at Le Pain Quotidien, m got prosciutto, fig and pear tartine with ricotta, honey and wild arugula. usually we have a choice of bread. since we wanted to keep our hands free of allergens when we’re with k, the waiter offered us the option of gluten free vegan crackers.
the first food that k showed me lack of interest in was chickpeas – feeding them to me instead of eating it. so when i found these chips in the supermarket, it seemed like a fun way for k to retry chickpeas. i know k can eat chickpeas without an allergic reaction. there are also a few new spices to introduce k to so i picked it up.
we were out and about when i realized i forgot k’s snack! so we went to the deli and looked for something that she could eat. it has three main ingredients: popcorn, vegetable oil and sea salt. k liked it very much!
more dry snacks for k! i guess you can say once i started looking for them, there’re not that hard to find. so far i’ve only been focused on savory ones and k doesn’t seem to mind. my latest shopping endeavor led me to these quinoa sticks with chia seeds.
m & i were out with k all day and on our way home, since it was nice outside we thought we’d stop to let k see the sunset. i was going to pick up some drinks since m & i were parched on the way and since i didn’t have k’s next meal, i thought i’d pick up a snack in case she gets hungry. i found these: Continue reading “processed gluten free vegan snack: Simple Sprouted Way Better Snacks – Punkin Cranberry Corn Tortilla Chips”
the next country on k’s daycare schedule is China. the teacher asked for my help. years ago i taught elementary grade kids to make dumplings and i thought of simpler steps for k’s class of toddlers to make them but my greatest challenge was k’s wheat allergy. i tried for several weeks to make gluten free dumping wrappers to no avail. they kept falling apart – too fragile for toddler hands.
so m suggested fried rice, as it is something m makes often. since k’s daycare was making it for China study, i figured i’d look into the history of fried rice. according to some research, the recipe was invented by Qing China‘s Yi Bingshou (1754–1815) and the dish was named Yang Zhou fried rice since Yi was once the regional magistrate of Yangzhou and included staple ingredients like: Continue reading “daycare cooking assignment – China Study: eggless Yang Zhou fried rice tower”
from the same brand that brought k her love of waffles, is Van’s Gluten Free Multigrain Crackers. it has a crispy texture and nice flavor. like most snacks it is a little saltier than i would like for myself and even more so to give to a toddler so i lightly wipe off the top and bottom of each cracker to remove some of the salt and then it’s perfect!
the Ener-G brand pretzels are a bit crunchy so i haven’t bought them again although i did give k some from the last batch. when i was grocery shopping the other day at a local supermarket, i saw a line of gluten free products: Glutino. I’ve seen the name before but hadn’t tried it before. so when i saw they had a line of pretzels
when i watched a gf make crêpes for brunch a few months ago, she showed me how simple it was. so when i saw a picture of these cinnamon apple crepes online, i decided to give it try it for our Sunday breakfast. the recipe i found required gluten free and gum free pancake mix or flour, which i didn’t have but i tried the recipe anyway.
well, let’s just say i ended up with big, thin pancakes – but they were tasty with the cinnamon apple filling so it’s all good. when i have the right flour, i’ll try it again to see if i come up with thin quality crepes. if not, they were a fun variation to Sunday morning pancakes! Continue reading “recipe: gluten free vegan cinnamon apple crêpes”
after enjoying the happy pancakes with k, i was excited to try other alternatives. i found this biscuit battered fruit rings recipe *see note 2 because it sounded fun! apple wrapped in pancake – how awesome is that? the process looked like it would be fun to watch so i had k join me in the kitchen while i dipped the apple into the pancake batter and then cook – she enjoyed seeing the process and more importantly she had a great time eating them! Continue reading “recipe: happy apple-in-the-middle pancakes”
i love pretzels and thought k may enjoy some to. i was excited to find these Ener-G brand pretzels that were not only wheat free and gluten free but also dairy, egg, nut and soy free. not only does it satisfy k’s allergy needs but also kids with more allergies than k.
one of the reasons i learned to make garlic free tomato sauce was so i can make one of my favorite dishes for k: PIZZA! it’s no surprise – she LOVED it!
- large mixing bowl
- parchment paper
- baking pan or pizza pan
every morning k has plain organic whole fat yogurt with banana for breakfast – sometimes with additional fruit, i.e. avocado, mango, pineapple, etc. but when i looked at the packaging of yogurt i bought one Sunday morning, i realized i bought flavored yogurt instead of the plain. the problem with flavored yogurt is that in addition to added flavor, there is a LOT of sugar. Continue reading “recipe: happy pancakes”
k’s daycare’s second cooking class / my cooking assignment was potato pancake. the teacher told me there would be eggs in the recipe and when i looked online for potato pancake recipes, i saw quite a variety of recipes, most included eggs, some uses grated potato while others used mashed potatoes, some is flavored with onions and garlic while others are flavored with cheese. Continue reading “daycare cooking assignment: potato pancake”
first assignment was pumpkin bar. i’ve never had a pumpkin bar before so not only did i have to modify the recipe, i also had to figure out what it should taste like! luckily k is a new eater, so i don’t have to create something to taste like what others know it would be. i just had to find a way to make it look somewhat like what her classmates are having and fit within her taste range that she can experience her cooking class fully.
i knew about this project a week before the daycare cooking class so i had time to research pumpkin bar recipes and find a way to modify it so k can eat it. some factors in the ingredients include eggs (due to her allergy), flour, cinnamon, sugar, baking power and baking soda (which she hasn’t had yet) and sugar (which i wasn’t ready to introduce her to yet since she’s just 1). Continue reading “daycare cooking assignment: pumpkin bar”
- 1 Tbsp cooked parsnip
- 1 Tbsp cooked apple
- 2 Tbsp prepared oat bran
- ½ to 1 Tbsp liquid, as needed:
– leftover saved juice
– or – water
- 1 Tbsp cooked chicken
- 1½ Tbsp cooked apple
- 2½ Tbsp prepared quinoa
- ½ to 1 Tbsp liquid, as needed:
– leftover saved juice
– or – water