Gluten free and dairy free ideas

Hi friends!  Do you have a child like mine who was diagnosed with the Autism Spectrum and doesn't 'sit' well with foods that have gluten or dairy in them?  These types of food can honestly lead to your child experiencing certain behaviors due to their intolerance of these items. I am going to over the next few days post recipes that are gluten and/or dairy free that you can try out for your child/children.
BREAKFAST CASSEROLE   

Ingredients

• 4 thick gluten-free bread heels, cubed (or enough bread to cover the bottom of the dish)
• 12 cooked gluten free sausage links (or other breakfast meat to cover the bread, be sure it's gf)
• 10 large eggs
• 1 1/2 cups milk or milk substitute (I used Almond Breeze original almond milk)
• 1 teaspoons herbes de Provence (or other blend of herbs that you like with eggs)
• salt & pepper to taste

Instructions

1. Grease the bottom and sides of a 9 x 13 inch baking dish. Place the gluten-free bread cubes in the bottom of the dish.
2. Put the sausage or other meat on top.
3. In a large bowl, combine the eggs, milk, herbs, salt & pepper. Beat well with a fork, whisk or immersion blender.
4. Pour over top the bread and meat.
5. Cover and refrigerate until morning.
6. Bake at 350° F for about 30 minutes or until the egg is set.                                                    

   Slow Cooker Beef Roast and Carrots

   

                                              

   TO FREEZE AND COOK LATER

   INGREDIENTS

   • 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
   • 1-2 pounds carrots, peeled and chopped into bite-sized pieces
   • 3 tablespoons extra virgin olive oil
   • 2 tablespoons red wine vinegar
   • one seasoning packet like Mccormick's [any that goes well with beef that your family prefers]
   Directions: Combine all ingredients in your slow cooker. Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.                                                                Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in the refrigerator. Cook on “low” setting for 8 hours, or until meat easily pulls apart with a fork. Shred meat and serve.                   If you are like me, I am always trying to find some healthy recipes that I know my son would actually eat. He happens to really like cooked carrots. LOL! So these two I have tried and are a 'winner' at my house. Always feel free to e-mail me at barbgadway@live.com and let me know if you tried them and liked them as well or if you have any questions/concerns or just want to say 'hey'. :) Blessings  HUGS!!!!!!!!!