SCD School Lunch/Snack Ideas

[Guest guest]

Hello,

Let me introduce myself - I am mom to 3 boys with autism. My oldest is

5 and will be going to learning support kindergarten in a few weeks. I

also have 3 year old twin boys with PDD-NOS. They will be attending

preschool in an autism support classroom M-Th mornings. Can someone

offer lunch and snack ideas for me to send with them to school? One of

my twins has a lot of nut sensitivities. Pecans are ok but I worry

because they are high oxalate. I am questioning oxalates as a problem

too. Your feedback is greatly appreciated! Thanks!

[Guest guest]

I don't have any snack ideas to offer, as my child is so picky he's been eating

the same thing for the past 9 months. But I just wanted to say God Bless you

and your boys! Just when I think dealing with one autistic son is too much I

read this email and it puts my worn out pitty party to rest. You and other

mothers of multiple autistics are in my thoughts and prayers. Next time my son

is having a massive melt down, I am going to try to remember you with 3 under 5

with this disability!!

Becky

wrote:

Hello,

Let me introduce myself - I am mom to 3 boys with autism. My oldest is

5 and will be going to learning support kindergarten in a few weeks. I

also have 3 year old twin boys with PDD-NOS. They will be attending

preschool in an autism support classroom M-Th mornings. Can someone

offer lunch and snack ideas for me to send with them to school? One of

my twins has a lot of nut sensitivities. Pecans are ok but I worry

because they are high oxalate. I am questioning oxalates as a problem

too. Your feedback is greatly appreciated! Thanks!

---------------------------------

Fussy? Opinionated? Impossible to please? Perfect. Join Yahoo!'s user panel and

lay it on us.

[Guest guest]

Hi, !

Here's what I send to school that has no nuts:

Ripe banana for snack

sometimes applesauce

hamburger, no bun that they heat in the microwave

(If you need a bun you might try Sheila's nut-free bread found in the

files here:

http://health.groups.yahoo.com/group/pecanbread/)

cooked veggies that they re-heat

egg salad or chicken salad made with avocado instead of mayo (you can

use mayo if you like)

and for special celebrations a pudding (my son prefers it frozen) made

from the lemon cake filling (but not the cake; it has nuts) recipe at

this site:

http://www.scdrecipe.com/recipes/r_007_00165.php

Lots of people like the squash buttons:

http://health.groups.yahoo.com/group/pecanbread/message/69119

You could send hard boiled eggs. Cold chicken is good. Banana

pancakes from BTVC taste pretty good cold. When I was a kid I like

cold scrambled eggs. You can send soup in a thermos.

Have you looked for ideas on www.pecanbread.com?

You can search the archives here:

http://health.groups.yahoo.com/group/pecanbread/

for " snack " and " lunch box " and " lunches " and " school " and find more

ideas.

mom to -12

SCD 4/23/04

>

> Hello,

> Let me introduce myself - I am mom to 3 boys with autism. My

oldest is

> 5 and will be going to learning support kindergarten in a few

weeks. I

> also have 3 year old twin boys with PDD-NOS. They will be

attending

> preschool in an autism support classroom M-Th mornings. Can someone

> offer lunch and snack ideas for me to send with them to school?

One of

> my twins has a lot of nut sensitivities. Pecans are ok but I worry

> because they are high oxalate. I am questioning oxalates as a

problem

> too. Your feedback is greatly appreciated! Thanks!

>

[Guest guest]

hi and welcome!

here are some favourite snack and lunch ideas for preschool around

here...

- meatballs (made with mince, cooked and pureed vegies and fresh

herbs) served by themselves or with ketchup as a treat

- raw vegies with dip or they can be cooked in early stages (i

usually pack two types - carrot, green beans, celery or cucumber).

we use mayo mostly but for treats tahini and honey or peanut butter.

- mini quiches with some protein and vege (most popular is ham or

tuna with grated zucchini but pumpkin makes for a moist quiche too -

turns out better if you can add a little nut butter or almond meal

as it rises a little better but they are great regardless!)

- fish patties with mayo for dipping (with tuna or any white fish,

pumpkin and herbs. i add lots of egg to make it more like a little

pancake - these are delicious!)

