Gluten-Free Friday 3/8/13
I fell off the wagon, yep it’s true! Last week I totally missed Gluten-Free Friday! OOPS! Let’s just say that February was a very rough month for my family health wise and we are very happy to move in to March! May St. Patrick’s Day and the season of Spring bring us some fresh luck! All is not lost however, we are 3 weeks in to Evan’s gluten elimination diet and I am very happy to report that Evan’s constipation and constant shrieks from gas pains seem to be eliminated as well. It is almost too good to be true but it is! Evan has never been this regular in his entire 2 years of life! I am finding it hard to convince myself that after 6 weeks I should try to give him gluten again to see if the problems return. I just don’t want to take that risk! To that end I am working hard to implement gluten-free practices and subtle switches into our family life to make it a permanent change.
- I have switched the entire family to a gluten-free pasta and a gluten-free pasta sauce. This way when cooking is complete I can separate a batch for Evan. He can eat what we eat. Any topping with gluten can be added to our plates after.
- I have made my own gluten-free bread crumbs (see instructions below). Meatloaf, meatballs, potato puffs etc can now easily be made gluten-free for the whole family. No one noticed the change!
- I am switching all my spices to ones marked gluten-free.
- I make and freeze homemade gluten-free waffles which can be easily heated and served for breakfast.
- I have found out that our favorite pizza delivery service makes a gluten-free pizza. Now when we order pizza in, Evan can still eat with us too! Thank goodness he loves pizza.
- When packing lunches I pack Evan’s lunch first. This way I avoid potential cross contamination from knives, cutting boards etc.
- I send in gluten-free snacks to the preschool on Mondays to last for the whole week. Snacks are generally provided by the preschool. Fresh fruits and veggies he can partake in but anything else they can substitute with something that I have sent in.
Gluten-Free Herbed Bread Crumbs
- Toast 4 slices of GF bread (I used Udi’s, I toasted it since I am not using old bread)
- Allow toast to cool completely
- Grind the 4 slices in a food processor until crumb consistency
- Add ¼ teaspoon of Badia Spices garlic & parsley mix and toss (Badia clearly marks gluten-free spices with the GF and are often found in the Mexican section of your grocer)
- Lay breadcrumbs in a thin layer on an aluminum foil lined cookie sheet
- Toast in the oven on 300 degrees for a little under 5 minutes (the bread crumbs on the outside edges will start to look brown when done)
- Allow to cool completely and store airtight (does not need refrigeration)
- Use in recipes where regular breadcrumbs are indicated
Finally on to lunch. The collage pictured above shows some of Evan’s lunches from the past week or so. In order:
Top left – Leftover GF pizza from our favorite pizza delivery service chopped up into toddler chunks! Also included are cooked cooled green beans, blueberries and a sliced up cheese stick. I must confess, my two little boys both love cheese sticks and they make a regular appearance on this blog! Lunchbots Duo container.
Top right – This was made from leftovers of a super fast dinner I prepared when I had to feed my family and get out the door for a night time commitment. Fruit salad is a standby side dish in our house when food has to be on the table fast! Hot dogs (GF) I keep in the fridge for such an emergency as well since they keep for a long time! Believe me I know they are not the healthiest option so I don’t serve them often and try to balance them with healthy sides! Thawed frozen peas were also included in this lunch. No bun for Evan although there are gluten-free options available! Leaflet Tight container.
Bottom left – Chicken Perdue Shortcuts (big hit with Evan) are completely cooked and great served cold! Fresh blueberries, raspberries, cucumbers, cheese stick and Gorilla Much cereal by EnviroKidz complete this lunch. Nibble Tray by Zak Designs.
Bottom right – Scrambled eggs cooled, cooked cooled carrots, split green grapes, cheese stick and pieces of a Quaker’s Chocolate Rice Cake. Nibble Tray by Zak Designs.
That concludes this week’s gluten-free post. Please check out my friend Keeley McGuire’s Blog for more gluten-free lunch ideas and if looking for more gluten-free recipes go check out House-54 for inspiration!
Lunchbots products used in this post available here:
Other products used in this post: