posted
My LLMD suggests eating 25 - 27 grams of fat per dose of Mepron so it can be properly absorbed by the body.
Below is a breakfast I've enjoyed often over many years, and it meets the requirements to accompany Mepron.
Oat bran is a gluten-free source of fiber & protein, suggested for Candida-control diets. Pecans & ground flaxseed add flavor, fiber, and filling "staying power" to this yummy breakfast.
Oat Bran with Pecans
1/3 cup Oat Bran (3 grams total fat) 1 cup Water 1/2 TBL Butter (5.5 g) 1/4 cup Raw Pecans (15 g) 1 TBL Ground Flaxseed (2.5 g) 1/3 cup Organic Blueberries, frozen 1/8 cup Organic Rice Drink (0.3 g) 1/8 tsp Ground Cinnamon
Total fat: 26.3 grams
Directions: Gather ingredients & measuring tools near stove. Cooks in less than five minutes.
Heat oat bran and water in a small pot over high heat, stirring often. Add butter.
As the slurry nears a boil, reduce heat to very low and continue to stir frequently. Stay close, oat bran wants your attention!
Add other ingredients one at time, stirring well. The blueberries are optional, yet wonderful. I use frozen organic blueberries.
Serve hot and enjoy! * * * * *
What are your favorite Mepron breakfasts? Please share! Smile
posted
this sounds so yummy!!! Wonder if I could make it into a muffin too?? Sometimes I really just want a muffin or banana bread!!! Thanks for sharing!
Posts: 618 | From NC | Registered: Oct 2009
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You can make bread, cake, pancakes, etc. with almond flour. It does have some carbs but has lots of protein and fat to go with it. Some "gluten free" foods are very high in carbohydrates (=sugar =happy yeast and Lyme; unhappy you).
The above cereal recipe, with the high fat, fiber and protein ingredients, is a lot better in terms of sugar content than most processed "gluten free" products.
You have to look around for recipes or invent your own, because it doesn't absorb liquid like wheat flour.
Also, a tiny amount of stevia is enough to sweeten things, so you have to modify recipes that use sugar, honey, agave nectar, maple syrup, etc. as part of the substance and texture of the food.
For oil, coconut oil is great--it has no flavor, or just a little if you fry with it. You can easily add it to soup, oatmeal, or any warm food for extra grams of fat without changing the flavor. It works for baking and frying (withstands heat better than olive oil), and it has antimicrobial/antifungal properties, and is considered helpful in regulating weight. My Lyme doctor told me to eat lots of it.
I have sometimes just eaten a spoonful out of the jar and waited for it to melt on my tongue, especially when fighting thrush. If you need lots of fat for Mepron, it would be easy to use coconut oil to get it. It is solid at room temperature, but melts to clear liquid at just a few degrees higher.
-------------------- Don't forget to laugh! And when you're going through hell, keep going!
Bitten 5/25/2009 in Perry County, Indiana. Diagnosed by LLMD 12/2/2009. Posts: 756 | From Inside the tunnel | Registered: Jan 2010
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Keebler
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- Ask your LLMD about using flaxseed and flax meal. Flax meal (ground seeds) swells and takes in all liquids around it as it becomes a gelatinous goop, may prevent mepron from being absorbed and it may take mepron out of your body too quickly, if taken at the same time.
I'm just speculating that it MAY. I don't know for sure but I do know that flax meal takes on a consistency of goop. It may be that it would still let go of the moisture it captures - or it may not. I've always wondered about that but never had the need to really find out. I do take it away from everything else, though, I've never been on mepron and that's the most important one to consider for therapeutic levels.
Also -- aside from a tiny touch of oil to keep contents from boiling over, it's best to add all fats/oil after it's done cooking. Fats/oils should not get too hot as they change then to free radicals and do damage instead of helping us. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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quote:Originally posted by jwall: Sometimes I really just want a muffin or banana bread!
Glad to inspire you, jwall.
There are some delicious recipes for GF muffins in Gail Burton's book:
My friends and i enjoy Burton's: * Oat & Orange Muffins (Baked most often. Great for picnics!) * Sunny Corn Muffins * Festive Pumpkin Nut Muffins * Round Caraway Bread (Really more like cake! Yum!) * Nut Butter Cookies (I've made these for Christmas parties.) * Oat and Nut Cookies * Caraway Rolls (Actually like hard, dry cookies, but I like 'em!)
