F.E.A.S.T's Around The Dinner Table forum

Welcome to F.E.A.S.T's Around The Dinner Table forum. This is a free service provided for parents of those suffering from eating disorders. It is moderated by kind, experienced, parent caregivers trained to guide you in how to use the forum and how to find resources to help you support your family member. This forum is for parents of patients with all eating disorder diagnoses, all ages, around the world.

Join these conversations already in progress:
• Road To Recovery - Stories of Hope
• Events for Parents and Caregivers Around the World
• Free F.E.A.S.T Conference Videos

Visit the F.E.A.S.T website for information and support.

If you need help using the forum please reach out to one of the moderators (listed below), or email us at bronwen@feast-ed.org.

Show full post »
deenl
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, food variety, begin socialising. Sept 2017, back to school FT first time in 2 years. [thumb] 2018 growing so fast hard to keep pace with weight
  • 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.
  • We cannot control the wind but we can direct the sail.
Quote
Foodsupport_AUS
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.
Quote
Foodsupport_AUS
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.
Quote
deenl
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, food variety, begin socialising. Sept 2017, back to school FT first time in 2 years. [thumb] 2018 growing so fast hard to keep pace with weight
  • 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.
  • We cannot control the wind but we can direct the sail.
Quote
tina72
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
Keep feeding. There is light at the end of the tunnel.
Quote
momon
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.
Quote
kc13bandit
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 
Quote
Foodsupport_AUS
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.
Quote
drmuhlheim
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

Quote
mygirlmce1
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
"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
Quote
debra18
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.
Quote
atdt31_US
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, based solely on weight being less than 75% of Ideal Body Weight.  Mildly picky, but mostly the problem is a volume/early satiety issue, along with abdominal discomfort and chronic constipation, all present since birth. FWIW ED-D is a fraternal twin and we have no other kids.
Quote
really
thanks, I'll read through. 
Quote
martican
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! 
Quote
jennifereden
WorriedMom wrote:
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.

Quote
atdt31_US

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, based solely on weight being less than 75% of Ideal Body Weight.  Mildly picky, but mostly the problem is a volume/early satiety issue, along with abdominal discomfort and chronic constipation, all present since birth. FWIW ED-D is a fraternal twin and we have no other kids.
Quote
atdt31_US
Just bumping this up for the newer members.
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, based solely on weight being less than 75% of Ideal Body Weight.  Mildly picky, but mostly the problem is a volume/early satiety issue, along with abdominal discomfort and chronic constipation, all present since birth. FWIW ED-D is a fraternal twin and we have no other kids.
Quote
scaredmom
I think they are at least 800 cal as per another note I recall. 
It is the fact that there are nuts and large, not small muffins that makes them so good.
[smile]
When within yourself you find the road, the right road will open.  (Dejan Stojanovic)

Food+more food+time+love+good professional help+ATDT+no exercise+ state not just weight+/- the "right" medicine= healing---> recovery(--->life without ED)
Quote
atdt31_US
This system has been working for us to keep our momentum now that school has started -- one shake in bed in the morning and one at school, supervised by the nurse:
 
Peanut Butter Shake Recipe:
3/4 cup Haagen Dazs chocolate and/or vanilla (roughly 375 calories)
1/4 - 1/3 cup whole milk (roughly 40 calories)
Chocolate syrup to taste (don’t count the calories)
45 grams melted peanut butter OR peanut butter topping by Reese”s (bought it online from restaurant supply store - can buy a pump and it is three pumps.  It is roughly the same nutritional info but is thinner and pumps out and does not clump in the shake even without melting it first) (roughly 285 calories)
 
BLEND.  SERVE with straw.  OR MAKE AHEAD and put in fridge in lidded jar.  Wait till ice cream has all melted in fridge so it is a thick milk.  Shake and Serve to guzzle or with a straw.  Total is 700 ish.  I figure 550 to be safe for amount in glass that doesn’t slurp into the straw well, and that sticks to the sides of the blender, inside cup, etc.  
 
I have been giving this to ED-d every morning in bed and then letting her sleep another 1/2 hours or so before she needs to get up for school.  She drinks it quickly and without complaint, through a wide silicone straw. 
 
My kid detects HWC so I use whole milk, but by making them ahead I can let the ice cream melt and use less milk and more ice cream and keep the footprint small enough she is drinking it all.   My kid detects ground nuts or protein powder or Carnation powder, or anything similar and does not like it.  She is actually not afraid of the calories or protein of those things, but she does not like them and will not drink them.  Adding the peanut butter is working well to get in some protein and lots more fat.  Not sure she would like that recipe if not half asleep, but so far it is working for us with the current schedule. 
 
