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deenl

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Reply with quote  #776 
Hi everyone,

As you might know if you have read any of my posts, my son lived on soup for lunch and soup for dinner for about 15 months. So I had to get a whole meal into a bowl! Here are some of the recipies that we used. When I first started adding oil, I began with 100ml per pot, gradually building up to about 300ml. 

I also added a Benecalorie to each soup for the calories but also for the protein and zinc. The trick is to make sure the soup is not too hot and stir like mad. I began with 1tsp and built up as much as I could. Each soup has a different amount it can take before it splits and you end up with a greasy puddle on top of the soup.

I reckon my son knew that I did all this but he could pretend he didn't and ate it all.

I bought a load of single portion containers and would freeze them. That way I could offer a different soup for each meal and he got lots of variety.

Most of the soups can also be fully blended depending on preference

Leek and Potato (Serves 6, 788cals)
2 carrots, sliced
2 onions, diced
2 sticks celery, sliced
2 cloves garlic, crushed
200g bacon lardons
2tbsp oil
          Saute until soft

400g potatoes, diced
200g yellow lentils
          Add to above with just enough vegetable stock to cover, you can always add more later. Cook about 20 mins until tender.

300g leeks, sliced
          Add to above and cook for 10 mins

300ml flavourless oil
          Put 2 or3 ladelfuls in the blender with the oil and whizz away. Add back to the soup and stir well. 

Pea and Pesto Soup (serves 6, 555cals)
1 carrot, sliced
1/2 leek, sliced
1 clove garlic, crushed
3 sticks celery, sliced
2 onion, diced
          Saute until soft

Add 450g peas 
          Add to above with just enough vegetable stock to cover, you can always add more later. Cook about 10 mins.

Meanwhile, cook 175g green split peas in a separate pot per directions on packet.
Also, cook 150g (4 medium) potatoes separately (or use leftovers)

Blend
1/2 the cooked green split peas and any remaining cooking liquid,
300ml flavourless oil and
3 tbsp pesto

Add back to the soup, together with sliced potatoes and mix well

Sweet Potato and Chirozo soup (serves 6, 765 cals)
2 carrots, sliced
2 sticks celery, sliced
2 onions, diced
2 cloves garlic, crushed
800g orange sweet potato, diced
400g spicy chirozo ring, sliced
Handful fresh parsley, chopped
1 heaped tsp curry paste
1 chilli sliced
           Saute for about 10 mins

250g red lentils
          Add about 1 litre veg stock and cook for 20 mins or so.

225ml flavourless oil
Put 2 or3 ladelfuls in the blender with the oil and whizz away. Add back to the soup and stir well. 

Carrot Soup (Serves 6, 738 cals)
600g carrots, sliced
2 onions, diced
1 small sweet potato, diced
1/2 butternut squash, diced
         Saute until softened.

250g red lentils
4 tsp ground cumin
2 tsp ground coriander
pinch chilli flakes
        Add to the veg and cover with veg stock. Cook until the lentils are soft.

300ml flavourless oil
          Put 2 or3 ladelfuls in the blender with the oil and whizz away. Add back to the soup and stir well.

Keep on cookin' (and planning ... and shopping ... and washing up..sigh) 

The most tedious and the most important work of my life all at the same time! But we have our son back and it was so worth it.

Warm wishes,
D

__________________
2015 12yo son restricting but no body image issues, no fat phobia; lost weight IP! Oct 2015 home, stable but no progress. Medical hosp to kick start recovery Feb 2016. Slowly and cautiously gaining weight at home and seeing signs of our real kid.

May 2017 Hovering around WR. Mood great, mostly. Building up hour by hour at school after 18 months at home. Summer 2017 Happy, first trip away in years, tons of variety in food, stepping back into social life. Sept 2017, back to school full time for the first time in 2 years. Happy and relaxed, just usual non ED hassles. 

  • Swedish proverb: Love me when I least deserve it because that's when I need it most.
  • We are what we repeatedly do. Excellence Recovery, then, is not an act but a habit. Aristotle.
  • If the plan doesn't work, change the plan but never the goal. (but don't give up on the plan too soon, maybe it just needs a tweak or a bit more time and determination [wink] )
  • We cannot control the wind but we can direct the sail.
Foodsupport_AUS

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Reply with quote  #777 
Love these soup ideas deenl. I assume the calorie counts are with the oil? They look great?


__________________
D diagnosed restrictive AN June 2010 age 13.5. Weight restored July 2012. Relapse and now clawing our way back. Treatment: multiple hospitalisations and individual and family therapy.
Foodsupport_AUS

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Posts: 3,591
Reply with quote  #778 
Love these soup ideas deenl. I assume the calorie counts are with the oil? They look great?


