Oat Start Cookies

 Great find! Oat Start cookies. These come in three varieties; chocolate chip, cinnamon raisin and cran-blueberry. 

Right out of the box I knew they would be good. They came in a resealable plastic container where they can stay fresh for quite a while.  

These little cookies are 50 calories each with 3 grams of protein and 5 grams of fiber per serving. They hold a lot of nutrients with the oats, flaxseeds, fiber and dried fruits. 

The texture was very moist with no crumbling. Sweet but not too sweet. Nice consistency. 

These are available on their website   https://oatstart.com for 5.99 per package of one dozen   These cookies are little but nutrient dense. Very portable. They would make a good quick breakfast.

I brought these cookies with me when I went visit my brother this weekend. I had my brother and friends try them. Friends and family agreed they were really tasty even if you don’t need gluten free. 

I keep a very strict diet of no gluten or corn. I also avoid all gluten and corn derivatives, such as soy sauce and white distilled vinegar. Being on this diet, of my own making I have been in remission from Crohn's disease. This is through diet alone. These cookies fit in perfectly with my restrictive diet.

Rethinking Diet

To me diet is essential. It is THE way that I control my Crohn's disease. I do not take medicines of any kind. I have designed a diet that works for me. I discovered this diet through trial and error. By carefully journaling everything that I ate and drank I was able to figure out which foods affected my colon and sent me into a flare.

At first it seemed like the foods that upset my colon had nothing in common. Just random. Once I thought deeper about the ingredients in foods it all became crystal clear. All the foods that affected me contained either gluten or corn. Sometimes just things that were derived from gluten and corn affected me as well. These were ingredients such as soy sauce, mayo, corn syrup, ketchup, mustard, pickles and white vinegar. Eliminating these ingredients were essential.

The results were fantastic. My last colonoscopy showed NO signs of Crohn's disease. Total remission through diet. Now of course this was not a cure. If I eat any of the foods mentioned above I will start to flare again.

I have heard people say "gluten free never really worked for me". Well a lot of gluten free products use corn as a way to make them heartier and have better texture. If gluten free products make you feel even worse, then it may point to corn as the culprit.

Others have said "My Doctor said it has nothing to do with diet". I can only point to personal experience here. Keep in mind that Celiac has everything to do with diet. We now know this as a fact. I believe that Crohn's is a sister disease that is affected by gluten (like Celiac) AND corn.

This blog contains many good recipes that I am able to eat without problems. Of course everyone is different so it may not work for everyone. I also do many product reviews of gluten and corn free foods.

Xanthan substitute

Ok this is sweet! Really nice! This company, Pamela's, has come out with a substitute product for xanthan and guar gum. These are generally used in baking products and add to the texture. They make gluten free less crumbly and more chewy delicious.

Of course, I avoid all gluten and corn as well as gluten and corn derivatives in order to control my Crohn's disease. I am on no medication and I am in total remission from the disease. I discovered this diet through trial and error.

Xanthan is a derivative of corn. And it'll flare me. This is one of the ingredients I never eat.

Above are pictures of my latest bread using this product. I just added 3 teaspoons to the usual recipe. The results were good. Would recommend this product.

I bought it at Whole Foods for a little more than 5 dollars and it will last a long while.

Found this beauty at Whole Foods. Just like the Ramen noodles eaten by college students everywhere, except healthier. It did come in other varieties as well. The nice thing about these noodles, other than being gluten free and corn free, is that they only take a few minutes to cook. I added vegetables and dry sea weed to make it more of a meal. Nice texture as well.

Gluten Free Corn Free S'mores

 Who doesn't love s'mores? But impossible when you're gluten free and corn free. Not anymore. You just have to know which brands to use. Marshmallows are made with corn syrup. And graham crackers of course are made with wheat flour.

For the marshmallows I use Dandies. They taste exactly the same as regular marshmallows. Bonus, they're also vegan.

For the graham cracker I used Kinnikinnick brand. They were not exactly the same but they were good.

I used regular Hershey bars for the chocolate.

Krusteaz Gluten Free Brownies

 This brand is both gluten free and corn free. I got it at Walmart in the gluten free section. When we made it, we substituted milk for the water, and melted butter for the oil.  Milk substitute can also be used. We also used 2 eggs instead of 1. This made it even better. But I think it would still be good when original recipe is used.

