Tag Archives: gluten free kids

Camp Celiac

Last week I was honored to be the Head Chef at Camp Celiac in RI. The camp is designed as a safe place for kids from 8-16 yo to spend one week not worrying about what they can or can’t eat. They will meet other kids all living without gluten, which leads to a wonderful connection. Many gluten free company’s across the country donate various products and staff spend endless time planning menus and recipes to utilize everything donated. Three meals a day and three snacks a day filled with all the fun treats that are rare to find in a gluten free diet. Breads, pizza, pasta, chicken nuggets, pancakes, cookie and the list goes on. The idea of flipping 500 pancakes at 5am could seem like a little much but when the kids smile and ask for more you completely understand how special a simple treat is. Real mac and cheese is something of a distant memory for many and having a child explain that it was the best they ever had gave me the fuel to push myself all week. I even had a father explain how scared his daughter is to eat out but that she trusts me and this week may change her life.

Outside of the food, everyone is grateful to be apart of the whole concept. At home, each child is the one that has trouble fitting in with others due to restrictions. You can just imagine how frustrating it is to worry every time you are invited to a birthday party, sleepover, dinner or any event. Going to a regular sleep away camp is nearly impossible for most gluten free kids but Camp Celiac makes this possible. Each child was so grateful that behavior issues, bullying or any misbehaviors are none existence. The staff goes out of the way to make sure each kid feels normal for one week there illness is only discussed if they bring it up. The day is filled with fun programing starting from 7am still 11pm depending on a campers age. At night, the older kids sit around a fire and sing songs, laugh and cry all with each other. The song “lean on me” is a common one heard night after night.

I worked my but off and enjoyed every second of it. I learned that many for these kids are scared to even eat out, something as simple as a movie snack can cause fear of cross contamination and potentially getting sick. The whole experience gave me even more determination to make a gluten free life something easier and safer for everyone.

The camp is a non-profit and with limit beds available it fills up fast. If you are interested in donating to the camp feel free to contact me. The camp runs a scholarship program and is always grateful for support.

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Guilt Free Chocolate Mousse

I am always in the hunt for a desert that is yummy and also healthy. Anything with chocolate that you can feel good about is a win for me 🙂 this can come in at under 200 calories, NO fat and full of protein. It is packed with so much good stuff you can enjoy it for breakfast too.

Ingredients:

1 Cup Berries ( I did a mix of blue berries, black berries, strawberries)
1/2 Cup Greek Yogurt Non-Fat Plain
1 tsp Vanilla
1 Tbs Honey or Splenda
1 Tbs Coco Powder unsweetened
2 Tbs Coconut Flakes topping (optional)

In a bowl mix yogurt, coco powder, honey and vanilla and put aside. Now, find a nice clear serving glass like a wine glass or small glass bowl. Layer the bottom with most of the berries leaving a few to top. Then, nicely spoon in the yogurt mix. Top with extra berries and coconut if you wish. Enjoy!!!!

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Pistachio Ambrosia Salad

This recipe is to good to be fat free and low in sugar. I know I had something like this before but never tried to make it. I love pudding so anything the can kick it up a step is worth it. This wonderful green color would be great for a St. Patty Day Treat or Easter Dessert. You could also use a vanilla or butter scotch pudding with some food color to change it for any holiday. Orange pudding and chocolate chips could be fun for Halloween. Have fun with this one and enjoy.

Ingredients:

1 20 Oz Can Crushed Pineapple in Light Syrup

1 20 Oz Can Pineapple Chucks in Light Syrup

1 Box Sugar Free, Fat Free Jell-O Instant Pistachio Pudding Mix

1 Cup Mini Marshmallow

1 Cup Softened Fat Free Cool-Whip

¼ Cup Unsweetened Coconut Flakes

Place canned fruit in a large bowl and drain most of the liquid away. Add pudding and mix well for a minute. Now add marshmallows and Cool-Whip and continue to fold together. Add the coconut and mix it all to combine. Place in the fridge and allow to firm up for an hour. Serve cold with a little extra coconut to garnish.

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Protein Waffle

I had made a million different kind of waffles. Always playing with the recipe to make something that is gluten free, guilt free and tasty. Since Jay said this one is the best I figured I would share.

Ingredients:

1 Egg

2 Tbs Crushed Cuts or Nut Flour (I used pecans)

1 Banana

1/2 tsp Baking Soda

1 tsp Vanilla

1/2 tsp Cinnamon

Place all the ingredients in a quart container or large bowl. Using a hand blender or food processor mix all ingredients together very well. Pour into a waffle iron and cook for 3 1/2 to 4 minutes. Serve with any topping and enjoy. I topped mine with ricotta cheese and my homemade apple butter.

