Trish’s Bolognese Baked Potato – Gluten Free
Super Mom Inspires Her Children to Learn to Cook Healthy and Gluten Free! Read all about it!
Not five minutes after I wrote a Facebook post about this summer’s “Cooking with the Kiddos” event here at Fine Cooks, did I receive the most wonderful email from Trish in Australia.
I call her a “super mom” because it takes a lot of courage to make the changes she has made in her life. Not only did she actually execute on her plan to make changes, she made sure her children were on board and participating.
Life can get pretty complicated and there are just some days that are plain harder to navigate than others.
Trish has taken the time to take some of these challenges head on and, in doing so, has set a remarkable, long-lasting, positive impression on her children.
I think she’s brilliant and what she wrote is more probably more accurate than most people want to admit. She is living proof that anyone can change their life.
Here’s to the first of many summertime entries from my Fine Cooks readers on how you are cooking up lifelong learning in the kitchen and making a positive impact on children!
Below is Trish’s story and her delicious Bolognese Potato.
Our children are aged Lachlan 5, Bailey 6, and Natalie 10 . I have been morbidly obese for over 20 years and am currently on a weightloss and excersise program.
I have been gluten free for about six months to see if gluten was causing some of the health issues I was having.
It was the culprit.
Our children are said to be predisposed genetically to obesity because of my lifelong weight issues.
I am no health expert, but I believe that it is more of a learned behaviour than something that is inherited genetically.
By educating myself on healthy food choices, healthy ways of preparing food and portion control etc., I have not only lost weight, but also taught my children about good food choices.
I have also taught them the importance of handing it on to their children and so forth, therefore breaking the cycle of obesity in our family gene pool.
The children take turns in helping in the kitchen.
We just found that they are more likely to try new foods if they have a part in creating it and also gives them skills in the kitchen on how to handle food and teaches them that food doesnt have to be processed and prepackaged to be convenient and easy to prepare.
I tell them often if the ingredient looks like something God made then it is a healthy choice. If it looks like something a person or machine made then it is most likely not as good for you .
Theyre at the age where they understand this now which is great and they can usually tell the difference.
This is a dish we made not long ago. I was looking for alternatives to pasta .
Use your favorite bolognese recipe (great place to hide carrots or any other vegetables your children don’t generally enjoy on their own) . You can top with cheese, plain yogurt or light sour cream.
There were 3 empty dishes by the end of this meal and they all got to help make it. All in all, it was a great success.
This tastes amazing and does not take long to cook. (The potatoes take the longest in the oven – about an hour, but the sauce can be made in less than 20 minutes).
Trish's Bolognese Baked Potato - Gluten Free Cooking with the Kiddos
- 4 Russet potatoes
- 4 slices olive oil
- 1 Tbsp garlic, minced
- 1 Tbsp bacon, cut into small pieces
- 2 cups fresh cut green beans
- 1 1/2 cups fresh mushrooms, sliced thin
- 3 cups gluten free plain spaghetti sauce or your favorite gf bolognese sauce
- 1/2 cup mozzarella cheese, shredded (or your favorite cheese) *optional
- 1/2 cup Greek yogurt or light sour cream *optional
- Wash and scrub potatoes. Use a fork to poke holes in the tops of each potato place on a baking sheet in an 180 deg C/350 deg F pre-heated oven for an hour or until the potatoes are soft in the center.
- Heat a wok or large skillet over medium/high heat. Add the oil and saute the garlic, mushrooms and green beans for 5-7 minutes or until the green beans are tender. Drain off any excess fat from bacon.
- Add your favorite gluten free bolognese or spaghetti sauce, stir together and heat until warm.
- Slice open the baked potatoes and spoon mushroom bolognese on top.
- Sprinkle cheese and top with Greek yogurt/sour cream (optional) and serve.