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Kid's Birthday Party Dishes

missy'smom

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missy'smom Collaborator
missy'smom
Posted

We have a plan for the cake and snacky stuff is easy to buy-popcorn, chips etc. Fruit, no problem but need ideas for main dishes/sides. Taquitos can be purchased, I suppose I could make chicken fingers easily enough and waffle fries. Any other ideas?

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celiac-mommy Collaborator
celiac-mommy
Posted

what's the age group?

missy'smom Collaborator
missy'smom
Posted
  • Author

Good question! 8-11 year old boys. Don't know yet if we'll have/invite some parents or not.

Darn210 Enthusiast
Darn210
Posted

Well . . . my 9 year old son's favourite food right now is mini corn dogs. I've got a recipe if interested. I make a batch and freeze - so you could make them ahead of time.

. . . and I want to add that the homemade ones have been waaaaaaaaaaaaaay better than the store bought (not-necessarily gluten free even though it was labeled that way) Wellshire Farms ones and one other hideous brand that we tried that was so bad we've blocked it from our memories. :lol:

celiac-mommy Collaborator
celiac-mommy
Posted

I always ask my kids what they want and make that--dd is usually homemade mac&cheese or lasagna

You could do:

a spaghetti feed

or pasta bar-make a bunch of noodles and 2-4 easy sauces

lasagna/garlic bread/salad

burgers (or sliders on rolls-would be easy and fun) and fries

baked potato bar

taco bar

pulled pork done in crockpot w/ gluten-free buns

big pot of hearty soup/chili and cornbread

pizza party-make individual sized crusts ahead of time, let them top their own

paella

hope this gives you a few ideas!

climbmtwhitney Apprentice
climbmtwhitney
Posted

Hi.

My 10 year old daughter just had her friends over. We served personal pizzas. We used Kinnikinnick pre-made crusts & Contadina pizza sauce. My dd had Columbus pepperoni & mushroom on hers and loved it--no cheese. My son likes his with Vegan Gourmet soy mozzarella cheese. And her friends used regular mozzarella cheese & pepperoni. And, I made mine all veggie--no cheese. So, everyone was happy. The kids gobbled it all up. You can't tell it's a Gluten-free Casein-free crust.

Good luck!

Cheers!

Jill

ang1e0251 Contributor
ang1e0251
Posted

I make the pizzas with corn tortillas as a base. Toast them until they're firm in a toaster first or they will be too soft.

My mom makes "Thingees". She takes an extra long toothpick, coctail style, and threads a chunk of pineapple, piece of meat, cheese and an olive. Use your favorite kinds, we've tried them all; summer sausage, chicken, turkey, colby, cheddar, pepper jack, black or green olives. They are all good and surprisingly filling. Present a plate of these at my house and they just disappear!!

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purple Community Regular
purple
Posted

I agree with the "Thingees", we called them barbells. Just load up a meat and cheese and fruit tray and set out the tooth picks. Smokies if they are gluten-free, I haven't checked, with cheese chunks and pineapple...yum!

A crockpot of beanie wienies or shredded BBQ chicken for gluten-free buns.

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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