Category - Recipes

(Recipe from “Cooking Free” by Carol Fenster, PhD page 145) If eggs are inappropriate for your diet, dip the shrimp in the flour mixture only. 1 pound jumbo shrimp 1/2 cup cornstarch 1/2 cup shredded coconut 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp cayenne pepper …

(Recipe from “Cooking Free” by Carol Fenster, PhD pages 138-139) This is a great way to use leftover rice. It’s quick and easy and the perfect answer when someone says, “Let’s have Chinese tonight.” Ingredients: 1/2 lb boneless pork, cut into 1/4-inch thick cubes 1 tbsp canola oil 1 small onion finely chopped 2 small …

(Recipe and picture from Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger pages 50-51) Want to go vegetarian? Just omit the turkey! Steamed wild rice gives this dish filling fiber. 2 cups (330 g) steamed wild rice blend 1 cup (140 g) diced cooked turkey or chicken 1/4 cup (25 g) …

(Recipe and picture from Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger page 194) My aunt loves lemon bars, and she totally approves of these! Berries add not only flavor, but also nutritional value. For Crust: 1/2 cup (120 ml) fresh lemon juice 1 teaspoon (1.7 g) lemon zest 1/2 cup …

(Recipe from Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger. SNACKS AND MUNCHIES section, page 39) Try cutting these croutons into tiny squares for salads, soups, and snacks or use fun cookie cutters to make giant crunchy treats for toddlers. Ingredients: 4 pieces gluten-free bread For Savory: 1/2 cup (120 ml) …

From Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger, age 132 1 box (8 to 12 ounces or 225 to 340 g) gluten-free elbow macaroni 1 pound (455 g) ground beef 3/4 cup (95 g) chopped onion 1 can (8 ounces or 225 g) tomato paste 1 can (4 ounces or …

(Recipe from Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger. Page 222) This is very rich, creamy, and delicious. Best of all, this is great whether served warm or cold. 3 cups (710 ml) alternative milk beverage, divided 2 cups (475 ml) water 1 cup (200 g) short-grain white rice 1 …

From “Eating Well with IBS,” by Kate Scarlata, R.D., L.D.N. Page 123 A pure and natural blend of vanilla combines with the subtle sweetness of cinnamon to make this French toast tops on the “comfort food” list. 1 tsp. butter or trans-fat-free margarine 2 tsp. vegetable oil 1 large egg ½ cup reduced-lactose low-fat milk …

From “Eating Well with IBS,” by Kate Scarlata, R.D., L.D.N on page109 1 9-in store-bought piecrust ½ cup shredded cheddar cheese, grated 5 slices of turkey bacon cooked and cut into 1-in pieces 3 chicken sausages; cook and cut into bite-sized chunks 4 large eggs 1 ½ cups lactose-free low-fat milk ¼ tsp. onion salt …

From:  page 204 of “Eating for Autism,” by Elizabeth Strickland, MS, RD, LD This recipe is fashioned after Campbell’s tomato soup, which contains both high fructose corn syrup and wheat flour (at the time of writing). It takes just a few minutes to make this family favorite. For a richer flavor, 1 tablespoon oil plus …