Autism and Diet - How to get my child with Autism to try new foods
25.6 هزار بار بازدید -
6 سال پیش
-
I have teamed up with
I have teamed up with Ciara from My fussy eater this week to discuss all things to do with food sensory issues, how to get your autisic child to try new foods.
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**Chicken Dippers**
INGREDIENTS
400g chicken mini fillets or chicken breasts cut into strips
2 medium eggs
70g ground almonds
1/4 tsp ground cumin
salt and pepper
2 tbsp oil
INSTRUCTIONS
Make an assembly line with all the ingredients that you need. Place the mini fillets on a plate. Crack the eggs into a bowl and whisk with a fork. Add the ground almonds, cumin, and a little salt and pepper to another bowl and mix with your hand. Have an empty plate at the end on which to place the coated chicken.
Take each mini fillets, dip it in the egg, coat in the almond mixture and then place on the empty plate. Repeat with each piece of chicken.
Heat the oil in a large frying pan on medium heat and add the chicken dippers once the oil is very hot. Fry for about 4 minutes on one side and 3 minutes on the other side, ensuring the chicken is crispy and brown on the outside and cooked through on the inside.
Serve immediately.
NOTES:
These Dippers can be made in advance and kept in the fridge for up to 12 hours before cooking. They can also be frozen. Make as normal but instead of cooking them, freeze the dippers in a single layer on a plate or tray. When frozen transfer to a freezer safe container or bag.
** Red Lentil Pasta Sauce**
INGREDIENTS
1 kg passata
150g dried red lentils
600ml vegetable stock
1 tsp oregano
salt and pepper to taste
INSTRUCTIONS
1. Add the passata, lentils, vegetable stock and oregano to a large saucepan.
2. Bring to the boil, cover loosely with a lid and simmer for 15 minutes until the lentils are soft.
3. Use either a stick blender or stand blender to blitz the sauce until smooth.
4. If the sauce seems a little too thick add some water until it reaches the right consistency.
5. Season to taste with salt and pepper (skip this if serving to babies).
6. Mix the sauce with cooked pasta and serve immediately.
NOTES
This recipe makes a big batch of the sauce so whatever is left over can be stored in a covered jar or container in the fridge for up to 3 days or transferred into freezer bags or containers and frozen for up to 3 months.
To defrost leave in the fridge overnight or put the frozen sauce into a saucepan and gently heat until completely defrosted and warmed through.
Links:
My Fussy Eater blog: https://www.myfussyeater.com/
My Fussy Eater app: https://itunes.apple.com/gb/app/my-fu...
My Fussy Eater YouTube Channel: @myfussyeater
Nana's Manners: https://www.nanasmanners.com/
__________________________________________________________________
Social media:
Instagram - Instagram: taraleniston
Facebook - Facebook: cominghometoautism
Website - http://cominghometoautism.com/
Business enquiries:
[email protected]
Video Producer:
Tiara Westlake https://www.kamukami.com/
Music:
Music by Simon Cade
__________________________________________________________________
_________________________________________________________________
**Chicken Dippers**
INGREDIENTS
400g chicken mini fillets or chicken breasts cut into strips
2 medium eggs
70g ground almonds
1/4 tsp ground cumin
salt and pepper
2 tbsp oil
INSTRUCTIONS
Make an assembly line with all the ingredients that you need. Place the mini fillets on a plate. Crack the eggs into a bowl and whisk with a fork. Add the ground almonds, cumin, and a little salt and pepper to another bowl and mix with your hand. Have an empty plate at the end on which to place the coated chicken.
Take each mini fillets, dip it in the egg, coat in the almond mixture and then place on the empty plate. Repeat with each piece of chicken.
Heat the oil in a large frying pan on medium heat and add the chicken dippers once the oil is very hot. Fry for about 4 minutes on one side and 3 minutes on the other side, ensuring the chicken is crispy and brown on the outside and cooked through on the inside.
Serve immediately.
NOTES:
These Dippers can be made in advance and kept in the fridge for up to 12 hours before cooking. They can also be frozen. Make as normal but instead of cooking them, freeze the dippers in a single layer on a plate or tray. When frozen transfer to a freezer safe container or bag.
** Red Lentil Pasta Sauce**
INGREDIENTS
1 kg passata
150g dried red lentils
600ml vegetable stock
1 tsp oregano
salt and pepper to taste
INSTRUCTIONS
1. Add the passata, lentils, vegetable stock and oregano to a large saucepan.
2. Bring to the boil, cover loosely with a lid and simmer for 15 minutes until the lentils are soft.
3. Use either a stick blender or stand blender to blitz the sauce until smooth.
4. If the sauce seems a little too thick add some water until it reaches the right consistency.
5. Season to taste with salt and pepper (skip this if serving to babies).
6. Mix the sauce with cooked pasta and serve immediately.
NOTES
This recipe makes a big batch of the sauce so whatever is left over can be stored in a covered jar or container in the fridge for up to 3 days or transferred into freezer bags or containers and frozen for up to 3 months.
To defrost leave in the fridge overnight or put the frozen sauce into a saucepan and gently heat until completely defrosted and warmed through.
Links:
My Fussy Eater blog: https://www.myfussyeater.com/
My Fussy Eater app: https://itunes.apple.com/gb/app/my-fu...
My Fussy Eater YouTube Channel: @myfussyeater
Nana's Manners: https://www.nanasmanners.com/
__________________________________________________________________
Social media:
Instagram - Instagram: taraleniston
Facebook - Facebook: cominghometoautism
Website - http://cominghometoautism.com/
Business enquiries:
[email protected]
Video Producer:
Tiara Westlake https://www.kamukami.com/
Music:
Music by Simon Cade
__________________________________________________________________
6 سال پیش
در تاریخ 1398/01/25 منتشر شده
است.
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