I’m often asked about what our family eats, because most people who know us are aware of the issues we’ve had with food intolerance. (All of our kids have the same digestive issues with gluten and dairy – I did my part in passing on that gift…)
I love it when people ask about how to survive eating gluten-free with kids, because I’m happy to share any helpful tidbits we’ve learned over the years, and I’m pretty passionate about finding great food to eat even when we haven’t been able to enjoy gluten or dairy. Fortunately, our kids are able to eat more than they were in the past, because a lot of their digestive issues have cleared up, but I clearly remember how overwhelming it was in the beginning when we first found out that we’d need to make some serious changes in our eating habits, and if there’s anything I can do to help others with that learning curve, I’m glad to do it.
Because of the questions I’m asked, I’ve decided to make one massive food post. If you are one of those lucky people who can eat whatever you want, skip this post and go eat a bunch of gluten-y chocolate chip cookies for the rest of us.
But if you find yourself in the same boat as our family, we welcome you aboard, and want to assure you: life can still be awesome with dietary restrictions.
Obviously, you’ll need to find your own way of making this work for your particular situation, but here’s a look at our weekly menu and our favourite recipes to get you started:
Monday: Oatmeal, usually with Cinnamon + apples or strawberries mixed in (depending on your level of sensitivity, you might need to get oatmeal that’s specified as being gluten-free)
Tuesday: Lazy Apple Crisp – slice up some apples and mix with vanilla + lemon juice; mix oatmeal with oil + cinnamon, and layer over apples; bake for about 30 minutes.
Wednesday: Scrambled eggs & ham
Thursday: Soaked Oatmeal
Friday: Honey Cloud Pancake
Saturday & Sunday: Applesauce Pancakes/Waffles (We always triple the recipe and freeze the leftovers for quick snacks throughout the week.)
We will usually have leftovers for lunch. If there are none, we’ll make quiche (this recipe, without the crust), soup of some sort, or cubed/roasted potatoes with leftover meat + veggies. I roast a whole chicken regularly so we always have cooked meat in the freezer. I also make huge pots of spaghetti sauce to freeze so we can have a quick meal every once in awhile (Costco gluten-free pasta is the best taste/price we’ve found). I find it very time consuming to bake bread, and often make biscuits instead because they’re faster and easier.
Monday: Roasted Veggies + Meat (whatever combo I’m hungry for, or have veggies in the fridge that need using up, like potatoes/broccoli/chicken, or carrots/onions/potatoes/chicken, etc. Toss with oil and seasonings like garlic and oregano on a cookie sheet, and roast it for about 45 minutes.)
Wednesday: Salad with chopped veggies + chicken on top, with smashed potatoes
Thursday: Stir-fry or Broccoli Noodles (I love using the asian noodles Superstore sells, made from pea/bean starch for this meal)
Friday: Taco Salad
Saturday: Loaded Baked Potatoes (Everyone adds their own toppings like tomatoes, cucumbers, peppers, black beans, chicken, cheese, etc.)
Sunday: Fish + Chip Potatoes (can be made with potatoes or sweet potatoes) + steamed veggies
*You may have noticed that our family eats a ton of potatoes, which some people think is unhealthy. But there’s also the pro-potato people who feel the potassium in potatoes is so good for us, we should eat two a day. (Anika says she heartily agrees.) So for now, since I can’t eat any grain, potatoes are cheap, and my body seems to respond really well to The Perfect Health Diet, we’ll go strong with potassium.
Our kids eat a lot of fruit, nuts, sunflower seeds, rye crackers from Superstore, or sweet potato crackers from Costco. We also make chocolate balls, granola bars, cookies (Apple Spice Cookies or Chewy Coconut-Oat Cookies, subbing honey for any sweetener), rice pudding, Breakfast Bread, and muffins (Gingerbread Muffins).
So that’s pretty much it for food at our house. I want to clarify something very important:
We did not make these changes overnight.
It is hard and overwhelming to make changes when it comes to what you’re cooking, and what your kids want to eat. I made one change at a time. When we were first encouraged to take gluten out of Anika’s diet, she was eating toast and cereal for breakfast every day. We tried to cut back, and made her scrambled eggs instead of her usual slice of toast. Gluten-free cereal was an easy switch, and that took care of breakfast. Next I tried to change her snacks. Then lunch. I used to make separate meals for our family, but finally Ben said, “Just make everything gluten-free, I don’t mind.”
It made things SO MUCH easier, and Ben actually felt better staying away from gluten, even if he can handle eating it. So it was a long process, and there were lots of times when I felt very lost. Make small changes, and go easy on yourself. One step at a time.
And one day you’ll look back, and think, “It’s really not that big of a deal anymore.” It will be awesome and delicious.
Any favorite gluten-free recipes you have to share?! We’re always up for trying something new!