Dr Praeger's Spinach Littles

These are just yummy! I don't have small children in the house, but I buy these all the time for myself. They taste like tater tots, but with the added benefit of spinach. Gluten and corn free, of course. They also make ones that are made with kale instead of spinach.

What I Eat; Thai Green Curry Sauce

I have been using this sauce for quite a while now and absolutely love it! It's sweet, tangy and spicy all rolled into one. Great for leftovers, especially if they are a bit dry. Today I used it on my leftover tofu. Please note, it is not vegetarian. It does contain fish.

I got this at Whole Foods. While it was pretty expensive, around 8 dollars for a jar, you only use a little bit. A small amount goes a long way, so it contains several servings per jar.

Eating Out Safely

There is nothing more annoying than trying to have a nice dinner out and being interrupted by bathroom issues. It can also cause a lot of anxiety, worrying if tonight's dinner will ruin tomorrow morning. Unless you cook something yourself, it's hard to know every ingredient that goes into food cooked at a restaurant. For this reason, I don't go out often. But when I do, this is the strategy I use to eat out, safely.

Vegetables, Fruits, and Meats

The safest foods on any menu are the single ingredient ones. This means vegetables, fruits and meat with nothing added, such as seasonings or sauces.

As long as there is no sauce, a side of fresh cooked vegetables like broccoli or green beans is great! Except, of course, corn. I avoid corn in all forms. Even a bit of butter is good on the side vegetables if you can tolerate dairy. Just avoid margarine since it can contain corn oil. Whipped butter is a good alternative.

All fruits are great choices as long as they are fresh. Canned fruits can contain high fructose corn syrup which is a big no-no. This is more of a problem during the winter since fruits are seasonal.

Meat is almost always a good choice as long as there is no breading and no sauce. Steak, grilled chicken and baked fish are just a few examples and are all fairly safe. Burgers are usually fine and a lot of places are now offering them on a lettuce bun. Just no ketchup, mustard, pickles, bbq sauce, mayonnaise or relish. These contain distilled white vinegar and/or corn syrup. Distilled white vinegar is a derivative of corn.

Potatoes

Nothing goes better with meat than potatoes! Fries sound good. However, there are two issues here. First, french fries are cooked in oil. Sometimes this same oil is used and reused to fry other foods that are full of gluten. The oil may also be corn oil. Secondly, to make french fries taste better, they are sometimes soaked in corn syrup. This is especially true of the frozen fries. Luckily, I've found a few restaurants where I can eat the fries, including Five Guys Burgers that uses peanut oil.

If I'm not sure about the fries, I will usually stick to a baked potato with butter. Also, avoid the sour cream as it usually contains distilled white vinegar. However, Daisy brand sour cream does not contain vinegar and agrees with me. Mashed potatoes are also not a good choice because they can contain so many ingredients that may flare me.

Appetizers and Salads

Appetizers are not usually a safe choice because most are breaded and fried. I can get humus if it's on the menu, but pass on the pita bread. Shrimp cocktail is good too, but without the sauce. Some restaurants will also offer raw cut vegetables.

Salads are a good choice but must be ordered without dressing. You can ask for a side of olive oil, but make sure it is pure and doesn't contain added corn oil. You can also add fresh lemon. No croutons, of course. Also be sure to leave off anything that might contain vinegar, such as hot peppers or capers.

Gluten Free Pasta (but be careful!)

If gluten free noodles are available, be sure to question whether or not they contain corn. A lot of gluten free pastas tend to contain corn. Corn adds a nice flavor and texture, but is deadly to my colon.

Drinks

As far as drinks are concerned, the safest bet is plain water, maybe with some lemon. Anything sweet can potentially contain corn syrup and the diet drinks contain sugar substitutes which are also derived from corn. I might also order hot tea, but have to check the creamer for corn syrup. Bring your glasses or a younger member of your family; they're impossible to read!

Desserts

Desserts are hard. I only feel safe getting plain jello. Some restaurants offer gluten free options of cakes and cookies. But I never order these because I can't be sure of all the ingredients.

