I made these two recipes and everyone asked for seconds - thought you would enjoy them.
O Chicken Cacciatore
Prepare chicken and set to side:
(8) skinless/boneless chicken breasts
(1) cup of oat flour
(1) tablespoon of chopped parsley
(1) teaspoon of sea salt
(1/2) teaspoon of pepper
(4) tablespoons of olive oil
Mix dry ingredients and place in a plastic bag. Rub chicken with half of olive oil and shake pieces in bag to coat with dry ingredients. Saute chicken and set to side
Saute and brown ingredients in the same skillet and set to side:
(1) chopped large onion
(1) chopped small leek
(2) chopped celery stalks
(6) chopped mini sweet peppers
(8) chopped mushrooms
(1) teaspoon of minced garlic
(2) tablespoons of olive oil
Take sautéed mixture and add:
(1) 14 ounce can of diced tomatoes including liquid
(1) cup of tomato paste
(2) teaspoons of basil
(1) teaspoon of sea salt
(1/2) teaspoon of pepper
(1/3) cup of red wine
Coat bottom of covered baking dish with olive oil.
Place (1/3) of mixture on bottom of dish. Place (4) prepared chicken breasts on top of mixture. Top with (1/3) of mixture. Place (4) prepared chicken breasts on top of mixture. Top with remaining mixture. Cover and bake at 350º for 40 minutes. Ready to serve.
O Those Stuffed Zucchinis
Prepare zucchini and put to side:
(1) Extra Large Zucchini (cut in half and scoop out center leaving 1/2" shell)
Prepare mixture:
(4) cups of chopped squash (I used white, yellow and eggplant)
(2) cups of ezekiel 4:9 or rye bread crumbs
(1/2) cup of olive oil
(1) tablespoon of onion powder
(1) tablespoon of garlic powder
(1) teaspoon of sea salt
(1) teaspoon of pepper
(1) teaspoon of ground mustard
Fill both prepared zucchini halves with half of mixture. Top with pieces of Feta cheese crumbles. Grease large pyrex casserole with olive oil and place both halves in dish. Bake at 350º for 1 hour. Slice and serve.
Thursday, July 1, 2010
Friday, June 25, 2010
Olive Garden
Just wanted to share with you that the Olive Garden has a gluten-free menu - I enjoyed their pasta and salad very much and wanted to share this with you. I talked to the manager of the Huntington Beach, CA location and she told me that all of their restaurants will be be providing these and other recipes as well.
Sorry I have been absent, but my life is really busy. I will try to be more consistent in the near future - meanwhile, healthy eating to all!
Sorry I have been absent, but my life is really busy. I will try to be more consistent in the near future - meanwhile, healthy eating to all!
Thursday, June 10, 2010
Progress
I have not weighed myself since we left for France and Spain on May 12th. Imagine my delight to find I lost 10 pounds on vacation. My total loss is 40 pounds in 4 months, and I feel so much better. Can't wait to see my herbologist tomorrow.
Monday, June 7, 2010
Wasa Crispbread, light Rye
I found these in a little store in NYC on our way home from Europe - Very basic ingredients and very tasty - I highly recommend them! Visit http://wasa.elsstore.com/
Sunday, June 6, 2010
Filet of Sole Pate Recipe
This is an adapted Basque recipe I enjoyed in the South of France. I served it last night and everyone gave it a thumbs up!
O Basque Sole Paté
Prepare Red Bell Peppers:
(5) red bell peppers (cut in half without seeds and stem)
(2) tablespoon of olive oil
Brush olive oil on both sides and place 10 halves in microwave safe dish. Cook on high for 12 minutes and set aside.
Prepare fish:
(2) pounds of skinned and boned filet of sole
(1) finely chopped green onion (entire green and white bulb)
(1) bay leaf
(2) tablespoons of lime juice
(1/2) cup of wine
(1/2) cup of olive oil
(1) tablespoon of thyme
(1) teaspoon os sea salt
(1/4) teaspoon of cayenne pepper
Mix all ingredients and marinate fish for 1-2 hours in refridgerator.
Prepare ground fish:
In a food processor, grind all fish. Strain all the liquid out and add to the marinade.
Prepare panade:
(1/2) cup of plain rice milk
(6) tablespoons of butter
(1) cup of spelt flour
(3) egg yokes
In a shallow skillet, over medium heat, reduce the marinade/fish liquid by half. Heat milk and butter in a sauce pan. Add the reduced marinade/fish liquid. Add flour and stir vigorously until completely blended. Add the egg yokes one and a time and continue stirring vigorously.
Mix fish and panade:
In a food processor, puree 1/3 of the ground fish and panade together and put in a bowl. Repeat with the balance of the ground fish and panade.
Preheat oven to 350º
Coat pyrex dishes with oil. Spoon out 10 servings of the mixture. Place prepared red bell pepper halves on each serving. Bake for 35-40 minutes. Drizzle marinara sauce on fish and peppers and bake for another 5-10 minutes.
O Basque Sole Paté
Prepare Red Bell Peppers:
(5) red bell peppers (cut in half without seeds and stem)
(2) tablespoon of olive oil
Brush olive oil on both sides and place 10 halves in microwave safe dish. Cook on high for 12 minutes and set aside.
Prepare fish:
(2) pounds of skinned and boned filet of sole
(1) finely chopped green onion (entire green and white bulb)
(1) bay leaf
(2) tablespoons of lime juice
(1/2) cup of wine
(1/2) cup of olive oil
(1) tablespoon of thyme
(1) teaspoon os sea salt
(1/4) teaspoon of cayenne pepper
Mix all ingredients and marinate fish for 1-2 hours in refridgerator.
Prepare ground fish:
In a food processor, grind all fish. Strain all the liquid out and add to the marinade.
Prepare panade:
(1/2) cup of plain rice milk
(6) tablespoons of butter
(1) cup of spelt flour
(3) egg yokes
In a shallow skillet, over medium heat, reduce the marinade/fish liquid by half. Heat milk and butter in a sauce pan. Add the reduced marinade/fish liquid. Add flour and stir vigorously until completely blended. Add the egg yokes one and a time and continue stirring vigorously.
Mix fish and panade:
In a food processor, puree 1/3 of the ground fish and panade together and put in a bowl. Repeat with the balance of the ground fish and panade.
Preheat oven to 350º
Coat pyrex dishes with oil. Spoon out 10 servings of the mixture. Place prepared red bell pepper halves on each serving. Bake for 35-40 minutes. Drizzle marinara sauce on fish and peppers and bake for another 5-10 minutes.
Monday, May 31, 2010
Vegetable Bisque - Great Summer Recipe
This is an adapted Basque recipe I enjoyed in the South of France.
O Chilled Vegetable Bisque
Cook the following in a slow cooker (low for 6-8 hours):
(1.5) cups baby carrots
(1.5) cups cut broccoli flowers
(1.5) cups cut-up asparagus stalks
(1.5) cups cut-up parsnips
(1.5) cups cut-up portabella mushrooms
(4) cups of chicken broth
(2) cut-up large yellow onions
(5) cloves of garlic
(1) teaspoon of ground mustard
(1) teaspoon of cayenne pepper
Puree vegetables/broth and let sit until cool.
Blend cooled mixture with:
3 cups of soy yogurt (plain/unsweetened)
3 cups of rice milk (plain/unsweetened)
Refrigerate and served chilled. Garnish with thin slices of red bell pepper and cucumber with a dollop of soy yogurt on top.
O Chilled Vegetable Bisque
Cook the following in a slow cooker (low for 6-8 hours):
(1.5) cups baby carrots
(1.5) cups cut broccoli flowers
(1.5) cups cut-up asparagus stalks
(1.5) cups cut-up parsnips
(1.5) cups cut-up portabella mushrooms
(4) cups of chicken broth
(2) cut-up large yellow onions
(5) cloves of garlic
(1) teaspoon of ground mustard
(1) teaspoon of cayenne pepper
Puree vegetables/broth and let sit until cool.
Blend cooled mixture with:
3 cups of soy yogurt (plain/unsweetened)
3 cups of rice milk (plain/unsweetened)
Refrigerate and served chilled. Garnish with thin slices of red bell pepper and cucumber with a dollop of soy yogurt on top.
Sunday, May 30, 2010
Just got back from France and Spain
Hi Everyone, well I just got back from a heathy trip to France and Spain. Will be developing a lot of new recipes inspired by the Pay Basque region that is healthy and tasty. Sorry I could not blog during our leave, but I did not have internet access. Will make up for it though, I promise :-)
Steve
Steve
Monday, May 10, 2010
Village Harvest's Rice Medley
I found a great frozen, microwaveable, fully cooked Rice Medley with brown, red and wild rice made bye Village Harvest. You keep it frozen until you use it. For our last meal before our trip to France I wanted to get rid of all our perishables - left over chicken, left over vegetables and fruits, etc. I chopped up various vegies for both a garbage salad and a vegetable-rice side dish.
I love this product!!! Their website is http://www.villageharvestrice.com
Not sure I will have internet access where I am going, but either way, I will fill you in on my healthy eating in a small town in the South of France.
I love this product!!! Their website is http://www.villageharvestrice.com
Not sure I will have internet access where I am going, but either way, I will fill you in on my healthy eating in a small town in the South of France.
Saturday, May 8, 2010
Product Review
I discovered Annie's Naturals salad dressings at Whole Foods. There were two dressings with ingredients that worked for gluten and lactose intolerance. French Dressing (which is organic) and their Roasted Red Pepper Vinaigrette. Both were extremely flavorful and I recommend them. You can visit their website at http://www.anniesnaturals.com They provide the following statement "Made on shared equipment that also processes Egg, Milk, Soy, Wheat and Anchovies." so if you are extremely sensitive, you should avoid these products.
Thursday, May 6, 2010
A Few New Recipes
O Greek Dressing and Salad
3/4 cup of Extra Virgin Olive Oil
1/2 cup of Apple Cider Vinegar
1/2 cup of lemon juice
1/2 cup of green olive juice
1 tablespoon of Goat Feta Cheese
1/2 teaspoon of Sea Salt
Place all ingredients in blender and mix until smooth.
For the salad, I use romaine lettuce, chopped tomatoes, Feta cheese, purple onion, and Greek olives. You can add sliced cucumber or other vegetables if you like.
O Oven Fried Chicken with a Kick
Mix all dry ingredients and set to side:
(2) cups of oatmeal
(!) cup of oat flour
(2) tablespoons of onion powder
(2) tablespoons of garlic powder
(2) tablespoons of chopped parsley
(1) teaspoon of sea salt
(1) teaspoon of cayenne pepper
Pre-heat oven to 350º
Mix ingredients:
(2) eggs
(1/2) cup of water
Prepare large casserole dish
coat it with olive oil
Prepare (8) chicken breasts
boneless and skinless
Dip each chicken breast in egg mixture
roll it in dry mixture so it's completely covered
place in casserole dish and repeat with other pieces
Bake for 15-20 minutes and turn chicken (depending on thickness)
continue baking for another 10-15 minutes and serve.
O Those Baked Pears
Pre-heat oven to 400ºF.
