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mamabear

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Reply with quote  #1 

the high calorie thread rocks- do not get me wrong, but I wanted to start a thread that is for high calorie snacks- not meals. I feel like I am stuck in a rut of muffins, nuts, yogurt, and would like some fresh new ideas..........


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breathingmomUSA

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Reply with quote  #2 
Avocados.  My kids eat them plain; they also love guacamole with chips.  Mash up a ripe avocado or two, lemon juice, lots of EVOO and if desired, a bit of minced garlic.
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Lizbear

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Reply with quote  #3 
Some snacks d tucks into:

Sweet:
1. High calorie muesli bars, protein bars (buy from health food shops), meal bars (about 400-500 calories each)
2. Large handful of Dried fruit - mix this with yogurt covered saltanas or nuts & banana chips
3. slices - any flavour (make with condensed milk)
4. Custard-  mix in banana and maple syrup 
5. Toast with butter & cinomon sugar, cafe style raisin toast with butter & honey
6. Drink - 'Spider' : Favouritie soft drink and place in 3 scoops of selected icecream 
7. Cinomon or iced donuts

Savory:
1. Crackers with cheese & Vegemite 
2. Thick soup and toast 
3. Hot chips and sauce 
4. Small cans of speghetti or backed beans
5. Mini sausages (Cheerios) with sauce - eat hot or cold
6. Toasted pita or Turkish bread with dip - hummus, chive, beet root etc...
7. Butter cooked popcorn

basrplay

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Reply with quote  #4 

you probably know these, but here goes...I will stick to the snacks that can travel in school bag....at least one or two of these go w/ dd each day in addtion to her lunch.

 

bagel w/ pb (jif singles are great since they are about 2 TBSP)

 

store bought packaged cheese/fruit danish or cinnamon bun (these are like 500 cals)  i balance with an apple or banana....

 

cornbread and grapes

 

rolo pretzels (take mini pretzels and place on cookie sheet, (optional place a half casheew on to) then top with a rolo candy, bake til rolos melt, remove from oven and let cool just a bit,  then place second pretzel on top and squish a little bit, let cool. Remove from pan and store in a tin. OH Baby...yum.)

 

banana and pb

 

cookies and cream hershey chocolate milkshake

 

chocolate cream cheese to spread on  bagel or muffin or as apple dip. (they have in individual size)

 

trail mix...make own w/ whatever on hand...cheerios, granola, nuts, choc chips, craisins, coconut, m&m peanut...

 

crackers and cheddar cheese

 

if access to a microwave....hotpocket pretzel style

 

campbells soup at hand

 

english muffin with slice cheese

 

egg rolls

 

and a few dollars in her pocket to get a slice and a drink or a smoothie at the y after school if she eats everything in her bag during the day and still wanting something more.....

 

 

 

 


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mamabear

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Reply with quote  #5 

I need 700-1000 cal snakcs.....these are all good ideas....


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basrplay

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Reply with quote  #6 

add to my list....

 

sliced ham or turkey and cheese roll ups.

 

sliced pepperoni or salami and cheese and crackers

 

or diced ham and diced cheese in a bag with some regular triscuit crackers.

 

 

 


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Lizbear

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Reply with quote  #7 
Scones + whipped cream & jam and latte to drink

Picklets with jam and milk to drink

Crumpets with butter and spread and milk to drink
mamabear

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Posts: 5,586
Reply with quote  #8 

what is a pinklet and what is a crumpet?


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basrplay

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Reply with quote  #9 

oh i forgot about scones...i used these a lot early on.

 

crumpet is kinda like an english muffin i thinlk. No idea on the picklets....


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basr
learning2feed

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Reply with quote  #10 
LizBear, what are slices? Do you make these yourself using condensed milk?

mamabear

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Reply with quote  #11 

Man- there is a crazy language barrier when talking about food!


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Lizbear

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Reply with quote  #12 
Ok, ummm so I will provide a description, recipes and internet links to these snacks. So sorry about the aussie slang.

Slices:
Description: These are like a cake to biscuit texture, rectugular shape the size of hand palm. Variety of flavours (hedgehog, lemon, caramel) can be purchased in Australia from and grocery store or coffee shop (e.g. Starbucks/Gloria Jeans).

