[DianeByrd]

Hi everyone!

I'm looking for ideas of foods to feed my 19mo daughter who is "failing-to-thrive" (ftt) and the rest of the family who will have to eat along with her. We're already on a gluten-free diet because our older daughter was ftt. We just recently received results back from Enterolab indicating an intolerance to milk and soy, and we haven't yet introduced tree nuts or peanuts, so we're pretty limited.

So far, all I can think of is eggs, avocados, coconut and coconut oil, sunflower seed butter, tahini, cooking with oil (olive, canola, etc.), and adding a supplement called DuoCal. Any ideas of other foods, or suggestions of how to prepare these?

I only sometimes cook higher fat meats, such as brisket or 85% ground beef or salmon. Am I missing other high fat meats that won't break the bank?

We typically cook boneless skinless chicken because that's what everyone likes. If anyone has any suggestions of how to make dark meat as palatable that would be great.

Thanks!
Diane

[AndreaB]

My children love ground beef with taco seasoning. I do have a homemade recipe for taco seasoning as well as chili powder substitute that isn't spicy if you are interested.

Other than that I was going to suggest some of the things you already did.

[tarnalberry]

Roast the chicken, covered, of course, without overcooking it, and the dark meat will be delicious! Grilling chicken legs is fabulous too - the key is to just not overcook them. You can also use dark meat in soups and stews. Don't forget to consider getting ground pork and/or sausage as well, for higher fat options.

[DianeByrd]

AndreaB, on Dec 7 2006, 05:50 PM, said:

My children love ground beef with taco seasoning. I do have a homemade recipe for taco seasoning as well as chili powder substitute that isn't spicy if you are interested.

Other than that I was going to suggest some of the things you already did.

I'm always grateful for new recipes! I have a taco seasoning recipe that the family likes, but it may be too spicy for her. What is your chili powder substitute? What percent fat is the ground beef you use? I've always wondered if the fat cooks off anyway.

tarnalberry, on Dec 7 2006, 05:53 PM, said:

Roast the chicken, covered, of course, without overcooking it, and the dark meat will be delicious! Grilling chicken legs is fabulous too - the key is to just not overcook them. You can also use dark meat in soups and stews. Don't forget to consider getting ground pork and/or sausage as well, for higher fat options.

What does covering the chicken do? I've usually only roasted whole chickens uncovered and we all like the skin that way. Where and in what form do you find the ground pork and sausage? Is it frozen, fresh, all gluten-free?