One chicken breast, cut in half and pan fried in olive oil for 6 minutes a side.

       Add salt and pepper.  Cut into strips. Serve cold dipped in dipping sauce.

BBQ dipping sauce - ¼ C    (put in BPA-Free container)

Veggies: steam broccoli for 7 minutes, run cold water over it (or defrost frozen broccoli)

       Place in BPA-Free container

Veggie dipping sauce in BPA-free container

       Use: BBQ sauce or honey

Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box

Snack if needed:  GFCF chips & fruity salsa (1/4 C) in BPA-free container

Toy Surprise:   Girls:  yarn bracelet    Boys: Miniature toy character figure

BBQ Sipping Sauce - ¼ C    (put in BPA-Free container)

       1 C organic ketchup

       1 Tbs lemon

       1 tsp Worchestershire sauce (GFCF)

       1 Tbs honey

        Dash of black pepper 

        Blend all of the above until smoothe

Fruity Salsa

       1 C Salsa

       1/4 C grape, blueberry or raspberry fruit spread

       Mash the fruit spread into the salsa

Turkey or Chicken GFCF Preservative-free organic lunch meats (by Boar's Head, Applegate or Shelton) 

       Toast 2 pieces of GFCF bread.

       Spread w/ 1 Tbs GFCF mayonnaise

               Place 2 slices of GFCF lunch meat

               Top with lettuce and tomato

       Cut into 4 squares

       Wrap in wax paper

GFCF Potato Salad 1/3 cup from recipe.  Serve in BPA-Free container

Fruit (apple or grapes) - in BPA-Free container

Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box

Toy Surprise: Hair scrunchie for girl.    Baseball card for a boy.

Snack if needed:  Peanut butter on rice crackers

GFCF Potato Salad

Ingredients:

       3 pounds potatoes, cooked until just tender, cubed, cooled

       Optional: 5 or 6 hard cooked eggs, cooled, coarsely chopped

       1/4 to 1/2 cup chopped red onion

       1/4 to 1/2 cup chopped celery, optional

Dressing:

       3/4 cup mayonnaise

       1 to 2 tablespoons prepared GFCF mustard

       salt and pepper to taste

Preparation:

       Prepare the dressing combining the mayonnaise, mustard, and salt and pepper to taste.

       Combine

       Combine potatoes, egg, onions, and celery and stir in the dressing.

Serves 6 to 8.

Chicken Salad 1/3 to ½ C served in BPA-Free container

Deviled eggs (1-2) - served in BPA-Free container

Carrot sticks (wrapped in waxed paper) dipped in applesauce (in BPA-Free Container)

Snack if needed:  GFCF chips & hommus in BPA-free container

Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box

Chicken Salad

Ingredients:

3 cups cooked diced chicken

2 ribs celery, thinly sliced

1 cup seedless green grapes, halved

3/4 cup mayonnaise

2 tablespoons finely minced green onions

1 teaspoon lemon juice

1/4 teaspoon ground ginger

salt and pepper, to taste

Preparation:

       Combine first chicken, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture, using as much        or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.        

Serves 4 to 6.

Deviled Egg Recipe

6 hard-cooked eggs - cooled, shelled, cut in half, yolk removed

1 1/2 tablespoons mayonnaise

1 teaspoon prepared mustard

1/2 teaspoon salt

2 tablespoons sweet pickle relish, or to taste

Paprika

Preparation:

       Mash yolks and combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika.

Serves 6  (2 halves per person)

Meatballs in Spaghetti Sauce (1 C) without the spaghetti - served warm in thermos

Wonderful Waldorf Salad:  1/3 to ½  cup 

Broccoli trees, cold asparagus or carrot strips dipped in Russian Dressing or honey 

       (1/4 C in BPA-Free Container)

Snack:        Organic GFCF "O"s

Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box,

       fortified organic rice milk box

Snack if needed:  GFCF chips & bean dip in BPA-free container

Toy:        Stickers appropriate to the child

Spaghetti and Meatballs

1 small yellow onion

1 slice GFCF rice bread

2 Tbs water

1 teas salt

½ teas oregano

1 pound ground beef

2 jars GFCF pasta sauce

Put onion in food processor and mince. Add bread, water, salt, and oregano and mix again. Pour mixture into a mixing bowl.  Knead by hand together with graound beef until thoroughly mixed. Shape into desired meatball size.  Put meatballs into a slow cooked with spaghetti sauce and cook for 4 hours.  Refrigerate. 