Talking To Your Waiter

The most important thing to do is to talk to the wait staff. Let them know that you have a food allergy. Although I have a gluten and corn intolerance which causes me to flare, I don't want them to think that I'm just being trendy or trying to lose weight. But restaurants are always accommodating for people with dietary restrictions so don't be afraid to talk to them. Also, I always leave a very nice tip for all their trouble and bombarding them with food questions!

It is sometimes a gamble and you might not know until the next day or later that night whether or not you made good choices. If you frequent a certain restaurant it is important to write down exactly what you ate and the results. In this way, you can put together a list of safe restaurants and safe foods.

It is also difficult to watch friends and family eating anything they want to without repercussions, while you sit there dutifully munching your vegetables like a rabbit.  Just keep in mind that it is the company you keep that is really important!

Corn and Corn Derivatives

In order to keep my Crohn's from flaring, I eat a corn free and gluten free diet. By following this diet, I keep myself from flaring and stay healthy.

It's really important that I avoid all sources of corn, but corn can be found everywhere! Foods like corn itself, corn flakes, corn meal, corn starch... basically anything with the word 'corn' in it. But corn comes in many different forms as derivatives, and most can be difficult to recognize.

Below are some of the most common foods containing corn that most people would not consider:

• Baking powder (mixed with corn starch)
• Distilled white vinegar
• Grits
• Hominy
• Ketchup (vinegar and corn syrup)
• Maize
• Marshmallows (corn syrup)
• Mayonnaise (vinegar and corn syrup)
• Mustard (vinegar)
• Pickles (vinegar)
• Powdered sugar (mixed with corn starch)
• Relish (vinegar)
• Pepsi (corn syrup)
• Zein

Below are some of the most common corn derivatives I avoid in order to stay in remission:

• Corn meal
• Corn starch
• Corn syrup
• Maltodextrin (can be a derivative of corn and/or gluten)
• Modified food starch (often modified with corn starch)
• MSG
• Sorbitol
• Splenda
• Xanthan gum

For some of these, substitutions can be found. Sometimes I can find condiments that use real sugar and apple cider vinegar instead of corn syrup and white distilled vinegar. I have had to become a label reader.

Sometimes, I can find substitutions for some of the foods I love that contain corn. Some condiments are made with real sugar instead of corn syrup. Other vinegars, such as apple cider vinegar are safe for me to eat and sometimes products will use this instead of distilled white vinegar. At this point in time, I have become an expert at label reading.

I use powdered sugar in some of my baking, but I buy Wholesome Sweeteners Organic Powdered Sugar. This brand  is great because it is mixed with tapioca starch instead of corn starch and taste just as good.

For baking powder I use Featherweight brand where they use potato starch.

I like to drink Pepsi Cola Throwback, made with real sugar instead of high fructose corn syrup. I also drink seltzer water with a little lemon or lime in it.

For pancakes and french toast, I use %100 real maple syrup. It's important for me to avoid commercial brands which usually add corn syrup.

I also like to use Dandies Original Vanilla Marshmallows - Vegan. These use real sugar instead of corn syrup.

Sugar substitutes, such as aspartame, are also derived from corn. Personally, I prefer to eat real sugar in moderation instead of taking a chance with artificial sweeteners. Please note: diabetics still need to watch their sugar intake and I am not advocating eating sugar for them. These decisions should be made with a doctor.

I have to be very careful in the gluten free section of my grocery store. Gluten free does not mean corn free and I have to avoid both gluten and corn. Unfortunately, a lot of gluten free products will contain corn to make them more tasty. Always read the labels!!! There are still plenty of gluten free products available that are also corn free.

Probiotics

I just started using this probiotic a few weeks ago, and I've already started to see an amazing improvement! It's called Fortify Optima Max Potency 100 Billion Probiotic by Nature's Way. I got this at my local Whole Foods market at about $40 for a 30 day supply. Not a bad price for a really good probiotic.

Probiotics are made up of good bacteria that have huge benefits for the digestive syste
m. We usually think of bacteria as being what makes us sick, but this isn't always true. The human body has tons of bacteria that the body needs to stay healthy, and probiotics help to make sure there's plenty of good bacteria in the gut.