Take a casserole and place pears (skin down, inside up)
4) pears cut in half and cored
Mix and pour on pears:
(3) tablespoons of butter (melted)
(1) tablespoon of canola oil
(1) tablespoon of raw brown sugar
(1) teaspoon of vanilla
(1) teaspoon of cinnamon
Bake until brown and bubbly. Ready serve
3/4 cup of Extra Virgin Olive Oil
1/2 cup of Apple Cider Vinegar
1/2 cup of lemon juice
1/2 cup of green olive juice
1 tablespoon of Goat Feta Cheese
1/2 teaspoon of Sea Salt
Place all ingredients in blender and mix until smooth.
For the salad, I use romaine lettuce, chopped tomatoes, Feta cheese, purple onion, and Greek olives. You can add sliced cucumber or other vegetables if you like.
O Oven Fried Chicken with a Kick
Mix all dry ingredients and set to side:
(2) cups of oatmeal
(!) cup of oat flour
(2) tablespoons of onion powder
(2) tablespoons of garlic powder
(2) tablespoons of chopped parsley
(1) teaspoon of sea salt
(1) teaspoon of cayenne pepper
Pre-heat oven to 350º
Mix ingredients:
(2) eggs
(1/2) cup of water
Prepare large casserole dish
coat it with olive oil
Prepare (8) chicken breasts
boneless and skinless
Dip each chicken breast in egg mixture
roll it in dry mixture so it's completely covered
place in casserole dish and repeat with other pieces
Bake for 15-20 minutes and turn chicken (depending on thickness)
continue baking for another 10-15 minutes and serve.
O Those Baked Pears
Pre-heat oven to 400ºF.
Take a casserole and place pears (skin down, inside up)
4) pears cut in half and cored
Mix and pour on pears:
(3) tablespoons of butter (melted)
(1) tablespoon of canola oil
(1) tablespoon of raw brown sugar
(1) teaspoon of vanilla
(1) teaspoon of cinnamon
Bake until brown and bubbly. Ready serve
Wednesday, May 5, 2010
Reasons for Gluten and Lactose Intolerance
Several of my friends and now Mary from LAgrapevine (she's on both Facebook and Twitter), asked me if I had consulted with a Gastroenterologist to rule out autoimmune disease? "Celiac's can be silent. That would mean that although you didn't feel a reaction to spelt, there was one going on. Can you have processed corn? like corn flour in a cooked item?"
This was my reply: "I have actually been working with a Gastroenterologist - he ruled out autoimmune disease. My problem is I have Cirrhosis (Fatty Liver). I had Hep B when I was in my 20s, and I lost my Gal Bladder in my mid 30s. At that point, my body stopped processing proteins and fats correctly. Corn flour gives me a bad reaction just like wheat flour, but Spelt does not. I know that Spelt had gluten, but it's a simple version and my body processes it okay. Now he told me to simply avoid beef, pork and booze. It was my Herbologist that put me on the right track. He introduced me to the concept of eating for my blood type - I am a type O. Not all of the foods that are listed as "okay" for my blood type are reaction free because of the liver disease, but it gave me a great place to start. I will say that I haven't felt this good in years. I don't have the reactions unless food is not prepared to my specifications. That happens rarely because I now know the right questions to ask whether at a restaurant or a friends house. My mood swings and heart palpitations have literally vanished.
I suggest that whatever reaction to any food you have, that you work with a Gastroenterologist. There are many diseases that can cause food reactions including, but not limited to autoimmune diseases. Education about our conditions are important so that we can make intelligent choices that lead to our wellness.
This was my reply: "I have actually been working with a Gastroenterologist - he ruled out autoimmune disease. My problem is I have Cirrhosis (Fatty Liver). I had Hep B when I was in my 20s, and I lost my Gal Bladder in my mid 30s. At that point, my body stopped processing proteins and fats correctly. Corn flour gives me a bad reaction just like wheat flour, but Spelt does not. I know that Spelt had gluten, but it's a simple version and my body processes it okay. Now he told me to simply avoid beef, pork and booze. It was my Herbologist that put me on the right track. He introduced me to the concept of eating for my blood type - I am a type O. Not all of the foods that are listed as "okay" for my blood type are reaction free because of the liver disease, but it gave me a great place to start. I will say that I haven't felt this good in years. I don't have the reactions unless food is not prepared to my specifications. That happens rarely because I now know the right questions to ask whether at a restaurant or a friends house. My mood swings and heart palpitations have literally vanished.
I suggest that whatever reaction to any food you have, that you work with a Gastroenterologist. There are many diseases that can cause food reactions including, but not limited to autoimmune diseases. Education about our conditions are important so that we can make intelligent choices that lead to our wellness.
Tuesday, May 4, 2010
Today's Addendum
I made translations for myself in several languages that I thought I would share them with you. Please note that my list is not dairy free but deals with my lactose intolerance. You may want to customize this list to your specific needs and then get your own translations at http://www.babblefish.com
________________________________________
English:
To my host, server and chef:
I am gluten and lactose intolerant. It is important that my food is not cross contaminated with ingredients that have gluten and/or lactose.
• Grains and flour that I can tolerate include: oats, rice, soy and tapioca.
> Grains and flour I can not tolerate: corn, potato and wheat.
• Eggs and dairy that I can tolerated include: butter, chicken and duck eggs, farmer cheese, feta cheese, mozzarella cheese, goat cheese and yogurt, soy milk and yogurt products, almond milk and rice milk.
> Eggs and dairy I can not tolerate: casein, cow milk and yogurt, cheese products not listed above, goose and quail eggs and whey.
• Vinegar I can tolerate include: apple cider vinegar
> Vinegar I can not tolerate: any vinegar not listed above.
• Oil I can tolerate include: canola, linseed and olive.
> Oil I can not tolerate: any oil not listed above.
• Nuts and seeds I can tolerate include: almonds, flaxseed, macadamia, pignola, pumpkin seeds, sesame seed and walnuts.
> Nuts and seeds I can not tolerate: any nut or seed not listed above.
________________________________________
Français (French):
à mon hôte, serveur et cuisinier:
Je suis de gluten et une intolérance au lactose. Il est important que ma nourriture n'est pas une contamination croisée avec des ingrédients qui ont gluten et / ou du lactose. Céréales et de farine.
• que je ne peux tolérer les suivantes: avoine, riz, soja et tapioca.
> Céréales et farine je ne peux pas tolérer: maïs, pomme de terre et le blé.
• Oeufs et produits laitiers que je ne peux tolérer les suivants: beurre, œufs, fromage fermier, fromage feta, mozzarella, fromage de chèvre et yogourt de lait de soya et le canard et le yaourt, le lait d'amande produits de poulet et riz au lait.
> Oeufs et produits laitiers, je ne peut tolérer: la caséine, le lait de vache et le yogourt, les fromages qui ne figurent pas ci-dessus, d'oie et oeufs de caille et petit lait.
• Vinaigre je ne peux tolérer les suivants: vinaigre de cidre.
> Vinaigre je ne peux pas tolérer: tout vinaigre non énumérés ci-dessus.
• Oil I peuvent tolérer les suivantes: canola, de lin et huile d'olive.
> Je ne peux pas tolérer: toute huile qui ne figurent pas ci-dessus.
• Noix et graines je ne peux tolérer les suivants: amandes, graines de lin, noix de macadamia, Pignola, graines de citrouille, graines de sésame et de noix.
> Noix et les graines je ne peux pas tolérer: tout écrou ou de semences qui ne figurent pas ci-dessus.
________________________________________
Español (Spanish):
Para mi anfitrión, el servidor y el chef:
Yo soy el gluten y la lactosa intolerante. Es importante que la comida no esté mal contaminados con ingredientes que tienen gluten y / o lactosa.
• Granos y harina que puede tolerar son: avena, arroz, soja y tapioca. Cereales.
> y de harina no puedo tolerar: el maíz, la papa y el trigo.
• Huevos y productos lácteos que se pueden tolerar incluyen: mantequilla, pollo y huevos de pato, queso campesino, queso feta, queso mozzarella, queso de cabra y yogurt, leche de soja y productos de yogurt, leche de almendras y leche de arroz.
> Huevos y productos lácteos que no puede tolerar: la caseína, la leche de vaca y el yogur, los quesos no mencionados anteriormente, ganso y huevos de codorniz y suero.
• Vinagre puedo tolerar son: vinagre de sidra de manzana.
> Vinagre no puedo tolerar: cualquier vinagre no mencionadas anteriormente.
• I Oleo puede tolerar son: de canola, linaza y aceite de oliva..
> No puedo tolerar: el aceite no mencionados anteriormente.
• Nueces y semillas que pueden tolerar son: almendras, semillas de lino, nueces de macadamia, Pignola, semillas de calabaza, semillas de ajonjolí y nueces.
> Nueces y semillas que no pueden tolerar: cualquier nuez o semilla no mencionadas anteriormente.
________________________________________
Italiano (Italian):
per il mio ospite, il server e lo chef: io sono intollerante al glutine e lattosio.
E 'importante che il mio cibo non sia contaminato con croce ingredienti che hanno glutine e / o lattosio. Cereali e farina.
• che posso tollerare comprendono: avena, riso, soia e tapioca.
> Cereali e farina non posso tollerare: il mais, la patata e frumento.
• Uova e prodotti lattiero caseari che posso tollerare includono: burro, uova di anatra e pollo, formaggio contadino, formaggio feta, mozzarella, formaggio di capra e yogurt, latte di soia e prodotti a yogurt, latte di mandorla e riso.
> Latte e latticini Uova io non può tollerare: la caseina, latte di mucca e yogurt, prodotti caseari non elencati in precedenza, l'oca e uova di quaglia e siero.
• Aceto posso tollerare includono: aceto di mele.
> Aceto non posso tollerare: qualsiasi aceto non elencate sopra.
I Oil può tollerare includono: colza, semi di lino e olio d'oliva.
> Non posso tollerare: gli oli non elencate sopra.
• Frutta a guscio e semi posso tollerare includono: mandorle, semi di lino, macadamia, Pignola, semi di zucca, semi di sesamo e le noci.
> Dadi e i semi non posso tollerare: qualsiasi noci o di semi non elencate sopra.
________________________________________
Gaeilge (Irish):
Do mo óstach, freastalaí agus chócaire: Tá mé glútan agus lachtós intolerant. Tá sé tábhachtach go bhfuil mo bia tras-éillithe le comhábhair go bhfuil glútan agus / nó lachtós. Gráin agus plúr
• gur féidir liom a fhulaingt san áireamh: coirce, rís, soy agus taipióca.
> Gráin agus plúr ní féidir liom a fhulaingt: arbhar, prátaí agus cruithneacht.
• Uibheacha agus déiríochta gur féidir liom glacadh san áireamh: im,, feirmeoir, cáis Feta, cáis mozzarella, cáis gabhar agus cáis iógart soy, bainne agus táirgí iógart uibheacha éin Almond, bainne agus sicín agus bainne ríse.
> Uibheacha agus déiríochta Ní féidir liom glacadh le: cáiséin, bainne bó agus iógart cáis ní táirgí, a liostaítear thuas, gé agus uibheacha cearca agus meadhg.
• Is féidir liom a fhulaingt Vinegar Áirítear orthu sin: úll agus leann úll fínéagar
> Vinegar ní féidir liom glacadh le: fínéagar ar bith nach bhfuil liostaithe thuas.
• Ola Is féidir liom a fhulaingt san áireamh: canola, rois agus olóige.
