Friday, December 21, 2012

An Oldie But A Goodie: Preparing to Travel with a Toddler

My oldest son (almost 4) has travelled by plane twice, the last time shortly after his second birthday.  Today we'll be boarding a plane again, on our way to visit family in El Salvador.  Luckily for us, our neighbours have out of town family visiting for the holidays, and they'll be house sitting for us while we're gone.  The last time I prepared to travel with a toddler I wrote a post about how I hoped to make the trip a smooth one.  I revisited it again while preparing for this trip and found that most of it is still pretty relevant almost two years later.  There are some differences of course, most notably that this time we're also travelling with a 4 month old, so there are more things to consider. 

I'm re-posting that original post here with some photos thrown in, and at the end I'll make note of some of the changes I've made to accommodate an older child, and how we plan on handling a baby on a plane as well.  I hope there are some ideas in here to help make your travel go smoother as well!

Preparing to Travel with a Toddler


 
As I've already mentioned, we're leaving on a family vacation to visit my in-laws early next week.  This means long waits at the airport, a 5+ hour flight, line-ups at customs and a 45 minute car ride to the in-laws' place with a 2 year old in tow.  We need to be at the airport at 4am.  Oh yeah, and since the airline can't accommodate his food restrictions, it also means breakfast, snacks and lunch need to be prepared in advance.  I know I'm not the only one encountering a similar situation, so I thought I'd share some of the ways I hope to keep my son occupied, fed and happy on our trip!

General Travel Preparations

1- We bought him his own plane seat.  Since he's over two, it was mandatory, but when we took him on a plane as a baby, it wasn't and we didn't.  We got lucky on the way home that there were extra seats, but the way to our destination was cramped, uncomfortable and tiring.  It's more expensive to buy an extra seat for a baby, but I would recommend it.  Besides it being safer for the child, it gives everyone more room to spread out and makes activities such as eating on the plane much simpler.

2- We're bringing his car seat on the plane.  Again, not mandatory, but safer than a lap belt alone.  I'm hoping that the familiarity of the car seat will help to put him at ease, and that he'll be willing to sit still for longer periods of time.  I'll let you know how this goes. 
 


3- Stroller:  I wish we had bought one of those frames that you can attach the car seat to for the airport, but we procrastinated and didn't get around to it.  So we'll be taking the next best thing, our umbrella stroller.  I'm not thrilled about having to check it at the plane door because it takes longer when getting off, but the convenience of it is worth it to me.  This one is similar to mine.

4- Backpack/Tether:  I thought long and hard about this before I bought it, but safety won out over all other considerations.  My son isn't going to sit in his stroller the whole time, and he can bolt across a room so fast that strangers have often commented in amazement at the speed of such a little kid.  We bought a Tigger harness that looks like a backpack, and the tail is a little leash that will keep him from being able to run off unattended.  He LOVES the backpack.  We'll see how much he loves being unable to run away!

5- Thomas Mini Suitcase:  He loves anything to do with that little blue train, and the suitcase is small enough to be carry on luggage.  We filled it with activities for him to do on the plane.  Ours has a different design, but it essentially looks like this.


Activities

I read somewhere that it's always a good idea to bring activities or toys that your child hasn't seen before, and I thought this was a great idea.  Since I didn't want to buy ALL new toys, I started making some things "disappear" about a month ago, and they will magically "reappear" on the plane!  Here are some types of activities I think work for his age group:

1- Toy Cell Phone:  He loves to talk on his phone, and we can pretend to call just about anybody from up in the air.

2- Travel Activity Tray: It attaches to the car seat.  This way I can attach it once we're in the air, and I don't have to worry about the seat tray not reaching or being at the wrong height.  He can use it to play or eat on.

3- Toy cars/trains: Small enough that I could pack a few and rotate them as necessary.  Cheap enough that I don't care if one gets lost under the seat or gets forgotten at the airport.

4- Magnetic Drawing Board with Water Marker Board on Reverse: He can colour, erase, colour, erase, colour... you get the picture.  This one isn't the same, but it gives the general idea.

5- Story/Activity Books: A few stories he loves, and a few new ones.  He loves to lift flaps, press buttons, feel different textures.

6- Sticker Books:  I don't know what it is about stickers, but they can entertain him for ridiculous amounts of time.  I bought a book with 300 stickers for less than $5.

7- Teddy Bear: He loves talking his bear through situations.  He practices the bed time routine and reassures him that he'll be back soon, he rubs his back, etc.  Hopefully this attachment will help keep him calm and occupy some time while he makes sure his bear is comfortable.

