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Ground Turkey Larb – Fast and Easy Kid Friendly

Ground Turkey Larb – Fast and Easy Kid Friendly

Larb (aka Laab) is a Thai dish that can be modified nicely for young eaters: It’s not too spicy (unless you up the heat), it can be fast and easy to make, and it has a good profile for protein and minerals, thanks to turkey or pork and a line up of fresh herbs. The generous garlic is a good gut health helper, with antimicrobial action and ability to bust up biofilm. Traditionally, larb is a spicy ground pork dish crafted into an aromatic salad and served with toasted rice and sticky rice. If you get a chance, enjoy it at an authentic Thai restaurant soon.

For your home table, make this fast version inspired by the real thing. Even babies learning pincer grasp feeding can enjoy it, provided they are sitting well, and have skills settling in for chewing, swallowing, along with some baby teeth. Older kids can enjoy this with brown rice, sticky rice, congee, or in lettuce wraps. It’s shown here with congee and a side of roasted zucchini.

Ground Turkey Larb - Fast and Easy Kid Friendly
Print Recipe
A simple fast savory dish that can be enjoyed across ages. Use organic ingredients for best flavor and health.
Servings Prep Time
4 adult size servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 adult size servings 15 minutes
Cook Time
10 minutes
Ground Turkey Larb - Fast and Easy Kid Friendly
Print Recipe
A simple fast savory dish that can be enjoyed across ages. Use organic ingredients for best flavor and health.
Servings Prep Time
4 adult size servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 adult size servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: adult size servings
Instructions
  1. Heat oil in a 12″ skillet over medium heat. Add garlic and cook on medium heat, stirring, until fragrant, about 2 minutes; do not burn. Add turkey, smoked paprika, chili flakes( if hotter spice is desired, omit if not), salt, and pepper. Stir and cook until turkey is browned, about 2 minutes.
  2. Stir in tamari, and chicken broth, simmer for a minute. Then add scallions, mint, and cilantro. Cook until turkey is done, about 5 minutes.
  3. Add lime juice and stir evenly throughout the skillet.
  4. Serve with hearty lettuce leaves like butter lettuce or romaine for lettuce wraps, or over sticky rice, congee, or any side your kids like.
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What Is Congee and Why Should Your Kids Eat It?

What Is Congee and Why Should Your Kids Eat It?

What is congee, and why do I recommend it to my clients? Congee is a great way to ease a delicate gut and evolving biome toward diversity and improved digestion. Long revered as a salve for digestion in Traditional Chinese Medicine (earliest reference dates back to about 1000 BC), congee is a low cost, versatile, delicious food that’s easy to add your weekly recipe staples. I am a huge fan and here is why:

  • Congee starts with rice – the main ingredient – and is cooked with much more liquid than usual (such as bone broth or chicken stock). It is also simmered much longer, until the texture is like porridge. This makes it very easy to digest.
  • When the body isn’t preoccupied with digesting complex meals, it can better absorb nutrients.
  • This can be incredibly healing for children who are coping with reflux, loose stool, gas, and leaky gut – even kids who are moving off of elimination diets due to FPIES, a condition which often strictly avoids rice. Congee however is more digestible, and may work well.
  • Since the rice grains absorb a high volume of collagen-rich liquid during the cooking process, the porridge is hydrating and nourishing to the lining of the GI tract.    
  • Congee works as a savory dish or a sweet soother. Use it as a breakfast porridge: Just omit the garlic from the recipe. Stir in raisins, which you can soften as well by microwaving with water for 1 minute before adding to congee. 

Typical congee recipes use long grain rice and animal protein based broths in a slow cooked method, and need hours for the starches in the rice to break down and absorb the cooking liquid. I recently discovered an Instant Pot recipe which cuts the cooking time down considerably. Try it and share your comments below!