> Ola ní féidir liom glacadh le: ola ar bith nach bhfuil liostaithe thuas.
• Cnónna agus síolta is féidir liom a fhulaingt san áireamh: almóinní, flaxseed, Macadamia, pignola, síolta pumpkin, síolta Sesame agus gallchnónna.
> cnónna agus síolta ní féidir liom glacadh le: aon cnó nó síl nach bhfuil liostaithe thuas.
________________________________________
Deutsch (German):
Um mein Gastgeber, Server und Koch: Ich bin Gluten und Laktose-Intoleranz. Es ist wichtig, dass mein Essen nicht Tapioka und Cross verunreinigt haben Inhaltsstoffe, die gluten-und / oder Lactose.
• Getreide und Mehl kann ich tolerieren sind: Hafer, Reis, Soja.
> Getreide und Mehl kann ich nicht dulden: Mais, Kartoffel und Weizen.
• Eier und Milchprodukte, dass ich Milchprodukte vertragen enthalten: Butter, Eier, Hähnchen und Ente, Bauer Käse, Feta-Käse, Mozzarella-Käse, Ziegenkäse, Joghurt, Soja-Milch und Joghurt-Produkte, Mandel-Milch und Reis Milch.
> Eier-und Ich kann nicht dulden: Kasein-, Kuh-Milch und Joghurt, Käse Produkte, die nicht, die oben aufgeführt Gänse-und Wachteleier und Molke.
• Essig ich tolerieren kann umfassen: Apfelessig
> Essig kann ich nicht dulden: alle Essig-Öl nicht oben aufgeführt sind.
• Ich tolerieren können gehören: Raps-, Lein-und Olivenöl.
> Öl kann ich nicht dulden: kein Öl nicht oben aufgeführt sind.
• Nüsse und Samen kann ich tolerieren gehören: Mandeln, Leinsamen, Macadamia, pignola, Kürbiskerne, Sesam und Walnüssen.
> Nüsse und Samen, die ich nicht tolerieren kann: jede Nüssen oder Samen nicht oben aufgeführt sind.
________________________________________
English:
To my host, server and chef:
I am gluten and lactose intolerant. It is important that my food is not cross contaminated with ingredients that have gluten and/or lactose.
• Grains and flour that I can tolerate include: oats, rice, soy and tapioca.
> Grains and flour I can not tolerate: corn, potato and wheat.
• Eggs and dairy that I can tolerated include: butter, chicken and duck eggs, farmer cheese, feta cheese, mozzarella cheese, goat cheese and yogurt, soy milk and yogurt products, almond milk and rice milk.
> Eggs and dairy I can not tolerate: casein, cow milk and yogurt, cheese products not listed above, goose and quail eggs and whey.
• Vinegar I can tolerate include: apple cider vinegar
> Vinegar I can not tolerate: any vinegar not listed above.
• Oil I can tolerate include: canola, linseed and olive.
> Oil I can not tolerate: any oil not listed above.
• Nuts and seeds I can tolerate include: almonds, flaxseed, macadamia, pignola, pumpkin seeds, sesame seed and walnuts.
> Nuts and seeds I can not tolerate: any nut or seed not listed above.
________________________________________
Français (French):
à mon hôte, serveur et cuisinier:
Je suis de gluten et une intolérance au lactose. Il est important que ma nourriture n'est pas une contamination croisée avec des ingrédients qui ont gluten et / ou du lactose. Céréales et de farine.
• que je ne peux tolérer les suivantes: avoine, riz, soja et tapioca.
> Céréales et farine je ne peux pas tolérer: maïs, pomme de terre et le blé.
• Oeufs et produits laitiers que je ne peux tolérer les suivants: beurre, œufs, fromage fermier, fromage feta, mozzarella, fromage de chèvre et yogourt de lait de soya et le canard et le yaourt, le lait d'amande produits de poulet et riz au lait.
> Oeufs et produits laitiers, je ne peut tolérer: la caséine, le lait de vache et le yogourt, les fromages qui ne figurent pas ci-dessus, d'oie et oeufs de caille et petit lait.
• Vinaigre je ne peux tolérer les suivants: vinaigre de cidre.
> Vinaigre je ne peux pas tolérer: tout vinaigre non énumérés ci-dessus.
• Oil I peuvent tolérer les suivantes: canola, de lin et huile d'olive.
> Je ne peux pas tolérer: toute huile qui ne figurent pas ci-dessus.
• Noix et graines je ne peux tolérer les suivants: amandes, graines de lin, noix de macadamia, Pignola, graines de citrouille, graines de sésame et de noix.
> Noix et les graines je ne peux pas tolérer: tout écrou ou de semences qui ne figurent pas ci-dessus.
________________________________________
Español (Spanish):
Para mi anfitrión, el servidor y el chef:
Yo soy el gluten y la lactosa intolerante. Es importante que la comida no esté mal contaminados con ingredientes que tienen gluten y / o lactosa.
• Granos y harina que puede tolerar son: avena, arroz, soja y tapioca. Cereales.
> y de harina no puedo tolerar: el maíz, la papa y el trigo.
• Huevos y productos lácteos que se pueden tolerar incluyen: mantequilla, pollo y huevos de pato, queso campesino, queso feta, queso mozzarella, queso de cabra y yogurt, leche de soja y productos de yogurt, leche de almendras y leche de arroz.
> Huevos y productos lácteos que no puede tolerar: la caseína, la leche de vaca y el yogur, los quesos no mencionados anteriormente, ganso y huevos de codorniz y suero.
• Vinagre puedo tolerar son: vinagre de sidra de manzana.
> Vinagre no puedo tolerar: cualquier vinagre no mencionadas anteriormente.
• I Oleo puede tolerar son: de canola, linaza y aceite de oliva..
> No puedo tolerar: el aceite no mencionados anteriormente.
• Nueces y semillas que pueden tolerar son: almendras, semillas de lino, nueces de macadamia, Pignola, semillas de calabaza, semillas de ajonjolí y nueces.
> Nueces y semillas que no pueden tolerar: cualquier nuez o semilla no mencionadas anteriormente.
________________________________________
Italiano (Italian):
per il mio ospite, il server e lo chef: io sono intollerante al glutine e lattosio.
E 'importante che il mio cibo non sia contaminato con croce ingredienti che hanno glutine e / o lattosio. Cereali e farina.
• che posso tollerare comprendono: avena, riso, soia e tapioca.
> Cereali e farina non posso tollerare: il mais, la patata e frumento.
• Uova e prodotti lattiero caseari che posso tollerare includono: burro, uova di anatra e pollo, formaggio contadino, formaggio feta, mozzarella, formaggio di capra e yogurt, latte di soia e prodotti a yogurt, latte di mandorla e riso.
> Latte e latticini Uova io non può tollerare: la caseina, latte di mucca e yogurt, prodotti caseari non elencati in precedenza, l'oca e uova di quaglia e siero.
• Aceto posso tollerare includono: aceto di mele.
> Aceto non posso tollerare: qualsiasi aceto non elencate sopra.
I Oil può tollerare includono: colza, semi di lino e olio d'oliva.
> Non posso tollerare: gli oli non elencate sopra.
• Frutta a guscio e semi posso tollerare includono: mandorle, semi di lino, macadamia, Pignola, semi di zucca, semi di sesamo e le noci.
> Dadi e i semi non posso tollerare: qualsiasi noci o di semi non elencate sopra.
________________________________________
Gaeilge (Irish):
Do mo óstach, freastalaí agus chócaire: Tá mé glútan agus lachtós intolerant. Tá sé tábhachtach go bhfuil mo bia tras-éillithe le comhábhair go bhfuil glútan agus / nó lachtós. Gráin agus plúr
• gur féidir liom a fhulaingt san áireamh: coirce, rís, soy agus taipióca.
> Gráin agus plúr ní féidir liom a fhulaingt: arbhar, prátaí agus cruithneacht.
• Uibheacha agus déiríochta gur féidir liom glacadh san áireamh: im,, feirmeoir, cáis Feta, cáis mozzarella, cáis gabhar agus cáis iógart soy, bainne agus táirgí iógart uibheacha éin Almond, bainne agus sicín agus bainne ríse.
> Uibheacha agus déiríochta Ní féidir liom glacadh le: cáiséin, bainne bó agus iógart cáis ní táirgí, a liostaítear thuas, gé agus uibheacha cearca agus meadhg.
• Is féidir liom a fhulaingt Vinegar Áirítear orthu sin: úll agus leann úll fínéagar
> Vinegar ní féidir liom glacadh le: fínéagar ar bith nach bhfuil liostaithe thuas.
• Ola Is féidir liom a fhulaingt san áireamh: canola, rois agus olóige.
> Ola ní féidir liom glacadh le: ola ar bith nach bhfuil liostaithe thuas.
• Cnónna agus síolta is féidir liom a fhulaingt san áireamh: almóinní, flaxseed, Macadamia, pignola, síolta pumpkin, síolta Sesame agus gallchnónna.
> cnónna agus síolta ní féidir liom glacadh le: aon cnó nó síl nach bhfuil liostaithe thuas.
________________________________________
Deutsch (German):
Um mein Gastgeber, Server und Koch: Ich bin Gluten und Laktose-Intoleranz. Es ist wichtig, dass mein Essen nicht Tapioka und Cross verunreinigt haben Inhaltsstoffe, die gluten-und / oder Lactose.
• Getreide und Mehl kann ich tolerieren sind: Hafer, Reis, Soja.
> Getreide und Mehl kann ich nicht dulden: Mais, Kartoffel und Weizen.
• Eier und Milchprodukte, dass ich Milchprodukte vertragen enthalten: Butter, Eier, Hähnchen und Ente, Bauer Käse, Feta-Käse, Mozzarella-Käse, Ziegenkäse, Joghurt, Soja-Milch und Joghurt-Produkte, Mandel-Milch und Reis Milch.
> Eier-und Ich kann nicht dulden: Kasein-, Kuh-Milch und Joghurt, Käse Produkte, die nicht, die oben aufgeführt Gänse-und Wachteleier und Molke.
• Essig ich tolerieren kann umfassen: Apfelessig
> Essig kann ich nicht dulden: alle Essig-Öl nicht oben aufgeführt sind.
• Ich tolerieren können gehören: Raps-, Lein-und Olivenöl.
> Öl kann ich nicht dulden: kein Öl nicht oben aufgeführt sind.
• Nüsse und Samen kann ich tolerieren gehören: Mandeln, Leinsamen, Macadamia, pignola, Kürbiskerne, Sesam und Walnüssen.
> Nüsse und Samen, die ich nicht tolerieren kann: jede Nüssen oder Samen nicht oben aufgeführt sind.
Everyone is different!
I have discovered that I am not typical gluten and lactose intolerant. For example: I can have spelt flour (which has gluten) but no corn. Even though I have lactose issues, I can have feta, farmers, mozzarella and goat cheeses, goat milk products, soy and almond milk products, and butter (but can't have margarine).
Also, the only alcohol that doesn't affect me is red wine, but I can't have red wine vinegar, I can only have apple cider vinegar. I can't have peanuts, but can enjoy almonds, walnuts, pecans and macadamia.
