posted
I am gluten sugar dairy yeast alcohol free also I am not eating fruit of any kind right now I have a daughter who is gluten egg peanut soy and dye free as well
And three other less restricted mouths to feed
So al, winter I have been making either yeast free chicken and rice and veggie soup or a rice veggie chicken dish. I make a big batch of each and pick at it all week at mealtime. Sometimes I have eggs but I can't eat them too often or I become sensitive to them. Lots of salads too
I like warm foods. Anyone have a staple that they are willing to share? Getting really tired of eating the same things.
Thanks for your help!
-------------------- Tick bite in 2006, bullseye rash, treated with 2 rounds of 2 weeks of doxy. (once in 2006, once in 2009) Dx with chronic Lyme May 2011. LLMD April 2012, Treating with omnicef/zith Lots of supplements! Posts: 640 | From Connecticut | Registered: Apr 2011
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posted
Ps. Cookbooks seem too overwhelming to wade through right now. I am sure you can relate!
-------------------- Tick bite in 2006, bullseye rash, treated with 2 rounds of 2 weeks of doxy. (once in 2006, once in 2009) Dx with chronic Lyme May 2011. LLMD April 2012, Treating with omnicef/zith Lots of supplements! Posts: 640 | From Connecticut | Registered: Apr 2011
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posted
Are blogs with recipes too overwhelming to look at right now? You can send me a message if you need some recipe ideas. I'd be happy to help.
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- I never use a cookbook - but I've seen a lot of cooking shows on PBS and picked up a lot of hints.
If, like me, you just can't pay attention to a recipe, you can learn the techniques from TV, YouTube or other videos.
I do think a concerted effort to WATCH a cook or two really helps.
COOKING WITH CHRISTINA is a good start for vegetarian dishes (but just leave out any wheat or brown rice syrup).
MEDHUR JAFFREY - find her site and her YouTube clips for fabulous Indian foods.
Curried lentil soup is a breakfast staple for me, or for any meal of the day.
I eat real food. I do not consider my diet limited in any way, though, I simply do not eat processed foods and I must avoid gluten, dairy, corn and soy. Good to know as that information has helped me so very much.
GARDEN HERBS & SPICES - I've developed a love affair here. I just counted jars and deck plants. I have 35. I could do with no less and could use a few more.
I just make it up as to what I have a taste for.
My basic shopping list:
PRODUCE is the focus. (hundreds of choices)
Onions are key in nearly every meal I make. Usually garlic, too.
Nuts (again, so many kinds)
Nut milk (any good blender can make nut milk from the softer nuts such as walnuts and pecans)
With the nut milk as the base, frozen dark berries can make nice smoothie.
Nut butters (hazelnut is my favorite)
Oils: olive, avocado, almond, toasted sesame, coconut - light use of organic ghee.
Coconut milk (not the "light" as that's just paying for water.)
Cocoa powder (mixed with nut butters)
Carob powder
Legumes for soups, added to salads
HUMMUS - so many variations
Baba Ganoush
Basil Pesto (with lots of other greens)
Eggs, Fish (WILD Salmon, sardines), Meat - organic, humanely raised and cared for at each step.
GF whole grains, seeds, legumes such as
Quinoa & Red or Black Quinoa; Millet; Amaranth; Whole Buckwheat Groats; Brown, Red, Chinese Forbidden Black RICE; Wild Rice.
Pasta - Gluten-Free Tinkyada has many kinds - or Trader Joe's brown rice PENNE. Not too often and in moderation with lots of veggies.
I seldom buy these but they are good: MARY'S GONE CRACKERS
Stevia - SweetLeaf Stevia clear (the only process food, of sorts. It contains some "natural flavors" though so I'm moving away from that)
or Trader Joe's powdered
GREEN TEA.
Sometimes: One ounce of 85% Dark Chocolate, organic (Green & Black or Dagoba). No less than 85%. And one ounce goes a long way, especially along with nuts.
====================================
Travel the world for flavors - or at least just consider the garden herbs and spices of the many cuisines around the globe. -
[ 04-07-2012, 06:33 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
Yup. Don't want to look at lists of any kind. Just wondering what peoples go to dish is.
I am in good shape I am sure compared to many eing that we are already doing a lot of gluten and dairy free becaus of my daughters allergies. I don't really feel deprived either, just uninspired.
