Easy Guacamole -- IC friendly!

Easy Guacamole

Easy Guacamole served with Veggie Burgers for Meat Lovers

Most guacamole recipes have ingredients in them that are decidedly NOT bladder friendly!  They'll have things like vinegar, lemon juice, lime juice, tomatoes, onions and peppers.  That just won't do for someone who has a sensitive constitution!  This recipe doesn't have any of those offenders, and it is incredibly easy and delicious.  I have a friend that always asks me to make guacamole for her when we visit.

Easy Guacamole
Makes 4 small servings

Cut one medium sized avocado in half, removing the seed.  Slice the fruit into cubes and scoop it into a bowl.


Add 1/4 to 1/2 teaspoon Adobo seasoning to the diced avocado and mash with a potato masher or a fork.

Easy Guacamole is delicious served as a sauce for burgers, fish or chicken, as well as, a dip for chips or a side dish with tacos, etc.  Enjoy!

I served it with Veggie Burgers for Meat Lovers when I took these photos.

Dilly Coleslaw -- IC friendly, dairy free

Dilly Coleslaw -- IC friendly, dairy free

Most people think that coleslaw has to have a creamy dressing, like they do at KFC.  If that's the kind of dressing desired, just use my Mayonnaise recipe.  However, I really like the "vinaigrette" on this salad.  I put vinaigrette in quotes because there's no vinegar here!



Dilly Coleslaw -- IC friendly, dairy free
Serves 6

In a bowl, combine:

4 cups chopped cabbage
1 pear, diced (I used a red one)
1 stalk celery, 1/4" dice, about 1/2 cup
1 teaspoon parsley flakes
3/4 teaspoon dill weed
3 tablespoons pear juice (found in the baby food section)
3 tablespoons grape seed oil or olive oil
1/4 teaspoon sea salt
1/2 packet Truvia-type sweetener (or ~1/2 teaspoon honey for SCD)

Stir well.  Refrigerate any leftovers.

Enjoy!

Apple Salad -- IC friendly fruit salad

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Apple Salad

This is a favorite at our house.  My mom made a version of this that she called Waldorf Salad, after the Waldorf Astoria Hotel's famous salad.  I've changed it so much, though, I don't feel right calling it a Waldorf salad.  I've done it with pears, grapes, blueberries and added chicken to make it a main dish.  Grapes aren't IC friendly, at least for me, but everything else is!

Apple Salad
Makes about 6 servings

Combine in a salad bowl:

4 cups chopped apple (be sure and use a low acid one like gala or ambrosia)
2 cups chopped celery
1/2 cup pomegranate seeds (optional -- they are not listed on the IC diet foodslist)
1/4 cup nuts (optional -- I used walnuts, but slivered almonds would be just fine, too, if walnuts are a sensitivity)
1/2 teaspoon Adobo seasoning
1/2 teaspoon celery seed
2 tablespoons pear juice (found in the baby food aisle)
3 tablespoons olive oil
(2 cups cooked, diced chicken)

Mix all of the ingredients together and enjoy!

Creamy Potato and Broccoli Soup -- dairy and gluten free!

Creamy Potato and Broccoli Soup

This is a dairy and gluten (grain) free take on basic creamed soup.  I had potatoes and broccoli, but mushrooms, asparagus, or whatever vegetable is desired could be used instead.

Creamy Potato and Broccoli Soup
Makes about 8 servings

Start with some homemade broth or organic broth from the store.  Be sure it doesn't have anything in it but broth!  The chemicals in most commercial broths are not generally safe for gluten free and interstitial cystitis diets.

Place into a soup pot:

8 cups broth
4 medium potatoes, peeled and diced
1 pound broccoli florets (fresh or frozen)

Cover the pot and bring it to a boil.  Simmer it for about 10 minutes, or until the vegetables are tender.

As the soup cooks, skim any floating bits or foam from the surface and discard.

In a blender container place:

1/4 cup slivered, blanched almonds
1 cup water
1/4 cup potato starch
1 tablespoon Adobo seasoning

Plus 2 cups of the cooked vegetables from the soup.  

Blend until the mixture is thoroughly combined, about a minute.  Add this blended mixture to the soup in the pot, stirring well to incorporate it into the broth.  Season with sea salt to taste.  Enjoy!

Enjoy!

(Printable version below)

Creamy Potato and Broccoli Soup
Makes about 8 servings

Start with some homemade broth or organic broth from the store.  Be sure it doesn't have anything in it but broth!  The chemicals in most commercial broths are not generally safe for gluten free and interstitial cystitis diets.

Place into a soup pot:

8 cups broth
4 medium potatoes, peeled and diced
1 pound broccoli florets (fresh or frozen)

Cover the pot and bring it to a boil.  Simmer it for about 10 minutes, or until the vegetables are tender.  As the soup cooks, skim any floating bits or foam from the surface and discard.

In a blender container place:

1/4 cup slivered, blanched almonds
1 cup water
1/4 cup potato starch
1 tablespoon Adobo seasoning
Plus 2 cups of the cooked vegetables from the soup.  

Blend until the mixture is thoroughly combined, about a minute.  Add this blended mixture to the soup in the pot, stirring well to incorporate it into the broth.  Season with sea salt to taste.  Enjoy!

Simple Homemade Bone Broth

Simple Homemade Bone Broth  

Simple Homemade Bone Broth  

This is a really basic recipe that every household should know how to make.  It is a very frugal and healthy staple at my home!  Bone broth is reported to help build the immune system, as well as, have the ability to deliver much needed minerals directly to our joints because of the dissolved bone contained therein.

