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.

Sign up Latest Topics
 
 
 


Reply
  Author   Comment   Page 32 of 32     «   Prev   29   30   31   32
deenl

Moderator
Registered:
Posts: 1,155
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

Avatar / Picture

Lead Moderator
Registered:
Posts: 3,990
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

Avatar / Picture

Lead Moderator
Registered:
Posts: 3,990
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

Moderator
Registered:
Posts: 1,155
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

Avatar / Picture

Caregiver
Registered:
Posts: 2,373
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

__________________
d off to University now 2 years after diagnose, still doing FBT and relapse prevention 
momon

Caregiver
Registered:
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

Caregiver
Registered:
Posts: 1
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

Avatar / Picture

Lead Moderator
Registered:
Posts: 3,990
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

Registered:
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

Caregiver
Registered:
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

__________________
"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

Caregiver
Registered:
Posts: 258
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

Caregiver
Registered:
Posts: 451
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, 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.
really

Caregiver
Registered:
Posts: 8
Reply with quote  #788 
thanks, I'll read through. 
martican

Avatar / Picture

Caregiver
Registered:
Posts: 184
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

Caregiver
Registered:
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

Caregiver
Registered:
Posts: 451
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, 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.
atdt31_US

Caregiver
Registered:
Posts: 451
Reply with quote  #792 
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.
mimi321

Avatar / Picture

Caregiver
Registered:
Posts: 529
Reply with quote  #793 
If you have an ice cream maker I have a good recipe for a chocolate shake that packs a punch at 1746 calories per 2 cup serving. If not, no worries, Haagen Daaz is a great way to go, too.

Vanilla ice cream recipe (makes ten servings. 1/2 cup each)

3 egg yolks 150 calories
3/4 cup of sugar. 550 calories
3 cups of hwc 2599 calories
3 egg yolks. 150 calories
1 tablespoon of vanilla
pinch of salt

Scramble egg yolks in a large bowl with a fork. Whisk in the cream and then the rest of the ingredients until combined. Sugar need not be dissolved but you don't want any clumps. Pour into your ice cream maker. If like my ice cream maker it will be finished in 20 minutes (to soft serve consistency) so I usually put it in a tupperware container after for a few hours to get the true hard ice cream texture. The ice cream texture and taste is the same as store-bought (if not better), just a little more calorie dense.

3499 calories divided by ten servings equals: 350 calories per 1/2 cup serving of ice cream
(Compared to haagen daaz at 270 calories per 1/2 cup serving of vanilla ice cream)


Chocolate sauce recipe (makes enough sauce for one shake)

1 Tablespoon of butter 105 calories
1 teaspoon of maple syrup. 18 calories
1 Tablespoon of chocolate chips 90 calories

213 calories per serving

Melt together in a double boiler or in a small bowl laid over a pot of simmering water (probably would work in the microwave, too). Stir, remove and leave at room temperature until ready to use.

Chocolate milkshake recipe (makes a 16 ounce or 2 cup shake)

1 cup vanilla ice cream 700 calories
1 cup (250mL) of heavy whipping cream 833 calories
Chocolate sauce 213 calories

Mix together in a blender and pour into a fancy glass/dish or smoothie container. Put in the freezer for an hour or two until it reaches a milkshake consistency, otherwise it may seem too rich and the cream too obvious. Give it a few stirs and serve. Sometimes I'll sub out some cream for some full fat plain greek yogurt to cut into the richness. Experiment by starting safe if you like, then gradually tweak as you like.

My daughter prefers her shakes to be frozen and eaten with a spoon like ice cream as she does find it a little too rich-tasting otherwise.

1746 calories per serving









__________________
Promise me you'll always remember: You're braver than you believe, and stronger than you seem, and smarter than you think. - A. A. Milne
mimi321

Avatar / Picture

Caregiver
Registered:
Posts: 529
Reply with quote  #794 
Quote:
Originally Posted by Amoma
And for breakfast tomorrow

Blueberry Muffins

Ingredients:

  • 3 cups flour
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 2/3 cup buttermilk
  • 1/2 cup sour cream
  • 1/3 cup vegetable oil
  • 1/3 cup butter, melted
  • 2 eggs, beaten
  • 2 tsp. vanilla
  • 2 cups fresh or frozen blueberries, unthawed if frozen
  • 1/4 cup granulated sugar
  • 1/2 cup chopped walnuts

Preparation:

Line 24 muffin cups with paper liners and set aside. Preheat oven to 400 degrees. In a large mixing bowl, combine flour, 3/4 cup granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt and stir to mix. Combine buttermilk, sour cream, oil, melted butter, eggs, and vanilla in a medium bowl and beat with a wire whisk until blended.

