Friday, February 28, 2014

Grain and Gluten Free Meatballs


Grain and Gluten Free Meatballs

This recipe can be multiplied or divided easily.  I took these to a pot luck recently, and they were a hit.  They can, also, be frozen easily for quick meals at another time.

Grain and Gluten Free Meatballs
Makes about 45 meatballs

Pre-heat oven to 350F.

In a mixing bowl with an electric mixer or by hand, combine:

2 pounds lean ground beef
2 cups Utz Potato Sticks, ground to 1 cup
1 egg
3 tablespoons ground flax seed meal
2 tablespoons Adobo Seasoning
1 teaspoon thyme flakes
1 tablespoon parsley flakes

Using a small scoop, (2 tablespoon size), form the meatballs and place them on a baking sheet that has been sprayed with cooking oil spray.  Arrange the meatballs so they are not touching.  If freezing, place the baking sheet with the meatballs on it into a freezer for about 30 minutes.  Remove the meatballs from the baking sheet and store them in freezer containers or bags for up to a month.  Bake as directed below.



 Bake them at 350F for about 15 minutes or until they are firm, (20 to 25 minutes if they are frozen.)

They are great eaten by themselves as a stand-alone main dish or anywhere else one would use meatballs.  Enjoy!

Avocado Potato Salad


Avocado Potato Salad


This is an unusual twist on an old favorite.  I had some of my Avocado Salad Dressing on hand and was making a potato salad.  I used it instead of the normal dressing.   It was good!  One caveat:  It won't keep, so only mix up small batches.

Avocado Potato Salad

In a medium sized bowl, combine:

1/4 cup Avocado Salad Dressing
1/4 teaspoon celery seed

Add:

2 cups diced potatoes
1 stalks celery, diced
1/4 - 16 ounce black olives, drained and sliced (about 1/3 cup)
1 hard cooked egg, cut up





Mix all of the ingredients together.



Garnish with:

1/4 teaspoon dill weed




Serve immediately.  Enjoy!

Tuesday, February 25, 2014

Shake It and Bake It Breading Recipe -- gluten and grain free!



Shake It and Bake It Breading Recipe


This is a simple take on the commercial "Shake N Bake" coating mix.  My family loves this!

I use Utz brand Potato Sticks -- it's the only "chip" type thing I can use.  I know it's not the healthiest in the world, but it's what I have access to...

In a food processor, grind:

2 cups Utz Potato Sticks
2 tablespoons potato flour
1 teaspoon thyme flakes

Pre-heat the oven to 400F.  Season the desired meat (chicken, pork, fish) with sea salt and Adobo seasoning if desired.  Spray the tops with cooking oil spray.  Shake the pieces in a bowl with the coating mix.



Place them onto a baking sheet coated with cooking oil spray.  Bake the meat until it is done, 10 to 20 minutes depending on thickness.  The tops should be golden brown and the meat firm to the touch.





Enjoy!

Monday, February 24, 2014

Low Acid Potato Salad


Low Acid Potato Salad

I love potato salad, but I've always loved the tangy type loaded with dill pickles and mustard.  That won't work for someone with a painful bladder or reflux disease!  This potato salad did not bother my IC at all.  My family all liked it, too.


Low Acid Potato Salad
Serves 6


In a fairly large bowl, combine:

1/2 cup Easy Homemade Mayonnaise
1 teaspoon dill weed
1/4 teaspoon celery seed
1/2 teaspoon Adobo Seasoning

Add:

4 cups diced potatoes
4 stalks celery, diced
1/2 - 16 ounce black olives, drained and sliced
4 hard cooked eggs, cut up



Mix all of the ingredients together.  Chill until served and refrigerate any leftovers.



Enjoy!


Sunday, February 16, 2014

Supplements and Home Remedies for IC (Interstitial Cystitis)




If you ever were to eat with me or come to my house, you would see that I take a lot of supplements.  I'm not one to go to the doctor unless I've injured myself, which does happen!  However, I don't believe in hiding my head in the sand and not trying to help myself get better when I have a condition that warrants it.