- steamed / stewed pear with yoghurt and honey on top

- anything savoury can go in a thermis (most popular are pumpkin

soup, savoury mince and a latest fave is homemade baked beans - i do

a pumpkin / carrot sauce rather than the tomato so she doesnt get

overloaded with too many sals)

- pear crumble is also great (think its called maggies apple crisp on

scdrecipes?) but you need to be able to send nuts or tolerate coconut

flour as an alternative?

- avocado bread (recipe was posted a while ago on here) has been a

big hit here spread with a little goats cream cheese and jam or honey

- wraps are loved around here! i make a really thin 2 egg omelette

and fill with lettuce, chicken, grated carrot and whatever else -

pesto or mayo. i send it wrapped in baking paper (not sure if thats

what you call it in the usa?) and tie a little ribbon to hold it all

together

- fruit skewers

- fruit jelly (has to be refrigerated until its served)

- scd yoghurt and pureed fruit (has to be refrigerated until its served)

i think it is macadamia that is lowest in oxalates. i use half

macadamia nut butter in most recipes and then add pecans or abc

spread. i dont like using too much almond meal and avoid cashews too.

hope this has been helpful!

roweena x

audrey has just turned 4 and we have been on scd since june 2006

SCD School Lunch/Snack Ideas

Posted by: " " berger117@... zachsmom81702

Mon Aug 6, 2007 12:24 pm (PST)

Hello,

Let me introduce myself - I am mom to 3 boys with autism. My oldest is

5 and will be going to learning support kindergarten in a few weeks. I

also have 3 year old twin boys with PDD-NOS. They will be attending

preschool in an autism support classroom M-Th mornings. Can someone

offer lunch and snack ideas for me to send with them to school? One of

my twins has a lot of nut sensitivities. Pecans are ok but I worry

because they are high oxalate. I am questioning oxalates as a problem

too. Your feedback is greatly appreciated! Thanks!

[Guest guest]

I am interested in your queiche, soup, baked beans, and fish patty recipes.

I'm intrigued at how you work pumpkin in to everything.

Meleah Re:SCD School Lunch/Snack Ideas

hi and welcome!

here are some favourite snack and lunch ideas for preschool around

here...

- meatballs (made with mince, cooked and pureed vegies and fresh

herbs) served by themselves or with ketchup as a treat

- raw vegies with dip or they can be cooked in early stages (i

usually pack two types - carrot, green beans, celery or cucumber).

we use mayo mostly but for treats tahini and honey or peanut butter.

- mini quiches with some protein and vege (most popular is ham or

tuna with grated zucchini but pumpkin makes for a moist quiche too -

turns out better if you can add a little nut butter or almond meal

as it rises a little better but they are great regardless!)

- fish patties with mayo for dipping (with tuna or any white fish,

pumpkin and herbs. i add lots of egg to make it more like a little

pancake - these are delicious!)

- steamed / stewed pear with yoghurt and honey on top

- anything savoury can go in a thermis (most popular are pumpkin

soup, savoury mince and a latest fave is homemade baked beans - i do

a pumpkin / carrot sauce rather than the tomato so she doesnt get

overloaded with too many sals)

- pear crumble is also great (think its called maggies apple crisp on

scdrecipes?) but you need to be able to send nuts or tolerate coconut

flour as an alternative?

- avocado bread (recipe was posted a while ago on here) has been a

big hit here spread with a little goats cream cheese and jam or honey

- wraps are loved around here! i make a really thin 2 egg omelette

and fill with lettuce, chicken, grated carrot and whatever else -

pesto or mayo. i send it wrapped in baking paper (not sure if thats

what you call it in the usa?) and tie a little ribbon to hold it all

together

- fruit skewers

- fruit jelly (has to be refrigerated until its served)

- scd yoghurt and pureed fruit (has to be refrigerated until its served)

i think it is macadamia that is lowest in oxalates. i use half

macadamia nut butter in most recipes and then add pecans or abc

spread. i dont like using too much almond meal and avoid cashews too.

hope this has been helpful!

roweena x

audrey has just turned 4 and we have been on scd since june 2006

SCD School Lunch/Snack Ideas

Posted by: " " berger117@... zachsmom81702

Mon Aug 6, 2007 12:24 pm (PST)

Hello,

Let me introduce myself - I am mom to 3 boys with autism. My oldest is

5 and will be going to learning support kindergarten in a few weeks. I

also have 3 year old twin boys with PDD-NOS. They will be attending

preschool in an autism support classroom M-Th mornings. Can someone

offer lunch and snack ideas for me to send with them to school? One of

my twins has a lot of nut sensitivities. Pecans are ok but I worry

because they are high oxalate. I am questioning oxalates as a problem

too. Your feedback is greatly appreciated! Thanks!

