A Starting point

My name is Kerri and I'm a lucky mommy to 2 beautiful girls. Madison is 6 and just entered first grade and Macy just turned 3. Why is my blog special? Because Madison has special needs and I find it next to impossible to find any websites with recipes for kids on a Gluten Free Casein Free diet who also have chewing problems. Madison has yet to master her chewing skills (they are SLOWLY getting better) but also has aversions to many highly textured foods.

I spend a lot of time in the kitchen preparing special meals and editing the foods we're having as a family so that she can enjoy her meals too. I thought it was about time to sit down and write down my thoughts, successes, recipes and favorite store finds! If I've been struggling for years to find just this type of blog/article then maybe I can help someone. Even if just one person can share in my joy of providing their children foods they can enjoy the way any other child does than I have succeed.

I just finished a batch of "Breakfast Casserole" this afternoon so I'll start things off there. This is super easy to make and re-heat on busy school morning. Madison loves it! I am going to list the brands that I prefer to use in the recipe just based on trial and error but feel free to change it up or alter to your liking.

Ingredients:
15 slices of Food for Life Gluten Free Rice Almond bread (broken into pieces and left out overnight)
4 eggs
3 cups SoDelicious Coconut Milk
4 Tablespoons melted Fleisman's No Salt Margarine
1/2 cup sugar
2 teaspoons organic vanilla extract
2 teaspoons cinnnamon
1 cup frozen or fresh blueberries
1 can organic peach slices (juice drained out)

Directions:

Preheat oven to 350 degreesF.
1) Place crumbled bread pieces into a sprayed 13X9 baking dish.
2) Toss peaches and blueberries into bread mixture until evenly distributed. Don't over mix.
3) In a mxing bowl combine remaining ingredients. Whisk for 1 minute until blended and frothy.
4) Bake uncovered for 35 minutes and let it sit for 5 minutes before eating.

I like to put half in the freezer and keep the other half refridgerated. The texture is firm and hard when it enters the oven and comes out soft but not super wet. When re-heating in the morning I pop a few scoops in a bowl in the micro topping it with a tablespoon of maple syrup and heat for 45 secs.


I'm open to any suggestions and thoughts. Enjoy!