Coffee Brownies

Chewy brownies

Coffee Brownies are like my substitute for a chocolate bar or for regular chocolate brownies.  I use instant decaf coffee, so no caffeine.  I love the texture.  It is still sugar and butter though, so I have to eat conservatively!  It meets my craving with flavor and texture. 

Recipe:
1-1/2 cups brown sugar
1/2 cup (stick) butter, salted
2-1/2 tablespoons instant decaf coffee (optional if you want blondies)
1 teaspoon vanilla extract (optional if sensitive)
2 eggs
2 cups all-purpose flour (can substitute oat, rice, spelt or other flours)
2 teaspoons baking powder
1/2 cup white chocolate chips or pecans (can do combination or leave out)

Preheat oven to 350 degrees.  Grease pan with butter and set aside (I used a rectangular glass cooking pan about 13" x 9").  Melt the butter.  Add the brown sugar. Slowly add the eggs.  Add the vanilla and baking powder.  Slowly add the flour and chocolate chips and/or pecans.  The batter will become very thick. Just stir until all ingredients are blended.  No electric mixer needed.  Add the batter to the greased pan.  Cook for about 35 minutes.  Let cool and enjoy. 

Batter before it cooks!

When You Want a Steak!

I stopped eating beef almost 20 years ago!  I used pork as a substitute for years, but recently gave it up too since it started causing shortness of breath.  It sometimes would give me migraines, but the shortness of breath was more serious.  So meals have been really boring.  Now, I think I may have a good substitute for steak!  I truly miss the tough and chewy texture of steak, roasts, and pork chops. I found that slicing the side of a turkey leg and doing a water steam/grill in its broth works really well. 

The key on this journey is to just think WAY outside of the box!  I found that shaping ground turkey like a large piece of steak helps. The texture is still soft though, but it looks nice on the plate.

Ground turkey patty in a rectangle shape with vegetables

 

Texture success came from using a whole turkey leg and slicing it on the side!  For best results, slice the turkey leg when it is slightly frozen. The legs can also be cooked in crock pot and used like pulled pork to make sandwiches. Legs are usually easier to find, but other cuts probably work too.

Turkey leg sliced into steak with steamed Lacinato kale

Chili - Version2!

The focus of this chili version is more on the meat and the beans!  It just needs a little sauce to hold them together.  I just used the classic white sauce as the base, added some tomatoes, and so chili powder and salt.  Mission accomplished!

Tomatoes work for me with a few exceptions, but listen to your body and substitute other fruits and vegetables like pears if needed.  The tomatoes must be fresh, no canned tomatoes.  It also has to be the basic variety tomato, or the basic grape tomatoes.  I have tried some other varieties at the farmers market that did not work for me.  Also, I can't eat tomatoes when my levels are high (after an asthma attack or a strong skin reaction skip tomatoes for a few weeks).  My body will tell me if it is not ready for tomatoes.  I start coughing as soon as I take a bite.  Let's make some chili!!!!!!!!!!

INGREDIENTS:   

1 lb. cooked ground turkey (cook with chopped onions and bell peppers for extra flavor)

1 can kidney or black beans (do fresh, no can if intolerance levels high)

Basic white sauce (recipe here)

1 cup grape tomatoes (blend in food processor - substitute other veg/fruit if you like)

1 TBS chili powder (adjust lower or higher based on taste preference)

Salt

Make the Basic white sauce.  Add in the blended tomatoes, chili powder, and salt.  Combine the sauce, ground turkey, and beans.  You have chili.   

Rice Bowl

A really simple dish for me to prepare is a rice bowl.  I consider it more of an assembly then a recipe.  It is really simple and you can change it up any way you like.  (Great for FMD Phase 1 - Lunch)

Ingredients:

Chicken (I use skinless, boneless thighs from Publix)

Brown Rice (I buy the frozen kind from Trader Joe's)

Vegetable(s) - (I used Brussels sprouts from Trader Joe's, but options are endless)

Beans - (I didn't add for this combination, but my favorite is cooked black beans)
Fruit (I used frozen figs from Trader Joe's, but any safe fruit works)

Seasoning (I used chili-lime sea salt, Mrs. Dash Onion blend, and some parsley)

Step one is to season and cook the chicken.  I just steamed it.  The broth that remains can be used to steam the rice and vegetables (Brussels sprouts).  Cut the chicken into pieces and add the rice, vegetable(s), beans, fruit (figs).  

(I don't normally heat the figs because fruit has more nutrients if not cooked.  I normally just let the steam from the other items warm the figs.)  

Tomorrow you can enjoy this dish again, or change it up slightly with a different meat, different fruit, different vegetables, red beans or chickpeas - combinations are endless!

