Gluten Free Kitchen Witches

Cream of Cauliflower Soup with Shrimp

2012-01-18T20:08:00.000-08:00

Yasmine's Cream of Cauliflower-Shrimp Soup

1 head cauliflower, remove leaves, core, and cut into pieces
1 bunch asparagus, remove ends and break into pieces
2 medium zucchini, peeled and diced
2 tbsp olive oil
1 cup carrots, diced
2 ribs celery, diced
1 bunch green onions, clean and dice
2 cans of shrimp (do not drain)
1/2 cup diced ham or salami
1 quart chicken stock
1 tsp onion powder
1 tbsp parsley
1 tsp paprika
1/4 cup sherry
2 cups cream
1/4 cup butter
1 cup grated mozzarella

In stockpot, put: cauliflower, asparagus, zucchini, and chicken stock. Set over med-high heat.

In skillet, heat olive oil, add in carrots, celery, green onions, ham, and herbs. Saute over med-low heat. After about ten minutes, add sherry. Cook for another twenty minutes. Add shrimp and heat through.

By the time the carrot mixture is done, the cauliflower-etc., should be done. Let cool for ten minutes then divide in half and puree in blender. Be careful when blending hot vegetables. After the cauliflower-chicken broth mixture is fully blended, pour back in the stockpot. Add cream, butter, and mozzarella and stir. Add in carrot mixture and stir. Salt and pepper to taste.

Makes...a lot. Probably about 10 servings.
Very low carb. I haven't figured out how many but it isn't going to be much.

Yasmine

Low-Carb Clam Chowder (gluten free, not dairy free)

2011-12-18T18:42:00.000-08:00

This is excellent.

Yasmine’s LowCarb Clam Chowder

1 small head cauliflower(white), with leaves, stem taken off, chopped
3 ribs celery, diced
¾ cup diced baby carrots
1 bunch green onions,chopped
6 slices thick-sliced bacon,cut into little pieces (I use kitchen shears)
2 tbsp olive oil
1 cup clam juice (withoutsugar)
3 cans chopped clams (drainand rinse to get rid of sugar that is usually in there)
1.5 cups whipping cream
2 tbsp white wine
1 tsp lemon juice
1 tsp thyme
1½ tsp mild paprika
1 tsp onion powder
2 tbsp butter

In skillet, sauté onionsand bacon in olive oil.

Meanwhile, put cauliflower,celery, and carrots into pan and just cover with water. Bring to a boil overmedium-high heat and cook till soft but not mushy.

When bacon is browned, addherbs, clams, clam juice, wine, and lemon. Turn heat up to med-high and cook,stirring occasionally.

When vegetables are done,drain. Return half of them to the pan, and spoon half of them into a blenderand carefully blend to a puree. Be CAREFUL with the blender lid when removingto avoid steam burns.

Add bacon-herb-clam mixtureto vegetables in pan. Stir. Add in whipping cream and butter. Stir. Stir inpureed vegetables (this will thicken chowder).

Heat until steaming but notboiling. Add salt to taste. (And pepper—I can’t have it but this would be greatwith lemon pepper).

Serves 4-6, depending onhow hungry you are. Entire recipe contains about 26 carbs.

Low Carb Chocolate Peppermint Cream Pie

2011-11-16T18:38:00.001-08:00

I decided I needed to make a holiday dessert I'll be able to eat come Yuletide. What goes together better than chocolate and peppermint? So I came up with a low carb chocolate peppermint pie!

I'm going to work on a lemon pie version tomorrow.

--Yasmine

Crust:

2 cups almond meal
1/4 cup unsweetened baking cocoa (I like Ghiradelli's)
1/4 cup Zero or Zsweet or Splenda
1 stick melted butter

Mix well, press into 9" pie plate that's been sprayed with cooking spray. Bake at 350 degrees for 25 minutes. Remove and cool.

Filling:

2 pkgs softened cream cheese
1 cup heavy whipping cream
1 cup Zero or Zsweet or Splenda
1/4 cup sugar free peppermint syrup (Torani's makes a pretty good one)
1/2 cup baking cocoa

Beat cream cheese till fluffy. Add sweetener and syrup. Beat well. Add baking cocoa and beat until incorporated. Add whipping cream in a thin stream, beating on medium until it's all in, then whip on high for 2-3 minutes. Scrape bowl. Whip on high for another minute.

Topping:

1 cup heavy whipping cream
1/2 cup Zsweet or Zero, etc.
1 tsp vanilla

Whip until light and fluffy.

When crust is cool, spread filling evenly in pan. Spread with whipped cream and dust lightly with cocoa powder. Chill.

Makes ten servings at 6 grams net carb each.

On the Path of Goals and Dreams Update for 9/11/2011

2011-09-11T17:55:00.001-07:00

Time for an update!

As of tomorrow, I've been on my new way of life for two months. Seems almost surreal to say that, actually, because it almost seems like forever and yet no time at all. A strange sort of mental time warp!

I'm actually doing really well with the food aspect of my Revised Lifestyle :) I bought some coconut flour and tried the coconut muffin recipe Yasmine found. They were good so I need to bake some more. My husband has also started making our own full fat yogurt which ROCKS since I know exactly what's in it and we sweeten it with one of the splenda coffee syrups. Every once in a while I feel like I miss something but if I give it a few minutes, the feeling passes and I'm back to the low carb bandwagon.

I've lost about twelve pounds so far which puts me 11% of the way to my goal. YAY. It's not coming off super-fast but it's coming off. I'm actually hoping the fact it's not too fast will help my skin adapt back to a smaller shape instead of hanging off me. Shrink-to-fit, shrink-to-fit (repeats mantra).

I'm also proud that I'm still on my "No Excuses" six-day-a-week gym plan. I've completed eight weeks without a miss and am now on nine weeks. Scarily enough, I think I'm starting to enjoy it! Not everyday, though. Some days it takes everything I have to get my ass out of bed and off to the gym, but I do it anyway. My resting heart rate is slowing, my heart rate recovery time is getting faster and it takes faster walking to push me into the 120s or so which is my minimum heart rate for "exercise".

I did manage to give myself shin splints by trying to fast but those seem to have mostly resolved now. But, instead of just going for broke again, I'm trying harder to be patient. Yesterday I walked for an hour with 30 seconds of running at each ten minute mark. I'm going to try to keep myself on that pace every other day this week with just walking and no running on the days between.

I won't have my BFF, Jo, take measurements again until next month and we'll see what happens there. Right now I'm still wearing basically the same size but I can tell some differences in how things fit. I certainly have more energy and feel better overall.

Onward!

Body Spirit Saturdays (on a Monday) and Zevia Gelatin Recipe

2011-09-05T10:51:00.000-07:00

This past week it hit me, this is for life. The low carb diet has to be for life and there isn't going to be any going back to the way I was eating before. Maybe I'll be able to up my number of carbs later on (I’d like to get to where I can have 75 a day or so—that would seem like such a luxury), but I’ll have to see later. But yeah, this is it. I’m in for the long haul. Once I stepped over the line into mild type 2 diabetes, that was the nail on the coffin lid of my love affair with starch and sugar.

So this week, I decided to really do my research. As you know, I’m currently eating between 30-50 carbs a day. I try to keep it around 40. The thing I miss the most is eating more fruit. I love the taste, the lightness of fruit, and I stare at the produce counters this season, salivating over the peaches and nectarines and watermelon and all good tasting yummies. But fruit has carbs, and while I’ve been eating a lot of berries this year (low carb but pricey), I have had to forego the usual cavalcade of fruit that used to pass by my plate.

But now, yes, this is for life. So I began researching the vegetables I actually like or tolerate well. One is squash. Now, yes, winter squash does have carbs, but I realized I can have a cup of butternut or acorn squash cubes (raw, before cooking), for 14 grams of carb. Add that to a steak or some chicken and a cucumber-tomato salad and it makes what was a boring meal into something that actually FEELS like a meal. With the salad giving you, at the most, 3-4 grams carb, and the meat at zero, your dinner has 17-18 grams of carb. Craving spaghetti? 2 cups of spaghetti squash will give you 16 grams net carb. Add a meaty-tomato sauce for about 4-5 grams of carb, and you’ve got a spaghetti dinner. And, on a rare occasion, a 7” ear of yellow corn—15 grams of carb—can become a nice change of pace.

And an added bonus. I’ve never been terribly crazy about plain squash, but this weekend I made acorn squash with chicken and a salad for dinner. And that squash tasted SO good to me.

But back to the fruit. Yes, I miss fruit. So I thought about what tastes fruity. And came back to a childhood favorite—Jell-o. But sugar free Jell-o is made with aspartame and—while I will use some Splenda—I will not bring aspartame into the house. So I thought about it and then remembered the Knox gelatin I used to use to make dessert without sugar, by using fruit juice. And then I thought about the Zevia soda we drink and thought, why can’t I do the same using that? So I tried. And my first attempt was pretty good. I’m going to experiment with some different ingredients, add some concentrated raspberry tea (not black tea) to the mix, try it with Blue Sky sugar-free Root Beer for a fun change, but here’s my first attempt. And it’s gone, so I can’t take a picture of it, but that kind of says it was good enough for me to snarf down.

Sugar Free Cherry-Lemon Gelatin

2 packets Knox unsweetened gelatin

4 cups Zevia black cherry soda (1 cup needs to be very cold)
1/8 cup Splenda (or you can use Z-sweet)
½ tsp lemon extract
2 tbsp lemon juice

Pour 3 cups of the Zevia in a saucepan and begin to heat.
Add gelatin to 1 cup ice cold Zevia in bowl. Stir with whisk.
Add in Splenda, lemon extract, and lemon juice. Keep whisking while the rest of the Zevia heats.
Pour hot (not boiling) Zevia into the bowl and continue to whisk until everything is dissolved. Whisk for about 2 minutes.
Place in refrigerator and chill till set. Makes 4 cups.
Carbs: effectively 0.

Hope you enjoy this as much as I did. It’s lighter on taste than most gelatin, but it has a rather delicate flavor and oddly enough, reminds me of the rose petal jelly I used to make.

Yasmine

The Path of Goals and Dreams: Update for 8/21/2011

2011-08-21T20:31:00.001-07:00

It's been a lovely, very warm day here and for the first time I actually went out on a Sunday (my one approved day off exercise) and walked 3.2 miles in an hour on the Sammamish River Trail. Was glad for the Camelbak and the copious amounts of sunscreen, trust me.

This actually makes seven days in a row that I've walked. Tomorrow I meet with a personal trainer for my "getting started" session so we'll see if I can add weights to my walking. Probably not fast or very heavy at first but it's a start.

My new toy, a Garmin Forerunner 305 GPS watch + heartrate monitor, tracked and mapped out today's walk for me. I'm such a data geek :) Plus I like electronics and anything that will help me track data and stay accountable without lots of manual steps. So I guess I'm a lazy data geek.

I've stayed on my gluten-free and low-carb diet 100%. I have a daily limit of 30 carbs and I've kept it there. A side effect of being on a ketogenic diet is that I'm just not hungry. I seriously just don't care about food. For several days I have to seriously keep track of what I eat and when and make sure I get enough food.

In case you don't know, low carb diets are ketogenic if they are low carb enough - I've usually heard about 45-50 carbs as the upper end of ketogenic diets. After that it's "limited carb" and not really "low carb" but that works wonderfully for some people. YMMV :) For me, over 30 carbs a day is too much right now but I may be able to go there after I get down to goal weight.

I'm now in month two of my "no excuses" six-day-a-week exercise regime. It's still not easy but I have noted that when I don't want to go, I no longer try to rationalize a reason why I would be okay not to go. I whine a bit and get up anyway instead. A small bit of progress but it's there :)

One bad thing has been how much I have to fight my software geek nature to get up in time to do my workout before I need to be at the office and how early I have to go to bed in order to not be a zombie from lack of sleep. I prefer to get up late and stay up late but that's just not possible right now. Sucks :) Add in a weird bit of insomnia and there have been a few fuzzy days in there.

So here's a current goal update:

Short-Term Goals

Change my diet, somewhat drastically, from just gluten-free to gluten-free and low carb and stick to it. SUCCEEDED THIS WEEK
Get to the gym 6 days a week, no excuses. SUCCEEDED THIS WEEK + AN EXTRA DAY.
Walk at least a 5K under 60 min (3.1 miles, in case you don't know). SUCCEEDED TODAY ON MY RIVER WALK!
Take my medication and vitamins daily, on schedule, and take my blood sugar on schedule so I can adjust what is and isn't working. SUCCEEDED THIS WEEK

Starting Weight: 255

Today's Weight: 246

To work on this next week:

Drink enough water. This has been a constant issue.
Add weight/resistance routine to my walking routine.
Look for a less greasy sunscreen that my rosacea can handle.

So it's been a pretty good week, overall.

Body and Spirit Saturday: Progress! (And Pork Tenderloin Stirfry)

2011-08-20T19:34:00.000-07:00

OK, my turn for an update here. Today I saw very visible PROGRESS from my low carb diet and my exercise, so much so I was all a-flutter about it on Twitter.

It started out this morning when I was looking for one of my favorite dresses, because my velvet skirts are too warm for an eighty-degree day. Well, I couldn't find my dress (it has to be around somewhere) but as I was hunting for it, I saw on the top rack in the closet, six dresses I bought a year or so ago. They were supposedly my size when I bought them but...they were too snug to look remotely good on me and there's no way I'll wear clothing that makes me look like I'm squeezing into a sausage tube. I like form fitting, but not squished.

Well, I have been meaning to try them on for the past month or so--I left them through the first four months of my diet (I'm just four months in now), though I've gone through all my shirts and bras and tops a couple months ago and got rid of about 2/3 of my wardrobe. I had to buy all new shirts in a smaller size.

So, I decide...what the hell, let's play fashion show and try on the dresses. So I did. And...they all fit. All six. They fit and look nice and I stood there, staring in the mirror thinking, I could not wear these four months ago. And now, they look nice and I have six lovely new dresses. I was so thrilled! I love nice clothes and I dress up even when at home.

Also, just as a side note, my friend Sassy turned me on to a fantastic bra for larger cup sizes (and larger band sizes). Elomi Lingerie has the most fantastic bras that REALLY support. I'm wearing the Cleo underwire side support one, and it has a side support feature and really makes the girls stand up at attention without cutting into my sides. And no, that is not me modeling it.

So yes, that is progress with a capital "P" in my book. I also have other progress. Because of muscle spasms that hit so bad it's pretty much sidelined me from much walking, I have been out of commission at the grocery store, etc. for a long, long time. The past two weeks, I've gone in and done the shopping instead of Sam. I still can't lift a lot with my back, but I can now do grocery shopping which--considering my state till now--feels like a huge freedom.

Even when I was just exercising, I wasn't making much progress on the walking/back issue, but with the low carb diet, the combo is working wonders. I'm feeling better, I look better, everybody who hasn't seen me for a number of months has looked at me and said, "Wow, you look SO much better and healthier."

I've had a few--and I do mean few--days where I've gone up around 100 carbs (my usual is 30-50, trying for around 40 average--and this is what my naturopath suggests for me, to stay between that range), because we have to have down time, there has to be a safety valve. But even then, I make sure I don't eat something that's going to trigger my bad habits all over again.

I'm truly, finally, feeling like I can achieve my goals. Like I can get back to the health and mobility and body shape I want. Goals are to reach a 16-18 (I'm shorter than Maura, so I'll be curvier at that but I think I would be comfortable at that place). I want to be able to walk and dance again. I know I'll never be a swimsuit model, hell, especially at my age *grins* (trust me on that one), I know I'll never learn parkour or any of the X-games that I love to watch. But you know--that's fine. As long as I can dance again around the bonfire, as long as I can get out and take a nice long walk, and not hurt while I move around the house each day, I will be very, very happy.

Oh and yes, my blood sugar is really stablizing and mostly in normal ranges now. I plan on keeping it there.

Today's recipe:

Pork Tenderloin Stirfry

1 pork tenderloin (cubed)
1 cup cauliflower buds
1 cup diced summer squash
1 cup diced bok choy (chiffonade the tops and then mince)
1 carrot, peeled and diced
1 green onion (minced--I'm slowly being able to add onions back in in small amounts)
1/4 cup tamari
2 tbsp lime juice
2 tbsp fruit sweetened jam (around 5 net carbs per spoon)
1 tbsp paprika

Heat 3 tbsp sunflower oil in wide skillet. Quickly brown pork cubes. Remove from oil. Add onion, cauliflower, carrot and bok choy stems. Stirfry for 2 minutes. Add in squash and bok choy tops. Quick fry till at the doneness level you prefer. Remove from oil. Add in lime juice, jam, tamari, and paprika. Reduce until thick. Stir all ingredients back in to heat. Serves 3-4. Depending on servings and veggies, I'm rounding out at around 5-8 grams of carb per serving. You can substitute veggies you prefer, just make sure they're low-carb and that you separate the quick from the longer cooking ones and cook the latter first.

Yasmine

On the Path of Goals and Dreams: My Goals and Plans

2011-08-15T12:00:00.000-07:00

So, I should probably point out that I am extremely stubborn and very Type-A. I want to be in charge (most of the time) and I tend to be quite determined if I can just care enough to BE determined. The various health crises I outlined in the last post have made me care. I have a ten year old son and I see too many people unable to do what they want to do because of health issues to willingly go down that path any longer. And I was on THAT path.

Now I'm on a path to achieve the goals and dreams I have for myself. Some of them aren't even very special to many people because they are things they do without thinking of it - as I once did. But to me, they mean something. Each one is a small step toward achieving things I thought were gone for good but are really only gone because of my own behaviors. Sad but true.

I'm going to cast these goals and dreams toward the universe (well, the internet) as another way of affirming them to myself. They may change over time or I may add others but my personality requires things to work toward and achieve and I thrive on regular, smaller, achievable goals instead of just one big one that is months or years off. You'll probably be able to tell I'm a list-maker after seeing this :)

Long-Term Goals

Get down into at least a women's size 12 comfortably by the end of 2012. (I really want to lose 100 lbs by then but I'm more fixated on the size).
Get into the "normal" BMI range.
Get my resting heart rate and blood pressure well into the "normal" range and keep it there.
Run at least a 5K (doesn't have to be fast).
Get my blood sugar levels back into normal range with good control.
Get off my carb-addiction bandwagon and stay off.
Develop an active lifestyle where my career of writing is offset by time outdoors and being active at least three times a week for life.

Short-Term Goals

Change my diet, somewhat drastically, from just gluten-free to gluten-free and low carb and stick to it.
Get to the gym 6 days a week, no excuses.
Walk at least a 5K under 60 min (3.1 miles, in case you don't know).
Take my medication and vitamins daily, on schedule, and take my blood sugar on schedule so I can adjust what is and isn't working.

Immediate Plan of Action

Daily carb limit is 30g carbs. I don't think I need to follow a particular plan but I need that limit. 30g of protein per meal as well. Most of this needs to be real food, not prepared junk though I will make an exception for one low carb protein shake a day before the gym.
Go to the gym NOW. I already have a membership as a benefit from the day job. I've failed in the past because I've tried to go after work. I really have to go in the morning, despite the fact I'm a geek and NOT a morning person. It's the only reliable time I have. Sundays are the only acceptable day off.
Drink lots of water/Crystal Light/tea/fluids.
Set a follow-up appointment for my doctor when he's back from vacation and get my full bloodwork done.
Weigh myself and keep track. If daily is too much of an obsession, go to weekly.

These all feed into some dreams and rewards I have planned.

Dreams:

To be able to shop at any of the higher-fashion stores in the regular size department.
To wear the boots I want to because my calves will fit in them again.
To wear my wedding rings again.
To have my size not be an impediment to travel anymore.
To think nothing of going out for a run or walk when the weather is nice.
To go hiking with friends without being the slow one.
To have a gluten-free cupcake once a month and be able to limit it to that. (after goal weight)
To have better health so I can see my sons grow up and keep up with the youngest (I hope).

Rewards:

New wardrobe.
Cute skirted tankini swimsuit.
New pair of Lane "Stud Rocker" boots.
Start a new fancy bra collection.
Hiking Pass for the local trails.

The rewards are a bit far off so I may insert some interim rewards that are much smaller - like a spa visit or such.

But I have a plan. Now to execute on it!

On the Path of Goals and Dreams Background

2011-08-14T13:05:00.000-07:00

I thought I'd take a page from Yasmine's playbook and use this space as a place to house updates on my health and my current goals and dreams for my body and my health.

I'll launch it off with this post so you can get a bit of background on my situation and my challenges - plus what I intend to do about them. This will be long but, I hope, not too boring.

When I was a teenager, I was pretty fit and maybe a bit skinny. I ran track and walked 3+ miles to school each way (by choice, I could have ridden the bus or a bike but didn't want to). I wore about a size 3 to 5 sometimes and maybe got up to a 7. In the innocence of youth, I took this pretty much for granted.