8- Paper and crayons: Speaks for itself I think.  He can draw his Grandma a picture to give as a gift!


Meals and Snacks
This part is the most critical.  He'll have to eat breakfast, lunch and snacks from home.  Here's what I plan to bring.

1- Fruit: blueberries because he eats them one at a time, and it takes forever.  Sliced strawberries and whole bananas.

2- Packaged dried fruit snacks:  He thinks they're candy, but they contain nothing but fruit.  The packages are the perfect snack size.

3- Frittata: This dish tastes great cold, and can be sliced and eaten almost like a piece of pizza.  This will be breakfast along with the fruit.


4- Gluten Free Crackers: He eats these slowly, and if I can get my hands on those little packets of jam they'll taste even better.

5- Fish Sticks and Baked Fries with mixed vegetables:  Not the most practical meal perhaps, but fish sticks are his FAVOURITE right now, and I know he'll eat them without a fuss.  We have a thermal lunch bag, so I'm counting on it to keep them in good shape.  I'm hoping they'll reheat them on the plane, but honestly, he'll eat them cold. 
 
2012 Update:
 
He's old enough now to sit through almost a whole movie, so we caved and bought a portable DVD player and some kid friendly earphones.  I let him pick out a few videos that he likes and then threw in a few that are new to hopefully keep him interested for longer.  He also has one of those pen reader things that read a book for you as you tap it on the page.  His is called a Poingo, and it also comes with earphones, so  he can enjoy "reading" his book without bothering everyone else on the plane.
 
He no longer likes Thomas, but Lightning McQueen makes him happy, so I got him his own rolling backpack that he's already packed with his favourite toys. 
 
And the 4 month old, you ask? 
 
This time we're not bringing a stroller because one of my husband's relatives there has one that we can borrow while we're gone.  Instead, I'm going to carry the baby in a carrier through the airport to keep my hands free.  We have two suitcases, two car seats, a baby bag, my son's carry on and another carry-on.  For a girl who moved to Paris for a year with only two suitcases in tow, this feels like we're bringing the whole house, but such is life with two kids!
 
We're bringing soothers and bottles on the plane to help with relieving the pressure in his ears, and we've packed a few little toys to entertain the little guy with.  He picked today to get sick, so I'm crossing my fingers that it's better and not worse in the morning.  He'll be dressed in layers, and I've brought cream for his skin, because it can get dry in an airplane, and that can make babies uncomfortable. 
 
This trip is a special one for us.  My husband's grandfather is turning 90, my brother-in-law is getting married, and this will be the first time my husband will be celebrating Christmas with his entire family since 1996.  We're also meeting our nephew, who is six weeks younger than our baby, for the first time.  I'm looking forward to celebrating and enjoying the warm weather!
 
I'll be posting while I'm there, so please check for updates.  Happy travels!

Thursday, December 20, 2012

Holiday Treat #12: Chocolate Covered Cranberries

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

Sometimes during the holidays it's nice to have something a little bit different but still festive.  Dipped fruit is easy to do, but dipped strawberries to me are a summertime treat.  Up the sophistication level and the holiday factor by substituting cranberries or even clementine slices for a holiday treat with familiar holiday flavours.  Dark or milk chocolate work fine, but I like the way white chocolate looks against the red of the cranberries.  For a more adult treat, mix a bit of your favourite liqueur into the chocolate. 


Ingredients

1 bag fresh cranberries, at room temperature and wiped dry
Same amount of chocolate (ex. 12 oz. bag of cranberries, 12 oz. chocolate)
Dash of liqueur (optional)




Directions

1- Line a baking sheet with wax paper.  In a glass bowl, melt the chocolate in the microwave.  Melt in 1 minute intervals, stirring each time.

2- Using a toothpick for dipping, dip individual cranberries in the melted chocolate.  Allow excess to drip and lay on waxed paper to dry.  Repeat.  Place in refrigerator to harden completely, and then store in the fridge until ready to eat.

It is very important that the cranberries be both room temperature and dry.  Cold cranberries will cause the chocolate to harden too quickly, making it difficult to finish a batch.  Wet cranberries will make the chocolate slide right off. 

The sweetness of the chocolate takes the edge off the tartness of the cranberry.  These are addictive, but really very pretty to serve and would make a great cake topping. 

Tuesday, December 18, 2012

Holiday Treat #11: Gluten Free Cake Pop Snowballs

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

When I made my first batch of cake pops, I didn't realize how many pops one box of cake batter would make.  The cake pop maker only came with 12 sticks, and it hadn't occurred to me that I might need more than that.  It turned out that I could make several dozen cake pops with one batter of cake mix.  What to do with all those cake pops I didn't have sticks for? 