Feeling the Pain

I have not felt multiple days HORRIBLE from food intolerance in a long time.  I have had some quick reactions, but nothing too bad. This past weekend changed that wonderful streak.  I had the most painful migraine, sinus, joint pain (in hip, neck, back..), sensitivity to smells, cold feeling/chills, sensitive to almost everything I eat - even normally safe foods.  The experience quickly reminded me how bless I am to have discovered ways to feel better.  It also reminded me that I should not take that for granted.  I should look at every day as daily maintenance, because it takes days to reset my body.


I have been off track with my diet since the Christmas holiday.  I let my guard down so that I could enjoy the holiday.  I felt free. Then I went through a period where I wasn't really eating fruits and vegetables.  I actually noticed that I felt better since it is hard for my body to process fruits and vegetables.  I also started snacking more on sugar and chocolate.  I knew that I needed to get back on my diet, but I really didn't have the energy to focus on it and my budget was tight. I also have not exercised as much, so I was stressed. 


So I decided to try some of the quick fixes like apple cider vinegar, molasses, and chili powder.  My body was too weak to handle these, so in comes the mega pain.  So for the past few days, I have been taking Mucinex, Benadryl, and Claritin to reset my body. 


This experience pointed out that fruits and vegetables are hard for my body to process unless I follow the eating pattern that works for me.  Eating my oatmeal, fruits, and vegetables also keeps my body stronger.  Eating too much of anything just doesn't work for me.  I can have chocolate, but only on the weekend.  I love and miss my 2 days on eating pattern (rotation diet).  It allows me to have variety and nutrients that I need to obviously survive in this stressful world.  It also helps me to keep my weight down.  The extra weight messes with my hormones and just adds to my bucket. The other thing that I must do is, exercise.  Yes instead of eating a bunch of chili pepper to increase my body temperature or block salicylates, I should move my body!  I found chili safe when I dash a little on my food.  However when I ate a large amount, I felt a bump form in my mouth.  I love my pepper, so I don't want to become sensitive to it. 


I can do this!  Step one is to start back on my diet.  


UPDATE:  I feel better!  After waking up in pain, I found an unusual way to treat the pain. Humming!  The trigger for this sinus pain was a reaction to my dental cleaning.  Humming to vibrate the area actually triggered drainage, and helped me to breath better.  I placed my fingers on the painful area and tried to make humming sounds that really vibrated the area.  I was inspired by this article here.

Basic Diet Layout

I want to start back on my diet.  It keeps me on track in so many ways.  I am not sure why I ever stop doing it.  Most things become boring if you do them daily.  So, I guess there must be some tips for me to jazz it up every week.  It is hard but here is my basic goal.


MONDAY & TUESDAY (goal is carbs, fruit, & beans)
Breakfast:
wild blueberries & oatmeal (or make smoothie by combining with rice milk)
Snack:
mango (or papaya)
Lunch:  
figs, chicken, black beans (lentils or chickpeas), brown rice, vegetable
Snack:
golden delicious apple (or Bartlett pear)
Dinner:
chicken, pasta, vegetable (or meatloaf with oats)


WEDNESDAY & THURSDAY (goal is protein & low-glycemic vegetables - no starches) 
Breakfast:
egg whites & kale, bell pepper, onions (omelet)/turkey bacon
Snack:
chicken
Lunch:  
salad with chicken (no tomato) (iceberg, kale, cucumber - dressing rice vinegar, broth, kefir)
Snack:
turkey bacon
Dinner:
chicken (ground turkey or turkey leg) & cabbage (bok-choy or broccoli)




FRIDAY (same as Wed & Thu but adding a little oil & fats - no carb)
Breakfast:
whole egg & kale, bell pepper, onions, mushrooms (omelet)/turkey bacon
Snack:
devil eggs
Lunch:  
fried chicken livers & vegetable
Snack:
apple salad (golden delicious apples, mayo, pecans, celery)/or tuna/chicken salad on cucumber / nut butter on apple
Dinner:
fried chicken livers & vegetable (kale sautéed in onion, oil, with an egg)
 
SATURDAY & SUNDAY (healthy fats, adding a little carb)
Breakfast:
egg, turkey bacon, celery or cucumber, spelt toast or oatmeal, fruit, butter (fried salmon & rice)
Snack:
sardines on sliced beets or cucumbers
Lunch:  
grilled salmon, bok-choy, fruit (or sorbet made ahead)
Snack:
sardines on sliced beets or cucumbers
Dinner:
fried chicken, vegetable, (optional pasta, rice, or Almost corn bread)  - "potato" salad from chickpeas

Beauty Products When You are Sensitive to Everything!