[Guest guest]

What type of pumpkin do you use for all your recipes?

>

>

> I am interested in your queiche, soup, baked beans, and fish

patty recipes. I'm intrigued at how you work pumpkin in to

everything.

> Meleah Re:SCD School Lunch/Snack Ideas

>

>

> hi and welcome!

>

> here are some favourite snack and lunch ideas for preschool

around

> here...

>

> - meatballs (made with mince, cooked and pureed vegies and

fresh

> herbs) served by themselves or with ketchup as a treat

> - raw vegies with dip or they can be cooked in early stages (i

> usually pack two types - carrot, green beans, celery or

cucumber).

> we use mayo mostly but for treats tahini and honey or peanut

butter.

> - mini quiches with some protein and vege (most popular is ham

or

> tuna with grated zucchini but pumpkin makes for a moist quiche

too -

> turns out better if you can add a little nut butter or almond

meal

> as it rises a little better but they are great regardless!)

> - fish patties with mayo for dipping (with tuna or any white

fish,

> pumpkin and herbs. i add lots of egg to make it more like a

little

> pancake - these are delicious!)

> - steamed / stewed pear with yoghurt and honey on top

> - anything savoury can go in a thermis (most popular are

pumpkin

> soup, savoury mince and a latest fave is homemade baked beans -

i do

> a pumpkin / carrot sauce rather than the tomato so she doesnt

get

> overloaded with too many sals)

> - pear crumble is also great (think its called maggies apple

crisp on

> scdrecipes?) but you need to be able to send nuts or tolerate

coconut

> flour as an alternative?

> - avocado bread (recipe was posted a while ago on here) has

been a

> big hit here spread with a little goats cream cheese and jam or

honey

> - wraps are loved around here! i make a really thin 2 egg

omelette

> and fill with lettuce, chicken, grated carrot and whatever

else -

> pesto or mayo. i send it wrapped in baking paper (not sure if

thats

> what you call it in the usa?) and tie a little ribbon to hold

it all

> together

> - fruit skewers

> - fruit jelly (has to be refrigerated until its served)

> - scd yoghurt and pureed fruit (has to be refrigerated until

its served)

>

> i think it is macadamia that is lowest in oxalates. i use half

> macadamia nut butter in most recipes and then add pecans or abc

> spread. i dont like using too much almond meal and avoid

cashews too.

>

> hope this has been helpful!

>

> roweena x

> audrey has just turned 4 and we have been on scd since june 2006

>

> SCD School Lunch/Snack Ideas

> Posted by: " " berger117@... zachsmom81702

> Mon Aug 6, 2007 12:24 pm (PST)

>

> Hello,

> Let me introduce myself - I am mom to 3 boys with autism. My

oldest is

> 5 and will be going to learning support kindergarten in a few

weeks. I

> also have 3 year old twin boys with PDD-NOS. They will be

attending

> preschool in an autism support classroom M-Th mornings. Can

someone

> offer lunch and snack ideas for me to send with them to school?

One of

> my twins has a lot of nut sensitivities. Pecans are ok but I

worry

> because they are high oxalate. I am questioning oxalates as a

problem

> too. Your feedback is greatly appreciated! Thanks!

>

>

[Guest guest]

hi meleah,

i try and add pumpkin to as many meals as possible because it is

filling... my daughter is always hungry - even after scd for over a

year!

i dont really measure things... i make most recipes up or start with

one i see on scdrecipe.com but always change things... so here goes

- a rough list of ingredients and cooking instructions...

QUICHE

4 to 6 eggs

1 zucchini grated on the finest hole

tuna in olive oil (mash with olive oil still in the tin and then use

half a tin maybe?)

