2 Cups of Apple Cider
• Dried Rosemary
  

This recipe works best if you can marinate overnight, but 2 or 3 hours will do in a pinch. First, cut up the garlic. Next, cut slits into the meat and insert garlic pieces. The more the merrier. Put the roast in an oven friendly dish, sprinkle with rosemary, cover with aluminum foil and refrigerate overnight.

When you are ready to cook, pre-heat the oven to 350 degrees and bake (covered) for 1 hours.

*** When our oven was on the blink, I also cooked this one on the grill once also and it was GREAT! If you want to try that method, wrap the entire roast in aluminum foil (2 or 3 times) and throw on a HOT grill for 40 minutes! ***

Livitician® introduces LIVIT instead of diet!: Halloween Treats for Children with Autism!

Halloween Treats for Children with Autism!

Puss Filled Pimples - Yummy - Gluten Free Gluten Free Halloween Recipe

Gruesome looking drumsticks baked to a delightful crisp in a gluten free honey and spice glaze.



From www.TheGlutenSolution.com

GFCF Trick or Treat Autism Pumpkin Muffins

Ingredients 1 can pumpkin puree (15oz) 3/4 tsp ground cinnamon 3/4 cup vegatable oil 3/4 tsp ground cloves 2 cups white sugar 3/4 tsp ground nutmeg 3 eggs 2 1/4 cups Bob's Red Mill All-purpose GF Baking flour or other favorite gfcf flour. 3/4 tsp GF baking powder (Clabber Girl is GF) 3/4 tsp baking soda 3/4 tsp salt

Directions

1. Preheat oven to 400 degreees and grease muffin tins.
2. In a large bowl, mix together the pumpkin, oil, sugar and eggs. Combine the remaining dry ingredients and add to pumpkin mixture.
3. Spoon batter into muffin tins filling about 3/4 of the way full.
4. Bake in preheated oven for 20-25 minutes. muffins are done when top springs bake when lightly touched.
****I have started cutting the sugar in half and the muffins are still great. Also, you can substitute different types of baby food for the pumpkin.***
Makes 24 muffins.

GFCF Pumpkin Waffles

Pumpkin Waffles

2 eggs (Or use egg replacer or guar gum)

1 3/4 cups rice milk

3/4 cup canned pumpkin

2 tablespoons vegetable oil

2 cups gluten free pantry all purpose baking mix

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon nutmeg

Heat waffle iron. In blender jar combine rice milk, pumpkin, oil and eggs. Blend at mix about 10 seconds. Add remaining ingredients. Blend at mix about 60 seconds, scrape sides of blender jar every 20 seconds. Be sure to spray the waffle iron well and bake in hot waffle iron until waffles are golden brown about 3 to 5 minutes. May be served with maple syrup.

GFCF Halloween Cookies

SCD/GFCF Beefy Beef Strogonoff NOS

Please make sure all of these ingredients are OK for your diet.

• 1 pound of organic top sirloin or tenderloin.


• 1 Small Onion (chopped)


• 2 Cups Organic Tomato Juice


• 1/2 Cup Homemade Yogurt
  


• Fresh Mushrooms


• Salt


• Pepper



Tenderize the steak with a meat tenderizer. I just beat the fire out of it with the closest kitchen instrument. Cut steak into 1-inch wide by 2 1/2-inch long strips and brown with olive oil. Add onions and tomato juice. Saute for 5 minutes. Add in the mushrooms and yogurt then simmer for 5 more minutes. Serve with your favorite vegies and/or salad.

Sasquatch Squashy Prosciutto SCD/GFCF Breakfast

This recipe is very easy and contains three ingredients only. It makes a great breakfast. My daughter cannot get enough of it. The quantity of each ingredient can be changed according to your own taste. I usually use 3 slices of the thin cut organic prosciutto and 3 or 4 cut up squash.

1. Cut squash into desired bite sizes. I usually cut them about 1 cm thick.
2. Cook prosciutto on medium heat for about 4 minutes.
3. Add 3 or 4 TBSP of olive oil (sometimes I use 1/4 cup of water instead, just something to keep the squash from sticking)
4. Add squash.
5. Simmer for 20 minutes and serve.

