I was inspired by a 12 month old patient of mine with FPIES. He has only a handful of ingredients that are safe and mom said he is interested in finger foods. I wanted him to have a pancake. Usually a pancake involves wheat, eggs and dairy, all foods he cannot have. This recipe is all quinoa and will hopefully make a great finger food. Also a food that the whole family can enjoy.
1 1/2 cups quinoa flour
1/2 -1cup cup quinoa milk
1/2 cup applesauce
1 Tbs lemon or lime juice
1 tsp baking soda
2 Tbs maple syrup (optional)
Mix all ingredients in a blender. Start with 1/2 cup quinoa milk (or other safe alternative milk) and blend until the right pancake batter consistency. I made my own quinoa flour and quinoa milk so I needed close to 1 cup of quinoa milk. Store bought quinoa flour may be a bit finer and therefore you may not need a whole cup of quinoa milk.
Pour batter onto a hot non-stick griddle. I sprayed my pan with olive oil spray to avoid any sticking pancakes. Be creative with...
Quick, easy and cozy dinner coming up! This potato leek soup has just a few ingredients and takes less than 30 minutes from start to finish. It's inexpensive and maybe something new for your quick go to meal. Serve this up with a salad and a crispy hunk of bread. There is not usually leftovers but it's great the next day for lunch.
1 Tablespoon olive oil
1 medium chopped onion
1 pound leeks (white and pale green parts) well rinsed and sliced
4 medium Russet potatoes, peeled, cut into 1/2 inch pieces
3-4 cups vegetable or chicken broth (depending how thick you want the soup)
2 teaspoons fresh ginger, grated
salt to taste (I use ~1 teaspoon)
In a large pot, heat olive oil over medium heat. Add the onion and leeks and cook over low heat stirring occasionally until golden brown and fragrant.
Add potatoes, 3 cups broth, fresh ginger and salt. Bring to a boil, cover and reduce heat and simmer until potatoes are tender, about 15-20 minutes.