I'm still on the TED...and just have to continue experimenting with food. It's been an adventure, to say the least! It has really been extraordinarily difficult, and very much so has taken a toll on my body/health as I know I'm not really getting all the nutrients I should be from my food. I'm heading forward though, as my little guy seems to be tolerating the new foods I've added in. Praise God! Truly! I didn't know what I was going to do, and I'm just so thankful/grateful/relieved/excited to be eating rice, which is my latest addition. It opens up a whole new world to eat rice! Pasta, bread, asian noodles, spring roll wraps, tortillas, cereals, you name it.
Here is my latest creation, and it's delicious! I will definitely be making for the family to enjoy. I don't feel as left out on this crazy diet when we can eat together!
16 oz. package of rice pasta - cooked 1-2 minutes LESS than recommended on package. Makes for a firmer, al-dente bite (plus, continues to slightly cook in recipe)
4 cups stir-fried vegetables of your choice. (onion, mushroom, broccoli, carrot, peas)
1 cup pasta cooking liquid (or vegetable broth, dairy-free milk or water)
5 Tbsp creamy sunbutter
5 Tbsp ketchup
3/4 - 1 tsp. garlic powder
3/4 - 1 tsp onion powder
1/2 tsp salt
1 tsp sugar or honey
1-2 Tbsp lemon juice - bottled works fine. Or add in sweet chili sauce from the asian market. Hmmm, I just can't have that yet.
2 Tbsp olive oil + oil to stir-fry with
2 Tbsp Smart Balance Lite margarine
dash or two of hot sauce, if desired
roasted sunflower seeds to garnish, if desired
Prepare a 16 oz package or rice pasta. I used fussili? Long, skinny corkscrew pastas. Be sure to reserve 1+ cup of pasta cooking water. Meanwhile, saute vegetables until crisp tender. Add pasta to dish, radding 1 cup of cooking liquid. Add in remaining ingredients and combine well over low heat. Adjust seasonings as needed. Mixture should be evenly coated with the sauce, and have a very mild, gentle seasoned taste. If desired, garnish with toasted sunflower seeds. Can also add in cooked, cubed meat or vegemeat of your choice.
Enjoy!
Wednesday, December 10, 2008
Saturday, November 15, 2008
Gluten-Free Onion Rings
This was a suggestion of my sister who has been helping me think up new foods to eat while on the total elimination diet. Having variety has helped me make it on this limited diet.
1/4 cup gluten free flours (I used equal parts millet, quinoa, potato and tapioca)
1/8 tsp baking powder
1/8 - 1/4 tsp salt
1/2 cup potato or rice milk (or any milk of your choice)
Enough oil to cover skillet by 1/2 an inch
Slice onion into 1/4 inch rounds, separate into rings and allow to soak briefly in milk. Combine flours, baking powder and salt in another bowl. Dredge onion rings in the flour mixture, and then drop into the hot oil. Allow to fry until golden brown, then drain on paper towels. I even doubled dipped a few towards the end and they were even thicker and puffier. Yum!
My rings turned out beautifully; crispy and nicely coated in the flours. They were delicious! I gobbled up 3/4 of the onion without even thinking twice. Next time I might slow down enough to dip in ketchup :-)
1/4 cup gluten free flours (I used equal parts millet, quinoa, potato and tapioca)
1/8 tsp baking powder
1/8 - 1/4 tsp salt
1/2 cup potato or rice milk (or any milk of your choice)
Enough oil to cover skillet by 1/2 an inch
Slice onion into 1/4 inch rounds, separate into rings and allow to soak briefly in milk. Combine flours, baking powder and salt in another bowl. Dredge onion rings in the flour mixture, and then drop into the hot oil. Allow to fry until golden brown, then drain on paper towels. I even doubled dipped a few towards the end and they were even thicker and puffier. Yum!
My rings turned out beautifully; crispy and nicely coated in the flours. They were delicious! I gobbled up 3/4 of the onion without even thinking twice. Next time I might slow down enough to dip in ketchup :-)
Nut-Free Hummus
So...I'm now almost 6 weeks into a Total Elimination Diet (TED) for my 11 week old infant son, Noah. I'm so desperate for foods to eat! I am currently eating:
pears
peaches
banana
blueberries
potatoes
carrots
celery
onion
lentils
quinoa
sunflower seeds
And tonight I added in cannolini bean, so hopefully he'll tolerate those! I have really been craving hummus...and have been puzzling through how to create something I could eat. I did it!!! Below is my recipe for sunflower seed & cannolini bean hummus.