Recipes for Making your Own / Great Tips

Using Ingredients that Work

for Your Intolerances

BEAUTY PRODUCT RECIPES

FACE

OIL CLEANER - TONER - POTATO TREATMENT

BODY

LOTION - SOLID LOTION - TOOTHPASTE - SOAP

HAIR

HAIR GREASE - SHAMPOO BAR - VINEGAR RINSE

FEET

FOOT TREATMENT

SKIN AND BODY TIPS

THYME FOR PMS

MY SKIN IMPROVEMENT

EXFOLIATE FOR SEASON

HYDRATE SKIN WITH WATER

PH LEVEL OF SKIN

A SIMPLE TIP FOR SKIN IRRITATIONS
SINUS PAIN IS A COMMON REACTION

Carrot "Hot Dog"

Chili Cheese Carrot Dog!

I have been craving a chili cheese dog for several days.  I bought a bag of carrots and decided that I am going to enjoy one by using a carrot for the hot dog.  I was inspired by carrot dog recipes that vegans use.  Surprisingly, carrots can be shaped to actually look like a hot dog. I have tried shaping ground turkey into a hot dog, but the texture just was not right.  Also, the flavor and appearance was horrible.  I was not thinking that carrots would work well either, but was willing to try anything when the craving went into overdrive. 

Why not eat a regular hot dog? I struggle with hot dogs because of all the spices that are added (spices are high in Salicylates).  Also, there is usually red food coloring and preservatives that irritate me too.  I eat regular hot dogs and get a pressure like feeling in my lower stomach, and risk the next day getting joint pain or other problems.  Carrots actually offered a smooth texture that reminded me more of hot dogs. (Note: Carrots are moderate in Salicylates. So limit to one!) Adding the chili sauce on top actually masked the flavor of the carrot (okay to me - someone who misses hot dogs, but my son said it taste like a carrot, lol!). 

I had been studying recipes online for days, and trying to decide how to season the hot dog so that it was safe and tasted sort of like a hot dog.  I started boiling the water to soften the carrots, and then it hit me!  The secret seasoning is SALT. Yep, I had flashbacks of my grandmother boiling hot dogs when I was a kid.  She normally would boil them twice to remove salt!  So, I add plenty of salt to the water.  I added some rice vinegar, dash of liquid smoke, garlic powder and onion powder since other recipes had mentioned them (they also had other spices I can't have).  Then I added a seasoning that doesn't normally irritate me, thyme leaves - gives a sausage flavor.  Next I added the secret ingredient that I add to most recipes to make them pop, a little onion soup mix.  I could feel my grandmother guiding me again! This hot dog was going to be great...wish I had a hot grill - next time (probably dip it in oil first if grilling)!

I did a dash of this and a dash of that, so these are my best estimates.  I didn't do a marinate and soak for hours or days like some recipes, but do what you feel.  I just boiled the ingredients in the water.

RECIPE:

2 peeled carrots (or more if you would like)

water (enough to cover the carrots in a skillet, add more as needed)

2 tsp. salt

2 TBS rice vinegar

1/2 tsp. liquid smoke

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. thyme leaves (skip if sensitive, but doesn't irritate me)

(Optional: chili recipe here)

Peel two carrots and place in boiling water.  Add all the other ingredients to the water, and continue to boil until the carrots are soft but still firm.  As the water evaporate, continue to add water until ready.  Add the carrot dog to a bun. I used potato bread buns to heighten the flavors.  Top with your favorite, safe toppings. I topped with chili! 


UPDATE:
Chili and cheese is just one version for this hot dog.  Coleslaw is another safe option.  Add sides like fries, potato chips, potato salad (chickpea version is good too)!

Carrot on bun before chili added

carrots boiling in water

Loaf Bread - No Yeast

Loaf bread made without yeast is not as light and airy as bread that rises with yeast.  Unfortunately, I am sensitive to bread that is made with yeast.  The following recipe is a fair substitute - nothing like the real thing!  It doesn't start as a dough like traditional bread.  The batter is more like making a cake.  The large amount of egg whites and baking powder help to make the bread rise.  Since there are no preservatives, it should be refrigerated. Eat the bread fast or slice it and freeze. 

