Recipes for allergy sufferers: tasty and safe dishes for children. Steamed meat cutlets Cabbage and apple salad

Stuffed zucchini

Ingredients:

• 1 medium-sized young zucchini
• Minced meat from the kind of meat that a child can eat 200g,
• Medium sized tomatoes 2 pcs.
• Mayonnaise or sour cream,
• Hard cheese.

Wash the zucchini, peel, remove the seeds, cut into thick rings, about 2 cm thick.

Place these rings on a baking sheet greased with vegetable oil.

Place a spoonful of minced meat in the middle of each “zucchini” ring.

Also cut the tomatoes into rings. Place a tomato ring on each zucchini ring.

Pour a little mayonnaise or sour cream on top of the tomato rings, and then sprinkle with grated cheese.

The dish is baked in the oven at 200C for about 45 minutes.

This recipe can be used to prepare dinner for a child with allergies.

Beef in vegetables

Ingredients:

• Beef meat 400g,
• Young zucchini, cabbage 150g each,
• Potatoes 250 gr,
• Vegetable oil.

This dish can be cooked in a double boiler, or in a deep frying pan or on a baking sheet.

First you need to cut the beef into small pieces, rinse everything thoroughly, salt it and place it on the bottom of the dish.

The second layer is potatoes, cut into cubes.

Then cabbage, chopped into thin slices.

The top layer is zucchini, cut into cubes.

If the dish is not prepared in a double boiler, you need to add a little water so that the vegetables are thoroughly cooked. The dish cooks in a saucepan for approximately 1 hour and 20 minutes. An hour in the steamer is enough.

It is worth saying that this recipe for a child with allergies allows you to change the ingredients. For example, white cabbage can be replaced with Brussels sprouts, and zucchini with cauliflower.

Dietary turkey for children from one and a half years old

Ingredients:

• Turkey fillet 700-800g,
• Salt.

This recipe for a menu for a child with allergies is very simple - rinse the fillet, add salt, you can add spices to taste and put in a double boiler. The turkey meat is cooked in a steamer for just over an hour.

A tasty, dietary, healthy and hypoallergenic turkey dish is served with any side dish - rice, mashed potatoes, buckwheat porridge.

Rice and turkey

Ingredients:

• Turkey, fillet 50g,
• Rice of any kind 2 table. spoons,
• Carrots and onions to taste if desired.

Boil the rice separately from the meat.

Boil the turkey fillet in a steamer or saucepan.

Boil the carrots and grate them on a fine grater, chop the onion finely. Sauté them.

Mix rice, carrots, onions and turkey meat. Grind the dish in a blender.

This second dish for the children's menu is suitable for babies from 9 months.
Turkey meat in the oven - second course option

Ingredients:

• Turkey fillet 700g,
• Carrots 1 piece,
• Green peas.

Wash the turkey fillet, rub with salt and spices, wrap in foil and bake in the oven (approx. 1 hour).

Boil carrots and cut into slices. Serve with meat along with peas.

Turkey meat in the oven is an option for a hot dish for a child with allergies.

Mashed potatoes for little ones
Ingredients:

• Not old potatoes 1 pc.

This recipe is suitable for the first feeding of a child from 6 months.

Wash the potatoes, peel them, cut them into cubes and boil them in a saucepan or double boiler.

Do not add salt.

When the potatoes are cooked, drain some water and reserve about half. Mash the boiled potatoes along with the remaining water.

You can do it differently - drain all the water in which the potatoes were boiled, and to make them soft, add breast milk or baby formula to the pan and mash the potatoes thoroughly.

Zucchini puree for a child with allergies from 6 months

Ingredients:

• Medium sized zucchini, half.

Wash the zucchini, or rather half of it, thoroughly, remove the peel and seeds, and cut into small cubes.

Cook the zucchini until soft. You can do this in a double boiler.

When the vegetable is cooked, it is better to grind it further in a blender.

Zucchini, like mashed potatoes for babies, should not be salted; it is better to add baby formula or breast milk to the mashed potatoes to improve the consistency.

Buckwheat under a fur coat

Ingredients:

• Buckwheat, ground in a blender or coffee grinder 2 tablespoons. spoons,
• Apple, half,
• Banana, half,
• Plum, 2 pcs.

Pour water over the ground buckwheat so that the water covers the grain by about 1 cm.

When the buckwheat boils, reduce the heat and add the peeled plums and banana to the saucepan.

Mash the fruit with a fork directly on the buckwheat and mix everything thoroughly.

