posted
Starving here! My goodness! Every low yeast recipe I find has tomatoes, potatoes, or something else inflammatory in it!
My favorite foods.....eggplant, salsa, chocolate
My favorite drinks....coffee, wine, and milk
You see my problem with this, right??? HELP!!! I know what I am supposed to eaet, and have been doing that, but just eating stuff every couple hours...no MEALs. Recipes please?
PS I don't eat meat (further complicating the picture)
Posts: 283 | From where the ticks are! | Registered: Oct 2009
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MariaA
Frequent Contributor (1K+ posts)
Member # 9128
posted
oh boy. Do you have Singleton's book The Lyme Disease Solution? He talks extensively about an anti-inflammation diet for Lyme patients, with some examples.
I have a bunch of 'healthy low-carb' recipes here- youll want to join Lymefriends to get at them, nothing we can do about making Ning do that, it's how they run the Ning sites- but there are a ton of recipes there, geared towards tired people who need to eat well:
I also try to list mail-order sources for less-common ingredients, and otherwise try to make the recipes disabled-friendly.
It's really not that bad once you figure out how to avoid wheat and dairy if those are on your list to avoid- there are a LOT of alternatives to potatoes, and you'll just have to eat something without tomato sauce for a while- luckily there are alternatives.
-------------------- Symptom Free!!! Thank you all!!!!
MariaA
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Member # 9128
posted
I wish we could make Lymefriends 'visible' to everyone who wants to see it without becoming members first, but unfortunately it runs on Ning, a software and web host that requires this sign-in process. It's totally worth it though for all the good info in the Lymefriends site.
-------------------- Symptom Free!!! Thank you all!!!!
MariaA
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posted
OK, here's one non-vegetarian recipe, just omit the beef and use vegetable broth instead of chicken broth if you're veggie:
Slaw Goddess Burrito
Ingredients
rice tortillas- heat them up on a dry frying pan before rolling, they don't roll as well as wheat ones
Fillings: make a slaw: using a food processor or just a grater and knife, make a slaw of shredded cabbage and carrots
make slaw seasoning: mix in a separate container some lemon juice, a dash of smoke seasoning, and stevia to taste. Pour over the cabbage/carrots once it's to your liking
Other ingredients for the burrito: spinach or lettuce, plus (if convenient) some herbs like basil or cilantro or parsley
spanish rice (note: you can leave out rice if you're trying to lower carbs). My version of Spanish rice was rice cooked with chicken broth and salt, and a spoonful of tomato paste. I did it in a rice cooker gadget and it was really easy.
beans- I was lazy and used a can of chili but check the sugar content first if doing that.
ground beef, browned with onions, garlic, dash of red wine (if you cook it long enough the alcohol evaporates), and a dash of smoke seasoning
tahini-lemon-yogurt dressing (which is literally those three things plus salt, mixed with enough water to pour) or storebought Goddess dressing
Instructions 1. Assemble the ingredients. 2. Dont die of a heart attack over how awesome this tastes.
-------------------- Symptom Free!!! Thank you all!!!!
What does it take to join LymeFriends?
Posts: 283 | From where the ticks are! | Registered: Oct 2009
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Hoosiers51
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posted
Can you eat eggs? Do you do goat cheese?
I made a goat cheese and veggie fritatta for dinner tonight....it was good.
A fritatta (my understanding) is a dish where you whisk some eggs, add a tiny bit of water, and then pour them into a heated pan (frying pan or saucepan) on the stovetop, cook for like 5 minutes, then transfer to a 425 degree oven for 8-10 min. It's like quiche without the pie crust.
I cook some veggies in the pan first in coconut oil, then pour the egg on top of that. Then you sprinkle the cheese on top. The coconut oil helps the egg release from the pan (I use stainless steel, not sure much else is oven safe?)
Just don't do the Lyme brain thing I do and touch the pan without an oven mit! haha.
Good luck!
Soups are a good place to start too.
Posts: 4590 | From Midwest | Registered: Jun 2008
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posted
Sounds yummy! I will ask about the goat cheese, but I think I saw on a site that it is allowed. Some of the different sites re this diet contradict each other I have found.
I have never made a fritatta....tomorrow, I will make my first! Yum!
Posts: 283 | From where the ticks are! | Registered: Oct 2009
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posted
If you have pain, you need to avoid eggplant. It's one of the nightshades.
I was going to suggest chicken and broccoli .. but guess that is out!! So... broccoli!!!!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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kidsgotlyme
Frequent Contributor (1K+ posts)
Member # 23691
posted
I LOVE fritattas. Hope you like them. I chop all kinds of veggies for mine. They are easy to make.