If you want to spice it up a little and it's allowed on your diet protocal, you can add pepper or a little garlic.

Food Dehydrator Highly Recommended

Since we have gone all natural and are doing the Specific Carbohydrate Diet (SCD), the food dehydrator has been a great investment. We make banana and other fruit chips for our daughter and she loved them. They make a great snack and we even use them for ABA reinforcers. I highly recommend that you try one. There are a bazillion different ones and they range from super cheap to very expensive. The ones with the add-on trays are nice. You only use however many trays you need for that particular dehydrating session. Here's a few examples ...



There are also a slew of books with great hints and recipes to use with the dehydrator.

GFCF Mild Chili

Mild Chili

1 pound hamburger
1/2 onion, diced
2 cans (15 ounce) kidney beans, drained and rinsed
1 can ( 15 ounce) diced tomatoes
2 cans (8 ounce) tomato sauce
1 Tbsp chili powder
1 Tbsp Worcestershire
1/2 tsp salt
1/8 tsp pepper

1. Brown hamburger and onion together in large pot.
2. Stir in remaining ingredients.
3. Heat to a boil and simmer on low until ready to serve.

Makes 2 Quarts.

GFCF Mini Corn Dogs

Mini Corn Dogs

1 cup cornmeal
1 cup rice flour blend
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp xanthan
1/2 tsp salt
1 egg
2 Tbsp oil
1 cup milk substitute
1 package hotdogs
cooking oil

1. Combine cornmeal, flour, sugar, baking powder, xanthan, and salt in a bowl.
2. Add in egg, oil and milk substitute. Mix well by hand with a spoon.
3. Dry hot dogs with a paper towel and cut into 1 inch long pieces.
4. Coat hot dog pieces well with batter and deep fry in hot oil (375 F) till golden brown.

GFCF Chicken Nuggets

Chicken Nuggets

1 pound chicken breast, cubed
1 egg
1 cup gluten-free flour mix
2 tsp season salt

1. Beat egg in medium sized bowl.
2. Mix flour mix with season salt in a second bowl or gallon sized plastic bag.
3. Dip chicken tenders in egg bowl, then toss in the bowl or bag with seasoned flour mix.
4. Fry in skillet with 1/2 - 1 inch oil. Turn to cook on all sides.

Note: To make oven-baked chicken nuggets, spread 2 tablespoons of oil in the bottom of a 9"x13" baking dish. Arrange coated chicken nuggets in a single layer. Bake in 375 F oven for 30 minutes.

Special Diets for Special Kids

From Jenny McCarthy's Louder than Words ... page 104 ...

"Special Diets for Special Kids Two. I couldn't wait to read it and fill my eager heart with more knowledge. I was blown away when I read that mothers often noticed that their autistic children were malnourished because they couldn't absorb nutrients from food. After beginning a gluten- and casein-free diet (wheat- and dairy-free) with vitamin supplements, others reported huge changes in their children, sometimes even recovery from autism. I had to make sure I wasn't hallucinating, so I read that again. Could it really be true?"

Special Diets for Special Kids

Using a common-sense approach to a complex subject, Dr. Lewis, a mother of autistic children herself, offers specific examples of food allergies and intolerances which impact health and behavior in children with autism or related developmental disorders, and provides gluten/casein-free recipes; lists of vitamins, minerals, and supplements; and much more.

* Spiral-bound: 251 pages
* Publisher: Future Horizons; Spiral edition (January 1, 1998)
* Language: English
* ISBN-10: 1885477449
* ISBN-13: 978-1885477446
* Product Dimensions: 11.3 x 9.2 x 1.1 inches

Special Diets for Special Kids Two

Dr. Lewis' "clarity and common-sense approach" to gluten-free and casein-free diets is expanded into a second volume, offering even more recipes, highly appreciated by the readers of her first book, Special Diets for Special Kids.