Bread sliced for grilled cheese

RECIPE

1-1/4 cup spelt flour

1 cup oat flour

1 TBS sugar

2 TBS baking powder

1 TBS cornstarch

1/4 tsp. salt

1-1/2 cup egg whites (use carton version)

3/4 cup warm water

3 TBS oil
dash cream of tartar (optional)

Preheat oven 375 degrees. Cook for 30 minutes? (to update time-I forgot to write down)

Mix all the dry ingredients together in a bowl (flours, sugar, baking powder, cornstarch, and salt).  Slowly pour in the wet ingredients into the dry ingredients bowl (egg whites*, warm water, oil). (*Another option is to beat the egg whites separately with a dash of cream of tartar until they peak. Then fold them in gently into the batter so as much air remain as possible. - I plan to try this next time!) 

Pour batter into greased loaf pan. Cook until brown and the bread bounces back when touched (dry fork or toothpick test in the center works too).  

Bread loaf

 

Bread slice

 

Rhubarb Preserve

Rhubarb Preserve in canning jar

Preserves and jellies are so easy to make. I try not to do a lot of sugar, but we all have our weaknesses! It only takes a dab on my bread with some butter to satisfy the

craving. So, I rarely go overboard with them. I struggle with a lot of the common fruits used to make preserves and jellies. Also, most have things like citric acid and gelatin that I am sensitive to as well. In the past, I have made pear preserves, pomegranate jelly, and lime marmalade! Today, I finally got a chance to cook with rhubarb, which is one of my safe fruits. I was a proud mama of my results. Isn't she pretty! Fresh rhubarb is only available a limited time during the season. I found my rhubarb at Publix in the frozen fruit section though.

Recipe :
16 oz (2 cups) chopped rhubarb
2 cups sugar
1 TBS Gerber baby pear juice or just juice from fresh lime (prevents sugar from crystallization as it cools)

Place all ingredients in a heavy bottom pot.  (Don't worry, it makes its own juice!) Cover and cook on medium high for 20 minutes. Stir occasionally. Mash fruit as it soften. Remove from the heat and pour into a glass jar.  It will thicken more as it cools. It will thicken more as it cools.  Best to keep in refrigerator since no preservatives.  Enjoy!

Frozen Rhubarb from Publix grocery

Early stage of rhubarb, sugar...

Starting to bubble and thicken

After 20 minutes of cooking - ready!

Hummingbird Mug Cake

Cake with frosting and pecans!

This cake was really easy. I just used my mug cake recipe and changed the chocolate to cinnamon, pineapples and bananas. I still cooked the cake in the microwave. I just used a larger container and quadrupled the recipe!  If dieting, I recommend keeping the single serving mug cake recipe size.

Recipe:
Link to mug cake HERE (skip cocoa powder and add the items below)
1 TBS bananas
1 TBS fresh pineapples
1/4 tsp cinnamon (skip if a salicylate trigger-I tolerate if freshly baked-think it ferments with time)

Mix well and cook for 1 minute in the microwave.

Once cake cools, add frosting - recipe found HERE. Note:***Try making about a 1/4 of frosting recipe for mug recipe size. Sprinkle pecan pieces on top.

Cake after cooking in the microwave

Cake sliced

Cake Frosting

I am so excited to finally have a cake frosting recipe that I can fit into my diet (food intolerances and weight loss). I didn't think it was possible to make frosting without powdered/confectioners sugar. Getting the right texture is one of the challenges. Also, it needs to taste great. I don't use artificial sweetener. First of all, I don't think they're healthy for anybody. Secondly, they make my joints ache. I really want a recipe with no sugar, but low sugar will work for now. I will try a fruit sweeten version later.

Here are the steps for the Frosting!!!!

Step 1:
THE CUSTARD BASE
This recipe works great, but does require some extra prep time. There is science actually behind frosting! There must be a custard or pudding portion to stabilize the frosting (keep the butter from melting!). The custard part of the recipe has to cool before it's combined with the butter mixture. I cooked it the night before and let it cool in the refrigerator.
Recipe-
1 cup of rice milk (or any type of milk)
5 TBS spelt flour (or regular wheat flour)

Measure out 1 cup of milk. Put the 5 tablespoons of flour into a heavy bottom pot (that will later be used for heating it). Slowly add milk to the flour and stir until into forms a paste and later a liquid (the goal is to add it slowly to prevent lumps later).  Heat until thick like custard/pudding. Cool in refrigerator.

Step 2:
OIL BASE
We don't normally think oil when we think frosting. However, most mass produced basic frosting is just some solid oil like shortening mixed with confectioners sugar which is powdered regular sugar and cornstarch. For this recipe, we are using butter.
Recipe-
1 cup salted butter (2 sticks or 8 oz cream cheese - or 1/2 of each butter & cream cheese)
Start with room temperature butter. Whip until light and fluffy.

