World’s Greatest Mom Cookbook
I’ve updated my personal cookbook and organized one with only stage one recipes to make it easier for newbies. I put it into a PDF document. Each recipe is on a separate page, making it easy to print out and place in your own binder. I also place mine in sheet protectors.
I recommend printing two-sided to save on paper (and to lessen the weight of your binder if you are using sheet protectors). There are also pictures to go along with most of the recipes. Below is the table of contents.
I’m offering this PDF cookbook for FREE for those that leave a review on Amazon of my new book, “All Natural Mom’s Guide to the Feingold Diet – A Natural Approach to ADHD and other Related Disorders.” I also have a GFCF (gluten and dairy free) cookbook as well. See previous post here. That one includes both stage one and stage two GFCF recipes.
To receive this free PDF, just send me an e-mail at firstname.lastname@example.org letting me know that you have left a review on Amazon along with the Amazon user name the review was left under. Also please let me know if you would like the GFCF Cookbook or the Stage One Cookbook. Please do not leave a review unless you have read the book obviously.
To leave a review, just pull up the book on Amazon, or click here. Scroll down to the bottom of the page and on the left there is a gray rectangular button that says “Write a Customer Review.” You may need to do this from a computer and not your phone though.
I will e-mail you the PDF to download within 48 hours (usually less). I will not use your e-mail address to solicit. I will only notify you of any free e-book promotions or future new book releases.
Also, don’t forget, if you leave a review by Feb. 20th, 2015 and leave a comment on my Facebook page, you’ll be entered to win a FREE Feingold membership as well! See this post for details.
Chicken Noodle Casserole
Garlic Lime Chicken
Garlic Pizza Dipping Sauce
Honey Lime Chicken
Lemon Mustard Chicken
Baked Cinnamon Pears
Creamy Potato Casserole
Garlic Mashed Potatoes
Seasoned Red Potatoes
Chocolate Covered Oreos
Chocolate Covered Potato Chips and More
Mrs. Field’s Chocolate Chip Cookies
Oatmeal Cookies / Ice Cream Sandwich Cookies
Peanut Butter Cookies
Salted Cracker Toffee
Sugar Cookies with Frosting
Turtle Pretzel Bon-Bons
Yellow Cake with Butter Frosting
Auntie Anne’s Soft Pretzels
Caramel Fruit Dip
Banana Chocolate Chip Muffins
Carrot Pineapple Muffins
Chocolate Granola Bars
Cinnabon Cinnamon Rolls
Old Fashioned Pancakes
Pina Colada Smoothie
you, do not worry about your life, what you will eat or drink…Look at the birds
of the air; they do not sow or reap or store away in barns, and yet your
Heavenly Father feeds them. Are you not
much more valuable than they?”
all-purpose flour. I use Namaste.)
use 1 lb)
pieces (I use the big carrots, not baby carrots)
for thickening (I use organic corn starch)
In a large zip
lock bag, combine flour and spices. In
batches, add beef to flour mixture and toss to coat. Transfer to a plate. In a large non-stick pan, heat the oil at
medium-high heat. Cook beef until
browned all over. With a slotted spoon,
transfer beef to crock pot.
Add 1 cup of
stock to pan and stir to scrape up any brown bits. Transfer stock mixture to crock pot. Add carrots, potatoes, celery, onion,
remaining cup of stock, bay leaves, and parsley to crock pot. Mix well to combine.
Cover and cook on
low for 8-10 hours, or on high for 4-6 hours, until vegetables are tender and
stew is bubbling. Remove bay leaves and
Add peas. Cover and cook on high for 15-20
minutes. Season to taste with salt and
pepper. Can thicken with a mixture of
cold beef broth or water and about a TB of tapioca starch.
12 hours in advance of cooking. Follow
directions and refrigerate overnight in the crock pot. The next day, place stoneware in slow cooker
and cook as directed.
I apapted this recipe from
our favorite GFCF (gluten and dairy free) cookbook called “Cooking for Isaiah”
by Silvana Nardone.
6 cups Fritos or other corn chips crushed (I throw mine in my food processor)
1 tsp salt (or less to taste – I use ½
tsp because the chips are already salty)
½ tsp pepper
3 eggs (I use olive oil instead. Use Bertolli or organic.)