It's especially good to take a probiotic after you've been on any antibiotics. Antibiotics are made to kill the bad bacteria in the body that is making you sick, but it also tends to kill the good bacteria as well. This can cause your digestive system to get all out of wack and cause problems like diarrhea, constipation, gas, bloating, or inflammation.

Because probiotics help to calm inflammation and help to balance your gut health, they are a MUST for anyone with digestive diseases like IBS, Colitis, and Crohn's.

These are also enteric-coated. That means that they dissolve in your intestines instead of your stomach. This allows for the full dosage to be delivered without being broken down by stomach acid.

They can be taken with or without food, but I like to take them in the morning with my breakfast.

Please note that I do unbiased product reviews. I was not paid by this company for advertisement.

What I Eat: Barramundi Fish and Roasted Potatoes

Barramundi Fish, Veggies, and Roasted Potatoes with a Side Salad

This beautiful selection of food came from HelloFresh (a healthy and inexpensive meal kit that I get delivered weekly).

I just recently discovered this fish and I love it! It is a wonderfully light and flaky white fish that seems to go well with just about anything.

For this dish, I seasoned the barramundi with a mix of salt, pepper, garlic, onion, and paprika powder. Then I just seared it in a pan for around 10 minutes.

I took some green beans and broccoli and sautéed them in some similar spices.

I roasted some potatoes in the oven. Just add a drizzle of olive oil, and salt and pepper.

As a healthy side salad, I had mixed greens with apple slices. Drizzled olive oil and lemon juice made a simple and tasty dressing.

My diet is restrictive but it doesn't have to be boring. These flavors comes from spices instead of pre-made sauces that may have questionable ingredients. There are no starches or breading on the fish.

This complete meal is free of wheat, gluten, corn and all wheat and corn derivatives.

What I Eat: Veggie Quinoa Bowl and Peach Cobbler

I went totally vegetarian tonight and it was absolutely delicious. It was a bowl of quinoa topped with roasted zucchini, roasted chic peas, and tomatoes. I seasoned the zucchini and chic peas with some paprika, salt and pepper. Then I topped the whole thing with some green onions, fresh thyme, and lemon juice. Originally, the recipe called for couscous, but that's full of gluten so that was a big no for be. Luckily, quinoa is my go-to substitute for couscous.

I also had a simple salad I made from some of the veggies I had lying around the house. I put in brussel sprouts, cubed turnip, and cubed apple. Then I topped it with some salt, pepper, lemon juice, and olive oil.

I made an absolutely delicious peach cobbler tonight as well. I started with two bags of frozen peaches which I mixed with 1/4 cup sugar. Then I just added them to a buttered casserole dish. I used a gluten free Bisquick Gluten Free Pancake and Baking Mix* for the crust on top. Simply make the crust according to the package directions and then pour the batter over the peaches. Bake until golden brown and serve warm. I love serving it with vanilla ice cream!

*The Bisquick mix that I use is not completely corn free. It does contain xanthan gum which I do try to avoid most of the time. However, I do have a slight tolerance for it in very small quantities.

What I Eat: Salmon, Green Beans, and Za'atar Spiced Quinoa

This dinner was really similar to what I ate the other day at the fish fry. I had salmon again, but you can never eat too much salmon! I seasoned it with just some salt and pepper.

I also made some quinoa to go with it. Once the quinoa was done cooking, I mixed in some za'atar spice. Za'atar is a delicious Middle Eastern spice blend usually made of thyme, oregano, marjoram, toasted sesame seeds, and salt. I love to use za'atar in my cooking! It's pretty much delicious on anything. Try seasoning fish or chicken with it. Or, mix it into some hummus for some extra flavor.

I made some green beans as well. I just steamed them in the microwave for 2-3 minutes. After that, I mixed in some butter.

I topped my fish with a yummy sauce made of sour cream, a sprinkle of fresh dill, salt, pepper, and a squeeze of lemon juice.

Then I topped the whole thing off with some dill and lemon juice.

What I Eat: Fish Fry Friday

What can be more delicious than Fish Fry Friday? Not having to cook is another big bonus! Although I'm gluten and corn free, there are usually still options for me when I eat out. I just have to be a little more careful.

Unfortunately, I can't enjoy deliciously crunchy "fried" fish when I go out with my family to Fish Fries. Fried fish is always a huge "no" for me since it's full of gluten. Luckily, the Fish Fry I went to offered some simple baked salmon. I got it with green beans and some rice.