1/2 to 1 cup of almond meal or a couple of heaped tbl nut butter - i

use abc (optional - i do a preschool batch with no nuts and it tends

to rise and then flatten once out of the oven)

fresh herbs

or

4 to 6 eggs

pumpkin grated on the finest hole (maybe 3/4 cup)

left over roast chicken cut super fine (can mix in processor and add

chicken for 20 secs at the end)

a little oil (maybe 2 tbl)

1/2 cup of almond meal - optional (these ones seem to rise ok without

the nutmeal and dont sink as much when they come out of the oven)

fresh herbs

i cook in individual mini pie / quiche tins. can also use muffin

cases (paper inside and metallic silver on the outside). fill to

near the top. im in australia so i bake at 180 degrees (not sure

what that is in the usa?) for around 12-15 minutes (till they have

risen and they are a little golden on top). i keep a few in the

fridge and freeze some for snacks / lunch. to serve after they have

been frozen its best to put them in the oven for a bit (can cover

with foil so they dont burn on top) because if you serve them cold

they arent as nice - although my daughter will eat them that way and

says they are fine!

PUMPKIN SOUP

6 rashes of bacon cut into small pieces (i get amazing bacon that is

just pork and salt - im in australia so not sure if you can get this

there?)

1/2 a jap or butternut pumpkin - cut into small pieces

enough homemade stock to cover the pumpkin (i prefer chicken but im

sure you could use whatever)

2 carrots - peeled and cut

shallots or onion - optional

put pumpkin and carrots in a pot. brown bacon (not too crispy!) then

add to pumpkin pot. add chicken stock to bacon pan and simmer for 30

secs to get the flavour of the pan. add to pumpkin pot. cook for 30

minutes on low heat. blend. this is soooo yummy! its my mums

recipe and before scd we would have also add 1 potato and 1 sweet

potato but it is just as good without! you can double the recipe so

you have more to freeze but make sure you add enough bacon as it is

definately what gives it a beautiful taste...

BAKED BEANS

knowing how yummy the pumpkin soup is i decided to use that as the

base for the baked beans... i had no idea what i was doing as ive

never cooked beans before - i made it up without any recipe to go

off... i had seen some baked beans at the health food store called

'nomato' that were tomato free and had carrot as the main sauce

ingredient (of course they werent legal) - i decided i would try to

make some myself.

500gms navy beans - soak overnight

1/2 pumpkin

a few carrots

small amount of pureed tomato - optional

onion

chicken stock

on a pot on the stove cook the vegies in a little water or steam

them. blend - set aside in the fridge till needed. after soaking

beans overnight add them to crockpot and cover with stock. cook for

around 8 hours (adding extra water if its needed). add the pumpkin

mixture then add more stock till it looks the right consistency for

baked beans. i also added a couple of tbl of tomato puree and a dash

of pear juice concentrate to make it a little yummier and less like

pumpkin soup with beans in it! it was a huge hit and freezes really

well - just need to add more water once on the stove. great for a

hot school lunch and for breakfast on days when audrey cant stand the

thought of eggs - again...

FISH PATTIES

tuna in olive oil (the medium sized tin) or cooked white flakey fish

or salmon

1/2 pumpkin steamed and mashed - do not boil as it will be too watery!

eggs... really not sure how many - atleast 2 but upto 4

chives and parsley

spring onions - optional

mix all ingredients together except egg. add eggs one at a time till

you get a slightly runny batter - these are not like making meatballs

where you roll the meat in your hand - you use a spoon to drop batter

into oiled pan (i use coconut because it goes nicely with the fish).

i usually find i do 2 eggs and cook 4 patties and then end up adding

another egg or two and think it seems to runny but it ends up like a

thick pancake which audrey loves! cook on low heat turning only once

(making sure it is brown and ready to turn or it will stick and fall

apart!). these are delicious... sometimes we serve with a spread of

mayo too. i have added some coconut before and that was great.

sorry my cooking methods are so chaotic - hope you can make sense of

it all... they are all really quick and easy things to make and

great for doing a big batch and freezing. the only one that is a

little time consuming was the baked beans but it made enough so that

audrey has had baked beans every 3rd day for around a month and we

are just running out now! she loves those in her thermis for lunch

and i send meatballs or sausages for dipping.

good luck,

roweena x

mum to audrey scd since july 2006

Re: SCD School Lunch/Snack Ideas

Posted by: " robin " rmcorner@...

