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IMPORTANT! Although the following foods may be lower on the Joneja Food Allergen Scale, they have NOT been shown to have great success on TED diets completed by InfantReflux moms: sweet potatoes, carrots.  Other foods higher on the list that have also been troublesome for moms are: eggs, citrus, tomato, rice, wheat, oats, nuts, pea protein, peanut butter, grapes.

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Roasted Chicken and Broth

1 Empire Kosher Whole Chicken
4 spray free carrots
1 spray free onion
pink Himalayan salt

Preheat oven to 325 degrees. Place entire chicken, cut up onion & carrots into Dutch oven. Add enough water to cover chicken ¾ of the way. Sprinkle with pink Himalayan salt. Cover and bake in oven for 4-5 hours basting every hour until chicken is falling off the bone.

Take chicken and strain veggies out from broth. Strain broth using large mesh strainer. Pour broth into smaller containers and freeze once cooled.

Cut chicken into smaller portions and freeze.

You can then use the broth as a base for soups or mix with dried out bread chunks to make stuffing.

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Tomato Meat Sauce

Spray free tomatoes
Grass fed, water washed ground beef
Penzy’s Basil
Penzy’s Oregano
Pink Himalayan salt
C&H sugar

Wash tomatoes, place in boiling water for 3 minutes.
Remove from heat and rinse with cold water. Peel then cut into chunks. Remove seeds if possible.
Cook over low heat for approximately an hour.
Puree using food processor then strain to remove seeds.
Place back over low heat and add spices, taste and add more as needed. Continue to cook for approximately 2 hours, do not allow to boil. If you don’t have time to cook that long it’s ok; it just tastes better the longer you can let it simmer.
In the meantime, brown ground beef in a saute pan over medium heat. Add to sauce once fully cooked.

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Chicken Maple Sausage Patties

Empire Kosher Whole Chicken
1 TBSP TJ’s organic amber maple syrup
1 tsp Penzy’s rosemary

Grind chicken pieces using meat grinder attachment on kitchenaide.
Pre-heat Robert’s griddle to 350 degrees
Add maple syrup and rosemary and mix with hands.
Form into patties and cook on griddle flipping once.

*I do NOT use an entire chicken when I make this, only 1/4-1/2. If you use more chicken you will need to adjust spices accordingly.*

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Chicken Nuggets

1 Empire Kosher Whole Chicken
Bread crumbs from bread machine bread (I use the leftover “butt” of the bread)
Jovial olive oil

Pre-heat oven to 170degrees. Cut bread into chunks and dry out in oven for approximately 15 minutes.
Use food processor to grind into bread crumbs.
Cut chicken breast, tender, thigh and leg pieces off bone. Chunk into toddler size pieces.
Warm oil in saute pan on stove over medium heat.
Roll chicken pieces into bread crumbs and place in pan. Turn once and remove from pan once cooked.

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Gummies

1 1/2c fruit or vegetable juice
4 TBSP Great Lakes plain gelatin
2-4 TBSP C&H Sugar

Pour juice into a small saucepan. Sprinkle the gelatin over the top and let sit for a few minutes until it gets wrinkly and all of the white powder is absorbed.
Once absorbed, whisk to combine.
Place the saucepan over medium heat and let the liquid warm, but not boil. You are looking for the liquid to become smooth and not thick or grainy.
Whisk in the sugar and any additional ingredients.
Pour into loaf pan or fun molds and place in fridge for 2-3 hours.

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Brownies

2 c Daisy flour
½ c Wilderness Family cocoa powder
1 ½ tsp Karlin’s baking soda
1 tsp pink Himalayan salt
½ c Jovial olive oil
2 c C&H sugar
2 c zucchini shredded (1-2 small zucchini)
3-5 TBSP water from fridge door

Pre-heat oven to 350 degrees. Line baking pan with foil and brush with Jovial olive oil.
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
Using an electric mixer, mix together the oil and sugar until well combined.
Add the dry ingredients.
Fold in the zucchini. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini. Then if your mixture is still powdery, add up to 5 TBSP water (start with 1 & work up as needed). The batter should be thick, not powdery. Do not add too much water.
Spread in prepared pan.
Bake 25-30 minutes until brownies spring back when gently touched.