All of the recipes in my blog can be adjusted to fit your individual needs and tolerances. For example, if you can't have goat milk products, you can substitute soy milk products - which I have a story to share. I don't have much coffee these days cause if I do it every day, it effects me. I do love the Starbucks Cinnamon Dolche Latte though. We were at a Starbucks the other day and I thought to ask if they could make it with soy milk, and they did - I almost cried it was so good!
Anyway, back to what I was saying, everyone is different, and we all need to be proactive to eliminate those items that have negative effects. Remember to read all food labels and don't be afraid to go to a restaurant and ask for what you want. Most establishments are very accommodating.
On a slightly different note, Mary from LAgrapevine (she's on both Facebook and Twitter), told me about Triumph Dining Cards. They can use everywhere. Theyare specifically for gluten free diets and the cards come in 10 languages explaining what can be eaten and what can't. You can visit their website at http://www.triumphdining.com/
Also, the only alcohol that doesn't affect me is red wine, but I can't have red wine vinegar, I can only have apple cider vinegar. I can't have peanuts, but can enjoy almonds, walnuts, pecans and macadamia.
All of the recipes in my blog can be adjusted to fit your individual needs and tolerances. For example, if you can't have goat milk products, you can substitute soy milk products - which I have a story to share. I don't have much coffee these days cause if I do it every day, it effects me. I do love the Starbucks Cinnamon Dolche Latte though. We were at a Starbucks the other day and I thought to ask if they could make it with soy milk, and they did - I almost cried it was so good!
Anyway, back to what I was saying, everyone is different, and we all need to be proactive to eliminate those items that have negative effects. Remember to read all food labels and don't be afraid to go to a restaurant and ask for what you want. Most establishments are very accommodating.
On a slightly different note, Mary from LAgrapevine (she's on both Facebook and Twitter), told me about Triumph Dining Cards. They can use everywhere. Theyare specifically for gluten free diets and the cards come in 10 languages explaining what can be eaten and what can't. You can visit their website at http://www.triumphdining.com/
Monday, May 3, 2010
The Key is a Well Stocked Pantry and/or Refrigerator
There are so many times that I just go to the panty and refrigerator to grab a couple of items and see what creative juices flow in creating a satisfying meal. Since we are getting ready to travel for several weeks, I don't want to load up on perishables. That being said, I always have items like salad fixings, eggs, leftover chicken, etc. It's sometimes a leap of faith when I put some ingredients together - now I'm not saying they all turn out terrific, but, I am still batting 90%.
Yesterday was cleaning day and I went to Norms (not my favorite place, but close and quick) - I figured, no one could screw up scrambled eggs. I told them it need them to use butter or conola oil and if they wanted to add anything to the eggs to stretch them, please use water. I didn't want bread or hashbrowns, just some sliced tomatoes. I waited a long time for my order. My partner was already finished with his favorite steak and eggs :-( Finally my order arrived and with one bite, I could tell they did not follow my request - they added milk to the eggs and fried them in margerine which I can't use. I left there without eating.
There is a reason for this story, and I am cutting to the chase. When I came home, I took left over chicken, onions, mushrooms, red bell pepper and chopped all the ingredients, mixed them with 3 eggs and cooked my omelette which was FABULOUS! So like I said, the key is a well stocked pantry and/or refrigerator.
Bon Appetite!
Yesterday was cleaning day and I went to Norms (not my favorite place, but close and quick) - I figured, no one could screw up scrambled eggs. I told them it need them to use butter or conola oil and if they wanted to add anything to the eggs to stretch them, please use water. I didn't want bread or hashbrowns, just some sliced tomatoes. I waited a long time for my order. My partner was already finished with his favorite steak and eggs :-( Finally my order arrived and with one bite, I could tell they did not follow my request - they added milk to the eggs and fried them in margerine which I can't use. I left there without eating.
There is a reason for this story, and I am cutting to the chase. When I came home, I took left over chicken, onions, mushrooms, red bell pepper and chopped all the ingredients, mixed them with 3 eggs and cooked my omelette which was FABULOUS! So like I said, the key is a well stocked pantry and/or refrigerator.
Bon Appetite!
Friday, April 30, 2010
O Salmon with Wilted Greens
O Salmon with Wilted Spring Greens is light and flavorful - perfect for spring and summer. Here is how I made it.
(4) salmon filets without skin
(2) tablespoons of butter
(1) tablespoons of olive oil
(1) tablespoon of juice from Spanish olives
(2/3) cup of thinly sliced purple onion
(30) grape tomatoes
(4) servings of mixed spring greens
Place mixed greens into 4 shallow bowls and let sit.
With a medium flame, put butter, olive oil, olive juice, purple onions, and salmon in wok or large frying pan and saute until salmon is cooked with a little brown edge.
Place the salmon, onions and tomatoes on top of the greens and let them wilt for (5) minutes and serve (4) servings.
(4) salmon filets without skin
(2) tablespoons of butter
(1) tablespoons of olive oil
(1) tablespoon of juice from Spanish olives
(2/3) cup of thinly sliced purple onion
(30) grape tomatoes
(4) servings of mixed spring greens
Place mixed greens into 4 shallow bowls and let sit.
With a medium flame, put butter, olive oil, olive juice, purple onions, and salmon in wok or large frying pan and saute until salmon is cooked with a little brown edge.
Place the salmon, onions and tomatoes on top of the greens and let them wilt for (5) minutes and serve (4) servings.
Thursday, April 29, 2010
Busy, Busy, Busy!
I have been running around getting ready to go on my trip to France. I would like to share a little problem I have been having, not sure how many people have experienced this, but, when I am walking long distances, my socks pull on my toes and they begin to hurt after about a mile or so. I have been trying different socks, to see if that makes a difference. Since I wear New Balance shoes, I have tried their socks as well. So far, they seem to be the best. Then last night I found "Foot Alignment Socks" I have attached a photo for your reference. I will let you know how it works for me.
I have not had the time to be very adventurous with my cooking so there are no new recipes, however, I do now have a favorite breakfast that I will share. I saute onion and make myself 2 scrambled eggs. I take a Spelt flour tortilla, put a slice of Mozzarella cheese in the center, cover the cheese with the scrambled eggs while still hot allowing the cheese to melt. Roll up the tortilla and enjoy with a half of grapefruit and green tea. I don't eat this everyday because of the flour and the cheese, but do enjoy it a couple of times a week.
As far as my weigh goes, I have stayed the same for a couple of weeks now. I have increased my exercise and decreased my consumption, so I am sure it will move eventually. It's really important not to stress out about it, cause that doesn't help. I have begun to only weigh myself once a week, just to keep an eye on it and will keep you posted on my progress.
Sunday, April 25, 2010
Tandoori on the Barbee
Last night I had a request for my Tandoori Chicken (see recipe on April 13th). Instead of baking the chicken in the oven, I cooked it on the barbecue - the flavors were richer and I definitely recommend it.
Friday, April 23, 2010
O Shrimp Pad Thai
OMG, this was so great and totally worth the effort. Here is how I made my Shrimp Pad Thai
Mix the following in a bowl and set aside:
(1) tablespoon of strained tamarind paste
Note: if not pre-strained, place in covered dish with boiling
water and set aside for 20 minutes. Then press through a
fine mesh strainer and add to balance of contents.
(2) tablespoons of clam juice
(2) tablespoons of raw brown sugar
(1) tablespoon of apple cider vinegar
(2) raw eggs
(2) tablespoons of canola oil
(2) teaspoons of minced garlic
(1) teaspoon of cayenne pepper
Prepare Noodles:
(1) cup of boiling water
(4) ounces of rice stick noodles
Place noodles in a casserole dish (spread out)
and cover with water. Cover and set aside
Stir Fry the following in a wok for one minute on high:
(15) pea pods
(4) chopped baby Portabello mushrooms
(1/2) cup of julienne carrots
(1) cup of chopped scallions
(2) cups of bean sprouts
(2) tablespoons of canola oil
Add mixture and stir. Toss in (1) pound of cooked-peeled large shrimp and drained noodles for a minute or two. Ready to serve (3-4) servings.
Mix the following in a bowl and set aside:
(1) tablespoon of strained tamarind paste
Note: if not pre-strained, place in covered dish with boiling
water and set aside for 20 minutes. Then press through a
fine mesh strainer and add to balance of contents.
(2) tablespoons of clam juice
(2) tablespoons of raw brown sugar
(1) tablespoon of apple cider vinegar
(2) raw eggs
(2) tablespoons of canola oil
(2) teaspoons of minced garlic
(1) teaspoon of cayenne pepper
Prepare Noodles:
(1) cup of boiling water
(4) ounces of rice stick noodles
Place noodles in a casserole dish (spread out)
and cover with water. Cover and set aside
Stir Fry the following in a wok for one minute on high:
(15) pea pods
(4) chopped baby Portabello mushrooms
(1/2) cup of julienne carrots
(1) cup of chopped scallions
(2) cups of bean sprouts
(2) tablespoons of canola oil
Add mixture and stir. Toss in (1) pound of cooked-peeled large shrimp and drained noodles for a minute or two. Ready to serve (3-4) servings.
Thursday, April 22, 2010
Tortillas Are For More Than Wraps!
I discovered Rudi's Organic Bakery's Whole Spelt Tortillas at Whole Foods today. I had such a taste for a chicken and vegetable wrap that I couldn't wait!
The product is wonderful!!!!
Later, I thought about a friend of mine who was visiting from Chicago and she had made tortilla pizza. This can be used for lots of quick and tasty dishes, just experiment and have fun.
If you don't have a Whole Foods near you, their web address is http://www.rudisbakery.com/products/tortillas
Please share your uses for these wraps on this blog.
______________________________
Tomorrow I am working on a Shrimp Pad Thai recipe, if it turns out well, I will be happy to share it. If the vision is out of sync with the reality, it won't be posted.
The product is wonderful!!!!
Later, I thought about a friend of mine who was visiting from Chicago and she had made tortilla pizza. This can be used for lots of quick and tasty dishes, just experiment and have fun.
If you don't have a Whole Foods near you, their web address is http://www.rudisbakery.com/products/tortillas
Please share your uses for these wraps on this blog.
Tomorrow I am working on a Shrimp Pad Thai recipe, if it turns out well, I will be happy to share it. If the vision is out of sync with the reality, it won't be posted.
Wednesday, April 21, 2010
Getting Started
A friend of mine just found out she's lactose intolerant and needs to change some of her food choices. She told me she is having trouble finding information.
I told her for each person it's different - as far as dairy, I can use butter, mozzarella cheese, feta cheese, farmers cheese and goat milk products on a limited quantity. On cereal I use almond and rice milk. There are also soy milks, cheeses and yogurts available, but too much of that bothers me as well.
I have other issues though and need to also eliminate gluten from my diet. Many of the recipes take both conditions in account. Most people are one or the other, leave it to be to have both :-)
I am not a doctor, but for me, I eliminated everything for several days until I was no longer inflamed. After that, I tested one food at a time to see if there was a reaction. For example, I added mozzarella cheese into my diet for 2 days, when I was sure I was okay, I substituted something else.
I also suggest reading food labels. Many times they hide things that could cause a reaction. It is a long process, but this journey is going to add quality of life in the future, and that's important. Hope this info helps you.
I told her for each person it's different - as far as dairy, I can use butter, mozzarella cheese, feta cheese, farmers cheese and goat milk products on a limited quantity. On cereal I use almond and rice milk. There are also soy milks, cheeses and yogurts available, but too much of that bothers me as well.