I feel like I am stuck on veggies. I eat a lot of spinach lettuce onion pepper green beams asparagus carrots I need something new to add. I can't eat beans. Just don't like the texture.
I,am feeling like I just need a little inspiration I the form of a single something that you often eat. thanks
-------------------- Tick bite in 2006, bullseye rash, treated with 2 rounds of 2 weeks of doxy. (once in 2006, once in 2009) Dx with chronic Lyme May 2011. LLMD April 2012, Treating with omnicef/zith Lots of supplements! Posts: 640 | From Connecticut | Registered: Apr 2011
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-------------------- Tick bite in 2006, bullseye rash, treated with 2 rounds of 2 weeks of doxy. (once in 2006, once in 2009) Dx with chronic Lyme May 2011. LLMD April 2012, Treating with omnicef/zith Lots of supplements! Posts: 640 | From Connecticut | Registered: Apr 2011
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- I hope you can see the list as a FORMULA, a template . . . put into your own columns.
If I could, I would eat avocado and red bell pepper each day, with hummus. For breakfast.
Cost and the fact I get shopping delivery just once a month curtails that desire but for those with frequent access to a market, go and
see what calls to you. I think you have to be there, cozy up to the veggies, and get to know them. Who wants to go home with you? What FLAVORS strike your fancy?
While food is functional (and most of the world just does not have enough so I feel silly saying that food is a sensual experience.
Still, my guess is that those who must live closer to the earth can taste & enjoy their food better than many of us who have relied for years for products in packages, instead of food from the earth.
If nothing else, I'd like to help people fall in love with exquisite food. Right in their own kitchen. And it can be easy - once one has a formula.
However, there is absolutely no way around the fact that we should be eating a LOT of vegetables each day, from breakfast forward. A lot. It's just required for a human being.
But the payback is that they nourish us and then we can better enjoy life.
And it is possible to fall in love with vegetables - it is all about flavor and coming to a sensory relationship with all that.
Ruth Reichl did this for me. Her books are very funny and so full of adventures with flavor, and that is just the narrative of her growing up, etc. I'm not even talking about cookbooks. These are narrative.
And then I came to recall my grandmother who had a food garden that would have won an annual world prize. Her relationship to food from that garden was one I did not understand until I became very ill and then needed to learn how to love real food.
But, how to start?
Saut� an onion and you have just crossed into gourmet territory. It all starts with that aroma, that sweetness, that satisfaction.
Saut� an onion - every day. It's the best start. From there, you can create anything. -
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Broiled Lamb Chops or Pork Chops with broiled veggies and Cauliflower "mashed potatoes" (mashed/pureed cauliflower with ghee)
Avocado Dips, Puddings or Smoothies (good replacement for dairy to make shakes, snacks and desserts...makes things creamy!)
Other ingredients that add interesting texture: Jicama, Radishes, Artichokes, Teff, Amaranth, Unsweetened Coconut Shavings, Pumpkin Seeds, Cabbage in Salads, Kale Chips
Posts: 44 | From United States | Registered: Mar 2012
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posted
As Keebler says: Saut� an onion and you have just crossed into gourmet territory. It all starts with that aroma, that sweetness, that satisfaction.
Ah yes! The onion...one of my favorite go-tos and starter-ups.
Risotto! Start by sauteing a chopped onion in the pot before adding the risotto! You can get organic chicken broth and add veggies to it, and/or shrimp or chicken. You just wouldn't add the parm cheese b/c of being dairy-free. Risotto is very easy, just time-consuming.
And guacamole is awesome and so nutrient-dense. Avocado, tomato, garlic, onion, cilantro, lime. And corn chips. You can find organic/GM-free corn chips in most grocery stores these days.
What about tacos? Good quality chopped meat with onion and garlic added in while sauteing. Then top with lettuce and tomato.
And what about bbq..a nice steak or filet mignon (if you want to splurge) or a just a chicken cutlet marinated for an hour or so in a bit of lemon juice, olive oil, garlic, salt & pepper? Serve any of them with rice or a baked potato and a salad.
If you and your family like seafood, think about doing grilled shrimp or shrimp cocktail.
Or making baked flounder or sole--put the fish on a baking sheet, grease with olive oil, season with lemon, salt, pepper. Top with breadcrumbs (you can make your own GF breadcrumbs with Rice Chex) and a pat of butter (or not when dairy-free). Bake at 400 for 10-15 minutes depending on thickness of the fish, then broil for a couple of minutes to desired doneness.