In the...oh... 30 or so years since then, I've struggled with my weight. Pregnancy started to chance my metabolism but so did entering the workforce and having a desk job. Weight went on, I struggled to get it off, repeat over the years.

I'm, honestly, inclined to laziness. I didn't want to make the time to do the hard work to get the weight off. If it magically came off, that would be great. But there was always something more important, more urgent, etc. I was a couch potato. Add to that the fact that I seemed to have a chronic "sensitive stomach" - I would have bouts of heartburn and diarrhea for seemingly no reason. I felt like I could not make sense of my body or take control so I stopped trying to. Plus I seemed to be constantly exhausted.

The weight piled on.

Then in 2009, I was diagnosed with celiac disease. This is actually the first turning point in my path to regaining my health. Yasmine is actually the one who saw my symptoms and recognized the possibility of celiac and urged me to be tested - for which I will ever be grateful. When I got off gluten, some of my exhaustion faded and ALL the symptoms of my supposedly "sensitive stomach" faded as well. I missed my gluten and my comfort relationship with food but quickly filled in the gap with lots of gluten-free foods.

Have I mentioned that my family says my motto should be "Anything worth doing is worth over-doing?"

I went nuts. The problem is that most foods that are gluten-free substitutes for gluten foods (like bread, pasta, etc). are really high carb. My weight went up more because I had zero self-control.

Early this year (2011), I started to notice changes in my body that scared me. I was gaining lots of weight in my abdomen, I craved carbs like mad. I got suspicious and picked up a blood glucose meter and started taking readings of my blood sugar. I wasn't in diabetic range but it was in the range of insuline resistance. All symptoms combined made me think I had what's knows as "metabolic syndrome" which is not a disease in itself, but rather a set of symptoms that are precursors to diabetes and worse things down the road.

Not Good.

I have some very good friends and three of us met up to discover we were all fed up with being fat and unable to do some things we wanted to. We formed an accountability pact and decided we would take our measurements every 3 months, just between us, and report on our weight and how we did on our goals to each other weekly. We are dead-set that we don't want a contest but rather a safe, private space to congratulate each other and commiserate over issues or frustrations. I'll set out my goals and dreams in a separate post :)

I made an appointment with my doctor's office and went in to discuss what to do and, in the meantime, started reading everything I could get my hands on. When I met with the doctor on July 12th, I had a game plan.

I think the poor doctor was a bit bamboozled - my regular doctor (who is used to my attitude toward health care and my own research and involvement) was out on vacation, so I got one of his partners. We went through my data, he took some measurements and tests and indeed said I met the diagnostic criteria for metabolic syndrome. I left there with a prescription for test strips for my meter, a prescription for metformin and a plan to get off the carbs with a low carb diet and start exercising.

It was past time to get serious about this. I should have done it sooner but it apparently took this crisis to get me to really take action. But there won't be a better time later.

Body & Spirit Sunday: Update & Keeping On

2011-08-07T17:41:00.000-07:00

I started this diet on April 19^th, that’s when I found out I’d moved just over the line into Type 2 diabetes. I’m proud to say I have barely faltered. I’m supposed to stick between 30-50 carbs. One day I went up to 100 carbs, and a handful of days I had 55-60. Otherwise, some days it’s a fight to get my count up to thirty, and some days I hover around 45-50. In other words, I’m pretty sure it evens out to about 40 a day average.

I’ve had starch in extremely limited quantities a couple of times, but always counted within my carb range. I don’t want to do more because it’s so easy to slip up again. I’ve had almost no refined sugar, no honey, no agave, no molasses, etc., since then and have been eating sugar alcohols/stevia for substitutes.

In the time I’ve been on this diet:

My fasting blood sugar has dropped almost 40 points and is hovering barely above the pre-diabetic range.
My joints went from hurting every time I stood up/walked to barely hurting at all.
I’ve lost—well—going on two sizes. No, I don’t know how much weight, I cannot weigh myself because I used to have an eating disorder and I still have the mentality. The numbers on the scale set off bad, scary thoughts in my head. I go by my clothes, how my body looks, and feels.
I’ve been able to kick up the intensity of my exercise—probably because I don’t hurt nearly as much.
I’m seeing the changes in my body, which are sometimes kind of weird at first.
I’m facing my emotions more—I don’t have the cushion of starch and sugar to lessen the impact when I’m disappointed or angry or stressed.
My caffeine habit has increased—I figure I’ve got to keep one vice and it’s the one I opt for.

I’ve started learning to cook low carb treats that are perfectly acceptable and still taste reasonably good. One recipe I found recently was for low-carb muffins that are both gluten free and low carb. Here’s the original and then I’ll tell you what I thought and how I adapted it.

The Original Recipe: I made it, with zucchini replacing the raspberries, and hot out of the oven it was too moist of a texture for me, but when it cooled it seemed to firm up into a much better ‘bready’ texture. NOTE: do NOT use muffin liner papers for these--they stick horribly. Use just a muffin tin, heavily sprayed with non-stick spray.

First variation:

I made the recipe, eliminating both zucchini and berries, and added ½ cup grated goat cheddar. Was quite tasty, though does have a bit of an aftertaste, but especially good with sunbutter or peanut butter.

Second variation:

I made the basic recipe but added in an extra ½ cup (equivalent) sweetener, I eliminated one egg, added ½ tsp cinnamon, and used unsweetened almond milk instead of water. These were my favorite—sweet and worked well as a shortcake. The texture was drier due to eliminating the egg, which I liked.

I’ll be trying different variations in the future and if any are particularly good, I’ll post an update.

So there’s how I’m doing. Not too shabby, methinks. J

Yasmine

Body and Spirit Saturday: Three Months In

2011-07-16T21:44:00.000-07:00

It’s been awhile since I’ve had time to update my progress. So it’s been almost 3 months since I started my low-carb diet. And it’s 1.75 years since I first started exercising with my workout partner—we started (very slowly) in late September of 2009. Now, we do two hardcore workouts a week, and more on our own. I try for three days of biking a week, plus the two DVD workouts we do. I’m going to add back in an arm weight session (which we were doing with one of the DVDs but now I can’t really do it on the same day as my DVD workouts—too much for my muscles to handle. So I think I’ll add the weights in on one of the biking days, because my body seems to need two full days off per week—the days after the DVD workouts.

The working out has been helping my back, definitely, and slowly been working on other muscles, but now that I’ve been on the diet I’m really seeing results. I’m noticing my body shape shifting, which—for someone who’s been rather ‘round’ in places she’d rather not be—is exciting. The down side to it, is that you can’t pick the places you lose weight in. It will come off as it will, not necessarily how you want it too. But I’m starting to show signs of an actual waist again. I’ve dropped nearly two sizes in three months. And the best thing is: as I lose more weight on the diet, the exercise will help keep my skin from getting too loose. Actually, I take that back. The best thing is the exercise and diet are helping my chronic pain. I’m not in nearly as much pain as I was and I’m moving around better. The back spasms are still around, but not quite so much. Which is nirvana.

As far as the diet goes, I’ve had a few days where I’ve reached 70-100 carbs—but not many. And since a lot of lower carb diets recommend 100 carbs a day average, I don’t feel so bad. But I’m definitely trying to stay under 50, preferably between 30-40 a day. I’m getting used to it. I doubt if I’ll ever be ‘thrilled’ with it, but I do feel better and my blood sugar’s far better and my body doesn’t hurt as much so it’s worth it for that. And it’s worth it for losing weight, because I’m still way above my physical and mental comfort zone. No—I don’t hate myself. But I’d be happier with my body/mobility if I were several more sizes smaller.

So some hints for staying on the diet (since I’ve been asked): really, the only hints I can give you are these: take it one day at a time. Knowing you have to do something for your health can be a great motivator. Miracles aren’t going to happen by just wishing for them. I will wait neither until I need medication or insulin to make a change. I have no desire to see my health deteriorate. And I’m tired of aching. Do I miss pasta and potatoes and cookies? Yes. I miss them. But I’d rather miss them and know I’m making myself healthier. I’d rather miss them and know that I’m losing the weight I wanted to lose. I guess you just have to be tough enough to grit your teeth through the bad days. You have to be ready to do it—ready to say “enough of this…” I was finally ready.

It’s a long road. It’s a long journey. I wish it would come faster, but it’s going to take time. There will be hard days and there will be easy ones. I won’t miraculously turn into a ‘beauty queen’ nor will I miraculously be 20 again. And that’s okay. I’m not trying to become Marilyn Monroe or 25 again. I’m trying to be the best I can now—after all I’ve been through. In time I may do a few things to boost the work I’m doing. I’m not against all ‘vanity’ surgery/procedures. But if I do them, it won’t be to change my life…it will be to enhance some of the work I’m doing on my body. Because frankly, for most of my life—I’m quite happy. I don’t want to be someone different. Just me—better.

Yasmine

Body and Spirit Saturday: Eight Weeks In

2011-06-12T21:43:00.000-07:00

OK, apparently this is on Sunday again.

Eight weeks into the diet. My fasting blood sugar numbers are hovering around pre-diabetic. In another month I’ll go in and get my AC1 checked again. I’ve lost nearly two sizes. My body is changing shape, which is weird after all these years. It’s both wonderful and yet, frustrating because now that it’s finally happening, at times I want it to go faster or for my stomach to lose weight faster than my hips. But we can’t dictate where the weight comes off of—it just does what it wants when you’re on a diet and exercising. You can do specific toning exercises to tighten up muscles, but the truth is, when you’re—to put it bluntly—fat, the weight comes off in odd places first, sometimes.

It’s very hard for me to look in the mirror when I’m naked, but I’m forcing myself to at this point, so I can visibly SEE the results of my hard work. At first, it wasn’t all that obvious, but now, there are definite changes that I am noticing. So, body is shifting and right now it still feels surreal. Speaking of, I found out that I was wearing the wrong cup size bra—so get measured to make sure. It can make a big difference. I was wearing a cup size two sizes too small. (Yes, two sizes…).

In fact, sometimes when you lose weight the breasts can shift and you can gain cup sizes while reducing band size. This is not because the boobs actually add extra weight, but when you gain weight, some of the breast tissue may shift to the sides, and losing weight shifts it back forward. I did not know this, but a friend who is an expert in the subject explained how it worked and it’s what I’m finding out to be true in my case.

The diet is going fine, though I’ve definitely lost that rah-rah shine that we start out every diet with. But I can’t go off of this one. My health depends on it. Where does that leave me? I’m learning to accept. Learning to accept that this is the way it is. I’m looking for ways to compensate for the loss of some of my favorite foods.

As far as exercise, my workout partner and I upped our Yoga Booty Ballet workout to twice a week. We were doing the Goddess Burlesque workout and arms one day a week, Yoga Booty the second. But now we’re doing Yoga Booty both days—it’s a more intensive workout and we want to step up our game. I’m still biking though this week have been a little sluggish, but there are up times and down times. I am actually enjoying the workouts more and more, even though right before I grit my teeth and think “Just 45 minutes and we’ll be done with this for today.” Afterward, I feel great, though.

So, moving along. Making progress. Sticking to the diet and exercise. And accepting that this is the way it is.

Yasmine

Body & Spirit Saturday: Heading into Week Seven

2011-05-29T14:02:00.001-07:00

Short and sweet update this time, a day late:

Still on diet. Fasting blood sugar close to being back in pre-diabetes level (it hit there yesterday and should be consistent within a week). Losing more weight—just bought a new skirt and it’s already almost too big for me. Thought I hadn’t lost much weight off my abs so bought the size that is usually pretty snug on me. No longer snug. My workout partner told me something that kind of hit me between the eyes. She said: “You have to believe this is real, Yasmine. You need to accept that you ARE losing weight, it’s NOT in your imagination.”

And I so get that, because my mind keeps thinking, “No, it’s been so many years since I lost those last four sizes (which I kept off, thank heavens), and gee, I couldn’t be losing weight like this…” And I look in the mirror and I see it, yet I guess my subconscious is afraid I’m deluding myself. But when I put on the skirt this morning for the first time (thinking I probably wouldn’t be able to get it zipped close) and it not only fit, but is on the verge of being too big, it really hit me. It’s true. I’m finally shedding some of the excess weight that I put on when I was laid up.

Workouts have been going good with a few hitches. The other day I had one day where biking was horrible…I fought for EVERY FUCKING MINUTE on that bike. But I did it. I did it because I want it bad enough. I did it because I know how easy it is to slack off. I did it because my body needs the movement. I did it because that’s been my motto for awhile now (thanks to Nike): Just do it. Whine, bitch, moan, cry, but just fucking do it.

My wedding ring is too big now, so not wearing it for awhile. Not going to get it resized just yet because at this rate, it would be too big in another few months. So for now, going to sort through my other rings (some of which still fit, some not) and see if I have one that will fit on that finger. If not, then ringless for a bit.

I have not cheated on the diet once since I’ve been on it. Have I been tempted? Yes, but I know me. I know that if I eat a little of something, how easy it is to lose ground. What amazes me is how good of a motivator fear is--the fear of diabetes did it to me. I wish now I'd done this BEFORE I crossed the line. It's so easy to think, 'Nah, I can handle it, I'll be okay...' but apparently, for me, fear works. Because I see Sam and his diabetes--he can't get rid of his, he's Type 1, and I think "Crap, I can DO something about this and I do NOT want to be on medication or insulin EVER"...so the fear outweighs the resistance.

I’ve found some substitutes—here’s my lemon mousse recipe. Now that I can eat a little dairy, I’m finding ways to make it work double-duty. I know this would work with soy substitutes too, and still be fairly low carb:

24 ounces cream cheese or Tofutti Better than Cream Cheese

½ cup sour cream or Tofutti Sour Cream substitute
1½ cups Zero (sugar substitute—a blend of sugar alcohols and stevia) or other sugar substitute
¼ cup lemon juice
½ cup whipping cream or ¼ cup almond milk
1 tbsp vanilla extract

Whip cream cheese, Zero, and sour cream together. Add milk/cream, vanilla, and lemon juice. Whip till light and fluffy. Chill. Serve with berries. Mousse will have a texture as if it has raw sugar in it, but this doesn’t detract from the flavor. A little goes a long way.

Total carbs (dairy version): about 30.

Until next week,

Yasmine

2011-05-21T00:01:00.000-07:00

OK, so I’m into the second month now of this—five weeks down on the diet, and I just went down a size in clothing—at least as far as shirts go. I am not proportionate so though I’ve lost some weight in my abdominal area, my lower half isn’t the same size as my upper torso. I’ve still got a long ways to go before I’m comfortable in my body—as I’ve said before, I’ve always been a large woman and that’s fine, but I’m over my comfort level for my body and my back, especially.

I’m going to answer a few questions this week that I’ve been asked. As you know by now if you’ve been following my posts, I crossed over the line into mild Type 2 diabetes and have no intention of letting it go on or get worse. My body is carb sensitive, and so my doctor put my on a permanent low carb diet, which is working wonders. I’m almost back into pre-diabetic fasting sugar levels, I’m losing weight, I’m feeling a lot better, my joints don’t hurt much anymore. Win-win-win.

Q&A (And in advance: I am NOT giving you any medical advice. If you want to start a diet or exercise routine, please talk to your doctor first).

Q: How much have you lost?
A: I have no idea. I used to be well on the road to anorexia and I do not keep scales around. I freak if I step on a pair of scales. I go by how my clothes fit and how I look in the mirror. So—how much I’ve lost? I have no clue. I will continue to have no clue, because it keeps me sane. But I’ve gone down a full size and I’m wearing clothes I couldn’t get on a couple months ago. The exercise was making a difference, but the diet added in kicked my metabolism into high gear.

Q: You’re on a low carb diet. How many carbs do you eat?
A: 30-50 per day. I try not to go below 30 because it can affect serotonin levels and I’ve got mild bipolar issues and do NOT want to encourage depression to hit. If I go over 50, it starts to show in my blood sugar levels, and I parcel them out through the day, 90% of the time. I try to have a day every two weeks where I can save up to about 30 of them (days when I take it up to 50) and have something a little more carb-focused.

Q: You said you eat every two hours?
A: Yes, because my blood sugar needs to keep even. I try not to eat after 8:00 PM, though. And some days I’ll spread it out to 2.5 hours instead of two, but when I eat every three hours instead, I get hunger headache. I drink at least 8 glasses of clear water a day, plus my herb tea drink recipe, Zevia diet cola.
Q: What do you eat in a typical day?
A: Here’s a typical day of my eating:

Breakfast (8:00): Protein Drink (rice protein powder, vitamin powder, almond milk)
10:00 AM: Goat cheese and a sliced cucumber
12:15 AM: Tuna (in oil, drained), 2 tbsp unsweetened ketchup
2:30 PM: 2 apricots, 2 tablespoons almond butter
4:30 PM: Extend diabetic protein bar
7:00 PM: Chicken (or steak, pork), sliced tomato, 6 oz goat yogurt with 1 tbsp lemon juice, cinnamon, and 2 packets stevia

Q: What’s your goal weight?
A: I don’t have one. I’d like to be back where I was right before I met my ex, which was about a size 16-18. As I said, I’ve always been large, I don’t really expect to ever be ‘thin-thin’ and that’s fine with me—I like having a little extra. To be honest, I like the curvier look. So my ideal would be to get down to a 16-18. I’d be thrilled to get back to a 20-22. Which is looking closer and closer.

Q: What’s your workout plan? And how did you get started?
A: I currently am working out five days a week. I bike three days a week, for half an hour at a time. I generally manage 6-7 miles during that time. I also do two workouts a week with my workout partner. On Mondays we do the Goddess Cardio Burlesque workout and then a pretty intense weight workout for arms/upper body for a total of almost 50 minutes. On Thursday we do Yoga Booty Ballet, which is a pretty intense (for us) 40 minute workout. At times I need to adapt parts to exercise ball workout, but that’s happening less and less as I go along.

But, I didn’t start out doing that much movement. When I started out a year and a half ago, we did one workout a week, about twenty minutes of upper body weights, and about ten of exercise ball work. Six months later, I bought the exercise bike. I was able to do five minutes a day, of slow, PAINFUL biking. I added a minute every few days. Then, I was doing ten minutes a day. Eventually my workout partner and I added a second workout per week. Eventually, as I added more time to the biking it became a workout in itself. About four months ago, my workout partner and I began to work with the DVDs instead of just weights and the ball. And I’ve settled into a five-day a week routine.

Exercise goals for the future? While I’d like to exercise every day, I’m not sure when that will happen. For now, I want to really be able to move on to the next level of DVD on both workout and up to 45 minutes on the bike three times a week. So those are my next milestones.

Q: Do you have any tips on dieting or exercise?
A:

If you go low carb, eat often enough.
Prepare snacks and prep for meals in advance. Yes, it takes some time, but it's so worth it when you're hungry, when it's time to eat, and you don't have much time. Then you can just grab something out of the fridge to eat or to nuke.
If you get brain fog from changing diets, drink salty chicken broth. I learned that Here.
When you're tired and you just don't want to start moving on the bike or with the DVD or whatever, remember: the only person you're cheating, is yourself. And if you cheat yourself, you're cheating the most valuable person in your life. There will be days the body won't budge, but most days, even the bad ones, you can squeeze out some effort. If it's particularly rough, you might only get a barebones workout in--and some days the intensity won't be there, but the important thing is to do the best you can with what you have at the time you're doing it. Consistency is vital and your best friend.

So, onto week six. Taking it day by day, sometimes hour by hour, and eventually, maybe it will be week by week.

Yasmine

Body & Spirit Saturdays: A Month Later

2011-05-14T22:08:00.000-07:00

Quick update tonight:

Going on week four of this. I’m on my diet, doing well, beginning to see my clothes fit better/get bigger. My joints are better most times. Workouts are doing well. I’m bored as hell half the time and cooking’s become a chore rather than a pleasure but my fasting blood sugar has already dropped 30 points and I’m nearing being back in pre-diabetic levels for fasting sugar. Already. So it works.

But…I know I can’t go off of this. Once every two weeks I’m saving half my carbs for the day (or 2/3) and letting myself have a little treat as long as I stick within the total carb range, but I’m not eating something sugary, just a bowl of soup with potatoes in it, or something like that. Today I had hashbrowns. A single serving for 26 carbs. But it was dinner time and by chance I had only had 10 carbs for the day, so I was like, you know—today I go up to 50 carbs (which I rarely do, and which is a perfectly acceptable maximum according to my doctor), and I have some hashbrowns. They were good, but oddly they didn’t set off craving for more carbs. Which is a Good Thing.

My workouts are going well. I’m on my feet more and more, and that’s a good thing. I am still getting some brain fog but less and less, and a cup of chicken broth seems to cut it—it has something to do with the salt helping the blood flow better (yes, this is a sound medical explanation but I’m not explaining it well). But that was a shock when the chicken broth helped my headache vanish.