I have other issues though and need to also eliminate gluten from my diet. Many of the recipes take both conditions in account. Most people are one or the other, leave it to be to have both :-)
I am not a doctor, but for me, I eliminated everything for several days until I was no longer inflamed. After that, I tested one food at a time to see if there was a reaction. For example, I added mozzarella cheese into my diet for 2 days, when I was sure I was okay, I substituted something else.
I also suggest reading food labels. Many times they hide things that could cause a reaction. It is a long process, but this journey is going to add quality of life in the future, and that's important. Hope this info helps you.
Tuesday, April 20, 2010
Pizza Crust Review
A Big Hurray for the Gluten Free Pizza Crust from Still Riding Pizza. It arrived today and could not wait to test it out. They gave easy to follow instructions. I added my favorite toppings, baked it and almost cried it was soooooooo good.
You can order from their website: http://www.stillridingpizza.com/ or, you can call them at (203) 683-7238. Either way, it is totally worth the effort.
Let me know how you top yours - post a comment on this blog.
You can order from their website: http://www.stillridingpizza.com/ or, you can call them at (203) 683-7238. Either way, it is totally worth the effort.
Let me know how you top yours - post a comment on this blog.
Monday, April 19, 2010
A picture is worth a thousand words!
Since April of 2004, I have lost a total of 142 pound. In the past two months, I have lost 29 pounds. So many of the symptoms I was feeling in February, have subsided to a minimum. I remember my grandfather saying "We should eat to live, not live to eat." Those words have a whole new meaning for me now, and I just wanted to share this with you.
Sunday, April 18, 2010
Devil Wears Prada
There is a line in the "Devil Wears Prada" when Emily Chalton (Emily Blunt) says to Andrea Sachs (Anne Hathaway) "I'm only one stomach flu away from my goal weight. If only it was that easy! I barely lost a a quarter of a pound with my episode the last couple of days. Although to be truthful, I feel so good again, I really don't care about that tiny loss because I have lost 13 pounds since I started this blog, and I feel really good about that!
Friday, April 16, 2010
New Erwhon Cereal
I discovered a GREAT tasting new cereal. Cocoa Crispy Brown Rice - 100% Whole Grain Cereal that is Gluten Free and Organic. This is brand new and not on their website yet - I found it at Whole Foods, but here is their website for their other products: http://www.usmillsinc.com/usmills/search.php?brand=1
Thursday, April 15, 2010
Picnic Escape
Today we escaped and had a little picnic in the park. I can't even remember the last time I did this, but it won't be that long before our next one. Simple fare: sandwiches, my Brown and Wild Rice Salad, and my finished with my Amazing Oatmeal Cookies (See recipe on March 20, 2010).
Here is how I made my Brown and Wild Rice Salad:
(3/4) cup of cooked brown rice
(1/2) cup of cooked wild rice
(1/4) cup of dried cranberries
(2) tablespoons of slivered almonds
(2) tablespoons of parsley flakes
(2) tablespoons of chopped chives
(1) tablespoon of melted butter
(1/2) teaspoon of sea salt
Mix all the ingredients and refrigerate - served cold
Here is how I made my Brown and Wild Rice Salad:
(3/4) cup of cooked brown rice
(1/2) cup of cooked wild rice
(1/4) cup of dried cranberries
(2) tablespoons of slivered almonds
(2) tablespoons of parsley flakes
(2) tablespoons of chopped chives
(1) tablespoon of melted butter
(1/2) teaspoon of sea salt
Mix all the ingredients and refrigerate - served cold
Wednesday, April 14, 2010
Good Earth Restaurant
Tonight we went to The Good Earth at 12345 Ventura Blvd in Studio City, CA 91604
I had their Pad Thai with chicken and shrimp. They use Thai brown rice noodles, carrots, bean sprouts and other type O friendly ingredients. I started with a salad with olive oil and fresh squeezed lemon and a cup of their amazing cinnamon tea. I rate the meal A+ and would recommend it to locals or visitors to the area. Their website is http://goodearthla.com/
Other locations can be found at http://www.goodearthmn.com/
I had their Pad Thai with chicken and shrimp. They use Thai brown rice noodles, carrots, bean sprouts and other type O friendly ingredients. I started with a salad with olive oil and fresh squeezed lemon and a cup of their amazing cinnamon tea. I rate the meal A+ and would recommend it to locals or visitors to the area. Their website is http://goodearthla.com/
Other locations can be found at http://www.goodearthmn.com/
Tuesday, April 13, 2010
Tandoori Chicken - YUM!!!!
OMG - a little piece of heaven. Here is how I made my O Tandoori Chicken:
(8) skinless/boneless chicken breasts - wash, prick the flesh of the chicken with fork and put several slashes in the flesh with a sharp knife to allow the marinade to penetrate. Set to side.
Mix the following in a glass bowl:
(1/2) cup of soy or goat yogurt
(2) tablespoons of lemon juice
(1) tablespoon of minced garlic
(1) tablespoon of ground ginger
(1) tablespoon of ground cumin
(1) teaspoon of ground coriander
(1/2) teaspoon of cayenne pepper
(1/4) teaspoon of ground cardamom
(1/4) teaspoon of ground cloves
(1/4) teaspoon of saffron
(2) teaspoons of sea salt
Dip and coat each of the prepared chicken breasts in the mixture and place in a non-reative covered glass dish. Marinate chicken in refrigerator for not less than 8 hours and no longer than 2 days. Remove the chicken from the refrigerator at least 30 minutes before cooking.
Preheat oven to 450º
Remove chicken from the marinade, pressing lightly to extract excess marinade, then brush with canola oil on both sides. Place the chicken on a oiled rack in a pan. Cook for 30 minutes until juices run clear when pierced with knife.
I am serving with brown rice. Garnish suggestions: cilantro sprig, red onion, tomato and lemon.
ENJOY!
(8) skinless/boneless chicken breasts - wash, prick the flesh of the chicken with fork and put several slashes in the flesh with a sharp knife to allow the marinade to penetrate. Set to side.
Mix the following in a glass bowl:
(1/2) cup of soy or goat yogurt
(2) tablespoons of lemon juice
(1) tablespoon of minced garlic
(1) tablespoon of ground ginger
(1) tablespoon of ground cumin
(1) teaspoon of ground coriander
(1/2) teaspoon of cayenne pepper
(1/4) teaspoon of ground cardamom
(1/4) teaspoon of ground cloves
(1/4) teaspoon of saffron
(2) teaspoons of sea salt
Dip and coat each of the prepared chicken breasts in the mixture and place in a non-reative covered glass dish. Marinate chicken in refrigerator for not less than 8 hours and no longer than 2 days. Remove the chicken from the refrigerator at least 30 minutes before cooking.
Preheat oven to 450º
Remove chicken from the marinade, pressing lightly to extract excess marinade, then brush with canola oil on both sides. Place the chicken on a oiled rack in a pan. Cook for 30 minutes until juices run clear when pierced with knife.
I am serving with brown rice. Garnish suggestions: cilantro sprig, red onion, tomato and lemon.
ENJOY!
Monday, April 12, 2010
Left Over Day
I know I have said this before, but leftovers are GREAT! That means I don't have to cook. And it's a good thing, I have been running around all day and got absolutely nothing done - ever have one of those days? Anyway, I am working on a new recipe for Tandoori Chicken - hopefully it will work out better than my last pizza. If it works out, I will share the recipe with you soon.
Sunday, April 11, 2010
Cold Day, Warm Friends
Tonight friends are coming for dinner and serving my favorites. I will be making my Apricot Chicken Divine(See recipe on March 30, 2010). Served with Caesar Salad (See dressing recipe on March 18, 2010), brown rice and steamed Brussels sprouts. Finishing with my Amazing Oatmeal Cookies (See recipe on March 20, 2010) and coffee. Bon Appetite!
Saturday, April 10, 2010
A Waste of Two Hours
Tonight I attempted to make a healthy, low fat, gluten free pizza. The topping was okay, but OMG, the dough was HORRIBLE!!! This is one recipe that will never make it to the blog. Boy I wish my Grandmother was here, she use to make incredible bread and pastry.
But there is hope! I found this website http://www.stillridingpizza.com/ they have gluten free pizza crust. I will order and let you know how it tastes.
They also list restaurants everywhere that use their crusts. While in New York on our way back from France, we'll go to Bistango on Third Avenue. You should check this out.
But there is hope! I found this website http://www.stillridingpizza.com/ they have gluten free pizza crust. I will order and let you know how it tastes.
They also list restaurants everywhere that use their crusts. While in New York on our way back from France, we'll go to Bistango on Third Avenue. You should check this out.
Friday, April 9, 2010
Crustless Quiche Me Lorraine
Today is a full day - work on VO demo reel, present 1 of my paintings to the Honorable Paul Krekorian at City Hall, and run errands via bike. Oh almost forgot - I made brunch for friends.
O Crustless Quiche Recipe
Preheat the oven to 350º
Saute in a skillet with canola oil:
(1 1/2) cups of chopped purple onion
(6) chopped baby Portabella mushrooms
(4) chopped cloves of garlic
Toss in and set aside:
(2) chopped hard boiled eggs
(2) cooked, dried and crumbled turkey bacon strips
(1) cup of cubed, grilled chicken breast
Mix the above with:
(5) beaten eggs
(1) teaspoon of sea salt
Grease casserole dish with butter and pour in mixture. Bake for 40 minutes. Serves 3 to 4.
O Crustless Quiche Recipe
Preheat the oven to 350º
Saute in a skillet with canola oil:
(1 1/2) cups of chopped purple onion
(6) chopped baby Portabella mushrooms
(4) chopped cloves of garlic
Toss in and set aside:
(2) chopped hard boiled eggs
(2) cooked, dried and crumbled turkey bacon strips
(1) cup of cubed, grilled chicken breast
Mix the above with:
(5) beaten eggs
(1) teaspoon of sea salt
Grease casserole dish with butter and pour in mixture. Bake for 40 minutes. Serves 3 to 4.
Thursday, April 8, 2010
Another Great Day to Ride
Ahhhh, Southern California ... Went to the bank, grocer, pharmacy and filled my saddle bags again. When home, I couldn't decide the treat I wanted, then it occurred to me: Apple, Almond Butter and Mozzarella - yum!!!
Wednesday, April 7, 2010
A Great Day for a Bike Ride
The sun is shining. The temperature is 72º. I decided to run errands via bicycle today, hardware store, costco, health food store, etc. By the time I got home, both my saddle bags were filled to the rim, almost couldn't zip them up :-) I also felt this great sense of accomplishment! Today was a GREAT day.
Tuesday, April 6, 2010
O Garbage Salad
Today my friend came over for an impromptu lunch. I made us an O Garbage Salad Here is what went in it.
Cut up Romaine Lettuce
Left over thinly sliced purple onion, soaked in Spanish olive juice
A few cut up Spanish olives with pimento
Left over chicken breast, cut up into chunks
Feta cheese crumbles
A couple of chopped, hard boiled, eggs
A couple of chopped, baby Portabella mushrooms
A couple of chopped, small, asparagus spears
Tossed with my Caesar Dressing Recipe (see March 18)
Then I served it with plain rice cakes topped with almond butter and a slice of Mozzarella cheese. It made a GREAT lunch.
