Some kids' standards I can duplicate pretty easily.

Spaghetti? Done.

Chicken nuggets? done.

French fries? It's in the bag.

Others are a little more tricky. The top three foods I find the most difficult, especially since my son stopped eating casein (dairy), are macaroni and cheese, cheeseburgers and pizza. Cheeseburgers and pizza are difficult because the cheese alternatives are not always so melty.

I looked into the Tofutti brand, but on its Web site, the company will not guarantee that it is gluten free. Then, I discovered Galaxy brand rice cheese and cheese squares at Good Food Co. They are gluten-free, casein-free and delicious. Yay! Success! I have not tried to make mac and cheese with them yet, but these brands work well on a gluten-free pizza crust or on a hamburger patty. I made the pizza crust from scratch, but if dairy is not a no-no, there are plenty of frozen options, or check out GF Cucina's in Sterling Heights!

But, I might not have to resort to the cheese alternative because my son happens to enjoy this healthy version:

Mac and Squeeze
1/2 baked butternut squash
2 tablespoons butter or buttery spread
3 cups cooked gf macaroni
salt and pepper, to taste

Blend squash in a food processor with butter, salt and pepper until smooth. Mix with noodles and enjoy!

I like this take on Rachael Ray's version. It's what I made before my son nixed the dairy:

Mac and Cheese (gluten-free, not dairy-free)
1 package gf elbow noodles
3 cups milk
2 tablespoons butter
2 tablespoons gf flour blend
salt, pepper to taste
3-4 cups shredded cheese of your choice (Kroger brand is gluten-free: their number is 1-866-221-4141 if you ever want to ask a dietitian!)

Cook noodles and drain. Melt butter in large pot and sprinkle flour overtop. Let cook in butter for a few minutes, then whisk in milk a little at a time. Add cheese and salt/pepper, stir and simmer until thick and bubbly. Mix in pasta. Enjoy!

Picking apples is a holiday tradition our family continues on Oct. 14 in memory of my dear brother who passed away on that day in 2004. And nothing could honor my brother more than a wagon ride into Michigan's orchards to let my children run through the rows of colorful trees, stopping to pluck their sweet, delicious fruit, just as my brother and I did when we were little ones. We fill our baskets and load them back on the wagon, stopping once again to pick up some pumpkins for Halloween.

This sweet tradition has an additional bonus for those with a gluten intolerance. Apples are gluten-free, of course, and the fruit makes a good addition to meals, desserts and lunchboxes. Apples provide a bit of vitamin C, potassium and a slew of antioxidants. Apples also are a good source of soluble fiber, which helps control insulin levels by slowing the release of sugar into your bloodstream. For a list of pick-your-own sites in Southeast Michigan, click here.

Here is a family favorite that I've been baking for years:

Pork Chops and Apples
2 medium apples (we like Yellow Delicious)
2 tablespoons brown sugar
1 teaspoon honey
1 teaspoon cinnamon
4 boneless pork chops
cooking spray
salt and pepper to taste

Heat oven to 350. Cut the apples into slices and place at the bottom or a casserole. Drizzle a little honey over the apples and sprinkle cinnamon and brown sugar.

Spray skillet and brown chops, seasoning with salt and pepper. Place over apples and cover. Cook 40-45 minutes or until pork reaches 160 F. Serve with rice and your favorite squash for a filling fall meal.

This dessert is delicious with a scoop of ice cream:

Apple Cobbler Crisp
Filling
5-6 apples (we like Gala), pealed, cored and chopped
2 tablespoons corn starch
2 tablespoons sugar
1 teaspoon honey
1/2 teaspoon cinnamon
cooking spray

Top
1/2 cup butter or buttery spread
3/4 cups sugar
1/2 cup of your favorite gluten-free flour mix (we like Bob's Red Mill)
1 teaspoon baking powder
1/4 cup of milk or milk substitute
1 teaspoon cinnamon

Spray casserole dish and fill with chopped apples. Toss with corn starch, honey, sugar and cinnamon. In a mixer, cream butter and sugar then gently add flour mix and baking powder. Add milk a little at a time until it is a pourable consistency. Do not over mix. Pour over apples and bake 40-45 minutes. Top will get dark brown and crispy.

