Rice Tortilla Pizza

This weekend the kids wanted personal pizzas…since we don’t eat yeast products in our house, the gluten-free options for pizza crusts are limited.  I usually use rice cakes as a base, but it takes A LOT of those to fill up my household of 5!  Everyone liked these…even our adult non-FAILSAFE-ers…

Delicious FAILSAFE "Food For Life, brown rice tortilla" pizza.

Delicious FAILSAFE “Food For Life, brown rice tortilla” pizza.

(The recipes we list work for OUR families and are suggestions for yours.  If there is an ingredient listed that you cannot tolerate, simply omit or modify it.)

Food For Life brown rice tortillas

Butter, melted

1 clove Garlic, minced

Hamburger, cooked & salted

Cheese (Farmers or Mozzarella), shredded/sliced

Green Onion, chopped (if desired)

Sour Cream (if desired)

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Pre-heat oven to 350 degrees.  Lay out the tortillas on a baking sheet, not overlapping.  Mix melted butter and garlic together, brush on tortillas-make sure to evenly coat the tortilla all of the way to the edges for a yummier crust.  Top with hamburger and cheese.  Bake at 350 degrees until cheese is melted & bubbly.  Top with chopped green onion & sour cream.

We had leftovers and these were delicious reheated in the microwave…also good as a lunchbox item!

B.

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FAILSAFE vanilla cream soda

Vanilla Cream Soda  (Amazing as a kids drink or add Vodka for a lovely grownup beverage)

1c  Boiling water

1c  Sugar

Dissolve, remove from heat, then add:

2t of pure vanilla extract

At this point I bottle & refrigerate it so that we can use it all week (like magic syrup).

When ready to drink, add sparking water & ice to taste.

B.

Pancakes

I adapted this from the Pikelets recipe in the Failsafe Cookbook.  I make it almost daily for breakfast, and use the extras to make “sandwiches” for lunch.

(The recipes we list work for OUR families and are suggestions for yours.  If there is an ingredient listed that you cannot tolerate, simply omit or modify it.)

Ingredients:

1 tbsp butter, melted

1/4 C sugar

1 egg

1 tsp vanilla (if you can handle it)

3/4 C milk

1 C GF Namaste Perfect Flour Blend

1 tsp baking powder

In a medium bowl, combine the butter, sugar, egg, vanilla and milk.  Mix well.  Sift (or if you don’t mind it a little lumpy, you can skip this part) GF flour and baking soda into the wet ingredients.  Mix well.

Let the batter sit while your pan heats up.  Drop by 1/4 C onto the hot pan and flip when edges look dry and bottom is tan.

Hint!

Do not pack the flour.  Spoon it into the measuring cup or else the batter will be too thick.

Baking helpful hints

I have found that when baking using Gluten free flour (my favorite is Namaste GF Perfect Flour Blend) is to ADD THE FLOUR LAST.  I don’t understand the chemistry behind this, but when I am adapting any recipe and using the GF flour, I have found that reversing the typical order- liquids first, add GF flour and baking powder, soda etc last works best.

Busy night Nachos

This is a staple meal at our home…made at least once a week.  We like to switch up the ingredients based on what we have on hand or from whatever leftovers are available.  To complete the meal, serve with a side salad and dish of pear sauce.  It is great for nights when sports/clubs/meetings/practices take over the schedule.

(The recipes we list work for OUR families and are suggestions for yours.  If there is an ingredient listed that you cannot tolerate, simply omit or modify it.)

1.  Base-

Kettle Chips (our favorite)

Fried Potato slices

2.  Cheese-

Farmer’s cheese

Mozzarella cheese

Cream cheese

*Any Mixture of the above (I like to add the cream cheese in little spoonfuls amidst the other cheese to make a creamier texture)

3.  Toppings-

Cooked hamburger (we like it with garlic cooked in)

Leftover cooked shredded chicken

Leftover cooked shredded beef roast

Green onion

Preheat oven to 350 degrees.  On a large cookie sheet layer the base, then cheese, then topping.  Cook for about 10 mins or until cheese is melted.  Serve immediately.