-------------------- symptoms since 1993 that I can remember. 9/2018 diagnosed with Borellia, Babesia Duncani, and Bartonella Hensalae thru DNA Connections. Posts: 1470 | From Tennessee | Registered: Dec 2009
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kam
Honored Contributor (10K+ posts)
Member # 3410
posted
Fritattas sound good.
There is a LLMD in the San Diego area that is coming out with a book for a lyme diet
I am slowly leaning towards going vegetarian myself after watching Food, inc.
I need to come up with a crock pot meal for the housekeeper to put together for me today so I will have something to eat for several days.
But, right now the mind is not working well enough to do that.
If it works better later, I will come back with what I found.
Posts: 15927 | From Became too sick to work or do household chores in 2001. | Registered: Dec 2002
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posted
Hoosiers, I made myself a Fritatta...and I LOVED it!
Next, MariaA's slaw recipe-got to get to the grocery store first on that one. But to cook and eat an actual meal....thank you soooo much for the suggestions!
Kidsgotlyme, I am a fritatta fan now! Have never had them before. I didn't think it would be so different from an omelette, but that time under the oven heat made such a difference in the taste.
LymeToo, the darn broccoli has become a staple! Goodness....this stinks. But if I get better with it, and actually I have....it will be worth it. The inflammation is the cause of my ongoing symptoms-that and the B12 issue....or so my LL PA suspects (waiting for bloodwork)-so my lovely eggplant parmesan and a glass of good Chianti is a definite no no! WAAAHHH!
But what I miss the most is the MILK! Oh, I can taste it now!!!! We are addressing yeast, even though I don't have symptoms. So no milk either....wow.
The good news...apparently, oriental and indian foodds are often lacking the not-allowed ingredients, so I am going out to eat with a friend tomorrow at a Thai/Japanese restaurant like a normal human being!
Kam, A cookbook for Lyme patients would be awesome! Let us know if you hear more about that. Fortunately, I do still eat fish and shellfish, so not a total veggie....at least I can still do broiled fish, scallops and lobster...and since butter is allowed, YUM!
Posts: 283 | From where the ticks are! | Registered: Oct 2009
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MariaA
Frequent Contributor (1K+ posts)
Member # 9128
posted
I'm slowly working on a cookbook for Lyme patients and others who are on a low-carb/anti-inflammation diet but who are also fatigued. Like Kam says above, crockpot recipes seem like a good idea, just as one example of how to make a cooking plan a bit more fatigue-friendly.
It'll take a while before I finish this project- in the meantime, it's all going into the Lymefriends low-carb diet forum.
-------------------- Symptom Free!!! Thank you all!!!!
daisyrlb
Frequent Contributor (1K+ posts)
Member # 15686
posted
Sick Tick seems you got some good info above.
I never struggled with yeast infections until I had Lyme Disease and all those antibiotics. Although I've been off antibiotics for a year, I still have had yeast problems.
Like many of us--I've watched my diet, taken probiotics, the usual stuff, yet still struggled.
Recently I began a product called Yeast Ease TM (Trade Mark) Jernigan Nutraceuticals Herbal Dietary Formula. It works for me. Here is the link for more information.
We ARE Lyme Survivors!
Posts: 2188 | From Oklahoma | Registered: May 2008
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Hoosiers51
Frequent Contributor (1K+ posts)
Member # 15759
posted
I am so glad the fritatta turned out and that you liked it! I have just recently discovered the magic of the fritatta.
If you can do butter, you can coat the pan with a mixture of coconut oil AND butter before adding the egg for extra flavor. Yum! Butter makes everything taste better.
If you can do fish, here is another EASY recipe I invented recently, after being inspired by one using cream:
1. Preheat oven to 350. Heat a can of coconut milk on the stove in a small saucepan (barely simmer it) (I like Native Forest brand because the cans have no BPA), and stir in a small amount of chili powder (about 1/2 tsp) to taste. Grate in a garlic clove. Pull the saucepan off the heat to cool some.
2. Place a fillet of wild caught salmon in a baking dish, skin side down. (hopefully the butcher took out the pin bones for you...if not you'll want to remove them with tweezers or finger nails).
3. Pour the coconut milk mixture over the salmon. Place the baking dish in a 350 degree oven and bake for 20-30 minutes, until salmon is cooked through.
4. While the salmon is baking, stack some basil leaves on top of each other, roll them up so they resemble a log, and slice this thinly to form basil "ribbons" (chiffonade).
5. Once the salmon is baked, place it on a plate and sprinkle the fresh basil on top. Then, spoon the warm coconut milk at the bottom of the baking dish over the salmon, to wilt the basil.
This is one of the few dishes I have ever made that I didn't even want or need a side dish of any carbs. It was so delicious and filling!