Mood’s improved in some ways, not in others. I still am in mourning for some of my faves but considering the drastic drop in fasting blood sugar, I see how well this diet works for me and I’m accepting the necessity for it and enjoying the results. But it sucks because I love to cook and now…it’s not nearly so much fun. I don’t like veggies much, I don’t ever think I will. I AM, however, learning to like stevia out of necessity. So it’s quite a mixed spate of emotions at this point.

Anyway, so there’s my update.

Yasmine

Body and Spirit Saturdays: Three Weeks in the Trenches

2011-05-07T13:46:00.000-07:00

Well, I’m happy to report that the low-carb diet is working. My fasting blood sugar has dropped significantly and it, at least, is near the pre-diabetic level. Another couple weeks and I should be back in that range, and then hopefully a month or two and back in normal range. It makes it worth the effort. Plus I’m starting to drop weight—don’t ask how much, I have no idea. I can’t keep scales in the house due to a prior eating disorder. I go by the fit of my clothes. And my joints don’t hurt nearly so much. And my biking speed has increased. I’m doing five days a week, three days of half an hour biking, and two 40-minute workouts.

I’ve kept strictly to the diet. I’m finding that caffeine isn’t bothering my insulin response so I’m thrilled to have that stay in my diet—my lattes are very important to me. I’m using unsweetened coconut and almond milk for them now, though. I’m now eating about every 2.5 hours instead of every 2—I feel better that way. Keeping to between 30-50 carbs a day. I try not to go under or over, consistency is a big factor. I’m also trying to get enough sleep and that’s almost the hardest part.

As far as recipes, haven’t tried many beyond basic foods but I’m working on one today for a version of my protein nutbutter cookies, using all stevia and no agave. If it works, I will post the recipe on my gluten free blog.
Have a happy day—keep on moving that body, stick to the diet you’re supposed to (whatever it is) that makes you feel the best. And have a great week!

Yasmine

Salad-in-a-Bowl & Goat Yogurt Pudding, GF, Low-Carb

2011-05-02T13:26:00.000-07:00

Two low carb, GF recipes for you today:

Salad-in-a-Bowl (12 carbs)

This is one of my fave salads and it's also low carb. It has goat cheese in it so not dairy free, but gluten free, soy free, and egg free.

1 can tuna (in oil--don't drain, if you use tuna in water, drain and add 2 extra tbsp olive oil)
1/2 cup cubed turkey breast
1 cup diced tomatoes
1 diced cucumber
2 oz soft goat cheese
1/4 cup grated goat cheddar
1 tbsp olive oil

Mix all ingrediants in a big bowl. Serves 1 (2 if you add something else).

Goat Yogurt "Pudding" (8 grams carb)
This has the texture and lightness of pudding

1 cup plain goat yogurt
1 tbsp lemon juice (cold)
2 pkts stevia
1/4 cup cinnamon

Stir well and serve. Delicious, light and fluffy. Gluten free.

Body & Spirit Saturdays: Two weeks on the Journey

2011-04-30T13:18:00.000-07:00

Okay, my weekly report.

The diet’s going well. I hit the wall on it last night and fell into a momentary deep funk over the concept that I’m permanently off things I love, but then I just sucked it up, went to bed, and slept in. Woke up and felt much better. I think I was just tired and worn out.

Today I woke up and decided to go to the highest level of my carb limit (50) and have some more fruit, and that perked me up and I’m okay now and will drop back down to the midpoint I’ve been holding at (my doctor has me on between 30-50 grams of net carbs per day). Also helped to get up and put on my makeup and get myself right into work. Had more caffeine today and it also helped my mood.

So this week exercise went well—did six days out of seven, really intense (for me). Four days of biking and two DVD workouts and arm weights. Biking days were 30 min, 20 min, 30 min, and another 30. I do between 6-7 miles in that half hour which, for me, is a good clip.

Had horrible brain fog from the switchover to the diet through part of the week and a couple panic attacks but those started to subside and after a talk with my doctor she explained how that’s natural when making this kind of dietary change.

So I’m making progress. My joints are feeling much better, overall I have more energy, and my clothes are starting to feel looser and I like that. Don’t bother asking how much weight I’m losing—I do not own a set of scales. Due to my prior eating disorder, it just isn’t the healthiest thing in the world for me to do.

My discovery this week is that a tablespoon of unsweetened cocoa powder (baking) has only 1 NET gram of carbs. So I add that and a couple packets of stevia to my protein drink and I can still get my chocolate fix, thank heavens!

So, again: this post isn’t asking for advice—that’s between my doctor and me—but a number of people are interested in following my journey on this road and so I promised them I’d post about it.

Yasmine

Body & Spirit Saturdays: One Week in the Trenches

2011-04-23T13:09:00.000-07:00

Okay, I'm going to mirror my body & spirit posts on this blog to have an easy to find chronicle of them.

I’m going to be doing weekly updates, more or less, on how I’m doing on the low-carb, take-back-my-life diet, and on variously related issues: thoughts on meditation, spirituality, body care, makeup, etc. because for me, it all goes into the same package—my body, my spirit, the way I present myself on the physical world.

So, the past week has been a complete flip and it’s left me a little dizzy and reeling, but at least I didn’t freeze into inaction or go into denial. I have had a couple near panic attacks thanks to my OCD (Need. To. Fix. Now.) but I’m working to get them under control. I have to keep reminding myself—the diabetes isn’t too bad right now, it’s reversible, it’s controllable. My doctor is nicely stern without being blaming or alarmist: I can get my body back in shape IF I DO THE RIGHT THINGS as outlined by her. We discussed the way we know my body works. Hell, I’ve probably had it for awhile now, and I haven’t keeled over dead yet. I have caught it early enough to keep off meds and not need insulin.

BUT…I need to be vigilant, I need to not falter, and I need to keep on track of things. It’s an OCD control freak’s wet dream, and I am being sucked into the maelstrom of FIX FIX FIX OBSESS OBSESS OBSESS. *rolls eyes* If I can keep the panic attacks at bay, I’ll be fine. I tend to become hyperaware of my body when I think or know there’s an issue and I get anxious about not seeing results fast enough.

The thing is, I am seeing results, after just one week and I need to focus on the positives. During the day my blood sugar is fine. My fasting sugar is high, but not medication-high. But one week on low carb has already helped my joints. When I eat sugar and grains/starches my muscles and joints ache and stiffen and it makes it hurt to stand up, hurt to walk around for long, hurt, hurt, hurt.

A few days off of starch, grains and sugar, and the aching eases up and I become more flexible. In the past, I’d stay somewhat low carb and feel better, then get cocky and go off and before long, my joints were back to being stiff and achy and I was kicking myself for losing track.

This past week, I’ve been lower carb than I ever took it before and I’m noticing a really drastic reduction in the pain and stiffness. I can stand up without bracing for that stiff-kneed locked feeling. I move easier. My heartburn has disappeared. And even though I’ve been on a diuretic and mild high BP med for years, I’m shedding water that apparently I was still retaining. And this is just at the end of week one. In a way, I can hardly wait to see what the end of a month brings.

So how am I coping with this?

Mostly okay. I’m sticking to the diet to the letter. I’m taking the extra supplements without complaint. I’m trying to get more sleep (a big factor for me). I’m continuing to exercise. I am trying not to blame myself. As my doctor said—it’s not my fault. My body is simply one that cannot process the sugar and starches. It’s not about the weight—that’s a symptom of being carb-sensitive too. And I know that. I am trying to make sure I believe it. Not always easy to mirror what I know in my head with what I feel in my heart.

I’m surprised but I’ve only had one major carb craving this week, and I think it’s because I’m going lower carb than I did (not having much in the way of sweetness to trigger the cravings) AND because of the eating every two hours. THAT I get tired of—but hey, it’s working. I’m doing it.

I’m using One Note to keep research notes in and map out my meals every day—every night I prepare all the individual servings for things other than those needing cooked, and tuck them in the fridge so I can just grab and go. I get my protein drink/vitamin powder mix ready to just add almond or coconut milk to and blend. I’m using a timer when I need to in order to remember to eat and tucking sunflower seeds in my purse just in case I’m out and need a meal. It’s vital that I keep my blood sugar stable so I am eating on time.

Each meal—and this will be an individual thing—except for breakfast and dinner—is pretty much either 6 oz. plain goat yogurt with stevia and cinnamon (good for controlling blood sugar), or ¼ cup of sunflower seeds, or 2 tbsp nut butter, or some meat and ½ cup of unsweetened low glycemic fruit (but no more than 3 servings of fruit a day), or a protein drink, or a piece of goat cheese. For a couple meals a day I’m heating up a cup of diced tomatoes and – say a hamburger patty, or I’ll cook a steak and 1 cup of broccoli. And I’m counting the carbs. I HATE counting anything when I eat, but there’s no choice now.

Which brings me to this: I was telling a friend the other day that the way I’m looking at it is: There is no other option. THIS is the only path I’m on now. Monty Hall has done left the building and there aren’t any more doors to choose from. The only option is to reverse this because the alternative isn’t an option I’m willing to entertain.

I mentioned in my other post that I’d decided to focus on makeup and pampering over focusing on food as treats/rewards. And that’s actually starting to work. It means taking a little extra time for myself. It means I have to choose to do that over say…an extra twenty minutes on Twitter or answering email. Well, so be it. Because twenty minutes focused on making myself feel good is helping me control the urge to go off diet.

And actually…to be honest, I think the diagnosis scared me straight, so to speak. I live with a Type 1 diabetic. I KNOW what low blood sugar seizures look like—I’ve had to pull Sam out of them a number of times and it’s fucking scary and hard and all the while thinking “Get him out and aware before he goes into a coma”….not fun. I’ve seen him juggle his insulin and diet time after time, only to have some off hand thing like a bug or a workout that was more exerting or discovering a food that spikes the sugar throw him off. He can’t help it—his diabetes cannot be controlled. Mine can. So: no option. I will reverse it. I will not let it claim me. I will not give in and rely on drugs and cheat on my diet. Too scary.

It also means, peeps, that the diabetes auction that’s starting up May 1st has taken on even a more personal meaning to me. I always participate—always donate wonderful baskets—but this year, it’s not just in honor of my husband and all the other diabetics…but because I’m being touched by this disease too…I was just about to say I wish it wasn’t that way…but you know—regrets trip us up. This is what it is. And I’m not going to let it stay that way.

On a side note: I just bought some Estee Lauder Double Wear Cream Eyeshadow and I love it. I used it for the first time today and it glides on smooth and silky and has stayed put. It doesn’t feel heavy either.

Bright Blessings, Yasmine

When Life Throws You A Curve Ball

2011-04-21T11:14:00.000-07:00

So, amidst the flurry of my typically chaotic and harried schedule, I got some unwelcome news the other day. I haven’t said much, and I’m still not really that sure whether to because a flurry of advice always follows, most of which doesn’t apply to my particular situation.

But it’s going to filter out because of my Gluten Free Blog. But what the hell. I’m going to be talking about it on Twitter off and on, and people will notice.

Please note up front: I am working with my doctor on this and we’ve mapped out a plan that she and I both think will be the most beneficial.

Here’s the deal: My body has become terribly carbohydrate sensitive and as a result I’m now insulin resistant and a hair over the line into type 2 diabetes. It’s not bad right now and it’s at a point where I can reverse it, I don’t need medication or insulin, but I have to take it seriously.

The result of this is: I’m on a low-carb diet for life. And while eventually the carb count may increase, I’ll probably never be able to have more than 70-100 grams of carb per day. Right now I’m keeping it to between 20-50 grams of carb per day, trying for a middle ground there. And to be honest, barely a week later, I’m already feeling better. I knew starches and sugar made my joints hurt, and now, the constant ache is fading away—just after one week.

One of the hardest parts is eating a little meal (all containing protein) every couple of hours, which I need to for the first couple of months, to get my blood sugar stabilized. I practically have to set a timer and prepare my food in advance so I just don’t blow it off, because if it’s not easy to grab, when I’m in the middle of working, I forget. So each night, before the next day, I spend a good fifteen minutes getting everything ready that I can for my mini-meals. It’s time-consuming but I realize I have to do this.

So what can I have?

Meats—as long as they aren’t stuffed with carbs like breading. Poultry. Fish (though I’m cautious because of the mercury content).
Goat dairy.
Egg whites—though they’re limited due to a mild intolerance.
Good fats and oils.
Nuts and seeds (sans the peanuts I’m not supposed to have). Nut meals, nut butters, nut milks.
Protein powder.
Green vegetables (bleh on most of them, I am so not a vegetable eater and of course, I can’t have the garlic, onions and peppers due to my allergies). Tomatoes (thank heavens—my favorite food is still in the works). Small servings of squash and carrots (higher glycemic index but lower glycemic load).
Very small amounts of low glycemic fruit (apples, apricots, peaches, pears, berries). The sad part is: I love fruit, I’m a fruitaholic, but was eating way too much of it. I can still have *some* fruit but not a great deal. You’re talking to someone who could make a meal off of a huge bowl of peaches…but now it’s 1 peach, or 2 apricots, not 2 cups of them. But at least I can still have some—it’s become my ‘treat’ food.
I’m using stevia to sweeten my goat yogurt and protein drinks, and adding cinnamon to them because it also helps with insulin resistance. And my supplement list, well…that’s pretty long because of the imbalance my body has gotten into.

But no more gluten free goodies in terms of grains—that’s all gone. I’m boxing up all my GF pasta, mixes, etc., and sending it to my sister who has celiac. Because if it’s out of the house, it won’t remind me of what I can’t have and won’t tempt me to say, “Oh, just this once won’t hurt.”

The GOOD news is that all my exercise has drastically helped my blood pressure and resting pulse rate and I should be off the mild BP medicine that I’m on in a few months—I’m on the lowest dose and should be able to go off of it this summer if I keep up the good work. And my cholesterol is fine, as usual, and so forth.

AND…I know I drop weight on low carb diets. My body just responds to them very well, and I’ve never gone this low carb before or kept this tight of control over the diet. So, combined with my exercise, I should be dropping weight easier (YAY—and I say that because the truth is: I am over my comfort limit. I’ve always been a large woman, I’ll probably always be larger and that is okay. But I’m over the threshold for feeling good about myself and that’s a personal threshold with every person).

Psychologically this was a shocker—I wasn’t expecting the results. I thought I’d cut out the trigger foods enough to pull out of the pre-diabetes. But I didn’t. I’m one hair over the line now. But I have a chance to reverse that—to regain my health if I stick to the diet and keep exercising. Thank gods I don’t need medication right now. I’m grateful for that. I’m also grateful for a doctor who doesn’t use scare tactics on me, who wants to work with me to prevent problems rather than just push pills at the symptoms. I was very angry when I found out, to be honest—angry at myself for letting it slip this far. But with the help of a couple friends and Samwise, I realize this isn’t something I deliberately did. And my doctor told me, “Every body is different—some bodies cannot process these foods while others do better and yours is one of them.” The fact that I’ve been fat since I was a little girl, and that my body is an apple shape tells us I’ve always been carb sensitive.

So I’m giving up the blame game and just going to address the issue.

I decided that since I have always responded to food emotionally, to just shift that focus. Now, when I want a treat, I’ll turn to my makeup and perfume and clothing…when I’m tired, I’ll play a game or go to bed on time (another issue I need to address—not getting enough sleep). No more turning to food for comfort…and that’s going to be a learning experience.

I’ve rambled on enough here, I guess. So the Gluten Free blog will stay that way, but it will also be a low-carb blog on my end of things. The GF recipes you’ll be getting from me won’t be using any grains, though they may involve nut meal and stevia (LOL). But they’ll still be gluten free. ;)

Yasmine

Gluten-Free Egg Strata

2011-04-19T00:01:00.000-07:00

Some sort of casserole or egg strata is a common dish for my husband's family when they're having a lunch gathering (as they are on Easter - don't look at me, I just watch the kids play and steal their candy). An egg strata is a casserole that is egg based and usually has something like bread to lighten it a bit and make it more fluffy. Otherwise you'd have a really thick frittata.

There's that key word ... bread. When my sister-in-law was asked about the plans for this year, she basically said she was making that and assumed I would bring something for me. Let me tell you right now, nice as I tend to think my sister-in-law is, that did not sit well with me. It's alienating and downright rude to some extent. Ack ... sorry... soapbox.

But I remembered reading an egg strata recipe in a fiction book - Jill Shalvis' The Sweetest Thing -that used tater-tots instead of bread. Mr. Maura looked at it and we decided to try it now and if it was good, make one and take it to his sister's this Sunday. Gotta have that trial run, you know, in case it sucks.

We did make a few modifications to the recipe as written and will make a few more adjustments when we make it again this coming weekend.

Gluten-Free Egg Strata

(originally Good Morning Sunshine Casserole)

In a 9x13 pan, layer:

One layer tater tots (Ore Ida are Gluten-Free)

One layer ham

One layer bacon

One layer grated cheddar cheese

Caramelized 1/2 cup chopped onion until translucent.

Mix the following and together and pour on top:

6 beaten eggs (we used 7 so as not to strand a lone egg)

1/2 tsp salt, more if desired

1/2 tsp pepper

1 tsp dry mustard (omitted because, well, Mr. Maura forgot)

caramelized onion

3 cups milk

2 tsp Worcestershire sauce

Add 1/2 cup melted butter drizzled over the top.

Cook for 1 hour at 350 degrees, uncovered.

It's really good! The tater tots come apart to make a layer of hashbrowns on the bottom. It was a bit oily, though, so I'll omit the butter next time and maybe cut back the milk a tad. It needed more salt (not surprising with the tater tots - potatoes absorb salt like a sponge) and remembering the mustard will brighten it.

Mr. Maura didn't crumble the bacon and it was a bit unwieldy so it gets crumbled next time and we may layer a bit of parmesan between the ham and the cheese.

All in all, though, it's yummy. Easily as good as the recipe my sister-in-law has. So we'll bring a pan of this and have a strata run-off. My ten year old really liked it - it would be funny if it was preferred overall.

Quinoa Flakes

2011-04-05T00:01:00.000-07:00

I love hot cereal but my used-to-be-favorite is right out (cream of wheat) and oats are usually iffy for cross contamination. Then I was reading my new cookbook - Quinoa the Everyday Superfood and it mentioned quinoa flakes and how they can be used like oatmeal and even added to cookies or other recipes.

I picked up a bag of quinoa flakes when I stopped by a local health food store and tried them out.

Visually they look a lot like instant oatmeal as well. The scent was a bit nuttier but not at all off-putting.

I cooked a simple bowl of hot cereal:

1/3 cup quinoa flakes

1 cup vanilla almond milk

I stirred it thoroughly and microwaved it on high for 2 minutes and 30 seconds. When I took it out, I stirred it thoroughly again.

The smell was a bit more reminiscent of pollenta or grits, a bit on the "corn" side but, again, not at all off-putting. The taste, even with the vanilla almond milk, was quite bland. I added 1/4 tsp salt, 3 Tbsp maple syrup and 1 Tbsp of butter and really liked the sweet result.

I plan to experiment more and see what I can do with the flakes. I wonder if I can make a more cheesy/savory grits type of treatment with different additives.

I made a place for these in my pantry.

Why We Must Always Be Cautious

2011-03-30T00:01:00.000-07:00

Saw this post and was absolutely astounded.

In a nutshell: what happened is some fucking stupid SOB chef in Colorado posted on his FB about how he INTENTIONALLY gives GLUTEN pasta to those requesting gluten free dinners, because he THINKS IT'S ALL IN THEIR HEAD. I'd like to smack HIS head. What a wackjob. In my opinion, he needs fired, sued, his restaurant shut down, drummed out of the business.

Gluten for those of us with gluten intolerance is bad enough, for a true celiac it can be VERY debilitating. So be cautious about eating out--make a personal connection with the chef if possible unless it's a chain KNOWN for being good about gluten free (like Outback) and even then, double check.

Yasmine

Preventing Condiment and Sauce Cross-Contamination

2011-03-29T01:00:00.000-07:00

Cross-contamination is what happens when something that is gluten-free is contaminated from something containing gluten. There are quite a few ways this tends to happen and since I live in a household where I'm the only GF person, I've got to be on the watch for a lot of them.

One big culprit at our house was the condiments (mayo, mustard, etc) and sauces in the fridge. I have an (almost) ten-year-old ADHD boy and the idea of preventing contamination is not really on his list anywhere. He's well intentioned but doesn't get the idea of not putting a knife that's scraped regular bread back into the mayo jar to get more mayo.

So let me tell you a tip that really helps us.

SQUEEZE BOTTLES

Some products are sold in them (though often more expensively than in the standard packaging) but even those that are not can often be put into a squeeze bottle and stored in the fridge. I buy some bottles from kitchen supply stores that have caps and are what restaurants and sandwich shops often use. I've had to modify a few (stone-ground mustard requires me to cut the tip off a bit so I have a bigger opening) but this simple change has removed much of the fear of cross-contamination from those food products.

It's worth the time and investment!