* Hardcover: 265 pages
* Publisher: Future Horizons (September 1, 2001)
* Language: English
* ISBN-10: 1885477813
* ISBN-13: 978-1885477811
* Product Dimensions: 11.3 x 9.4 x 1.3 inches

Autism Dad's Carribean Candy Carrots Recipe

You've been there. Nothing to cook in the kitchen, but out of necessity you throw a couple of things together by accident and BAM ... a masterpiece. Now I know how Emeril Lagasse feels. I am calling this one, Carribean Candy Carrots around here for the simple reason that anything with the word "candy" in the title is more likely to be tried. You can use that approach on anything. The simple fact that you call it"candy" works great. Caroline loves "bacon candy" for breakfast. You get the point. You might want to even leave the word "carrot" out. In our house though, if carrots are good enough for Bugs Bunny,they are good enough for Caroline.



Since we are doing the Gluten Free / Casein Free (GFCF) diet, those are the kinds of things we have around the kitchen now days. Otherwise, Carrot Chips cooked in Coconut Oil would not be something I could have ever imagined cooking in my previous, pre-Autism, life.

You can use other types of oil and I plan to experiment, but for this one you need ...

• Organic Carrots


• Organic Extra Virgin Coconut (Cold Pressed and Unrefined; 100% Pure)

I used an iron skillet and about 5 fl oz. of Coconut Oil, but you basically just need enough oil to cover however many carrots you are making. The great thing about this recipe is that you can save the oil after it cools and use again. Normally, I wouldn't bother, but Coconut Oil is pricey these days. You can also whip up another batch when they go over well.

I don't know that this recipe is especially healthy, but the oil has 0% transfat. Around here, "is it allowed on the diet" sometimes takes precedents over "is it healthy", but Autism Mom has turned into Betty Crocker around here, cooking from scratch for us.

• Heat Coconut Oil on Medium until hot.


• Add sliced and washed carrot pieces. You can make these look like french fries too which works great around here. If you call it a french fry, it must be a french fry.


• Reduce heat and cook for 15 minutes.


• Place carrots on some paper towels to drain the grease.


• Let sit for 5 minutes.


• Serve.

Caroline ate these things up like there was no tomorrow (had to whip up a second batch) and it was AFTER she had already eaten lunch. I served with some organic ketchup. I know, I don't need to hear from the ketchup police. Ketchup makes life easier around here and sometimes you have to pick your battes. :-) These carrot chips are great for neuro-typical kids too, but I would never have eaten these in a million years when I was a kid.





Nature's Approved Gluten-Free Coconut Oil

GFCF Waffles without Eggs

Only make waffles in an iron that is devoted to being GFCF or there will be cross-contamination.

Ingredients:

1 c. sorghum flour

1/2 c. arrowroot

1/4 c. tapioca flour

1 t. baking soda

1/2 t. salt

1/2 t. xantham gum

1 T. honey or maple sugar

2 T. coconut oil

1 T. rice vinegar with enough rice milk to equal 1 1/4 cups (as a buttermilk substitute)

1 t. GFCF almond extract

Instructions:

In a small bowl, mix together flour, baking soda, salt, xantham gum, and sugar (if using honey, add to liquid ingredients). Whisk in oil, buttermilk substitute, and almond. Heat waffle iron. Pour in 1/4 of batter on heated waffle iron. Close and bake until steaming stops, about 4-6 minutes. Repeat with remaining batter. Makes 4 waffles, depending on size of waffle iron.

SCD: Zucchini-Beef Bake

Zucchini-Beef Bake

* 3 medium zucchini, sliced
* 1 cup sliced mushrooms
* 2 tbs. oil
* 1 pound ground beef
* 1 small onion, chopped
* 2 cups tomato sauce
* 1/2 tsp. oregano
* 1/2 tsp. basil
* 1/2 tsp. salt
* 1 green pepper, diced
* 2 cups shredded cheese, your choice

Saute zucchini and mushrooms in oil until tender. Cook ground beef and onion until browned in separate pan; drain. Stir in tomato sauce and seasonings. Layer half each of zucchini mixture and diced green papper in a lightly greased 13x9 pan. Spoon half of ground beef mixture over vegetables. Sprinkle with half of cheese. Repeat leayers of vegetables and ground beef. Bake, uncovered, at 350 F for 30 minutes. Sprinkle with remaining cheese, and bake an additional 5 minutes.

