Food for Robby
Gluten free, low dairy and low fodmap
I saw Daphne Oz make these fish tacos and knew Robby would love them! I mentioned them to Robby and asked him if he wanted to make them. He happily agreed as he has been learning to cook for himself and how to change recipes to make it work for his dietary needs. When I watched this program, Daphne shredded her cabbage and carrots for the slaw, but I cheated and bought a packaged bag of pre-shredded slaw. Even if you don’t cook or eat a lot of fish, this was super easy. Robby made this like a pro. We both agreed these were the perfect combination of sweet and spicy all in one bite!
INGREDIENTS
CREAMY CHIPOTLE SLAW
3 cups of pre-shredded slaw
1/2 small red onion, thinly sliced
3 scallions, green part only. Thinly Sliced
1 jalapeño, seeds removed and minced
1/2 cup of mayo
1/4 cup fresh lime juice
2 Tablespoons of sugar
1 Tablespoon ground cumin
1 teaspoon chipotle powder
Pinch of salt
Pinch of pepper
FOR THE FISH FILLING
3 Tablespoons olive oil
1 medium yellow onion
Pinch of salt
Pinch of pepper
1/3 cup rice flour
1 teaspoon chipotle powder
1 pound of mild white fish- cod, halibut or haddock. Cut into four slices
FOR SERVING
Corn tortillas
Cilantro for garnish-optional
DIRECTIONS
FOR THE SLAW
In a bowl combine the slaw, red onion, scallions, and jalapeño. In another bowl whisk the mayonnaise, lime juice, sugar, cumin and chipotle powder until smooth and creamy. Pour the dressing over the slaw mixture and combine. Add the salt and pepper and mix again. Let the slaw sit for 20 minutes while you make the fish.
FOR THE FISH FILLING
In a medium skillet over medium heat, heat 1 Tablespoon of the oil and add the onion. Cook until the onion is translucent and soft, about five minutes. Season with salt and pepper. Remove from heat and set aside.
In a shallow bowl combine the flour, chipotle powder and 1 teaspoon of salt. Pat each fish fillet dry with a paper towel. Lightly dredge the fish in the flour mixture shaking off any excess.
Heat 1 teaspoon of oil in the skillet over medium heat and place two fillets at a time in the pan. Gently cook for 3-6 minutes until the underside of the fish turns opaque. Use a rubber spatula to turn the fish over to finish cooking. When the second side is done, remove the fish to a paper towel-lined plate. Wipe excess oil from the pan and repeat with 1 Tablespoon of oil and the remaining fillets.
TO SERVE
Warm corn tortillas in the microwave wrapped in a paper towel, about one minute. Cut the fillets in half placing on the bottom of your warm tortilla, top with the sautéed onion and a hearty amount of slaw. Top with cilantro if desired.
Enjoy!
I’m always looking for recipes that I can make gluten-free for Robby and this is one of those recipes that simply by changing the flour to a gluten-free flour he was able to enjoy. He really liked these cookies and I did too and I don’t need to be gluten-free! So make this either way. This is one of those cookies that each of the flavors really shines, the banana came through just as much as those sweet chips!
INGREDIENTS
2 cups all-purpose flour or Bob’s Red Mill One to One gluten-free flour
1 teaspoon baking soda
1 Tablespoon cornstarch
1/2 teaspoon salt
1/2 cup unsalted, room temperature, butter
2 medium ripe bananas, peeled and mashed
1 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup chocolate chips
1 cup peanut butter chips
DIRECTIONS
Whisk together the flour, baking soda, cornstarch, and salt in a medium bowl and set aside.
Cream the butter, banana, and sugars together until well combined. Add the vanilla extract and mix until combined. Stir in the flour mixture, just until combined. Stir in the chocolate and peanut butter chips. Cover and refrigerate the dough for at least 30 minutes.
