I often joke that a year ago we could have been considered the “Mc Talty” family for all the times we would frequent McDonald’s. My then two year old was so familiar with the place that he felt compelled to point it out whenever we passed one in our travels. We’ve made a complete turn around since then, thanks in large part to our oldest son’s diagnosis of a chronic tic disorder and our subsequent discovery that he is allergic to wheat and corn and highly sensitive to gluten– three foods we since eliminated and made all the difference for him in his recovery.

This recipe is unique. What makes it special? It is not so much about the ingredients as it is about the preparation. You see, this Little Chef Salad is literally a salad made by my little chef, age 3, a former chicken nugget man turned foodie, a fella not diagnosed, but gluten free through association, and loving it. (more…)

No matter how you eat, whether it’s a restricted diet or not, it’s easy to get in a rut. We broke out of our rut with a “Spring is Coming” Salad Nicoise. Salad Nicoise is a French salad that traditionally includes hard boiled eggs, tuna and green beans.

While I often include tuna — a high quality Italian one packed in oil — this time I didn’t happen to have any, so I left it out. (more…)

I promise you won’t have to fight your toddler to finish this salad. It is aptly named by my four-year-old who not only gave it a perfect ten, he happily finished his portion! Even my 16 month-old enjoyed it down to the last piece. Our Super Green Salad tastes great and is naturally gluten-free, corn-free, Feingold stage 2, and completely casein-free. (more…)

Every gluten-free cook knows that the price for alternative food is phenomenally high. We like to savor every bite, and so the thought of tossing out leftovers is a painful one. In the spirit of food reconstitution, here is a good recipe for that homemade roast chicken you served last night. It will only take you about 15 minutes to prepare, so get out your mini food processor and grab those left-overs. This dish is gluten and corn free, suitable for the Feingold dieter, and casein free. Just De-bone the chicken to your satisfaction, and then assemble the following foods: (more…)

Red beans are a great way to add a quick protein to any meal. This recipe is easy to assemble, and I promise you, just as tasty on the second day. So go ahead and make it the night before, then throw it in your lunch bag as you get ready for school or work. Even your kids will like this one. This is a gluten-free, corn-free, dairy-free, Feingold friendly dish. (more…)

The lazy days of summer are not complete without a little back-yard grilling. We dressed up our burger with all the fixings, just to show you that it can be done! It looks like a low-carb meal, but this Cheeseburger is doubling as a gluten and corn-free meal as well. (more…)

This is a slight twist on a familiar dish your family will certainly enjoy. It takes 30 minutes to prepare and serves approximately six adult-sized portions. The meat/rice portion can be made ahead of time, and if you have small children it is a fun dish for them to help decorate. (more…)

Gluten-Free Corn-Free Pasta Salad

Ingredients:

1 large cucumber peeled and diced.

1 12 oz. bag of Tinkyada’s Brown Rice Pasta Vegetable Spirals (multi-colored–made from carrot, tomato, and spinach powder), cooked until firm but tender, about 10 minutes. (more…)