While the cereal is cooking over low heat, grate the apple on a fine grater.

Place the cooked porridge on a plate and cover with an apple coat on top.

Here is such a delicious and unusual porridge recipe for a child with allergies.

Buckwheat porridge with banana

Ingredients:

• Buckwheat, ground in a blender or coffee grinder 2 tablespoons. spoons,
• An apple and a banana, half each.

Boil ground buckwheat to a liquid consistency.

Cut the apple into cubes and add to the buckwheat. Grind everything together in a blender. However, you can grind the apple separately and then add it to the buckwheat.

Place the porridge mixed with apple on a plate. Make a well in the middle and mash the banana in it with a fork.

Corn porridge with fruit - a delicious porridge recipe for a child

Ingredients:

• Corn grits, ground in a blender or crushed in another way 2 table. spoons,
• Apple, banana, pear, half each.

Boil corn grits until liquid.

Five minutes before the end of cooking the porridge, add an apple and a pear, cut into cubes, and a banana, cut into slices.

Stir and cook the porridge for another 5 minutes.

Grind the cooked porridge with fruit in a blender until pureed.

Rabbit cutlets

Ingredients:

• Rabbit meat 100 gr,
• Crumb of white bread
• Vegetable oil.

Rinse the meat thoroughly and if it is not fillet, then cut it off the bone.

Pass the rabbit meat through a meat grinder, preferably twice.

As always, when preparing minced meat, add bread crumbs, salt and pepper to taste.

Make small cutlets so your baby can eat them.

Fry the cutlets in vegetable oil and then cook in the oven or steam until done. This will take 20 minutes.

Rabbit cutlets - this hypoallergenic dish for babies can be served with any side dish.

Cabbage rolls

Take a large cabbage, tear off the top wide leaves from it, carefully but thoroughly wash them.

Cut the leaves lengthwise into strips 5 to 7 cm wide.

So that the leaves become soft and can be rolled into rolls, lower them into boiling water for a few minutes.

Remove the leaves from the hot water, cool slightly and spread the filling on them. It can be mashed pumpkin or grated carrots, or whatever you want. The filling also depends on which vegetables your child can eat.

Wrap cabbage leaves and rolls.

We made healthy cabbage rolls!

Required: 1 liter of soy milk, 50 g of vermicelli, salt, sugar.
Preparation. Bring the milk to a boil, add vermicelli, cook over low heat for 10-15 minutes, add salt and sugar. Pour into plates and serve.

Soy milk soup with potato dumplings.

Required: 1 liter of soy milk, 3 potato tubers, 2 eggs, 3 tbsp. l. flour, salt.
Preparation. Peel the potatoes, boil in salted water until tender, mash, add flour, beaten eggs, stir. Bring milk to a boil. Form dumplings with a spoon, place them in boiling milk and cook over low heat for 10-15 minutes. Add salt. Pour into plates and serve.

Soy milk soup with potatoes.

Required: 1 liter of water, 200 g of soy milk, 3 potato tubers, 1 onion, parsley, salt.
Preparation. Peel the potatoes and onions, finely chop them into cubes, add water and cook for 15 minutes. Add milk, salt and cook for another 10 minutes. Pour into plates, sprinkle with chopped parsley and serve
.
Milk-egg soup.

Required: 1 liter of soy milk, 200 g of water, 6 boiled eggs, 2 carrots, 1 tsp. lemon juice, parsley, salt.
Preparation. Peel the carrots, boil them, rub through a sieve. Finely chop the eggs and parsley and mix with the carrots. Add lemon juice, salt. Beat with a mixer, pour in hot milk, cook for 5 minutes. Can be served hot or chilled.

Millet porridge with pumpkin.

Required: 1 glass of millet, 1 glass of water, 1 glass of soy milk, 300 g of pumpkin, salt.
Preparation. Peel the pumpkin and remove seeds, cut into pieces, add water and simmer for 5 minutes. Add washed millet, soy milk, salt and cook until tender. Remove from heat, stir, let steep for 10 minutes and serve.

Millet porridge balls with carrots.