Step 3:

FLAVOR
If dieting for weight loss, you quickly learn that sugar is a flavor!  However, you learn to use less of it. It takes time but soon everything is too sweet. This recipe calls for 1 cup of sugar, but I only used 3 tablespoons. My taste buds wanted more sweetness. I will keep experimenting and update. I'm thinking of trying rice syrup next time.
1 cup of sugar (or less based on preference)
1 tsp of vanilla extract
Optional - Add other flavors like cocoa powder, instant coffee...
Add these ingredients to the butter. Next combine the butter mixture with the custard and blend until smooth.  Frost cake!

Rice milk in pot

Spelt flour measured

Combining the rice milk and spelt flour

Rice milk and spelt flour blended until smooth - ready to heat

Weekend - My Pitfalls

These are things that seem to cause me to stumble on the weekend:
1.  Extra time leads to more food testing and chances for food reaction. So I get inflammation weight gain.
2.  Less sleep - up late doing special projects. Sleep helps weight loss.
3.  Easy access to chocolate - relaxed and guard down! Extra calories.
4.  I am more likely to eat something with gluten - things like pasta and cake.

Forgive myself, and keep pushing!

PITFALLS!!!!!!

Thyme for PMS

Ain't nobody got "thyme" for that - PMS! 

I never really understood why I get similar symptoms from PMS as I do to a food reaction. The connection is histamine. Yes, they both fill my body with histamines. Actually, it is too many histamines. More than my body can tolerate and remove quickly. So my head hurts, eyes burn, neck hurt, vision is blurred, brain fog, shortness of breath, skin irritations, and the list goes on. I popped over the counter pills for this for decades. I finally felt better once getting the food intolerances under control, but not completely. I try not to take pain medication because it is not good for the liver. So I was super excited to find that thyme seasoning actually helps.

Just a little though and try to limit to once per day. Best to chew on it like my grandmother did her tobacco! I found making it as a tea was too powerful since it is high in salicylates, and as tea it gets in my nose and eyes and becomes overpowering.  

A Successful Friday!

I am so excited. I lost almost 2 pounds yesterday! So I thought that I better write down what I ate, and repeat it next week. I do a combination of Phase 2 and 3 for Friday. Note:  For Phase 2 days - (Wed & Thu) I mostly ate chicken and bok choy. The same breakfast as below but with egg whites, and the same snack (no liver).

Breakfast:
Whole egg in the steamer with a fresh curly kale leaf. Dash of pepper jack cheese on top.

Snack:
"Just Chicken" grilled chicken breast from Trader Joe's

Lunch:
Fried chicken livers (fried with Mazola oil blend - canola blend with soy -  high omega 3)
Bok choy

Snack:
Same as snack above with 2 chicken livers

Dinner:

Classic Chicken Cobb Salad from O'Charley - removed avocado and croutons - ate half:

• "The Classic with diced grilled and chilled chicken, tomatoes, bacon, fresh avocado, hard-boiled eggs, bleu cheese crumbles and croutons on a bed of crisp romaine, iceberg and spring mix with our Bleu Cheese Dressing"

More Ideas

Enjoy the pictures of ideas.

Salmon balls, wild rice with zucchini, eggs

Chicken and cabbage

Beet and pineapple smoothie

Chicken and broccoli

Chicken salad with golden delicious apples, celery, pomegranate

Egg whites

Turkey Meatballs

Egg white omelet and turkey bacon

Rice pasta with Basic White Sauce

Salmon, Brussels sprouts, frozen pomegranate sorbet

Salmon, tomato, asparagus with little pineapple

Gluten free spaghetti, ground turkey, fresh tomato sauce

Chicken, black eye peas, bok choy, Almost cornbread

Tuna on beet slices

Tuna with cucumber slices and celery

Tuna salad from Subway

Turkey bacon as a snack

Turkey jerky with no nitrate

Salmon and Lentils

I love the texture of lentils. I also love salmon. The lentils were purchased precooked from Trader Joe's. The salmon patty came from there too, but uncooked and frozen. I just pan seared it. This post is mainly a reminder to make your food beautiful. I find that really helps with my intolerances. I hate asparagus!  However, if I break it into pieces and make it look like green beans - it taste better! The tomatoes add bright color. Kimchi added for some probiotics that are great for keeping the gut strong. Bon-appetit!

Gluten free Pizza

Making it through Phase 2 is hard. Pizza makes everything beautiful. I have tried cauliflower pizza crust, but found later that I am sensitive to it. Also, cauliflower is only a Phase 3 vegetable.

Oh well, moving forward!  Just get some ground chicken or ground turkey. Season it with some Italian flavors (parmesan and other safe seasonings - I use just a little pesto). Shape into a crust on a greased pizza pan. Lightly cook it. Top it like pizza!