Recipes for Early Intervention

Healthy, Common-Sense Solutions for Feeding Children in a Nurturing and Therapeutic Way

for Speech-Language Pathologists & Audiologists

his e-book is a collection

Contents
Gluten-Free Carrot Muffins Kale Chips No-Cook Applesauce Sweet Potato Dip

of some of the most popular recipes from the Recipe of the Week feature by Stephanie Bruno Dowling, MS, CCC-SLP, who writes the ADVANCE blog Early Intervention Speech Therapy. Her goal in offering the weekly feature is to create an online touchstone where parents and therapists can congregate, converse, and find healthy, common-sense solutions about how to feed children in a nurturing and therapeutic way. The approach is very free-form, leaving lots of wiggle room for different types of recipes, complete with tips on how to execute them at home and/or in the classroom. I am committed to making the recipes practical and fun, as well as seasonal so they fit both your lifestyle as well as classroom curriculum.

Snacks

Child-Sized Tofu Cutlets Homemade Alphabet Soup Peanut Butter Rice and Tofu Squash Spaghetti

Meals

Garbanzo Bean Chocolate Cake Oatmeal Scotchies

Desserts

for Speech-Language Pathologists & Audiologists

SNACK

gluten-Free * Carrot Muffins

IngreDIenTS 1 cup gluten-free flour blend
3

4 cup coarsely ground cornmeal

1 teaspoon baking soda 1 teaspoon baking powder

1 1

2 teaspoon salt 2 cup brown sugar 2 cup canola oil 2 cup rice milk

Click here to read a tip from Stephanie!

2 large eggs
1 1

112 cups grated carrots DIreCTIonS 1. Preheat oven to 350 degrees and line 12-cup muffin pan with liners. 2. Combine the flour blend, cornmeal, baking soda, baking powder and salt in a medium bowl and set aside. 3. Whisk the eggs and the brown sugar in a large bowl until frothy. 4. Add the oil and milk and whisk to combine. 5. Stir in the carrots and then the dry mixture and mix just until no flour clumps remain. 6. Divide the batter evenly in the muffin cups and bake 20-25 minutes.

* from The Kid-Friendly ADHD & Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Diet, by Pamela J. Compart, MD, and Dana Laake, RDH, LDN

for Speech-Language Pathologists & Audiologists

SNACK

Kale Chips
IngreDIenTS 2 bunches organic kale (preferably curly kale) 1 tablespoon olive oil Sea salt DIreCTIonS 1. Preheat oven to 400 degrees. 2. Pull kale away from stems and toss in a bowl with the olive oil and sea salt. 3. Arrange kale pieces in one layer on a baking sheet and bake for 15-20 minutes.

Click here to read a tip from Stephanie!

for Speech-Language Pathologists & Audiologists

SNACK

no-Cook Applesauce
IngreDIenTS 6 apples (choose red, green and yellow apples to add flavor to the sauce)
3

4 cup water

1 teaspoon cinnamon
1

4 cup brown sugar (can substitute with 2 tablespoons honey) DIreCTIonS 1. Peel, core, and chop all apples. Put in the blender. 2. Shake in approximately 1 teaspoon cinnamon. 3. Pour in the brown sugar. 4. Pour in the water. 5. Turn on the blender and mix.

Click here to read a tip from Stephanie!

for Speech-Language Pathologists & Audiologists

SNACK

Sweet * Potato Dip

IngreDIenTS 2 cups baked sweet potato
1

2 cup maple syrup

1 teaspoon cinnamon 1 teaspoon vanilla

Note: The sweet potatoes need to be baked beforehand. Wrap them in silver tin foil and bake them for about an hour in the oven.

DIreCTIonS 1. Peel the sweet potatoes. 2. Cut potatoes into several smaller pieces. 3. Place into a food processor. 4. Pour in the maple syrup. 5. Add the cinnamon. 6. Pour in the vanilla. 7. Mix all ingredients together in the food processor.

8. Enjoy with apples, pretzels, carrots, crackers, or whatever you would like to dip.

Click here to read a tip from Stephanie!

*(from Green Partners Seed to Snack program)

for Speech-Language Pathologists & Audiologists

MEAL

Child-Sized Tofu Cutlets

IngreDIenTS Olive oil (or olive oil spray, but extra virgin olive oil works best) Block of extra-firm tofu 2 cups bread crumbs 1 egg
1

Click here to read a tip from Stephanie!

