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I can't remember if Sam can have corn, but this is Jadon's favorite recipe:
Tex-Mex Millet and Amaranth Corn Casserole
1 Tbs. organic, unrefined coconut oil, ghee, or butter
1 1/2 cups millet, washed and drained
1/2 cup amaranth, rinsed in fine strainer and drained
1 Tbs. sea salt
6 cups water
Kernels from 8 ears of corn, or 16oz. frozen corn
1 large onion minced
1 large red bell pepper diced
1 mild green chili pepper, diced (optional- I don't use this)
1 tsp. herbamare
1 3/4 tsp. frontier herbs mexican seasoning (salt free)
1/2 tsp. ground cumin
1. In bottom of large stockpot saute' onion, green chili pepper, Mexican seasoning, and cumin in oil, ghee, or butter with sea salt until onion is translucent.
2. Add millet, amaranth, corn, and water.
3. Bring water to a boil, cover, turn heat on low and let cook 30 minutes.
4. Fold in red pepper and Herbamare, adjust seasonings to taste.
5. Pour into 9" by 13" buttered casserole dish, dotting with butter or ghee if desired.
6. Bake 30 minutes at 350 degrees.
Enjoy!
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and Sam, 8 
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