Tags
brown rice, food allergies, gluten free, Maker's Diet, mushrooms, mustard, pasta, spinach, Ulcerative Colitis, vegan
Here’s A Sneak Peak of Dinner….But First……..
Today was a bit of a downer day. I don’t mean to bring negativity to my Happy Tummies, but I got the results back from a food and environmental allergy panel I took about 3 weeks ago. I got a bunch of blood drawn, sent the results to a lab in Massachusetts, and have waited with bated breath for results that could lead to some answers for my UC.
I’m at the beginning of my 4th week on my new holistic regime, and part of the therapy was to check for food allergies. Well…they came back, and not so wonderfully. I mean, I guess I should be thankful that there’s not more, or more severe allergies, but it still is crummy.
Drum Roll Please:
Wheat
Egg Yolks
Tomatoes
Almonds
Cashews
Yeast
Green Peas
Coconut
Ginger
Black Walnuts
Pineapple
Green Beans
Pinto Beans
So, this list doesn’t seem like a big deal, but the top 5 are staples in my diet — and all store-bought GF products usually contain yeast AND egg yolks. Almond milk has been a lifesaver, and cashews are my favorite snack.
Here’s a typical day:
Breakfast: Eggs + GF Tortilla —- no more yolks
Lunch: Eggs + Tomato salsa + cilantro + GF Tortilla —– no more yolks or salsa
Snacks: Almonds, Cashews, Raisins, GF Chips w/ Hummus, Apples — no more almonds or cashews
Dinner: I cook all the time with ginger, peas, TOMATOES, sun-dried-tomatoes, coconut, almond milk, and eggs — not anymore! No more yummy homemade Marinara Sauce or amazing Pad Thai or Chinese Stir Fry or Curries or Frittatas or Homemade GF Pizza! ::tear::
Snack: Almond – Cashew – Raisin – Dark Chocolate homemade trail mix — goodbye
Dessert: French Macaroons (Made with almond flour) — adios!
Ok enough wallowing in self-pity.
As with everything in life, I need to see the good in this. I need to realize that although these foods are foods that bring enjoyment, they also could be culprits to why I’m still not completely healed from my Ulcerative Colitis flare yet. This is a blessing in disguise, because now I have something that I can control to help in the healing process. By avoiding these foods, I could possibly stay away from flares indefinitely, or at least prolong my remission! I’ll just have to be more creative making yummy, delicious, healthy and nutritious gluten-free and vegan fare without these ingredients — at least for right now.
Ok, thanks for letting me vent. Now on to dinner tonight! I made a delicious Zesty Spinach and Mushroom Pasta with Broiled Flounder! It was D-licious!
Here’s what you need:
1 box of mushrooms — sliced
1 onion — diced
5 garlic cloves — minced
1 box of baby spinach — chopped
1/4 cup white wine
1/2 cup vegetable stock
2 tsp Dijon mustard mixed with 2 Tbsp water
1 tsp corn starch mixed with 2 Tbsp water
pinch of nutmeg
reserved pasta water
Saute your onion in 1 tsp EVOO, salt and pepper. Let it soften and start to brown. Then, add your garlic and mushrooms and let them release their moisture and brown. Deglaze the pan with the wine, scraping up the bottom of the pan. Add your veggie stock and spinach, and cover the pan for 2-3 minutes to wilt the spinach. Then, stir in your mustard sauce and nutmeg. Finally, stir in your corn starch slurry and allow the sauce to thicken. Add in your cooked brown rice pasta and toss to coat. Use a little pasta water to thin it out if necessary. Enjoy!
With this delicious pasta, I served amazing wild, ocean-caught flounder from Lobsta Bakes. I broiled it for 15 minutes with 1 tsp EVOO, lemon zest and juice, salt, pepper, and fresh dill. This was SO unbelievably moist and tender. And the dill gets a little charred underneath the broiler, so there’s a hint of smokiness. So delicious!
This meal was fantastic. The pasta was so flavorful! There was a zesty tang from the Dijon mustard, paired with the earthy chewiness from the mushrooms, and deep green savoriness from the spinach. All tied together with the slight garlic backdrop. Truly outrageous.
Until Tomorrow!
liz collar said:
Aw darling, so sorry to hear the results of your allergy tests. That is a huge upset. I love all those yummy foods too and would be heartbroken to say goodbye to them. But its just one more challenge to overcome and luckily, God made some really delicious foods for us and he gave us a bunch to learn about. Are you able to do butternut squash or more unique mushrooms? What types of root veggies can you eat? And are there other types of milks made from other nuts? I love you so much and am just hoping for healing for your body,
glutenfreehappytummy said:
Thanks Liz:) I appreciate your kind, encouraging words. You’re right, this is just another piece of the puzzle. I know that this is going to lead to healing — I can feel it! Just by eliminating egg yolks today, I’ve felt significantly better! I love you and I’ll see you tomorrow:)
mary collar said:
Hello love. I’m so sorry that you have to say goodbye to these staples. I wish things were different and easier. But at least you know what the culprits are now and that may mean less pain and faster healing.
Care, you are so smart and tenacious. I have all the confidence in you to get through this and figure out how to make adjustments. Would you like to go over to Whole Foods and you can show me some of your new ideas? I love you so much.
glutenfreehappytummy said:
Thanks mom. Yeah that’d be nice
Lorena Janes said:
Hi Caralyn’
I am sorry to hear of your new list of limitations. Maybe you will introduce us to new yummy foods that we haven’t tried. Most of all, I pray that you will be healed as a result of avoiding these food items.
Here are some ideas:
Breakfast: Hot amaranth cereal with mixed dried fruit, pecans and banana and some carrot juice on the side. amaranth is a complete protein, but you can use another grain.Also, consider an egg white omelet with sauteed vegetables.
Lunch: Tuna with celery, cucumber, jicama, carrots, chickpeas, on a bed of lettuce topped with sunflower seeds and feta cheese, GF roll, diced melon and blueberries.
I like a challenge As I think of more recipes, i’ll forward them to you.
I am glad that you like the en papillote technique and enjoy the Egyptian pilaf.
Take care and enjoy your new adventure as you come up with wonderful meals.
Lorena
glutenfreehappytummy said:
Thanks Lorena:) I appreciate the remarkable kindness that is evident by you brainstorming those ideas for my situation. I am so grateful. Yeah this is a great excuse to be more adventurous and creative! I’m like you — I love a good challenge. And I know that all this is part of His plan. This is leading somewhere that is good. Who know, this could be the answer we’ve been waiting for!
Thank you for your prayers and encouragement.
Caralyn
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