1 can cannolini beans, drained
3 Tbsp olive oil (depends on how much liquid was drained off of beans. For lighter fat, reserve some bean liquid and reduce olive oil)
1/2 Tbsp garlic powder
1/4 - 1/2 tsp salt
2 Tbsp vinegar (or lemon juice, I can't have citrus yet)
1/8 cup roasted and salted sunflower seeds
1 small handful parsley
In a food processor, combine all but the parsley. Process until creamy and smooth, which might take a few minutes. I just turned it on and let it rip while I cleaned up my mess. Once smooth, add the parsley and pulse just to cut into small pieces. Otherwise it will turn the hummus green (like it did to mine!) Although someone was telling me sunflower seeds can turn your baked or cooked dish kelly green.
This was a smooth and creamy dip/spread with a good tang from the vinegar and a bite from the garlic. I am pretty thrilled with my creation!
pears
peaches
banana
blueberries
potatoes
carrots
celery
onion
lentils
quinoa
sunflower seeds
And tonight I added in cannolini bean, so hopefully he'll tolerate those! I have really been craving hummus...and have been puzzling through how to create something I could eat. I did it!!! Below is my recipe for sunflower seed & cannolini bean hummus.
1 can cannolini beans, drained
3 Tbsp olive oil (depends on how much liquid was drained off of beans. For lighter fat, reserve some bean liquid and reduce olive oil)
1/2 Tbsp garlic powder
1/4 - 1/2 tsp salt
2 Tbsp vinegar (or lemon juice, I can't have citrus yet)
1/8 cup roasted and salted sunflower seeds
1 small handful parsley
In a food processor, combine all but the parsley. Process until creamy and smooth, which might take a few minutes. I just turned it on and let it rip while I cleaned up my mess. Once smooth, add the parsley and pulse just to cut into small pieces. Otherwise it will turn the hummus green (like it did to mine!) Although someone was telling me sunflower seeds can turn your baked or cooked dish kelly green.
This was a smooth and creamy dip/spread with a good tang from the vinegar and a bite from the garlic. I am pretty thrilled with my creation!
Thursday, October 9, 2008
Millet Waffles
Well, Noah is 6 weeks old today and appears to have some pretty significant intolerances. I have been avoiding all milk and soy proteins since 4 weeks prior to his birth and after. At about 4 1/2 weeks he changed from a sweet, happy baby that did a fairly good job sleeping at night to one that was quite fussy and only slept in our arms. In order to continue breastfeeding, I was advised to begin the Total Elimination Diet to determine what foods bother him. I started the diet on Tuesday morning, 10/7/08.
I am allowed to eat:
zucchini
yellow squash
white and sweet potatoes
rice
millet
rice milk
pears
pear juice
I added in quinoa for some protein, as the other two items for protein were lamb and turkey, neither of which I eat as a vegetarian.
Noah did have a really fussy/gassy time yesterday for an hour...screaming and tons of toots. Poor guy! Not sure if I still had something in my system that was working it's way through him, but I'm going to stick to the above a bit longer and see how he handles it.
Today is day three, and I felt the need for something further. I adapted the below recipe from a rice waffle recipe found online.
In a blender, combine the following:
1/2 cup potato flour
1/2 cup tapioca flour
3/4 cup millet flour
1 1/2 tsp xanthan gum
2 T sugar (more if you want a sweeter waffle)
2 tsp. baking soda
3/4 tsp. salt
1 egg, or egg substitute
2 cups rice milk
1 T. olive oil
(if you want a savory waffle, add a bit of onion and garlic powder. If you want a sweeter waffle, add the aforementioned sugar and some vanilla.)
Blend in the blender as well as possible, and finish mixing by hand if needed. Let sit 5 minutes. Meanwhile, grease and preheat waffle iron. Cook by 1/3 portions until waffle is done.
I was fairly satisfied with the waffle, it was great to eat something other than what I had been for the last 2 1/2 days!
I am allowed to eat:
zucchini
yellow squash
white and sweet potatoes
rice
millet
rice milk
pears
pear juice
I added in quinoa for some protein, as the other two items for protein were lamb and turkey, neither of which I eat as a vegetarian.
Noah did have a really fussy/gassy time yesterday for an hour...screaming and tons of toots. Poor guy! Not sure if I still had something in my system that was working it's way through him, but I'm going to stick to the above a bit longer and see how he handles it.
Today is day three, and I felt the need for something further. I adapted the below recipe from a rice waffle recipe found online.
In a blender, combine the following:
1/2 cup potato flour
1/2 cup tapioca flour
3/4 cup millet flour
1 1/2 tsp xanthan gum
2 T sugar (more if you want a sweeter waffle)
2 tsp. baking soda
3/4 tsp. salt
1 egg, or egg substitute
2 cups rice milk
1 T. olive oil
(if you want a savory waffle, add a bit of onion and garlic powder. If you want a sweeter waffle, add the aforementioned sugar and some vanilla.)
Blend in the blender as well as possible, and finish mixing by hand if needed. Let sit 5 minutes. Meanwhile, grease and preheat waffle iron. Cook by 1/3 portions until waffle is done.
I was fairly satisfied with the waffle, it was great to eat something other than what I had been for the last 2 1/2 days!
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