Drinks/Smoothies
Hot Chocolate
Lemonade
Pina Colada Smoothie
“Therefore I tell
you, do not worry about your life, what you will eat or drink…Look at the birds
of the air; they do not sow or reap or store away in barns, and yet your
Heavenly Father feeds them. Are you not
much more valuable than they?”
Matthew 6:25-26
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Sample Recipes:
Beef Stew
1/4 cup flour (Any GF
all-purpose flour. I use Namaste.)
2 tsp sea salt (or regular
salt)
¼ tsp pepper
½ tsp paprika (omit for Feingold
stage 1)
1 tsp sugar (optional)
2 lbs of stew meat (I only
use 1 lb)
2 TB vegetable oil (I use
olive oil)
2 cups beef stock (Pacific or
365 brand)
4 medium carrots, cut into
pieces (I use the big carrots, not baby carrots)
4 medium potatoes, peeled and
cubed
2 celery stalks (optional)
1 medium onion, sliced
1 garlic clove, minced
2 bay leaves
1 TB lemon juice (I use
fresh)
1/4 cup chopped fresh parsley
½ cup of frozen peas
(optional)
Corn starch or tapioca starch
for thickening (I use organic corn starch)
1.
In a large zip
lock bag, combine flour and spices. In
batches, add beef to flour mixture and toss to coat. Transfer to a plate. In a large non-stick pan, heat the oil at
medium-high heat. Cook beef until
browned all over. With a slotted spoon,
transfer beef to crock pot.
2.
Add 1 cup of
stock to pan and stir to scrape up any brown bits. Transfer stock mixture to crock pot. Add carrots, potatoes, celery, onion,
remaining cup of stock, bay leaves, and parsley to crock pot. Mix well to combine.
3.
Cover and cook on
low for 8-10 hours, or on high for 4-6 hours, until vegetables are tender and
stew is bubbling. Remove bay leaves and
discard.
4.
Add peas. Cover and cook on high for 15-20
minutes. Season to taste with salt and
pepper. Can thicken with a mixture of
cold beef broth or water and about a TB of tapioca starch.
This dish can be made up to
12 hours in advance of cooking. Follow
directions and refrigerate overnight in the crock pot. The next day, place stoneware in slow cooker
and cook as directed.
Feingold Stage 1 (if you omit
the paprika)
Chicken
Tenders
I apapted this recipe from
our favorite GFCF (gluten and dairy free) cookbook called “Cooking for Isaiah”
by Silvana Nardone.
6 cups Fritos or other corn chips crushed (I throw mine in my food processor)
1 tsp salt (or less to taste - I use ½
tsp because the chips are already salty)
½ tsp pepper
3 eggs (I use olive oil instead. Use Bertolli or organic.)
Cut up chicken breasts into strips then dip chicken into a small bowl of olive
oil (or slightly beaten eggs if you can do eggs). Coat chicken with Frito
mixture and place on to a slightly oiled baking dish. Cook at 425 degrees for
20 minutes.
I use the Frito Scoops for this recipe. Fritos have cross contamination issues
but the Scoops are supposed to be run on a separate line so have less CC issues
if you have a gluten sensitivity. Everyone really likes these. (Frito Lay will
no longer work with Feingold but used to be approved for years. We still use
them without a problem.) This recipe also included a honey mustard dipping
sauce recipe but we didn’t try it.
Ketchup is stage two. Some kids like to dip in ranch dressing like Marie's Creamy Italian.
Feingold Stage 1
Baked Cinnamon Pears
6
pears, peeled and sliced (once sliced, cut slices in half)
1
cup of water (add another 1/3 cup if you make with apples)
2
tsp organic cornstarch
1
cup brown sugar (Domino Light Brown Sugar)
1
TB of flour (any GF blend)
1/2
tsp cinnamon
4
tsp butter
2
dashes of salt
Preheat
the oven to 350 degrees. In a bowl,
combine the water and cornstarch. Then
add the flour, cinnamon, salt, sugar, and butter. Place the sliced apples in an 8x8 baking
dish. Pour the cinnamon mixture over the
apples. Cover with aluminum foil and
bake for 30 minutes for pears, and 40 minutes if you make apples, stirring
every 10 minutes. Sometimes I set the
timer for the first 10 minutes, so I don’t forget to stir them. Serve alone or over ice cream or on top of
pancakes.
