Although we have to heavily rely on the specialised low protein food to give Keir a well balanced diet, he can also enjoy some of the everyday foods freely. What I mean by everyday food is that the food you can purchase from supermarkets unlike low protein products which have to ordered through a prescription.
When we are out and about, visiting families and friends or eating out we pack his supplement and protein (usually a petite filous) but let him enjoy the freshly prepared cooked food wherever we are eating. We feel this is really important so that he doesn’t feel excluded and enjoy the food with us. For example, if we are eating out, we’ll ring the restaurant ahead and discuss their menu and make suggestions to tailor to Keir’s diet. A simple meal might be vegetable sticks for starters, ratatouille and boilled rice for main followed by sorbet or fruit salad. We find ringing ahead is essential, it is suprising how many times we found that the restuarants had run out of fresh fruit and vegetables such as cucumber and carrots. We find best to reserve the fresh food.
I have made a list of meal ideas can be prepared using everyday food and does not require any specialised low protein flour, rice, pasta etc. We use this list also when we are away on holiday (self catering generally) to keep things simple.
Here some suggestions:
Oil, fat and sugar are free so you can cook food with these freely.
- Simple Ratatouille
- made using courgette, aubergine, peppers, onions, garlic, tomatoes and herbs. You can use a recipe such as this one here . Alternatively try roasted ratatouille recipe.
- Imam Bayildi
- Simple but tasty baked aubergine dish. Here is a nice recipe. If you follow this recipe, rice must be weighed before serving.
- Sweet Potato
- (homemade chips, wedges, roasted in cubes with dried rosemary). Be careful of the shop bought ones or at restaurants, they are usually dusted with semolina with contains protein.
- Tomato Soup
- made using tomatoes, carrots, onion, garlic, herbs and stock cube (I use Knorr Vegetable stock cubes). Some stock cubes are too high in protein so I usually check with the restaurant which stock has been used.
- tomatoes, cucumber, red onion, small amount of olives, chives, spring onion, avacado, carrots
- Stir Fried Vegetables
- made using mixed peppers, courgettes, french beans, onions, garlic, mushrooms, sweet and chilli sauce
- Roast Vegetables
- Parnisps, Carrots, Butternut Squash, Peppers can be flavoured by using herbs or curry powder
- French Bean Stew
- made using French Beans, cubed sweet potato, tomatoes, onion, garlic, mixed herbs, tomato puree
- Sweet Potato or Pumpkin Curry
- made using sweet potato or pumpkin, onions, garlic, curry powder, tomatoes, french beans and Knorr Vegetable stock cube
- Vegetable Sticks
- Cucumber, peppers, carrots, celery ( optional; can serve with mayo mixed in with little mint sauce as a dip)
- Steamed French Beans or Carrots
- Vegetable Kebaps (Good idea for BBQ)
- Courgette, peppers, cherry tomatoes, mushrooms, baby sweetcorn, red onion
Other foods that can be prepared but should be weighed before serving.
- Roasted Potatoes
- Potato Chips
- Steamed or Boilled Rice
- Tinned or frozen sweetcorn
- Steamed Broccoli, Caluliflower
- Peas (Keir’s favourite)
- Corn on the cob (Good on BBQ)
If you are interested any of these recipes, please let me know. I will be happy to post my recipe here.
Waffles for breakfast! I announce. Keir says ‘what?’ ‘Waffles, you will like them.’ ‘Huh?’ he responds totaly puzzled.
We picked up a sample pack of Taranis Low Protein Waffle mix at the NSPKU Conference and ever since have been searching for waffle plates to fit into our existing grill. Finally Keir’s dad managed to order them from US. After a long wait, they have arrived just in time for the bank holiday weekend. It was worth the wait.
Making the waffle mix was a simple process, we used an electric mixer which made it much easier to mix the thick batter. (we might have got ourselves a little muddled up and didn’t add enough milk, ooops! )As well as the mix you will need few basic ingredients from your kitchen for the recipe. The full instructions are written on the box for making the waffle mix although it is very tiny I found it hard to read. Keir’s sister was very helpful and read it to me. Once the mixture was made it needed to rest in the fridge for an hour. We used that time to get some fresh strawberries. We might have added less milk by mistake however the waffles turned out great. The waffles did not have a strong sweet taste so we served it with a dusting of icing sugar and fresh strawberries. Keir loved them and has been asking for more. The real shame is we only had one pack so we will need to order it through pharmacy and wait for it to arrive. Keir asked why we couldn’t just get some more. For the first time, we had to explain to him how we couldn’t just get it from the supermarket and we need it order it through the prescription and wait for it to arrive at Boots. He said ‘ooh’. I gave him a big cuddle and wanted to say ‘sorry’ but I know I shouldn’t.
‘Borek’s are something I grew up eating and it has a special place in our kitchen. Keir’s sister adores them. Borek is a filo pastry bite which typically is filled with spinach and feta cheese, but my mum also used to make a simple potato filling too. You might have heard of spinach version with the Greek name ‘Spanokopita’. I have been thinking for a while how to create a low exchange version so that Keir can join the family eating ‘borek’s. I have finally figured it out.
