Anyone who knows me, knows that I love to cook and bake. Often it’s a challenge to work with Siah’s Allergies and “the way we eat” and come up with food that looks and tastes as delicious as “regular, normal” food. It’s regular and normal for us, but I’d like to be able to serve it to you and have you not notice the difference. I also don’t want to always have to give Siah something different from the rest of us. It’s important to me that he understands that he needs to be careful when he goes out, but that here in our home, he never has to worry or feel “different” or “strange”. It’s a challenge that I’m usually up to, but in the past few months, I’ve not done a ton of baking and I’ve mostly stuck to our regular go-to meals.
But recently, I’ve been thinking about Chicken Lasagna.
My Aunty Lori makes an amazing Chicken Lasagna. Although I’ve never had “her” Chicken Lasagna, my dad had “her” lasagna (when visiting them in the Great White North – they live in the boonies.) and loved it so much that he asked her for the recipe. He’s made it a few times and MMMMmmmmmm – YUMMY! It’s a Tomatoe based Lasagna.
I asked for the recipe a bit ago and my mom even printed it off for me, but the paper got wet and then Siah destroyed it…so I still need to get it, because it’s one of Geli’s favorites and apparently, I “wreck” my lasagnas because I put too many veggies into them.
I’ve also tried a few times to make a White Cheese Sauce based Chicken Lasagna, but according to my kids…..I’ve had some “interesting” but not horrible results and yet nothing that was FABULOUS – until yesterday…….
I made a lasagna yesterday “based” on this recipe….with substitutions and additions, of course.
With the dietary restrictions and lifestyle choices that we have/have made, I pretty much “always” alter recipes and mostly, I have pretty great results. In this recipe, I use brown rice lasagna noodles, vegan Becel for the butter, Spelt Flour, Soy Milk, Goat Mozzarella, a hard Sheep Cheese for the Parmesan, Cheuvre for the Ricotta, and just because I know my kids preferences, I used carrots and zucchini instead of spinach. It was sooo YUMMY!
I love it when I find a “traditional meal” that I can alter to fit in with the allergies and intolerances within our family. In fact, It was yummy enough that I bet I could have fed it to you and you’d have never known it was “different” or “altered”.
You can’t very well have a delicious meal like that without dessert, can you?
Well, we don’t hardly EVER have dessert, but we do like snacks. This past week, a wonderful lady brought us a meal and included with the meal were the most amazing double Chocolate Chip Cookies. Like a pig, I devoured We finished what was brought, and then they were so delicious that I we wanted more.
I’m not sure if the cookies we were given were dairy and egg free, BUT…..no worries because they never lasted long enough for Siah to know that they were even in the house I found a recipe and made some unbelievably delicious Double Chocolate Chip Cookies that even Siah can eat.
Again, with the substitutes….I used Spelt Flour, Vegan Becel, Ener-G Egg Replacer, and President’s Choice Semi-Sweet Chocolate Chipits (these chipits have no dairy. MMMmmm). These are AMAZING!
There is no way that these could be considered “healthy”, but at the very least, they won’t upset our tummies, and Siah can eat them without us worrying about his allergies.
hey patti here is the website http://kidshealth.org/kid/recipes/index.html recipies for kids with allergies. i dont know if this will help or not – thought I would send it to you anyway.