Category: Kids Meals

Posted in Egg Free, Gluten Free, Kids Meals, Main dishes, Nightshade Free, Soy Free

Super Quick Veggie- Meatballs

Posted on by Annie Eskeldson

INGREDIENTS

  • 1 1/2 lbs organic beef
  • 1/2 head of cauliflower ground in food processor
  • Handfuls of organic spinach (I use 3) ground in food processor
  • 2 Tbsp Ground Chia Seed
  • 1/3 cup filtered water
  • Sea Salt to taste
  • Oregano to taste

DIRECTIONS

  • Tip a large mixing bowl to whisk chia and water until thick. It will continue to gel.
  • Process cauliflower, add into large bowl with chia
  • Process spinach, add that into large bowl also
  • Add beef to large bowl
  • Mix well with hands.
  • Form into meatballs and place into frying pan
  • Sprinkle with salt and oregano (or any seasonings you like, to taste)
  • Fry on medium low heat, rotating meatballs as needed.
  • Takes 15 to 20 minutes to cook through.

DISHING ON THIS DISH: The weather is getting nice here and playing outside combined with running errands equals super hungry family needing to eat on the fly. This was about 10 minutes to prep and 15 to 20 minutes to fry in the pan. The chia seed helps the mixture to stay packed together good enough for turning over in the pan. So, if you use more meat, be sure to use more chia. I threw some Brussels Sprouts in the oven and everything was done about the same time.


Posted in Dairy Free, Egg Free, Gluten Free, Kids Meals, Main dishes, Meat, Nightshade Free, Soy Free

Veggie Meatballs

Posted on by Annie Eskeldson
  • Ingredients:
  • 1/4 cup ground chia seed
  • 1 cup warm filtered water
  • Vegetables to grind up in processor, or Ninja (broccoli, cauliflower, carrots, kale, spinach, onion, rutabaga, are some ideas. Use whatever you like!)
  • 1 cup of quinoa flakes
  • Sea Salt (to taste)
  • Seasonings (to taste) I like fresh parsley, basil, rosemary, and thyme.
  • 2.5 pounds of organic beef or turkey

Directions:

Using a blender, food processor, or Ninja, grind up

  • – 1 head of cauliflower and some broccoli
  • – 2 to 3 med. rutabagas or carrots or any other veggie
  • – 2 to 4 kale leaves, several spinach leaves, OR any variety of veggies you prefer.

In a large mixing bowl:

Tip the bowl sideways to add 1/4 cup chia seed and 1 cup warm water. Use a wire whisk to mix up chia seed and let it firm up or ‘gel’ ( also called gel eggs or chia eggs.) It won’t take long to gel and you can set the bowl down on it’s bottom.

Add the seasonings and salt and whisk into your chia eggs

Add the ground meat and mix well with a large spoon.

Add the ground veggies. Mix with spoon.

Add the quinoa flakes. Mix with spoon or hands.

Shape into Meatballs of preferred size and bake in casserole dishes or on cookie sheets at 350 for 45 minutes to an hour.
DISHING ON THIS DISH: We don’t eat noodles from a box. These meatballs are fabulous with spaghetti squash!

Posted in Dairy Free, Egg Free, Gluten Free, Kids Meals, Main dishes, Meat, Nightshade Free, Soy Free

Chicken Nuggets that Really Work

Posted on by Annie Eskeldson

Gluten, Dairy, Egg free Chicken Nuggets  – fry or bake
Ingredients: 
3/4 cup King Arthur gluten free flour
2 tsp each of parsley, rosemary, thyme, basil (or to taste)
2tsp Sea Salt (or to taste)
2 lbs organic chicken breasts cut into 1 inch cubes or use full tenderloins
Coconut oil to fill frying pan up to about 1/8 inch (olive oil, grapeseed, or safflower)I

TO FRY:
Mix flour and seasonings in a bowl or 2 qt size baggie.
Add cubed chicken and coat well. 
Fry on medium heat and rotate as needed, until crispy-brown.
Drain on paper towels and serve. 

TO BAKE:
Just spritz a little bit of oil onto the nuggets before baking. 
Bake in single layer at 400 degrees for about 25 minutes.  
I used a small convection oven for this, so bake times might vary.

**If you have allergies to seasonings, flour and sea salt alone tastes great.

**Add chili pepper and cayenne pepper if able. Yum!

Dishing on this dish: I was so frustrated trying all kinds of recipes to make chicken nuggets. I really gave up for a couple years. One day, I happened across a recipe that I thought would be so easy to switch up to an allergy free recipe for chicken nuggets and voila, this recipe was born.  As a bonus, this recipe is super fast to make whether baking or frying. Make extra! Your kids will gobble these right up.  If I have left-over flour mix, I store it in the fridge and use it up the  next day.