THEN, ON A SCHOOL DAY, I SEND HER WITH A SECOND SHAKE (no peanut butter as it is banned from nurse’s office and that is where d goes for quick snack supervision during school day).
 
Small School Snack Shake Recipe:
3/4 cup Haagen Dazs - she likes vanilla for this (375 calories)
1/4 cup whole milk (roughly 40 calories)
Chocolate syrup to taste (I don’t count those calories)
 
BLEND.  Put in fridge in lidded jar she can take to school if making the night before school or morning of (otherwise, store for longer term in freezer).  When she gets to school she takes it to the nurse’s office, where there is a fridge.  Immediately after school she goes to the nurse, shakes it by hand, then drinks it like a glass of milk (no straw).  Brings the jar home.  Quick, full of fat and calories.  No problems so far after 3 weeks.  (She goes to an after care program at the school until we get off work, so this is a nice bridge until we get her home for dinner) (she also goes mid-morning and eats a snack at the nurse’s office - so far, candy, but we are working on something with fiber if we can ever figure one out she will eat, is clean, is quick, and has no nuts).
 
  
THIS IS WHAT WORKS FOR ME IN TERMS OF HOW TO MAKE/SERVE THEM:  
I bought “Nice” brand chocolate covered almonds at Walgreens — they come in a clear plastic jar with a lid (have to remove the full-wrap label to see the clear jar, but it is not adhered and comes off really cleanly and easily).  If your ED kid will do it, have them eat the almonds — they were super caloric and fatty (but my kid did not like them). Anyway, I bought them for the jars so my workmates ate the almonds.  I bought six.  I have started blending up the shakes in batches (one shake at a time for quality control, but back to back to back in one evening).  I put each individual serving in one of those jars and for the next day, put them in the fridge and for other days put them in the freezer.  The night before I transfer from the freezer to the fridge on the days I did not make fresh ones.  Just shake them up by hand and serve.  So far no spills in her lunch bag.  So far no leaks when shaking.  So far no distortion of shape from hand-washing.  They are clean and neat and comfortable for her to drink out of.  Really happy with how this part of the school year re-feeding is working out

EDITING to add:  one of the best things I did for refeeding was to buy a cheap food scale online so now instead of trying to measure out 3/4 cup of ice cream or 2.5 tablespoons of peanut butter,  just weigh it.  I think I only paid $15 or so for a great scale on amazon and it was on my doorstep in two days.  FWIW, consider getting one that takes regular batteries not the little round watch ones -- I use the scale multiple times every day and will be happier to replace normal batteries without a special shopping trip.  Great investment imo.
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, based solely on weight being less than 75% of Ideal Body Weight.  Mildly picky, but mostly the problem is a volume/early satiety issue, along with abdominal discomfort and chronic constipation, all present since birth. FWIW ED-D is a fraternal twin and we have no other kids.
Quote
Baja
The one recepie that our orthorexic D eats without ANY complaint and has 950 calories per serving: Ottolenghi Cauliflower Cake

https://www.theguardian.com/lifeandstyle/2010/oct/02/cauliflower-cake-recipe-yotam-ottolenghi


1 medium cauliflower, 650g-700g

1 large red onion, peeled
100g olive oil
½ tsp finely chopped rosemary
10 medium free-range eggs
20g chopped basil
180g plain flour
2½ tsp baking powder
½ tsp ground turmeric
220g grated parmesan, or other mature cheese
Salt and black pepper
Melted butter, for greasing
2 tbsp black sesame seeds (or black onion seeds or plain sesame seeds)

Heat the oven to 180C/350F/gas mark 4. Break the cauliflower into medium florets, put them in a pot with a teaspoon of salt, cover with water and simmer for 15 minutes, until quite soft. Strain, and leave in the colander for a few minutes to get rid of all the water.

While the cauliflower's cooking, prepare the batter. Cut a few 0.5cm rings off one end of the onion and set aside (these will go on top of the cake); coarsely chop the rest. Heat the oil in a pan and on a low heat sauté the chopped onion and rosemary for eight minutes. Remove from the heat, leave to cool down, add the eggs and basil, and whisk.

Sift the flour, baking powder and turmeric into a large bowl, and add the parmesan, one and a half teaspoons of salt and plenty of black pepper. Add the egg mix and whisk to eliminate lumps. Add the cauliflower and stir gently, trying to keep some florets whole.

Use baking parchment to line the bottom of a 24cm round cake tin with a loose base. Brush the sides with butter, put in the sesame seeds and toss them around so they stick to the sides. Tip in the cauliflower mix and arrange the onion rings on top.

Bake the cake in the centre of the oven for 45 minutes, until golden brown and set. Serve just warm or at room temperature.