I
freeze any leftovers in single servings.
I make this for holiday gatherings sometimes. Just double the above recipe.
Feingold
Stage 1 (pears)
Feingold
Stage 2 (apples)
Chocolate Frosting
1/2 cup shortening (I use Tropical Traditions palm oil
or use Spectrum Organic)
4 cups powdered sugar (I use C&H)
4 TB cocoa powder (I use Hershey’s Unsweetened)
6 TB rice milk or water (I use Pacific brand)
2 tsp vanilla extract (I use Simply Organic brand from Woodman’s or WF)
Pinch of salt
1.
Combine shortening and cocoa in a mixer and
beat until creamy.
2.
Add one cup of powdered sugar, salt, vanilla
and two tablespoons of rice milk. Mix until creamy. Gradually add the remaining
3 cups of powdered sugar and rice milk.
3.
Add more rice milk or powdered sugar as needed
to reach the desired consistency.
I freeze any leftovers. This is a combination of two recipes.
Feingold Stage 1
Caramel
Fruit Dip
8 oz cream cheese (I use
Philadelphia Cream Cheese block)
¾ cup brown sugar (Domino light brown sugar)
¼ cup white sugar (I like to use C&H or organic from
Costco)
1 tsp vanilla (Watch for corn syrup)
Mix all ingredients together
in a mixer until smooth. Serve with fresh
fruit. We like sliced apples or
strawberries (stage two).
Feingold Stage 1 (if you
serve with stage 1 fruits like pear slices, canned pineapple, kiwi, etc.)
Chocolate
Granola Bars
These are good right out of the freezer
too. They defrost quickly. I like that they contain a lot of oats. Oats have a
calming effect. These are great for the car in the morning when you’re running
late (for us that would be every day.) J Or, I send them to school for snack or in their lunch.
3/4 cup (1 1/2 sticks) butter, softened
1/3 cup brown sugar, packed (Domino brand)
1 tsp vanilla extract
1 cup whole wheat flour (regular flour is probably fine too)
1 tsp baking soda
1 TB ground flax seed (optional)
4 1/2 cups rolled oats
1 cup (6 ounces) semi-sweet chocolate chips (I use Ghirardelli)
Instructions:
Preheat oven to 325 degrees. In a medium-size mixing bowl, cream together the butter, honey, brown sugar, and vanilla extract. (I used an electric mixer.)
Add flour, baking soda, and oats. Stir until well-mixed. Stir in chocolate chips. Using a spatula, press mixture into a lightly-greased (I use coconut oil) 9x13-inch baking dish. Bake at 325 degrees for 18-22 minutes, until edges are just starting to brown. Remove from oven and place dish on wire rack to cool.
Cool granola bars, and then cut with a sharp knife. I store these in the freezer in a large zip lock bag. They defrost quickly.
Feingold Stage 1
Chocolate Candy
These are super easy to make. First you need
some plastic candy molds. I got mine at Wal-Mart in the craft section. We have
a ton of different ones that we use to make gummy snacks. Hobby Lobby or
Michael's is also a good place to look. I found a candy making kit that had
insect molds (my kids' favorite) and it had a squeeze bottle included. That
makes pouring the chocolate into the molds easier. You can buy lolli
sticks at the same places.
2 cups of chocolate chips (we use Ghirardelli or Enjoy Life for dairy free)
2 TB of shortening or coconut oil (I order both from Tropical
Traditions)
Melt the chocolate chips and shortening in a small saucepan on low, stirring
continually until melted.
Transfer mixture to a squeeze bottle, or just carefully fill the candy molds
however you want or use a pipette. Place in the fridge to set for about an
hour. Turn the molds over and pop the candies out. If they don't pop out, use a
knife to pry them out.
Can leave as solid chocolates, or add ingredients for variety. I added some
rice krispy cereal to some. We use Erewhon brand.
For another variety, I've added about 1/2 teaspoon of peppermint flavoring (I
got at Whole Foods) to two cups of chocolate chips to make peppermint flavored
chocolate candy.
Then I sliced up some almonds and added those to a few. Almonds are stage two.
Use peanuts for stage one. If you like be sneaky, throw in about 1/2 teaspoon
of powdered wheat grass. :) The chocolate seems to mask the taste when I've
added it to other chocolate treats. Store in the fridge or freezer.
Feingold Stage 1