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Soft pretzel bites

1 c water from fridge door
1 TBSP C&H sugar
1 TBSP red star yeast packet
3 ½ c + 6 TBSP Daisy flour
1 tsp pink Himalayan salt
1 tsp Hains baking powder
¼ tsp Jovial olive oil
10 c water from fridge door
1 ½ TBSP Karlin’s baking soda
1/8 tsp pink Himalayan salt

In small bowl, add water, sugar & yeast. Stir then let sit for a few minutes until starts to bubble.
Meanwhile, in a mixer add flour, salt, & baking powder & mix until blended. Add oil & yeast mixture. Mix until ball of dough forms, then mix for 1 more minute to knead the dough.
Brush top lightly with oil. Cover with plastic wrap & let rise at room temperature for 1 hour.
Preheat oven to 425 degrees. Line baking sheet with parchment paper.
Bring 10c of water & baking soda to a rolling boil in a wide saucepan or roasting pan.
Once dough has risen, turn it onto a slightly oiled work surface & divide into 4-5 pieces. Roll each piece of dough into a rope. Slice each rope into 1 ½ in pieces.
Using a slotted spoon lower a handful of pretzel pieces into boiling water & boil for 30 sec flipping them around in the water with the slotted spoon. Remove the pieces, drain the best you can, & place on the baking sheet.
Brush the top of each pretzel with oil & sprinkle with salt.
Bake until dark golden brown 10-12 minutes.

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Strawberry Muffins

1 ½ c sliced strawberries
1/3 c TJ’s organic amber maple syrup
2 c + 4 TBSP Daisy flour
2 ½ tsp Hains baking powder
½ tsp pink Himalayan salt
2/3 c strawberry puree mixed with 1 1/3 c water from fridge door
¼ c Jovial olive oil

Preheat oven to 400 degrees. Line muffin tin with If You Care brand cupcake liners (find at whole foods).
Toss together strawberries and maple syrup. Lightly mash and set aside.
Whisk together flour, baking powder, and salt. In a separate bowl combine strawberry puree and water from fridge door.
Make a well in the center of the dry ingredients and pour in liquid mixture and berries/maple syrup mixture. Fold just until combined. Spoon into muffin pan.
Bake 18-20 minutes. Cool 5 minutes in pan then transfer to rack to cool completely.

*can use any combination of fruit, not just strawberries*

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Tortillas

2 c + 6 TBSP Daisy flour
½ tsp pink Himalayan salt
¾ c water from fridge door
3 TBSP Jovial olive oil

Combine flour and salt in large bowl. Stir in water and oil. Turn onto floured surface and knead 10-12 times, adding a little flour or water as needed to achieve a smooth dough.
Divide dough into 8 pieces. Roll each portion into a 7in circle.
Cook tortillas over medium heat in a large non-stick skillet coated with jovial olive oil. Cook each for 1 minute on each side or until lightly brown.

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Ketchup

1 c BioNature tomato paste
1 TBSP C&H sugar
1 TBSP Bragg’s apple cider vinegar
½ tsp pink Himalayan salt
¼ c water from fridge door

Combine all to make ketchup.

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Pedialyte
1 liter water from fridge door
6 TBSP C&H sugar
1 tsp pink Himalayan salt
2 oz Martinelli’s apple juice

Combine ingredients in warm water to allow for easier mixing.

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Pancakes

1 cup + 2 TBSP Daisy all purpose flour
2 TBSP C&H sugar
2 tsp Hain baking powder
1 tsp pink Himalayan salt
¼ cup Trader Joes unsweetened applesauce or 1 egg or egg substitute
1 cup water from fridge door or milk or milk substitute
2 TBSP Jovial olive oil

Preheat Robert griddle to 375 degrees. Grease with Jovial olive oil.
In large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in applesauce, water and oil. Mix until smooth.
Pour mix onto griddle and flip when ready.

*instead of applesauce you can use any fruit puree also as an egg substitute*

we use a separate griddle for my son to avoid cross contamination

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Maple Cookies

1 cup + 2 TBSP Daisy all purpose flour
½ cup TJ’s organic amber maple syrup

Pre-heat oven to 350 degrees. Mix ingredients together. Scoop out desired cookie size. Flatten a bit. Bake for 12-15 minutes depending on cookie size.

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Crackers

3 cups + 6 TBSP Daisy all purpose flour
4 tsp Hain baking powder
1 tsp pink Himalayan salt
1 ½ cups Martinelli’s apple juice
¼ cup Jovial olive oil

Pre-heat oven to 350 degrees. Mix all ingredients together in kitchenaide with dough hook. Roll dough out about ¼” thick using parchment paper on cookie sheet; flour as needed. Cut into squares using pizza cutter. Bake for approximately 15mins.

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