Perfect Breakfast: Cream of rice with fruit

 I found a box of Cream of Rice tucked back in my closet. I had forgotten how delicious, healthy and versatile it is. I made the cereal in my microwave according to directions. Then I added strawberries, blackberries, raspberries and banana slices. Drizzled with honey and topped with almonds. Of course any fruits would be good. The added iron is a plus if you have been bleeding.

To stay in remission from Crohn's I avoid all gluten, wheat and corn was well as gluten and corn derivatives. Of course Cream of Wheat would be a big NO. I can eat any fruit and all vegetables except corn. Note: I would not recommend berries or nuts during active flare since seed can get stuck and add to the inflammation. Stick with soothing fruits such as banana.

#crohns #glutenfree #cornfree #Crohnsflare #Dietforcrohns #crohnsdiet #Foodasmedicine

#cancrohnsbecured #creamofrice 

Chic Pea bowl with Fried Tofu

 This bowl has tons of variations. I literally just use what vegetables happen to be in my fridge. I start with steamed rice as a base. Top with roasted chic peas. Then comes other veggies, cooked and raw. Top with crunchy tofu. Lastly, a drizzle of homemade sauce.

In order to keep my Crohn's in full remission, I eliminate all corn and gluten, as well as corn and gluten derivatives from my diet. What this means for this recipe:

*gluten free soy sauce or Bragg's Aminos

*rice vinegar, apple cider, wine vinegar or balsamic are acceptable. No white distilled vinegar

*Rice flour, or other gluten free flours only

*no corn. Stating the obvious

*for hot sauce I use Siete brand. Check labels though since changes do occur

There are so many variation to this recipe. You can add chicken or shrimp instead of the tofu. Other vegetables such as cauliflower, mushrooms, carrots or cabbage work well too. You can also sprinkle with sunflower or other nuts or seeds. This might also go well with kimchi. 

Ingredients:

*steamed rice

*1 can chic peas

*1/2 head broccoli, cut into bite size

*olive oil

*1/2 block extra firm tofu

*3 tablespoons rice flour

*1/2 red pepper, diced

*3 green onions, sliced

*4 tablespoons gluten free soy sauce

*1 tablespoon creamy peanut butter

*1 tablespoon margarine (No corn oil ingredients. I use Earth Balance)

*3 teaspoon brown sugar

*1/4 teaspoon powdered garlic

*1 tsp minced ginger

*1/2 teaspoon vinegar (Not distilled)

*1 teaspoon sesame seed oil

*Siete hot sauce 

*paprika to taste

Directions:

1. Steam rice

2. Rinse and pat dry chic peas

3. wrap tofu in paper towel and gently press out some moisture

4. Spread chic peas and broccoli on cookie sheet, drizzle with olive oil, salt, pepper, and paprika

5. Bake until broccoli starts to light brown

6. Meanwhile, toss tofu cubes in rice flour till all sides are coated

7. heat oil in pan, then add tofu. Cook on all sides until golden brown and crunchy

8. While tofu cooks, make sauce. Microwave peanut butter, margarine, soy sauce, vinegar, garlic, sesame seed oil, brown sugar, ginger, hot sauce about 30 seconds. Stir to incorporate peanut butter.

9. Put it all together. Steamed rice with chic peas and vegetables on top. Add crunchy tofu, then red pepper and onion. Drizzle with sauce.

#crohns #beatcrohns #crohnsdiet #foodforcrohns #crohnsflare #cureforcrohns #foodasmedicine

#glutenfree #cornfree #tofurecipe #cancrohnsbecured 

Hot and Sour Soup

 This is the first time trying this recipe and it was really easy. We're all familiar with Hot and sour soup from our local Chinese buffet. This is an easy recipe that I tweaked to be gluten and corn free.

Ingredients:

*32 oz broth or stock (Imagine Foods is gluten and corn free)

*6 oz shiitake mushrooms (or other type if unavailable) (cut into small pieces)

*1 cup water

*1 can bamboo shoots

*1 can bean sprouts (or fresh if you can find them)

*3 green onions, sliced

*1/2 package tofu (cubed)

*1 tablespoon dry Wakame seaweed (optional but I like some green)

*2 tablespoons rice vinegar (can use white wine vinegar in a pinch. But NEVER white distilled vinegar)

*2 tablespoons gluten free soy sauce (or Bragg's Aminos)

*hot pepper flakes, to taste (I used about a teaspoon)

*1 teaspoon sesame seed oil 

*3 tablespoon rice flour 

Directions:

1. Pour some oil in the bottom of soup pot

2. Sautée the mushrooms and bamboo shoots for a few minutes

3.Add everything else except the rice flour

4. Simmer at least 30 minutes

5. In small bowl, mix the rice flour with some of the broth and blend well

6. Add flour mixture to soup and stir

7. simmer another ten minutes as soup thickens

8. I served mine with wild rice by Near East 

#hotandsoursoup #crohns #glutenfree #cornfree #beatcrohns #crohnsdiet #foodforcrohns

#foodasmedicine #Crohnsflare #cancrohnsbecured #dietforcrohns