__________________
D diagnosed restrictive AN June 2010 age 13.5. Weight restored July 2012. Relapse and now clawing our way back. Treatment: multiple hospitalisations and individual and family therapy.
deenl

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Posts: 985
Reply with quote  #779 
Yep, these are the calorie counts assuming the full amount of oil and that you get 6 portions per batch. I use a free app, my fitness pal. I can't swear that they are perfectly accurate but I've found them close enough.
__________________
2015 12yo son restricting but no body image issues, no fat phobia; lost weight IP! Oct 2015 home, stable but no progress. Medical hosp to kick start recovery Feb 2016. Slowly and cautiously gaining weight at home and seeing signs of our real kid.

May 2017 Hovering around WR. Mood great, mostly. Building up hour by hour at school after 18 months at home. Summer 2017 Happy, first trip away in years, tons of variety in food, stepping back into social life. Sept 2017, back to school full time for the first time in 2 years. Happy and relaxed, just usual non ED hassles. 

  • Swedish proverb: Love me when I least deserve it because that's when I need it most.
  • We are what we repeatedly do. Excellence Recovery, then, is not an act but a habit. Aristotle.
  • If the plan doesn't work, change the plan but never the goal. (but don't give up on the plan too soon, maybe it just needs a tweak or a bit more time and determination [wink] )
  • We cannot control the wind but we can direct the sail.
tina72

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Posts: 1,124
Reply with quote  #780 
HI deenl,
thanks for the soup ideas. Soup and smoothies, that are the most easiest things for high calories on small portions. We blended nearly all soups so you can hide nearly everything in it [wink] Freezing is a great idea, it takes a lot of stress away and you get it ready quite soon.
Tina72
momon

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Posts: 664
Reply with quote  #781 
Thank you for posting, it's especially useful to include the tips on boosting the cals! I appreciate new ideas, been at this a long time and a bit sick of my same old same old foods.
kc13bandit

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Reply with quote  #782 
My D 13 was Dx has Celiac disease.  I was wondering if anyone would share some menu ideas an recipes that are very HIGH calories. D also has oral sensory difficulties. Does anyone have some suggestions for meals, snacks, or drinks . I am new at this and already am getting burned out trying to think of what to give her. The nutritionist wants us increase calories from 3400-3800 a day. She says EVERY meal hurts her not matter what it is. Foods she once liked to eat and would ask for as snacks she no longer wants . This is all in the past 3 months. I'm really at a loss. Thanks for any help 
Foodsupport_AUS

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Reply with quote  #783 
kc13bandit welcome to the forum. I trust you have searched through this thread. There are indeed some very high calorie recipes here, you can also look at the high calorie snacks thread. 4000 calories plus is not at all uncommon for many of the parents here. It does take a lot of effort, and unfortunately it is hard on the children too, eating more than feels comfortable. Oils are your new best friends. 
__________________
D diagnosed restrictive AN June 2010 age 13.5. Weight restored July 2012. Relapse and now clawing our way back. Treatment: multiple hospitalisations and individual and family therapy.
drmuhlheim

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Posts: 4
Reply with quote  #784 
Just tested this recipe - enjoyed by my family. 

Rosa Parks' 'Featherlite' Peanut Butter Pancakes Recipe
http://www.seriouseats.com/recipes/2011/09/rosa-parks-featherlite-peanut-butter-pancakes-recipe.html
- Dr. Muhlheim

mygirlmce1

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Posts: 25
Reply with quote  #785 
Just wanted to add myself to this thread.  Thanks for all the great ideas.  My D is vegetarian and also a young adult but still dependent.  I'll give these ideas a go and see how we do. 

-CJE

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"Whatever course you decide upon, there is always someone to tell you that you are wrong.  There are always difficulties arising which tempt you to believe that your critics are right.  To map out a course of action and follow it to an end requires courage." -Ralph Waldo Emerson
debra18

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Reply with quote  #786 
Almond flour cookies. The recipe is on the back of the wallerbees flour. My daughter liked them in balls. You can make them very thick but they look small. I add chopped nuts to them. Also my daughter never liked the smoothies because she is always cold. I make instead hot drinks. 1 cup of hot water. Melt the chocolate and honey into the hot water and add a cup of milk.
atdt31_US

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Reply with quote  #787 
Bumped for "really" , author of "arfid maybe" thread


__________________
Mom of either pre-diagnosis or non-ed underweight 12 yoa (as of March 2018) kid here to learn how to achieve weight gain.  BMI steadily in the mid 12's for nearly her entire life.  Born 2006. UPDATE:  April 2018 diagnosed ARFID, I believe, based solely on weight being less than 75% of Ideal Body Weight (not sure if he also considered low bone density to be a significant nutritional deficiency - not positive he knew her bmd).
really

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Reply with quote  #788 
thanks, I'll read through. 
martican

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Reply with quote  #789 
This is great as dessert or bfast (I posted it on FB): 
FRUIT BALLS:
500 g of ricotta (or even better - mascarpone)
about 800 g cream of wheat (COW)
1/4 cup melted butter
2 eggs
2 tbsps. of sugar
fruit of your choice that will nicely fit in a ball - strawberry, cherry etc.