GF Spring Rolls (GF, DF, EF)

2011-03-27T15:15:00.000-07:00

I love Chinese food but several of the ingredients in it don’t love me—garlic, gluten, onions, msg, soy sauce (usually made with wheat). So I have decided to set out making my own. I mean, I already know how to stirfry, so there’s one down right there. And I have a rice cooker—I can steam the rice.

My first attempt: gluten free spring rolls. They turned out pretty damned tasty. They aren’t as uniform as ones made by masters, and hell no, I can’t fry them right (I am not good with deep frying things, I’m going to get a fry baby or something like that). But I baked them and they may not be ‘crisp’ but man, for a first attempt, I’m thrilled.

Turkey Spring Rolls

1 lb. ground turkey or chicken
1 cup small diced zucchini
1 cup shredded raw carrots
1 tsp each: thyme, mild paprika, oregano, parsley, marjoram
1 tsp lemon juice
1 tsp Better than Bouillon chicken bouillon (optional—I like the intense flavor it gives)
2 tbsp tamari sauce
¼ cup sunflower seed oil
Bahn trang—rice-flour spring roll wrappers (look in the Asian food section of your grocery store)
Hot water in a pie plate or other plate as wide as the wrappers

1. In skillet, combine ground meat, zucchini, carrots, Tamari, bouillon, and herbs in oil. Sauté until meat is done and veggies are cooked but not mushy. When cooked, turn off heat.

2. Prepare work station. Pour very hot water (that you can still stick your hand in) into pie plate. Take one spring roll wrapper and immerse it in the water for about 1 minute, make sure it’s fully rehydrated. It will be rather slippery and easy to tear so be careful.

3. Spread it out on a cutting board—I recommend the flat plastic ones that are smooth.

4. Place filling on it—about 2/3 of the way on one side—and bring bottom flap up and sides in. Roll gently like you would a burrito.

5. Carefully transfer to baking sheet sprayed with cooking spray.

6. Repeat. If water loses heat, pour out and start with new hot water.

7. Make six-seven spring rolls out of this.

8. Brush tops with oil and place in 400 (F) degree oven for 15-20 minutes.

9. If you are adventurous—try deep frying. I haven’t yet but I think it would work and taste great.

Yasmine

Eating Out Gluten-Free

2011-03-22T01:00:00.000-07:00

I admit I used to love going out. I work full-time at a day job but also write both fiction and freelance technical writing at night so I don't often have a lot of time to cook (nor energy, honestly). Mr. Maura does a lot of cooking but he works full-time as well so he's not always got the energy either.

So pre-diagnosis, we would eat out maybe once or twice a week and I'd often eat in the cafeteria at work (we have a rather nice one). Sadly, I was also a consistent customer of the fast-food drive-thru for breakfast. I can't say I ate WELL but I had a decent amount of variety.

Then came my diagnosis of celiac disease. After a few days of worrying if there was anything in the world I could eat, I started to do some research and a lot of reading and found there were places I could eat out (a lot fewer, mind you) but that most fast-food was right out. Anymore I know off the top of my head a number of places I can eat but if I'm faced with finding a new one for some reason (most recently it was a work luncheon), I have a set of steps I go through to make a decision on whether I can eat in reasonable safety at any particular place.

Note the "reasonable safety" because there are no guarantees, really. Even if a chef and restaurant do their best, there's always room for error or issue. So never ignore it if you start to feel "glutened" during a meal - STOP eating and care for yourself.

If you find you are on a gluten-free diet and have to figure out where you can go out to eat, here are some tips that might help.

The first thing I do is Google the restaurant or chain name + the word "gluten". This will usually uncover either official policies from the restaurant or other people's posts about their experiences. Remember that recipes and such change constantly, though, so the results you get are clues, not cast-iron answers.
Then I call the restaurant and ask what they can do to accommodate someone who medically must be gluten-free. I sometimes have to resort to saying I am allergic to gluten in order to get your point across, by the way. Not many people know what celiac is or understand it. Every once in a while, even on restaurants where my Google search doesn't turn up much, I may be lucky and the restaurant may have a gluten-free menu or I may end up even talking to the manager or a chef. But I always ask NICELY if they can help me and advise me.

Based on the results of the first two steps, I decide whether I'm willing to walk in the door at all. If the web search is good and the staff seem knowledgeable on the phone, I'll give it a shot.

When I get to the restaurant, I explain again about not being able to have gluten because of a medical condition and when I order, I make sure the wait staff writes down my order as a special order. If at any time I feel in danger or don't like what I see or hear, I either leave or I just don't eat my meal. Seriously. It's better to go hungry than be glutened.

Now, I want to point out that going into any situation like this without preparation, acting like an entitled jerk to the staff or making life miserable for all around you are not something I espouse. In the case of special diets, it always pays to be a bit apologetic, not in a hurry, patient and courteous to the staff. The simple fact is that those of us requiring a special diet do make more work and headaches for the staff. Understand that going in and if you are well taken care of, tip generously and thank them all around. It goes a long way - both for welcoming you back and for any other celiacs they may have dine there.

More and more restaurants are recognizing the gluten-free diet is more common than ever and taking steps to accommodate those on it. I am looking forward to my choices in restaurants broadening but, alas, I don't think fast food breakfast sandwiches will ever be back on it.....

Chicken Wings: DF, GF, EF

2011-03-20T17:07:00.000-07:00

I LOVE chicken wings, etc. but can't have most of the commercial ones due to pepper, garlic, etc. I *can* have small amounts of mild paprika and came up with this recipe to take the edge off that craving. My husband loves them as much as I do and we really don't miss the extra spicy ones.

Chicken Wings

3 lbs chicken drumettes
1/3 cup honey
½ cup Tamari sauce (make sure is wheat free) (or if you can't use soy, use ½ cup red wine or Port)
¼ cup olive oil
1 tsp mild or sweet paprika
(if you can eat it, I’d add 1 tsp of onion powder)
1 tsp marjoram

Blend all ingredients except chicken.
Toss chicken drumettes in the mix thoroughly.
Place on sheet pan. Bake at 375 for about 25 minutes.

Yasmine

Crispy Rice Choco-Pecan Treats

2010-12-13T11:10:00.000-08:00

Crispy Rice Choco-Pecan Treats

I used an organic gluten free crisp rice cereal.

7 cups of rice cereal
1 tub Ricemellow
3 tbsp margarine or butter
1 10-12 oz package gluten, dairy free chocolate chips
1 cup chopped pecans
1 tsp vanilla

In big bowl, mix butter and chocolate chips. Microwave 45 seconds. Remove.
Stir and add Ricemellow and vanilla.
Add to the cereal and stir well.
Press into buttered 9 X 13 pan
Press pecans evenly across surface.
Chill
Using sharp knife, cut into squares.

Fantabulous Dairy Free Fudge

2010-12-02T10:34:00.000-08:00

I have had the good fortune to get to know Pili Dressel through a friend—Laurell, a fellow author—and her assistant, Carri. Pili and Carri are life-partners, and I adore both of them. Besides running a beautiful woodworking business (Cranky Cricket Creations), Pili works a day job and cooks for Laurell, making sure she has nutritious, delicious meals. In other words, the woman is BUSY. Too busy for her own good. And yet, still she finds time to help out friends and do wonderful things in the kitchen.

When she found out I was longing for a good dairy free, gluten free fudge that wouldn’t aggravate my allergies, she took up the challenge and lo-and-behold, two wonderful tins of fudge appeared in my mail box the other day. It looks like fudge. But better yet—it TASTES like “real” fudge…and no reactions!

Pili gave me permission to post the recipe for my readers who have the same dairy allergy, and so here it is: wonderful dairy free fudge that will make the holidays a little bit brighter.

Here’s the recipe in her own words (though I named it):

Pili’s Fantabulous Dairy Free Fudge

• 1/2 cup almond milk
• 1¼ cup vegan cane sugar
• ¼ cup Earth Balance margarine
• 7 oz. Ricemellow
• ½ cup Enjoy Life Brand, dairy, soy and gluten-free chocolate chips
• 1 teaspoon vanilla extract

Line a 9" x 9" pan with greased foil, set aside. In a heavy sauce pan, heat almond milk and sugar to a boil, stirring constantly. When the milk/sugar mixture reaches rapid boil, mixture will turn into thousands of bubbles and go from clear to milky, sugar will be dissolved at this point. Remove from heat, stir in Earth Balance, chips, vanilla, and Ricemellow. Stir constantly until smooth. Pour into the greased pan, refrigerate for 4 hours, cut into cubes and serve.

Cranberry-Raspberry Sauce

2010-11-25T20:37:00.000-08:00

3 bags whole cranberries
1 12-oz bag frozen unsweetened raspberries
1 can Black Cherry Zevia (you can use 12 ounces unsweetened raspberry or cherry juice instead)
1/2 to 2/3 cup sugar
1/2 cup corn starch
1 cup Black Cherry Zevia (you can use raspberry juice instead)
1 tsp cinnamon
1/2 tsp ground cloves

Wash three bags of cranberries and discard the bad ones. Drain and put in crockpot. Add frozen raspberries and 1 can Black Cherry Zevia. Put lid on, turn on high.

Cook for 3 hours.
Stir sugar and spices into cranberry mixture, tasting for sweetness--we like ours a little tart so we use less.

Mix 1 cup Black Cherry Zevia with 1/2 cup corn starch. Stir to dissolve. Slowly stir into cranberry mixture. Stir well to mix. Turn off crockpot, replace lid, and let set for 45 minutes.

Dish and serve.

Apple-Pecan Gluten Free Stuffing

2010-11-21T13:16:00.000-08:00

(Click on picture for larger look)

I've finally come up with a stuffing recipe that I both like, and feel comfortable serving to company. So here you go!

Apple-Pecan Gluten Free Stuffing

1 loaf gluten free white bread (I use Kinnikinnick yeast free but you can use any)

3 ribs of celery

2 Granny Smith apples

1 cup raisins

1 cup chopped pecans

1 cup chicken stock

1 stick Earth Balance margarine

2 tbsp Better Than Bouillon Chicken bouillon paste

2 eggs

2 tbsp dried parsley

1 tsp each dried: thyme, marjoram, sage, oregano

1/2 tsp cinnamon

1/4 tsp salt

While toasting the bread to a medium brown (use toaster or oven, whichever you prefer), wash and dice celery ribs. Place in large bowl.

Wash, core, and dice apples (do not peel), add to celery.

Add pecans to celery and apples.

In saucepan, mix chicken stock, margarine, bouillon paste, herbs, and raisin. Heat to simmer until margarine is melted. Set aside, stirring to cool to mildly warm.

Cube toasted bread and add to celery mixture.

Crack eggs into measuring cup and beat with fork. Then add small ladle of broth, streaming slowly, stirring eggs so they do not curdle or cook. Do this twice more. When broth is cooled to warm, slowly stir egg-broth mixture into pan, streaming slowly so you don't cook the eggs.

When the eggs are incorporated into the broth, pour broth over stuffing mixture and, using your hand, thoroughly mix. Pat into 13" X 9" baking dish sprayed with GF cooking spray, and bake for 1 hour at 350 degrees, covered with foil.

Options:

If you can eat onions, I think this would be great with some caramelized onions added to it. Also, black pepper would taste good (I can't eat either but I think they'd really add to the flavor in a different way).

Hearty Beef Soup

2010-10-25T22:18:00.000-07:00

1 quart gluten free beef broth/stock of your choice (I use Imagine)
2/3 cup Port or red wine
1.5 lbs. beef stew meat, cubed in small pieces
1 can diced tomatoes
3 bay leaves
3 large Yukon gold potatoes
1/2 cup diced carrots
1 small zucchini, quartered and diced.
Green leaves off 1 large head of bok choy
1 TBSP Beef Better than Bouillon paste

In large crockpot, mix beef broth, Port, tomatoes, beef, and bay leaves. (Important: PLUG IN THE POT). Put on lid, let cook for three hours on high.

Add potatoes (wash and dice into small pieces), carrots, zucchini and Better than Bouillon. Chiffonade bok choy leaves and add. Replace lid and let cook for another 3 hours or until veggies are tender.

Really tasty. Would be great with onions if you can use them. Remove bay leaves before eating.

Yasmine

Sweet Potato Muffins & Mock Cream of Chicken & Potato Soup

2010-09-05T19:22:00.000-07:00

Okay, I was asked for a couple recipes that I mentioned on Twitter, so here we go. Tomorrow, at lunch Jo, Maura, and Jenn are coming over for a Makeup Party (our second annual Labor Day one, woohoo!). We're having lunch. I decided to make soup and muffins. But I wanted a rich, flavorful, creamy soup.

Hence:
Mock Cream of Potato & Chicken Soup

2 chicken breasts (not 2 halves), boneless, skinless--dice into bite sice cubes
2 TBSP olive oil
1 TBSP parsley
1/2 tsp mild paprika
8 medium red potatoes
1 cup baby carrots
2 quarts Imagine Chicken Stock
3 tbsp Better than Bouillon Chicken or Turkey Flavor
1/2 cup rice flour
1/3 cup goat butter

In skillet, heat olive oil. Add chicken, parsley and paprika. Stirfry until done. Set aside.
Meanwhile, wash potatoes, poke with fork, and microwave till done. Set aside.
Microwave baby carrots for about 3 minutes till done. Set aside.
In large stockpot, melt goat butter. Add rice flour and Better than Bouillon. Whisk constantly until combined and in pea like pellets.
Slowly add both quarts chicken stock, 2 cups at a time, whisking well between each addition.
Heat over medium heat for about 15 minutes until it begins to thicken, whisking often.
Take potatoes and cut each into 6-8 bite size pieces. Dice carrots small.
Add potatoes, chicken (and any juice from chicken pan), and carrots to stock when it's started to thicken. Heat for another 10 minutes.

You can add garlic, onions, etc., if you can handle them--I can't so they don't go in. But it's good and tastes very creamy and rich.

Sweet Potato Muffins

1 bag unsweetened Cravings Place Quick Bread & Muffin Mix
2 cups cold water
1 15-oz can sweet potato puree (plain)
1-1/4 cups agave nectar, dark
1/3 cup oil
1--8 oz bag chopped pecans (omit if you have nut allergies)
3/4 or 1-1/4 cups raisins (see instructions)
1 tsp cinnamon

Prepare two 12-cup muffin pans, spray well with gluten free cooking spray. Do NOT use paper liners for these muffins--they will stick.

In mixing bowl, blend muffin mix, water, sweet potato puree, agave nectar, oil, and cinnamon. Add pecans when batter is thoroughly mixed. If you like raisins, add 1-1/4 cups of them now. If you're making in two batches (my husband can't eat them, I love them), scoop out half the batch into a 12-cup muffin pan and set aside. THEN add 3/4 cup raisins to rest of batter, stir, and scoop into the other muffin pan.

Bake in pre-heated 350 degree oven for 20 minutes. Remove and immediately, gently, turn muffins on their sides in the cups, or remove and stand on rack to cool. They are so moist they have a tendency to stick to the pans.

Enjoy!
Yasmine

Muffin Muffin! Who Wants a Muffin?

2010-08-13T11:29:00.000-07:00

While we're coming into a few hot days here, we've already felt the touch of autumn in the wind and it looks like there will be a La Nina winter. And autumn always puts me in a creative mode re: house and kitchen.

I'm seriously nesting--considering redecorating and new furniture and looking forward to some other things I'm not talking about now (no, not kids, I'm 49, that boat sailed long ago leaving me happily on the shore). To sum up: I'm in a mood to cook and be creative. So I was thinking pumpkin pie...now I have a GF pie crust mix but just didn't feel like tackling one right now, so decided to go the quick and easy route: pumpkin muffins. Same taste, different mouth feel. Still pumpkin.

I love muffins but can't have them often, even allergy-safe ones, because of the starch. But now and then I break down and make a batch and then enjoy them fully. Yesterday I really wanted something mildly sweet but that wasn't going to leave me on a full sugar high, so I made pumpkin muffins. I used a mix and their recipe, but added my own type of sweetener (cut down from what they suggested) and spices. It worked out great and they're mighty tasty. And as a bonus, Samwise--my Type 1 diabetic husband--can have one without it spiking his sugar.

Pumpkin Muffins (GF, DF, EF, Yeast free)

1 pkg Cravings Place Unsweetened Muffin and Quickbread Mix
1 15 oz. can organic pumpkin
1 cup water
1/3 cup oil
1 cup agave nectar, dark
1 tsp cinnamon
1/2 tsp ground cloves

Blend everything in mixing bowl until thorughly mixed. Drop in muffin cups (I use paper liners, like them). Bake at 375 degrees for about 20 minutes. Makes 2 dozen muffins.

Changes...the beginning of sugar control?

2010-06-18T23:23:00.000-07:00

I've been addicted to sugar all my life. Total sugar freak. I admit it: I used to be able to eat a full bag of jelly beans in one sitting, and I wouldn't feel a sugar buzz at all. Probably because I was already buzzed on the previous day's sugar. And then, I decided I needed to slow down on my sugar, so tried time and again to cut it out but the cravings would still plague me.

And they do still plague me, but apparently I've cut back enough that my body is taking notice. While I can still eat a candy bar, I can't eat more than a few jelly beans at time, or I get dizzy and start feeling sick.

Today I made gluten free cupcakes for dinner with company tomorrow night. I was worried--I could go through those like crazy just a few months back. But today I made them, and made the frosting--which was always my favorite part. And I ate a spoon of frosting (which is not unusual for me if it's around) and I could barely swallow it. Too sweet, gave me an instant headache.

I frost a cupcake and eat it. And it was too sweet. And my worry over wanting to eat all of them vanished. I had ONE cupcake. That was enough. That was almost too much. Granted, I did have some fruit-sweetened sorbet today, but you know, that wouldn't have slowed my cupcake-frenzy a few months ago.

I think my body has turned the corner in the war against sugar. But my mind hasn't. I mentally crave the cupcakes and frosting...but my body doesn't. And now I'm into a whole new conundrum--figuring out how to correlate my body's feelings (does not want the sugar) with my mind/emotional cravings (does want the sugar).

Man, this whole thing is a learning curve, isn't it?

Yasmine

When A Little More is NOT Okay

2010-06-08T05:29:00.000-07:00

Okay, a reminder here to: watch your low level sensitivities because they can escalate. The past week or so I’ve been upping the number of Starbucks soy lattes I’ve been drinking. I’ve also been craving pudding lately so—because I cannot have milk—have been eating soy pudding. Not a huge amount but definitely more than usual (my usual is none—I usually don’t buy it). The past week I’ve noticed an increasing asthma problem due to heartburn/gas and have been at wit’s end figuring out what the hell I ate to cause the problem.

Cottonwood issues have been at play too, so I’ve been blaming most of my problems on that but this morning, when I woke up around 4:30 with another asthma attack, I let my mind wonder about what the hell was bugging me, and then I knew: it’s the extra soy. I’ve gone from 1-2 servings of soy a week to at least six-seven times that. And that is far, far too much and has escalated my sensitivity. So, time to cut soy back out of my diet for now—and then test to see if I can have any of it considering I’ve sensitized myself to it so highly. Which means only buying the espresso at Starbucks and adding my own milk substitute to it, cutting out anything that is a soy substitute like pudding, ice cream, soy cheeses, etc.

The moral of this blog? Remember your low level sensitivities and take them seriously. They can escalate, just like any allergy or intolerance, and the result can be painful.

Yasmine

Food as Comfort

2010-04-20T13:00:00.000-07:00

I will freely admit that I was one of those people who use food as a comfort. When I was having a crappy day, chocolate was always there. When I was angry, a good bowl of ice cream was the cure. When I was tired and feeling down, maybe some kids' cereal and milk would help.

I can see this pattern back as far as I can remember. I clearly see it in my own mother to this day. I can remember some of it in my grandmother. She'd sit me down with some milk and cookies for a chat when I was upset. She taught me how to cook, so I still think of her whenever I cook.

Face it, feeding someone is a form of nurturing. It conveys care and concern. It fulfills a very primitive part of our psyche. Later on, we may use it to try to show love to ourself when we need that part fufilled again. The bad part is when it gets out of hand, for a variety of reasons.

But I'm dealing with the other side of this coin these days. I was used to this comfort mechanism but now much of it is denied to me. Food has gone from being the stalwart companion to always being suspected of treason. Food must be proven innocent before I can consume it and, even then, it can make me sick either through error, mislabeling or just a mistake.

My comfort has become discomfort and distrust.

This has been one of the hardest things to deal with since I was diagnosed with celiac disease. I can't decide my crappy day entitles me to stop for a small shake on the way home. I can't grab a quick candy bar from the bowl outside a co-worker's door. I can't even have a small chocolate milk from the refrigerator at work.

I miss more than the flavors and textures. I miss that primitive soothing that comes with comfort food. I do have some substitutes but it's honestly not the same anymore. It can't be the same anymore because there is no longer the loving and accepting relationship between myself and my comfort foods.

So I think I need to find a new way to feed that part of myself when I need nurturing and soothing. Some people successfully substitute things like manicures or pedicures, shopping, etc. but I'm trying to stay away from spending more money and I already am devoted to my manicures (my long nails are one of my few vanities). I definitely don't need to accumulate more stuff.

