Orange Food – Pumpkin Stuffed Chicken and Carrot Vitabrit Muffins

Ever since we told Oscar that eating carrots would help him see in the dark, he has been extraordinarily good at eating his vegetables.  Not just orange ones (I haven’t corrected his assumption that all orange vegetables are carrots) , but green ones as well.  To take advantage of this and maintain his interest, I’ve been developing recipes with orange foods – carrot, pumpkin and sweet potato – all moderate salicylates.  I’ve never made a stuffed chicken breast before, but after watching a few YouTube clips it turned out to be pretty easy and these pumpkin stuffed ones were delicious.  The muffins were modified from this Carrot Muffin recipe from the Australian Institute of Sport.

Carrot Vitabrit Muffins

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Serves	15
Prep time	20 minutes
Cook time	25 minutes
Total time	45 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates
Suitable for	Dairy / Lactose Free, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type	Sweet Things
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot

Healthy, easy carrot and Vitabrit muffins.

Ingredients

• 2 Vitabrits (crushed)
• 3/4 cups white self-raising flour
• 1 1/4 cup wholemeal self raising flour
• 3/4 cups brown sugar
• 1 pear (peeled, cored and finely chopped)
• 2 Medium carrots (grated)
• 1 tablespoon golden syrup
• 2 tablespoons sunflower oil
• 1 1/4 cup oat milk
• 1 egg (lightly beaten)
• 1 teaspoon vanilla essence

Directions

1.	Preheat the oven to 180 C and prepare the muffin pans.
2.	Sift the flours and sugar into a bowl. Adding the husks back in.
3.	Stir in the Vitabrits, pear and grated carrot. Make a well in the middle.
4.	In a separate bowl, whisk together the golden syrup, oil, milk, egg and vanilla, then add to the flour mixture.
5.	Mix gently until just combined, then spoon into the muffin pans.
6.	Bake for 20 to 25 minutes, or until the muffins are well risen and spring back when touched.
7.	Leave in the pan for a few minutes, then turn out onto a wire rack to cool, or eat while still warm.
8.	Store in an airtight container.

Note

Low Amines, Low Glutamates, Moderate Salicylates, Dairy-free

Substitute the oat milk for any other type of milk.

Pumpkin Stuffed Baked Chicken

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Serves	4
Prep time	1 hour
Cook time	30 minutes
Total time	1 hour, 30 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for	RPAH Elimination Diet - Moderate Chemical
Meal type	Main Dish
Misc	Child Friendly, Pre-preparable, Serve Hot

Pumpkin and cream cheese stuffed chicken breasts.

Ingredients

• 4 Skinless chicken breast fillets
• 200g Pumkin (peeled and diced)
• 2 Spring onions (finely chopped)
• 2 teaspoons Minced garlic
• Sunflower Oil
• 2 tablespoons Light cream cheese
• 1 Egg
• 1/2 cup Plain flour
• 1 cup Home made bread crumbs (Refer to Basics Page)
• Salt

Directions

1.	Cook the pumpkin (steam, microwave, boil), and set aside.
2.	Fry the spring onions and garlic in a bit of oil until soft. Add the pumpkin and cook for another 2 to 3 minutes. Transfer to a bowl and roughly mash with a fork.
3.	Stir in the cream cheese and season with salt. Set aside to cool.
4.	Cut a pouch in each chicken fillet and stuff with the pumpkin. Use a tooth pick to close the opening.
5.	Place the flour and breadcrumbs on two large plates. Lightly beat the egg in a large bowl.
6.	Roll the chicken breast in flour, coat in the egg, then roll in the breadcrumbs. Place on a lined baking tray.
7.	Cover in plastic wrap and let chill in the fridge for 30 minutes.
8.	Preheat the oven to 180 C.
9.	Bake in the oven for 30 minutes, turning over after 15.
10.	Serve with vegetables or salad.

Note

Moderate Salicylates, Low Amines, Low Glutamates

Variations:  substitute pumpkin for sweet potato.

Refer to the Basics page for Home Made Breadcrumbs.