Cut up chicken breasts into strips then dip chicken into a small bowl of olive
oil (or slightly beaten eggs if you can do eggs). Coat chicken with Frito
mixture and place on to a slightly oiled baking dish. Cook at 425 degrees for
I use the Frito Scoops for this recipe. Fritos have cross contamination issues
but the Scoops are supposed to be run on a separate line so have less CC issues
if you have a gluten sensitivity. Everyone really likes these. (Frito Lay will
no longer work with Feingold but used to be approved for years. We still use
them without a problem.) This recipe also included a honey mustard dipping
sauce recipe but we didn’t try it.
pears, peeled and sliced (once sliced, cut slices in half)
cup of water (add another 1/3 cup if you make with apples)
tsp organic cornstarch
cup brown sugar (Domino Light Brown Sugar)
TB of flour (any GF blend)
dashes of salt
the oven to 350 degrees. In a bowl,
combine the water and cornstarch. Then
add the flour, cinnamon, salt, sugar, and butter. Place the sliced apples in an 8×8 baking
dish. Pour the cinnamon mixture over the
apples. Cover with aluminum foil and
bake for 30 minutes for pears, and 40 minutes if you make apples, stirring
every 10 minutes. Sometimes I set the
timer for the first 10 minutes, so I don’t forget to stir them. Serve alone or over ice cream or on top of
freeze any leftovers in single servings.
I make this for holiday gatherings sometimes. Just double the above recipe.
Stage 1 (pears)
Stage 2 (apples)
or use Spectrum Organic)
4 cups powdered sugar (I use C&H)
4 TB cocoa powder (I use Hershey’s Unsweetened)
2 tsp vanilla extract (I use Simply Organic brand from Woodman’s or WF)
Combine shortening and cocoa in a mixer and
beat until creamy.
Add one cup of powdered sugar, salt, vanilla
and two tablespoons of rice milk. Mix until creamy. Gradually add the remaining
3 cups of powdered sugar and rice milk.
Add more rice milk or powdered sugar as needed
to reach the desired consistency.
Philadelphia Cream Cheese block)
in a mixer until smooth. Serve with fresh
fruit. We like sliced apples or
strawberries (stage two).
serve with stage 1 fruits like pear slices, canned pineapple, kiwi, etc.)
too. They defrost quickly. I like that they contain a lot of oats. Oats have a
calming effect. These are great for the car in the morning when you’re running
late (for us that would be every day.) J Or, I send them to school for snack or in their lunch.
1/3 cup brown sugar, packed (Domino brand)
1 tsp vanilla extract
1 cup whole wheat flour (regular flour is probably fine too)
1 tsp baking soda
4 1/2 cups rolled oats
1 cup (6 ounces) semi-sweet chocolate chips (I use Ghirardelli)
Preheat oven to 325 degrees. In a medium-size mixing bowl, cream together the butter, honey, brown sugar, and vanilla extract. (I used an electric mixer.)
Add flour, baking soda, and oats. Stir until well-mixed. Stir in chocolate chips. Using a spatula, press mixture into a lightly-greased (I use coconut oil) 9×13-inch baking dish. Bake at 325 degrees for 18-22 minutes, until edges are just starting to brown. Remove from oven and place dish on wire rack to cool.
Cool granola bars, and then cut with a sharp knife. I store these in the freezer in a large zip lock bag. They defrost quickly.
Feingold Stage 1
some plastic candy molds. I got mine at Wal-Mart in the craft section. We have
a ton of different ones that we use to make gummy snacks. Hobby Lobby or
Michael’s is also a good place to look. I found a candy making kit that had
insect molds (my kids’ favorite) and it had a squeeze bottle included. That
makes pouring the chocolate into the molds easier. You can buy lolli
sticks at the same places.
2 cups of chocolate chips (we use Ghirardelli or Enjoy Life for dairy free)
2 TB of shortening or coconut oil (I order both from Tropical
Melt the chocolate chips and shortening in a small saucepan on low, stirring
continually until melted.
Transfer mixture to a squeeze bottle, or just carefully fill the candy molds
however you want or use a pipette. Place in the fridge to set for about an
hour. Turn the molds over and pop the candies out. If they don’t pop out, use a
knife to pry them out.
Can leave as solid chocolates, or add ingredients for variety. I added some
rice krispy cereal to some. We use Erewhon brand.
For another variety, I’ve added about 1/2 teaspoon of peppermint flavoring (I
got at Whole Foods) to two cups of chocolate chips to make peppermint flavored
Then I sliced up some almonds and added those to a few. Almonds are stage two.
Use peanuts for stage one. If you like be sneaky, throw in about 1/2 teaspoon
of powdered wheat grass. 🙂 The chocolate seems to mask the taste when I’ve
added it to other chocolate treats. Store in the fridge or freezer.