Serves: 4 to 6

Wonderful Waldorf Salad Recipe

       1 C pineapple chunks (fresh or unsweetened canned)

       3 C apples, peeled and cute in ½ inch cubes

       1/3 C raisins

       1 C carrots, thinly sliced

       1/3 - ½ c walnut pieces (optional)

       1 C GFCF mayonnaise

Fruit Smoothie 

1 ¼ C rice milk

½ glass crushed ice

1 Tbs rice powder

1 Tbs coconut milk (optional)

Add one of the following and blend at high speed until smooth and thick. 

       1 sliced banana

       1 cored and chopped pear

       1 handful of berries (strawberries, blueberries, raspberries or combination

Russian Dressing 

1 C GFCF mayonnaise

1 C GFCF ketchup

Servings: 8        

Baked or grilled chicken (leftovers from dinner)  ½ cold chicken breast

Apple salad  served in cold thermos

Veggie-Muffins 1 - 2

Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box,

       fortified organic rice milk box

Snack if needed:  Carrots & bean dip in BPA-free container

Apple Salad

2 large Red delicious apples, unpeeled, cored and but into 1 inch chunks

2/3 C crushed pineapple, drained or fresh pineapple minced  - reserve juice

1/3 C celery, diced

2 Tbs raisins

Dressing

3 Tbs soy yogurt

2 teaspoons GFCF mayonnaise

1 Tbs pineapple juice

1/8 Teaspoon cinnamon

In a medium bowl, combine the salad ingredients. In a small bowl, combine the dressing        ingredients, Pour the dressing over the fruit mixture and stir.

Vegie- Muffins

(Please test this recipe)

1 store-bought GFCF cake mix prepared according to package directions- but not baked

Add 1 C pureed vegetables - using one or more of the following:

       carrots, squash, peas, green beans

Add 1/2 C applesauce to batter

Option - stir in 1 C GFCF chocolate chips

Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a        muffin pan, filling each cup about two-thirds fo the way.  Bake at 3750 F for 20        minutes or until a toothpick inserted in the center of a muffin comes out clean.  Do        not overcook, as this will result in dry muffins. Once cooled, these muffins can be        frozen to be eaten later.  

       

Yields 12 muffins

Pot Pie Muffins (2)

Hommus

Fruit smoothie  

Snack:  Bean dip

Pot Pie Muffins

Please test this recipe

1 store-bought GFCF cake mix prepared according to package directions- but not baked

Add 1 C pureed vegetables - using one or more of the following:

       carrots, squash, peas, green beans

Add 1/2 C applesauce to batter

Add 1/2 C pureed chicken

Option - stir in 1 C GFCF chocolate chips

Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a        muffin pan, filling each cup about two-thirds fo the way.  Bake at 3750 F for 20        minutes or until a toothpick inserted in the center of a muffin comes out clean.  Do        not overcook, as this will result in dry muffins. Once cooled, these muffins can be        frozen to be eaten later.  

       

Yields 12 muffins

Pamela J. Compart, M.D., is a developmental pediatrician in Columbia, Maryland. She combines traditional and complementary medicine approaches to the treatment of ADHD, autism, and other behavioral and developmental disorders. She is also the director of HeartLight Healing Arts, a multidisciplinary integrated holistic health care practice, providing services for children, adults, and families.

Dana Godbout Laake, R.D.H., M.S., L.D.N., is a licensed nutritionist in Kensington, Maryland. Within her practice, Dana Laake Nutrition, she provides preventive and therapeutic medical nutrition services. Her practice includes nutritional evaluation and treatment of the full spectrum of health issues affecting adults and children with special needs.