(exerpt from A Place To Start ebook)
Alternating turkey and chicken recipes adds variety through the whole year. Turkey breasts are usually sold individually near the ground turkey in most grocery stores. This recipe feeds a large family, is flavorful and filling. Serve with a fresh garden salad.
Yield: 6 to 8 generous portions
4 tablespoons butter
1 turkey breast with skin and bone
1/2 cup yellow onion, finely chopped (S)
1/4 teaspoon each dried oregano, basil, marjoram, thyme, rosemary, and sage
1/4 c dry white wine
1/4 cup heavy whipping cream
1/4 cup low-fat milk
4 cups shredded zucchini (sprinkle with salt and set aside to release water)
2 cups shredded cheddar cheese
sea salt and pepper to taste
1. Grease a large casserole dish with butter. Preheat oven to 425˚F.
2. Using a frying pan on medium-high heat, fry turkey breast in two tablespoons of butter until well browned and cooked thoroughly. Set aside to cool on a large plate or cutting board.
3. Using the same pan with turkey juices, add two more tablespoons butter and chopped onions. Sauté until onions become clear.
4. Add herbs, salt and pepper to onions and sauté for about one minute. Reduce heat to medium-low. Add wine and cook an additional five minutes.
5. Meanwhile, begin cutting up turkey breast into bite-sized pieces, removing skin and bone.
6. Add whipping cream and milk to wine sauce and simmer for ten minutes.
7. Blot zucchini with a paper towel to remove excess moisture and layer evenly on the bottom of prepared casserole dish.
8. Evenly distribute cut-up turkey breast over the top of zucchini.
9. Pour cream sauce over turkey and zucchini.
10. Top with shredded cheese. Bake uncovered for 25 minutes or until sauce bubbles and cheese browns. The “burnt cheese” adds a distinctive flavor to this dish, so don’t shy away from letting it bake until it is as brown as top photo demonstrates.
11. Serve hot in generous portions. Top with Parmesan cheese if desired.
I HAVE REVISED AND REPOSTED A VERSION OF THIS POST.
PLEASE SEE SCHOOL HEALTHCARE PLAN WORKSHEETS FOR A LINK TO BLANK WORKSHEETS YOU MAY PRINT/COPY AND USE AT YOUR DISCRETION
I just had to post this! After three months at Parker’s new school, the school nurse has been working diligently to create an Individualized School Health Care Plan. I just recieved my copy today and I must say I am super impressed at how well she summarized CSID, symptoms, causes and effects. I could not have summarized in simpler terms myself and I wanted to share this with the CSID parent community so that you can have something to show the school. Of course, this will need to be adjusted depending on if your child can tolerate any starch at all.
This a wonderful model and starting place to ensure proper parent-school communications about your child’s dietary restrictions. We also have a communication plan where Parker’s teacher sends me an email before a class party, so that I can bring alternate treats if needed. I apologize for the less than professional looking graphic. I only have my blackberry for taking pictures at the moment. I blocked out private information, but left the fields in place so you can see how it is formulated. Kudos to the school nurse!! Wouldn’t you agree?
Try plain or vanilla yogurt with slightly thawed berries for a simple and great quick breakfast with protein, probiotics and no sucrose.
Dannon and Mountain High brands do not add starches or sugars to their yogurts. However, always check labels! I recently discovered that Mountain High Vanilla only uses fructose to sweeten their yogurt.
Click the following link to read about the many health benefits of yogurt.
One thing our kids (and probably ourselves) need is to boost the good bacteria in our guts to strengthen our immune systems after years of abuse. In addition, whole-milk, organic brands of yogurt also contain much needed fat for our little ones struggling to gain weight.
NOTE: For toddlers, make sure berries are served mashed so they do not present a choking hazard.
In August of 2009, my Group B son began to tolerate small amounts of starchy foods. I was extremely hesitant in introducing any foods related to the grain food group due to his usual reaction to even traces of starch such as soy flakes in canned tuna.
My son’s natureopath had encouraged me to try sprouted grains for over a year when I finally started offering him Ezekiel 4:9 bread. He loved it and showed no adverse reactions! The wonderful thing about this sprouted grain bread is that it is a complete protein and a source of fiber.