Ideas for lunch: Tuna salad. A turkey wrap--with lettuce, tomato, avocado, mayo, bacon bits. Cereal with almond milk and fruit salad.
It's so hard doing the diet thing. But once you're in the groove, it gets easier. If you think in terms of shopping for fruits, veggies, lean meats and seafood, you're ahead of the game.
Snacks present a unique problem as so many of them are unhealthy. I buy nuts for hubby. I also buy popcorn and Breyer's ice cream. I try to stay away from the packaged cookies and cakes as much as possible.
Good luck and best wishes to you!
~Alana
-------------------- You gain strength, courage, and confidence by every experience in which you really stop to look fear in the face. You are able to say to yourself, 'I lived through this horror. I can take the next thing that comes along.'
---Eleanor Roosevelt Posts: 748 | From somewhere | Registered: May 2010
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Lauralyme
Frequent Contributor (1K+ posts)
Member # 15021
posted
Thanks. Yes. This is what I need. Small snippets of ideas so that I can process it all
I really dont think it's hard. I have bee cooking for my little one for 6 years but the yeast and sugar thing is different
And as many can relate it is the initiating or learning of something new right now that presents a problem......not the diet.
I will add one. Salsas are so great. There is one I make ( learned this previously) with tomato cuke avocado red pepper cilantro lime juice salt pepper and a little jalape�o. It is so good.
Need more salsa ideas too. It's just the "figuring out" of new thi ga that is so tough so this helps!
Keep me coming please. Thank you!
-------------------- Tick bite in 2006, bullseye rash, treated with 2 rounds of 2 weeks of doxy. (once in 2006, once in 2009) Dx with chronic Lyme May 2011. LLMD April 2012, Treating with omnicef/zith Lots of supplements! Posts: 640 | From Connecticut | Registered: Apr 2011
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posted
Oh yes. And onions have been a staple lately. They Re really good sliced with a little olive oil on the grill. So sweet.
-------------------- Tick bite in 2006, bullseye rash, treated with 2 rounds of 2 weeks of doxy. (once in 2006, once in 2009) Dx with chronic Lyme May 2011. LLMD April 2012, Treating with omnicef/zith Lots of supplements! Posts: 640 | From Connecticut | Registered: Apr 2011
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All pretty quick, minimal ingredients.
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kam
Honored Contributor (10K+ posts)
Member # 3410
posted
Lately, I have been doing a brown rice and chicken thigh oven dish.
I think I add creme of chicken, water, frozen mixed veggies, bake..maybe 350 for ? min.
And chili: can of chili beans, kidney beans, hamburger meat, tomatoe paste, cut tomatoe and something (Pepper?) canned, onions and garlic if I am able to cut them up and add them
bell pepper cut up
bay leaf
I need a change so I will be watching this thread for something that might work
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
Shredded chicken, broth made from that chicken (chilled overnight to separate), carrots, frozen spinach and (already cooked) black rice added last.
Seasoned with CORIANDER, I use about 1 tsp. per bowl, a dash of NUTMEG - and sea salt. Drizzle of a good oil. -
[ 04-08-2012, 05:44 PM: Message edited by: Keebler ]
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Keebler
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posted
- Breakfast:
Left over yet very delicious wild salmon with a generous sprinkling of dill weed - dressed with a dollop of Greek yogurt, a squirt of lemon and a mere whisper of stevia.
Avocado & salad greens. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
I am moving in Keebler. I will just eat your leftovers. Plus you make me very hungry!
Keep me coming. So far I am very inspired to try the grain free wrap recipes and the jicama.
I too do a lot of stir fried veggies with chicken and brown rice meant swallow another bite of it though. Just tired of it.
Tacos are a great idea. In fact my food allergic daughter has recently discovered a love of tacos. And you are correct....you can stuff them with anything. Maybe stir fried veggies will tastemdifferent wrapped in jicama tortillas or a taco shell!
Thanks to everyone!