Even when eating out, something simple like baked salmon comes with risks for me. There have been times that I've ordered similar foods in restaurants, only to flare the next day because I find out they've dusted the whole thing in cornstarch before baking. So always ask before you order. You can never be too sure and waiters are always willing to go double check with the chef.

What I Eat: Oatmeal Breakfast Bars

I literally eat this all the time for breakfast! This is similar to my usual oatmeal bar recipe. But instead of using just regular oats, I like to use Bob's Red Mill Gluten Free Muesli*. In addition to oats, it contains lots of good stuff like dried fruit, seeds and nuts.

Ingredients:

     -  1 ripe banana (mashed)
     -  1/2 cup apple sauce
     -  1 egg
     -  1 1/4 cup milk (or milk substitute)
     -  2 1/2 cup Muesli
     -  1/3 cup brown sugar
     -  cinnamon (to taste)
     -  1/2 tsp salt
     -  butter (or margarine) (to coat baking dish)
     -  chocolate chips (to taste)

Directions:

     1.  Preheat oven to 350 F.
     2.  Mix all ingredients together in a large bowl.
     3.  Add the mix to a greased baking dish and bake until golden brown (30-40 minutes).

*If you are gluten free, always make sure to get gluten free oats and gluten free oat products. Normal oats contain trace amounts of gluten left over from the manufacturing process and are no good for people with a gluten intolerance.

What I Eat: Tortillas with Chicken Stir-Fry

I had some leftovers from a chicken stir-fry I made last night, so I had the rest for lunch today with tortillas.

Ingredients:

     -  1 bunch of asparagus (cut into bite sized pieces)
     -  1 broccoli head (cut into bite sized pieces)
     -  3 chicken breasts (sliced or cut into chunks)
     -  3 garlic cloves (minced)
     -  1 tbs fresh ginger (minced)
     -  2 tbsp gluten free soy sauce
     -  2 tbsp olive oil
     -  hot pepper flakes (to taste)
     -  gluten free tortillas (Siete Grain Free Tortillas*)


Directions:

     1.  Pat chicken dry and season with salt and pepper.
     2.  Heat olive oil in a pan over medium-high heat; add the garlic and ginger; cook for about
          1 minute.
     3.  Add the chicken and soy sauce. Cook until browned.
     4.  Add the vegetables and cook until tender and the chicken is cooked thoroughly.
     5.  Add hot pepper flakes to taste.
     6.  Wrap it all up in a gluten and corn free tortilla and enjoy.

* I found these tortillas at my local Whole Foods and they are also available through Walmart. They hold together pretty well and have a very nice flavor. They are gluten and corn free and come in a variety of different flours. There's variations using cashew, garbanzo, almond flour and more.

Diet Alone Helps Children with Crohn's

Below is a link to an article from a Crohn's study done at the Seattle Children's Hospital. Treating children with Crohn's through diet only. In this case they used the Specific Carbohydrate Diet. This diet is similar to mine but more restrictive. They had remarkable results! Hopefully there will be more studies in the future.


https://pulse.seattlechildrens.org/novel-diet-therapy-helps-children-with-crohns-disease-and-ulcerative-colitis-reach-remission/

What I Eat: Tofu and Chex Cereal

I just had a delicious breakfast yesterday. I took some sliced extra firm tofu and wrapped it up in paper towels to get rid of as much moistures as I could. Then, I fried them in olive oil, gluten free soy sauce, and powdered turmeric.

With the tofu, I also had a bowl of Cinnamon Chex Gluten Free Cereal. 

This was a good meal since I got my protein as well as a gluten free carb.

I also had a grapefruit, which is not shown.

What I Eat: Spicy Shrimp with Veggies and Rice

For dinner tonight, I had pan seared shrimp with lemon butter and some hot pepper flakes. I also made some sautéed broccoli, zucchini, and kale. Then, I just made some rice mixed with green onions and butter. It was a really simple meal to make, but it was delicious!

Please note: The only flavorings in this dinner came from butter, lemon, hot pepper flakes, salt, and pepper. The best way to avoiding any allergens is to use simple ingredients. Just because a meal uses simple foods, it doesn't make it boring!