Tip: If you are bringing little ones with a gluten intolerance to the apple orchard, remember that there will probably be fresh doughnuts there, and you will be able to smell them as soon as you leave the car. So, you might want to pack a gluten-free version.

The leaves are falling, the air is crisp and school is in full swing. For those with gluten-free kids, that means more time indoors doing indoor activities. But before you -- or your child's teacher -- pull out the macaroni necklaces, Play-Doh, glue stick or crayons, take a minute to evaluate the ingredients. Gluten likes to sneak into craft supplies.

Package up some gf elbow noodles, spaghetti, or any pasta that may be used in crafts or sensory bins and send them to school with your child. Talk to your teacher to find out what brands of supplies are used, and make sure that only non-powdered gloves are used if they are required during messy play.

Here is a small list of gluten-free products that may be used during craft time:

• Colorations Dough, which is also free of most allergens.
• Most Crayola products, except Play-Doh, do not contain gluten. But the company warns their products may have come into contact with Play-Doh on machinery.
• Palmer Paint Products, found at Walmart or Michaels.
• Scotch Brand tape.
• Elmer's glue and glue sticks.
• Silly Putty.
• Colgate shaving cream.
• Johnson and Johnson lotion.
• Moonsand (Nickelodeon's Floam is NOT gluten free).

And here are some handy recipes if you are in need of some indoor messy play. Have fun!

From Cel Kids:

Gluten-free Play-Doh
1/2 cup rice flour
1/2 cup cornstarch
1/2 cup salt
2 teaspoons cream of tartar
1 cup water
1 teaspoon cooking oil
Food coloring, if desired

Mix ingredients in small saucepan. Cook and stir on low heat for 3-5 minutes or until it forms and begins to look slightly dry. Place on wax paper and cool. Store in plastic container.

Edible custard is a fun activity for kids stuck indoors. Pour it onto a tray and let them practice writing, fill a plastic bag and let them squish it around or just let them "cook" with you. From "The Out-of-Sync Child Has Fun" by Carol Stock Kranowitz:

Pouring Custard
2 tablespoons custard powder or cornflour
1 tablespoon of sugar
Dash of vanilla
2 cups milk, or milk substitute

Whisk ingredients in microwave-safe dish and cook for 2 minutes. Whisk again, than microwave another 2 minutes more, or until thick.

Although it's nearly a month away, the thought of being able to keep my picky eater from turning into a little monster on Halloween is giving me nightmares. Last year, he could at least have dairy and the list was pretty large when it came to finding him standard, store-bought Halloween loot. Click here for that list. Here are some things that worked for me last year:

1. I packed a "safe" candy bag and kept it at home. He still went trick-or-treating, but when he came home, I told him "good job!" and handed him his goodie bag as a reward. I even snuck in some dollar-store toys that I knew he would love.

2. Only pass out gf candy, such as Tootsie Rolls and M&Ms. That way you can keep the leftovers.

3. Think non-candy treats. We have passed out glow-sticks, raisins and fruit snacks.

4. BEWARE of candy corn. Gluten hides inside its "modified food starch." Some people say Brach's brand is gluten-free, but I have yet to hear from the company on a definite answer, so I'm not going to risk it. Jelly Belly brand definitely is, but I haven't seen that kind in stores. Click here to order online.

This year, I'm working the midnight shift trying to figure out some new tricks to get treats into his little plastic pumpkin. Here is what I plan to do now that my picky eater is gfcf:

1. I'm stocking up on Mike & Ikes, Dum-Dum pops, Jelly Belly Candy Corn (see No. 4 above) and Skittles. Those are the only "mainstream" candies I know are gfcf.

2. I'm again making a goodie bag with dollar-store items, Enjoy Life chocolate bars (found at Good Food Co. and other health food stores), fruit snacks, stickers and glow sticks.

3. I will involve him in making some spooky treats, like Kraft marshmallows dipped in melted gfcf chocolate chips. I'll put a stick in each marshmallow and let him do the dipping. I also plan to make chocolate-covered gf pretzels to pass out in his class for Halloween.

4. I will vow that he has a costume that will make him forget he is eating a different bag of candy.