But what does comfort food DO to me as I indulge (or used to). It would make me step back from whatever was troubling me for a small amount of time. This seemed to give me time to make a decision, recover and even subconsciously find other ways to deal with things. It forced me to take some time for myself, purely for myself. It didn't take too long. I wasn't a burden. It was always nearby. It wasn't something I felt I had to share. It reminded me of my grandmother and my childhood. It required me to focus on it for a little while.

Thinking about this today, I realized that I have another thing I've enjoyed all my life that requires a minimum of items but that I remember even my Grandmother commenting on. I know it will strike a lot of you as really strange but hear me out.

Penmanship.

When I was a child, I had a teacher complain that I needed to improve my handwriting because it was too dark and unfeminine and she took points off on a pretty decent essay because of my handwriting. This got my stubborn on (have I ever mentioned how very stubborn I can be?) and I decided right then that I would get my own back :) I spent an hour or more a day practicing my handwriting until I wrote about 1/2 size on college-ruled paper, very lightly and very well-formed. The next report I turned in to that teacher was (if I say so myself) beautiful.

Of course, she then marked me down because it was too faint and hard to read, but when I complained to my parents about her, they took my papers and complaint to the principal and got my points back for me. Let's just say that teacher and I were glad to part company at the end of the year.

But for many years I had the best penmanship of anyone I knew. Slowly over the years I got more and more sloppy and now it's merely adequate. I miss it, though. I really do hate sloppy handwriting - moreso when it's my own.

I've wanted to learn Spencerian script for years. Spencerian is the handwriting of the 1800's and is written with ink and a dip pen. It's a beautiful script and not as chunky as some types nor as complex as copperplate or ornamental script. I put a small sample at the top of this post but you probably can't see it too well. You can google it to see more examples, though.

Although the final execution of the beautiful letters requires the pens and ink, learning the shapes and practicing them doesn't. All it really requires is a pencil, paper and a guide sheet. And some time and focus. You can't practice quickly and you have to take it a little at a time. It also needs regular practice so I can't merely binge and then ignore it and expect any improvement.

It's a bit frivolous, not necessary for my daily survival but it's also beautiful and unusual to see. I'm going to try it for a while when I feel like I need comfort or grounding and see if I can put it into the place where my comfort food used to be.

And, hey, no calories or allergies (that I know of)!

Wish me luck!

Time, Time, I Need Time to Cook!

2010-03-26T13:05:00.000-07:00

I’m posting this on both my regular blog and my gluten free blog. This past few months has been a time of real frustration for me, mostly diet-wise. I’m not talking diet as in counting calories, but my usual struggle with the food allergies, intolerances, and the gluten issue. Now I’m gluten intolerant, which means gluten isn’t going to kill me but it sure makes life miserable. And my allergies aren’t life threatening. Yet. But put all the allergies and intolerances together and I’m simply miserable. What do they do to me? My asthma flares up into bad attacks, my mouth gets sores in it, my lungs get congested, my joints hurt, I get such horrendous heartburn it feels like I’m going to keep over. I get flu-like symptoms. I get horrid stomach cramps. I ache. In other words, living becomes a pain in the ass.

I can live with the allergy diet—as long as I don’t cut out starch entirely (I have issues with starch and can’t have too much), I’m okay on it—the problem is finding time to cook. Because canned prepared foods are out. And prepared frozen foods are out—at least 85% of them. There is no convenience in foods that have garlic and onions and black pepper and peppers and yeast and gluten in them when you can’t eat those foods. Try reading labels sometime, if you don’t have to. And start looking for the foods that don’t have: garlic, onions, peppers, yeast (of any kind), black pepper, gluten (wheat, rye, barley), eggs, peanuts, shrimp, oysters, oranges, oats, in them. Add in I have to limit soy of all kinds, and limit starches, and you’ll quickly discover yourself in the world I live in.

This morning I stared in the refrigerator thinking, “What the HELL am I going to have for breakfast?” Because I’d forgotten to take any meat out of the freezer. We didn’t have leftovers I could eat—I made tacos last night but used a jarred mild sauce I thought I could get away with and ended up miserable a good share of the night due to some spice in the mix. And the fridge is looking rather empty.

And that’s when it hit me: I just have to start accepting that I must have time to cook for myself. I cannot live like other people. I can’t throw a few things together on a plate without consideration of each and every food and whether it will be a problem. Now, I do not have a freezer, nor a big pantry, so I can’t just cook up a bunch of things and tuck them away—no, this is a day by day process. Fresh from the oven/fresh off the stove is the way it has to be until we own a house where I have more storage room.

So I’ve come to the conclusion that I’m going to have to cut down on things that take time, in order to have more time to cook. Which means—I have to get serious about cutting out Twitter and Facebook, except for I have an announcement about a blog or book news. My writing suffers from them…Hell, even my blogging has suffered because of those two venues. Cutting them out, and making sure I don’t overload myself with blogging, well—that is going to help a lot on both the writing and cooking front. And my forums, well, I’ll put in an appearance now and then but my mods can watch over them for me.

So tonight, I am going to attempt a dairy free, onion/garlic/pepper free, gluten free form of Swedish meatballs, and gluten-free corn muffins. If it works, I’ll put the recipe on the GF blog. And I’m going to organize the spice cabinet, and go through the cupboards to see just what we have, and what we don’t. And I’m going to get domestic again. I love to cook—and I’m at the point where there’s no choice. I have to now.

Yasmine

Honey Baked Salmon

2010-03-10T21:01:00.000-08:00

I made the best salmon I've made in years tonight and it was the simplest. Enjoy!
Yasmine

Honey-Tamari Baked Salmon

2 lb. salmon fillet, cut into 2 pieces
1/4 cup tamari (wheatfree soy sauce)
1/3 cup honey
2 tbsp olive oil

Spread olive oil in Pyrex baking dish. Brush 2 tsp of the honey on the skin side of the salmon and place fillets, skin side down, into the dish. Pour tamari evenly over salmon, then drizzle rest of honey over fish.

Bake at 350 degrees for 30 minutes. Serves 4
Serve with rice or pasta, or muffins. Serve with lemon slices if desired.

Nut Butter Cookies Redux

2010-03-07T15:07:00.000-08:00

I developed these for a snack that has a little sweetness to it but moreso--lots of protein. The original recipe is good, but I've become concerned about using so much agave nectar--for one thing I've found out it's highly refined and can act on the body like high fructose corn syrup which is NOT a good thing. So I decided to try a version using natural sweeteners, and to make a couple of other changes. For one thing, this version is egg free.

They aren't 'low carb'. They do, however, pack a nice little punch in protein.

1/2 cup Nutribiotic Rice Protein Powder
1/2 cup coconut flour
1 cup finely ground almond meal
1/2 cup sunflower butter
1/4 cup dairy free margarine
Egg replacer to replace 2 eggs
1 tsp maple flavoring
1/3 cup honey and 1/3 cup maple syrup (or 1/2 cup agave nectar and 1/4 tsp liquid stevia)
1 cup GF, DF chocolate chips
1-1/2 tsp baking powder

Blend liquid ingredients first, including prepared egg replacer. Then add dry ingredients, and then stir in chocolate chips (use mixer to belnd). Scoop out onto lightly greased cookie sheet or into miniature muffin pans. Bake at 350 degrees for about 15 minutes (keep an eye on them). Cool before removing from pan. Serve with a tangy goat cheese or fresh raspberries.

Makes 30 cookies/mini-muffins. Three of these can replace breakfast bars for a quick snack or when you're on the go.

Apricot-Pineapple Chicken and Turnip Fries

2010-03-07T10:18:00.000-08:00

I wish I'd taken a picture of these because they not only tasted great, but looked yummy. Next time!

I got the idea for oven-baked turnip fries from a show I saw the other night on low-carb cooking, only he was deep frying them. I don't have a deep fryer and that's one cooking job I'm NOT good at--using a skillet to deep fry things in. So I decided to make an oven-baked version. I'd like to try the deep fried ones, but these are great. The whole dinner is easy to prepare and tasty.

Apricot-Pineapple Chicken

1/2 cup apricot jam, fruit sweetened
1/2 cup pineapple (or pineapple mango) jam, fruit sweetened
1/2 cup tamari sauce
6 whole chicken legs
1/4 cup olive oil

Pre-heat oven to 375 degrees F.

Brush bottom of roasting pan with olive oil--make sure it's a size that the chicken will fit into without crowding, or being too far apart. In otherwords, like Goldilocks, make sure it's just right. Rinse chicken legs and pat dry with paper towels. Arrange on bottom of roasting pan, meaty side up.

In little dish, whisk together jams and tamari sauce. Pour over chicken legs, coating every open space with the sauce--and use it all. Slide pan in oven and bake for one hour and five minutes, or until skin is dark brown (not charred, but definitely let it crisp up).

Makes 3-6 servings depending on what else you have with it.

Ovenbaked Turnip Fries For Two:

2 medium turnips or 1 very large turnip
1/2 cup olive oil
Paprika (sweet)
Thyme

Peel turnip and slice into fry-size pieces. Drop into bowl with olive oil and coat. Using tongs, arrange on cookie sheet sprayed with cooking spray. Sprinkle with thyme and paprika to taste. (You might also want to use black pepper or a little red pepper if you want a bite). Bake for half an hour in 375 degree oven. Won't be real crispy, but will be a lot like Jo's in texture.

Good with ketchup!

Tomato Beef Crockpot Soup

2010-03-05T20:09:00.000-08:00

Stew meat is notoriously tough, but I figured making a soup out of it the crockpot would take care of that. Of course, being me with my allergies, there is no garlic or onions or peppers in this recipe--you could add them in but honestly, it doesn't need it. Tastes really good and what little garlic there is in the Imagine soup isn't enough to bother me.

Yasmine

Tomato-Beef Soup

2 lbs beef stew meat, diced and trimmed of fat
1 quart tomato soup (I use Imagine brand)
1 tbsp Better than Bouillon beef paste
1.5 cups frozen broccoli
1 cup peeled baby carrots
1 can diced no-salt tomatoes
1/2 cup Port
1.5 cups steamed rice
2 tbsp olive oil
1 bay leaf

In crockpot on Low heat, add olive oil and beef. Cover and leave for three hours. Skim off fat, then add beef bouillon paste, Port, bay leaf, and carrots. Cook for another 90 minutes. Remove bay leaf. Add can of tomatoes and broccoli. Cook for another hour. Add quart of tomato soup and rice. Stir well. Cook on low for another half hour.

Makes 6-8 hearty servings

Chicken Noodle Soup & Corn Muffins

2010-02-21T09:45:00.000-08:00

Yes, wonderful comfort food IS possible when you are gluten free and when you have food allergies. Last night we had friends over for dinner and a movie and we all just wanted comforting, hearty food that we could sit in the living room with while watching TV and talking. Homestyle food--nothing fancy, just that tasty, good-shivery, type of food that makes you smile after you finish and realize "Oh geez, I should have left room for dessert, I'll have to wait an hour or two for it now."

So I decided to make chicken noodle soup and corn muffins. Now, my gluten free baking from scratch is still on-again, off-again--if I had more time to experiment, it would be better but I'm always scrambling for time. So I used a mix and gave it a little bit of my own spin. But the soup, my soups are well known among our friends for being a meal in themselves. Oh, and if you're wondering, dessert was baked apples. ;)

Chicken Noodle Soup (makes 6-8 servings)

You can always add/change/substitute most of the ingredients here. If you can have onions, I'd throw some in. If you prefer broccoli to carrots--use broccoli instead. That's the beauty of soup--it's ever changing nature.

2 lbs. boneless, skinless chicken breasts (dice into bite size pieces)
2 quarts organic chicken broth
2 tablespoons Better than Bouillon paste, chicken flavor
1 tbsp dried parsley
1 tsp each dried: thyme, oregano, sage
2 baby bok choy (or 1 large bok choy) (washed and diced; chiffonade leaves)
1.5 cups baby carrots (microwave with 2 tbsp water for four minutes)
4 servings pad thai rice narrow noodles (read box and portion out that many servings)
1/4 cup olive oil
1/4 cup dairy free margarine

In large skillet, heat olive oil. Add herbs and chicken, and saute over med-high heat to brown. Then turn heat down to medium-low and add carrots and bok choy over top. Let cook.

Meanwhile, heat chicken stock in large soup pot. When it begins to steam, add bouillon and rice sticks. Simmer until noodles are soft (al dente rice sticks aren't all that tasty but they're very yummy when cooked through). Using a slotted spoon, remove rice noodles to bowl, leaving broth in pan (it won't hurt to leave a few in the pan but try to get most out). Add margarine to noodles and stir.

Add chicken-veggie mixture to broth. Simmer over low heat for twenty-five minutes while you make the muffins. Add noodles into soup and stir to heat right before serving.

Corn Muffins (makes 12)

With the muffins, as I said, I used a mix, but threw in a little bit of my own spin on them, adding a little protein and a little more flavor.

1 package The Cravings Place corn bread mix
1/2 cup honey
2.5 cups water
1/2 cup olive oil
1/4 cup grated rice, soy, or goat cheese
2 eggs (if you can eat eggs, if not, omit)

Add all ingredients to mixing bowl and beat till batter is smooth. Pour into well-greased muffin pans and bake at 350 degrees for 20-22 minutes until done. Cool five minutes and then serve with butter and honey.

Hope you enjoy! These are hearty foods, really good for one of those nights when you're tired and want something that will make you just sit back and put your feet up because you're happy the day's over.

Yasmine

Apricot Chicken

2010-02-06T19:20:00.001-08:00

Tonight I tried a new recipe that I thought of today and it was wonderful. I think I want to play with it some more--make a few variations, but it was tasty-good the way it was.

Menu:
Apricot Chicken
Chicken Flavored Rice
Tomato-Cucumber Salad

Apricot Chicken

12 chicken thighs, thawed, bone-in and skin-on
Layer chicken in one layer in roasting pan, making sure thighs do not overlap too much.

Sauce:
2 cans unsweetened apricots, drained
1/4 cup honey
2 TBSP olive oil
2 TBSP wheat free tamari sauce
Juice of one lemon
1 TBSP dried parsley
1 TBSP dried thyme

Add all sauce ingredients to blender, blend till smooth. Pour evenly over chicken thighs. Bake for one hour at 350 degrees.

Steamed Rice
3 cups cooked, hot steamed rice
1 TBSP chicken flavored Better Than Bouillon
1/4 cup butter

Stir well until butter and chicken flavor melted and evenly distributed.

Tomtato Cucumber Salad

2 cucumbers, peeled and diced
4 medium vine-ripe tomatoes, washed, and cut into quarters
1 tsp each, dried: dill, parsley, thyme
2 TBSP olive oil

Mix together in bowl. Do not salt until serving time. Also very good with a little lemon pepper in it and 4 oz. crumbled feta cheese (I cannot have dairy or black pepper so I don't add, but tasty).

Yasmine

Time to find new favorite foods....

2010-01-27T14:25:00.000-08:00

I met with my naturopath on Monday afternoon to go over the results of my blood test and see just what was going on (at least as best we can).

I thought I was prepared and, in some ways, I wasn't too badly prepared. But in some ways, I was completely unprepared to see the results.

The good news was that most of my blood chemistry was fine. My cholestorol, sugar, enzymes, hormones, etc. I did have a very low vitamin D level (15 when the norm is between 33 and 100) so I need to take a lot of vitamin D supplements for a while.

The celiac evidenced itself in a very high level of IgG antibodies. Considering the fact that we already knew I had celiac, I had a weird moment when I saw the numbers on paper - a bit surreal and then I could feel myself try to immediately look for a way out. Maybe it was a mistake. Maybe it was really something else. I talked for a few minutes to my naturopath about it and it began to sink in.

I tell you, my heart was starting to feel a bit heavy there.

Then we got to the allergy panel. I didn't expect to see much of anything, certainly nothing in the high range, though I was thinking maybe I'd have some reaction to milk because many celiacs also have problems with milk.

Boy was I wrong.

My highest allergy (and all the way into the highest end of the scale of severity) was eggs. Both yolks and whites of chicken eggs show as extremely high. This knocked me for a loop and I almost couldn't think. My naturopath said there is some evidence that this is now showing up a lot due to immunizations we got in childhood that were grown in chicken eggs.

Either way, one of my favorite protein sources has to get off my menu. And it's in a TON of things, too. I've never noticed a reaction from them but they may be adding to other issues and inflammation.

The next things on the list in the high range are Casein and Whey. Milk-related. Again, I thought I was prepared for this but I wasn't. A swear visions of ice cream and deserts flashed before my eyes!

In the moderate range are most other cow's milk products, baker's yeast, Dungeness crab, Oyster, and garlic! OMG - GARLIC. That hit me like a slap. I'm a complete garlic addict and like it in just about everything.

I did notice I reacted to every single gluten-containing grain other than barley - which I never eat.

There are more in the low range but I'm trying to get the highest ones out of my diet now. This is pretty brutal on top of the gluten already.

On the good side, I can have duck eggs and goat milk (I inherited Yasmine's goat cheese after she got sensitive to it!) and I can have prettym much all fruts and veggies. Soy has a mild reaction so I need to stay away from it if I can.

All nuts are okay - so is cocoa, honey and coffee.

I think a true low-carb diet is not going to be an option for right this minute. First I need to get my mind and pantry wrapped around my celiac and all my allergies and intolerances. Then I might be able to lower the number of carbs I eat.

But, man, what a pill to swallow.

Goat Cheese...FAIL.

2010-01-25T23:09:00.000-08:00

Okay, so been awhile since I made a blog post. I did a trial in between then and now. Goat cheese. I didn't have much of a reaction on my tests to it--some but not huge. And for awhile it looked like goat cheese and yogurt were going to work for me. This week, the reactions hit and then I realized, ain’t gonna happen. I can’t explain how disappointed I am—I found a goat cheese I just loved—but I can’t ignore the wheezing, and congestion and phlegm and stomach aches and flu-like feelings I get with cheese reactions, be they cow or—well—goat.

In other aspects, for the most part have dealt fairly well with diet but keep getting unexpected reactions from food, usually not homemade, and then discovering “Wow, that really wasn’t a good idea.” I’ve gotten to the point where all spaghetti sauces have to be made at home. There’s very little way around it now—my garlic allergy is just too harsh on me. And black pepper. Black pepper is in everything, it seems.

I’ve found that, among the things I’m allowed to eat, if I make up a mixture of tomato sauce, parsley, oregano, marjoram, a little thyme (that’s an iffy herb for me), and some wheat free tamari sauce, it’s a pretty good substitute for spaghetti sauce.

What else have I found? Bread your fish and pork chops with potato flakes after dredging in olive oil, then bake and you have a tasty coating for them. (Make sure the instant potatoes are gluten free).

I’ve actually been eating lower on the processing chain lately. A lot more plain fruits and veggies and meats. Or one food in the meal with a sauce and the others plain. It’s simpler cooking and better to control the allergy attacks. Yet still they come. Still I get into something and go…what was in that? Like just today. I’ve been taking these gummy CO-Q10 supplements. My face itches. I just looked and sure, I saw the free of ‘gluten, yeast, etc’ tag, but didn’t look close enough. Orange oil. No wonder my face itches. Just a reinforcement of the ‘Ever Vigilant’ mindset we have to have.

I feel rather blah tonight…I worked very, very hard last month and ended up burning out a bit. And eating things not so good for me (not a lot but enough to make a difference). And drinking too much caffeine. I just want to recharge now.

And so that’s where I’m at. Will play with some recipes soon and give you more new ones. I’m in need of cooking good healthy food again, now that the time crunch is over. I’d LOVE to have a freezer where I could store meals to pop in the microwave but until we own a house of our own, there is absolutely no room here to do so.

Bright Blessings, and how have you been?
Yasmine

Quinoa & Tomato Salad

2010-01-16T13:45:00.000-08:00

Today I decided to try an experiment. I'm going to Yasmine's birthday party and wanted a dish to take that was different and safe for both of us. Most of all, I wanted it to be really tasty. This cold salad turned out very well - so much so that Mr. Maura was stealing bites of it.

I used my rice cooker to cook the quinoa but you can easily find instructions on how to cook the quinoa on the stove if you search online.

1 cup quinoa - I used a mix of red and regular
2 1/4 cups GF chicken stock
1/2 lb grape or cherry tomatoes
1/2 tsp salt
1 tsp dried basil

Cook quinoa in the chicken stock in rice cooker until done. As soon as it's done, fluff the quinoa with a fork and turn out onto a plate or cookie sheet to cool while you cut tomatoes.

Quarter tomatoes and sprinkle with the salt.

In a large bowl, mix tomatoes, quinoa and basil. Try to keep fluffy and don't compact too much. Cover with plastic wrap and chill in the refrigerator.

