Showing posts with label crohn's book. Show all posts
Showing posts with label crohn's book. Show all posts

Thursday, January 28, 2021

What I Eat: Tuna Salad on rice cake

 Had a real hankering for tuna this morning. These are the vegetables I happened to have on hand today. Any vegetable will do, including carrot, radish, onion, parsley, sweet or hot pepper, snap peas...   I used:

1 small pouch tuna

1 small baby cucumber (peeled and sliced)

1/3 cup broccoli (chopped small)

1 tablespoon Vegenaise 

2 rice cakes

Why this fits with my diet: I make sure to get the tuna that is packed in water. The oil are questionable and could contain corn oil. The Vegenaise is a substitute for mayonnaise. Commercial mayonnaise contains white distilled vinegar which is a big no no. White vinegar is derived from corn. All forms of corn must be avoided to keep my Crohn's in remission. Vegenaise uses Apple Cider vinegar instead.



Sunday, January 12, 2020

Siete taco shells

Another wonderful find at Whole Foods. Siete taco sells. They taste very good, slightly sweet. Lots of crunch though they fall apart quite easily. They come 12 in a pack for $5.49. I would definitely buy them again. Almost like a corn taco shell but not quite. Not too bad though.

In order to keep myself in remission from Crohn's I avoid all gluten and corn as well as gluten and corn derivatives. Corn tacos of course would be a big no no.




Friday, November 1, 2019

How I survive when traveling

It's hard enough to travel, let alone when you have a special diet. I am corn and gluten free. I do this to control my Crohn's disease. I also avoid all derivatives of corn and gluten. Such things as soy sauce, salad dressing, mustard, ketchup, relish, white vinegar, corn syrup...I take no medicine and I am in complete remission, my last colonoscopy was normal and showed no signs of Crohn's. However if I eat the wrong foods, that could change.

This is how I dealt with my recent trip to Charleston S.C. for a wedding. It took some planning and some luck.

First off, what I brought with me: I made a big dish of Oatmeal -to -Go. I figured if nothing else, I could have these for breakfast or a snack. I also packed lentil chips, Nu Go protein bars, and dried fruit packages. I did not bring fruits or veggies figuring I could find those anywhere.





All of these came in handy during my five day stay.

The Hotel that we stayed at offered a free breakfast. No carbs of any kind that I could eat. Now the oatmeal bars came to the rescue. They had Nutella there! This was so nice spread on the bars. They also offered hard boiled eggs, Chiobani yogurt, bananas, oranges, apples and orange juice. Plenty now for breakfast. Note: Hard boiled eggs are usually safe. I do not trust scrambled eggs that are already made. Too many things that could have been added.






The next challenge was eating out at restaurants. The safest for me is to get baked fish with a salad or vegetables. No sauce. No dressing. The steamed mussels were a bit if a gamble but the chef said there was no soy sauce in them. Just lemon garlic and butter.

Some of the best places in Charleston were Toasts, The crab Shack, Hank's and Fleets Landing.







Another small challenge was lunch. We found a few smoothie and juice bars so that settled that issue. One sold lovely salads as well. Juice bars also came in handy when we were going through the airports.



And finally, the wedding. It was gorgeous ceremony right on the beach. The food however...nothing that I could eat. It's ok. The night was beautiful and it was a wonderful time with family and friends. I ate a protein bar.

My daughter's dinner and my dinner:


And finally airport food. This was not the best. I felt safe ordering a plain hamburger without the bun and a side of veggies. Everything was over cooked. They still put it on a bun. Really the only bad meal I had the whole trip.





Traveling is a wonderful thing, but not when you feel sick or need to use the bathroom constantly. A little planning can go a long way. And btw Charleston is a beautiful city and we will go back.











Wednesday, October 23, 2019

What I Eat: Soup

Now that it is getting back to Fall weather, I am starting back on my soup making. Nothing is more satisfying and nutritious. Yesterday I made this lovely soup with the vegetables that I had on hand plus a potato to give it bulk. Any vegetables would do. I start my broth with a large tablespoon of miso paste, whole onion and garlic in the water. Then I just add add add vegetables. I let it simmer most of the day. I did not need salt because of the miso. I also added about a teaspoon of turmeric. That was it. This soup contains onion, garlic, bok chow, celery, poblano pepper (yes the soup was a little spicy), yellow squash, zucchini, cherry tomatoes, potatoes, miso paste, turmeric, and a can of green beans. This is so healing and easy on the digestive tract.