Mix ricotta with all ingredients and keep adding COW gradually until the dough is firm and doesn't stick. Let it sit for 10 mins to soak up and start making less than golf size balls while putting fruit in the middle. This yields about 24 balls (I think - it's been a while!).
Boil for 8-10 mins, not all at once 'cause they will stick. you can freeze at this point.

Serve with a new batch of melted butter and sugar mixed with anything you can think of - cinnamon, cocoa, chocolate, poppy seeds, shredded coconut .... you can also top with toasted breadcrumbs. Or skip butter and dollop of ice cream. These balls soak up extra butter like crazy so be generous (like we usually are,lol)

When I did this last time, I calculated that one ball was 180cals, that is without extra butter or ice-cream as sauce.
Protein, carbs, fat and fruit in one - voila! 
jennifereden

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Posts: 11
Reply with quote  #790 
Quote:
Originally Posted by WorriedMom
I'm wondering if anyone can offer me suggestions for high-calorie dinners, lunches, etc? I'm afraid we're running out of ideas, and bumping up against our 14-y-o d's pickiness. She says she is sick to death of milkshakes and sweets and would like to get more of her dailiy calorie needs (she's eating about 3000 cal per day) from "real" food. I'm at a bit of a loss because she doesn't like (translates: won't eat) cream sauces and other high-cal savories, so we've come to rely heavily on either a big milkshake every day or a very large chocolate bar with almonds, etc. I'd be grateful for any ideas--creative cooking was never my strong suit in the first place. --WorriedMom


First, I highly recommend that you buy The FEAST cookbook. It is a great place for tried and true recipes as well as a springboard for you to create recipes your family will enjoy

For example, I bought the gluten free spice cake mix, added a can of pumkin pie filling as well as two containers of french vanilla full fat yogurt.

Yesterday for lunch I made a shake with two scoops of Trader Joes French Vanilla whey powder, a half pint of whipping cream, frozen beaches and 1/2 cup of milk to smooth it out.

Continuing with the muffins, I actually baked in a bundt pan as a larger muffin tin would have been rejected. I bought a box of King Arthur Flour muffin mix, followed all directions but, added a whole stick of melted butter, added two cups of full fat vanilla greek yogurt and chopped pecans. Since my daughter loves vanilla, I added 4 tablespoons of vanilla extract. She loved it.

I have also substituted Ben and Jerrys premium vanilla uice cream in my shakes for yogurt. D has not noticed.

For the eggs for four recipe, I lined the bottom of the pan with Trader Joes frozen hash brown cakes and used whipping cream with the eggs and herbs. I poured it into a smaller pyrex the second time I made it so that D ate more of it.


Oatmeal in the rice cooker made on porridge setting. Heavy whipping cream, not water or milk, cinnamon sugar and a spoon of salt. Add reconstituted raisins and pecans,

Eggs Benedict I make it with lox on thick bread and asparagus.


One last one, a ciabatta roll, tempeh bacon, fresh tomatoe and sliced avocado in between ciabatta. I will grill them the next time in the panning maker. If your child will tolerate, use a tablespoon of mayo on either side of ciabatta.

atdt31_US

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Reply with quote  #791 

LIFTED FROM:  http://www.becca-bakes.com/home/mintcookies-cream-magic-bars

I have these in the oven now.  No clue yet if d will like them.  She loves mint and eats a lot of hyperpalatables so I am hopeful this is a nice dessert to have around.  Looks absolutely packed with calories and fat -- recipe did not have nutritional info but I used 2.5 rows of the Oreos and the other ingredients are all hugely caloric.  Could be adapted with other cookies to add nuts, I suspect. 


Cookies + Cream Magic Bars // Becca Bakes (www.becca-bakes.com)

Mint Cookies + Cream Magic Bars
Adapted From: Love From the Oven

1 1/2 cups Mint Oreo crumbs
1/2 cup butter, melted
1 (14 oz) can of sweetened condensed milk
1 cup of chopped up Mint Oreos
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips

-Preheat oven to 350 degrees and prepare a 9×13″ baking pan with cooking spray.

-Combine mint Oreo crumbs with butter and then press mixture into the pan evenly

-Pour sweetened condensed milk evenly over crumbs.

-Add mint Oreo cookie pieces and chocolate chips. Press everything down with a fork.

-Bake for 25-30 minutes until lightly brown. Allow to cool completely before removing from pan.


__________________
Mom of either pre-diagnosis or non-ed underweight 12 yoa (as of March 2018) kid here to learn how to achieve weight gain.  BMI steadily in the mid 12's for nearly her entire life.  Born 2006. UPDATE:  April 2018 diagnosed ARFID, I believe, based solely on weight being less than 75% of Ideal Body Weight (not sure if he also considered low bone density to be a significant nutritional deficiency - not positive he knew her bmd).
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