Required: 300 g of millet porridge, 100 g of soy yogurt, 4 carrots, 2 eggs, 3 tbsp. l. vegetable oil, 3 tbsp. l. breadcrumbs, salt.
Preparation. Peel the carrots and boil in salted water, rub through a sieve, mix with millet porridge, add eggs. Form into balls, roll in breadcrumbs and fry on both sides in vegetable oil. Drizzle with yoghurt and serve.
Potatoes stuffed with chicken and soy cheese.
Required: 8 potato tubers, 150 g minced chicken, 100 g grated soy cheese, 1 tsp. caraway seeds, 1 clove of garlic, 1 onion, 3 tbsp. l. vegetable oil, salt.
Preparation. Fry the onion and garlic in vegetable oil (2 tbsp.). Add minced chicken, salt, water and simmer for 15 minutes, cool, mix with soy cheese. Peel the potatoes and cook until half cooked, cut them in half, remove the pulp from the middle and mix it with the prepared minced meat. Fill the potato halves with minced meat, place on a baking sheet greased with vegetable oil, sprinkle with caraway seeds and place in an oven preheated to 180 °C for 20 minutes.

Potatoes with soy cheese sauce.

Required: 5 potato tubers, 4 boiled eggs, 150 g grated soy cheese, 1 onion, 2 tbsp. l. lemon juice, 100 g soy milk, 70 g vegetable oil, green salad, 7 black olives, salt.
Preparation. Peel the onion, cut into thin rings, add salt, sprinkle with lemon juice and leave for 30 minutes. Peel the potatoes and boil in salted water. Mix cheese with soy milk, place in a heated frying pan, add oil and simmer until thickened. Pour the sauce over the potatoes, garnish with onions, olives, chopped eggs, lettuce and serve.

Egg casserole with tomato.

Required: 4 eggs, 2 tbsp. l. tomato paste, 1 tbsp. l. olive oil, 50 g grated soy cheese, 50 ml soy milk, 40 g parsley, salt.
Preparation. Grind the eggs with tomato paste, salt, mix with chopped parsley and soy milk, beat with a mixer and pour into a greased mold. Bake in the oven at 200°C for 6 minutes, sprinkle with cheese, roll up. Cut into portions and serve.

Nutrition for allergic diseases Ilya Melnikov

STEAM MEAT CUTLETS

STEAM MEAT CUTLETS

Products: per 100 g: meat 150 g, wheat bread 20 g, wheat crackers 6 g, butter 6 g, water 30 g.

Separate the meat from bones, tendons, films, cut into small pieces and pass through a meat grinder along with bread soaked in water and lightly squeezed out. Salt the minced meat, mix well, gradually adding one tablespoon of cold water.

Make cutlets from the cutlet mass and cook them in a special pan - a double boiler. If you don’t have such a pan, you can use a net with legs that is placed on the bottom of the pan. Water must be poured so that it is below the mesh. From the moment the water boils until the cutlets are ready, 20 minutes pass.

This text is an introductory fragment. From the book Nutrition for Liver Cirrhosis author Ilya Melnikov

From the book Nutrition for Allergic Diseases author Ilya Melnikov

author Ilya Melnikov

From the book Nutrition for Hypertension author Ilya Melnikov

author Ilya Melnikov

From the book Nutrition for Stomach Diseases author Ilya Melnikov

From the book Diabetes Handbook author Svetlana Valerievna Dubrovskaya

From the book Special diet against allergies and psoriasis author Elena Vladimirovna Dobrova

From the book Allergy. How to defeat her. Simple and effective methods to keep allergies under control author Irina Stanislavovna Pigulevskaya

From the book of 100 recipes for dishes rich in microelements. Tasty, healthy, soulful, healing author Irina Vecherskaya

The potential allergic hazard of certain products can be reduced if you follow simple rules during their preparation. And in some cases, pre-treatment will be required.

• The potatoes need to be finely chopped and then soaked in cold filtered water for up to 12 hours. At the same time, change the water periodically. This helps remove nitrates and starch from root crops.
• The remaining vegetables must be soaked for 2–3 hours before cooking. To remove toxic chemicals that may have been used to treat the cereal, it should also be soaked in cold water for about 2 hours before cooking the porridge.
• To reduce allergenicity, meat is frozen, and during cooking, the broth must be drained at least once.
• Remember that heat treatment of fruits, whether boiling or baking, does not reduce their allergenicity.
• Please also keep in mind that despite the low allergenicity of our delicious recipes for allergy sufferers, you can use them in the menu of an allergic child only after consultation with your doctor.

Recipes for children with allergies: potato balls (from 2 years old)

• 2 medium sized potatoes
• 1 tbsp. l. olive oil
• salt on the tip of a knife
• 1 tbsp. l ground corn flakes

Preparation:

1. Pour a glass of boiling water over the soaked potatoes and cook covered.
2. Drain the water and puree the potatoes in a blender, add olive oil and salt.
3. Make balls from the resulting mass, roll in crushed flakes and bake on a greased baking sheet at 200°C.