Make a well in dry ingredients and pour the wet mixture into the well all at once. Stir until just moistened. In a medium bowl, combine blueberries, 1/4 cup granulated sugar, and walnuts and toss to coat with sugar. Stir gently into batter just until blueberries and walnuts are distributed.

Spoon batter into muffin cups, filling 3/4 full. Bake at 400 degrees. I will use the extra large muffin tins, with 4 muffins only.......
until light golden brown and firm to the touch. Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature



Just curious as to whether you have a calorie count on these. Looks good!

__________________
Promise me you'll always remember: You're braver than you believe, and stronger than you seem, and smarter than you think. - A. A. Milne
scaredmom

Moderator
Registered:
Posts: 1,152
Reply with quote  #795 
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]

__________________
Food+more food+time+love+good professional help+ATDT+no exercise+ state not just weight+/- the "right" medicine= healing---> recovery(--->life without ED)
atdt31_US

Caregiver
Registered:
Posts: 451
Reply with quote  #796 
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.
mimi321

Avatar / Picture

Caregiver
Registered:
Posts: 529
Reply with quote  #797 
Apple Crisp à la mode

Pre-heat oven to 350.

Topping:
2/3 cups of rolled oats
1 tsp cinnamon
Pinch of salt
1 Tablespoon of brown sugar
2 Tablespoons of canola/rapeseed oil

Mix dry indredients in a bowl. Add oil and stir to incorporate.

Apple filling:
2 apples (chopped)
2 Tablespoons of butter
Pinch of salt
1 tsp of cinnamon
2 tsp of brown sugar
1 tsp of lemon juice (omit if you are using tart apples like granny smith)

Add butter and apples to pan over medium heat. Once butter has melted, sprinkle apples with salt, cinnamon and sugar. Stir to mix. Stir in lemon juice. Place a lid over mixture and simmer for 2-3 minutes.

Transfer apple mixture into a small baking dish or an oven-safe bowl. Sprinkle with topping. Cover with foil and bake on middle rack in pre-heated oven for 25-30 minutes. Leave foil off for last couple of minutes if you prefer it a little crispier.

Remove from oven. Place full amount into a large soup/cereal bowl for a generous portion, or 2/3 of dessert for a "regular" sized portion. Top with a scoop (1/2 cup) of vanilla ice cream.

Calorie count (with ice cream):
Regular portion: 1000 calories
Generous portion: 1300 calories

This recipe can be doubled, quadrupled, etc. and baked in a larger baking dish. I served this tonight to my D who was getting sick of ice cream and I wanted a comparable (calorie-wise) alternative. She said it was a good snack. I thought so, too!

__________________
Promise me you'll always remember: You're braver than you believe, and stronger than you seem, and smarter than you think. - A. A. Milne
mimi321

Avatar / Picture

Caregiver
Registered:
Posts: 529
Reply with quote  #798 
Yogourt Parfait

3/4 cup of thick yogourt (greek or skyr) (plain or vanilla)
1Tablespoon of maple syrup (if using plain yogourt), or to taste
1/4 cup of heavy cream (about 35% or more mf)
1Tablespoon of canola/rapeseed oil

Stir together in a bowl.

Granola

Pre-heat oven to 300.

1/3 cup rolled oats
1 Tablespoon canola/rapeseed oil
1/2 tsp of cinnamon
Pinch of salt
tsp-Tablespoon of maple syrup (or to taste)

Mix dry ingredients, then mix in oil and syrup. Spread onto a cookie sheet or cast iron pizza pan. Bake in preheated oven for 10 minutes, stirring once halfway through cooking time. Transfer to a plate to cool.

Fruit

1/2 cup of berries or chopped up peach, plum, etc. Can always use store-bought granola or replace with chopped nuts.

Top yogourt with berries/fruit, then sprinkle granola on top.

Using a thick yogourt works best as the cream and oil will thin it out into a more regular consistency, but it also has more protein as well.

About 900 calories per serving.

__________________
Promise me you'll always remember: You're braver than you believe, and stronger than you seem, and smarter than you think. - A. A. Milne
Baja

Caregiver
Registered:
Posts: 29
Reply with quote  #799 
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.

Previous Topic | Next Topic
Print
Reply

Quick Navigation:

Easily create a Forum Website with Website Toolbox.

WTadmin