Turn them into snowballs! 

Cake Pop Snowballs

Ingredients
(Cupcake liners, for presentation)

1 Gluten Free Cake Mix (I made these with Betty Crocker Devil's Food Cake Mix.)
Eggs as called for in mix, plus 1 extra egg
Substitute milk (or substitute) for the amount of water called for in recipe
1 Pudding Dry Mix
1 jar white icing, for decorating
1 bag shredded coconut, for decorating

**Most cake pop recipes call for using half the amount of liquid called for in the recipe, but I found that with gluten free mixes, the pops come out too dry if I cut the liquid in half.  I keep the original proportions.

Directions
Oven 350F


1- Mix all ingredients in a large bowl and beat according to cake mix instructions. 







2- Spoon batter into bottom half of cake pop pans, not quite to the fill line.  Put on lid and attach fastening clips.  Bake in a 350F oven for approx. 15 minutes.  Check that they're done by poking a toothpick through the hole at the top.  When it comes out clean, they're done. 







3- Allow pans to cool before removing lid.  Don't worry about any batter that has puffed through the holes at the top.  Loosen pops around the edges with a plastic knife. 






4- Spread icing all over cake pop.  You can insert toothpicks into the ends to make it easier to get icing everywhere, but I just hold them between thumb and forefinger, and fill in any gaps when they're in the cupcake holders.  Roll iced balls in coconut and place in cupcake liner.  Touch up any spaces that aren't evenly covered. 





These are really pretty to serve, and look lovely when they're bitten into and the chocolate cake is revealed, contrasting with the white icing and coconut. 





Monday, December 17, 2012

Holiday Treat #10: Frankie's Sticky Toffee Pudding

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

In October, I took my family to a 100% gluten free restaurant in Uxbridge called Frankie's Ristorante.  The owners of the restaurant also run a bakery where they sell freshly baked gluten free goods and also mixes so that customers can make their own products at home.  After our delicious lunch, my husband and I had the sticky toffee pudding for dessert, and it was so incredible that I then bought the mix at the bakery to try at home.  I made it this weekend as my contribution to a holiday dinner I attended. 


The bakery ships mixes and flours, and I think it's definitely worth looking into if actually getting to Uxbridge, Ontario is inconvenient for you. 

Gluten Free Sticky Toffee Pudding
(Frankie's Gluten Free Mix)

Directions




1- Place the dates from the package in a bowl and cover with the boiling water. 
Allow to soak while preparing the rest of the mix. 




2- Mix the flour and additional ingredients indicated on the package in a large bowl.  Add dates and water and blend until smooth. 








3- Bake in a 9 inch baking dish or individual ramekins in a 350F oven for the time indicated on package.  I baked it in a large dish, but I think I would do ramekins next time. 








4- Prepare sticky toffee sauce by combining 5 tablespoons brown sugar with 2 tablespoons butter over medium heat until bubbly, and then stirring in 2 tablespoons whipping cream (I substituted milk and it worked fine) 






4- Pour over baked cake and serve.  (I, of course, forgot to take a photo of the final step because we weren't at home and I was busy serving the dessert, but I have included a photo of the sticky toffee pudding from Frankie's, made with the same recipe.) 





I would recommend making double the amount of sauce.  Pour half over the cake and allow it to be absorbed, and then serve the rest as extra sauce if anyone wants it.  This dessert is delicious, and fancy enough for a formal dinner.  Presentation is everything! 


Sunday, December 16, 2012

Gluten Free Weekly Menu Plan

This week's menu plan has meat only one night, and three soups.  With Christmas right around the corner, there will be several heavy meals in the days to come.  I thought some light meals were in order this week instead.






Monday: Gluten Free Pasta with Meatless Tomato Sauce










Tuesday: Roasted Red Pepper Soup 











Wednesday: Lentil Soup












Thursday: Gluten Free Pizza & Salad









Friday: Vegetable Soup, Beef Roast with Vegetables

Friday, December 14, 2012

Holiday Treat #9: Banana Bread

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

Banana bread may seem like an odd choice to add to a holiday treat list, but I don't feel that way at all.  Sliced on a dessert platter or served with tea or coffee to holiday guests, banana bread makes a great holiday dessert.  I love baking mine as muffins for my son to eat for a breakfast treat.  This past week, though, I decided to bake some as mini loaves in festive baking pans, and this may be my new favourite way to make this recipe.   Wrapped in cellophane with some ribbon and a pretty gift tag and these make great gifts for neighbours or co-workers.