Cut up Romaine Lettuce
Left over thinly sliced purple onion, soaked in Spanish olive juice
A few cut up Spanish olives with pimento
Left over chicken breast, cut up into chunks
Feta cheese crumbles
A couple of chopped, hard boiled, eggs
A couple of chopped, baby Portabella mushrooms
A couple of chopped, small, asparagus spears
Tossed with my Caesar Dressing Recipe (see March 18)
Then I served it with plain rice cakes topped with almond butter and a slice of Mozzarella cheese. It made a GREAT lunch.
Monday, April 5, 2010
Too Busy to Eat!
Today I spent all day finalizing Phil's and my trip to France - I started at 9am and before I knew it, it was 5:30 p.m. Now I am too tired to make a dinner so I am going to have left over chicken soup and a salad.
Sunday, April 4, 2010
Baked Scallops in the Shell - YUM!
I adapted Baked Scallop Normandy recipe so that I could eat this - OMG - it is a wonderful appetizer or side dish.
You will need (12) 2-3" clam shells that are oven safe.
Preheat the oven to 350º
(8) finely chopped scallops
(4) finely chopped baby Portabello mushrooms
(1) tablespoon of finely chopped chives
(1) tablespoon of finely chopped purple onion
(1) tablespoon of finely chopped parsley
(3) pieces of Manna bread or Ezekiel 4:0 100% sprouted bread that crust is removed, bread dried out (not stale) and finely chopped into bread crumbs - yields about a cup
(1) tablespoon of Merlo
Mix the above ingredients and spoon mixture into each of the 12 clam shells.
Place one each of (12) additional whole scallops on top of mixture.
Mix (1) teaspoon each of onion powder, garlic powder and sea salt and put in a shaker and season each of the shell's contents. Take (3) tablespoons of butter cut up into 12 pats and put on top of each scallop.
Bake for 25 minutes, then broil for 5 more minutes. Ready to serve.
You will need (12) 2-3" clam shells that are oven safe.
Preheat the oven to 350º
(8) finely chopped scallops
(4) finely chopped baby Portabello mushrooms
(1) tablespoon of finely chopped chives
(1) tablespoon of finely chopped purple onion
(1) tablespoon of finely chopped parsley
(3) pieces of Manna bread or Ezekiel 4:0 100% sprouted bread that crust is removed, bread dried out (not stale) and finely chopped into bread crumbs - yields about a cup
(1) tablespoon of Merlo
Mix the above ingredients and spoon mixture into each of the 12 clam shells.
Place one each of (12) additional whole scallops on top of mixture.
Mix (1) teaspoon each of onion powder, garlic powder and sea salt and put in a shaker and season each of the shell's contents. Take (3) tablespoons of butter cut up into 12 pats and put on top of each scallop.
Bake for 25 minutes, then broil for 5 more minutes. Ready to serve.
Saturday, April 3, 2010
Baked O Onion Soup
Leftovers are great. After a wonderful bike ride today I made some Baked O Onion Soup
Take a crock or deep bowl that is oven safe. Preset oven to 350º. Cut the crust off of a piece of Manna Bread or Ezekiel 4:9 100% sprouted bread. (1) slice of Mozzarella cheese.
Pour (1) to (1-1/2) cups of O Onion Soup (see March 28), put the bread on top and soak it. Place the Mozzarella cheese on top and bake for 15-20 minutes until cheese is melted and slightly brown and bubbly.
I served it with a salad of Romaine lettuce, thinly sliced purple onion, (2) ounces of cut up chicken breast, (1) chopped hard boiled egg, and 2 tablespoons of Creamy Caesar Dressing (see March 18).
Take a crock or deep bowl that is oven safe. Preset oven to 350º. Cut the crust off of a piece of Manna Bread or Ezekiel 4:9 100% sprouted bread. (1) slice of Mozzarella cheese.
Pour (1) to (1-1/2) cups of O Onion Soup (see March 28), put the bread on top and soak it. Place the Mozzarella cheese on top and bake for 15-20 minutes until cheese is melted and slightly brown and bubbly.
I served it with a salad of Romaine lettuce, thinly sliced purple onion, (2) ounces of cut up chicken breast, (1) chopped hard boiled egg, and 2 tablespoons of Creamy Caesar Dressing (see March 18).
Friday, April 2, 2010
A Beautiful Day for a Bike Ride
Between Passover, meetings, work and weather, I have not had a chance to ride my bike this week ... soooooo TODAY IS THE DAY!!!!
Thursday, April 1, 2010
Oatmeal, Carob, Almonds, Oh My
O Oatmeal Carob Almond Muffins
Preheat oven to 400º. Grease muffin cups with canola oil.
Mix dry ingredients:
(1) cup of oatmeal
(1/2) cup of spelt flour
(1/2) cup of oat flour
(1/3) cup or brown raw sugar
(3) teaspoons of baking powder
(1) teaspoon of sea salt
(2) tablespoons of carob powder
(1/4) cup of slivered Almonds
Mix wet ingredients separately:
(1) egg
(1/2) cup of canola oil
(3/4) cup of almond milk (vanilla flavor)
Thoroughly stir in wet mixture into dry mixture. Pour into greased muffin cups and bake until done for 15-25 minutes depending on size of cups.
Immediately remove from pan and enjoy.
Preheat oven to 400º. Grease muffin cups with canola oil.
Mix dry ingredients:
(1) cup of oatmeal
(1/2) cup of spelt flour
(1/2) cup of oat flour
(1/3) cup or brown raw sugar
(3) teaspoons of baking powder
(1) teaspoon of sea salt
(2) tablespoons of carob powder
(1/4) cup of slivered Almonds
Mix wet ingredients separately:
(1) egg
(1/2) cup of canola oil
(3/4) cup of almond milk (vanilla flavor)
Thoroughly stir in wet mixture into dry mixture. Pour into greased muffin cups and bake until done for 15-25 minutes depending on size of cups.
Immediately remove from pan and enjoy.
Wednesday, March 31, 2010
Time for a Fast...
Nothing like two Passover Seders to make you sick of food - both cooking and eating. This morning I had hot water and lemon with a little brown sugar. I thought long and hard about what I wanted for breakfast, and then it occurred to me ... NOTHING :-)
Tuesday, March 30, 2010
Passover Seder Feast Part 2
Well, everyone enjoyed the meal so much, I did it again. I have discovered when you prepare food, it's not so important to eat it. Hmmmm, a thin chef, could work for me :-)
Monday, March 29, 2010
Passover Seder Feast
I made a few last minute changes - but everyone left with smiles on their faces.
I had rice cakes for myself while everyone else had matzo.
Charoset Great on matzo and rice cakes
(6) large red delicious apples - grated and drained of juice (put juice on the side)
(3) tablespoons of lemon juice
(1) tablespoon of cinnamon
(1/2) cup of juice from apples
(1/2) cup of honey
(1/2) cup of chopped raw macadamia nuts
Toss apples with lemon juice to keep from over browning. Take 3/4 of grated apples, all juice and honey, cinnamon and puree mixture. Add balance of apples and macadamia nuts, mix, put in container. Serve cold.
O Salmon Balls, a nice alternative to Gefilte Fish
(1) pound of ground raw salmon
(2) eggs at room temperature
(8) tablespoons of oatmeal
(1) tablespoon of sea salt
(1) tablespoon of onion powder
Mix all ingredients, form into oval balls, and boil in water for 6 minutes. Makes 6 - 8 balls. Let cool, put in storage container and cover with chicken broth. Serve cold.
For the main course, I steamed broccoli with a little melted butter.
Tzimmes
(5) pounds of carrots, cleaned, cut and boiled till soft
(3) tablespoons of butter
(20) ounce can of chopped pineapple packed in juice (drain juice)
(15) ounce can of apricot halves (cut up and drain juice)
(1) cup of cranberry raisins
(1) cup of brown/raw sugar
(1) tablespoon of sea salt.
Mash cooked carrots with butter. Add rest of ingredients. Grease casserole dish with additional butter. Pour contents in casserole and bake at 375º for an hour. Ready to serve.
O Apricot Chicken Divine
Prepare glaze:
(1) cup of O Onion Soup (see March 28th)
(1) cup of apricot preserves ( just fruit)
(1) tablespoon of ground mustard
(1) teaspoon of sea salt
Blend all ingredients and set to side.
(8) skinned chicken breast halves
(2) tablespoon of slivered almonds
(1/2) cup of thinly sliced purple onion (separated)
(1) cup of spelt flour
(1) teaspoon of sea salt
(1) can of apricot halves packed in juice (drained)
(2) tablespoons of butter
(2) tablespoons of canola oil
Melt butter and oil and grease large casserole dish. Rinse chicken breasts, put flour and salt in a plastic bag, shake (coat) each chicken breast (one at a time) and place 1 layer in the casserole dish.
Pour prepared glaze over all chicken breasts and top with onions. Add apricot haves and slivered almonds on top. Bake at 375º for 30-40 minutes. Baste every 20 minutes. Ready to serve.
For desert, I served macaroons and coffee.
I had rice cakes for myself while everyone else had matzo.
Charoset Great on matzo and rice cakes
(6) large red delicious apples - grated and drained of juice (put juice on the side)
(3) tablespoons of lemon juice
(1) tablespoon of cinnamon
(1/2) cup of juice from apples
(1/2) cup of honey
(1/2) cup of chopped raw macadamia nuts
Toss apples with lemon juice to keep from over browning. Take 3/4 of grated apples, all juice and honey, cinnamon and puree mixture. Add balance of apples and macadamia nuts, mix, put in container. Serve cold.
O Salmon Balls, a nice alternative to Gefilte Fish
(1) pound of ground raw salmon
(2) eggs at room temperature
(8) tablespoons of oatmeal
(1) tablespoon of sea salt
(1) tablespoon of onion powder
Mix all ingredients, form into oval balls, and boil in water for 6 minutes. Makes 6 - 8 balls. Let cool, put in storage container and cover with chicken broth. Serve cold.
For the main course, I steamed broccoli with a little melted butter.
Tzimmes
(5) pounds of carrots, cleaned, cut and boiled till soft
(3) tablespoons of butter
(20) ounce can of chopped pineapple packed in juice (drain juice)
(15) ounce can of apricot halves (cut up and drain juice)
(1) cup of cranberry raisins
(1) cup of brown/raw sugar
(1) tablespoon of sea salt.
Mash cooked carrots with butter. Add rest of ingredients. Grease casserole dish with additional butter. Pour contents in casserole and bake at 375º for an hour. Ready to serve.
O Apricot Chicken Divine
Prepare glaze:
(1) cup of O Onion Soup (see March 28th)
(1) cup of apricot preserves ( just fruit)
(1) tablespoon of ground mustard
(1) teaspoon of sea salt
Blend all ingredients and set to side.
(8) skinned chicken breast halves
(2) tablespoon of slivered almonds
(1/2) cup of thinly sliced purple onion (separated)
(1) cup of spelt flour
(1) teaspoon of sea salt
(1) can of apricot halves packed in juice (drained)
(2) tablespoons of butter
(2) tablespoons of canola oil
Melt butter and oil and grease large casserole dish. Rinse chicken breasts, put flour and salt in a plastic bag, shake (coat) each chicken breast (one at a time) and place 1 layer in the casserole dish.