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Mozzarella Sticks

One of the few things I have missed since being gluten free is mozzarella sticks. Not that I ever had them very often but there is something very nostalgic about cheesy, crispy sticks of warm goodness. Normally my favorite are the drive in kind with the tomato sauce on the side but they normally weigh in at over 500 calories a serving. Well my version is not only gluten free but its also very low in fat. Even better is the kids wont notice the difference.

Ingredients:

6 Light Mozzarella Sticks ( Unwrapped and Cut in Half)

2 oz Corn Meal

2 oz Almond Flour

1 Egg

1 oz Skim Milk

1 Tbs Italian Seasoning

2 tsp Salt

1 tsp Paprika

Place the cheese sticks in the freezer while you prepare everything else. In one bowl mix the milk and egg. In the second bowl mix the corn meal, flour, seasoning, salt and paprika. Remove cheese from freezer and coat in the egg mixture. Then role the pieces in the flour mix until well coated. Then dip again in egg and pack in flour mix to make sure you wave a thick coating. Placed each one on a well sprayed cookie sheet and spray the top of each. Bake at 45o degrees for a ten minutes turning halfway until they are golden brown. Make sure you keep an eye on the and that they do not become melted.

Serve hot out of the over with tomato sauce. Enjoy!

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Fish Sticks

Fish sticks are the only thing I ever ordered as a kid. Something about the crunchy out side and the flaky middle. Dipping it into anything and being able to eat with your hands. I have yet to find a fish stick gluten free that I like until I made my own. This recipe got a boyfriend stamp if approval so we know its good.

Ingredients:

4 Tbs Corn Meal
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Paprika
1 tsp Salt
1 Egg
1 Pounder Cod
2 Tbs Milk

Mix corn meal, garlic, onion, salt and paprika in a bowl and pour onto a flat plate. In the bowl whisk egg and milk. Now cut fish into strips or large chunks. Dip each piece into egg and then roll in corn meal to coat. Place each piece on a sprayer foil baking sheet. Cook at 400 degrease for 10-15 minutes and turn half way until golden brown. Enjoy!

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Adventure Bars

The hardest thing about being gluten free is having trouble finding healthy good eats when on the go. I am a very outdoors person and I am always trying to find new things to take for long days out doors. I will not spend $3 on a gluten free granola bar. This recipe is amazing. Full of protein, gluten free, low in sugar and tasty.

Ingredients:

1 1/2 Cups Rice Crispy Cereal

1 1/2 Cup Old Fashion Oat Meal (gluten free)

1/2 Cup Dry Coconut

1/2 Cup Dry Cranberries and or Raisins

3 Tbs Peanut Butter

3 Tbs Honey

2 eggs

4 Tbs Splenda / Sugar

1/2 Cup Crushed Pecans

1 tsp Vanilla

1 tsp salt

In one bowl mix peanut butter and honey and heat in microwave for a few second to loosen. After it cools add vanilla, salt and sugar then mix well and put it aside. In a larger bowl mix oatmeal, coconut, dried fruit and crushed pecans. Return to the first bowl with peanut butter and mix in eggs well then add this liquid mix to the dry bowl and continue mixing. Finally, add the rice cereal to the mix and mix everything together well. Press mixture into a square baking well greased baking dish and cook for about 15 minutes at 350 degrees until golden brown. Allow to cool and then cut into bars. Enjoy!!!!

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Addictive Chocolate Burst

I was recently asked to do a Valentines special for a local network. I was having fun coming up with recipes and this one great! Warning it is addictive!

Ingredients:

9 Cups Gluten Free Chex Mix
3 Tbs Butter
1 Cup Chocolate chip’s
2 Cups Powder Sugar
1 Pack Sugar Free Jello Mix ( I used strawberry but any one would work)

Start by melting chocolate and butter in a bowl in the microwave. Pour melted mixture on top of Cereal and mix well very gently. This next step is great for a kid to do. In a large container with lid or a big zip lock bag pour the whole packet of Jell-o mix and all the sugar. Shake the sugar mixture and then add all the chocolate covered cereal. Shake..Shake…..SHAKE! Until every chocolate morsel is covered.

I apologize about the image, this stuff was so good we all ate it to fast to take a picture. Fell free to change up the chocolate type and jello flavor for a fun combo. Like white chocolate and lime, milk chocolate and orange or even raspberry and dark chocolate. Have Fun!

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