This main dish recipes from Burton became a classic my friends anticipate and request at parties year-round: * Chicken & Broccoli Delight
And nice for entertaining a few special guests: * Florentine & Almond Chicken Rolls
Quick & delicious when you're just spent: * Greek-Style Breast of Chicken * Chicken Cutlets Italiano (Very good!)
Fortunately, Burton lists the # carbs per serving for each recipe, so we can be aware and not go overboard.
I've actually found that the longer i've maintained a Candida-control lifestyle, the less i yearn for baked goods. And bakeries used to be my favorite shops!
There are many new cookbooks out now to assist people with managing chronic yeast overgrowth. I just got a new one from my local library. Smile
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1 Cup Wild Rice (3 g fat) 1 Cup Water 1 Tbsp Ghee (casein/lactose free butter) (15 g fat) 2 Tbsp Pumpkin Seeds (8 g fat)
Total fat: 26g
Precook wild rice the night before or keep a tub of it in your fridge. Take it out in the morning and blend up 1 cup of it in a small food processor to cut down on cooking time. If you don't have a food processor, that's okay. You can just put the scoop of rice straight in the small saucepan. Add the water and Ghee, and bring to a boil. Once boiling, bring back down to a simmer and cover it with a lid. Cook for 15-20 minutes depending on desired consistency. Add pumpkin seeds in the last 5 minutes.
Hot Coconut Pudding
1 Cup Brown Rice (2g of fat) 2 Tbsp UNREFINED Coconut Oil (24g of fat) 1 Cup Water
Total fat: 26 g
Same instructions as wild rice hot cereal. Blend precooked brown rice in food processor, add coconut oil and water in a saucepan and cook down for 15-20 minutes.
Lundberg Wild Rice Cakes with Sunbutter
3 Lundberg Rice Cakes 2-3 Tbsp Sunbutter (Sunflower seed butter, unsweetened version, 20-30 g of fat)
Total Fat: 20-30 g of fat
Breakfast Burrito Bowl
1 Cup Brown Rice (2 g of fat) 1 Cup Black Beans (2 g of fat) 1 Avocado (depends on the size, 25-30 g of fat) (you can add a scrambled egg to your bowl, which would be ideal, I'm just allergic to eggs)
Total Fat: 29-34g
Heat your organic canned black beans in one sauce pan and your precooked brown rice in a second saucepan (with a little water so it doesn't stick). While heating, mash one avocado. When heated, place brown rice and black beans in a bowl, and lay mashed avocado ontop.
Posts: 710 | From West Coast | Registered: May 2008
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Oldie but always goodie:
Veggie Eggs
2 egg whites - no fat 1 whole egg (5 grams of fat) 1/8 cup organic rice drink (0.3 g fat) 1/2 TBL olive oil (7 g fat) 1/2 tsp fresh ginger root, minced Minced garlic, to your taste Chopped fresh veggies 1/2 TBL butter (5.5 g) 1/8 cup sliced almonds (7.5 g)
Total fat: 25.3 grams
Use any veggies you like. I enjoy broccoli & cauliflower. Savor whiffs from the fresh ginger root to lift your spirits...
Heat olive oil in frying pan, then add ginger, garlic, and chopped veggies.
Lightly beat eggs with rice milk and your choice of herbs. Welcome options: Minced fresh basil and/or cilantro; dash of ground cayenne pepper.
Add butter to melt in frying pan just before pouring eggs into pan. Sprinkle almonds over egg mixture.
Turn eggs to cook thoroughly. Enjoy hot. Remember to Smile
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Keebler
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- lululymemom,
I've been gluten-free and diary-free for over a dozen years. I get tons of flavor from spices and garden herbs. There's a lot I can still eat.
Some of these links may open up some nice windows for you. They are not necessary GF or DF, but can easily be adapted. What they all have in common is the expansive use of vegetables, herbs and spices.
CHRISTINA COOKS - Natural health advocate/ chef, Christina Pirello offers her comprehensive guide to living the well life.
Vegan, with a Mediterranean flair. Organic.
