Sweet Potato Fries- Elimination Diet Friendly

Preheat the oven to 450 degrees

Peel 2 sweet potatoes, and cut up into a fry shape.

Put about 5 TBS Avocado Oil on a cookie sheet, then toss the cut up sweet potatoes in the oil to coat them.  Sprinkle with salt and pepper. 

Bake for 25-30 minutes, and for the last five minutes put your oven on broil.  Then Enjoy!

Elimination Diet Waffles/Pancakes

This recipe can be used for Waffles, or pancakes, or can even substitute as bread.  I made pancakes out of them, and 2 pancakes can be your two slices of bread.

2 cups Water
2 cups Rolled oats
1/4-1 cup Nuts, Seeds, or Coconut ( I used almond flour here, but would love to try the coconut!)
1/4 tsp salt
1 tsp vanilla

Blend all ingredients until smooth.  Preheat waffle iron, or griddle.  Pour on bater and bake 12-15 minutes.  Pour on some Pure Maple syrup, or add fruit to the top, yummy!

Elimination Diet No Bake Cookies

In a saucepan, mix and bring to a boil 2/3 cups Xylitol or Stevia, 1/3 cup organic cocoa, 1/2 cup coconut, or almond milk, and 8 TBS coconut spread.  Remove from heat.  Add 1/2 cup Almond Butter, and 3 1/2 cups uncooked Gluten Free Instant Oatmeal.  Beat until well mixed and drop onto waxed paper.  That's all there is to it!

Spaghetti Squash Spaghetti

Ingredients:

1 Organic Spaghetti Squash
3-8oz. cans organic tomato sauce
Organic Zucchini (Cubed)
1lb *organic Ground Beef, or Organic Sausage (Optional)
Onion Powder
Garlic Powder
Pepper

Set oven to 400 degrees.  Rinse Spaghetti Squash, place in a baking dish.  Poke holes all over with a fork.  Bake for 1 1/2 hours.

During the last 30 minutes of the Squash baking, brown beef, or sausage. Place cans of tomato sauce, cubed Zucchini, and cooked meet in a pot.  Add onion powder, garlic powder, pepper, and about 1/4 cup water into pot.  Let simmer for the remaining time the Squash is cooking, or until the zucchini is tender.

Once Spaghetti Squash is done, remove it from oven.  Cut it in half, be careful because it will be super hot!  Scrape out seeds with a spoon, then use a fork to scrape the noodle like squash out into a bowl.  Add you sauce on top, and enjoy!

Brain Balance Elimination Diet

Recently we started my son who has Childhood Apraxia of Speech, ADHD, and a sensory processing disorder.  They tell you in the beginning to cut out processed foods, refined sugars, and fast food, and any products with ingredients that you just can't pronounce, and to also go Organic as much as possible.  The next step is the 21 day Elimination diet.  You have to eliminate ANYTHING with Corn, Gluten, Potatoes, Dairy, Rice, Eggs, and Soy.  Thinking this wouldn't be a problem, I began the discouraging journey of looking for foods without any of these ingredients.  After a full day of grocery shopping, and coming home with barely enough food to last a few days...I came to the conclusion that we were going to starve for the next 21 day.  (We decided the whole family would do the diet so that my son didn't feel like we were picking on just him.)
After two days of my kids being constantly hungry, I started doing some major research, and searching to find not only foods we could eat, but foods that would taste good as well.  I'm sure there are other parents out there that have also had this problem, and are feeling the discouragement I felt.  So I thought as my family takes this journey, I will share recipes that are not only healthy, but can help out other families doing the Brain Balance Elimination Diet.  I hope this helps.  These foods will be posted under the category of 'Elimination Diet'.  Good luck on your journey!

Potato Supreme (aka Funeral Potatoes)

One of my personal favorites.  I love eating the leftovers for breakfast the next day haha.

You will need:

8 large potatoes, boiled and skinned and diced and put into a 9x 13 pan

Mix together in a bowl: 
2 cans cream of chicken soup
1 8oz carton sour cream
1/2 cup finely chopped green onion
Salt & Pepper to taste

Pour over potatoes and mix in well with potatoes.  Spread 2 cups grated cheese over the top.  Crush 2 cups corn falkes and stir 1/4 cup melted butter into corn flakes.  Sprinkle on top of cheese and bake for 45 minutes at 300.

