Kids in the Kitchen
Having our kids in the kitchen has been a normal part of family life. My husband is a great cook and an excellent teacher. From the time the kids hung out in backpacks while we cooked, until now, Builder has been teaching them how to cook all the favorites. Builder loves to cook big meals, with Thanksgiving being at the top of his favorites. So you can imagine making sure the kids know how to prepare not just any meal, but the Thanksgiving feast is high on his priority list.
Celiac Disease and Gluten Intolerance
As the years have passed, some challenges arose to the way we’ve always prepared food. First was the lactose intolerance that caused us to sideline some family favorites like lasagna. Then a gluten intolerance issue that got worse, and celiac disease entered our vocabulary. Add some food allergies and meal time became more of a challenge than a delight.
It has taken quite a bit of time, but I am beginning to learn how to prepare homemade foods that are “happy tummy” for each member of the family. When I do breakfast prep for the week, I have gluten free options, and wheat bread options. We have pyrex containers with blue lids and red lids. That helps me color code what’s in the fridge and the freezer.
Serving a Variety
As a side note, some of the research I have done has lead me to really mixing up the grains and flours for all members of the family. So if you are gluten free in my house, you never will be served wheat or other gluten sources. But if you can digest gluten without worry, you will still be served a variety of flours such as coconut or nut flour options. It seems to me that it is healthy for everyone to mix it up.
Some of my grandchildren are carrying on the dietary challenges and I am just thrilled when I find foods that are a fantastic treat they can enjoy. “Gluten Free Kids in the Kitchen” a recipe ebook by Raia, Havah & Mercy Todd has been super fun. It is full of fun foods, simple recipes for kids to prepare.
Recently one of the grandkids came for a visit. It was a great time to invite the kiddo to make a couple of the recipes from “Gluten Free Kids in the Kitchen”. We had so much fun, measuring and tasting without worry or feelings of missing out.
We chose the Strapple Chia Smoothie Bowl and the Oatmeal Chocolate Chip Bites.
(ignore the mountain high yogurt… the recipe didn’t call for yogurt. And I forgot the apples in this picture) I was much more focused on the conversation little one and I were having!
This recipe calls for peanut butter… but one of us has a peanut allergy so we just substitute Almond or SunButter (sunflower seed butter). So far, this Sunflower Seed Butter has the best consistency of all those we’ve tried. Trader Joes Sunflower Seed Butter stays creamy and spreadable straight from the fridge.
A great time was had by all, and it was super fun to send the young one home with the happy tummy foods we made together.
Do food intolerances and/or allergies mix up food prep for your family? What resources have you found that help you navigate those challenges with joy?