Wed Aug 8, 2007 6:22 am (PST)

I am interested in your queiche, soup, baked beans, and fish patty

recipes. I'm intrigued at how you work pumpkin in to everything.

Meleah

[Guest guest]

Hi, Rowena! Dede here - I'm new.

Just wanted to comment on your " I'm sorry - my cooking methods are

chaotic " -- I had to laugh!!! I think that's a sign of a good

cook. I've always made up recipes as I go along (now I'm facing a

new challenge with the gluten discovery), and I'm always challenged

when someone wants to " know the recipe " ! [A little of this ... a

little of that.....]

I'm really enjoying reading about some of the great ideas so many

have come up with!! Great group of folks here!

Dede

>

> hi meleah,

>

> i try and add pumpkin to as many meals as possible because it is

> filling... my daughter is always hungry - even after scd for over

a

> year!

>

> i dont really measure things... i make most recipes up or start

with

> one i see on scdrecipe.com but always change things... so here

goes

> - a rough list of ingredients and cooking instructions...

>

> QUICHE

> 4 to 6 eggs

> 1 zucchini grated on the finest hole

> tuna in olive oil (mash with olive oil still in the tin and then

use

> half a tin maybe?)

> 1/2 to 1 cup of almond meal or a couple of heaped tbl nut butter -

i

> use abc (optional - i do a preschool batch with no nuts and it

tends

> to rise and then flatten once out of the oven)

> fresh herbs

>

> or

>

> 4 to 6 eggs

> pumpkin grated on the finest hole (maybe 3/4 cup)

> left over roast chicken cut super fine (can mix in processor and

add

> chicken for 20 secs at the end)

> a little oil (maybe 2 tbl)

> 1/2 cup of almond meal - optional (these ones seem to rise ok

without

> the nutmeal and dont sink as much when they come out of the oven)

> fresh herbs

>

> i cook in individual mini pie / quiche tins. can also use muffin

> cases (paper inside and metallic silver on the outside). fill to

> near the top. im in australia so i bake at 180 degrees (not sure

> what that is in the usa?) for around 12-15 minutes (till they have

> risen and they are a little golden on top). i keep a few in the

> fridge and freeze some for snacks / lunch. to serve after they

have

> been frozen its best to put them in the oven for a bit (can cover

> with foil so they dont burn on top) because if you serve them cold

> they arent as nice - although my daughter will eat them that way

and

> says they are fine!

>

> PUMPKIN SOUP

> 6 rashes of bacon cut into small pieces (i get amazing bacon that

is

> just pork and salt - im in australia so not sure if you can get

this

> there?)

> 1/2 a jap or butternut pumpkin - cut into small pieces

> enough homemade stock to cover the pumpkin (i prefer chicken but

im

> sure you could use whatever)

> 2 carrots - peeled and cut

> shallots or onion - optional

>

> put pumpkin and carrots in a pot. brown bacon (not too crispy!)

then

> add to pumpkin pot. add chicken stock to bacon pan and simmer for

30

> secs to get the flavour of the pan. add to pumpkin pot. cook for

30

> minutes on low heat. blend. this is soooo yummy! its my mums

> recipe and before scd we would have also add 1 potato and 1 sweet

> potato but it is just as good without! you can double the recipe

so

> you have more to freeze but make sure you add enough bacon as it

is

> definately what gives it a beautiful taste...

>

> BAKED BEANS

> knowing how yummy the pumpkin soup is i decided to use that as the

> base for the baked beans... i had no idea what i was doing as ive

> never cooked beans before - i made it up without any recipe to go

> off... i had seen some baked beans at the health food store

called

> 'nomato' that were tomato free and had carrot as the main sauce

> ingredient (of course they werent legal) - i decided i would try

to

> make some myself.