Instant Pot Congee
Print Recipe
You will need an Instant Pot for this version of congee. Bonus - that means it cooks in 20-30 minutes instead of 2-4 hours with traditional stove top simmering (which is also great, just slower). Use organic ingredients, and don't forget to rinse and drain the rice before cooking.
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Instant Pot Congee
Print Recipe
You will need an Instant Pot for this version of congee. Bonus - that means it cooks in 20-30 minutes instead of 2-4 hours with traditional stove top simmering (which is also great, just slower). Use organic ingredients, and don't forget to rinse and drain the rice before cooking.
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
For Savory Congee...
For Breakfast Congee...
Servings: servings
Instructions
  1. Rinse rice under cool water.
  2. Combine all ingredients in the Instant Pot, except honey or maple syrup. Add that to taste after cooking, if you are making a breakfast congee.
  3. Close and lock the lid. S
  4. Set the pressure cook / manual setting on high for 30 minutes.
  5. When ready to serve, add in any extras you like: For savory congee, try minced scallions, minced cilantro, or minced pork or chicken. For breakfast congee, try raisins (cooked with the congee or added after), berries, bananas, maple syrup, or honey.
Recipe Notes

For traditional stovetop cooking, place all ingredients with rinsed rice in a large pot on stove. Cover rice with broth and bring to boil. Reduce heat to steady simmer and add liquid throughout the next two hours, whenever the liquid cooks down to expose the rice. Stir to keep from sticking to bottom of pot.

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Tigernut Blueberry Peach Bread

Tigernut Blueberry Peach Bread

Tigernut flour is something I had heard of often, but never used, until I needed an option without almond flour, gluten, any grain flours, or nut flours. I also had to omit eggs in this case, which are substituted here with “chia eggs” – and it worked! This is a dense, moist bread, almost crumb cake like. If your kids are missing muffins on an elimination diet, give this a try in small muffin tins. I’ve baked it here as a sweet bread.

This tigernut flour recipe is easy on the gut – it’s compatible with auto-immune Paleo (AIP) and modified Specific Carbohydrate Diets (SCD, some of users of which can comfortably enjoy this flour).It’s low FODMAPS too – which means it may work for toddlers emerging from FPIES restricted diets. Of course, always check with your care team before going forward.

Tigernut flour is not from nuts at all, but from a starchy root vegetable which is roasted then ground into a fine powder. Tigernuts were a food source for humans thousands of years ago! The flour yields a nutty earthy taste and texture. It’s a great source of gut-helping prebiotic fiber as well as minerals like iron, zinc, potassium, and magnesium – plus some protein too.

This flour can be a little hard to find, but it can be had on line. In my region in Boulder, Colorado, I found it at my favorite Natural Grocers. It’s also always available on amazon and Organic Gemini Tiger Nut Flour is the brand I have tested in this recipe.

Tigernut Blueberry Peach Breakfast Bread
Print Recipe
A moist, sweet, dense treat for breakfast or snacking. Bake in a bread pan or in small paper lined muffin tins.
Servings Prep Time
6 slices or muffins 20 minutes
Passive Time
30 minutes
Servings Prep Time
6 slices or muffins 20 minutes
Passive Time
30 minutes
Tigernut Blueberry Peach Breakfast Bread
Print Recipe
A moist, sweet, dense treat for breakfast or snacking. Bake in a bread pan or in small paper lined muffin tins.
Servings Prep Time
6 slices or muffins 20 minutes
Passive Time
30 minutes
Servings Prep Time
6 slices or muffins 20 minutes
Passive Time
30 minutes
Ingredients
Servings: slices or muffins
Instructions
  1. Preheat oven to 350 degrees. Grease a bread loaf baking pan with coconut oil.
  2. Combine chia seed with water in a small bowl and set aside. Allow chia seeds to gel for at least five minutes while you prepare other ingredients.
  3. Combine the dry ingredients in a medium bowl.
  4. In another bowl, whisk together the melted coconut oil, vanilla, and honey. Then stir in the chopped peaches and softened blueberries, followed by the soaked chia seeds.
  5. Add the wet ingredients to the dry, and mix til evenly combined.
  6. Scoop batter into prepared baking pan and bake x 30 minutes for bread, and 20 minutes for muffins. Top and edges should be browned and toothpick will come out clean except for fruit.
Recipe Notes

For peaches, you can use canned as long as organic and thoroughly rinsed of all packing juices. You can use frozen thawed fruit as well if preferred.

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SCD Friendly Turkey Chili

SCD Friendly Turkey Chili

This SCD Turkey Chili comes together pretty fast, and is proof that eating SCD or Paleo doesn’t mean you never get to eat chili.

This works as a fast recipe if you allow a few cheats. I use store bought prepared goods for the navy beans, mild green enchilada sauce, and broth. These are normally a big fat no when strictly following SCD. If you need this to be SCD legal and have the time, it can still work – soak and prepare navy beans per SCD guidelines; make your own scratch SCD legal enchilada sauce.