Note: I use miso paste because it is hard to find ready made broth that is corn and gluten free. This diet (corn and gluten free) has kept me in remission for years.

Sunday, October 6, 2019

Lentil Chips by Enjoy Life

Sometimes you just need to crunch something. These chips are just the thing to satisfy cravings. I just eat them plain though they have a nice shape for dipping. 3 grams of protein per serving. 140 calories for a generous portion.


Wednesday, October 2, 2019

Gluten and Corn Free Bread

I am reposting this recipe after a little tweaking. It is very easy to make and no bread machine is required. Bread is a staple. There is no reason to go without bread when avoiding gluten and corn. This recipe was delicious. I also use Earth Balance buttery spread since it is free of corn oils.

*3 whole eggs
*1 tbs apple cider vinegar (white vinegar is a corn derivative)
*3/4 cup milk or milk substitute
*2 tbs oil (olive)
*1 tsp honey
*1/4 tsp salt
*1/2 tsp baking powder (featherweight; other baking powders contain cornstarch)
*1 tbs ground flax
*1 and 1/2 cup rice flour
*1/2 cup gluten free oats
*1 and 1/2 tbs baker yeast
*2 tbs gluten free oats to sprinkle on top prior to baking

     DIRECTIONS:

      *in large bowl mix wet ingredients
      *in separate bowl mix dry ingredients and yeast
      *slowly incorporate the dry into the wet ingredients
      *grease 1 bread pan with canola oil
      *pour batter into pan (Note: it will not be doughy)
      *sprinkle top with gluten free oats

This makes one loaf.

Bake at 350 degree for 50 minutes




Monday, September 16, 2019

Teen dies due to severe allergic reaction

Below is a link to a story of a teen who recently died due to a severe reaction to dairy. He talked to the wait staff but was not full informed of all the ingredients. This tragedy should never have to happen. His family is now pushing to require all restaurants to list all ingredients in their foods.

https://www.foxnews.com/health/teen-dairy-allergy-byron-buttermilk-chicken

Sunday, September 15, 2019

Treating Crohn's with worms

Ok this is totally new to me. Apparently there is a new treatment for Crohn's that introduces microscopic worms into the intestines. This is done through a doctor's office and can be taken as a liquid that contains worm eggs. Ummmmm yuck. But apparently it has had worked on some patients. When the worms attach to the lining of the intestines it produces an anti-inflammatory effect. Not currently available in the United States.
  This is NOT something you can do yourself and there are side effects. Click on the link below to read the article.

https://www.healthline.com/health/crohns-disease/hook-worms

Tuesday, July 30, 2019

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.



Wednesday, July 24, 2019

Butternut Squash with poached eggs


 New discovery. The little well that forms inside these butternut squash are the perfect size for an egg. This made it a meal. And the combination of salty and sweet was delicious.

*Cut squash in half, lengthwise
*Remove seeds
*Bake face down in1/2 inch of water for 20 minutes
*Take out of oven and carefully flip over. Will be very hot at this point
*Crack fresh egg in each well
*Salt and pepper to taste
*Bake an additional 20 to 25 minutes util egg is firm
*Serve with 100 percent pure maple syrup


I only use pure maple syrup. The commercial brands use mostly corn syrup. And corn causes my Crohn's to flare.

Thursday, July 18, 2019

Now in book form

I am happy to announce that my blog is now available in book form at Amazon.com and Barnesanadnoble.com. In this book I detail how I discovered that I had Crohn's disease and the steps I took to beat it. I detail my diet, as well as compare it to the Specific Carbohydrate Diet. I also include 25 delicious gluten and corn free recipes that get me through the day, without flaring me. Please see links below.

Link to Amazon:

https://www.amazon.com/dp/0359734278/ref=nav_timeline_asin?_encoding=UTF8&psc=1

Link to Barnes and Noble:

https://www.barnesandnoble.com/w/how-i-beat-crohns-lynne-frankenbery/1132322676?ean=9780359734276