Pumpkin Butterscotch Cookies

I found this recipe at veryculinary.com and tried it out.  They are delicious!  I hope you enjoy!


2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 tsp ground cinnamon
2 eggs
1 cup sugar
1/2 cup vegetable oil
1 cup pumpkin puree
1 tsp vanilla
1 cup butterscotch chips

Preheat oven to 325.  Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, wisk together flour, baking powder, baking soda, salt, and cinnamon.  Set aside.

In a large bowl, beat the eggs and sugar with an electric mixer on medium speed until smooth and lightened in color, about 1 minute.  On low speed add the oil, pumpkin, and vanilla until blended.  Mix in the flour mixture until incorporated.  Fold in the butterscotch chips.

Scoop mounds of dough onto the prepared baking sheets, spacing cookies 2 inches apart.

Bake for 7 minutes, rotate sheets, and bake for 8 minutes longer until the tops feel firm and a toothpick inserted int the center comes out dry.

Cool them on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

makes about 34 cookies

Soft Sugar Cookies

This is my favorite recipe for sugar cookies, they are so yummy!

1 cup butter
2 cups sugar
2 eggs
2 tsp vanilla
1 cup sour cream
1 tsp salt
2 tsp baking soda
5 cups flour

In mixer cream butter and sugar, then add eggs and vanilla.  Add sour cream.  Combine salt, soda, and flour and add to mixture.  Roll out on floured surface to about 1/4 to 1/3 inch thick. 
Bake at 375 for 9-10 min.

Honey Whole Wheat Bread

This is my favorite recipe for wheat bread.  My dad found out about a year ago that he has diabetes.  This meant a huge change in his diet.  He was a white bread eater, he does not care for wheat bread.  So I decided to take a recipe I had been using to make bread for my own family, which I used half wheat and half white flour, and change it to all wheat for him.  He loves it!
I want my wheat bread to keep all the nutrients, so here is what I do.  I buy the hard white wheat, then I grind it myself with my Le-Equip NutriMill, and keep it in a Ziploc bag in the freezer.

So here's the recipe:

3 cups whole wheat flour
1/3 cup honey
1/4 cup shortening
3 tsp salt
4 1/2 tsp quick active dry yeast
2 1/4 cups very warm water
3 to 4 cups all purpose flour ( or this is where you can change the recipe to make it all wheat by putting 3 to 4 cups wheat flour instead, and it's still just as yummy!)
Butter or margarine, melted, if desired

In a large bowl, beat whole wheat flour, honey shortening, salt and yeast with electric mix until well mixed.  Add warm water, and beat on low speed for 1 minute, then on medium speed for 1 minute.  Stir in enough remaining flour 1 cup at a time to until dough is easy to handle.

Now you can either knead dough on a floured surface by hand until dough is smooth and springy, or I use my Kitchen Aid mixer with the dough hook to knead it until it's smooth and springy.  Grease a large bowl with shortening.  Place dough in bowl, turning dough to grease all sides.  Cover loosely with plastic wrap and let it rise in a warm place about an hour or until it has doubled in side.

Grease bottom and sides of two 8x 4 inch or 9 x 5 inch loaf pans with shortening.

Gently push fist into dough to deflate.  Divide the dough in half.  Flatten each half with a rolling pin into rectangles on a lightly floured, or greased surface.  Roll dough up tightly, beginning at the short side of the rectangle.  Pinch edge of roll to seal.  Pinch each end of roll to seal, then fold ends under loaf.  Place seam side down in pan.  Brush loaves lightly with butter.  Cover loosely with plastic wrap and let rise in warm place 35-50 minutes or until dough has doubled in size.

Move oven rack to lough position so the tops of pans will be in center of over.  heat oven to 375 degrees.

Bake 40-45 minutes or until loaves are deep golden brown and sound hollow when tapped.  Remove from pans to wire rack.  Brush loves with butter; cool and enjoy!

Salsa

1/2 onion

2 cloves of garlic

1/2 lime, juiced

Pepper to taste

1 tsp. salt

3/4 tsp crushed red pepper

2 jalapenos; chopped and seeded

3 Tbs. chopped fresh cilantro

2 (14.5 ounce) cans stewed tomatoes

Place all of the ingredients except the tomatoes in a blender, pulse until desired consistency, add tomatoes then pulse a few more times, enjoy!