-------------------- Tick bite in 2006, bullseye rash, treated with 2 rounds of 2 weeks of doxy. (once in 2006, once in 2009) Dx with chronic Lyme May 2011. LLMD April 2012, Treating with omnicef/zith Lots of supplements! Posts: 640 | From Connecticut | Registered: Apr 2011
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lymeinhell
Frequent Contributor (1K+ posts)
Member # 4622
posted
Atkins has a FABULOUS chicken cordon bleue recipe. When I was dairy free, I substituted soy cheese for what they recommend. It's easy and fabulous in itself. I typically would serve it with steamed asparagus.
The basic idea that makes this such a good recipe:
The coating of the chicken is ground almonds and grated cheese. (Skip their recommended Atkins bread crumbs altogether.) You melt some butter on a cookie sheet and bake at 375 for 35 mins, flipping over halfway.
Cook it once and you will crave your chicken this way all the time, stuffed or not!!
I'm having trouble finding the ACTUAL recipe at the moment. I have the cookbook and will post what I have when I am home.
-------------------- Julie _ _ ___ _ _ lymeinhell
Blessed are those who expect nothing, for they shall not be disappointed. Posts: 2258 | From a better place than I was 11 yrs ago | Registered: Sep 2003
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posted
Hi pme, I'm the one that suggested the grain free wraps, tacos and jicama. Just wanted to note that Jicama is really good dipped in things! Nut/seed butters, veggie dips, guacamole...it's a good snack, and more exciting than celery.
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posted
I am excited to try these new things. I am also excited as except for nut butters they are safe for my fa daughter
Asparagus. Yum. I agree
-------------------- Tick bite in 2006, bullseye rash, treated with 2 rounds of 2 weeks of doxy. (once in 2006, once in 2009) Dx with chronic Lyme May 2011. LLMD April 2012, Treating with omnicef/zith Lots of supplements! Posts: 640 | From Connecticut | Registered: Apr 2011
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posted
I do no the restricted lyme diet. Limiting or eliminating almost everything. Do I have to watch fats too? I love straight coconut butter and chicken thighs. Please don't tell me I have to limit fats...especially since I'm losing weight at a ridiculous clip.
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posted
For cooking, an electric pressure cooker is an extremely easy way to cook ANYTHING.
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Keebler
Honored Contributor (25K+ posts)
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posted
- Rather than "restricted diet" I consider this a
"specific food plan" -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Pumpkin seeds honey a little olive oil and salt in a food processor.
Makes a good spread or dip for rice crackers.
-------------------- Tick bite in 2006, bullseye rash, treated with 2 rounds of 2 weeks of doxy. (once in 2006, once in 2009) Dx with chronic Lyme May 2011. LLMD April 2012, Treating with omnicef/zith Lots of supplements! Posts: 640 | From Connecticut | Registered: Apr 2011
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Keebler
Honored Contributor (25K+ posts)
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posted
- Avocado oil would be good with pumpkin seed butter, too. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
I just ate pumpkin seed butter this morning (I like it on apples, lundberg rice cakes, jicama, cucumbers, celery...) but I blended it with grapeseed oil because it has a milder, more buttery flavor than olive oil.
To avoid the honey but still make it a little sweet, I wonder how it would taste with unrefined coconut oil. That may be tricky though and require some melting...
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Keebler
Honored Contributor (25K+ posts)
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posted
- WALNUT or ALMOND oil might be nice with it. It may not need any other oil as it's got oil of its own but can be very thick.
Personally, I don't think I'd like coconut oil with it.
A dash of Nutmeg or Coriander might be good. As pumpkin peaks in the autumn, I'm thinking of other elements that go with that season and in the same geographic area. -
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posted
mmmmm....yes the olive oil I put in tasted a little funny. I think it is because it has been a while since I made it and because of being on this diet (and sinus surgery) my taste buds are a bit more sensitive.
I think almond might be good...
Do you keep this in the fridge?
-------------------- Tick bite in 2006, bullseye rash, treated with 2 rounds of 2 weeks of doxy. (once in 2006, once in 2009) Dx with chronic Lyme May 2011. LLMD April 2012, Treating with omnicef/zith Lots of supplements! Posts: 640 | From Connecticut | Registered: Apr 2011
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posted
Also...how do you make cashew butter? Same way?
-------------------- Tick bite in 2006, bullseye rash, treated with 2 rounds of 2 weeks of doxy. (once in 2006, once in 2009) Dx with chronic Lyme May 2011. LLMD April 2012, Treating with omnicef/zith Lots of supplements! Posts: 640 | From Connecticut | Registered: Apr 2011
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