Pasta Fagioli

2010-01-15T17:20:00.000-08:00

I've always been a fan of this italian soup Pasta Fagioli (pasta & beans) and when I saw this recipe on Mrs. G.F.'s blog, Recipe for a Gluten Free Life, I had to give it a try. Of course I had to change it up some from the original. I'll warn you that it's a very hearty soup, so much so I think it's often a stew.

2 cans cannolini beans
1 can (28 oz) crush tomatoes
2 cups small pasta, cooked al dente (I used Tinkyama shells)
1 chopped onion
3 Tbs crushed garlic
4 cups beef broth
2 cups thickly sliced mushrooms
1 pound ground pork

Brown pork, drain and discard fat.

Cook onion and garlic in olive oil over medium to low heat until starting to soften, add mushrooms and cook until all are soft. Add tomatoes, beans with liquid, cooked pork and broth. Simmer 20 minutes. Add salt, pepper and basil to taste. Add pasta and thin with more broth or water, if necessary.

It made a LOT of soup - so much so that I'm bringing some for my friend tomorrow and will probably freeze some.

Did you notice I remembered to take a picture this time?

Gluten-Free Mac & Cheese

2010-01-12T20:25:00.000-08:00

I'm a bad blogger because I didn't take a picture of my dish. I totally forgot, to be honest. I'll try to do better next time.

In my efforts to be gluten-free, I have decided that I HAVE to do more cooking. Today was pouring rain and it just screamed for a comfort-food dish. I really wanted mac & cheese so I trolled the web for a recipe. I used the basic recipe from Gluten Free Mom but made some changes so I'll post my version here with thanks to her for the original. She has a lot of great recipes, you should check out her blog!

Gluten-Free Mac & Cheese
2 cups GF pasta - I used Tinkyada Brown Rice Elbow Pasta
3 Tbsp butter
2 Tbsp GF flour - I used Bob's Red Mill GF All Purpose Flour
1/2 tsp salt - I used garlic salt
Dash of pepper
1/2 cup milk
1 1/2 cups heavy whipping cream
8 ounces sharp cheddar cheese, cubed - I used Tillamook Sharp Cheddar
1 cup GF meatballs, cooked and quartered

Preheat oven to 350F and butter a 1 1/2 quart casserole dish.

Cook the GF pasta in salted water according to package directions then drain.

In a saucepan, melt butter. On medium heat, stir in GF flour, salt and pepper. Cook until lightly brown and bubbling.

Stirring constantly, slowly add the milk and cream. Continue stirring and cook until thick and bubbly.

Add in the cheese and stir until melted. Add in the meatballs and cooked pasta and turn into casserole dish.

Bake 35-40 minutes, depending on how crunchy you want the top layer.

Hi - I'm Maura and I Think I'm Celiac

2010-01-02T21:57:00.000-08:00

Hello everyone.

My lovely and oh-so-supportive friend, Yasmine, has kindly allowed me to guest on this blog in light of some recent realizations about my diet and my health. I wanted to talk about what has happened to make me realize I may have Celiac Disease and what my symptoms are in the hopes it may help others. I also wanted a forum to talk about my journey to becoming gluten-free.

Fair warning - I'm not going to mince words here...reader beware.

I've always thought I could basically eat anything as long as it didn't involve melons or bell peppers - or too much milk. Melons and bell peppers give me mouth sores and a sore throat - I'm allergic to them. I thought that was annoying, bell peppers are in a LOT of things.

As for milk, I thought I was lactose intolerant. Too much milk would send me running for the bathroom. I tried lactaid but it never did me much good. Yet I could eat yogurt and cottage cheese and never really thought about why most lactose intolerant people couldn't eat either.

I was pretty comfortable in my little cave in the land of De Nile.

Then I had a really bad 2008 as far as stress, early 2009 was worse and then I had a really bad cat bite injury that stressed my body out in July of 2009. Since then I'd been having more and more problems with diarrhea. I tried to find a pattern in the reactions by watching milk and such but could not find one. I was miserable and 6 months of off and on diarrhea, stomach aches, gas and headaches were getting me down.

Then after knowing Yasmine for a while and knowing what happens when she has gluten flipped on the light bulb for me and I asked her about what was happening to me. She said it might be gluten intolerance or celiac and I did a bunch more reading.

The symptoms sounded Way Too Familiar.

Being science-minded by nature, I started to conduct a few of my own diet experiments until I could see my naturopath (hopefully this week).

I drank chai tea with egg nog. No problem at all.
I ate roast beef. No problem.
I made a sandwich with the same roast beef. I only finished half the sandwich before I was in the bathroom.

I ate 2 packets of my beloved Cream of Wheat. I couldn't leave the bathroom for a half hour.

I had a lovely pork dinner. No problem.
I had one piece of bread with butter. I barely finished the slice before I was in the bathroom.

2 very small Christmas cookies and I had a stomach ache for a half hour.

When I look back at what I've blamed on milk before, I see a gluten pattern too. When a bowl of cereal with milk caused diarrhea, I blamed the milk. Instead I should have been blaming the gluten in the cereal.

The evidence is only mounting, I'm afraid. I did buy some gluten-free items to try at Whole Foods yesterday but I know I need to not go completely gluten-free until I see the dr for the blood test for celiac (the standard advice). Yet another reason I'm hoping to go in this week - I'm sick of feeling sick.

Celiac Disease is actually an autoimmune disease while gluten intolerance is an immune system reaction but the treatment for both is the same - remove all gluten from the diet. I'm actually hoping the blood test gives us answers because it will validate what's been my problem all this time and it will allow me to prove to my husband, who is waffling between supportive and unsupportive, that I have an issues I have to deal with.

So I'm currently hoping for a definitive diagnosis but not really willing to have the intestinal biopsy that's considered the gold-standard of celiac diagnosis. So cross all our fingers for a definitive blood test. I'm angry at my body but also hoping to have a way to deal with the problems. I keep leaning on Yasmine for advice and reassurance that I'm not nuts. This IS real.

Maybe dealing with this will help my rosacea as well. And my goal of losing 100 lbs this year.

Wish me luck!

Baked Apples

2009-12-28T11:09:00.000-08:00

BAKED APPLES

Per person:

1 large cooking apple (granny smith, Jonagold, winesap, romes--not Delicious or Golden Delicious)

1 tbsp agave nectar

1 tsp butter or dairy free margarine

Cinnamon

Core apples and cut in half. Do not peel. Place cut side up in baking pan. Dot with butte and drizzle agave nectar over top. Sprinkle with cinnamon.

Bake at 350 degrees for 45 minutes. Remove and place on serving plate. Pour sauce from pan over apples and serve. Good with vanilla ice cream or ice cream substitute, or whipped cream/substitute.

Yasmine

GF and Allergy Holiday Tips

2009-12-21T19:25:00.000-08:00

Holidays are more difficult when you’re gluten free. Dressing, pie crusts, holiday cookies—how do you enjoy the holiday traditions you loved as a child when you can no longer eat the same way?

Well, there are a tremendous amount of possibilities out there now, and if you check on my gluten free blog, you’ll find all sorts of sites and recommended books and magazines to help you out. I’m going to give you some tips and things to be watchful for when eating out or choosing holiday treats. It sucks, yes, to have to be aware of these things but they’re important for your health.

1. Never expect your new holiday treats to be the same texture or taste as your ‘regular’ treats. But you can get fairly close with some creativity. Gluten free brownies with peppermint frosting are incredibly tasty—and remember: they don’t always have to be the same form. Tired of trying to get the perfect apple pie crust out of gluten free mixes? You can always make it easier on yourself and make an apple crisp using crumbled gluten free cookies as a topping.

2. Before you go to parties, eat a little something so that if you get there and find nothing safe for you to eat, you don’t starve and succumb to temptation. In fact, ask your hostess if you can bring a treat to share and make it something you’re able to eat.

3. Focus on get-togethers and non-food oriented activities to create your memories. Yes, it’s wonderful to remember holiday meals together, but focus on the actual joy of being with friends and family rather than on what you had. Make sure you eat a consistent, good diet during this time so that you don’t totally sugar yourself out. And if you can’t have sugar, look for other holiday treats that you can have—the holiday goose, smoked ham, fancy cheeses, fruit salads.

4. Plan ahead for the meals—especially if you’re eating at someone’s house. If you’re invited to dinner, have no embarrassment about asking the hostess what the menu will be, and explain your food issues. I usually ask my guests what they can’t have, and what they don’t like before creating menus for dinner parties. But maybe I’m just hyperaware of the issue given my own food problems. And if you are are the hostess, please, do what I do—ask your guests. While they might be able to have gluten, maybe one has a nut allergy, or another—like me—a garlic allergy.

5. When encountering the family members who refuse to acknowledge and respect your allergies, celiac, sensitivities, be cautious for subtle sabotage. Sadly, some family members seem to think that it’s all in our minds and seek to ‘prove’ us wrong, or they only see that we’re depriving ourselves or (if we have sensitive children) our kids from goodies. They may not listen when we say “That’s going to hurt me.” So you have to watch your back. If someone hands you something to eat and is evasive about what’s in there, or if you just don’t trust your feeling about it, do NOT eat it. Thank them, say you’re full but thank you anyway, do whatever you have to but don’t eat it if you don’t know what’s there. Especially if you have full blown celiac or anaphylactic allergies.

With a little planning ahead, your holidays can be just as cheery and tasty as they were before you couldn’t eat gluten (etc.). I’ve come up for acceptable substitutes for gingerbread, and that’s with me not being able to have ginger.

Use your imagination, discuss ideas with others, and don’t let your food issues keep you from the table!

Anybody have any special holiday treats they love to make during this time of year?

Yasmine

Baked Spaghetti Squash "Lasagna" GF, EF

2009-12-11T22:53:00.000-08:00

Made this for company and boy it went over great. It's very low glycemic, low carb, and tastes great. And it's a good replacement when you're craving pasta. Some of the measurements are 'by eye' but you'll do fine. You could add a number of things to this if you can have them: onions, garlic, black pepper...but it tastes great as it is. I can no longer try jarred spaghetti sauces--the last one left me with big blisters inside my mouth, we have no clear idea what it was.

Yasmine's Baked Spaghetti Squash

1 med-lg spaghetti squash
1 lb. ground beef, extra lean
1 lb. ground turkey
2 tbsp olive oil
2 cans 15-16 oz. each diced tomatoes
2 cans 6 oz each tomato paste
1 tbsp Beef Better than Bouillon or equiv. in bouillon cubes
Appx 4 oz goat cheddar cheese, thinly sliced (you could use a cheese substitute or regular cheese if you can eat it---I can eat goat dairy but not cow)
2/3 cup grated goat or sheep romano
1 tsp dried parsley, finely powdered

Earlier in day:
Preheat oven to 350.
Put beef and turkey in crockpot on high and add olive oil. Cover.
Immediately after, cut squash in half and scoop out seeds and discard. Place squash halves cut side down in pyrex baking dish. Add 1" of water and place in pre-heated oven. Bake for 50 minutes.

When oven timer sounds, remove squash and set aside to cool.
Break up meat in little pieces and turn crockpot to low.
Add tomatoes, tomato paste, and bouillon. Stir well with meat and cover.
Cook on low for about 2-3 hours.

When squash cools, remove halves from pan and using fork, scrape out squash (it will be in long strands like spaghetti. Place in colander and drain for 15 minutes. Discard rinds. Refrigerate until sauce is done.

30 minutes before dinner:

Preheat oven to 375 degrees.
Remove squash from fridge and heat in microwave thirty seconds to bring to room temperature.
In 13 X 9 pyrex baking dish, spray with cooking spray, then evenly spread squash in pan.
Cover with even layer of sauce.
Cover with slices of goat cheddar, then evenly sprinkle romano over top, then parsley.
Bake for about 20 minutes, until cheese is melted and bubbly.

Serves 8-10.

Another Reaction & Creamy Turkey Soup

2009-11-22T17:08:00.001-08:00

I had a nasty, nasty reaction to something I ate night before last—was horrible, and left me feeling like hell and scrambling to figure out what it was that I ate. Have not found out yet, but then last night, my exhaustion from the allergy attack brought on an exhaustion migraine and today I feel even worse. I think the worst is over and with a good night’s sleep I should be ready to go tomorrow. Knock wood.

Sometimes it’s hard to figure out what set off the reaction and I go nuts trying to figure it out. I’ve pretty much given up this time—I suspect there was either gluten or garlic in the sausage I had the other day, but it’s hard to find out. Gluten is usually labeled, garlic is not, and for those of us with strong garlic allergies, that can be a real problem. I can handle tiny, tiny amounts but…if I can even taste it, it’s way too much. Sad, because I love garlic. I’m also allergic to peppers and black pepper, and again—when it just mentions “spices”—even with it being a maple flavor—chances are I probably got into something I need to stay away from.

Anyway, tonight I wanted something light on my system for dinner, but comforting, so I made soup. Made from leftovers, it’s perfect to put the recipe up now because this week is Thanksgiving and I know you’ll have some of these leftovers soon, if you’re like most American families.

Yasmine's Creamy Turkey Soup

1 small bok choy
1 small zucchini
1 ½ cups cooked turkey, skinned and boned, diced
1 quart chicken broth + 2 cubes/tbsp GF/DF chicken or turkey bouillon
1 ½ cups mashed potatoes (GF/DF)
¼ cup DF margarine (like Earth Balance)
1 tsp dried parsley
½ tsp each dried oregano and sage

Wash bok choy and zucchini. Dice stalks of bok choy (discard bottom) and chiffonade leaves. Dice zucchini. Add both vegetables to broth (into which you’ve stirred the bouillon) and bring to simmer. Add turkey and simmer for ten minutes. Stir in mashed potatoes till soup is creamy, add margarine, and herbs and simmer another five minutes.

Serve with your favorite GF bread or crackers.
Serves 3-4

Yes, you can print out this recipe (or any on this blog) for your files, but please make sure to credit it (them).

Yasmine

Lower Carb, Protein Rich Chocolate Nuts

2009-09-24T13:24:00.001-07:00

I made these when I was soooo hungry for chocolate nuts but didn't want to buy a bag of milk chocolate ones that would be far worse in carbs and glycemic load.

These have protein, and while they aren't 'low carb' they are lower than a number of the candy bars out there, and more of their calories come from the nuts and nut butter than from sugar. They're also terribly easy to make.

1 oz dairy free rich dark chocolate

1 tbsp peanut butter or other nut butter

1/2 cup pecan halves or your favorite nuts

Melt chocolate in small bowl in microwave till just soft enough to stir. Stir in nut butter and then pecan halves. Drop by spoonfuls onto lightly greased waxed paper. Chill until hard.

Serves 1-2

Carbs between 15-25 depending on chocolate and nut butter

Protein around 10 grams

Life As It Is

2009-09-17T18:37:00.001-07:00

I've been struggling to keep on the no-starch/grain/sugar diet now for eight weeks. I've done a great job--my clothes are looser, I've stayed off Tums for the most part rather than used them on a regular basis, but it's just about to get harder. That's because until now, I've fudged. I broke my allergy diet and ate cheese and eggs. And now, my body's rebelling badly, terribly inflamed and sore due to the allergies so I have to give up the dairy and go back to rice cheese. Which means the diet just got far more limited.

BUT...last bloodwork showed I am moving AWAY from pre-diabetes so I need to keep this up until I'm at a stage where I can re-introduce some rice, etc. on a regular basis. I figure at least another six months.

So yeah, harder. I am a carnivore but I want something other than meat for breakfast. Now, it's going to have to be a protein shake instead of eggs or cheese. But I'm still on the diet. Whiny about it lately, but still on it. I know I'll be breaking the no-starch rule for Samhain, Thanksgiving, and Yule. And possibly my birthday in January. But those are the only four days off I'm giving myself because I sure as hell do not want to end up a type 2 diabetic.

The allergies just make it that much harder.

Yasmine

Yasmine's Eggplant "Pizza"

2009-08-16T17:19:00.002-07:00

My crazy-assed husband posing next to the pizza (Yes, the muscles are real, and no, he usually doesn't look so maniacal--LOL).

Eggplant Pizza on a Plate

Low Carb Gluten Free (can be Dairy Free) Eggplant Pizza
This is not an ‘exact measurements’ recipe:

2 medium eggplants, peeled
1 cup thick pizza or spaghetti sauce of your choice
Either Mozzarella and Sharp Cheddar cheese or their rice/soy equivalents (Just make sure they melt)
GF pepperoni, sliced sausage, or ham (your choice or a mix)

Preheat oven to 375 degrees.
Spray 2 large cookie sheets with GF spray.
Slice eggplants into ½” slices and spread on cookie sheets.
Cover slices of eggplant with thinly sliced mozzarella, then arrange mini-pepperonis on them (or the meat of your choice).
Spoon one teaspoon sauce over meat.
Top with grated cheddar.
Bake for 25 minutes and if you like, sprinkle with parmesan.

If you want to make this vegetarian, I do NOT recommend a watery vegetable—as it is, the eggplant stays fairly firm but tomatoes, for example, would make it a lot more mushy.

Serves 3-4 depending on rest of meal.

Recipes! Recipes!

2009-08-08T10:47:00.001-07:00

Okay, so I'm doing very well on the almost no-starch and low sugar diet. Haven't updated here in a month so here we go. Some more recipes for you.

Yasmine's Killer Pot Roast

3 lb. beef chuck roast
½ cup beef stock
½ cup Port
1 tsp each dried: parsley, thyme, oregano, sage, marjoram, sweet paprika, kosher salt
1 bay leaf
¼ tsp ground black pepper
2 tbsp olive oil
6 med Yukon Gold potatoes
3 med carrots
1 yellow onion, diced (optional)
Beef broth
½ cup Port
1/3 cup rice flour
1 beef bouillon cube or 1 tsp Better Than Bouillon beef paste
3 tbsp butter or dairy free margarine

For me, the onion and pepper have to be eliminated since I can’t have them, but you can add them in if you like.

Pour olive oil in a skillet, heat to medium-high, and brown meat on all sides for about 2 minutes a side. Use TONGS to turn—not a fork. Saute onions if you’re using them in a little more olive oil.

In crock pot, pour ½ cup beef stock and ½ cup Port. Add in all herbs (and onions if using). Place the meat and onions into the broth and pour whatever oil there is in the pan over the meat. Cover, then turn to low heat. Let cook over low without removing lid for about 2 hours.

Cover meat with potatoes and carrots, put cover back on, turn crock pot to ‘high’ heat and leave for about two more hours. Meat and potatoes should both be fork tender—if they aren’t, let cook another half hour or so.

Remove meat, potatoes, and onions to a platter, cover to keep in heat. Remove bay leaf from liquid and measure the liquid in a heat proof container. Add beef stock (or pour out) to make 2½ cups. Add ½ cup Port and the bouillon to make 3 cups liquid.

In skillet, melt three tablespoons butter. Whisk in the rice flour and brown lightly, stirring to prevent burning. Pour in beef stock/Port liquid, about one cup at a time. Whisk constantly as it thickens over medium heat. When done, pour into warmed gravy boat and serve with pot roast and potatoes.

Oven-Baked Ribs
350˚

Baby back ribs
Barbecue Sauce (your favorite GF BBQ sauce)
Olive Oil

Coat ribs with olive oil.
Place in single layer on foil-covered cookie sheet.
Cover with another layer of foil and crimp bottom and top sheets so ribs are air-tight.
Let sit on counter for 25 minutes.

Place in pre-heated oven.
Bake for 75 minutes.

Remove top foil, coat ribs with barbecue sauce.
Return to oven and bake for another 25 minutes.

Tri-Flavor Meatloaf

1 lb. ground beef
1 lb. ground lamb
1 lb. ground pork
1 6 oz can tomato paste
1 tsp each, dried: oregano, sage, thyme, marjoram, parsley
(if you can eat them): 1/2 cup finely minced onion
1-1/2 cups GF instant mashed potato flakes
2 eggs (omit if you are allergic)

Blend thoroughly. Pack into 13" X 9" pan.
Bake at 350 degrees for approximately 50 minutes, till no longer pink in center.

Blackberry "Milk" Shakes
1 pint Turtle Mountain's So Delicious Coconut Milk Frozen Dessert (vanilla flavor)
2 cups frozen blackberries
1 cup soy creamer

Blend thoroughly. Makes 2 milk shakes.

Raspberry Summer Cooler

2009-07-11T17:41:00.002-07:00

I wanted a summer drink that was cool, refreshing, not too sweet, and that I could drink plenty of without worrying about the ingredients. So I came up with my 'Summer Cooler':

Raspberry Summer Cooler Drink

5 bags raspberry-green tea

3 cups boiling water

2 cans Zevia Black Cherry or Lemon-lime 'soda'

Talking Rain sparkling water, berry flavor

3 tbsp Lime juice

Steep all tea bags in three cups boiling water for ten minutes. Squeeze and discard tea bags. Mix everything in 2 quart pitcher except Talking Rain. Add Talking Rain to fill to top. Makes light, very low-cal summer drink with plenty of antioxidants.