I've suffered with interstitial cystitis (IC) for many years now -- perhaps 15?  I wasn't diagnosed until just a few years ago.  At the time, the doctor, (a Naturopathic Physician), just mentioned it as a side issue.  She hoped that once I cleared up the internal candida, strep and staph infections I had, that it would clear up.  Unfortunately, that was not the case.  I don't know if I'll ever be completely symptom free from my IC, but I am doing a number of things that help keep my symptoms reduced.  My primary symptoms are pain, urgency and frequency.  When my bladder is flared up, I have to go as often as every 15 minutes at night.  Thankfully, I haven't had it be that bad in a long time!

Identifying and eliminating allergens in my diet has been a big factor for me, as well as, following the IC diet protocols listed in the 2012 ICN Food List, and going completely grain and dairy free.  However, that doesn't do it all.  Stress, I've found, is a huge factor in flare-ups for me.  Eating right for my bladder helps, but it doesn't help with the pain and urgency that are caused by stress.  



Supplements and Home Remedies for IC:

Aloe Gel -- I use Carlson Aloe Vera Gel.  It can be purchased at Pure Formulas.  If you use my link, we'll both get a referral credit :)  Here's a picture of the bottle
Aloe Vera Gel 25 mg 250 Soft Gels

I found another site, with a much more expensive product that had dosage guidelines; so this is what I'm doing:


(Copied from http://www.desertharvest.com/IC_dosage.html)
Dosage Recommendations for IC Patients
Interstitial cystitis patients in the first double-blind, placebo-controlled clinical trial took 6 ("other product") aloe vera capsules per day for three months, 3 capsules in the morning and 3 in the evening (about 12 hours apart) with a full 8-ounce glass of liquid. It does not matter whether you take the aloe vera with food or without. It works the same either way. However, it is important to drink 8 ounces of liquid with each dose. Avoid taking the evening dose at bedtime, or the liquid you drink will cause more frequent trips to the bathroom in the night. Based on our anecdotal findings with more than 50,000 IC/PBS patients, we plan to conduct a dosing study to determine which dose works the best. In the meantime, here are our latest recommendations:

First Month: 6 capsules per day (3 in the morning and 3 in the evening). If you are symptom free after the first 30 days, continue taking 6 capsules a day for the next 2 months. However, if you still have some symptoms after the first 30 days, then:
Second Month: 9 capsules per day (3 in the morning, 3 in the afternoon, and 3 in the evening). If you are symptom free after 60 days, continue taking 9 capsules a day for the third month. However, if you still have some symptoms, then:
Third Month: 12 capsules per day (4 in the morning, 4 in the afternoon, and 4 in the evening). If the symptoms do not respond within 3 months while following the 6/9/12 dosage recommendations, we assume that you are one of the 12.5% of patients who will not respond to the aloe vera at all. In our database of more than 8,000 IC/PBS patients, 75% received at least some relief and 42% had total symptom control, although symptoms can return if the aloe vera is discontinued.
Maintenance Dose: If you are symptom free after three months, the daily dose can be decreased by one capsule per week until symptoms return (for instance, week one take 5 capsules per day, week two take 4 capsules per day, week three take 3 capsules per day). When you notice symptoms, increase the daily dose by one capsule and continue on this maintenance dose. On bad days, a burst of 3 to 6 extra capsules at any time of day may bring symptoms back under control for many IC/PBS patients. It is safe to take 21 capsules or more per day.
Flare-ups: If you have a sudden increase in symptoms, we recommend 6 capsules every 4 hours until you have your symptoms back under control. Most people only have to take the first 6 capsules to see relief.


My symptoms have stabilized at being able to sleep 1 1/2 to 2 hours at a time, instead of being up every 15 minutes all night long.  I occasionally sleep for 3 to 5 hours at a stretch, but never any more than that.  My pain level has gone way down since using this product.


Aloe Juice -- In addition to taking aloe gel, I drink aloe juice.  It may seem like over kill, but I was recently travelling and had a flare.  As can be seen above, one way to deal with a flare is by taking a large dose of aloe gel pills (6).  Well, I didn't have any extra, so we got some aloe juice at the store.  It helped so much, I've continued using it.

Marshmallow -- Marshmallow root can be purchased as a dried herb or a tincture.  I started out with the tincture and then learned how to make my own from the dried roots.  Marshmallow is very soothing to the digestive tract and is good for a variety of camplaints, ranging from coughs to Crohns.  I take the tincture twice daily, (in my aloe juice), and use the loose herb, (in a tea ball), when I need a little extra help.