Quote
KLB

Here are a few ideas/recipes I came up with. S won't go near most of these currently but they may be useful for others. I have others, which I'll post at some point.

Sticky Pineapple Chicken
4 servings.
Cals per serving - approx. 925 cals with 150g egg noodles OR 883 cals with 125g rice.

Ingredients
150mls pineapple juice (75 cals)
80mls low sodium soy sauce (50 cals)
80mls low sodium chicken stock (60cals)
80mls hoisin sauce (Blue Dragon Rich Hoisin Sauce 80ml = 248 cals)
65g brown sugar (240 cals)
1 tbsp mince garlic (8 cals)
2 tsps cornflour (Tesco = 45 cals)
2 tbsp Olive Oil (123 cals)
8 boneless chicken thighs (1472 cals) OR 4 chicken breasts cut into 1 inch cubes (636 cals)
130 diced pineapple (tinned = approx. 130 cals)
65g roasted, salted cashew nuts (Tescos 60g = 360 cals)
Optional extras – chopped red onion & green beans
  1. Whisk pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic & cornflour. Bring to boil and cook until mixture has reduced to a syrup like consistency. Set aside.
  2. Fry chicken pieces in olive oil and season with salt & pepper until cooked. Drain off any liquids then add sauce to pan and stir until combined. Add pineapple chunks and cashew nuts and cook, stirring, for a further minute.
  3. Serve with rice (approx. 180cals per 125g serving) OR Egg noodles (approx. 220 per 150g serving) - fry in oil to up the calories further.

Increase calories further by stirring in more oil (consider rapeseed oil rather than olive oil for this)

 

Pesto, Spinach & Mozzarella Stuffed Chicken Breast
1 serving = approx. 600 cals.
Serve with roast potatoes OR creamy/buttery mash and veg to bump up calories.  


Ingredients
1 large chicken breast
Pesto (Tesco Finest Basil Pesto – 40g = 168 cals)
Tesco grated Mozzarella & Cheddar (40g = 132 cals)
Spinach
1 tbsp Olive Oil

Slice chicken breast to create a pocket & stuff with pesto, cheese and spinach. Seal with toothpicks.
Coat chicken breast with oil and bake in oven until cooked.

Options – could wrap in parma ham or bacon to increase calories.  

 

Chilli, Coriander & Mascarpone Prawns
Approx. 750 cals
Could replace prawns with diced chicken and chorizo to increase calories a lot.

Ingredients

Tesco King Prawns with Chilli & Coriander
Chilli Infused olive oil
Spinach
30g grated parmesan cheese
Tesco Finest Tomato & Mascarpone sauce 1/2 pot
Serve with spaghetti 
  1. Cook spaghetti, drain, coat in oil and put aside.
  2. Stir fry prawns & spinach, add in sauce and stir.
  3. Add spaghetti and stir to evenly coat and heat through. Could add rapeseed oil at this point to increase calories.
  4. Sprinkle parmesan cheese on top to serve.


Fajita Spice Chicken & Vegetables

Serves 4. Approx 505 cals per serving, not including rice or other accompaniment

Ingredients
8 boneless chicken thighs (1472) OR 4 chicken breasts (800) cut into strips or cubes
Fajita Spice mix, medium strength (80)
Olive Oil (220)
250g red onion, sliced (95)
200g Green Beans (60)
300g slice bell peppers, various colours (90)

Stir fry everything & serve with fried rice OR in wraps with sour cream, guacamole & grated cheese (wraps will probably give more cals)

Other Ideas

Top a large salmon fillet with generous helping of pesto, wrap in foil and bake for 15-20 mins. Serve with potato & veg options. (150g salmon = approx. 240cals – I usually buy a salmon half and cut my own fillets to make them a bit bigger than the pre-cut, packaged fillets you can buy)

Top a salmon fillet with spinach & feta cheese mix and wrap in filo pastry sprayed with oil/melted butter & bake. Serve with potato & veg options.

Fresh tuna steak fillet – rub with generous coating of oil both sides, then rub in Cajun spice, wrap in tin foil and bake for 15-20 mins. Serve with potato & veg options. 1 steak is approx. 110 cals but they are typically quite small so I use two per serving (220 cals + oil = approx. 300 cals. Add high calorie potato option and you should be able to get it up to at least 800)

Cheesy Mashed Potato

100g boiled potato (80) mashed with 1 tbsp double cream, 1 tbsp rapeseed oil, 20g cheese & original complan (can get from Tescos) = approx. 590 cals (might have to play around with texture / consistency to suit tastes)

 

Loaded Cauliflower Bake

Serves 2. Approx. 800 cals per serving (could consider mixing more oil or original complan in to boost calories further)