Autism Diet 101: Nutrition Series

Julie Matthews, Certified Nutrition Consultant, presents in Toronto, Ontario. Part 1 Contains: Food Affects Autism; What is Autism? (Social, Communication, Behavior,
Physical Symptoms); Underlying Causes & Contributors; Complex Biochemistry.

Part 1:

Part 2:

Part 3:


More:
4, 5, 6, 7, 8, 9, 10

EDUCATION: Autism One Culinary Day

The Mom, The Chef, and The Nutrition Consultant comprise this informative trio.

Betsy Hicks: Experienced ASD Diet Mom
Sueson Vess: Professional Cef w/Coeliac
Julie Matthews: ASD Nutrition Expert

GFCF Pumpkin Waffles

Pumpkin Waffles

2 eggs (Or use egg replacer or guar gum)

1 3/4 cups rice milk

3/4 cup canned pumpkin

2 tablespoons vegetable oil

2 cups gluten free pantry all purpose baking mix

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon nutmeg

Heat waffle iron. In blender jar combine rice milk, pumpkin, oil and eggs. Blend at mix about 10 seconds. Add remaining ingredients. Blend at mix about 60 seconds, scrape sides of blender jar every 20 seconds. Be sure to spray the waffle iron well and bake in hot waffle iron until waffles are golden brown about 3 to 5 minutes. May be served with maple syrup.

GFCF Autism Burrito!

GFCF Veggie Mashed Potatoes (Video)

GFCF Peanut Butter Cookies (Video)

GFCF Macaroni and Cheese

Macaroni & Cheese

2 tablespoons butter ( You can use ghee--clarified casein free butter)

2 tablespoons flour (You can use gluten free pantry's all-purpose baking flour mix)

1/4 teaspoon sea salt

1 cup rice milk

Dash of onion powder to taste

Butternut squash

You'll also need gluten-free elbow macaroni noodles

Cut up butternut squash and cook by boiling in water.

While butternut squash is cooking begin basic white sauce.

Melt butter in saucepan over low heat.

Blend in flour and salt, stirring until mixture is smooth and bubbly.

Remove from heat. Stir in the milk and onion powder; return to heat and cook, stirring constantly for about 1 minute, until thickened.

Once butternut squash is cooked. Drain it and mash it. Then add the squash to the thick white sauce. The more squash you add the more yellow it gets. Just keep adding until you get the color you want.

Pour the yellow sauce over cooked brown rice elbow macaroni and there you'll have

macaroni and cheese (WITHOUT THE CHEESE!)

GFCF Banana Bread

Banana Bread

1/4 cup rice milk
6 tablespoon safflower oil
6 tablespoon pure maple syrup
2 1/4 cup mashed ripe bananas (about 5 medium bananas)
1 1/2 cups rice flour (I used 3/4 cup brown rice flour and 3/4 cup white rice flour-- Blending the 2 flours give a nice consistency)
1/2 cup tapioca flour
2 tablespoon roasted grain beverage powder ( You may use rice protein instead)
1 teaspoon baking soda
1 teaspoon aluminum free baking powder
1/2 teaspoon sea salt
1 cup walnuts ( Raisins can be used for those with a nut allergy)

Preheat the oven to 350 degrees. Lightly oil a loaf pan or cake pan and dust with flour.
Put the rice milk, oil, maple syrup, and bananas in a blender and blend until smooth.
In a large bowl , whisk the flour, beverage powder (or rice protein) baking soda, baking powder, and salt until well combined.
Add banana mixture and combine, using few strokes as possible. Do not over mix.
Fold in walnuts or raisins).
Scrape into pan and smooth the top. Bake for 30-35 minutes, or until toothpick inserted into the center of the bread comes out clean.