Long time no see! Lately we've been hitting repeat on most of Micah's meals, which makes for a boring blog. Like most toddlers, his palate is refined to love fish sticks and pasta. I did feel it was time however, to post a new allergy friendly dinner idea. So here goes!
The meal is cilantro lime chicken with quinoa, in a tortilla, with fresh tomato salsa. The chicken and quinoa may seem a bit redudant, as they are both proteins, however it's great for kiddos that don't have a great love for meat (like mine) so they are able to get the protein from the quinoa instead. The chicken and quinoa are cooked in a slow cooker, and the salsa can be made in advance, making it a fast, easy meal. It's one of our favorite meals and it offers a nice change of menu in January, when I'm looking forward to warmer weather and lighter meals! It also pays homage to our stay in Trinidad, where cilantro is a key ingredient and topping. Ok, I am definitely thinking summer or somewhere tropical... but until then I'll just keep the cilantro and lime on standby!

Cilantro Lime Chicken and Quinoa

• 4 boneless chicken thighs
• One lime
• A 'bunch' of fresh cilantro
• 2 C chicken stock (split into two parts of 1/2 C and 1 1/2 C)
• 1 C quinoa
• Salt and pepper to taste

In the slow cooker, place the chicken thighs. Add chopped cilantro. ( I added about 1/2 C loosely chopped)
Also, add 1/2 C chicken stock and the juice of one lime. Season with salt and pepper to your liking.
During the last hour of cooking, add 1 C quinoa and the remaining 1 1/2 C chicken stock. My overall cooking time was approx six hours on low. Five hours for the chicken and the last hour for the chicken with quinoa added. Timing will vary depending on your slow cooker.


Cilantro Lime Salsa

• 1 small carton of grape tomatoes
• Cilantro (approximately 1/2 C, depends on your taste)
• 1/2 of a red onion, chopped
• 1 Lime
• 1 tbsp olive oil
• salt and pepper to taste

In a skillet, add 1 tbsp olive oil. When hot, add onions and whole grape tomatoes. Stir onions and tomatoes in the skillet until the onions are sauteed and the tomatoes are heated through. Place the cooked onions and tomatoes in a bowl and lightly smash the tomatoes. Add cilantro, juice of one lime, salt and pepper to the bowl and mix.

Serve the chicken topped with salsa in your choice of tortilla wraps and enjoy!

This meal is dairy, egg, peanut, tree nut, and soy free.

Here are our recent top five fast lunches. This is not earth shattering information, however, food allergies make nothing about meals quick, so these five options take the guesswork out when you're in a hurry.


1. Fast Mac and Cheese
Ingredients:

• 1 tb dairy free butter (I use earth balance vegan buttery sticks)
• 1/4 C 'milk' (I used soy)
• 1 slice of tofutti cheddar cheese (melts very well)
• 1 C  pasta of your choice (I used a rice based, shell shaped pasta)

Melt butter on stove, add milk, whisk until mixed and add cheese. Continue mixing until  melted and pour over cooked pasta. I tend to make small amounts because although the cheese melts well, it does not reheat well.


2. Sun Butter and Jelly

3. Whole grain Pasta with tomato sauce -
Almost every other week I make and freeze homemade tomato sauce for the next few weeks. To beef it up nutritionally I have been adding steamed and pureed veggies, such as carrots and/or spinach. With veggies included in the sauce, it makes a fast, easy lunch, that I know he will always eat. That sounded like a bad commercial.

4. Dr. Praegers fish sticks
These fish sticks do not contain milk, or eggs in the breading. They are made with wild pollack and without added preservatives. Excellent choice for any kid (or adult) with or without food allergies.

5. Applegate Farms, lunch meat
I specify brand because with a milk allergy all deli meat is not created equal. If you purchase it prepackaged it often contains 'casein', which is a component of milk. If you purchase it behind the deli counter, you run the risk of cross contamination with cheese. Applegate is casein free and prepackaged. Plus, regardless of an allergy, it is a great choice because it is hormone free, and humanely raised.  

So, that's what we've been eating. How about you?!

Ingredients-

• Turkey Cutlets (I used six)
• 1 C panko Crumbs
• 6 slices of Tofutti cheddar cheese
• 6 slices of ham
• 1/4 C olive oil
• salt
• pepper
• italian seasoning
• toothpicks

Preheat oven to 350 degrees.
First, season your panko crumbs to your liking in a shallow dish. I used salt, pepper, and italian seasoning. Add to the panko crumbs a teaspoon of olive oil. (This will give the panko crumbs a nice, crispy texture.)
Use a second dish for the 1/4 C of olive oil.
Lay cutlets out on a baking sheet and place a slice of cheese and ham on each one. Roll the cutlet up, with cheese and ham inside, and jam a toothpick through the roll to secure it. (Do i have some unaccounted hostility today? 'jam' was the only word coming to mind!)
Once all of the turkey cutlets are rolled and 'jammed' with toothpicks, dip them in olive oil and coat with panko crumbs. Place them into your baking dish of choice and bake for 15- 25 minutes. Baking time will depend on the thickness of your cutlets.


I do not have a picture of this recipe but I wanted to post it because I used tofutti cheese in it. I had previously posted about a rice vegan cheese but it was since recommended that I try the tofutti. True to the recommendation, it melts like a dream and has a much smoother, more cheese like texture. Micah also enjoys eating it by the slice,  more so than the previous brand. What are your favorite recipes that use a cheese substitute?!

A couple of weeks ago I tried out a new vegan brownie recipe. It was a hit and delicious and all of that good stuff but I can't find the recipe... At any rate, Micah's first experience with licking the spoon was too sweet not to share. and it was safe to do so, since there were no eggs involved.
First cake, now brownies, his second year of life is looking pretty good! :)

This has been my favorite discovery since our house has gone peanut free. Sunbutter. It is made from sunflower seeds and is tree nut and peanut free. Today was day two of having Micah try it and so far so good! It will be an excellent source of protein and calories for him and I'm excited to have it for myself as well. Here is a survey, fill it out and Sunbutter will email you a coupon. Let me know what you think and how you use it! (again, I have no motives or gains in promoting products. I just hope to help others as they find their way in the food allergy world!)