You can play with flavors and make whatever you like. Peach/Mango tea and lime spritzer/sodas work well. If you can't find Talking Rain, use a different sparkling water with no regular OR artificial sweetener (just flavored). Experiment. :)

Yasmine

DF Cream of Broccoli Soup & Autumn Fruit Compote

2009-07-06T20:29:00.001-07:00

Okay, I made the best dinner tonight--not only is it allergy friendly (at least for me), but it's completely gluten free and it's low glycemic, too. And no artificial sweeteners. We had:

Cream of Broccoli Soup (and it was wonderful!)

Medallions of Pork

Autumn Hearth Fruit Compote

Now, the compote has a couple odd ingredients in it, but oh they made it so good so I recommend trying to find them or similar substitutes, if you can. The Oogave is something new we just tried and I love it. The Zevia, we've been drinking for quite some time but they've just come out with the Black Cherry flavor and it's absolutely incredible. Oogave is sweetened with agave nectar which--in moderation--is diabetic friendly, and Zevia is sweetened with stevia--we drink quite a bit of the soda now. And the coconut milk worked SO well that I'm going to try my favorite--potato soup--with it next.

Dairy Free Cream of Broccoli Soup

1 large pkg (16 oz) frozen broccoli
1 - 14-oz can organic coconut milk (we use 365 brand from Whole Foods)
1 cup water or chicken broth
½ large lemon, (save juice and discard fruit)
1 tbsp dried parsley
1 ½ tbsp each dried: dill, basil, tarragon
2 tsp Better than Bouillon chicken bouillon (gluten free as of last I checked)
2 tbsp dairy free margarine or extra virgin olive oil

Heat broccoli and broth or water in pan over medium-low heat, stirring now and then to keep from boiling dry. When broccoli is heated through, remove from heat and pour (along with liquid) into large blender. Be careful—there will be steam. Make sure your blender is not more than half full.

Blend over medium speed until broccoli is a puree. Add rest of ingredients and blend thoroughly. Return to pan and heat over medium low until hot through.

Serves 4 for a first course, or three for a main course.

Autumn Hearth Fruit Compote

5 large cooking apples, peeled, cored, and diced into large chunks (cut each apple into quarters, then each quarter into three bites).
1 – 10 oz. bag frozen strawberries, unsweetened
1 can Zevia Black Cherry soda (you can use regular black cherry but it will have sugar in it—do not use ‘regular’ diet soda though, use 12 oz. of fruit juice rather than anything with aspartame or Splenda or high fructose corn syrup in it)
1 bottle Oogave cola (again, if you can’t find it, use a bottle of GOOD cola—not something with corn syrup in it or artificial sweeteners)
½ cup raisins (optional)
½ cup pecans or walnuts (optional)
½ tsp cinnamon
¼ cup corn or potato starch (not flour) in ¼ cup cold water—stir thoroughly

Mix all ingredients except cinnamon and corn starch in non-aluminum stockpot (enamel or stainless steel). Bring to a boil over medium-high heat and turn down to just above medium. Cook, stirring occasionally, until apples are soft but not falling apart—fork tender. Remove from heat, stir in cinnamon and corn starch mixture, stirring thoroughly, and let heat of the fruit mixture thicken. Serve warm or cold.

More changes, and Dairy Free Salmon Dip

2009-07-03T12:56:00.001-07:00

I talked to my naturopath yesterday about the bad outbreak of sores in my mouth (I get blisters inside my lips when I eat gluten or get contaminated by it). She said to start avoiding even specks—bag everything as if I were celiac because my gluten intolerance is getting worse and worse. And make sure I avoid all allergens because my immune system is on overload right now. So once again, going through cupboards and making sure everything is properly packaged. This mainly presents a problem going out to eat—mostly, I’ve been relying on the hope that the restaurants keep their steaks gluten free, etc., but I found out recently through reading Denny’s online nutritional info that they—at least—add wheat to their steaks somehow. BLEW MY MIND. Who in their friggin’ mind adds wheat to a steak? So now, have to ask everywhere we go: is it gluten free? Is it garlic free? Is it dairy free? At least the Outback has a gluten free menu and so we’ll shift over to eating there more. There are a number of GF friendly restaurants in Seattle but getting over the bridge is hell usually, and so we seldom go over there.

One thing is for sure: my body is no longer tolerating even minute amounts of gluten. So it’s time to get down to the specks and the business of making sure I don’t get cross-contaminated.

And since I was asked recently: here’s my recipe for DF salmon dip:

Salmon Dip (DF, EF, GF)

2 8-ounce tubs Tofutti Better Than Cream Cheese
1/3 cup dairy-free margarine
¼ cup sherry (or sparkling apple juice)
½ cup either gluten free seafood cocktail sauce or (what I use) Westbrae Fruit Juice Sweetened Ketchup
1 tbsp each: dried dill weed &, parsley
1½ tsp each: thyme

1/4 tsp mild paprika
2 tbsp lemon juice, if you can have it
4 ounces gluten free bone-free smoked salmon, flaked (you can do this with your fingers or a fork)

In mixing bowl, whip Tofutti and margarine till fluffy. Add cocktail sauce/ketchup, sherry/juice, and herbs—whip till light and fluffy . Add flaked smoked salmon and whip to mix thoroughly. Scrape into bowl, cover tightly, and chill. Serve chilled with crackers or chips, or if you can't have grains, cucumber slices.

Back, & Sweet Potato Apple Puree

2009-07-02T12:19:00.001-07:00

It’s been awhile since I updated this blog. A lot’s happened in my world: I hit the NYT bestseller list with Demon Mistress (BIG YAY), my gluten intolerance has gotten worse (SIGH), my dairy allergy has gotten worse (SIGH), my experimenting in GF baking has been slow (SIGH). I did make a major deadline though (BIG YAY).

I talked to my naturopath today—we’ve now upped my adrenal meds since I’ve been under a lot of stress—both good and bad—and my afternoon slump is hitting me harder. We go for bloodwork next month to see how everything looks.

Meanwhile, because the gluten’s hitting me harder, she’s asking me to try to gluten-free the kitchen as much as possible, which means bagging all Sam’s gluten products again, and keeping counters spotless and the like. It also means only going to restaurants I know I can find gluten free meals in. And it means watching the other allergens carefully because they can make the gluten problem worse, and my stress has been impacting the allergy problems. So I’m back to reading labels with a passion now. And it means the gluten free root beer I’ve been liking is out because it has nutmeg in it.

And this means, paying more attention to what I eat, eating more consciously, and eating out less often. I’m lucky—so far, no anaphylactic responses to food, but a few allergies feel like they’re nearing that point—the tingling lips can be a real warning sign. But that luck could run out, and so again, a reminder to take my health in hand and take control before it controls me.

I was experimenting the other day. I’m not fond of sweet potatoes but I know they’re good for me and I know they’re another option in my limited diet. So I’ve been searching for a way to cook them that I like. And I found it:

Sweet-Potato Apple Puree

2 large sweet potatoes, peeled and cubed
1 large apple, peeled and cubed
1 cup apple-berry juice (blackberry or cranberry is good)
Water
1 tbsp agave nectar or honey
¼ tsp cinnamon
2 Tbsp butter or margarine
Optional: 3 tbsp raisins, plumped in ¼ cup hot water (drain before using)

Mix potatoes and apples into a saucepan. Pour in juice, then add water to cover. Bring to a boil, then reduce to a low boil and cook until both potatoes and apples are fork-tender. Remove from heat, drain. Mash lightly with masher, then whip with sturdy mixer, adding agave, butter, and cinnamon. When most lumps are gone (you can whip smooth or leave a little lumpy—both are good), stir in raisins and serve.

Serves 4 as side dish

Starbucks Foray Into Gluten Free

2009-05-13T10:56:00.001-07:00

Okay, I tried the Starbucks gluten free orange cake. It tastes just like orange spongecake--pretty good, but WAY too much orange oil for my system and my orange allergy kicked in big-time. If I could eat oranges, this would be a handy treat when I go there. But there's just more than I can handle in it.

On a taste/texture scale: 3.5 out of 5. (Only reason I didn't give it a 4 is because I'm not a huge spongecake fan).

I'm hoping they'll make something without orange in it soon--a chocolate chip cookie would be great!

Yasmine

Nut Butter Protein Cookies

2009-05-12T15:12:00.001-07:00

I developed these for a snack that has a little sweetness to it but moreso--lots of protein.

These use agave nectar for the sweetening so it doesn't impact the blood sugar in the same way honey or sugar would, but they aren't totally 'low carb'. They do, however, pack a nice little punch in protein and are GF and DF and can be egg free. They are NOT nut free.

1/2 cup Nutribiotic Rice Protein Powder
1/2 cup coconut flour
1 cup finely ground almond meal
1/2 cup nut butter (sunflower, almond, peanut, whatever you like)
1/4 cup dairy free margarine
2 eggs (or 1/2 cup cream cheese or 1/2 cup pumpkin--but the latter will reduce some of the protein content)
1 tsp flavoring (vanilla, hazelnut, chocolate)
1 4-oz bar 70-80% dark chocolate, melted
1 cup dark agave nectar
1-1/2 tsp baking powder

Blend everything together in a large mixing bowl (use mixer). Scoop out onto lightly greased cookie sheet or into miniature muffin pans. Bake at 350 degrees for about 15 minutes (keep an eye on them). Cool before removing from pan.

Makes 30 cookies/mini-muffins
Two or three of these pack quite a nice protein punch and they don't give a nasty sugar rush.

GF/DF Products That Make Life A Little Tastier

2009-04-20T11:02:00.001-07:00

I’m going to talk about a few of my favorite products today. I’ve already talked about Tinkyada rice pasta, but want to reiterate: it’s wonderful. I love this pasta and it works well in all dishes I’ve put it through. Retains a chewy feel, works well with sauces (or baked—as in the lasagna), and doesn’t leave me with a plate full of mush like a lot of non-wheat pasta.

I was very excited to find Let’s Do gluten free ice cream cones! They also appear to be soy free and dairy free by the ingredients list (always check in case manufacturers change their ingredients. These have a nice crispy feel, just like regular ice cream cones, and paired with the Turtle Mountain coconut milk frozen dessert (okay, let’s just call it the TM fake-but-delicious ice cream), it’s now possible to have a dairy free, soy free, gluten free ice cream cone that tastes like the real thing!

I mostly use Earth Balance margarine. It’s dairy free (not soy free, though), and has no caesin or whey. It tastes buttery, and does well in baking/cooking.

For chocolate chips, I’ve started using Sunspire chocolate chips—dairy free, gluten free, and they taste pretty good.

And for sandwiches, since I can’t have yeast in gluten free breads, the Food For Life Brown Rice Wraps make a nice wrap for a sandwich or taco—since they don’t have an overwhelming flavor, they work for nut butter and jelly just as easily as for a homemade burrito.

So there are five recommendations: dairy and gluten free, to make life a little easier for you.

Yasmine

Dinner--Getting Kinky with the Broccoli

2009-04-16T18:50:00.001-07:00

I'm not a big vegetable fan but I know I should eat more. I like the concept of vegetables, but execution--I've got a real sweet tooth. So I look for ways to brighten them up to where I'll want to eat them. Tonight for dinner, I made pork chops, along with a Broccoli-Mushroom Saute in Lemon Butter. I also made GF sunflower-butter chocolate chip cookies today, which were good.

Sometimes, the struggle is really hard. But today, it wasn't so much. Today, once again off the allergens, I'm noticing the puffiness is leaving my face, the muscles aren't hurting quite so much, the joints don't ache as much. I'm not eating Tums again. I keep hoping that one of these days the lesson will stick before I end up in need of an epi-pen. I guess only I have the power to make it happen, and I'm working on it. Twitter is helping, actually--there are a LOT of gluten free people Twittering, and all of them have their own stories and sites and blogs.

Okay, recipes:

GF/DF/EF Sunflower Butter Chocolate Chip Cookies

Yes, this calls for a mix, but I didn't have time to sit and figure out ingredients on my own. I made these in my mini-muffin pans, which made miniature cupcakes that were quite yummy.

1 package Cravings Chocolate Chunk Cookie Mix

3/4 cup GF Sunflower butter

1 1/3 cup water

Set chocolate chunks aside and empty mix into mixing bowl. Add sunflower butter and water. That's it--just turn the mixer on low for a moment, then on high for another till it resembles thick cake batter.

I used a cookie scoop to ladle out dough into the (pre-sprayed) muffin tins. Bake for 10 minutes. This makes 3 dozen mini-muffins. You can set aside half the mix, and divide the other ingredients in half and make only 1 batch.

Bake at 350, and these would be SO good if you dipped half of them in melted chocolate and let set. Or melted white chocolate.

Pork Chops

6 thin-cut bone-in pork chops

1 cup GF instant mashed potato flakes

1/4 cup olive oil

Coat VERY large skillet with cooking spray, then the olive oil (enough to give all the chops a little room to cook, if you don't have a pan big enough, then use 2 smaller skillets) . Heat over medium-high heat till olive oil is sizzling.

Meanwhile, coat chops with instant potato flakes and gently--using tongs, lower into the hot pan. Do NOT move them when they're there, so position them carefully before letting the meat touch the surface. Lower heat to medium and cook 15-20 minutes per side, turning only once. Coating should get rather crispy if you make sure they're on an even heat.

When chops are done, place in warming dish and pour all drippings into one skillet if you used two.

Broccoli Mushroom Saute

1 bag frozen broccoli, microwaved till just barely done

1 can water chestnuts

1-1/2 cups sliced button or crimini mushrooms

1/4 cup tamari sauce

1/2 cup lemon juice

1 tbsp parsley

(you can also add 1/4 tsp lemon pepper if you can eat it--would be very good)

1 stick Dairy free (we use Earth Balance/Smart Balance) margarine or 1 stick butter if you can have dairy

Add 1/2 stick margarine to the drippings from the pork chops. Add in tamari, lemon juice, and herbs and bring to medium high heat. Add mushrooms and stir constantly as they saute. When they are almost crispy, lower heat to medium and add broccoli and water chestnuts and heat, stirring to coat, for about two minutes. Add rest of margarine during this time and coat well.

Dinner serves 3.

Yasmine

Maple-Spice Applesauce Cake

2009-04-13T13:34:00.001-07:00

My latest win today is my new recipe for Maple-Spice Applesauce Cake. I want to start cooking more with agave nectar for sweetener since sugar plays havoc with my system but maple doesn’t so much, and neither does honey/agave.

Since I’m back off eggs (I will post a blog soon about the whole mess with the going back on dairy/eggs and what the hell it did to me) and now trying to focus on low-moderate carbs and plenty of protein and good fats.

But I wanted something sweet and spicy today—not spicy as in peppers, I can’t get near anything with peppers, black pepper, garlic, etc.—but cinnamon spice. I’m out of egg replacer, so decided to start with a base of Cravings Waffle/Pancake mix, which is unsweetened, and I know is a great muffin base. They don’t call for eggs, but I wanted to give it a little extra binder so decided to go with an applesauce spice cake. And since I decided to use agave for the whole amount of sweetening, of course, I took that into account when planning out the dry/wet ratio of ingredients. I want to play around with different baking mixes/blends of GF flour and see which I like best. The Cravings mix does have a little bit of an aftertaste, but it doesn't detract very much from the cake.

Here’s what I came up with. It’s yummy, and you could easily replace pumpkin for the applesauce and make a wonderful harvest cake. I’d love to toss in some nutmeg and ginger, but am very allergic to them.

GF/DF Maple-Applesauce Spice Cake

2¼ cups Cravings Waffle/Pancake mix.
1 cup applesauce, unsweetened
1 cup dark agave nectar (you can use the light, but the dark gives it more flavor)
1 tsp maple flavoring
1/3 cup vegetable oil
1/4 tsp cinnamon

Optional:
1 cup chopped pecans or walnuts
1 cup (plump them in ½ cup water, then drain) raisins

For optional topping:
1 cup confectioner’s sugar
1 tsp maple flavoring
Just enough water to make thick glaze
Cinnamon

Preheat oven to 350 degrees. Spray an 8x8 inch square cake pan with GF cooking spray.
In mixing bowl, combine all ingredients except nuts and raisins. Beat on low for 1 minute, then high for another minute, till thoroughly blended. Stir in nuts and raisins. Pour into prepared pan and spread evenly in pan. (Batter will be rather thick). Place in center of rack (middle of the oven) and bake for 35 minutes, or until cake is firm on top and golden brown.

Remove from oven and drizzle glaze over top, then sprinkle with a very light dusting of cinnamon. Cake is good with or without topping.

Makes 9 servings

Easy Tasty GF Lasagna (Mostly Dairy Free)

2009-04-13T11:00:00.002-07:00

This lasagna does use Lisanatti Rice Cheese—the only one I can handle, since soy makes me quite sick. It doesn’t have yeast or something gods-awful like jalapeno peppers, in it—but does have a trace amount of casein. Not usually enough to set off my milk allergy but if you go into anaphylaxis, don’t use it.

1 package Tinkyada Rice lasagna noodles
1 11-oz pkg Lisanatti Cheddar rice cheese
1 11-oz pkg Lisanatti Mozzarella rice cheese
1 quart jar of your favorite spaghetti sauce
2 lbs. lean ground beef
Olive oil

Preheat oven to 350 degrees.
Spray a 7 x 10 inch pan with cooking spray

Prepare noodles according to directions.
While noodles are cooking, in large skillet, crumble and brown ground beef. Drain off excess oil. Add spaghetti sauce and stir well. Set aside.
Using a cheese slicer, slice both cheeses into thin, thin strips, or you can grate (don’t use a ‘fine’ grater, makes sure shreds are fairly good sized).
When noodles are done, drain and rinse with cold water, then pat dry with paper towel.
Divide noodles into three equal amounts.
Arrange one layer of noodles in baking dish. Baste lightly with olive oil, then spread with half the sauce over the top of the noodles. Layer with one third of the cheddar rice cheese, then one third of the mozzarella flavor.
Arrange a second layer of noodles, baste lightly with olive oil, then cover with the rest of the sauce, and another third of the cheeses. Add the top layer of noodles, baste lightly with olive oil, and then the last of the cheese.
Bake for 25-30 minutes until nice and bubbly.

Serves 5.

This was really good and Samwise dove into it just as much as I did. The key is to make sure your sauce isn’t watery—hence the higher meat to sauce ratio.

Drunken Lamb in Port Wine Sauce

2009-04-05T21:17:00.001-07:00

For those on Twitter who asked for the recipe (and anybody else too):

Yasmine’s Drunken Lamb with Port Wine Sauce

Lamb:

2 racks of lamb
1/2 cup extra virgin olive oil & 1 cup Port wine
1 tablespoon each: basil, dill, parsley, lemon grass, oregano, thyme

Sauce:

2/3 cup Port wine
1½ cup strong chicken stock
Drippings from lamb pan + water to make 1/3 cup
3 tablespoons corn starch + ½ cup water
¼ cup butter

8 hours before cooking:
Rub racks of lamb with olive oil and rub herb mixture on to coat.
Place in Ziplock bag
Add port and seal.
Refrigerate

Twenty-five minutes before cooking:
Remove lamb from refrigerator.
Place meaty side down in glass baking dish.
Pour contents of marinade bag into pan.
Let sit for 20 minutes to bring to room temperature.

To cook:
Preheat oven to 450 degrees.
When ready, pop lamb into oven.
Roast for 10 minutes.
Turn heat down to 350 degrees and roast til meat reaches 140 degrees. This will take about 20-25 minutes.

Place racks on platter.

Drunken Lamb Sauce
Measure drippings into skillet.
Add butter and bring to a boil.
CAREFULLY stir in wine (don’t let it drip on the burners).
Stir in chicken stock.
One tablespoon at a time, whisk in corn starch mixture and cook for a moment to see how thick it’s getting. I ended up using 3 tablespoons of the mixture to get the consistency I wanted.

Lamb serves 2-4, depending on how much meat you want. We usually serve 3 with 2 racks.

Yasmine

I'm eating squash and liking it (and it's not in a pie!)

2009-04-04T01:02:00.001-07:00

Okay, found a way to make acorn squash where I'll not only tolerate it but LIKE it. Yes, I'm not a squash fan unless it's in a pie, but this--this is good! And simple. :)

Take one acorn squash and cut in half. Scoop out seeds, then cut each half into half, then into thirds--so you end up with around 12 even wedges.

Mix 1/4 cup extra virgin olive oil with 1/4 cup agave nectar (I use hazelnut flavored, but plain dark agave will work really well).

Pre-heat oven to 350 degrees. Spray baking sheet with nonstick spray. Baste each slice of squash on all cut sides with the oil-agave mixture. Lay on pan, sprinkle with cinnamon. Bake for 15 minutes. Baste again, then turn and baste other side and sprinkle with cinnamon. Bake another fifteen minutes.

Baste one last time and bake for a final fifteen minutes. Agave will caramelize to a degree and give a deep honey-nutty flavor to squash. This is excellent as a side dish with poultry or beef, and low glycemic.