It can be purchased at Pure Formulas.  If you use my link, we'll both get a referral credit :)  


Peppermint -- Peppermint has always been a "go to" for me.  It's soothing to the digestion, as well as, being highly anti-inflammatory.  I rub the essential oil on my areas of arthritis, and I take the tincture internally once a day.

It can be purchased at Pure Formulas.  If you use my link, we'll both get a referral credit :)  


Coriander Seed -- This is available in most spice sections of a grocery store, although, if possible, I would recommend getting it from a health food store, as it will be much fresher.  It is helpful when having a flare.  


Marshmallow, Peppermint and Coriander Tea
I have a very large mug, about 2 cups, that I brew tea in.  I put about a teaspoon of each herb into a fairly large tea ball, pour hot water over it and brew it for 15 minutes.  Throughout the day, I sip on this to help alleviate my symptoms if I'm having a flare.

Pro-biotics -- Unfortunately, I recently discovered that the probiotic formula I've been using for several years had rice in it.  (Why do manufacturers do that??)  So I don't have a brand to recommend.  

Probiotics provide the essential bacterias for proper gut-health.  Recently, studies have suggested that our entire immune systems are based in our guts.  All the more reason to be sure they are healthy!


Baking Soda -- The final thing I do for my IC is an old home remedy my momma used to give me when I had a tummy ache.  I put 1/2 teaspoon of baking soda into about 4 ounces of water with a few drops of stevia to help with the taste.  I use this when I'm having pain or trouble making it to the bathroom without an accident.  I almost never need it during the day, but I will take up to two doses an hour apart if I'm struggling at night.  I always sleep better when I use this remedy.  Baking soda is an alkalizer which is a good thing, (alkaline vs. acid = acid is bad.)
I hope this helps someone.  Please let me know if any of this information was beneficial or if there's another remedy I've missed.

Blessings,
Sharron

cSharron Long and Adams Media, Inc., 2014

Friday, February 14, 2014

Gluten and Grain Free Egg Rolls, really? You betcha!!



Gluten and Grain Free Egg Rolls

Using my noodle recipe, I created a gluten and grain free egg roll (aka spring roll.)  The texture wasn't exactly like regular egg rolls, but it was close enough to make me happy!  All I did was use some leftover stir fry and put it into the flattened noodle dough, then I fried it.  Easy peasy :)

This is my "formal" recipe for egg roll filling, (regular recipe, not gluten free, but the filling should be fine for most folks.)  This should give a starting point for someone who is in need of the wrapper.

Make the noodles to the point of having the flattened dough between the layers of parchment paper from either this noodle recipe or this recipe.





Cut the noodle dough into a 6" square.*  Place the desired filling onto the pasta square at an angle.  (I used leftover stir fry I'd made the day before.)  Using the parchment paper, fold the ends up over the filling, then roll it over so it is closed.







Heat about 3/4" oil, (I use peanut or coconut oil), in a frying pan over medium heat.  Very carefully add the egg roll to the oil.  Cook it until it is golden brown and heated through. 







Enjoy!


*Reserve the excess pieces of dough to make into "tortilla chips" by simply re-flattening the dough, cutting them into triangles and frying them until they are crisp.




.

Blueberry Almond Scones, grain and gluten free




Gluten and Grain Free Blueberry Almond Scones


Scone is the Brittish way of saying biscuit, just like they say biscuit, and we say cookie!  These are really tender and moist and taste a lot like blueberry muffins.

Gluten and Grain Free Blueberry Almond Scones

Pre-heat the oven to 325F.

In a mixing bowl with an electric mixer, combine:

1/4 cup coconut sugar
1 packet Truvia type sweetener
2 tablespoons coconut oil

Add while mixing:

1 egg
1/4 cup water

Continue to mix while adding:

1 3/4 cups almond flour
1/2 cup shredded coconut (unsweetened)
1/4 teaspoon baking soda
1/4 teaspoon salt

Stir in at the last:

1/2 cup blueberries
1/4 cup slivered almonds (optional)

Prepare a baking sheet with a piece of parchment paper.  Using a 1/4 cup scoop, drop the dough onto the baking sheet about 2" apart.  Flatten the dough balls slightly, then bake them for about 15 minutes.





Serve warm.  Refrigerate any leftovers and use within a few days.  Enjoy!