Ingredients
4 bacon rashers, cooked & crumbled
1 cauliflower, medium, cut into florets
2 cloves garlic, crushed
1 tbsp parsley
1 tbsp cornflower
250 mls whole milk
80g mayonnaise
Salt & pepper
2 tbsps olive oil
50g grated cheddar cheese

  1. Blanch cauliflower in boiling water for 2 mins, drain & set aside.
  2. Heat olive oil, add garlic & cook for 30 secs
  3. Add milk & bring to low simmer stirring until combined
  4. Stir in mayonnaise & season with salt & pepper
  5. Add cauliflower and mix thoroughly
  6. Transfer to casserole dish & bake in oven for 30 mins
  7. Top with grated cheese, bacon & parsley, return to oven for a few minutes until cheese melted.

Snacks

Egg-In-A-Hole Pizza Bagels
Serves 2 (approx. 520 cals per serving)
Could increase by making your own pizza sauce and adding more oil etc.

Ingredients
30g mini pepperoni (130)
Fresh basil
Fresh parsley
75g pizza sauce (45)
1 bagel, sliced in half (230)
2 tbsp butter / oil (200)
100g mozzarella (250)
2 large eggs (180)

  1. Make the bagel holes a big bigger using a cookie cutter or similar
  2. Melt butter/oil in frying pan
  3. Put bagel halves in frying pan & toast each side for 1 minute
  4. Top bagels with pizza sauce.
  5. Crack eggs into bagel holes, season with salt & pepper and fry
  6. Top bagels with mozzarella & pepperoni, cover pan and cook for 4-5 mins.

Banana & Peanut Butter on Toast

2 slices spread with butter, then peanut butter & topped with chopped banana for max cals. (approx. 700 cals). Replace toast with toasted bagel halves to inch up the calories.  

 

Avocado & Egg Toast

Mash a whole avocado & spread on 2 slices bread toasted in frying pan with butter

Top with 2 scrambled or poached eggs (scrambled can be made using cream/oil to increase cals)

(approx. 700-800 cals)

 

Puff Pastry Breakfast Cup

Serves 6. Approx. 450 cals per serving.

Ingredients

2 sheets puff pastry
60mls melted butter
6 large eggs (+ 1 extra for egg wash)
1 tbsp olive oil
1 orange bell pepper, diced
1 red bell pepper, diced
Salt & pepper
8 rashers bacon, cooked & finely diced
100g grated cheddar cheese
10g fresh chives, finely chopped
  1. Preheat oven to 180 C
  2. Cut pastry sheets into 12 squares (roughly 6x6cm)
  3. Brush a square lightly with melted butter then place another square on top. Cut off any uneven edges. Repeat with remaining squares.
  4. Place squares about 1 inch apart on a lined baking tray & brush each square with egg wash.
  5. Bake for 20 mins or until pale golden colour. Remove from oven and let cool.
  6. Heat oil in frying pan and fry peppers & seasoning until soft.
  7. Cut a square hole in middle of each pastry square and push down. Fill with thin layers of bacon, cheese & peppers. Push down using spoon. Carefully crack an egg into hole on top of layers.
  8. Return to oven & bake for 20 mins or until egg white is cooked.
  9. Sprinkle chives on top and serve.
Quote
Lildil
KLB
Definately going to try some of these.
Thank you
They look great!
Quote
deenl
Thanks KLB,

I am pushing our son's weight gain as he has sprouted up again. These recipies are exactly what I need for inspiration.

Hugs,

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, food variety, begin socialising. Sept 2017, back to school FT first time in 2 years. [thumb] 2018 growing so fast hard to keep pace with weight
  • 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.
  • We cannot control the wind but we can direct the sail.
Quote
Pernickety
I posted this in the snacks thread but thought it could go here too. Individual egg muffins/frittatas are great and can be prepared in advance and eaten cold or warmed in the microwave, but nicest straight out the oven. 
2 whole eggs, or 2 egg yolks to make it denser, at least a couple tbsp double cream whisked with the egg, a large handful of cubed pancetta (needs quickly panfrying first and the hot oil goes into the baking dish with the egg to make it puff up like a Yorkshire pudding - d loves this!) then topped with lots of cheese, e.g. cheddar, parmesan, feta. Put in the oven for 10-15 minutes. Roughly 600 calories and not an outfacing size. 
Quote
evamusby_UK
Just seen that Mamaroo has created a YouTube channel with recipes - how cool is that!

https://www.youtube.com/channel/UCKLW6A6sDO3ZDq8npNm8_ww/videos

Capture.jpg 
Eva Musby, mother, author, produces lots of resources for parents at https://anorexiafamily.com and on YouTube https://www.youtube.com/user/EvaMusby/playlists
[comp]
Quote

        

WTadmin