Chocolate hedgehog slice
                                                                                                                                                                       

Chocolate hedgehog slice

                                                                                                                                                                               
                                                               

About 48 pieces

                                                       
                                                                                                                                                       
                                                               
                                                                       

Ingredients

                                                               
                                                               
                                                                                                                                                       
  • 2 x 250g pkts Arnott's Scotch Fingers
  • 200g unsalted butter, chopped
  • 1 cup (160g) icing sugar mixture, sifted
  • 1 tsp vanilla extract
  • 400g dark chocolate, finely chopped
  • 1 egg, lightly beaten
  • 150g roasted peeled hazelnuts, chopped
  • 100g raisins or chopped candied fruit, soaked in 40ml brandy (optional)
                                                                                                                                       
                                                               
                                                                                                                                                       

                                                                Lemon slice                                                        

Makes

                                                       
                                                       
                                                               

12 pieces

                                                       
                                                                                                                                                                                                                       
                                                                       

Ingredients

                                                               
                                                               
                                                                                                                                                       
  • 1/2 cup sweetened condensed milk
  • 100g butter
  • 200g Granita biscuits
  • 1 cup desiccated coconut
  • 1 lemon, rind finely grated
  • Lemon icing

  • 2 cups icing sugar mixture
  • 40g butter, softened
  • 1 lemon, juiced
                                                                                                                                       
                                                               
                                                                       

Method

                                                               
                                                               
                                                                       
  1. Grease and line a 3cm-deep, 15.5cm x 25cm (base) slab pan (see note). Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter melts.

  2. Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.

  3. Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.

  4. Make lemon icing: Place icing sugar mixture, butter and 2 1/2 tablespoons lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve

                                                               
                                                       
                                                                                                                                                                                       
                                                                       

Notes

                                                               
                                                                                                                                                                                                       
  • Lining a slab pan: Lightly grease the base and sides of a slab pan, paying particular attention to the two short ends. Cut out a sheet of baking paper, allowing a 2cm overhang at each long side. Use the overhang to lift slice from pan in one piece.

Chocolate caramel slice

Chocolate caramel slice

                                                               

Makes

                                                       
                                                       
                                                               

16 pieces

                                                       
                                                                                                                                                                                                                       
                                                                       

Ingredients

                                                               
                                                               
                                                                                                                                                       
  • Base

  • 1 cup plain flour, sifted
  • 1/2 cup brown sugar
  • 1/2 cup desiccated coconut
  • 125g butter, melted
  • Filling

  • 400g can sweetened condensed milk
  • 2 tablespoons golden syrup
  • 60g butter, melted
  • Topping

  • 60g copha, chopped
  • 125g cooking chocolate, chopped
                                                               
                                                                       

Method

                                                               
                                                               
                                                                       
  1. Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.

  2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.

  3. Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.

  4. Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.

Internet Sites:
http://www.tastecom.au
http://www.bestrecipes.com.au
http://www.womansday.ninemsn.com.au

Pikelets
Description: These are just like pancakes but the size of the palm of your hand. In Aust you can buy them in grocery stores

Recipe:
                                               

                                                        Pikelets                                                                                                                                                                

                                       
                                                                                                                                                                                                                                                                                                                                       

                                                                Pikelets                                                        

Makes

                                                       
                                                       
                                                               

25

                                                       
                                                                                                                                                       
                                                               
                                                                       

Ingredients

                                                               
                                                               
                                                                                                                                                       
  • 1 cup (150g) self-raising flour
  • 1 tbs caster sugar
  • 3/4 cup (185ml) milk
  • 1 egg
  • Melted butter, to brush, plus extra knobs to serve
                                                                                                                                       
                                                                                                                       
                                                       
                                                               
                                                                       

Method

                                                               
                                                               
                                                                       
  1. Sift flour and sugar together into a bowl with a pinch of salt.

  2. Whisk milk and egg together, then add to dry ingredients, whisking until smooth.

  3. Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface.

  4. Turn over and cook other side for 1 minute until golden.

  5. Allow to cool and serve with butter.

                                                               
                                                       

Internet Sites:
http://www.kidspot.com.au/best-recipes/Easy-recipes+15/Pikelets-recipe+1678.htm
http://www.taste.com.au

Crumpets:

Description: a savory griddle cake made from flour and yeast. Generally circular roughly 7 cm in diameter and roughly 2 cm thick, They have a flat top with many small pores and a chewy and spongy texture.