Recipes for children with allergies: rice pudding with apples (from 1.5 years old)

• 1 tablespoon rice
• salt on the tip of a knife
• 1 tbsp. l. Sahara
• 1/4 cup puree from stewed Antonovka.

Preparation:

1. Keep the rice in cold water for 2 hours, drain the water, add a glass of hot water, salt and sugar and cook until half cooked.
2. Then add the applesauce prepared in advance and simmer over low heat for 30 minutes.
3. Place in a mold and refrigerate to harden. Serve cold (room temperature).

Draw your attention to!
The given recipes may not be suitable for all children, because allergies are a specific disease and are individual in nature.

These dishes are prepared from medium- and low-allergenic products, however, individual intolerance is possible.

All dishes can be chopped depending on the age of the children, the presence of teeth and the development of chewing skills.

Products that the child cannot tolerate must be replaced or excluded from the recipe.

Special attention!!! Introduction of dairy products, quail eggs, carrots, parsley, sour cream and sour cream dishes (sauces) - only if tolerated.

Boiled meat soufflé

Meat (beef, veal) - 100 g, sauce - 35 g, quail egg - 1 pc. melted butter - 3 g.

Cook the meat (pork, beef, veal), cool, mince three times, combine with white (sour cream or milk) sauce, stirring thoroughly, add the yolk of a raw quail egg, add salt, and gradually add the whipped white to the meat puree. Beat the mixture well, place in a greased form and steam until tender in a water bath.

Steamed boiled rabbit soufflé

Boiled rabbit - 60 g, quail egg (if tolerated) - 1 pc. melted butter - 3 g.

Pass the boiled rabbit meat through a meat grinder twice, add sour cream sauce, stirring thoroughly, add the yolk of a raw quail egg (if tolerated), add salt, and gradually add the whipped white to the meat puree. Beat the mixture well, place in a greased form and steam until tender in a water bath.

Steamed boiled turkey fillet soufflé

Boiled turkey - 100 g, rice - 10 g, quail eggs (if tolerated) - 1 pc., butter - 8 g.

Pass the boiled turkey meat 2-3 times through a meat grinder with a fine grid, combine with rice porridge well boiled in water, stir, add quail yolks, melted butter and whipped whites. Stir the resulting mass, transfer it to a greased form and cook in a water bath. Pour the finished soufflé with butter.

Meat soufflé

Meat - 100 g, white bread - 20 g, quail eggs (if tolerated) - 1 pc., butter - 3 g.

Cut lean pork meat without films and tendons into pieces and simmer in a small amount of water until half cooked, then add stale white bread or crackers soaked in cold water, pass everything through a meat grinder with a fine grid, add vegetable broth, mashed quail yolks and stir, adding gradually whipped egg whites. Place this mass in a pan, greased with oil and sprinkled with breadcrumbs, and cook in a water bath.

Steam meat balls

Meat - 100 g, bread - 25 g, butter - 5 g.

Pass the meat pulp (any permitted) through a meat grinder twice along with white bread soaked in milk, add butter, add salt and mix thoroughly. Cut the minced meat into pieces and steam it, placing it on a water bath grate moistened with water.

Beef stewed with prunes

Beef - 120 g, carrots (if tolerated) - 15 g, onions - 10 g, prunes - 20 g, melted butter - 5 g, water - 50 ml.

Simmer the meat without films until half cooked, add chopped blanched onions, sliced ​​carrots and simmer covered over low heat for an hour. Then add the washed prunes, from which the seeds have been removed, and continue simmering until done. Serve the meat along with prunes and carrots, pouring over the sauce in which it was stewed.

Boiled meat goulash

Meat - 100 g, sauce - 60 g.

Pour the boiled meat cut into small pieces with sour cream sauce and simmer under the lid over low heat for 10-15 minutes. Grind if necessary.

Serve with sauce (if tolerated).

Boiled rabbit

Rabbit - 100 g, carrots (if tolerated), onions, parsley (if tolerated) - 3 g each, water - 250 ml.

Place meat without skin and tendons into boiling water and cook covered over low heat (chicken - 25-30 minutes, young rabbit - 40-60 minutes). Place carrots, onions, parsley root and salt into the broth 25-30 minutes before cooking.