Okay, I have one more recipe, if you'll indulge me here. It involves mussels in their shell, which are relatively cheap where I live, and LOADED with vitamins and other healthy stuff. You could probably replace the mussels with clams in the shell.
1. Melt some butter in a large saucepan, and add a chopped white onion. Cook, stirring occasionally, until the onion is translucent and/or slightly carmelized.
2. While the onion is cooking, rinse the mussels in a strainer. Discard any that are very open; those are dead. Some may be slightly open, and they are probably still alive...if you tap them and they close back up, they are fine.
3. Once the onions are done, I add about 1/2 cup of dry white wine (like Chardonnay...I buy the mini bottles with twist lids) to the pot. I am thinking if you want to avoid wine, you could just use boxed low sodium chicken stock instead.
4. Allow the mixture to come to a strong simmer. Add a small amount of salt (shellfish are naturally salty so don't overdo it) and pepper. You can add some dried or fresh thyme and/or dried or fresh oregano if desired. Grate in a garlic clove if desired.
5. Dump in the mussels and cover with a lid.
6. After about 2-3 minutes, hold the lid firmly in place and give the pot a little side to side shake, to redistribute the mussels. You should see them starting to open. You can take the lid off when they are all or mostly open. If only half are open, keep holding the lid tightly while periodically shaking the pan back and forth to try to move the heat/liquid/steam around.
7. Serve in a bowl as soon as they open, and pour the liquid/onions in the pan over the mussels. I sometimes take them out one by one with tongs as they open, or I'll just dump them out if they all are open. Don't let them stay over the heat too long after opening or they will get tough.
8. Serve with toasted Eziekiel bread to dip in the sauce if you do sprouted (low glycemic) bread.
As a variation, you can cook ground spicy sausage in the pan instead of butter and onion, then add boxed chopped tomatoes in their own juices (I do boxed not canned because of the BPA in the can), boil, then add the mussels and cook.
Or, to add onion, you can remove the sausage with a slotted spoon, cook onion in the sausage fat, then re-add the sausage, add the tomatoes, boil, then add the mussels.
The boxed chopped tomatoes can be found by the Italian stuff in the "ethnic food aisle" that some nicer grocery stores like Kroger have. You normally won't find boxed tomatoes by the canned tomatoes or by the pasta and pasta sauces, ironically. The brand is Pomi, and this is what the box looks like:
Hoosiers51
Frequent Contributor (1K+ posts)
Member # 15759
posted
ps--in that Amazon link, the one person reviewing the product, "cate", wrote about a Puttanesca sauce she makes. You could also put that over a white-fleshed fish or over shellfish.
Sorry, on a roll. I literally read food blogs all day. Posts: 4590 | From Midwest | Registered: Jun 2008
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MariaA
Frequent Contributor (1K+ posts)
Member # 9128
posted
hey, I'm not sure sprouted bread is low glycemic- grains convert starch to sugar when they sprout (I've actually made Ezekiel- type bread, it's sugar-sweet after sprouting the grains), so while other things may be healthy about sprouted grains, it's incorrect that some people claim it's low-GI...
wanna post that awesome sounding recipe in the low-carb lymefriends forum?
-------------------- Symptom Free!!! Thank you all!!!!
MariaA
Frequent Contributor (1K+ posts)
Member # 9128
posted
I figured out how to make coconut milk today! it's cheaper than buying cans of it, and without the preservatives that are often in it:
pour boiling water over shredded (unsweetened) coconut (you can get this really cheaply in bulk at health food stores or by mailorder), then whir in a blender for a while, then strain.
I used 3 cups water and 2 cups of small-shredded coconut from the bulk section of some healthfood store, and it made about 3 cups of what looked like very standard coconut milk with lots of the usual white cream on top. The remaining coconut is going into some muffins sometime.
-------------------- Symptom Free!!! Thank you all!!!!
posted
Fish yes, Puttanesca, probably not (tomatoes and inflammation apparently. I can't eat salmon because of an allergy, but I will substitute an allowed (low mercury) fish.
Coconut milk! I will try that. Just tried Almond milk recelty-not bad.
Keep them coming!!! Yum!
Posts: 283 | From where the ticks are! | Registered: Oct 2009
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posted
If you can eat goat cheese, this one is yummy:
one zucchini one yellow squash one japanese eggplant (I do not avoid eggplant) one yellow pepper one orange pepper one red onion 3 cloves garlic minced generous amount of olive oil or coconut oil sea salt to taste dash of apple cider vinegar fresh thyme, sage, basil or all three goat cheese
roughly chop all vegetables into one inch chunks.
Mix in a bowl all veggies, oil, vinegar, garlic, herbs, salt. Put veggies evenly in a glass baking pan.