Homemade Noodles Gluten and Grain Free (Take 2)



Homemade Noodles Gluten and Grain Free (Take 2)

I had some pork roast and gravy that I'd made, and I was serving it over pasta for my family.  I made myself some noodles, and I didn't feel left out at all.  These are easy and delicious!


Homemade Noodles Gluten and Grain Free (Take 2)
Makes 1-2 servings


Place into the bowl of a food processor and process until combined:  

1 cup besan flour (chickpea, garbanzo, gram)
1 egg
2 tablespoons warm water
1/16 teaspoon salt (a "pinch")








Place a sheet of parchment paper about 10"x12" onto a work surface.  Spray it with olive oil cooking spray.  Form the dough into a ball and spray it with the cooking oil spray, and place it onto the parchment paper.  Spray another sheet of parchment paper about 10"x12" and place it over the top of the dough.  Flatten the dough between the parchment sheets with your hands or a rolling pin into about a 10" rectangle.  Remove the top parchment sheet and set it aside.




For noodles, spray a knife with cooking oil spray and cut the noodles into the desired shape.




Drop the noodles into boiling water and cook them until they are firm, about 2 minutes.  Drain them and serve as desired.  



I had mine with pork roast and gravy.  Yum!






Gluten and Grain Free Chimichangas? Yes!!



Gluten free chimichanga

I've been playing around with this besan (chickpea, garbanzo, gram) flour that I got at the Indian Asian Market.  I'm really quite impressed with its versatility!  I've made quite a few things with it that I'll be posting as I'm able.

I made chimichangas for my family the other night, and, of course, I wanted one.  I made a "tortilla" from the besan flour.  I discovered during the process that the tortilla didn't cook well on my tortilla griddle (comal), but I was able to cook the chimichanga while the tortilla was still raw.  

Gluten and Grain Free Chimichangas

Makes one large Chimichanga (or two small ones, if the dough is divided in half)

Place the ingredients into a mixing bowl and combine thoroughly:

3/4 cup besan flour (chickpea, garbanzo, gram)
1/4 cup warm water
1/16 teaspoon (a pinch) of salt
1 teaspoon coconut oil

Place a sheet of parchment paper about 10"x12" onto a work surface.  Spray it with olive oil cooking spray.  Form the dough into a ball and spray it with the cooking oil spray.  Shape the dough by hand into a flat circle about 4" across, then place it onto the parchment paper.  Spray another sheet of parchment paper about 10"x12" and place it over the top of the dough circle.  Flatten the dough between the parchment sheets with your hands or a rolling pin into about a 10" circle.  Remove the top parchment sheet and set it aside.




(If making two small chimichangas, form the dough into two separate 6" circles and proceed as directed.)

Put the desired filling into the center of the tortilla that is still on the bottom parchment sheet.  I had some leftover pork roast, so that is what I used.  Chimichangas can be filled with a variety of meats and beans.  Just be sure the filling tastes good on its own before it is put into the tortilla.




Roll the chiminanga by lifting the parchment paper up and over the filling, first the ends then the sides.




Put about 1/2" of cooking oil, (peanut or coconut oil are what I use), into a frying pan and warm over medium high heat.  Carefully place the chimichanga into the warmed oil, and cook it until it is golden brown, and the filling is heated through.




When the chimichanga is done, transfer it to a plate and enjoy!



If there happens to be excess dough, it can be shaped into chips and fried until crisp.  Yummy!



Avocado Salad Dressing -- IC diet safe



Avocado Salad Dressing -- IC diet safe

There is a recipe floating around Facebook for an avocado salad dressing that looks really good.  However, most of the ingredients are on the "no" list for interstitial cystitis!  I had an avocado at home yesterday, so I decided to make my own version of it.  I think it turned out very well.  My daughter said it tastes like a cross between Ranch dressing and guacamole.

  

Non-Acidic Avocado Salad Dressing

In a blender container, place

1 egg
1 tablespoon pear juice
2 teaspoons Adobo seasoning
1/2 teaspoon dill weed

Remove the center from the cover of the blender, place it on the blender, and begin blending.  

Pour slowly, in a small stream

1/2 cup olive oil

Stop the blender and add 

1 whole avocado, peeled and cut up into chunks
3 tablespoons water.

Store with the pit in the dressing to keep it from turning dark.  Use within a week as a dressing or dip.  Add more water if a thinner dressing is desired.