This is a guest post from Susan Schuman at Our Family Eats:
About four years ago my family changed our eating habits entirely. We cut out artificial ingredients from our diets to treat ADHD-like symptoms my 3 year old daughter was experiencing. It was a hunch that changed our lives forever and has made us a much healthier and happier family. Later we learned that both my children have issues with gluten so with the help of sites like Simply Sugar and Gluten Free we ditched that too. (Thank you Amy!)
Our gluten free diet doesn’t seem to phase anyone, but when people find out that we don’t eat anything with artificial ingredients they immediately begin asking questions. Far and away the most popular question is “So what DO you eat?” Isn’t that strange? We have become so dependent upon chemicals and highly processed foods that the idea of removing them is confusing and even scary to a lot of people.
My mission is not just to prove you can change your child’s behavior by avoiding artificial ingredients, but that it’s not that hard to do. The options for eating an all natural diet are endless, the problem is that we’ve all forgotten how to do it. Or that we have convinced ourselves we are too busy to even attempt it.
To prove my point, take this recipe for Steak and Potato Kebabs. I doubt you’ll find a faster meal out there, even from the freezer section. These are simple ingredients with simple preparation, but it has a huge impact on the plate. If you have time to stop at the drive thru then you have time to cook a meal like this one. See what I mean? Cooking at home (from scratch no less) is not nearly as daunting as you may think.
I knew from the first moment I made these Steak and Potato Kebabs that they would be a family favorite. Seriously, who can resist a meal on a stick? Certainly not my kids. These kebabs can make any weeknight feel a little bit special, and are a dream to make when guests come over for dinner. I can prep the skewers early in the day so the only work I need to do when friends arrive is to fire up the grill, and maybe throw together a big salad. It’s a completely effortless meal that never fails to impress. Now that’s my kind of home cooking.
Serves: serves 4
- 1 pound small potatoes (I used yellow gold)
- 1 to 1½ pounds steak, such as sirloin, cut into 2" pieces
- 2 tablespoons extra virgin olive oil
- 2 tablespoons gluten-free tamari sauce
- 1 clove of garlic, minced or grated on a microplane
- ½ teaspoons dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried coriander
- ¼ teaspoon paprika
- Place potatoes in a large pot and cover with water. Bring to a boil over high heat. Cook potatoes for 6 - 8 minutes, until a fork pierces the skin easily. Remove from the heat before the potatoes are fully cooked; they will finish cooking on the grill. Drain and let the potatoes cool. This step can be done a few hours ahead of time and refrigerated until ready to use.
- Place the steak in a large bowl. Whisk together the olive oil, tamari sauce, garlic, oregano, salt, black pepper, dried coriander, and paprika. Pour over beef and stir to coat well. Cover and refrigerate for at least an hour or up to 12 hours.
- Heat the grill to medium-high. Thread the potatoes and steak onto metal skewers, alternating between the two. Place the skewers on the grill and cook for five minutes, then turn. Continue cooking until the steak reaches your desired level of doneness. Serve warm.
Susan is a mom who eliminated her daughter’s behavior problems by cutting out artificial ingredients. She’s helped hundreds of other families do it too. You can find her ADHD Diet Plan along with plenty of healthy, family friendly recipes and tips for taming the dreaded picky eater syndrome on her blog Our Family Eats.