A Kirkman® Dad Shares: His “Go-To” Recipes

My boys are 16 and 17 years old and have distinctive teenager tastes; however, they still love these recipes.  They have multiple food sensitivities so these recipes are great because they are free of dairy, gluten, soy, fish, eggs, refined sugar and nuts! (The top 7 allergens)

YUMMY PASTA BOWL

• 1 box gluten free pasta
• ¼ -cup dairy/soy free butter
• ¼ -cup rice milk
• 1 tbsp. rice flour or cornstarch
• ½ -cup Pecorino Romano cheese, grated
• ¼ -cup goat cheese (if kids can’t eat sheep or goat cheese, you can use 3/4 cup dairy-free cheese)
• ½ -cup frozen peas
• ½ -cup chopped ham, sausage, or hamburger (if not already cooked, cook in separate pan)

Directions:

Cook pasta and add peas with pasta for last two minutes while pasta is boiling 

Pour pasta and peas into colander to drain

In one saucepan, add butter, rice milk, goat cheese and Pecorino Romano cheese (burner should still be on) 

Let cook until cheese is 80% melted

Sprinkle in rice flour or cornstarch to thicken

Drop in pasta/peas and mix with cheese sauce.

Stir in sautéed meat

Can serve with apple slices and an allergy-free cookie

An all-time lunch favorite is the classic PB & J sandwich. Here is a recipe to stick to (almost) every kid’s favorite lunch while avoiding allergens. 

SUNFLOWER butter and Jelly Sandwich

• Gluten free bread (crust optional)
• Sunflower Seed butter
• Favorite sugar-free Jam or Honey

Directions:

Take 1-2 pieces of gluten free bread

Spread desired amount of sunflower seed butter and sugar-free jam or honey

Can also add:

Corn chips

2 small oranges

Carrots and hummus

Allergen free cookie

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