Place some soup bones into a large pot, and cover them with water to within 2" of the top of the pot.  The bones can be from a leftover roast, as the ones pictured, or they can be purchased from the store.  Beef, chicken, turkey, pork, any meat or even fish bones can be used to make delicious broth.  Salmon broth is amazing and makes a delicious base for a cream soup, like my Creamy Potato and Broccoli Soup!  Also, vegetables can be added -- things that would normally be discarded, like carrot peelings and celery tops -- also, onions, garlic and ginger or other fresh herbs.  Additionally, if a citrus fruit like lemons or oranges, cut up, are added, then egg shells or crustacean shells may be added.  The citrus fruit enables the egg shells and bones to release additional minerals. (The lemons or oranges should not be a problem with IC.)

Cover the bones and water and bring it to a boil.  Reduce the heat to simmer and continue to cook it over a low boil for 6 up to 24 hours.  The longer the broth simmers, the better it is, both nutritionally and flavor-wise.  The broth pictured had been simmering for about 5 hours at the time of the photo.  

If any foam or floating bits of material, as can be seen in the photo, rise to the surface, use a spoon and scoop them out.  Throw this material away, as it is the contaminants and impurities coming out of the soup and will tend to make the soup bitter.

Use in any recipe calling for broth or stock.  Enjoy!

Homemade Vanilla Extract

Homemade Vanilla Extract

Homemade Vanilla Extract

This is unbelievably easy and indescribably delicious!  All it requires is some vanilla beans, which I purchased on Amazon for less than $10, a bottle of glycerin and some distilled water.  I recommend the Now brand of glycerin.  I contacted the manufacturer and no grain products are used in their glycerin, unlike many other brands which use corn or other grains.



 (If you use this link, we'll both get a referral credit :) )


Place about 5 or 6 vanilla beans, broken into 1" pieces and split open into a glass jar with a lid.  Pour in about 1/2 of the glycerin (8 ounces) and an equal amount of distilled water.  Skake the jar and put it in a cool, dark place, like a cupboard.  Shake it every day to every few days.  In about 3 months, a lovely amber colored liquid will result.  This is the vanilla extract -- no artificial colors, flavors, sweeteners or anything.  Just pure yumminess!  Use as directed in recipes calling for vanilla extract.

 

Almond Cake with Caramel Sauce -- gluten, grain and dairy free!

Almond Cake with Caramel Sauce

This cake is extremely rich and moist.  It comes out firm on the top with a caramel sauce on the bottom.  It is completely gluten and grain free, as well as, dairy free, but it feels very decadent!

Almond Cake with Caramel Sauce 
(For printable version see the bottom of the page)
Makes 9 servings

Pre-heat the oven to 325F (300F if using a dark baking pan, as I did.)  Spray an 8" square cake pan with olive oil cooking spray.  Set this aside.

Pour 2 cups water and 1/2 cup slivered, blanched almonds into a blender container.  Blend until they are completely combined, about 1 minute.

Separate 4 eggs, reserving the yolks in a small bowl.  Pour the whites into the bowl of an electric mixer and beat them until stiff peaks form, about 2 to 3 minutes.  Scoop the egg whites into another bowl, and set this aside.



Add the reserved egg yolks and 3/4 cup coconut sugar plus 2 packets of Truvia-type sweetener, and mix until they are combined.

Add 1/2 cup coconut oil and 1 teaspoon vanilla extract (I make my own, recipe here.)  Beat the mixture until it is becoming light and fluffy, about a minute.



Add 3/4 cup almond flour and mix until it is fully incorporated.





Slowly add the reserved "almond milk" (almonds and water mixture that is reserved in the blender) to the batter, taking care not to splash it about.



Add the beaten egg whites, a bit at a time, folding them into the batter.

Pour the batter into the prepared cake pan and bake approximately 40 minutes, until the top is golden brown.  The inside will remain soft and jiggly.

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Once the cake has cooled completely, sprinkle the top with 2 packets of Truvia-type sweetener.  Use a spoon to scoop some of the caramel sauce up with the cake.

Enjoy! 


Printable version:

Almond Cake with Caramel Sauce
Makes 9 servings


Pre-heat the oven to 325F (300F if using a dark baking pan, as I did.)  Spray an 8" square cake pan with olive oil cooking spray.  Set this aside.

Pour 2 cups water and 1/2 cup slivered, blanched almonds into a blender container.  Blend until they are completely combined, about 1 minute.

Separate 4 eggs, reserving the yolks in a small bowl.  Pour the whites into the bowl of an electric mixer and beat them until stiff peaks form, about 2 to 3 minutes.  Scoop the egg whites into another bowl, and set this aside.



Add the reserved egg yolks and 3/4 cup coconut sugar plus 2 packets of Truvia-type sweetener, and mix until they are combined.

Add 1/2 cup coconut oil and 1 teaspoon vanilla extract (I make my own, recipe here.)  Beat the mixture until it is becoming light and fluffy, about a minute.


Add 3/4 cup almond flour and mix until it is fully incorporated.

Slowly add the reserved "almond milk" (almonds and water mixture that is reserved in the blender) to the batter, taking care not to splash it about.



Add the beaten egg whites, a bit at a time, folding them into the batter.

Pour the batter into the prepared cake pan and bake approximately 40 minutes, until the top is golden brown.  The inside will remain soft and jiggly.

Once the cake has cooled completely, sprinkle the top with 2 packets of Truvia-type sweetener.  Use a spoon to scoop some of the caramel sauce up with the cake.

Enjoy!