Whole medjool dates- sliced length ways and pit removed. Fill with chopped pecans.
Lunch box ideas:
Ants on a Log: Organic celery and almond butter topped with currants or sliced dates
Pecan Pie: Whole medjool dates- sliced length ways and pit removed. Fill with chopped pecans.
Apples/Cheese: Sliced organic apples and cheese or almond butter
Cheese and Crackers: Dairy alternative cheese spread: Kite Hill is my favorite! Spread onto Mary’s Gone Crackers or celery sticks.
Tortilla Wraps: layer organic sliced meat with Kite Hill dairy free cheese spread seen above. Layer with spinach, chopped walnuts, and your other favorite toppings.
These are great for portion control and fun for the kids lunches. The problem is finding rolls that are gluten free. Gluten Free Creations here in Arizona makes dough you can buy but it’s not available everywhere. You can make you own with Bob’s Red Mill Gluten Free Flour- recipe on the back. Or, don’t use bread and wrap with butter lettuce.
Meat: Use buffalo, organic grass fed beef, or turkey meatballs. Can mix onions, garlic, sea salt, and pepper into meat patty for extra flavor.
Stack slider with your favorite toppings: lettuce, purple onion, avocado, tomato, sauerkraut, organic ketchup, mustard, etc.
juice and grated zest of 1/2 of lime and 1/2 of small orange
1 tablespoon of grated fresh ginger
1 garlic clove, minced
1 green onion- white and light-green parts only, sliced into 1/4-inch rounds.
2 boneless, skinless organic chicken breasts
Place lime and orange juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place chicken in a shallow dish, cover with marinade, turning to completely coat. Transfer to refrigerator, and marinate 1 hour.
Heat grill, or grill pan over medium-high heat.
Remove chicken from marinade and season with salt and pepper and cut into 2 inch cubes.
Cut chicken into squares and push skewer through alternating chicken pieces with sliced peppers, pineapple, onion, mushrooms, etc.
Grill until completely cooked all the way through.
**Serve with organic brown rice or quinoa and a side salad.
Gluten Free Uncrustables
Put pasta into 2 quarts of boiling water and add a dash of sea salt (if desired). Stir frequently and cook as directed on bag until desired tenderness is reached. Rinse with cold water immediately after for better texture. Drain well.
Put well drained canned salmon in separate bowl. Mash into small pieces with fork.
Add turmeric, dill, and salmon to pasta.
Combine walnut oil and Red Devil mixture and pour over top.
**Serve with ½ cup steamed broccoli, steamed spinach, snap peas, red and yellow peppers, side salad, whatever you want 🙂
Gluten Free/Dairy Free Pizza
Viola! You have gluten free, dairy free pizza.
Cauliflower Pizza Crust:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
In a bowl, combine the cauliflower with the Daiya cheese, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
Add desired toppings and bake an additional 10 minutes.
Toast the muffin and coat with either butter or walnut oil. Scramble egg and add sea salt and pepper to taste. In another pan, cook turkey bacon over medium heat until lightly browned on edges. Lightly sauté spinach in walnut oil. Layer egg, avocado, spinach on muffin. Enjoy!
Artificial colors and flavors can irritate some sensitive individuals, causing behavioral and other problems. Studies have shown these chemicals make children hyperactive and inattentive as well as a negative impact on their ability to learn. Excito-toxins, like MSG and aspartame, lead to hyperactivity and can lead to neurological cell death. These chemicals also feed into the oxidative stress cycle to which an autistic child may be particularly vulnerable.
Healthy and Natural Food Colorings: