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RECIPES for HEALTHY EATING

From Solving the Puzzle of Your ADD/ADHD Child: Natural Solutions for Hard-to-Raise Children

by Laura J. Stevens

2 pounds coarsely ground lean pork, beef, or turkey

2 teaspoons poultry seasoning

1 tablespoon canola oil

½ teaspoon black pepper

2/3 cup water

1½ teaspoons salt

Combine all ingredients in a large mixing bowl. Mix thoroughly. Shape into 12 patties. Fry in a non-stick skillet until thoroughly cooked and slightly browned, or package for freezing and use patties as needed.

2 100% whole wheat English muffins

4 Breakfast Sausage patties, cooked

4 eggs, poached

½ cup cheddar cheese, shredded

Sprint English muffins in half. Place a breakfast Sausage patty on each half. Add an egg on top of the sausage. Top with cheese and place under broiler until cheese melts.

1 cup plain low-fat yogurt

2 teaspoons freshly grated lemon peel or dried lemon peel

2 tablespoons lemon juice

2 tablespoons xylitol, monk fruit or stevia

Combine all ingredients and mix well. Thin the dip with a little milk for a fruit salad dressing. Refrigerate for 24 hours.

6 ounces raspberries

6 ounces blackberries

6 ounces blueberries

6 ounces sweet dark red cherries, pitted

1-3 teaspoons xylitol or stevia

Wash fruit. Mix together. Sprinkle with sweetener. Keep refrigerated. Serve with a spoonful of Fruit Salad Dressing.

1 3½ to 4 pound spaghetti squash

Parmesan Cheese

2 cups spaghetti sauce

Cut squash in half lengthwise and scoop out seeds. Place haves face-down in a shallow dish. Add about 1 inch water. Bake in oven at 350°F for 45 minutes to 1 hour or until soft when pricked with a fork. Remove from oven and drain thoroughly. Scoop squash from shell by running the tines of a fork lengthwise down the squash pulp so that it comes out in spaghetti-like strings. Top with spaghetti sauce.

¾ cup white whole wheat flour

¼ cup carob powder

¼ cup canola oil

¼ cup butter or allowed margarine

¾ cup xylitol

2 eggs

1 teaspoon pure vanilla extract

½ cup chopped walnuts

Spray 8×8-inch pan with cooking oil. Mix together dry ingredients including the walnuts. In a separate bowl, mix together shortening, oil, eggs, and vanilla. Add dry ingredients to wet and stir until just mixed. Pour into pan and smooth top. Bake at 350°F for about 20 minutes. Cool on wire rack.

1 pint half-and-half cream

2 tablespoons grated orange rind

1½ cups frozen strawberries

¾ cup frozen orange concentrate, thawed

Combine all ingredients in a food processor. Process until smooth. Serve immediately.

1 1/3 cup white whole wheat flour or whole-wheat pastry flour

¼ teaspoon salt

1/3 cup canola oil

2 tablespoons cold milk or ice water

Mix flour and salt together. Quickly mix liquid and oil together and pour on wheat mixture. Stir until well-mixed. Shape into smooth ball. Place on a sheet of waxed paper and flatten a little. Cover with another sheet of waxed paper and roll out with a rolling pin to the desired size and thickness. Peel off one paper and fit crust into pan. Carefully peel off other paper and press the dough around the edges. If baking only the crust, prick in several spots with a fork. Bake for 10-12 minutes at 450°F or until lightly browned.

2 Pie crusts*

6 cups peeled, cored, and sliced sweet apples or pears

2 tablespoons cornstarch

1 teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons butter or allowed margarine

Arrange first pie crust in pie pan. Combine apples or pears with spices and cornstarch in bowl and toss lightly until thoroughly mixed. Place on bottom crust. Dot with butter or margarine. Cover with second crust, seal, cut slits to let steam escape. Bake for 35 to 40 minutes at 350°F until lightly browned with juices bubbling. Cool before serving.

½ cup white whole wheat flour

1¼ cups unbleached white flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

2 teaspoons grated or dried lemon peel

¼ cup butter or allowed margarine, softened

¾ cup xylitol

2 tablespoons pure lemon juice

1/3 cup milk or almond milk

1 egg

Mix together all the dry ingredients. In another bowl, cream together shortening, egg, and xylitol. Beat in milk and lemon juice. Stir in lemon peel. Combine dry and wet ingredients and mix well. Cover a baking sheet with parchment paper. Drop batter by spoonful onto the paper. Bake at 375°F for 12 to 15 minutes.

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