Preheat your oven to 375 degrees, spray two baking sheets with baking non-stick spray. Using a scoop or a spoon drop cookie dough (about 2 Tablespoons) onto the baking sheets and bake for 10-12 minutes, just when they start to turn a light golden brown on the top. Cool cookies on a baking rack and store in an airtight container.
Enjoy!
this recipe was found at www.momontimeout.com
It is blueberry season and I am here to give you the most simple cobbler/crumble recipe, not only simple but delicious! I made this using a gluten free cake mix so that Robby could have it but you can use the regular cake mix. Either way is fruity, sweet and scrumptious. I used fresh picked blueberries from one of our local farms, but frozen works just fine too! This cooks for 3-4 hours in your slow cooker and I knew when it was ready as the aroma in my house was amazing. Robby and I dug right in. I highly recommend adding a scoop of vanilla ice cream!
INGREDIENTS
4 cups fresh or frozen blueberries
1 cup of sugar
1 Tablespoon cornstarch
2 teaspoons vanilla extract
1 package French vanilla cake mix or a gluten-free cake mix
1/2 cup of melted butter
1/2 cup chopped pecans
Vanilla ice cream-optional
DIRECTIONS
In a greased 5 quart slow cooker, add the blueberries, sugar, and cornstarch. Stir in vanilla.
In a large bowl combine the cake mix and the melted butter. Add the cake mixture to the slow cooker covering the berries evenly. Top with pecans. Cover slow cooker with a double layer of white paper towels, place the lid on top of the paper towels and cook covered for 3-4 hours or until topping is set. Serve with ice cream if desired.
Enjoy!
This is one of the simplest cookie recipes I have seen or made. With Robby being gluten-free and can only have small amounts of dairy this quick easy recipe was perfect for me to make for him. But even though I made these with Robby in mind, both Jim and I enjoyed them as well. With just three ingredients it’s easy to make any time!
INGREDIENTS
1 large egg, beaten
1 cup of granulated sugar
1 cup of creamy peanut butter
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl, mix all of the ingredients until well combined. Roll into balls, about 1 Tablespoon each.
Place on an ungreased baking sheet and flatten with a fork.
Bake for 18 minutes, remove to a wire rack to cool.
Enjoy!
I found this recipe on Food Network and have made it multiple times as it has quickly become a family favorite. I made them in the air fryer but will give the directions for oven roasted as well. This is a great gluten-free side dish for all of your gluten-free friends or in my case, our son Robby. Robby has been known to take seconds and even thirds of this dish so I always make plenty!
INGREDIENTS
2 pounds potatoes, diced- I used the small gold potatoes
1 cup of mayonnaise
1/4 cup white vinegar
1 Tablespoon paprika
2 teaspoons sugar
Salt
Pepper
Olive oil
for garnish-optional
FOR THE OVEN METHOD YOU WILL NEED
2 Tablespoons unsalted Butter
(Second picture are the potatoes before sauce went on)
DIRECTIONS
Place the diced potatoes in a bowl and drizzle with enough olive oil to coat them. Transfer them to the air fryer and fry at 400 degrees for 18 minutes stirring half way through. Keep in mind air fryers vary in size and temp. While the potatoes are frying you can make the sauce by combining the mayonnaise, white vinegar, paprika, and sugar in a small bowl and mix well. When the potatoes are done transfer them to a serving dish, season with salt and pepper and stir. Add the sauce and stir again until well combined. Add chives if desired. Serve immediately.
BAKED VERSION
Preheat the oven to 450 degrees. Bring a large pot of heavily salted water to a boil, add the potatoes until slightly tender 4-6 minutes depending on the size of potatoes. Drain and pat dry.
Scatter the potatoes on a baking sheet, season with salt and pepper, drizzle with melted butter and toss to coat using tongs. Roast until dark brown and crispy 30 -45 minutes stirring half way through.
Make the dressing as directed as above and add to the potatoes when they are done roasting in the oven and transfer to a serving bowl.
Enjoy!
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