Tag Archives: diet

Escape from Salad, Low FODMAP Caper Chicken!

It’s been sunny, I’m feeling a little better already which is awesome. I’m about two weeks into my journey with the FODMAP diet and learning what I can and cannot do, and of course making some good mistakes (did you know there is onion powder in seasoning salt? Yeah there is!) But in my mad dash to stop eating salad all the time I tried updating a recipe my mom used to make and it was SO GOOD my husband requested it be a regular on our rotation. SO Here you go…

Low-FODMAP FRIENDLY Caper Chicken :WP_20140709_004
1/3 C Finely chopped Pimentos
1/3 C Capers
2t Salt
1/2 tsp black pepper (or more to taste)
1/2 tsp dill
1/2 tsp tarragon
1 C olive Oil
1/3 C of garlic infused olive oil
3/4 C Red Wine Vinegar
2 large chicken breasts

Add all ingredients except chicken together and mix well, put into a plastic bag or container for marinating then add chicken. Let marinate for 24 hours in the fridge.

Next day, when you are redy for NOM NOM land
Preheat oven to 425
Remove chicken from marinade and cook for 20-30 minutes until tender and not pink.

Then enjoy. This stuff is SOOO GOOD!

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A new diet for Belly Issues

It’s been a lifetime, no literally, a lifetime of stomach pain. Starting from birth drinking soy to stop me from screaming to now where I am almost 40 (no I’m not screaming too often 😉   I go in and out of bad cycles filled with illness. BUT there is now a new hope. After trying dairy/gluten free, elimination diets, Paleo, allergy testing and all kinds of things it has been discovered I have a few things going on, one of which is SIBO and another is Epstein Barr Virus (EBV). I have been tasked to try a new diet, the Low FODMAP diet. After having my diet slapped around more than a punching bag at a boxing gym, i thought I would blog about it. So here I am, ready or not I’m going to sort out Yet another diet.  I have hope that this time it may just work! As of July 1, 2014 I’m IN!

All Scream for Ice Cream!

I can’t  even begin to imagine my life without my friends. Not only because of all the great times, laughs and support they provide, but in their endless help is invaluable. My diet still embarrasses me often, in my thinking that I am an annoying “problem” but my friends have assured me time and time again that no, it’s not a problem, it’s a delightful challenge.

Last night one even said  something to the effect of “You know it’s awesome when I find something that you haven’t heard of that you can eat it’s like  Oh Yeah” visualize this being said with a nice celebratory arm pump decorated with a huge gorgeous grin! This made me smile.

And why were we talking about this as we munched on corn chips in a tofutti sour cream/salsa mix (aka Secret Sauce), followed by an awesome chicken and rice recipe? Because there was a new discovery for dessert for me! Oh yes, Almond Milk ice cream topped with brandied peaches (home made of course). I was beside myself with joy. Only a few short months ago I was introduced (by the arm pumper) to Coconut Milk Ice cream which is a delight, but another option with different flavors. ROCK ON! Just in time for Summer!

So delicious is seriously SO DELICIOUS!

So what is my point, aside from the fact that ice cream made from Coconut or Almond milk is yummy and that good friends are awesome?  Well, it’s that maybe the only person you’re a true problem child to is yourself? And if anyone else gets annoyed, ignore them… they’re mean 😉  Seriously, who wants their friends to be sick? Those Meanie bah neenie sucka fools.  That’s who…and who needs them! 😉  So thanks ladies, last night was a much needed good reminder for me…

Chicken in the Crock!

It’s a bit chilly and gray here this fine Seattle morning. If I weren’t looking directly at a calendar for work already I would have guessed it may be March or April, but no, it’s not. It’s June… the snowing in the passes kind of June.

I sure hope the weather gets better this summer, but to lighten up my mood I thought since it’ll be a busy work afternoon I’d get something going on the Crockpot. I dug around and combined some recipes from Gina and Skinnytaste, Allrecipes and the Food Network to come up with this nice Gluten and Diary free hopefully yummy dish.  Yes yes, it is a bit risky putting this up but the recipes I combined all had good comments so I’m confident. I’ll post a picture later today… It smells wonderful!

I added some salsa and put it over chopped lettuce. SO GOOD!

Spicy Crockpot Chicken

Main Ingredients:

  • 1- 15 oz can diced tomatoes with mild green chilies
  • 1.5 C black, navy, pinto or kidney beans (drained)
  • 1 C corn (frozen or canned- drained)
  • 1 can chicken broth (Fat Free)
  • 1/2 tsp Tapateo (or hot sauce of your choice)
  • 1/2 tsp Chipolte Chili powder
  • 1 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper (to taste)
  • 1.5 LBS chicken breast
  • Seasoning salt to taste (I love Lowreys but any will do)

Optional:

  • Cheese (for the dairy eaters or dairy free cheese of your choice)
  • Green onions chopped
  • Chopped Cilantro

Serve Over:

  • Chopped Iceburg lettuce
  • Rice (brown or white)
  • Pasta (Gluteny or GF?)

