GFCF Kid Friendly Recipes

GFCF Kid Friendly Recipes

Robyn Merkel-Walsh MA, CCC-SLP


Pineapple Chicken:  This recipe is for kids 1 year +, who have the mastication skills for soft solids.


1.       One cup cooked quinoa, set aside.

2.       In a pot add one can Thai coconut milk, and one boneless skinless chicken breast. 

3.       Slowly poach so that it is tender (takes about 45 minutes.) remove the chicken and shred.

4.       Add to the “milk” one finely diced red bell pepper, a teaspoon of minced onion, and a half cup crushed pineapple in natural juice, plus a pinch of salt and garlic powder.

5.       Simmer until the vegetables are soft. Add GFCF chicken broth if needed to thin out.

6.       Add chicken back into the mix to heat for 5 minutes and stir in quinoa.

7.       Allow to sit 5-10 minutes so that the grain soaks in the flavors.



Quinoa cakes-breakfast style: This recipe if for 2 years +


1.       Mix one cup quinoa flakes in a bowl with a tablespoon of quinoa powder, and ¼ cup of warm water allow to sit for 5 minutes.

2.       Add ¼ cup shredded coconut, a teaspoon of agave, a pinch of nutmeg, a pinch of cinnamon and if tolerated, a handful of white raisins or other dried fruit.

3.       Heat a pan with a tablespoon of Earths Balance “Butter.”

4.       Drop 2 tablespoons of the mixture into the hot skillet. Ensure the first side is golden before trying to flip.

5.       Serve with fresh fruit or honey.


Quinoa Cakes- Dinner style: This recipe is for 2 years +


Prepare a cup of quinoa and allow to cool.


Meanwhile, in a skillet sauté ½ lb of ground turkey, beef, chicken, pork or veal , until brown. Remove from pan add to quinoa. Add to pan a tablespoon each of minced onion , carrot and celery, along with your favorite fresh herbs. Add all to the bowl. Add one egg, or if allergic egg replacer with a pinch of salt and black pepper. Form patties of desirable size and fry in a pan with canola oil or a vegetable oil spray until golden on both sides. Serve with a side salad.

“Secret Sauce”: This recipe is for 1 year +


This marinara sauce contains tons of veggies and kids will enjoy it anyway.


Step One: Preheat oven to 375. Peel and dice the following vegetables to total 4 cups- eggplant, zucchini, yellow squash, red onion, garlic, carrot, celery, butternut squash and mushrooms. Toss the veggies with 2 tablespoons olive oil, garlic powder, salt, pepper, oregano, thyme, basil and rosemary (or dried Italian Seasoning.) Bake for 45-60 minutes stirring occasionally until soft and roasted.


Step Two: Once your veggies are in the oven, in a stainless steel pot, sauté 4 cloves of garlic in a tablespoon of olive oil. Add 2 large cans of   tomato sauce (Delmonte) , a handful of fresh chopped basil and cook this for as long as the vegetables are roasting.


Step 3: Puree the veggies into the sauce in a food processor OR add the veggies to the pot and puree with a hand blender. The smoother the sauce is the less likely your child will recognize the vegetables.


This can be served with gfcf pastas, brown rice or quinoa.



Pasta  “Cheech” : This recipe is for 2 years +


1.       Boil water and prepare your favorite GFCF pasta.

2.       In a sauté pan, start cooking ¼ lb of diced pancetta, add ½ of a white onion and a clove of garlic. Cook until onions are clear.

3.       Add one cup of msg/gfcf chicken stock and simmer gently. Peel and add 1 can of garbanzo beans/chick peas to the pan. Use a potato masher to gently press the beans to form a “sauce.”

4.       When the pasta is ready, add the bean sauce and one teaspoon of lemon zest.