Monday, January 9, 2012

This is not a restaurant

This is the phrase Isaac repeats back to me when he knows he's being somewhat demanding at the dinner table.  Being on a gfcf/feingold diet is anything but vast when it comes to options, but we manage to mix or at least rotate things a little.  Isaac is only 4 so I'm pretty sure even if I fed him hot dogs twice a day, every day he would not complain much.  A friend asked me to post a menu of what a week of food looks like for Isaac.  Prepare to be bored.  Not only is my kid on a strict diet, but he's a pretty picky eater.  I will try to show you what a more varied week can look like.

Day 1:
Breakfast: Bob's Red Mill or Eco-Planet Original GF hot cereal/rolled oats with a squirt of agave nectar and a dash of cinnamon.  Coconut milk with 1/8 tsp of gfcf probiotic powder shaken into it.

Lunch: Crunchmaster Original Seed Crackers with Barney Butter Creamy Almond Butter spread.  I make them into a serving of four little cracker sandwiches.  I also give him a fresh pear and raw carrots to eat.  Water to drink.

Snack at school: Glutino GF pretzels

Dinner: Moist chicken breast (he likes to put mustard on his), broccoli with Earth Balance Spread on it, and mashed potatoes made with Earth Balance Spread and S.O. Delicious Original Coconut milk.

Snack: Homemade or store bought gfcf chocolate chip cookie.  It is cheaper to make small batches of these than it is to buy them.

Day 2:
Breakfast: Jimmy Dean's Turkey Sausage Patties (2), fresh strawberries, coconut milk with probiotic powder.

Lunch: Hebrew National hot dog sans a bun, pureed winter squash from the freezer section, and Glutino pretzels.

Snack: Meijer brand kettle popcorn.  It's dairy free, not all brands are.  Since this is a day packed with protein, a snack with a little sugar in it like this is usually fine and super easy to send into school.

Dinner: GFCF mac-n cheese with leftover chicken breast shredded into it.  Yes, I try to pack the protein in wherever I can.  It helps mellow out stomach yeast, and aids in concentration.  Isaac loves to eat raw broccoli with EB spread on it, so I might throw that on the side of this meal, too.  Water or coconut milk to drink.

Day 3:
Let's pretend that on this day I was feeling really ambitious and threw together some original Chebe bread rolls.  It's a mix, and very easy if you're not lazy like me.  The mix is found in the baking aisle at Meijer with the gfcf food, or at Foods For Living, or on

Breakfast: Sausage/Daiya Vegan Cheddar Cheese Shreds breakfast sandwich made with the above rolls.  The usual milk/probiotic cocktail to drink.

Lunch: Tuna sandwich made with Helman's Real Mayo and the Chebe rolls, Beanito Black Bean Chips, and half of a clementine orange.

Snack at school: Glutino Pretzels

Dinner: Brown Instant Rice, a turkey-burger with ketchup, fresh strawberries, and carrot juice to drink.

Day 4:
Breakfast:  An almond butter and Chebe roll sandwich, fresh pear, usual milk cocktail.

Lunch: Mug scrambled eggs (literally whisk an egg in a mug and microwave for 45 seconds) with ketchup on top, two strips of turkey bacon, and fresh berries.

Snack at school: Crunchmaster Original Seed Crackers.

Dinner: GFCF pizza made with individual Kinnikinick frozen crust, marinara sauce, and Daiya Vegan Mozz Shreds.

Snack: Some sort of raw vegetable.  He frequents raw broccoli with EB spread.

Day 5:
Breakfast: Cherrybrook Kitchen gfcf pancakes with EB spread and agave nectar, usual milk cocktail.

Lunch: Hamburger made in a pan  and served on last Chebe roll, Oreida regular french fries, and canned peaches in lite syrup.

Snack at school: Beanito Black Bean Chips.

Dinner: Tilapia Cheese Soup.  Basicallly make a thin version of the sauce for gfcf mac n cheese with the Daiya Vegan Mozz Shreads, add onion power and baked tilapia.  Carrot juice to drink.

Day 6:
Breakfast: Turkey bacon, fresh fruit, milk cocktail.

Lunch: Nachos made with Beanito chips, ground meat, and melted Daiya Vegan Shreds.  Raw broccoli and butter.

Snack: Fresh fruit or Kinnikinnick vanilla gfcf animal crackers.

Dinner: Tinkyada spaghetti with EB spread on it and gfcf meatballs made with gfcf bread crumbs, and a veggie.  Isaac is picky about veggies and cannot handle corn so that usually leaves broccoli, carrots, or squash.  I would freak out about this, but Temple Grandin lived off of Jello and yogurt for years and still ended up smart.

Special Snack: S.O. Delicious GFCF Coconut Chocolate Chip Cookie Dough Ice Cream.  I love this kind because they sweeten it with agave instead of sugar.

Day 7:
Breakfast: Same oatmeal as Day 1, milk cocktail.

Lunch: Hebrew National hot dog, Glutino pretzles, raw veggie.

Snack: Fresh strawberries

Dinner:  Meatloaf made with gfcf breadcrumbs, rice, steamed broccoli.

Crunchmaster crackers are awesome to make cracker sandwiches with just about anything- tuna salad, chicken salad, almond butter, dairy free cheese, etc.  There is a lot of gfcf food out there, even in the freezer section for easy prep, it just depends on what your kid likes.  Amy's brand makes some tasty things. I just got a special diet cookbook for Christmas so I'm hoping to get some new inspiration for meals for Isaac.  Hope this helps give you an idea of what a week of food looks like for my gfcf/feingold diet four year old.

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