Mini loaf pan. These come in packs of 8, at most bakery supply stores


The lovely people at BabyCakes NYC have graciously given me permission to post their banana bread recipe on my site, so a big thank you goes out to them.  A friend of mine sent me this recipe after bringing some along when she came to visit, and my son ate 4 of the muffins.  It is my new favourite banana bread recipe, which is impressive because it is not only gluten free, but dairy, sugar, nut and egg free, too.  Yup.  A vegan banana bread that tastes incredible. 

BabyCakes NYC's Banana Bread

Ingredients

2 cups Bob's Red Mill Gluten Free All-Purpose Flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. xanthan gum
1 tsp. salt
1 tsp. ground cinnamon
1/2 cup coconut oil (the recipe calls for some oil to grease pan, but for mini loaves in individual wrappers, this isn't necessary)
2/3 cup agave nectar
2/3 cup rice milk
1 tsp. vanilla extract
1 1/2 cups mashed bananas  (My son doesn't like chunks of banana, so I puree mine, but simply mashing with a potato masher is sufficient)
1 cup chocolate chips (optional)  I use Enjoy Life chocolate chips because they are gluten and dairy free, and produced in a dedicated facility.

Directions
Yield: 10 slices of regular loaf, OR approx. 16-18 muffins, OR 8 mini loaves
Preheat oven to 325F.
If using loaf pan, grease pan.  Line muffin tins if making muffins.  No prep necessary for mini loaves if baking in individual paper pans.





1- In a medium bowl, mix together flour, baking powder, baking soda and xanthan gum.  Add coconut oil, agave nectar, rice milk and vanilla extract to dry ingredients and stir until mixture is smooth.  (Stir by  hand, it is very easy to get everything mixed and smooth.) 
Fold in mashed bananas with a plastic spatula until evenly distributed throughout the batter.  If using chocolate chips, add them now.









3- Fill loaf pan halfway with batter.  If making muffins, fill muffin tins with batter.  If making mini loaves, fill almost to top with batter, evenly distributed among the 8 pans. 



4- Bake according to method of preparation.
Traditional Loaf: Bake on centre rack for 35 minutes, rotating 180 degrees after 20 min.  Loaf is done when a toothpick inserted in centre comes out clean.  Allow to cool for 20 minutes.  Run a knife around the edges and invert loaf onto a cutting board.  Place another cutting board on top and invert again to be right side up.


Muffins: Bake 20-25 minutes.  Check muffins after 20 minutes.  Muffins are done when a toothpick inserted in centre comes out clean.



Mini Loaves: Place mini loaf pans on a cookie sheet.  Bake 25-30 minutes.  Check after 25 minutes.  Loaves are done when a toothpick inserted in the centre comes out clean. 







***Serve immediately or cover with plastic wrap and eat within 3 days.  I have also frozen the muffins and they hold up quite well when defrosted. 

This is a favourite recipe of mine and has become a go-to staple when I feel like baking.  The ingredients may not all be familiar at first, but I purchased everything at my local grocery store.  Search the natural or organic aisle for the coconut oil and agave nectar if you don't see them in the baking aisle.  I hope you enjoy this banana bread as much as I do!






Thursday, December 13, 2012

Holiday Treat #8: Gluten Free Cake Pops

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

I found a cake pop pan one day without really looking for it, and bought it on a whim.  It's not one of the fancy electric ones, it's one that goes in the oven like a muffin tin.  The tin came with 12 cake pop sticks, but the batter makes more than 12, so buy some additional sticks at a store that sells bake ware, like a Michael's or a Bulk Barn.

I prefer these to the "make a cake, smash and mix with icing" method because they're not as sweet and wet, and they are uniform in size. 

Gluten Free Cake Pops

Ingredients  (For decoration ingredients, see below)
Yield: 3-4 dozen, depending on mix

1 Gluten Free Cake Mix (I made these with Betty Crocker Devil's Food Cake Mix, and Pamela's White Cake mix.  They both turned out, but the Pamela's mix was a bit dry, making it more difficult to get the sticks to stay in.  Still delicious, though.)
Eggs as called for in mix, plus 1 extra egg
Substitute milk (or substitute) for the amount of water called for in recipe
1 Pudding Dry Mix
Small amount of chocolate or candy melts to adhere sticks to cake pops, set aside

**Most cake pop recipes call for using half the amount of liquid called for in the recipe, but I found that with gluten free mixes, the pops come out too dry if I cut the liquid in half.  I keep the original proportions.