4 cup milk

Variety of herbs (such as garlic, salt, pepper, sage and rosemary) Grated parmesan cheese (optional) DIreCTIonS 1. Lightly coat pan with olive oil. 2. Slice tofu block into rectangles. (One block of tofu is about 15 ounces in stores, so each block should yield seven or eight twoounce rectangle wedges.) 3. In a separate bowl, mix together one egg and about 14 cup milk for the dipping batter. 4. On a separate plate, shake out about 2 cups of bread crumbs. Add selected herbs to the crumbs and stir together so bread crumbs are seasoned and ready for tofu. 5. Dip each tofu block into the egg/milk batter and coat with seasoned crumbs. 6. Gently lay each block in the pan and simmer in the olive oil for 6-8 minutes on either side (just like a chicken cutlet). Sprinkle with a touch of parmesan cheese while its cooking to add a crispy, cheesy flavor.

for Speech-Language Pathologists & Audiologists

MEAL

Homemade Alphabet Soup

IngreDIenTS 32 ounces vegetable broth Half a standard 13.25 ounce box of pasta Seasonings (such as parsley, sage, a little pepper and salt) Mixed fresh vegetables (e.g., carrots, celery, green beans and potatoes) DIreCTIonS 1. Bring vegetable broth to a slow simmer. 2. While the broth heats up, cut vegetables into bite-sized pieces. 3. Add vegetables and seasonings to the broth. (The smaller the vegetables, the less time they will take to soften and cook) 4. Add the uncooked pasta and let all the ingredients simmer together for about 20 minutes or until everything (pasta and veggies) is tender and ready to eat.

Click here to read a tip from Stephanie!

for Speech-Language Pathologists & Audiologists

MEAL

Peanut Butter and rice Tofu

IngreDIenTS Firm tofu Vegetable rice (buy frozen at Trader Joes or make rice and add in chopped vegetables) 2 tablespoons peanut butter Wok oil
1

2 cup Asian-flavored marinade of choice

Click here to read a tip from Stephanie!

DIreCTIonS 1. Lightly coat wok with oil. 2. Cut tofu block into bite-sized pieces and add to pan. 3. Add about 12 cup of marinade and let it simmer until the tofu begins to brown. 4. Coat a separate pan lightly with wok oil and pour in frozen rice and veggies. Simmer on low-medium for about 5-10 minutes, until frozen rice and veggies are thawed and tender. 5. Pour rice into wok and mix everything together. Add two scoops of peanut butter and simmer until melted. Stir and let sit to allow all the flavors to come together.

for Speech-Language Pathologists & Audiologists

MEAL

Squash Spaghetti
IngreDIenTS 1 large spaghetti squash 1 teaspoon olive oil Sea salt Parmesan cheese DIreCTIonS 1. Preheat oven to 400 degrees. 2. Cut squash in half lengthwise. 3. Drizzle with olive oil and sea salt and place skin-side up in a baking pan. 4. Bake for 25-30 minutes. 5. When the squash is fork tender, remove from oven. Scoop the noodle-like flesh into a saucepan. 6. Combine with your favorite sauce and sprinkle with parmesan cheese.

Click here to read a tip from Stephanie!

for Speech-Language Pathologists & Audiologists

DESSERT

gluten-Free garbanzo Bean* Chocolate Cake

IngreDIenTS 112 cups semisweet chocolate chips 1 (19 oz.) can of garbanzo beans, rinsed and drained 4 eggs
3 1

4 cup white sugar

2 teaspoon baking powder

1 tablespoon confectioners sugar for dusting DIreCTIonS 1. Preheat oven to 350 degrees and grease and flour a 9-inch round cake pan.

Click here to read a tip from Stephanie!

2. Place the chocolate chips into a microwavesafe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent. 3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add sugar and baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan. 4. Bake for 40 minutes in preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10-15 minutes before inverting onto a serving plate. Dust with confectioners sugar just before serving.
* from AllRecipes.com

for Speech-Language Pathologists & Audiologists

DESSERT

oatmeal Scotchies
IngreDIenTS One 11-ounce bag of butterscotch chips 114 cups flour 1 teaspoon baking soda
1 1

2 teaspoon cinnamon 2 teaspoon salt 4 cup sugar 4 cup brown sugar

Click here to read a tip from Stephanie!

1 cup (2 sticks) butter

3 3

2 eggs 1 teaspoon vanilla extract 3 cups old-fashioned oats DIreCTIonS 1. Preheat oven to 350 degrees. 2. Combine baking soda, flour, cinnamon and salt and set aside. 3. In a separate bowl, combine butter, both sugars, eggs and vanilla. 4. Gradually add in flour mixture, oats and chips. 5. Mix everything together. Drop rounded spoonfuls of dough onto cookie sheets. 6. Bake for approximately 8 minutes (longer if you like crispy cookies).

for Speech-Language Pathologists & Audiologists