I've been on my diet 21 days, with only two very minor unplanned slips, and those were blips compared to before. I have to start eating more food though--I haven't been eating enough the past few days and it's been making me queasy. I looked back through my food diary and went, what? Where the hell is the food?

So starting tonight with our dinner, I am now adding in an occasional potato and making sure I get more balanced meals out of the foods I can have. That should take care of my tendency to just ignore eating if I forget or get bored.

Yasmine

Coconut Milk Shake

2009-03-25T12:31:00.001-07:00

Today is day 11 on my lower carb/almost nil starch diet and I’m definitely feeling better. Today I got great news on the career front (see my other blog for it), and discovered that not only is depression a trigger for wanting sweets, but good news is too. I think it’s that whole C-E-L-E-B-R-A-T-E thing, you know?

I really wanted chocolate and NOT dark chocolate. So I came up with something that I can have now and then and not feel guilty about. It’s not “low carb” but it’s lower glycemic and that’s good enough for the times when I really want something YUMMY and good and fun, as long as it’s not every day. I figure I can try to make others with the vanilla flavored coconut milk dessert--like adding strawberries or raspberries, or some espresso and the cappicino flavored agave nectar.

Coconut Milk Shake

1 packed cup So Delicious chocolate coconut milk non-dairy frozen dessert
¼ cup soy creamer
¼ cup soy milk
1 tbsp Vanilla flavored agave nectar

Blend well, makes one medium shake.
And it’s WONDERFUL…creamy, smooth, delicious and I didn’t get a sugar high off of it.

So anyway, there’s my note for today. ~smiles~

Yasmine

Doldrums

2009-03-19T21:58:00.001-07:00

Today was day six of my lower carb eating…I’ve been this route before, I’m feeling better and know that in another week my body will be very happy and then I'll have to guard against getting cocky. I’m also back to (shakes head) eating dairy because I have found that the dairy doesn’t bother me as badly as the gluten and giving both up along WITH giving up starches is a sure road to failure for me. At least at the beginning. So I’m coping with the congestion from cheese (I’m trying to stick with goat’s milk which isn’t so rough) and yogurt (ditto) and it’s helping me say on the diet.

Tonight was hard. Oh, I made a wonderful rack of lamb for dinner—I’m a really good cook—but my body was whining about wanting mashed potatoes. I usually make mashed potatoes with lamb. I’ve tried mashed cauliflower once but it was far too runny—any suggestions as to a good mashed cauliflower recipe are welcome. I'm not a happy vegetable eater but I'll eat cauliflower...(I'm way too allergic to garlic or onions to add those--cheese, not as much as the garlic or onions, which do me in).

I’m just…down in the dumps tonight about this. It will be better tomorrow and meanwhile, I get to chalk up another successful day on the food front.

I keep chanting the mantra, “I will feel better, I will feel better”…because I know it’s true. And I keep my eye on things I did well—got a lot of writing done today, got a lot of creative energy going.

Oh, and in case anyone is wondering--I do not weigh myself. I can't have scales in the house. I had an eating disorder some years back and scales...dangerous territory for me. I go by measurements and how my clothes fit and how I'm feeling and looking in the mirror.

Yasmine

It's Die-ting Time Again

2009-03-18T00:01:00.001-07:00

Cross posted from the Witchy Chicks:

To quote Dr. Dealgood on Mad Max (Beyond Thunderdome), or rather to garble his quote: Ladies and gentlemen, boys and girls... die-ting time's here! (Yes, I am a very proud Mad Max fan--especially Road Warrior, and Auntie Entity's chainmail dress in Thunderdome).

Okay...so I just wanted to use that quote, okay? But the subject is, yes, the dreaded D-I-E-T issue. Now, I'm one who adamently states that diets don't always work, and the same diet certainly won't work for everybody. And we need to love ourselves, rather than hate ourselves, for any diet to really work both mentally and physically.

I hate the concept of dieting, but having struggled with allergies for years, I've dealt with it. Diet isn't just a lose-weight proposition, it's an eating-plan. It's a way of eating. But now, oooooohhhh gods...okay, for awhile my body's been flirting with pre-diabetes. And now, I'm really in pre-diabetes. So it's time to buck up and face it and quit fucking around.Sam has Type 1 diabetes. He can't prevent his. Type 2 diabetes, I can prevent. So now I'm on a major rejuvenation kick. Body, mind and soul.

I'm not asking for diet advice--I'm working with my naturopath and we KNOW what works best for me. A lower carb, very-low starch diet works well for my body type. I lose weight, I feel good, the inflammation in my joints drops, my blood sugar stabilizes, my muscles stop hurting and the continual struggle with heartburn and bloat vanish. So why don't I stick with it? Because I get bored.

But now...there's no real option. Get on track with the diet and up the exercise. Period.So, today's day 5 of the diet, and I'm doing well. My body's starting to feel better, my joints don't hurt as much...but I've got a long row to hoe. And I need encouragment, which is why I'm going to start blogging on my Gluten Free Kitchen Witch Blog about it. Hell, I may change the name a little...the GF Low Carb KW? LOL...what a mouthful.

Now going out to eat isn't a problem--a good steakhouse and I'm set. I'm a major carnivore and happy about it--my body does well with meat. But when I'm stressed, I really, really want that package of chocolate kisses. And I know myself--keep them around, I'll eat them. So having one or two and putting the rest away's like asking an alcoholic to stop at one drink. And because Samwise and I firmly believe that aspartame and Splenda are dangerous, we refuse--absolutely refuse--to allow them in the house.

Here's what I'm looking for: rewards that aren't food. Health alone isn't going to stop the craving for chocolate and for sugar, it's not going to cushion the stress that always sends me to the mashed potatoes or the rice noodles. Oh, once a week, I get a 'fun meal'...but that's one meal out of the week and within reason.

Baths, well, that would be nice if our bathroom was conducive but the tub is made for a very narrow person, even an average sized person finds it cramped. So bubble baths, out for now. But what else do you do to keep yourself perky when you just want to take that salad and shove it into the waiter's face? ~grins~ How do you take the edge off and reward yourself for a hard day's work?

And what challenges are you facing right now that require discipline you'd rather not have to muster? Sometimes it helps to know you're not alone. :)

Yasmine

Breaking Through Denial. Again.

2009-03-13T13:26:00.001-07:00

I stare at the pastry case. Muffins, breads, cookies, Danish, sausage-muffins, sandwiches—all no because of the gluten. Salads but wait—they have onions in them and some have cheese. The fruit container? Fresh pineapple, a big no-no. Yogurt—no. Finally, my gaze lands on the one thing I can have besides my iced soy latte. A bottle of Perrier. Yep, I can have water. Woohoo—big whoop.

And here comes the moment of choice: order my latte and just ignore everything else, or break down and order something I know will make me sick. You think the choice would be simple enough. You think I’d learn to keep enough gluten free products on hand so I could just take in a couple GF cookies or a banana. But no, I’m embarrassed to admit just how many times the sausage-cheese muffin ends up on my plate. And in my mouth, as I rationalize that I’ve been feeling pretty good today. This time, this one time I won’t get sick.

Denial. It’s a harsh word for a pervasive problem among the gluten-intolerant and those with other pressing allergies/intolerances.

Psychiatrists say there are five stages to grief:

Denial: (Not me! Nope, I’m okay, really!)
Anger: (Why the hell do I have to deal with this?)
Bargaining: (Maybe, if I just eat gluten twice a week…I’ll be okay. If I only have cheese on the full moon, it won’t be too bad).
Depression: (Damn it all, this sucks.)
Acceptance: (It’s not going away, I’m going to have to deal with it. I can do so successfully)

The problem is, sometimes you make it through all five steps only to find yourself back at the first again. Sometimes it takes several rounds to finally, fully, accept where you’re at and learn to live with it. I’m back in Acceptance now, after round after round—mostly spent between Anger, Bargaining, and Depression. I’m hoping this is the last time I end up backsliding. My body can’t take a lot more abuse through the allergy/gluten cycle.

So, here I am, back in the Acceptance mode. This is my life. I’ve tried everything I could think of and nothing has changed the situation—my reactions just get worse each time I slide. So how do I stay here? Somehow, I get afraid that it won’t hit me like a brick until my life ends up on the line and I don’t want that.

Thoughts on how to make life easier:

Sam’s agreed to go gluten free in the house with me. Once his gluten products are gone, that’s it. Clear it all out. We’re eating GF together. If it’s not in the house, that cuts out cross-contamination.

I’ve decided to devote more time in the kitchen, really re-learning how to bake so I don’t have to rely on mixes from the store. It’s time I focused on making life taste good again. I’m a remarkable cook, but have really ignored all the GF side of things, buying pre-baked, pre-mixed foods because GF baking is definitely not an easy skill to master.

On the same thought, if I keep GF cookies and crackers around, maybe I’ll be more apt to grab a couple before we run out the door to Starbucks. That way I avoid the problem I talked about at first. I can fortify them with nut butter for more protein. And no, not peanut butter. I can’t just focus on the GF and ignore my other dietary issues.

Eating at the table helps. A) I really focus on the food. B) I tend to make more balanced meals. And C) It gives me time to eat and digest without rushing through.

Keep plenty of GF/DF products on hand. Nothing like being starved, look in the fridge, and there’s nothing there to eat but a loaf of your husband’s bread and some cheese. Yep, Must. Keep. Cupboards. Full.

The past week I’ve been strictly GF/DF again, and this entire week has been spent without Tums, Mylanta, or Maalox. I’ve had some other allergy issues but they’re more pollen/dust than food. Over all, my digestion’s running close to normal this week, and that feels good.

Once again, I’m in an upswing on the dietary issue. I feel like I’m eating too much starch—probably compensating for cutting out the allergens again—but I’ll back that off over the next few days and find my middle ground. And this time, I’m damned well going to put a stranglehold on it so it doesn’t slip away from me yet another time.

Yasmine

Turtle Mountain Scores A Hit!

2009-03-10T12:25:00.002-07:00

I love Turtle Mountain's products . I liked their So Delicious Soy Frozen Dessert even though the soy was a bit too much and soy frozen desserts are terribly high on the glycemic index/load (a definite factor diabetics and pre-diabetics must take into account…and no, I’m not diabetic but my husband is Type 1, and I want to avoid Type 2 and am a prime candidate for it).

When Samwise called me a couple months ago to tell me he found a coconut milk “ice cream” I was like, huh? Even better, it’s sweetened with agave syrup—a very low glycemic index/load sweetener. He brought home Turtle Mountain's Purely Decadent Coconut Milk non-dairy frozen dessert. One spoonful, and I was in heaven! The one draw back: it’s rather steep in price, but man, for a treat, it’s more than worth it. Also, be aware that the non-plain (as in vanilla, chocolate being plain) flavors do have actual cane sugar in them and are higher in both GI/GL and calories. I DO wish they had raspberry or strawberry flavors but I’m not going to complain.

So, I can have my version of ice cream again! Or, rather, a more-than-reasonable facsimile! In fact, the chocolate flavor stands up against the best premium ice creams I’ve tasted. And no soy, no rice, no dairy. WOOHOO! AND…calorie content isn’t bad, nor is the glycemic factor. What more could I want????

Well, I could want yogurt. I’ve missed grabbing a yogurt for breakfast so bad, and though I can stomach the rice milk yogurts, the soy ones always left me grimacing. Well, enter Turtle Mountain again. Yep—So Delicious coconut milk yogurt. Now it’s got a lot less protein, but it has the acidophilus cultures and more to the point for me: it’s variety. It has the mouth feel and taste of low-fat yogurt. It has the flavors of yogurt. It has none of the dairy of yogurt!

So hats off to Turtle Mountain, because I’m a happy, happy woman again.

But, I also decided to buy an ice cream bowl attachment for my Kitchen Aid mixer and I'm going to play with making coconut milk frozen dessert at home. I’ll also play with rice milk again, and sorbets. You see, I’ve decided that I need to direct more time toward the kitchen, given the fact that Samwise is a Type 1 diabetic and I’ve got such a freaked out immune/digestion system and this is our health up for grabs. So while there will always be a need for the mixes, grab-off-the-shelf foods considering the time constraints of my writing career, I’m determined to get back to cooking from scratch more than I have been. I’m a damned good cook. I used to be a stellar baker when I ate gluten. I want that feel again. So you guys will be getting more recipes from me over the coming months, as well as product recommendations.

Yasmine

Cravings Mixes

2009-03-09T11:38:00.001-07:00

Cravings Place Mixes

Even harder than the search for good pasta has been the search for good baking mixes that require no dairy, no eggs, and have no gluten. I finally found the gold at the end of the rainbow with The Cravings Place. Their mixes are vegan, which means no dairy and eggs in the mix, or required to make the mixes. They’re easy to make. They turn out right every time. And they taste great.

The Cravings Place has a number of different varieties of mixes—everything from Waffle & Pancake mix to Ooey Gooey Chocolatey Chewy Brownie Mix. The latter is amazingly rich and tasty, and the former makes perfect waffles every time. I even went out and bought another waffle iron again, after thinking I was stuck with Van’s frozen gluten free waffles which are adequate in a pinch but nothing near like a real hot, fresh waffle. Van’s does work well as cinnamon toast (spread with butter and sprinkle with cinnamon and a little sugar) but they cannot compare to a homemade waffle on Sunday morning. The only Cravings mixes I’m not fond of (of all I’ve tried, which are quite a few) is the cornbread mix and the coffee cake mix, but that just could be me.

The mixes are complete except for oil and water on most. They also have an unsweetened cookie mix available that you can use your choice of sweeteners on—I made a marvelous pumpkin cookie with it by adding pumpkin and maple syrup for the sweetening. And their raisin spice cookies are really good, especially if you add a bit more water than is called for and bake them in muffin cups.

Actually, I always add a little more water than is called for if I want to make muffins or bar cookies out of one of their cookie mixes—if it calls for 1 cup water, I’ll add 1-1/3 cups and it gives it a little extra spreadablity in a baking dish. And I add nuts to most of the cookies for some extra protein, or nut butter in place of the oil or part of the margarine.

BAKING TIP: I find that using an electric mixer to mix gluten free baked goods makes a world of difference. Since I bought my KitchenAid Artisan mixer, I’ve had much better luck with my gluten free baking. It makes a world of difference.

Here’s a recipe for one of my favorite variations on their mixes.

Chocolate-Almond Butter Muffins (DF, EF, GF. Does contain tree nuts)

1 pkg. Cravings Ooey Gooey Chocolatey Chewy Brownie Mix
1 cup creamy almond butter
1-1/4 cups cold water
1 cup chopped pecans or walnuts

Add brownie mix, almond butter, and water to mixing bowl. Beat on low for one minute, then on medium for another minute. Add pecans, beat for a few seconds to mix. Spoon into paper muffin cups in muffin pan. Bake at 350 degrees° F for 16-18 minutes. Test with toothpick. Let cool five minutes before carefully removing from pan. Let cool before eating or they will crumble a lot more than if cooler.

Tinkyada Pasta

2009-03-09T11:27:00.002-07:00

Tinkyada Pasta

Alternative flour pastas are notorious for being gummy, falling apart, and tasting like crap. To be honest, every corn pasta I've had sucks. But several years ago a friend pointed me in the direction of Tinkyada Pasta and for that, I hope she's blessed many times over.

Tinkyada pastas are primarily (if not all) made from two ingredients: rice and water. Some have rice bran in them. And they are wonderful! Their website lists them as: Wheat-Free, Gluten- Free, Cholesterol-Free, Easy to Digest, Source of Fiber, Kosher Certified, Certified Organic by Organic Crop Improvement Association, OCIA (for organic items) . A Canadian Product made from U.S.A. Rice.

It's been so long since I've had regular pasta that it's hard to compare anymore, but most of our friends who I've served it to can't tell the difference. Tinkyada works well with sauces and in baked casseroles. In fact, their lasagna noodles are excellent and do a great job of standing up to sauces and cheese/cheese substitutes.

My favorite, for texture and shape, is the penne, and I use this one a lot. The fettuccini has a good texture, as well. I've found the fusilli the most likely to overcook and get mushy, so watch it toward the end carefully. The elbow noodles and shells take a bit longer to cook than the others in order to reach a good texture (I don't like them al dente like some people), and the spirals have to be watched carefully to avoid overcooking but create a nice noodle for casseroles and salads. The spaghetti noodles work great, and with a good sauce, no one should be the wiser at the table.

The one caveat I would give you is that Tinkyada noodles can go from undercooked to overcooked in just a few minutes, so during the last few minutes keep a close eye on the pot and test them frequently. Be cautious though! I was testing penne once and pulled a noodle out of the pot. I bit down on it before making sure the boiling water was drained out of the noodle and ended up with a nasty blister on my lip.

Tinkyada Penne-Hamburger Casserole DF, EF, GF NF

2 cups uncooked Tinkyada penne noodles

1 lb. lean ground beef

1 6 oz. can tomato paste

1 15-16 oz. can diced tomatoes

1/4 cup diced onion (if you can have it)

1 clove minced garlic (if you can eat it)

3 tbsp olive oil & 3 tbsp olive oil

1/2 cup Galaxy Vegan parmesan topping (or regular parmesan if you can have dairy)

1 tsp each dried: parsley, basil

1/2 tsp each dried: sweet paprika, onion powder

Salt and pepper to taste

Saute garlic and onions in 3 tbsp. olive oil for a couple of minutes (or just add meat to the olive oil if you can't have the veggies) . Add meat and brown, crumbling with spatula as you cook. Add spices and herbs. When browned, if there is much fat in pan, drain. Add tomatoes, tomato paste and herbs and stir thoroughly. Simmer over low heat for 15 minutes while you cook pasta according to package directions, adding 3 tbsp of olive oil as water comes to a boil. Drain thoroughly and stir into hamburger mixture. Add parmesan topping and stir.Serves 6-8, depending on what else you serve with dinner.

Enjoy and remember: You can eat well, even if you can't have everything you wish you could!Yasmine

Getting To Know You

2009-03-09T11:14:00.001-07:00

I finally decided that I really do need to do this blog, for myself more than anybody else. I’m hoping it will keep me on track and help me stop cheating, because each time, I get worse and worse reactions and one day, it’s going to kick over into the life-threatening category.

Sometimes I wonder how I can be so disciplined on my work and yet so slipshod on my health needs.

So I’ll be reviewing a lot of gluten-free, dairy-free products here and testing recipes I create. I'll talk about what it's like to live with food allergies and intolerances. Now, some of my allergies are allergies, some are intolerances, and there appears to be a big debate in circles over the difference, but the fact is, it doesn't matter. When it comes down to the wire, there are foods that cause distress and danger to a sufferer's system, and whether it's an intolerance or an actual allergy, it means discomfort, pain, and stress on the body. So on my blog, we're not going to debate it. We're just going to talk about how to cope with the situation.

Some of the items I'll be reviewing are ones I can no longer eat (because they have things in them I found out that I'm allergic to). But since I've tried them, I can at least let you know what I thought. Remember, taste is subjective, but if I don't like something I'll tell you why and maybe it won't be a problem for you (like certain textures, etc.). And ALWAYS double check the ingredients because manufacturers change them every so often.

You will, of course, want to talk to your doctor about treatment options. Standard disclaimer: I'm not diagnosing anything here for you.

Sometimes there isn't anything you can do except to avoid the foods that cause problems. For me, that's a big part of the picture. There are a few that seem to respond to me taking pancreatic enzymes, which helps me digest food better, but in the end, I pretty much have to avoid most everything that showed up on the tests. There are one or two foods I fudge on because I desperately crave variety. And there are some I have to avoid at all costs.

Here's my list, so to speak, so you know where I'm coming from:

I avoid: all forms of yeast, gluten, as much milk protein as I can with few exceptions, peanuts, sesame seeds, oysters, garlic, peppers, asparagus, oranges, ginger, nutmeg, black pepper, cayenne pepper, shrimp, and grapefruit. I'm also allergic to a LOT of herbs--including licorice, chamomile, astragalus (which I was using in soups), black cohash, dandelions, gingseng, goldenseal, milk thistle, psyillium, valerian, wild yam.

And I try to avoid: eggs, papaya, celery, radishes, mushrooms, sunflower seeds, most shellfish, onions in any big amount.

I fudge, but really need to avoid: cane sugar (major inflammation problems) and vanilla.I have mild reactions to but still consume: coffee and soy.

So there.

I still eat too much sugar, but I try to find products made with maple syrup and agave instead because I don't have a reaction to them. Most refined sugars hurt my joints in any substantial quality, but I have a sweet tooth and it's really hard at times.

The reactions I get from the above foods vary from asthmatic to tiny hives on my face to blisters inside my mouth to aching joints and fatigue, to horrible stomach cramps. None of them are pleasant. When I'm being *very* digilent, I feel a LOT better and my skin glows. When I backslide, I feel like crap and look it.

So there's the intro to this blog. We'll go from here. :)

Yasmine