She was dx with terminal leukemia in her mid-twenties. Doctors said there was nothing more they could do. Among other things, she learned about complementary medicine and she learned how to cook whole foods. She recovered her health and is now a chef and professor of culinary arts.
She has program on the PBS network "Create" a couple times week. Check your PBS schedule.
To adapt: in the rare dishes where she uses wheat flour, it can just be left out for a fruit medley, etc. Brown Rice Pasta can be substituted (Tinkyada or Trader Joe's). Quinoa and the dark rices can also be used.
But she focuses mostly on very filling vegetable dishes and garden herbs.
Regarding her use of brown rice syrup, just leave it out and add a touch of stevia at the end.
From Nina Simonds, the best-selling authority on Asian cooking, comes a ground-breaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers you not only taste superb but also have specific healing . . . .
. . . With an emphasis on the health-giving properties of herbs and spices, this book gives the latest scientific research as well as references to their tonic properties according to Traditional Chinese Medicine and Ayurveda, the traditional Indian philosophy of medicine. . . .
THE CURE IS IN THE KITCHEN, by Sherry A. Rogers M.D., is the first book to ever spell out in detail what all those people ate day to day who cleared their incurable diseases . . .
FROM CURRIES TO KEBABS - RECIPES FROM THE INDIAN SPICE TRAIL - by: Jaffrey, Madhur
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Also look for MOOSEWOOD Cookbooks and THE ENCHANTED BROCCOLI FOREST - Look for that author's own site. Just google: Mollie Katzen
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MEDITERRANEAN DIET (minus the wheat and the wine) is also good. It's many vegetable based, with delicious herbs in the meat dishes. Quinoa, dark rices - and unsweetened pomegranate juice can be substituted.
Look up Black Forbidden Chinese Rice & the Red Bhutanese Rice. The nutritional content is excellent and these will help fill and fortify you, even in moderation, along with lots of vegetables.
1. Chef Ana Sortun cooks Mediterranean-inspired food at her restaurant Oleana in Cambridge, Massachusetts. She loves the spice mixtures from La Boite a Epice.
2. New York's La Fonda Del Sol chef Josh DeChellis likes Pimenton de la Vera (smoked paprika) to add to dishes to give it a Spanish flair.
3. Chef Joji Sumi of Mezze Bistro and Bar in Williamstown, Massachusetts in the Berkshires, melds Asian and French flavors with local, seasonal ingredients. His spice choice: Togarashi. It's a blend of Asian peppers, citrus, sesame seeds.
4. Chef Jose Garces of Garces Group in Philadelphia and Chicago creates his own spices.
5. Chef Jehangir Mehta of Graffiti and Mehtaphor in New York uses turmeric, chili powder and onions when he cooks his Indian-inspired food.
6. Chef Michael Anthony of New York's Gramercy Tavern opts for simple. Basics like sea salt enhance flavors without hiding them.
7. Chef Joshua Whigham at The Bazaar by Jose Andres in Los Angeles uses cinnamon for his playful and sophisticated cuisine. Cinnamon is an underused spice. When cooking with cinnamon, it adds an unbelievable depth of flavor to any foods you are cooking.
8. Michelin starred chef Gary Danko of Gary Danko in San Franciscos uses coriander for both sweet and savory preparation. Coriander adds an intriguing fragrance and character. It plays an important flavor in savory duck confit, as well as other ethnic dishes and spice blends.
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FRESH GARDEN HERBS like rosemary are available in the produce departments. Trim the stem and store lightly covered with breathing room (cut holes in a paper cup or fashion a paper towel dunce cap of sorts with an open tip) so that it does not mold.
Keep in a glass jar in your fridge door with just a little water at the bottom.
HOW I STORE MUSHROOMS:
I line the bottom of a heavy plastic shoe box size container with either brown paper from a shopping bag (but be sure it's not been exposed to meat juices at the grocer check-out) - or paper towels. Give mushrooms some space and cover with more paper or paper towel.
Do NOT put on the plastic lid. The paper allows for some breathing room and some moisture lock. But to cover completely with an air tight seal would cause a moldy science project.
Storing this way, fresh mushrooms last over a week.
You could just keep in a paper bag but I find that can get crushed.
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