Black eyed peas with basmati rice

Fabulous dinner last night. A slight variation of typical beans and rice. I started with basmati rice and steamed it with turmeric and a bit of margarine. I like the texture of basmati. It separates nicely and doesn’t have that sticky texture. Then I simmered the black eye peas with fresh kale, tomatoes, curry powder, margarine, salt and pepper. Topped it all with fresh diced sweet onion and avocado.

All of these ingredients are in compliance with my diet that controls my Crohn's and keeps it in remission. All of the spices are pure, meaning no corn starch.

Any rice is good, I just prefer the texture of basmati.

I bought the beans precooked and frozen. Some canned beans may contain dextrose. Dextrose is a sugar that can be derived from corn. I avoid corn in every form. It seems like a small amount but it makes a difference. Always check the label on canned beans.

Staying safe during a pandemic

In light of the Covid 19 pandemic it is even more essential for those with Crohn's and other intestinal diseases to stay healthy. This is not a good time to eat junk food. While comforting, it may lead to a flare. We need to be as careful as we can, eating foods that we know are not going to flare us. Our immunity goes down when we are fighting a flare. Please stay safe out there!

Here are a few things you can do:

*Follow cdc recommendations for social distancing 
*practice safe hand washing, cleaning etc
*Don't try any new foods that have not been tested. You may not know how you will react
*Stick with safe foods, such as plain rice, plain chicken and cooked vegetables
*If you're stuck in your home or apartment, try baking a gluten free bread
*Eliminate potential triggers, gluten and corn
*Take a daily probiotic
*keep up immunity with fresh fruits and vegetables as well as juices and smoothies
*light exercise
*fresh air and sunshine
*meditation for healing

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

What I drink: Kevita

T'his drink is a nice substitute for soda but without the sweeteners. It comes in a variety of flavors. It's bubbly just like soda. And it provides at least some probiotics. However a little expensive, of course.

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.

Banana chocolate chip pancakes

 Here is my recipe for gluten free and corn free pancakes. I avoid both gluten and corn to keep myself in remission from Crohn's.

I also need to avoid all gluten and corn derivatives, such as corn syrup. I only use pure maple syrup. Most commercial brands of pancake syrup use corn syrup, so be careful to check the label.

Ingredients:

* 2 eggs
* 1 ripe banana
* 1/4 cup milk (or milk substitute)
* 1 tsp vanilla extract
* 1/3 cup oat flour
* 1/3 cup rice flour
* 1/3 cup almond flour
* 1 Tablespoon ground flaxseed
  * 1/2 tsp baking soda
  * 1/2 tsp cinnamon
  * 1/4 tsp salt
  * chocolate chips to taste
* 2 to 3 tablespoon butter or margarine


Directions:

1. Add all ingredients, except chocolate chips to bender
2. blend until smooth
3. pour into bowl
4. fold in chocolate chips
5. melt butter in pan over medium heat
6. pour batter into pan in pancake sizes
7. allow pancake to cook until golden brown on each side
8. remove from pan and serve with maple syrup

Makes 8 to 10 small pancakes




Suggestions:

* Always be sure to use pure maple syrup. Commercial brands use corn syrup
* A great egg substitute to try is ground flaxseed:
  1 egg = 1 table spoon flaxseed and 3 tablespoon water
  mix and let sit for 5 minutes to thicken
* You can experiment with different flours, such as garbanzo or quinoa flours
* you can also try blueberries instead of the chocolate chips

What I Eat: Tasty Baked Salmon

This beautiful specimen is a whole salmon fillet I like to buy at Walmart. I use a combination of soy sauce (gluten free) and brown sugar. I just mix it up and put it on as a glaze before baking. Once in a while I also like to add some garlic powder.

Now, the important thing to remember here is to use soy sauce that is gluten free. I usually like to use Kikkoman Gluten Free Soy Sauce.  Sometimes I'll use Bragg's Liquid Aminos instead of the soy sauce. This sauce is also a great alternative for any gluten-free diets while tasting just as delicious!

I love to pair this salmon with rice and sautéed vegetables.

What I Eat: Apples and Quinoa

This recipe is so good and almost tastes like apple pie! I love to have this as a sweet and healthy breakfast.

Ingredients:

-  3 apples (peeled and cubed)

-  1/2 cup quinoa
-  1 1/2 cups water
-  dash salt
-  cinnamon to taste
-  1 tsp brown sugar (optional - the apples sometimes make it sweet enough)

    Directions:

1. Combine all ingredients in medium pot.
2. Bring the mixture to a boil.
3. Lower heat and simmer until all water is absorbed (about 20-25 minutes)
4. Serve warm and enjoy!

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 Omelet and Grilled Pineapple

Made this beauty yesterday. First I sliced up some fresh pineapple and grilled it with a little olive oil and cinnamon. Then I made a super healthy omelet with lots and lots of dinosaur kale greens.

I used Earth Balance Buttery Spread which is a gluten and corn free butter substitute. I love this stuff because it tastes just like real butter.