Mix all the ingredients except the chicken, Tapateo and the salt in the crockpot.  Season the chicken with the Seasoning Salt and Tapateo and place it in the crockpot.  Set on low for about 8-10 hours or High for 5-6.  If you like shredded chicken, pull it out and shred it about 1/2 hour before the end of your crockpot cooking or you can serve a full chicken breast over the lettuce, rice or pasta no problem.  Then top it with your favorite or all of the Cilantro, green onions and cheese. Viola – dinner is served!

Have a great day! 🙂

Nuts for Coconut Milk

It’s a miracle. Ever since I stopped with the Lactose I have missed dessert. Yes there are things I can enjoy like meringue or fruit, but there is something about a wonderful creamy mousse that I really love. Then I learned about Coconut Milk.   Seriously this is incredible. Completely lactose free super creamy mousse that takes about 5 seconds to make.   Are you ready?

Coconut Milk Chocolate Mousse!

What you need:

  • Can of full fat coconut milk
  • 1/4 cup of chocolate cocoa (the better the quality, the better the mouse)
  • 1 tsp Vanilla
  • Sugar or Stevia to taste (if you like) (or Jam or another topping)

Yup only four things.  Now take the following steps

  1.  Put the coconut milk in the fridge overnight (about 4 hours might do it, but I usually just leave it overnight )
  2. Open the can, and scoop out the solidified creamy goodness into a bowl. You can keep the watery stuff and use it in other recipes, or mix a Tablespoon or so back into the  creamy coconut milk if you want it a little thinner
  3. add the cocoa, stevia and sugar if you want it until fully mixed in and creamy (I use a mixer but I think by hand would work too)
  4. Put it back in the fridge for an hour if you can, the flavors seem to settle better.
  5. Eat and enjoy. I love to scoop out a small amount and put fresh berries or Jam on it. I’ve heard you can also use this as frosting!

Done! It’s a great dessert. The First time I made this I had company, my guest enjoyed it too! 🙂

Attack of the MilkBread Monster…

It happened to me!  It was a major attack. An attack of the “poor me’s.”  Yep pouty lower lip and all. Lucky for me wheat and dairy only irritate my system  for about 30 minutes to about five hours with no long lasting problems… well other than an irritated boyfriend who wonders why I do this to myself and he too, that lovely man, gets over it 🙂

Beloved Bread Pudding at Mama's in New Orleans!

Beloved Bread Pudding at Mama's in New Orleans!

So what happened. I got sick of it.   I just wanted to be “normal” for a bit and not dig through menus to find what I “can” eat. I didn’t want to tell anyone “oh I can’t have that” when they offered up some cake…  So what did I do…well of course I went on a rampage that lasted about a month. Yep, a whole month!  Since I had been really good for about 6 months, I didn’t get too horribly sick the first gluteny-lactosefull meal I ate (Gnocchi followed by Bread Pudding…Yeah I got that bad!), so I kept going until it got really bad again. Nope, I’m not proud but it happens and I did it to myself.   And now it’s time to knock it off.

So here I am pulling myself up by the bootstraps and jumping back on the horse. I’m off to the store to buy some smoothie makings and some nice ingredients to make some Asian meals. Tonight, Avocado Chicken Stir fry…made with Tamari of course!

So I’m back. I’m honest and yes I’m going to start taking care of myself again. I’ll get that darned Milkbread Monster under control! 🙂

Healthy, Tasty AND Gluten-free!

This is a recent discovery that is absolutely brilliant! Pizza is one of the foods I have missed the most since the majority of pizzas have both Gluten and Lactose! I did get into ordering gluten free pizzas around Seattle and found many left A LOT to be desired… Then a friend introduced me to this… it’s brilliant and low calorie!

Cauliflower pizza crust *image thanks to paleoperiodical.com!

Cauliflower Crust Pizza

Crust
1 medium Cauliflower (Riced)
1 egg (beaten)
1 Cup of cheese (of your choice, I use soy mozzarella, but my friend loves goat cheese)
1 tsp Garlic salt
1 tsp Italian seasonings (or just use oregano and basil, fresh basil.
Olive oil

Pizza:
Pizza Sauce to taste
Cheese (your favorite)
Choice of toppings, I do mushrooms, jalapeno and tomato!

Preheat Oven to 450, prepare a cookie sheet with cooking spray, butter or olive oil. Set aside.

Rice your Cauliflower (shred in a food processor or grate it with a cheese grater) put in a microwave safe bowl and heat it for about 7-9 minutes until soft. Let it cool. It will make approximately 2 1/2 to 3 1/2 cups of riced Cauliflower.

When cauliflower is cool add 1 cup of Cauliflower, 1 beaten egg and 1C of the cheese of your choice mix together. Add spices and mix again. Take cauliflower mixture and pat out in a mass about 9 inches around. Brush with Olive oil.

Top it with pizza sauce, cheese and toppings of your choice. Bake in oven at 450 for about 15 minutes or until cheese on top is melted and edges are slightly browned.

Cut into slices and enjoy! YUM!