Directions



1- Mix all ingredients in a large bowl and beat according to cake mix instructions. 










2- Spoon batter into bottom half of cake pop pans, not quite to the fill line.  Put on lid and attach fastening clips.  Bake in a 350F oven for approx. 15 minutes.  Check that they're done by poking a toothpick through the hole at the top.  When it comes out clean, they're done.






4- Allow pans to cool before removing lid.  Don't worry about any batter that has puffed through the holes at the top.  Loosen pops around the edges with a plastic knife. 





5- Melt a small amount of coating (chocolate or candy melts) and dip sticks in them.  Push into cake pops and then place in freezer for a few minutes to harden.  



(I forgot to take a picture of the vanilla batch with the sticks, so I've attached a photo of the chocolate ones, in case you're wondering why my vanilla pops are suddenly chocolate!)






Decorating Cake Pops

While the pops are in the freezer, prepare decorations.  You will need approx. 2-3 cups of melted chocolate or candy melt to coat the pops, or you could use 1 container of regular frosting.  When they come out of the freezer, I remove them from the tin and put another batch in the oven while I'm decorating.







1- Melt coating in a glass or ceramic bowl and set aside.











2- Lay out sprinkles, coloured sugar, or other decorations that will be used to coat the pops.    Set up a cake pop drying stand.  Cheap ones can be purchased at baking supply places or you can make your own using the hard foam used for flower arranging. 







3- Remove the pops from the freezer.  Take a cake pop out of the tin, and brush off any crumbs.  This will make the coating adhere more evenly.  Coat the pop with the melted candy, and allow excess to drip off before rolling it in any additional decorations. 









4-Stand in drying stand and allow to harden.  






Best stored in the refrigerator of they are not going to be eaten within one or two days.  Place in sealable freezer bags in a single layer.


Wednesday, December 12, 2012

Wordless Wednesday

 


My son and his cousin, waiting for Santa. Guess which one wasn't so sure about it?

 

Tuesday, December 11, 2012

Holiday Treat #7: Gluten Free Butter Tarts

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

I love a full sized butter tart, but for the holidays I like the idea of mini ones because so often holiday spreads are a collection of bite sized desserts.  These will fit right in on any holiday tray. 

If you've read my blog before, you'll know that I walk the line between convenience and homemade, preferring to make things myself when it's convenient, but not above using a shortcut when I feel it's warranted.  This is one of those times.  Preparing gluten free pie crusts can be frustrating sometimes, and the rest of the butter tart is so easy to put together that it doesn't make sense to me to prepare the pastry from scratch.  If it's your thing, go for it. 

Gluten Free Butter Tarts

I used a frozen pie crust from Kawartha Bakery, defrosted it in the fridge, and worked with it while still cold.  I am very happy with the results.  The pastry was easy to work with, cooked evenly and was nice and flaky with great flavour.
Yield: Approx. 12 large or 16 mini tarts

Ingredients

1 prepared pie crust
1 egg
1/2 cup brown sugar
1/2 cup corn syrup
1/4 cup melted butter
1 tsp. pure vanilla extract
3/4 cup raisins (check ingredients list, you'd be surprised how many packs contain gluten)

Directions
Preheat oven to 400F
Use a muffin tin or a mini muffin tin, lined for easy cleaning.



1- Dough should be refrigerated before use.  Lightly dust working surface with gluten free flour, and roll out dough using a piece of plastic wrap between the rolling pin and the dough. 










2- Using a cup, cut out circles for the tarts.  Press into muffin tins, removing any excess from the tops.  Repeat process until all tins are filled.  Place in refrigerator while preparing the filling.  I use a spatula to lift them easily without breaking the circles.












3- In a bowl, mix together egg, brown sugar, corn syrup, butter & vanilla.  When completely mixed and sugar is dissolved, add raisins and stir to incorporate.  
***The ratio of brown sugar to corn syrup can be adjusted as desired.  I like the texture the corn syrup gives it, but it could be reduced and the brown sugar increased if desired.






4- Remove tart shells from fridge, and fill with raisin mixture. 









5- Bake at 400F for 10-12 minutes or until pastry is done.  Let cool, remove and eat.  If storing, place a piece of waxed paper between layers. 





I made mine in a mini-muffin cooker because I was curious to give it a try.  They came out fine, but I had to make two batches because of space constraints and the clean-up was more work than it was worth.  I would recommend regular muffin tins, lined for ease of clean-up.