Know any unproccessed food/healthy recipes for a two year old?

My son is extremely sensitive to checmically altered processed food.. very sensitive! If he eats anything of that sort he gets welt marks on his face and has an allergic reaction. He is not all that picky but is used to eating certain foods. I have to change his diet or else he gets a daily dose of benedryl as I am finding he is allergic to different foods each day.





Any recipes no matter how trivial would be extremely helpful.. I have looked online but I am having trouble finding some that are toddler friendly.





Thanks in advance!!Know any unproccessed food/healthy recipes for a two year old?
My grandkids love Taco Salad. And, they love to have ';breakfast'; for dinner ... vegetarian lasagna (the 18-mos-old likes that better than meat) ... homemade chili ... homemade mac %26amp; cheese (real cheese) ... grilled chicken and salmon ... fresh raw veggies (they especially like broccoli) to dip into Ranch dressing (make your own with sour cream) ... quiche. Just cook the ';old-fashioned'; way - from scratch!Know any unproccessed food/healthy recipes for a two year old?
The best way to make sure you little one gets un processed food is to cook yourself. If you made batches and separate them into daily portions then freeze them you'll find all this goodness will help his allergies,.


My 13 month old loves things like, steamed mashed veggies - broccoli, cauliflower, zucchini, carrots, pumpkin, potatoes, etc. A large steamed portion lasts him for 4-5 days. Grilled chunks of lamb, beef and chicken do wonders for his teething as he loves chewing things, mashed banana, rock melon any fresh fruit. Its cheaper than the bought stuff and you know your little one is getting real food with out all those fillers.


Also buy 'Healthy cooking for you kids' by Sarah Banbery.
Mashed sweet potatoes with a little butter, brown sugar and cinnamon. They're sweet enough that most kids like them.





You might also consider taking your son to an allergist to see exactly what he is allergic to.
You can try any soup, with vegetables and rice, or vegetables and noodles, with helthy vegetables, blend it, and freeze it in small containers.





COUNTRY CHICKEN AND VEGETABLE SOUP





1 whole chicken or about 3 lb. chicken parts


12 c. water


2 carrots, ends removed


2 med. onions, peeled and quartered


2 ribs celery


2 cups cubed fresh vegetables such as zuccine, squach, corn, etc.


Several sprigs parsley


2 tsp. salt








SOUP:





1/2 c. barley


1 c. sliced squach


1 c. sliced carrots


1 c. chopped zuccini


1 med. onion, chopped


2 c. frozen mixed vegetables including with corn and green beans and limas -- better fresh vegetables


1 (1 lb.) tomatoes


2 tbsp. chopped parsley


1 tsp. poultry seasoning


Salt to taste





Place chicken, water, whole carrots, parsley sprigs, 2 teaspoons salt into large stockpot. Bring to a boil, skimming off foam as it accumulates. Reduce heat, cover and cook until chicken begins to fall form the bones, about 2 hours.


Remove chicken. Stir broth, pressing again solids to extract juice. Discard vegetables, return broth to pot. When chicken is cool enough to handle, remove skin and bones. Chop meat into bite size pieces.





If possible, make soup to this point a day ahead. Cover and refrigerate broth and chicken separately. Fat will congeal on top of the broth when chilled and can be removed before proceeding with the soup. If not making ahead, skim fat from top of broth.





Heat broth to boiling and stir in barley. Simmer, covered, for 30 minutes. Add remaining ingredients and simmer 30-45 minutes or until vegetables are tender. Stir in chicken and season with additional salt and pepper, if needed. Makes 8 servings.





**** Try chicken noodles soup, vegetable soup, rice and chicken soup.


minestrone made from scrach.








enjoy,





mar