This time I’m going definitely a foodie. Maybe because it’s a ‘back-to-school’ time and it’s also a ‘back-to-school’ for me! Parenting and studying is already a tough nut to crack. And that two (only and already) are a lot on the long list of an ordinary, 2019’s parent. Responsibilities, duties and loads of activities to do daily..like laundry, grocery shopping, cooking… Trying to make things work, keeping all in a healthy balance, one of the most important thing ( at least for us as a family ) is food.

I know…so trivial…

In the matter of fact, it’s quite basic, but if you think deeply enough about it, the right nutrition is the base and the principal ingredient in a healthy and well-balanced life. A proper diet that includes all vital elements is even more significant for those that suffer from various intolerances and allergies. For those who are diagnosed with any gastrointestinal disease. For those who struggle eating certain products because of its density, colour or texture.

Kids on the spectrum often are picky eaters, do not like any veggies and their preferred food are bread, pizza, pasta, corn waffles…etc. Noting exciting and noting really colorful. So yes, if you ask yourself why your kids do not like broccoli or red pepper…well…it is a sensory issue, not only a matter of taste or a whim. Also texture, density, and color could be a sensory overload trigger.

Busy days, not much time for food shopping and cooking…I know all of this. Avoiding fast- and can-foods you better prepare something for a few days and I will guarantee that this will already relieve the stress.

Think about a dish you can store for at least 3 days. Something ready to be warmed fast up or cooked in a few minutes skipping a preparation process. Lasagne? Quiche? Soup?

What we tested in order to extend a diet of our fast-growing school kid was to use as a ‘base’ kind of dish he already likes and start to change it a bit.

I will explain to you an example of our first and absolute winner-MEATBALLS. Meatballs that ultimately became FISHBALLS.

Adding some new ingredient – mix some grated carrot together with meat.

Adjusting it with different seasoning – try to put some extra spices like red sweet pepper or thyme (do not use spicy condiment!).

Changing a way of preparing the meal – instead of frying, bake in the oven.

At the beginning use small doses of all the ‘news’.

When it’s fully accepted, this is the right time to change the ‘base’ ingredient. MEAT.

Swap the meat with fish for example! A good choice is salmon filet. It’s rich in good fats, full of important vitamins, and it tastes really good.

You can use slightly steamed broccoli, carrot and a piece of salmon filet, gently mash with a fork and mix them with an egg, some spices, a small dose of fresh crushed garlic and a bit gluten-free bread crumbs to fix the density of the mixture. If you prefer to skip eggs, add a teaspoon of starch to avoid they fall apart during the cooking process.

Form the balls, place on baking paper if you will prepare them in the oven. Time 30min, 180C.

If you go for frying them, form the balls and crumb them extra before placing them in the pan. Fry until golden, checking if cooked with a wooden stick.

And again, experiment. Try with other veggies like zucchini and cauliflower, Brussels sprouts or chickpeas. Anything that you can blend inside your ‘ex-meatballs’ mixture.