Condiments…

Sour cream

“Ranch dressing” (sour cream, chopped green onion, garlic and salt…dilute with milk if needed to get consistency)

Green onion-raw

Failsafe Diet Explained

There are days when I think “What have I started?” in trying to manage, not only the kids & their challenges, but this way of eating.  I wish we could find a fast food place or take out restaurant that worked on evenings when things are chaotic, but there just isn’t one here (that I’m aware of).  So why continue?  Good question.

I cannot get past the fact that my DS7 (Aspergers) no longer complains of stomach pains and that his meltdowns have decreased from 80% to 35% (per our Behavioral Therapist) and my DS3 (ADHD) no longer climbs up the furniture like Spiderman nor dashes out in front of cars in a busy parking lot while I dig in my purse for keys.

This diet is hard to want to stick to & can, at times, be hard to navigate…but the benefits are worth it in my eyes.  I am a sucker for a shortcut or a timesaver…that is what motivates me to do this blog…if I can make this journey easier for just one other mom, mission accomplished.

Since we are a new blog…I will be posting, in the midst of recipes, helpful hints & links.  Check back often and thanks for reading.

Here is exactly WHAT the F.A.I.L.S.A.F.E. diet is…a great explanation that was extremely helpful to me when just starting out…

http://www.failsafediet.wordpress.com

B.

White Chicken Chili

(The recipes we list work for OUR families and are suggestions for yours.  If there is an ingredient listed that you cannot tolerate, simply omit or modify it.)

4 T     Canola oil, divided by 2T/2T

1 C     Leeks, diced

2        Chicken breasts, boneless/ skinless, finely diced

2 t      Garlic, minced

2 cans Cannellini beans, rinsed/drained/partially mashed

2 C      Chicken stock (homemade)

4 C      Water

2 t       Salt

1 C      Sour cream

In a 5 quart pan, heat 2T oil over medium heat.  Add leeks and cook for 5 minutes, until tender.  Remove leeks and set aside.  Add the other 2T of oil to pan, add diced chicken.  Cook for 5 minutes, stirring.  Return leeks to pan and add remaining ingredients, except sour cream.  Simmer on medium low heat for 1 hour, stirring occasionally.   Add sour cream.  Serve immediately.

Our first post!

Woohoo & Welcome!

A bit about the F.A.I.L.S.A.F.E. diet…

Our families have special needs, and special needs require special accomodations.  We, like many other families, have undergone major overhauls in the way we function so that our children can have the best lives possible.  We have tried conventional (and some not-so-conventional therapies) in order to help our kids, with varying results.  It was this that has led us to our most recent overhaul-nutrition.

The thought of overhauling our culinary routine was daunting (to say the least).  It has taken us a lot of research and many hours of organization to get to where we are.  Starting out, Beth’s family just tried GF/CF (gluten & casein free) which appeared to work at times but was not hitting the nail on the head.  Digging a bit deeper into special needs nutrition we stumbled upon the vaious works authored by Sue Dengate (www.fedup.com.au).

Sue has written multiple books based on the Royal Prince Alfred Hospital’s (RPAH) elimination diet (www.cs.nsw.gov.au/rpa/allergy), a structured plan designed to test what food chemicals may be the cause of multiple physical & behavioral symptoms.   The list is numerous, but seemed to touch on everyone in our home.  Convinced that this was the direction we needed to take, we bought the books and then hit a snag…the books are all written for the Austrailian population.  There are many more similarities than differences in our food cultures, however, the differences are enough to stumble upon.  The internet was somewhat helpful, however, much of what was listed was out of date or just copies of what was already in the books.  It took months of “deciphering” the diet & modifying to US terms/brands before we could actually begin the process.

What we have come up with are many shortcuts, grocery lists, conversion lists, & new recipes that we would love to share with other US families that are also on this journey, & to ease the transition for the many new families to follow.

Please feel free to use any of the information that we post for your personal use.  We welcome your ideas & input…Enjoy & good luck.

B.

Disclaimer:  Beth & Kim (blog owners) are not medical professionals & this information is in no way to be used or substituted for medical advice.  Sue Dengate &/or the RPAH are not associated with nor have they endorsed the content of F.A.I.L.S.A.F.E.intheUSA.wordpress.com.