Archive for October, 2014

October 26, 2014

Southwest Roasted Corn

Taken from here: Altered to fit diets/family size.

  • 6 ears fresh corn
  • 4.5 Tbsp Earth Balance butter sub, room temperature
  • 1.5 tsp cumin
  • 3/4 tsp chili powder (use more cumin/black pepper while stage 1)
  • 3/8 tsp garlic powder
  • 3/8 tsp salt
  • about 1.5 tsp lime zest
  • 3/8 bunch fresh cilantro (optional-we’ll likely do dried)
  1. Preheat the oven to 400 degrees. Place the room temperature butter and spices in a bowl. Use a microplane or a fine holed cheese grater to scrape the thin, green zest from half of the lime and add it to the bowl. Use a fork to whip the butter and spices together. If using fresh, roughly chop the cilantro and stir it into the butter mixture.
  2. Remove the husks and silk from each ear of corn. Tear off four pieces of foil, making sure that each is big enough to tightly wrap around the corn. Smear the butter and spice mixture over the surface of each ear of corn, then wrap tightly in the foil.
  3. Place the seasoned and wrapped ears of corn on a baking sheet and bake in the preheated 400 degree oven for 30 minutes. Allow the corn to sit a few minutes, or until it is cool enough to handle. Squeeze lime juice over the corn before eating, if desired.
October 24, 2014

Breakfast Bowls

This site’s on a roll. Here’s how we’ll switch it to be Stage 1-Friendly, and as available for Elliot (GFCF) as possible.


3 lbs. russet potatoes
1 Tbsp olive oil (plus enough to cook eggs)
1 tsp smoked paprika cumin
½ tsp garlic powder
½ tsp salt
Freshly cracked pepper
9 large eggs
2 Tbsp butter (we cook our eggs w/ oil so they’re casein-free in case the little guy decides to try some)
1½ cups salsa (optional, won’t do with the Stage 1 kiddo)
1½ cups shredded cheddar cheese


Preheat the oven to 400 degrees. Wash and cut the potatoes into one-inch cubes. Place the potato cubes in a large bowl and add the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and seasoning.
Line a baking sheet with foil and give it a light spritz of non-stick spray. Spread the potatoes out over the baking sheet so they are in a single layer. If they don’t fit, prepare a second baking sheet and divide the potatoes between the two. Roast the potatoes in the preheated oven for 45min to one hour, or until they are tender and golden brown. Stir the potatoes once, about half way through.
When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. Scramble eggs in large skillet over med-low heat until they are mostly solid, but still moist in appearance. Be careful not to over cook the eggs at this point because they will cook further upon reheating the breakfast bowls.
To assemble bowls, divide the roasted potatoes between 5 bowls (no way are we getting leftovers – ha!). Add salsa to the bowls of those who want it (not Feingold Stage 1). Divide the scrambled eggs among the bowls and then top with about ¼ cup of shredded cheese for those who can have dairy (or add Daiya on Elliot’s).

Variation: Dice ham to add in the eggs as well. We know Elliot gets closest to eating eggs that way, plus it would make it more of a full meal.

October 24, 2014

PB Banana Dessert Quesadilla

My kids will think they’ve gone to heaven. Ha! Seen here:

Spread a tortilla (flour for most of us, corn for GF Elliot) w/ peanut butter. Slice a banana very thin and put the slices on one half of the tortilla. Sprinkle with chocolate chips & fold closed. Cook on med-low heat until magically delicious.
(Brands we use: Azteca tortillas, Jif PB, Guittard chips for us dairy-eating folk, Enjoy Life chips for the dairy-free little dude)

October 24, 2014

Roasted Veggies/Fruit

Again inspired by Budget Bytes. Here’s the ingredients she used:


1 large sweet potato
2 medium apples
2 Tbsp olive oil
½ tsp cinnamon
½ tsp dried basil

Wash, peel, & cube sweet potato. Cube apples. Place into bowl. Add EVOO & spices and toss until well-coated. Spread in a single layer on baking sheet. Roast @400 for ~30min.

Rowan can’t do apples yet, but we could make doubly many sweet potatoes. Or use carrots. Or people in the comments mentioned using pineapples or chickpeas. And then once he’s got apples added back.. oh it’s on. 🙂

October 24, 2014

Roasted Eggplant w/ Tahini

Another interesting recipe from the budget bytes site. Here’s the ingredients & how we’d need to change it.. it really wouldn’t take much.


