CSID Turkey Wraps

Turkey Wraps

CSID Turkey Wraps
This unsweetened version of breakfast crepes can substitute tortillas or wraps for a great to-go lunch option. Batch bake with Breakfast Crepes to have plenty of breakfast and lunch options for the week. Additional filling options are noted at the end of the instructions.

Yield: 10, 10-inch crepes

6 eggs
1/4 cup blanched almond flour
2 tablespoons coconut flour
1/2 cup coconut milk
2 tablespoons coconut oil
1/8 teaspoon sea salt
Avocado oil for cooking

1. Combine all ingredients in a blender or food processor aside from the avocado oil for cooking. Blend on high for one minute.

2. Heat a 10-inch skillet on medium-high heat. Add about 1/2 teaspoon avocado oil. You may need to turn heat down after the first couple of crepes to prevent burning.

3. Pour approximately two tablespoons of batter into pan, quickly rotating with the handle to coat pan evenly. You may need to experiment with the proper amount as too much or too little will cause the crepe to crumble upon turning.

4. Cook until bubbly and edges cook through. Using a wide spatula, carefully turn crepe over. Cook second side for just a few seconds. Slide crepe onto a cool plate. Repeat. Cool.

For Turkey Wraps, fill crepes with room temperature cream cheese, sliced deli turkey (no sucrose, dextrose is okay), fresh baby spinach and thinly sliced strawberries.

More Filling Variations-Wraps

  • Unsweetened almond or peanut butter with mashed raspberries
  • Melted cheese
  • Tuna mixed with sour cream or plain yogurt and thinly sliced cucumber

Get Ready for School Lunch!

{Parker’s school lunch: coconut flour crepe wrap with Adams peanut butter and grape jam, natural applesauce, string cheese, celery, apple-flavored Izze, and Lifeway Kefir with probiotics + Sucraid, Sunshine Heroes Probiotic Power and Sunshine Heroes Papayazyme, and Nature’s Sunshine Food Enzymes}

What a summer this has been! After working away from home for the first time in eleven years, I found keeping Parker’s diet under control a bit challenging. However, at least I could control what food he had access to in the home. He did quiet well maintaining his weight also. After visiting with the dietitian back in May, we realized his lack of energy could have been low blood-sugar instead of excess carbs. So for the summer, I emphasized the need for him to eat every two hours and provided plenty of snack options for him.

Next week, he starts 3rd grade at a new elementary school. I am determined not to give-in to the school lunch program and to provide his lunches all year as well as snack food. Last year he had lunch at 11:30am and did not have another chance to eat until 4pm. He was often very tired when he got home from school and homework was extremely difficult for him.

I am planning on taking work of for his first day of school so that I can make sure his teacher understands his dietary restrictions as well as his need to eat often to maintain his blood sugar. Click HERE for copies of my school health plan worksheets, which provide detailed information about CSID, dietary restrictions and reference to Sucraid if applicable. You can also e-mail me if you would like PDF files to forward to school nurses or for your own records.

Most of the food I plan on making for Parker is not complicated. As a result, you will find very few posts here that are labeled “lunch.” Like many of you, I do not have unlimited resources of money and time, so my lunch ideas tend to be inexpensive and easy. Aside from cooking crepes, muffins or cookies, and making a batch of gelatin blocks each week, the other items are basic.

Other boxed or school lunch foods:

  • string cheese
  • hard boiled eggs
  • cooked chicken breast strips
  • peeled, sliced cucumber
  • peeled, sliced raw zucchini
  • sugar-snap peas
  • sliced tomatoes or grape tomatoes
  • fresh blueberries, strawberries or raspberries
  • homemade fruit leather (strawberry, apple or grape)
  • apple slices with peanut butter or almond butter
  • celery with cream cheese or peanut butter (no sugar added, Group C- contains starch), and raisins (Group C only)
  • slightly cooked baby carrots (Sucraid recommended)
  • Natural applesauce cup (no sugar added)
  • crepes rolled with cooked sliced turkey, cream cheese and spinach (add strawberries or  agave-sweetened cooked cranberries for a sweet surprise)
  • crepes rolled with almond butter or unsweetened peanut butter (Group C-Starch okay), and mashed raspberries or strawberries
  • cottage cheese with sliced banana, honey and cinnamon (strawberries work nicely too)
  • 100% apple juice or grape juice boxes
  • Zevia (Stevia sweetened carbonated drinks… a great treat when he has been doing good eating all his lunch…. avoid flavors that include caffeine)
  • Izzie (fruit juice sweetened carbonated drinks that Costco now sells in cases of small cans… some flavors may require Sucraid)
  • Lifeway Kefir (great protein source with probiotics, also available in lactose-free varieties)
Each lunch should provide at least one fruit, one vegetable, a protein source and a carbohydrate source. All dairy products should be whole milk, 4% or 2%— whatever has the most calories. Avoid low-fat, sugar-free labels as they will have less calories. CSID children tend to require more calories since the typical calorie source (carbohydrates from starch or sugar) is limited. If you have the option of providing Sucraid at school, you can also include additional fruit sources such as peaches, pears, ripe bananas, etc. If starch is tolerated, consider included sprouted grain breads or tortillas, puddings, flat bread for sandwiches and additional starchy vegetables or legumes such as cooked butternut squash, peas, and peanut butter.
Please comment or send me an e-mail with your own school lunch ideas and I will include them in a future post.

Taco Salad

No those are not strawberries! They are a medium-sized deep red tomato often sold in a plastic container rather than loose. The combination of tomatoes, ground turkey, freshly made taco sauce, olives, cheese, crunchy lettuce and a tab of pure sour cream is perfect without a single tortilla or chip! However, what also makes this simple family-night dinner perfect is that it is versatile to use for all members of the family (those who can eat chips and those who cannot.) Serve as a buffet with each ingredient separate or mix together as shown in the picture.

Yield: 6 servings

Taco Sauce
1 pound (16 ounces) ground or minced turkey, chicken, or beef
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon sea salt
3 tablespoons cumin
1/4 teaspoon black pepper
2 cups (16 ounces) tomato juice (tomatoes, salt and ascorbic acid only)

4-6 ripe vine tomatoes, chopped or sliced into bite-sized
1 can black olives
8 ounces shredded cheddar cheese (shred yourself as pre-packaged contains potato flour)
1 head iceberg lettuce, shredded or chopped
4 ounces pure sour cream (milk only, no “skim”)

1. Cook ground turkey in a large skillet on medium-high heat until done. Drain off excess fat.

2. Continuing to cook on medium heat, add spices to the cooked turkey. Stir for one minute.

3. Add tomato juice and bring to a boil. Turn heat to low setting and simmer for about 15 minutes or until juice thicken into a sauce. Add more sea salt and pepper if desired.

4. Divide lettuce evenly into six soup bowls. Scoop 1/2 cup serving of taco sauce onto each plate of lettuce. Top with cheese, olives, tomatoes and sour cream. Serve with organic corn chips if some starch is tolerated.

Mini Grilled-Cheese Sandwiches

Great as a lunch or as a side to soup, these mini-grilled cheese sandwiches are made with gluten-free almond bread and are extremely filling.

Yield: 3 sandwiches

6 thin slices of almond bread
3 square sliced medium cheddar cheese
2 tablespoons butter
grape tomatoes

1. Heat skillet on medium heat.
2. Spread butter on one side of each slice of almond bread.
3. Place three slices of bread, butter-side down onto heated skillet.
4. Break up cheese slices and divide evenly on top of bread.
5. Place remaining three slices of bread on top of cheese, butter-side up.

6. Cook until cheese begins to melt and bread is browned on the bottom.
7. Flip carefully (you may wish to use tongs). Cook second side until brown and crispy.
8. Serve warm with grape tomatoes on the side.

Sweet ‘N Crunchy Salad

This sweet and crunchy salad makes a great cool side dish or snack. It will keep in the refrigerator for up to 24 hours, but don’t be surprised if it is gone way before that! 

This recipe is best introduced in very small servings with Sucraid and a minimum of 3 weeks after major symptoms have ceased.

Yield: 10, 1/2 cup servings 
3 stalks celery, finely chopped
2 medium apples, peeled and chopped into small cubes (S)
1 cup halved or quartered red grapes
1/4 cup slivered, blanched almonds (Optional, Group C recommended)
1/2 cup plain or homemade yogurt
Honey or fructose to taste

1. Place all of the ingredients except for the yogurt in a medium-sized bowl, and stir to mix well. Add the yogurt, and stir just until the ingredients are well coated.

2. Serve the salad in  one-quarter or half-cup portions.