Tuesday, August 17, 2010

Vitalstim update and a Great recipe

It has been 2 months since we stopped Vitalstim therapy, to catch up with the story check out my previous 2 posts here and here.
Annabelle is still eating well and has put on a pound in the last 2 months which is really good seeing that she pretty much stayed the same weight from Feb- June
If you are stuck for ideas for something to cook tonight, here is a great recipe for Turkey meat loaf! Because Annabelle has allergies to the following foods gluten(wheat, rye and barley) corn, dairy( milk and cheese) soy, tomatoes and eggs it is always a challenge to find recipes that taste good and accomadate all her allergies. This particular recipe was given to us by one of the vital stim therapists at CHOC, and has become one of our families favourites, try it! It might surprise you how good it is! We usually double up the recipe and freeze one to use later.

Turkey Meat Loaf

1 medium onion, quartered
2 carrots, each cut in 2 or 3 pieces
1 handful spinach, washed
1 1/2 pounds ground turkey ( if you are English that's minced turkey)
1 cup cooked quinoa ( pronounced keen-wah)
2 tablespoons dried thyme
2 tablespoons chopped fresh parsley
1/2 teaspoon ground sage
1/2 teaspoon sea salt
4 tablespoons organic ketchup (we leave this out but you can leave it in if you want)

1. Preheat oven to 375 degrees combine onion, carrots and celery in a food processor and pulse until roughly chopped (do not purée) transfer to a large bowl.
2. Place spinach in food processor and pulse until finely chopped. Add to onion mixture. Add remaining ingredients to bowl and mixed with fingers (here's where you can get your child/ren to help with the squishy part combining all the ingredients with their hands). Form into a large loaf and transfer to a 9x5-inch loaf pan. Brush with additional ketchup. Bake for about 1 hour, cool 5 minute before slicing. Serve with roasted sweet potato batons.

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