> 500gms navy beans - soak overnight

> 1/2 pumpkin

> a few carrots

> small amount of pureed tomato - optional

> onion

> chicken stock

>

> on a pot on the stove cook the vegies in a little water or steam

> them. blend - set aside in the fridge till needed. after soaking

> beans overnight add them to crockpot and cover with stock. cook

for

> around 8 hours (adding extra water if its needed). add the

pumpkin

> mixture then add more stock till it looks the right consistency

for

> baked beans. i also added a couple of tbl of tomato puree and a

dash

> of pear juice concentrate to make it a little yummier and less

like

> pumpkin soup with beans in it! it was a huge hit and freezes

really

> well - just need to add more water once on the stove. great for a

> hot school lunch and for breakfast on days when audrey cant stand

the

> thought of eggs - again...

>

> FISH PATTIES

> tuna in olive oil (the medium sized tin) or cooked white flakey

fish

> or salmon

> 1/2 pumpkin steamed and mashed - do not boil as it will be too

watery!

> eggs... really not sure how many - atleast 2 but upto 4

> chives and parsley

> spring onions - optional

>

> mix all ingredients together except egg. add eggs one at a time

till

> you get a slightly runny batter - these are not like making

meatballs

> where you roll the meat in your hand - you use a spoon to drop

batter

> into oiled pan (i use coconut because it goes nicely with the

fish).

> i usually find i do 2 eggs and cook 4 patties and then end up

adding

> another egg or two and think it seems to runny but it ends up like

a

> thick pancake which audrey loves! cook on low heat turning only

once

> (making sure it is brown and ready to turn or it will stick and

fall

> apart!). these are delicious... sometimes we serve with a spread

of

> mayo too. i have added some coconut before and that was great.

>

>

> sorry my cooking methods are so chaotic - hope you can make sense

of

> it all... they are all really quick and easy things to make and

> great for doing a big batch and freezing. the only one that is a

> little time consuming was the baked beans but it made enough so

that

> audrey has had baked beans every 3rd day for around a month and we

> are just running out now! she loves those in her thermis for lunch

> and i send meatballs or sausages for dipping.

>

> good luck,

> roweena x

> mum to audrey scd since july 2006

>

>

> Re: SCD School Lunch/Snack Ideas

> Posted by: " robin " rmcorner@...

> Wed Aug 8, 2007 6:22 am (PST)

>

>

> I am interested in your queiche, soup, baked beans, and fish patty

> recipes. I'm intrigued at how you work pumpkin in to everything.

> Meleah

>

>

[Guest guest]

hi dede,

welcome to the group!

im pleased to here im not the only one who cooks this way! i do always dread

the

question - how do you make that... i make changes to things so they will be

liked by my

fussy princess who hates anything lumpy - texture issues.

hopefully the recipes will be helpful to someone else here with fussy kids.

rowe x

> >

> > hi meleah,

> >

> > i try and add pumpkin to as many meals as possible because it is

> > filling... my daughter is always hungry - even after scd for over

> a

> > year!

> >

> > i dont really measure things... i make most recipes up or start

> with

> > one i see on scdrecipe.com but always change things... so here

> goes

> > - a rough list of ingredients and cooking instructions...

> >

> > QUICHE

> > 4 to 6 eggs

> > 1 zucchini grated on the finest hole

> > tuna in olive oil (mash with olive oil still in the tin and then

> use

> > half a tin maybe?)

> > 1/2 to 1 cup of almond meal or a couple of heaped tbl nut butter -

> i

> > use abc (optional - i do a preschool batch with no nuts and it

> tends

> > to rise and then flatten once out of the oven)

> > fresh herbs

> >

> > or

> >

> > 4 to 6 eggs

> > pumpkin grated on the finest hole (maybe 3/4 cup)

> > left over roast chicken cut super fine (can mix in processor and

> add

> > chicken for 20 secs at the end)

> > a little oil (maybe 2 tbl)

> > 1/2 cup of almond meal - optional (these ones seem to rise ok

> without

> > the nutmeal and dont sink as much when they come out of the oven)

> > fresh herbs

> >

> > i cook in individual mini pie / quiche tins. can also use muffin

> > cases (paper inside and metallic silver on the outside). fill to

> > near the top. im in australia so i bake at 180 degrees (not sure

> > what that is in the usa?) for around 12-15 minutes (till they have

> > risen and they are a little golden on top). i keep a few in the

> > fridge and freeze some for snacks / lunch. to serve after they

> have

> > been frozen its best to put them in the oven for a bit (can cover

> > with foil so they dont burn on top) because if you serve them cold

> > they arent as nice - although my daughter will eat them that way

> and

> > says they are fine!