I am sharing the recipe below. Please note that each triangle works out at 1.5 exchanges. One exchange from the filo pastry and half an exchange from the potato filling. Please check packaging if using a different brand.
Here’s how I made the borek:
Each triangle is 1.5 exchanges (according to current UK guidelines)
2 single sheets of Jus-Roll filo pastry
320g (boiled weight) new potatoes, boiled and chopped into small cubes
1 teaspooon of tomato puree
1 small onion, chopped
salt and pepper
Preheat the oven temp to 180C
- Fry onion until soft in a non stick pan in small amount of oil and mix in tomato puree and fry for few seconds. Add in the potatoes and fry it for couple of minutes. Turn off the heat.
- Put the filling into a bowl and crush it the back of the fork. Double check the weight on scale. Mine weighed the same amount 320g. Divide the mixture into 8 equal portions. Each portion will be half an exchange.
- Cut each filo pastry into half in the middle then cut into half again lengthwise so you should get 4 rectangular pieces from each sheet. Total of 8 sheets.
- Fill each pastry sheet with one portion of potato filling and fold into triangle shapes. Seal edges with brushing it with water. (There is a special technique to folding the filo triangles. If you are not familiar with it, here’s a video from Jus-Roll)
- Brush the tops of each triangle with little oil and bake on a lined baking tray. Bake it for 15-20 min until golden and crisp.
It’s Friday and Keir was asking for Pizza for dinner. I was feeling a bit adventurous and thought I would try to make a really cheesy pizza for my little man. Keir was pretty excited to help. I mixed little bit of mayonnaise into grated low protein cheese (violife) and chopped spring onion as. The Cheese melted beautifully and tasted extremely good. Keir even did his happy dance when showing off the pizza to his Dad.
We made a chocolate cake for Keir’s birthday this weekend. Everyone enjoyed the cake at the party and couldn’t tell the difference from a ordinary chocolate cake. I picked a recipe from one of Nutricia’s cookery workshops that we attended. It contains exchanges, please double check the exchange value of your ingredients when baking. My cake had 6 exchanges in total (which comes from the cocoa powder) but I divided the cake into 12 equals pieces so each slice contained 1/2 exchange.
Devil's Food Cake
Please note that this cake contains exchanges. It serves 12 and 1 Serving= 0.5g protein
Credit: Chef Derek Clarke from Nutricia
– 125g butter softened
– 125g caster sugar
– 2 tsp Loprofin Egg Replacer
– 200ml Sno-Pro Milk Replacer
– 250g Loprofin Mix
– 25g cocoa powder* ( I used Green & Black’s organics which works out as 6 exchanges)
– 2 tsp baking powder
-1 tsp bicarbonate of soda
-1 tsp vanilla extract
-1 tsp instant espresso powder (I left this out)
– 1 carrot, grated
– 1 small apple, grated
– 1/2 mashed avocado (avocado is now classified as Free)
– 1/2 mashed banana
- Preheat the oven to 170 C
- In a jug, mix the cocoa powder, espresso powder, mashed banana, avocado ad Sno-Pro Milk Replacer. Set to one side.
- In a bowl, whisk together the butter, sugar and vanilla extract until light, fluffy and pale in colour.
- Add in the Loprofin Mix, Loprofin Egg Replacer, baking powder, baking powder, bicarbonate of soda to the butter and sugar mix.
- Gradually add the liquid mix that was set aside and gently combine.
- Finally, add the grated carrot and apple and stir until you have a batter.
- Bake in a 10 inch cake tin, or divide the batter into 12 muffins tins
- Bake for 35-40 minutes until the cake springs back from the sides of the tin. Check the cake after 25 minutes as cooking time will depend on your oven.
*Check the protein content in the food label
I’ve been wanting to make a cover for Keir’s electronic scale for a while. Like all PKU mums, I carry a electronic scale in my handbag all the time for weighing out Keir’s food on the go. I felt it needed a cover to protect it from dirt getting into tiny grooves around the buttons any damage. I had never sewn anything like it before but after watching couple of sewing videos online, I was ready to measure, cut and sew. I’ve used what I already had around the house; some cotton fabric, fleece and ribbon. I am very pleased with it and I would recommend anyone having a go at making one.
We made steamed Chinese dumplings for the bonfire night. I made up low protein ones for Keir as he was getting very excited about ours being cooked in the bamboo steamer. How could we leave him out of the fun! So I improvised the recipe and made it PKU friendly. We served sweet and chilli sauce as a dip. It was exchange free so he could help himself as many of these as he wanted.
Here’s how I made them:
To make the dumplings I mixed together 250ml of Fate All Purpose Mix, 200 ml SnoPro and a pinch of salt.
I made the filling by mixing mashed cooked sweet potatoes, chopped fresh coriander, sauteed mushrooms and shallots, pinch of Chinese five spice, salt and pepper. I made flat discs from the pastry and put the filling in the middle and closed them up by gathering the edges in the middle. The dumplings then cooked in the bamboo steamer over a wok with a little boiling water at the bottom not touching the steamer. We served them with sweet and chilli sauce dip.
I am really pleased how they turned out. Keir really enjoyed picking them up with his fingers and dipping them in the sauce. It was lovely to see him enjoying his food and having fun with it. It just shows that PKU Food does not need to be boring.