Pour prepared glaze over all chicken breasts and top with onions. Add apricot haves and slivered almonds on top. Bake at 375º for 30-40 minutes. Baste every 20 minutes. Ready to serve.
For desert, I served macaroons and coffee.
Sunday, March 28, 2010
O Onion Soup
The recipe for the Apricot chicken calls for Onion Soup - unfortunately when reading all the labels at the market, every brand had something in it that I could not have, so I modified my own recipe and it was GREAT!
Here is how I made my O Onion Soup
Finely slice (3) extra large yellow onions
(6) cloves of garlic
(2) tablespoons of canola oil
(4) cups of beef broth
(1) teaspoon of sea salt.
Saute onions and garlic in large pan with oil until soft but not brown.
Pour beef broth in slow cooker on high.
Add onions, garlic and salt, stir, cover and cook on high for 3 hours.
ENJOY!
Here is how I made my O Onion Soup
Finely slice (3) extra large yellow onions
(6) cloves of garlic
(2) tablespoons of canola oil
(4) cups of beef broth
(1) teaspoon of sea salt.
Saute onions and garlic in large pan with oil until soft but not brown.
Pour beef broth in slow cooker on high.
Add onions, garlic and salt, stir, cover and cook on high for 3 hours.
ENJOY!
Saturday, March 27, 2010
Preparing for Passover
On Monday and Tuesday of next week, we will have 10 Seder participants. There is a part of me that want's the traditional meal and the stronger part that wants to take care of myself. I have decided that I can satisfy myself and everyone else, here's how:
Starting with a beautiful Seder Plate with horseradish (bitter herbs), symbolizing the bitterness and harshness of the slavery which the Jews endured in Egypt. Charoset (apples, honey and nuts) representing the mortar used by the Jewish slaves to build the storehouses of Egypt. Parsley dipped in salt water, mirrors the pain felt by the Jewish slaves in Egypt, who could only eat simple foods. A chicken wing bone representing the Passover sacrifice. A hard boiled egg a symbol of mourning of the first sacrifice in Egypt.
We will start with red wine, which I can have. While everyone is enjoying their Matzo and Charoset, I will enjoy rice cakes and Charoset. When I serve Gefilte fish for everyone else, I will have a small salad. I can enjoy the chicken soup as long as I don't have the Matzo Balls like everyone else. The main coarse will be my adaptation of Apricot Chicken and steamed vegetables. To finish everything off, I'll serve coffee and tea, my guests will have assorted Passover sweets, I may have another rice cake only with almond butter. I will keep you posted as to how it all goes. Any recipes that are good, of course I will share with you,
Starting with a beautiful Seder Plate with horseradish (bitter herbs), symbolizing the bitterness and harshness of the slavery which the Jews endured in Egypt. Charoset (apples, honey and nuts) representing the mortar used by the Jewish slaves to build the storehouses of Egypt. Parsley dipped in salt water, mirrors the pain felt by the Jewish slaves in Egypt, who could only eat simple foods. A chicken wing bone representing the Passover sacrifice. A hard boiled egg a symbol of mourning of the first sacrifice in Egypt.
We will start with red wine, which I can have. While everyone is enjoying their Matzo and Charoset, I will enjoy rice cakes and Charoset. When I serve Gefilte fish for everyone else, I will have a small salad. I can enjoy the chicken soup as long as I don't have the Matzo Balls like everyone else. The main coarse will be my adaptation of Apricot Chicken and steamed vegetables. To finish everything off, I'll serve coffee and tea, my guests will have assorted Passover sweets, I may have another rice cake only with almond butter. I will keep you posted as to how it all goes. Any recipes that are good, of course I will share with you,
Friday, March 26, 2010
English - French Translations
In preparation for my trip to the South of France, I have begun my translated food list so that I am confident the I will be able to make healthy food choices for myself.
I am lactose and gluten intolerant - Je suis du lactose et un gluten intolérant
Here are my food choices - Voici mes choix d'aliments
lean lamb round - appuyez l'agneau rond
chicken - le poulet
turkey - la Turquie
red snapper - snapper rouge
salmon - le saumon
swordfish - l'espadon
butter - le beurre
egg - l'oeuf
goat cheese - le fromage de chèvre
mozzarella cheese - le fromage de mozzarella
almond butter - le beurre d'amande
almond milk - le lait d'amande
canola oil - canola le pétrole
macadamia nut - macadamia la noix
olive oil - l'huile d'olive
brown rice - riz marron
brown rice pasta - les pâtes de riz marron
buckwheat - le sarrasin
essene bread - pain d'essene
Ezekiel 4:9 bread (100 percent sprouted) - Ezekiel 4:9 le pain (100 pour cent ont germé)
manna bread - pain de manne
oatmeal - bouillie d'avoine
apple cider vinegar - le vinaigre de cidre de pomme
apricot - l'abricot
banana - la banane
blueberry - l'airelle
lemon - le citron
mango - la mangue
peach - la pêche
pear (not asian) - la poire (pas l'asiatique)
persimmon - le kaki
plum - la prune
asparagus - l'asperge
broccoli - le brocoli
brussels sprouts - les choux de Bruxelles
carrot - la carotte
endive -la chicorée endive
romaine lettuce - la laitue de romaine
spanish olive - l'olive espagnole
spinach - les épinards
sweet potato - la patate
brown sugar - le sucre marron
honey - le miel
sea salt - sel marin
I am lactose and gluten intolerant - Je suis du lactose et un gluten intolérant
Here are my food choices - Voici mes choix d'aliments
lean lamb round - appuyez l'agneau rond
chicken - le poulet
turkey - la Turquie
red snapper - snapper rouge
salmon - le saumon
swordfish - l'espadon
butter - le beurre
egg - l'oeuf
goat cheese - le fromage de chèvre
mozzarella cheese - le fromage de mozzarella
almond butter - le beurre d'amande
almond milk - le lait d'amande
canola oil - canola le pétrole
macadamia nut - macadamia la noix
olive oil - l'huile d'olive
brown rice - riz marron
brown rice pasta - les pâtes de riz marron
buckwheat - le sarrasin
essene bread - pain d'essene
Ezekiel 4:9 bread (100 percent sprouted) - Ezekiel 4:9 le pain (100 pour cent ont germé)
manna bread - pain de manne
oatmeal - bouillie d'avoine
apple cider vinegar - le vinaigre de cidre de pomme
apricot - l'abricot
banana - la banane
blueberry - l'airelle
lemon - le citron
mango - la mangue
peach - la pêche
pear (not asian) - la poire (pas l'asiatique)
persimmon - le kaki
plum - la prune
asparagus - l'asperge
broccoli - le brocoli
brussels sprouts - les choux de Bruxelles
carrot - la carotte
endive -la chicorée endive
romaine lettuce - la laitue de romaine
spanish olive - l'olive espagnole
spinach - les épinards
sweet potato - la patate
brown sugar - le sucre marron
honey - le miel
sea salt - sel marin
Thursday, March 25, 2010
Quick O Pasta Toss
I didn't have a lot of time last night to prepare dinner for myself, so I whipped up this pasta with stuff around the house. I made myself a salad to go with it and it was quite satisfying and tasty.
Quick O Pasta Toss Single Serving
1-1/2 cups of brown rice fusilli pasta
3 large spanish olives with pimento
3 cherry tomatoes
3 skinny asparagus spears
3 oz baked chicken
2 oz goat cheese
2 tablespoon of butter
Finely chop olives, tomatoes, asparagus, chicken and put to side.
Cook pasta per package instructions.
Drain liquid, and while pasta is still hot, toss in goat cheese and butter.
Toss in rest of items and enjoy.
Quick O Pasta Toss Single Serving
1-1/2 cups of brown rice fusilli pasta
3 large spanish olives with pimento
3 cherry tomatoes
3 skinny asparagus spears
3 oz baked chicken
2 oz goat cheese
2 tablespoon of butter
Finely chop olives, tomatoes, asparagus, chicken and put to side.
Cook pasta per package instructions.
Drain liquid, and while pasta is still hot, toss in goat cheese and butter.
Toss in rest of items and enjoy.
Wednesday, March 24, 2010
7 Pounds in 7 Days
I realize my weight loss will be slowing up soon, but for now, I am grateful to my herbologist. I am feeling so much better, my energy is higher and my outlook is great. All of this adds to my quality of life.
My challenge is that I will be in the South of France for 3 weeks in May. I would love to loose to loose another 20 pounds before I go, but that is probably not realistic. I am sure I will be happy with myself no matter how much I loose. I plan on having the same positive results there as I do here in California. Instead of bicycling, I'll be walking. I will get translations for my food choices so that I can make educated food choices while traveling. After all, this isn't a quick fix, this is a lifestyle.
I will keep you posted!
My challenge is that I will be in the South of France for 3 weeks in May. I would love to loose to loose another 20 pounds before I go, but that is probably not realistic. I am sure I will be happy with myself no matter how much I loose. I plan on having the same positive results there as I do here in California. Instead of bicycling, I'll be walking. I will get translations for my food choices so that I can make educated food choices while traveling. After all, this isn't a quick fix, this is a lifestyle.
I will keep you posted!
Tuesday, March 23, 2010
Mayonnaise Alternative for Salad Dressings
Things you'll need for O Mayonnaise
• whisk or electric beater
• large mixing bowl
• ingredients:
(3) egg yokes at room temperature
(you can use whites for an omelet)
(1) cups of canola oil
(1/2) cup of olive oil
(3) teaspoons of boiling water
(1/2) teaspoon of lemon juice
(1/2) teaspoon of apple cider vinegar
(1/4) teaspoon of onion powder
(1/4) teaspoon of ground mustard
(1/4) teaspoon of tarragon flakes
(1/4) teaspoon of majoram flakes
• Measure everything out and have it prepared.
• Put large bowl in microwave on high for 1 minute
• pour egg yokes in bowl and whisk for 2 minutes
• while whisking, add lemon juice and vinegar
• continue whisking and add dry seasonings
• whisk in oil a little at a time, completely absorbed before adding more
• whisk in boiling water until absorbed.
• place contents in covered container and refrigerate
Honey Mustard Dressing
Use (1/2) cup of above O Mayonnaise
Stir in:
(2) tablespoons of honey
(1) tablespoon of ground mustard
Serve and enjoy or refrigerate for another time.
• whisk or electric beater
• large mixing bowl
• ingredients:
(3) egg yokes at room temperature
(you can use whites for an omelet)
(1) cups of canola oil
(1/2) cup of olive oil
(3) teaspoons of boiling water
(1/2) teaspoon of lemon juice
(1/2) teaspoon of apple cider vinegar
(1/4) teaspoon of onion powder
(1/4) teaspoon of ground mustard
(1/4) teaspoon of tarragon flakes
(1/4) teaspoon of majoram flakes
• Measure everything out and have it prepared.
• Put large bowl in microwave on high for 1 minute
• pour egg yokes in bowl and whisk for 2 minutes
• while whisking, add lemon juice and vinegar
• continue whisking and add dry seasonings
• whisk in oil a little at a time, completely absorbed before adding more
• whisk in boiling water until absorbed.
• place contents in covered container and refrigerate
Honey Mustard Dressing
Use (1/2) cup of above O Mayonnaise
Stir in:
(2) tablespoons of honey
(1) tablespoon of ground mustard
Serve and enjoy or refrigerate for another time.