> >

> > PUMPKIN SOUP

> > 6 rashes of bacon cut into small pieces (i get amazing bacon that

> is

> > just pork and salt - im in australia so not sure if you can get

> this

> > there?)

> > 1/2 a jap or butternut pumpkin - cut into small pieces

> > enough homemade stock to cover the pumpkin (i prefer chicken but

> im

> > sure you could use whatever)

> > 2 carrots - peeled and cut

> > shallots or onion - optional

> >

> > put pumpkin and carrots in a pot. brown bacon (not too crispy!)

> then

> > add to pumpkin pot. add chicken stock to bacon pan and simmer for

> 30

> > secs to get the flavour of the pan. add to pumpkin pot. cook for

> 30

> > minutes on low heat. blend. this is soooo yummy! its my mums

> > recipe and before scd we would have also add 1 potato and 1 sweet

> > potato but it is just as good without! you can double the recipe

> so

> > you have more to freeze but make sure you add enough bacon as it

> is

> > definately what gives it a beautiful taste...

> >

> > BAKED BEANS

> > knowing how yummy the pumpkin soup is i decided to use that as the

> > base for the baked beans... i had no idea what i was doing as ive

> > never cooked beans before - i made it up without any recipe to go

> > off... i had seen some baked beans at the health food store

> called

> > 'nomato' that were tomato free and had carrot as the main sauce

> > ingredient (of course they werent legal) - i decided i would try

> to

> > make some myself.

> > 500gms navy beans - soak overnight

> > 1/2 pumpkin

> > a few carrots

> > small amount of pureed tomato - optional

> > onion

> > chicken stock

> >

> > on a pot on the stove cook the vegies in a little water or steam

> > them. blend - set aside in the fridge till needed. after soaking

> > beans overnight add them to crockpot and cover with stock. cook

> for

> > around 8 hours (adding extra water if its needed). add the

> pumpkin

> > mixture then add more stock till it looks the right consistency

> for

> > baked beans. i also added a couple of tbl of tomato puree and a

> dash

> > of pear juice concentrate to make it a little yummier and less

> like

> > pumpkin soup with beans in it! it was a huge hit and freezes

> really

> > well - just need to add more water once on the stove. great for a

> > hot school lunch and for breakfast on days when audrey cant stand

> the

> > thought of eggs - again...

> >

> > FISH PATTIES

> > tuna in olive oil (the medium sized tin) or cooked white flakey

> fish

> > or salmon

> > 1/2 pumpkin steamed and mashed - do not boil as it will be too

> watery!

> > eggs... really not sure how many - atleast 2 but upto 4

> > chives and parsley

> > spring onions - optional

> >

> > mix all ingredients together except egg. add eggs one at a time

> till

> > you get a slightly runny batter - these are not like making

> meatballs

> > where you roll the meat in your hand - you use a spoon to drop

> batter

> > into oiled pan (i use coconut because it goes nicely with the

> fish).

> > i usually find i do 2 eggs and cook 4 patties and then end up

> adding

> > another egg or two and think it seems to runny but it ends up like

> a

> > thick pancake which audrey loves! cook on low heat turning only

> once

> > (making sure it is brown and ready to turn or it will stick and

> fall

> > apart!). these are delicious... sometimes we serve with a spread

> of

> > mayo too. i have added some coconut before and that was great.

> >

> >

> > sorry my cooking methods are so chaotic - hope you can make sense

> of

> > it all... they are all really quick and easy things to make and

> > great for doing a big batch and freezing. the only one that is a

> > little time consuming was the baked beans but it made enough so

> that

> > audrey has had baked beans every 3rd day for around a month and we

> > are just running out now! she loves those in her thermis for lunch

> > and i send meatballs or sausages for dipping.

> >

> > good luck,

> > roweena x

> > mum to audrey scd since july 2006

> >

> >

> > Re: SCD School Lunch/Snack Ideas

> > Posted by: " robin " rmcorner@

> > Wed Aug 8, 2007 6:22 am (PST)

> >

> >

> > I am interested in your queiche, soup, baked beans, and fish patty

> > recipes. I'm intrigued at how you work pumpkin in to everything.

> > Meleah

> >

> >