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: Glazed Root Vegetables

I've been trying to find some good recipes for all the veggies I've been getting recently. There's this company called Misfits Market. There's a huge amount of fruits and vegetables that never make it to grocery stores due to being misshapen or being an odd size. Often times, all of these foods that are rejected end up going to waste. But what's great about Misfits, is that they rescue these fruits and veggies and sell them at a great discount. I get a subscription where I'm sent organic vegetables and fruits every two weeks. They are always just as good as the ones you could find at a store, but cheaper and helps prevent food waste.

Unfortunately, Misfits is still growing as a company and can't ship everywhere in the country yet. But, luckily there are other companies that are doing the same thing. Imperfect Produce and Hungry Harvest are two other companies that also sell discounted fruits and vegetables.

I've recently gotten a lot of root vegetables that I don't normally buy. So, here's a recipe for a tasty glazed root veggie mix that goes great as a side dish. The taste somewhat reminds me of Thanksgiving.

Glazed Root Vegetables:

Ingredients:

   -  1 yam
   -  1 beet
   -  1 turnip
   -  salt (to taste)
   -  1/2 cup brown sugar
   -  4 tbsp. butter (or corn free margarine*)
   -  dash cinnamon








Directions:

1. Slice all vegetables and add them to a pot.
2. Fill the pot with water until all the veggies are covered.
3. Bring the pot to a boil and then simmer for about 10 minutes (until vegetables are tender).
4. Drain the vegetables and return them to the pot.
5. Add brown sugar and margarine; simmer on low for a few minutes until a glaze forms.
6. Add a dash of salt and cinnamon.

* I like to use Earth Balance margarine. It tastes just like butter but with less fat. There is also a soy free version available.

Going Gluten Free Made a Difference

Found this on facebook about how one woman found relief for her Crohn's symptoms from changing her diet. She went gluten free and found amazing results. The link is below.

https://inflammatoryboweldisease.net/living/lifestyle-change-saved-life/?fbclid=IwAR0VOtsIKMipAMemLofH-iaLbQmwBB5o31XM1xD4tcV13yC3V810RlnKAbU

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/

A Possible Link Between Crohn's and Parkinson's Disease

I came upon an interesting article today. There seems to be new research out about the connection between Parkinson's and Crohn's disease. This was pretty interesting for me because I just so happen to have both. Below is a link to the original article.

Parkinson's disease is considered a nervous system disorder. It is a progressive disorder where certain nerves in the brain begin to break down. This disease is generally characterized by muscle tremors and rigidity. Pretty different than Crohn's disease, but scientists have discovered a genetic connection.

Gene mutations play a huge role in the development of many diseases. Scientists study these genetic mutations and the effects they have in order to better understand the diseases they cause and how to prevent and control them. Crohn's disease is a complex disorder and the presence of particular gene mutations are believed to play a role in the development of Crohn's. There are also gene mutations that are associated with Parkinson's disease.

The study found that among the Ashkenazi Jewish population, those with Crohn's were much more likely to carry specific LRRK2 gene mutation. There were two distinct mutations of the LRRK2 gene. A 'risk' mutation and a 'protective' mutation. The risk mutation was significantly more common in patients with Crohn's, while the protective mutation was more common in those without Crohn's. What's significant about this, is that having the risk mutation in the LRRK2 gene is a major risk factor for developing Parkinson's disease.

So, people who have Crohn's and Ashkenazi Jewish ancestry are more likely to have the risk mutation that is considered to be a major risk factor in the development of Parkinson's disease. Two diseases that are, on the surface, unrelated were proven to be at least somewhat connected by genetics.

This was pretty interesting for me personally, because I just happen to have both diseases and am of Ashkenazi Jewish descent. 

https://www.sciencedaily.com/releases/2018/01/180111141608.htm

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!

Amy's Sonoma burger tortilla

     This was too good not to share. I found these tortillas at Whole Foods as well as the Sonoma burgers. I topped them with shredded red cabbage and kale. Then just a touch of jam on the tortilla. Someone else suggested to me to use mango chutney. That sounds great too. It is important to always check the labels to make sure there is no corn syrup or corn derivatives listed in the ingredients. Sounds like a weird combination but it worked really well. There are still plenty of delicious meals to eat even when avoiding gluten and corn.

Quinoa

     One delicious gluten free grain is quinoa. It is actually a seed. It is easy to cook. Quinoa can be cooked in a rice steamer with the proportion of one part quinoa to two parts water. It is also full of fiber.

    The above recipe was made with cooked quinoa topped with roasted vegetables, green onions, slivered almonds and feta cheese. The quinoa was cooked in broth for added flavor.

     Quinoa can be a good gluten free substitute for couscous, which is what this recipe originally called for.

   

No flare after surgery

 
     Two weeks ago I had preventative surgery. I had a total hysterectomy. Not that anything was wrong. I had tested positive for the BRCA2 gene mutation. This is the one that causes breast, ovarian and other cancers.

     The surgeon had told me that this operation would definitely flare my colon. He prescribed me prednisone for post surgery, just in case. Well it didn't flare! Very thankful. No flare!

     Now the question is why. For one thing, I was 100% careful about what I ate. I didn't take any chances. I even packed a snack bag for my hospital stay. Turns out that I had very little appetite anyhow. So I'm just glad that I did not flare.

     Anyone who is interested may check out my other blog, BRCA2 Warrior. On this blog I detail what I have gone through with testing and preventative measures to combat this deadly gene mutation. I feel that even though I have this gene mutation there is still a lot that I can control.

www.beatingbrca2.blogspot.com

 

Yummmmmm!! nothing like a homemade smoothie bowl to start your day or for a midday snack. On the bottom of this beautiful bowl was the smoothie. I used:

1 and a half cup soy milk (or whatever milk or milk substitute of choice)
1 cup frozen fruit
1 scoop protein powder (Warrior brand. No gluten or corn)
handful of frozen chopped spinach
half frozen banana

This makes two servings.

blend these in blender until smooth

On top you can add various fresh fruits, gluten and corn free granolas, gluten free oats, dry fruits, nuts, or chocolate chips.

Allergy Notes: I use soy milk because I am lactose intolerant. However, feel free to substitute this if you want to avoid soy. There are so many different milk substitutes on the market including rice and almond.  I even saw quinoa milk at whole foods last week!

Of course don't use nuts unless you are sure this does not cause you a problem.

Optional: You can also add some yogurt to the smoothie for a little more calcium, protein, and probiotics.