Recipe:
Crumpets

Crumpets

Preparation Time

                                                       
                                                       
                                                               

30                                                                                                                 minutes

                                                       
                                                                                                                                                       
                                                               

Cooking Time

                                                       
                                                       
                                                               

40 minutes

                                                       
                                                                                                                                                                                                       
                                                               
                                                                       

Ingredients

                                                               
                                                               
                                                                                                                                                       
  • 2 tsp caster sugar
  • 1 tsp (7g/1 sachet) dried yeast
  • 250ml (1 cup) warm milk
  • 250ml (1 cup) warm water
  • 450g (3 cups) plain flour
  • 1 1/2 tsp bread improver
  • 1 tsp salt
  • 250ml (1 cup) water, extra
  • 1/2 tsp bicarbonate of soda
  • Vegetable oil, to grease
  • Butter, to serve
  • Honey, to serve
                                                                                                                                       
                                                               

Method

                                                               
                                                               
                                                                       
  1. Combine the sugar and yeast in a medium bowl. Gradually pour in the warm milk and water and stir until yeast dissolves. Cover with plastic wrap and stand in a warm, draught-free place for 10 minutes or until mixture is frothy.

  2. Combine the flour, bread improver and salt in a bowl. Make a well in the centre and add the yeast mixture. Stir with a wooden spoon until well combined. Cover with plastic wrap and place in a warm, draught-free place to prove for 1 hour or until doubled in size.

  3. Combine extra water and bicarbonate of soda in a jug. Use an electric beater to beat the flour mixture for 1 minute or until mixture deflates. Gradually add the water mixture, beating well between additions, until well combined and smooth. Cover batter with plastic wrap and set aside for 30 minutes to rest.

  4. Brush a large non-stick frying pan with vegetable oil to lightly grease. Brush six 7.5cm-diameter non-stick egg rings with oil to lightly grease. Place egg rings in frying pan over medium-low heat. Pour 60ml (1/4 cup) of batter into each ring. Cook for 7 minutes or until large bubbles come to the surface, the base is golden and the top is set. Use an egg lifter to turn and cook for a further 1 minute or until golden. Transfer to a wire rack and remove egg rings. Set crumpets aside. Repeat, in 4 more batches, with remaining batter, greasing and reheating the pan and egg rings with oil between each batch. Serve crumpets with butter and honey.

                                                               
                                                       
                                                                                                                                                                                       
                                                                       

Notes

                                                               
                                                                                                                                                                                                       
  • Prep: 30 mins (+ 10 mins standing, 1 hour proving & 30 mins resting time)

Internet Sites
http://www.georgewestonfoods.com.au/ourbusiness/baking/golden.aspx
http://www.taste.com.au

                                                               
                                                       


                                                                                                                                       
Lizbear

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Reply with quote  #13 
So sorry about the spacing of my previous post- silly library computer!!!
edbites

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Reply with quote  #14 
The Marie Callender's pot pies are pretty high cal (~800 or so?). It won't be very portable, but you just pop it in the oven.
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LisafromAustralia

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Reply with quote  #15 
Hey Liz, D makes slices several times a month, one of them is Lemon Slice, although she has trouble betting the icing to set, doesn't matter she is still learning how to get it right Another thing she makes are good old ANZACs, yummy!
Lizbear

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Reply with quote  #16 
Hi Lisa!!
Anzac biscuits are Amazing!!! With Anzac Day comming up they are more available too!!! Lamingtons are also fantastic [smile] 
Anzac biscuits:
 
 

Ingredients

  • 1 1/4 cups plain flour, sifted
  • 1 cup rolled oats
  • 1/2 cup caster sugar
  • 3/4 cup desiccated coconut
  • 2 tablespoons golden syrup or treacle
  • 150g unsalted butter, chopped
  • 1/2 teaspoon bicarb soda

Method

  1. Preheat oven to 170°C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat. Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. Bake for 12 minutes or until golden brown.

 
Lizbear

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Reply with quote  #17 
Lamingtons:
 

Makes

12

Ingredients

  • 6 eggs
  • 3/4 cup caster sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup plain flour
  • 1/2 cup self-raising flour
  • 1/2 cup cornflour
  • 2 tablespoons boiling water
  • 3 cups desiccated coconut
  • Icing

  • 4 cups icing sugar mixture
  • 1/2 cup cocoa powder, sifted
  • 1 cup boiling water
  • 20g butter

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, allowing 2cm overhang on all sides.

  2. Using an electric mixer, beat eggs, sugar and vanilla in a bowl on high speed for 8 to 10 minutes or until thick and creamy and sugar dissolved. Transfer to a bowl.

  3. Using a large metal spoon, fold in sifted flours (see note). Fold in boiling water. Pour mixture into prepared pan. Bake for 20 to 25 minutes or until centre springs back when lightly touched. Line a wire rack with baking paper. Stand sponge in pan for 5 minutes. Transfer, top side up, onto prepared rack. Cover with a clean tea towel. Set aside overnight.