Bake at a 450 degree oven for 15 minutes, take pan out, stir them around, and place back in the oven for another 15 minutes.
Serve veggies with generous amounts of crumbled goat cheese.
This is so yummy-I made it last night when i roasted a free range chicken.
It can be good alone as a light lunch, but pair it with a fish dish or even over some millet or quinoa. It makes a couple servings.
Posts: 594 | From NJ/NY | Registered: Jun 2006
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MariaA
Frequent Contributor (1K+ posts)
Member # 9128
posted
you can also make things like this with probiotic-rich 'strained yogurt'- make or buy a quart of yogurt, then put it into a colander that is lined with a cheesecloth (or paper towels). The liquid in the yogurt will drip out over a few hours- I collect the liquid and drink it if it's not too towel-flavored, it's also probiotic-rich. The remaining yogurt in the colander is going to shrink down but will resemble soft goat cheese or cream cheese in texture a lot more. It'll also taste less 'bitter' than the original yogurt. This is what's known as Greek-style yogurt, people do this all over the Middle East and the Balkan countries. So good...
-------------------- Symptom Free!!! Thank you all!!!!
Hoosiers51
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posted
Maria,
The bag for Eziekiel bread says "low glycemic" on the bag. I was a little surprised by it too, but I figured that they wouldn't put that if it wasn't?
You don't actually see sprouts in the bread, because the wheat berries are sprouted (maybe they are sprouted slighty, not full sprouts) and then ground, right? I think that's how they make it.
Is that how you made yours?
Anyways, I dunno the truth, just going by what the bag says. I think there are different types of Ezekiel bread too. I think Dr. S allows Ezekiel bread in his Lyme Inflammation diet, but only in later phases.
Posts: 4590 | From Midwest | Registered: Jun 2008
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Hoosiers51
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posted
okay ps---I just rereaad what I wrote in my recipe. Maybe all sprouted breads aren't low glycemic. I know you can sprout nuts, seeds, grains to varying degrees, so my guess is how long you sprout them changes the sugar content. Honestly not sure though.
Posts: 4590 | From Midwest | Registered: Jun 2008
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MariaA
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posted
If you only slightly sprout wheat, it turns sugar-sweet. If it keeps sprouting till the tails grow into green sprouts, the sugars eventually get used up- but that's not what bread is typically made from.
The same is true of a lot of other grains. I think I used to sprout mine for 24 hours before making bible bread (ie ground up sprouted wheat, no other ingredients except water, baked on a low oven temperature to simulate the 'hot rocks' method that was described in the Old Testament I think). I know there's a more wonder-wheat type product called Ezekiel bread (I'm thinking of the sweet stuff from the freezer section of some health food stores- they're little patties made with different grains, more like the homemade stuff I described). The type that looks like sandwich bread tends to have sourdough starter or other yeasts and is made with sprouted flour at times.
I don't think you can possibly get away with calling any wheat product low-GI no matter how you define it. I'm guessing that it's false marketing on their part, which there's a lot of in the carb-counting world.
-------------------- Symptom Free!!! Thank you all!!!!
posted
Gotta get that one! Although, now I have a further complication..diverticulitis! Clear liquids, but now advanced to full liquids. My goodness, the starvation will do me in next!
Thanks for the post...when I can friggin' eat again, I will go get that book!
Posts: 283 | From where the ticks are! | Registered: Oct 2009
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Mediterranean Diet - minus the wheat and wine.
Quinoa, Wild Rice, Millet, Amaranth. And Bhutanese Red Rice, Chinese Black Forbidden Rice (cross search with "Lotus") -
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
Sick Tick, My fam is also wheat free, dairy free, nightshade free, etc. Here is a simple recipe for pizza:
Ingredients -1 rice tortilla -pesto -olive oil -your favorite pizza toppings. We use olives, artichoke hearts, onion, dairy free ham,mushroom, etc.
Barely toast the rice tortilla until it is slightly firm. It should not be at the golden brown stage as it will be too crispy. I do this in a toater oven. Spread the pesto on the tortilla. Douse it in olive oil. Add toppings, then more oil. Stick it under the broiler for a few minutes until you hear a nice sizzling sound. It is de-lish.
-------------------- When we are no longer able to change a situation---we are challenged to change ourselves. (Viktor Frankl- Holocaust survivor) Posts: 460 | From Maine | Registered: Apr 2009
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posted
Keebler, I recently tried Quinoa at my PA's suggestion, and I know that you are also a fan of it. Very different taste, isn't it? I got the flakes, and just used butter....how do you fix yours?
Thejoje, YUMMMM-MY!! I did not know there was a such thing as a rice tortilla! Can't wait to try that one!
Posts: 283 | From where the ticks are! | Registered: Oct 2009
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