But that's easier said than done--especially if one of the kids has autism. Children on the ASD spectrum are very sensory, reacting negatively to light, sound, smells and touch. Especially to different textures, and especially when it comes to eating. Tapioca beads in Peppermint Green Tea is bliss for me, but for my son Joseph it's akin to swallowing worm balls, and that can cause a gastric eruption. So unless I wanted to spend the rest of my life wearing half-chewed food in my hair, I had to find ways to supplement my boy's dietary needs without triggering his gag reflexes.
Once again, my local veggie guy came to my rescue with some yellow squash. These fruit (yep they're a fruit) have a slightly sweet taste and seems to blend well with other flavors in recipes. Below is the recipe for Blue Moon Squash Patties.
Blue Moon Squash Patties
1 cup gluten-free Bisquick
2/3 cup corn meal
1 tsp. Tone's Tuscan Garlic Seasining
1/2 tsp. seasoned salt
1/2 tsp. sugar
1 tsp. onion powder
1 medium yellow squash, shredded
1/3 cup sharp cheddar cheese
2 Tbsp. Parmigiano-Reggiano cheese, grated
2 medium eggs, beaten
1/4 cup almond milk
10-12 slices of Blue Cheese
Using a 2" biscuit or cookie cutter, cut a circle out of each slice of cheese. Set aside.
In a large bowl, stir together the first six ingredients.
Add the squash, cheeses, eggs, milk, and mix well until everything is well combined.
Lightly spray a large skillet with non-stick spray. Using a 2 tablespoon cookie scoop, drop the batter into the middle of the skillet. Use the back of the scoop to slightly flatten the batter and shape into a 3" circle.
Cook over medium heat 2-3 minutes per side or until lightly browned.
Remove from the skillet and top with a Blue Cheese "moon." Serve while warm.