Depending on your child’s tolerance for starches, you may want to start with one slice at a time.
Here is one way I prepare the bread for a quick snack or fast breakfast:
2 slices Ezekiel 4:9 bread (keep frozen until use, dividing pieces with a butter knife if needed)
2 tablespoons Ricotta Cheese
1 teaspoon honey
Toast frozen bread slices on medium setting. You may need to toast twice depending on your toaster. Spread on a thin layer of butter to soften warmed bread if desired. Spread on Ricotta cheese and drizzle with honey. Serve.
- Soak slightly toasted bread in egg and milk batter, cook on medium heat and serve as French toast.
- Substitute Ricotta cheese with almond or peanut butter.
- Substitute Ricotta cheese with Simply Fruit jam (take with Sucraid).
I know I have been lacking in communication over the past couple of years. I get motivated to start revisions for the book, and then something seems to distract me, discourage me or stop me in my tracks!
When I decided to pursue my Bachelor’s degree, my purpose was to develop the professional writing, communication, marketing and collaboration skills needed to produce and promote a quality product. During the past year or so, I have dabbled in the idea of self-publishing, but now realize that traditional publication will allow me (us) to reach more parents and practitioners that what I could do alone.
Please know that I am in no way motivated to profit from this. However, I feel that my time and research is of value to all of you. I would gladly have spent hundreds to avoid the stress and cost involved in my own trial and error of discovery to what was best for my son back in 2005.
With that said, my further research on self-publishing houses has revealed that I would still have to charge a “normal” price for my book. I would just be on my own to edit, revise and market my product. I realize that no matter which avenue of publication I eventually end up going with, that I will have work to do. However, due to my own recent health complications (looking like fibromyalgia which interestingly carries a common symptom of IBS?…hmmm) any work I can avoid on my part to keep my symptoms under control will be of great value.
Nevertheless, I see using my limited computer time to once-and-for-all complete this book project! It is a necessary part of my own health journey as well as important for me to keep my word to the many mothers out there who have patiently waited for my final product.
And since I have filtered out pretty much every other outside commitment I have out of the need to control my FM, this will be my ONLY project aside from keeping house and home. 🙂
Once again, I seek your feedback! If I have sent you recipes, now is the time to contact me regarding your success or otherwise. I will give credit to anyone who has helped in any way.
I am also looking for GI professionals and Dieticians who are willing to review the book project and endorse the final product. This is very important to ensuring the published product makes it into every GI office in North America, Europe, Australia and beyond.
You will find it easy to transition to this starch-free substitute for spaghetti. In addition, you have many more topping choices than with noodles from a sweet honey and butter treat to traditional tomato sauce.
Yield: 4 to 6 servings depending on the size of the squash
1 spaghetti squash
Tomato Basil Sauce
Butter and Parmesan cheese
Grated cheddar cheese
Honey, butter, and cinnamon
Preheat oven to 375˚F.
5. Carefully turn each squash side over, using oven mitts if needed. Scoop out squash into a large bowl with a fork.
We were planning on staying with friends on New Year’s Eve and I knew there would be plenty of off-limits food available throughout the night. I haphazardly threw together whatever I had in the fridge in an effort to have something healthy available for my family and anyone else not wanting to indulge in the typical snack food. Not only did everyone at the party love it, my friend asked for the recipe!
Yield: 6 servings
1 pound unseasoned ground turkey
36 ounces Campbell’s Tomato Juice (no sugar added)
3 medium, organic zucchini, in ¼ inch slices
3 large, organic carrots
Real Salt (sea salt) & Pepper to taste
1. Cook turkey on medium-high heat until done. Drain excess fat.
2. Add tomato sauce, zucchini, carrots, salt and pepper. Reduce heat to medium-low.
3. Simmer for one hour, stirring occasionally. Serve hot and top with freshly grated parmesan cheese if desired.
NOTE: For toddlers, remove zucchini skin. You may want to blend briefly in food processor to ensure there are no large chucks.