1 medium eggplant (about 1⅓ lb.)
2 Tbsp olive oil
Handful fresh cilantro or parsley leaves (we’d probably just go ahead and add the dried spices to the dressing)


3 Tbsp tahini
3 Tbsp water
2 Tbsp lemon juice
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper (use black pepper, or more cumin, while in Stage 1)
¼ tsp salt

Slice eggplant, brush w/ EVOO, roast @ 400. Mix up the dressing & drizzle it on the cooked veg. Enjoy!

October 24, 2014

Black Bean Quesadillas Adapted from here based on what I know my family will eat.


1 (15 oz.) can black beans
1 cup corn kernels
1 clove minced garlic
¼ bunch fresh cilantro (or use flake)
2 cups shredded cheese (some dairy-free for Elliot)
10 taco sized tortillas (corn or flour, depending on who it’s for)


1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn.
2. If using fresh, rinse the cilantro, remove the leaves, and chop roughly. Add the cilantro, garlic, and spices to the bowl with the beans and corn. (Which spices will depend on where Rowan’s at on Feingold.. we’ll use onion powder for sure, since only Elliot will eat actual onions but we like the flavor. Cumin & black pepper will likely go in there while we’re doing Stage 1. Paprika & other peppers will have to wait until we’ve tried them.) Stir until mixed.
3. Set aside a half cup of filling for Elliot (mix with Daiya cheese if desired). In the main bowl, add 2c Sargento 4 Cheese Mex blend and stir until fully mixed.
4. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted.
5. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

October 7, 2014

Stage 1 dinner ideas

Pot roast – meat, carrots, onions, potatoes, celery.. any of that is fine. Trying to hunt down broth brands (or deal with making my own). Pacific Organic chicken broth, Imagine beef broth

Grilled chicken – chicken, salt, pepper, olive oil (Bertolli, Pompeian).

Chicken salad – chicken, mayo, spicy brown mustard, pepper, cashews.

Tuna salad – tuna (Starkist Chunk Light in Water), mayo (BestValue/Helmann’s, Spectrum Naturals), spicy brown mustard (Gulden’s, Great Value, Hy-Vee).

Scrambled eggs w/ cheese & ham (Hormel or Cure 81).

Burgers – use mayoli for condiment.

Cheesy pork chops – salt & pepper chops, cover w/ cheese (Sargento 4 Cheese Mexican blend)

Maid rites – if we can find an okay broth, he could have it on Hawaiian bread/buns

Quesadillas – Azteca tortillas, cheese, whatever meat/veg we have on hand.

Fruits eliminated on Stage One: apples, apricots, berries, cherries, currants, grapes & raisins, nectarines, oranges, peaches, plums & prunes, tangerines.
Spices eliminated on Stage One: cloves, oil of wintergreen, red pepper, paprika, cayenne & chili powder.
Vegetables eliminated on Stage One: cucumbers & pickles, peppers (bell & chilies), tomatoes.
Nuts eliminated on Stage One: almonds.

October 6, 2014

Pear Sauce

Because applesauce is good, and pears are good, so pear sauce should also be good. 🙂 Found here:


6 to 8 Anjou or Bartlett pears (peeled, cored and chopped)
2 vanilla beans
2 cinnamon sticks


Place pears in a pot and pour in enough water to cover them. Add vanilla beans and cinnamon sticks.
Simmer over medium heat until pears are tender. Allow pears to cool, then remove cinnamon sticks and vanilla beans. Puree with an immersion blender. Store in the refrigerator or freeze.

I’m wondering if vanilla extract and cinnamon would work just as well. (Stage 1 compatible.)

October 6, 2014

Chipotle Yam & Zucchini fritters

Found here:

Elliot loves all things spicy, so maybe these would work for getting some veggies in us?

1/4 cup unsalted butter, melted (Enjoy Life dairy-free sub)
1 large egg
2 teaspoons chipotle seasoning*
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons flour (almond or gluten-free flour blend)*
about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)
about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)

*for stage 1, we’d have to figure something else out for the seasoning, as no paprika, red pepper, or chili powder. Also, no almond flour.