Back to the short cut: I used Whole Foods 365 Organic Canned Navy Beans, which contain only navy beans and water – no gums, no seaweeds. I drain and rinse these thoroughly. Next I used Siete Family Foods Mild Green Enchilada sauce. It has no added sugars, only dates as a sweetener, and this is SCD legal. But it does have vinegar in it, as well as small amounts of flax and chia seeds. This may work for those advanced and stable on SCD, or on Paleo diets. Lastly, I use Pacific brand Organic Chicken Bone Broth if I don’t have my own homemade on hand. Store bought broths are famous for having added sugars, starches, mystery “flavorings” and other sketchy ingredients that can make trouble for people needing SCD foods, but this brand fills the bill.

SCD Friendly Turkey Chili
Print Recipe
Modest on the heat, this is a delicious soothing chili that will feel good in just about any tummy. Dial up spice if you like by adding diced jalapeños to the saute.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
25 minutes
SCD Friendly Turkey Chili
Print Recipe
Modest on the heat, this is a delicious soothing chili that will feel good in just about any tummy. Dial up spice if you like by adding diced jalapeños to the saute.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, heat olive oil to medium. Add minced garlic, peppers, celery, and scallions. Sauté until soft.
  2. Add coriander, paprika, and cumin. Stir to evenly distribute.
  3. Next add the ground turkey. Use a wood or metal spatula to chop it into smaller pieces as it cooks, so it doesn't clump together. Add salt. Cook until turkey is no longer pink.
  4. Add enchilada sauce, mix evenly into the pot and heat through. Then add navy beans, and broth. Continue cooking on a low bubbling simmer until chili is evenly cooked through.
  5. Just before serving, squeeze each lime section over the chili to let the juice drip in. Squish out all the juice you can from each piece, then drop the piece of lime into the chili. Stir to spread lime juice in the chili, and heat for a few more minutes to let the lime add flavor settle in.
  6. Serve and enjoy!
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SCD Apple Pancakes

SCD Apple Pancakes

Specific Carbohydrate Diet (SCD) leans hard on eggs. Eggs are great, but not everyone can eat them, let alone every day in quantity for breakfast. Here’s an option that minimizes the daily eggs-for-breakfast habit while giving some helpful SCD-legal carbohydrates too. Plus, who doesn’t love pancakes? Enjoy plain or drop in fruits as your child’s progression in the SCD stages allows. Or, top with soft cooked diced apples! If egg is an issue, double the applesauce and omit the egg entirely. Pancakes will be more dense but still work.

SCD Apple Pancakes
Print Recipe
These SCD legal pancakes are delicate, mildly sweet and savory all at the same time. Enjoy plain or drop in fruits as your child's progression in the SCD stages allows.
Servings Prep Time
10 3-4" pancakes 10 minutes
Cook Time
15 minutes
Servings Prep Time
10 3-4" pancakes 10 minutes
Cook Time
15 minutes
SCD Apple Pancakes
Print Recipe
These SCD legal pancakes are delicate, mildly sweet and savory all at the same time. Enjoy plain or drop in fruits as your child's progression in the SCD stages allows.
Servings Prep Time
10 3-4" pancakes 10 minutes
Cook Time
15 minutes
Servings Prep Time
10 3-4" pancakes 10 minutes
Cook Time
15 minutes
Ingredients
Servings: 3-4" pancakes
Instructions
  1. Mix the wet ingredients (first five ingredients - applesauce, honey, vanilla, coconut milk, and egg) evenly in a bowl.
  2. Mix dry ingredients evenly in a separate bowl (the flours, baking soda, salt, and cinnamon).
  3. Combine the wet and dry ingredients by adding the dry to the wet. Stir to mix evenly.
  4. Melt ghee or coconut oil in skillet and heat on medium heat. Drop generous spoonfuls of batter onto skillet once the fat is hot/melted. Skillet should be hot enough so batter quickly sets, but doesn't burn. After a few moments, slide a spatula under the pancakes to make sure they aren't sticking. If they are, add a bit more ghee or coconut oil and let it flow under and around pancakes.
  5. If you like, this is when to add fruit: Drop blueberries, raspberries, or thin banana slices into the pancake as it starts cooking.
  6. Cook til bubbles just appear in the pancakes. Flip the pancakes to cook other side. Cook for about a minute or two, then remove from skillet. If there is enough fat/oil in skillet, they will cook without sticking. Add more if need be, and lift edges of pancakes with skillet to allow fat/oil to flow under them so they won't stick.
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