  4. Cut cake into 12 pieces. Place coconut in a dish.

  5. Make icing Place icing sugar, cocoa, boiling water and butter in a saucepan over medium heat. Bring to the boil, stirring. Reduce heat to low. Simmer for 1 to 2 minutes or until slightly thickened. Remove from heat. Set aside to cool for 1 to 2 minutes.

  6. Using 2 forks, dip 1 piece cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set.

perdido

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Reply with quote  #18 
I want to make Lamingtons and Pikelets and Slices and come to Australia!
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Caterina

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Reply with quote  #19 
My hats of to you for be able to get your child to eat anything sweet. Our D goes absolutely out of control even with a hint of chocolate in any of her meals , how do you do it??? Help xo

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alwaysvigilantCAN

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Reply with quote  #20 
In Canada we call slices squares or bars and if you live close to the border & cross over you can get crumpets in grocery stores.  If you ever see a specialty British food shop you will be able to get slices.  I was in one and saw them and had a eureka moment because I had no idea what slices were either.
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breathingmomUSA

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Reply with quote  #21 
Caterina, in our house it's just not a choice. We do magic plate and my daughter has to eat what's given.

It's hard, and especially earlier in refeeding I'd see her anxiety really spike sometimes after a dessert. I try to be strategic and give her just enough sweets so she's used to eating them, but certainly not at every meal. I've served her brownies, cookies, cheesecake, ice cream etc. 



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Daughter (16) diagnosed with AN at age 12 1/2. She's weight restored and eating freely.

Every worthwhile accomplishment, big or little, has its stages of drudgery and triumph; a beginning, a struggle and a victory. -Gandhi
Red

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Reply with quote  #22 
Caterina, we got our d into the 'habit' of regular eating for a while first (she'd gone over a month eating nothing) then presented apple pie as dessert one day in a very matter-of-fact way. It wasn't always plain sailing (memorably a 3 hour wait in out-of-hours clinic until she could eat a tiny Fudge bar!) but with gradual exposure, she appears fine with it now. Others here just went for it and persisted.
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gobsmacked_US

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Reply with quote  #23 
For easy snacks, I buy the Nature Valley Protein bars. They look just like any other supermarket granola bar size-wise, but they have 190 calories each as opposed to somewhere between 110 and 140 for the others. I know that's not enough for your d, but, but combined with a few other things it may be helpful (knock on wood my d doesn't need such big snacks).

Caterina, my d went a year without sweets because she was scared of them and we were scared of pushing them, and it wasn't until we started introducing them that we saw the rages other people talk about. But it took just three really horrible nights and she got past it. Took her a while after that to LIKE them, and she still resists straight-up sweets like cake and candy, but she will actually choose a sweet breakfast now over a salty one.

I honestly believe that if a sufferer ate something before they got sick and doesn't eat it anymore, being able to eat it again is one of the steps they have to take in order to get better. 

Take a look at this thread to see how some of us introduced fear foods to our children: http://www.aroundthedinnertable.org/post/about-to-challenge-the-fear-foods-5279470

AMoma helped me a lot by sharing her information about using ladders to introduce scary things -- i.e. starting with something less scary and working toward something scary. For example, we started with muffins and worked toward cookies and cake.
Katiejane_Aus

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Reply with quote  #24 

Nut bars are good and pretty high in calories/fats. They are basically nuts stuck together like muesli bars.

 

http://www.kindsnacks.com/kind-store/buy-kind-bars#!/bars These bars are 40g and about 180-240 calories each. I know this isn't enough but maybe 2 of these and a shake?

 

 

Found this link.

 

http://www.manolith.com/2009/04/19/17-foods-with-the-most-caloric-bang-for-your-buck/

 

 

 

 

 

 

 

 


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~Katiejane~ Promise me you'll always remember: You're braver than you believe, and stronger than you seem and smarter than you think." Christopher Robin to Pooh
tanjilmum

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Reply with quote  #25 
Needing a laugh tonight and the language barrier of the foods is so funny. 
I am still trying to work out what a stick of butter is - in so many US recipes!
BTW I have found in the breakfast isle a breakfast bar that has 800 calories in itself.  Also, crushed linseed is fantastically high in cals and can be added to muffins or cakes or slices (see description of slices above!! heh heh).

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Daughter 20-hospitalised Feb,20, 2012, re-lapse April, 2013, re-feed 2nd time, May 2013, sliding backwards again
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