Monday, March 22, 2010
5 Pounds in 5 Days
Imagine my delight when I stepped on the scale today and saw that I lost 5 pounds in 5 days. I don't consider myself on a diet because those are temporary until the desired outcome has been achieved.
I have realized that all the years I used happiness, sadness, anger, stress, and boredom as a reason to eat. Everything except being hungry, weird huh? Actually, I believe that many people eat to excess for the same reasons.
Even though I want to loose weight, I don't want to feel deprived. Even with my gluten and lactose intolerance, I am finding ways to make my meals satisfying and tasty. I remember my Mom use to say, "Eat to live, don't live to eat!" At the age of 57, I think I finally understand. I choose to be heathy and active.
I have realized that all the years I used happiness, sadness, anger, stress, and boredom as a reason to eat. Everything except being hungry, weird huh? Actually, I believe that many people eat to excess for the same reasons.
Even though I want to loose weight, I don't want to feel deprived. Even with my gluten and lactose intolerance, I am finding ways to make my meals satisfying and tasty. I remember my Mom use to say, "Eat to live, don't live to eat!" At the age of 57, I think I finally understand. I choose to be heathy and active.
Sunday, March 21, 2010
Vegetable Omelet
After a wonderful (and tiring) bike ride today, I treated myself to a Vegetable Omelet. Simple and quick - here is what I did.
Cut-up in small pieces: small summer squash (use only 1/3), an asparagus spear, couple of mushrooms, small red bell pepper (use only 1/3), and a small onion (use only 1/3).
Put 3 eggs that have been sitting at room temperature in a bowl and whisk them (or use 6 egg whites).
Put 2 tablespoons of olive oil in the bottom of a frying pan slightly wetting the entire bottom of the pan. Put on medium to high flame until the oil smokes. Lower the flame and pour in the whisked eggs and gently spoon out the vegetables on one side. When eggs are almost fully cooked, use a spatula and cover the vegetables with the other half of the omelet. Cook for another 30-45 seconds and it is ready to eat.
I toasted a piece of Ezekiel 4:9 Sprouted 100% Whole Grain Bread from Trader Joes. Lightly buttered and enjoyed a well earned breakfast.
Cut-up in small pieces: small summer squash (use only 1/3), an asparagus spear, couple of mushrooms, small red bell pepper (use only 1/3), and a small onion (use only 1/3).
Put 3 eggs that have been sitting at room temperature in a bowl and whisk them (or use 6 egg whites).
Put 2 tablespoons of olive oil in the bottom of a frying pan slightly wetting the entire bottom of the pan. Put on medium to high flame until the oil smokes. Lower the flame and pour in the whisked eggs and gently spoon out the vegetables on one side. When eggs are almost fully cooked, use a spatula and cover the vegetables with the other half of the omelet. Cook for another 30-45 seconds and it is ready to eat.
I toasted a piece of Ezekiel 4:9 Sprouted 100% Whole Grain Bread from Trader Joes. Lightly buttered and enjoyed a well earned breakfast.
Mothers Market
Today I visited Mothers Market in Huntington Beach, California. Another great source for alternative foods. Although their stores are only in Southern California: Costa Mesa, Huntington Beach, Irvine, Laguna Woods, Santa Ana and Anaheim Hills, the will ship all non-perishable items and gift cards via its mail order hotline at (800) 595-6667.
You can visit their website at:
www.mothersmarket.com/
You can visit their website at:
www.mothersmarket.com/
Friday, March 19, 2010
Verdicts on a Family Dinner
Naturally, I am the only one on this restricted diet, so I thought if I make a family dinner that I can eat, it better be good for everyone else. The verdict was every morsel was gone - clean plates for all!
I started with a Caesar Salad. I cut up romaine lettuce, shredded purple cabbage, sliced Spanish olives and crumbled Goat Feta Cheese and tossed it with my Creamy Caesar Dressing - see recipe on March 18, 2010.
For the main coarse, I made Biarritz Chicken and Lamb Casserole
Prepare boneless, skinless chicken breasts and thighs:
Make rub: 2 tablespoons of powdered thyme
2 tablespoons of powdered marjoram
1 teaspoon of sea salt
Rub 6 breasts and 6 thighs. Bring 4 tablespoons of olive oil to smoking point, add the chicken pieces and brown them evenly, turning frequently.
Prepare lamb:
Rub 6 lean lamb rounds (1/2" thick) with cumin. Bring 2 tablespoons of olive oil to smoking point, add the lamb and lightly sear them.
Prepare vegetables:
Slice 3 carrots and thinly slice 2 medium-sized onions
Prepare sauce:
Melt 3 tablespoons of butter
Add 1/2 cup of red wine and 1/2 cup of chicken broth
2 cloves
1 clove of garlic (mashed)
1 bay leaf
Preheat oven to 350ºF
Grease casserole dish with fresh olive oil and place the prepared chicken breasts and cover with sliced onions. Place prepared chicken thighs and cover with sliced carrots. Place prepared lamb on top. Pour prepared sauce. cover and bake for 45 minutes.
For the side dish, I made Steamed Asparagus with a little melted butter.
For desert, I made Amazing Oatmeal Cookies
Pre-heat oven to 350ºF.
Mix dry ingredients in bowl:
3/4 cup of oatmeal
3/4 cup of raw sugar
3/4 cup of oat flour
3/4 cup of spelt flour
1/2 teaspoon of sea salt
1 teaspoon of cinnamon
1 teaspoon of baking soda
Mix wet ingredients in large measuring cup
3/4 cup of canola oil
1/4 cup of almond milk
1 raw egg
1 teaspoon of vanilla
Mix wet ingredients with dry ingredients.
Add 1 mashed-up large, very ripe banana and mix till fairly smooth.
Then mix in 1/4 cup of raisins and 1/4 cup of raw macadamia nuts.
Bake for 15-20 minutes (depending upon size of cookies).
Let cookies cool and they are ready to eat.
I started with a Caesar Salad. I cut up romaine lettuce, shredded purple cabbage, sliced Spanish olives and crumbled Goat Feta Cheese and tossed it with my Creamy Caesar Dressing - see recipe on March 18, 2010.
For the main coarse, I made Biarritz Chicken and Lamb Casserole
Prepare boneless, skinless chicken breasts and thighs:
Make rub: 2 tablespoons of powdered thyme
2 tablespoons of powdered marjoram
1 teaspoon of sea salt
Rub 6 breasts and 6 thighs. Bring 4 tablespoons of olive oil to smoking point, add the chicken pieces and brown them evenly, turning frequently.
Prepare lamb:
Rub 6 lean lamb rounds (1/2" thick) with cumin. Bring 2 tablespoons of olive oil to smoking point, add the lamb and lightly sear them.
Prepare vegetables:
Slice 3 carrots and thinly slice 2 medium-sized onions
Prepare sauce:
Melt 3 tablespoons of butter
Add 1/2 cup of red wine and 1/2 cup of chicken broth
2 cloves
1 clove of garlic (mashed)
1 bay leaf
Preheat oven to 350ºF
Grease casserole dish with fresh olive oil and place the prepared chicken breasts and cover with sliced onions. Place prepared chicken thighs and cover with sliced carrots. Place prepared lamb on top. Pour prepared sauce. cover and bake for 45 minutes.
For the side dish, I made Steamed Asparagus with a little melted butter.
For desert, I made Amazing Oatmeal Cookies
Pre-heat oven to 350ºF.
Mix dry ingredients in bowl:
3/4 cup of oatmeal
3/4 cup of raw sugar
3/4 cup of oat flour
3/4 cup of spelt flour
1/2 teaspoon of sea salt
1 teaspoon of cinnamon
1 teaspoon of baking soda
Mix wet ingredients in large measuring cup
3/4 cup of canola oil
1/4 cup of almond milk
1 raw egg
1 teaspoon of vanilla
Mix wet ingredients with dry ingredients.
Add 1 mashed-up large, very ripe banana and mix till fairly smooth.
Then mix in 1/4 cup of raisins and 1/4 cup of raw macadamia nuts.
Bake for 15-20 minutes (depending upon size of cookies).
Let cookies cool and they are ready to eat.
Bread, Pasta, Banana Chips, Cereal and Almond Butter, Oh My!
I love Trader Joe's! A couple of great finds are:
• Freeze Dried Banana Slices - Unsweetened
• Ezekiel 4:9 Sprouted 100% Whole Grain Bread
• Brown Rice Penne and Fusilli Pastas
Click on link to find a Trader Joe's near you: http://www.traderjoes.com
I also love Whole Foods, but they might not be as accessible as Trader Joe's so I gave the links for both products.
• Arrowhead Mills Oranic Maple Buckwheat Flakes
• MaraNatha No Stir Almond Butter
Hope you enjoy these as much as I do.
• Freeze Dried Banana Slices - Unsweetened
• Ezekiel 4:9 Sprouted 100% Whole Grain Bread
• Brown Rice Penne and Fusilli Pastas
Click on link to find a Trader Joe's near you: http://www.traderjoes.com
I also love Whole Foods, but they might not be as accessible as Trader Joe's so I gave the links for both products.
• Arrowhead Mills Oranic Maple Buckwheat Flakes
• MaraNatha No Stir Almond Butter
Hope you enjoy these as much as I do.
Thursday, March 18, 2010
Creamy Caesar Dressing - Not Just for Salads!
Going to the grocery store and reading the list of ingredients on labels is an education. One ingredient may be okay, but another is not.
I created this amazing Creamy Caesar Dressing with approved ingredients and would love to share it with you. Of coarse it is great on salad, but I also toss it in brown rice pasta with chicken.
1/2 cup of Extra Virgin Olive Oil
1/2 cup of Canola Oil
1/2 cup of Apple Cider Vinegar
1 raw Egg
1 teaspoon of Anchovy Paste
1 tablespoon of Goat Feta Cheese
1/2 teaspoon of Ground Mustard Seed
1/2 teaspoon of Sea Salt
Place all ingredients in blender and mix until smooth. Refrigerate till used and enjoy!
I created this amazing Creamy Caesar Dressing with approved ingredients and would love to share it with you. Of coarse it is great on salad, but I also toss it in brown rice pasta with chicken.
1/2 cup of Extra Virgin Olive Oil
1/2 cup of Canola Oil
1/2 cup of Apple Cider Vinegar
1 raw Egg
1 teaspoon of Anchovy Paste
1 tablespoon of Goat Feta Cheese
1/2 teaspoon of Ground Mustard Seed
1/2 teaspoon of Sea Salt
Place all ingredients in blender and mix until smooth. Refrigerate till used and enjoy!
Discovery
I went to a herbologist who after reviewing a drop of my blood and both eyes determined that I had trouble processing fats and proteins. He asked my what my blood type was, and when I told him "O" he gave me a book by Dr. Peter J. D'Adamo and Catherine Whitney called "Blood Type O: Food, Beverage and Supplement Lists" I have lost 3 pounds, I don't have stomach discomfort, and I no longer have chest palpitations in one week by eliminating Lactose and Glutton from my diet. I will share products, services, recipes, and my progress with this blog.
If you are interested in books by Dr. Peter M. D'Adamo,
use this link: http://us.penguingroup.com/
If you are interested in books by Dr. Peter M. D'Adamo,
use this link: http://us.penguingroup.com/
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