Hi there,
I've been "gluten free," or so I thought, for about a year now, plus the time when I was off of nearly everything for a year and a half before that! I thought I would see a lot of improvement, but I really haven't. My joints still hurt, and, in fact, have gotten worse. I need knee replacements now. I'm still tired most of the time, and don't sleep well at night because of interstitial cystitis (IC). I have other symptoms, too. I've known there was "something" that was my root problem. I thought maybe it was the IC, but it doesn't explain cataracts and some of my other issues, like the advanced arthritis -- I've had that since I was in my 20s.
Then, a couple of days ago, a dear friend of mine who has been "gluten free" for about as long as I have, with basically the same results, showed me a website that I'd not seen before: Gluten Free Society. On that site, the doctor, Dr. Osborne, contends that every grain has glutinous proteins in them. He says that if a person is gluten sensitive, it's not just wheat, rye and barley that are the problems, but all grains!
To be honest, that rocked my world. I've used corn extensively since my allergy testing three years ago, plus other grains like sorghum and recently, rice. I had just purchased quite a lot of "gluten free" breads, bagels, tortillas, etc. I decided to "test out" his theory. I had a couple of pieces of my "gluten free" bread before I went to bed. I had a horrible night! That was enough for me. I'm sick and tired of being sick and tired!!
I am redefining my definition of "gluten free" to being "grain free" from here on. I'm not going to pull down my previous recipes at this point, but I will add the tag "grain free recipes" to my on-going creations. I guess one could say that I'm going paleo because I will, also, be dairy free. I discovered months ago that I don't do well with any dairy -- not even the dairy substitutes. I suppose I could make my own almond milk, but I don't use it enough to warrant it at this point.
I hope my discoveries will help someone else...
Blessings,
Sharron
c2013 Sharron Long & Adams Media, Inc.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Tuesday, September 17, 2013
Safe Farmer's Breakfast
I fixed a "normal" Farmer's Breakfast for my guys this morning, and it smelled so good! It had onions, potatoes, ham and eggs in it. The onions and ham are big no-nos for me, and it was hard to stay out of it! Then, I reasoned that I could make myself some Safe Farmer's Breakfast -- without dairy, without gluten and IC friendly.
Safe Farmer's Breakfast
Makes 2 servings
Peel and dice one medium sized potato. Place into an 8" frying pan coated with cooking oil spray. Season lightly with sea salt (or a safe seasoning salt -- I make mine.) Cover and cook over medium heat for about 10 minutes or until the potatoes are becoming tender.
Add about 1/2 cup diced cooked pork, (or chicken), and 1 to 2 teaspoons coconut oil to the potatoes. Cover the pan and cook the mixture for about 4 minutes or until the meat is hot.
Beat 4 eggs with a little sea salt and pour over the meat and potato mixture. Allow the eggs to partially set before stirring them. Cook the eggs until they are firm.
Enjoy!
c2013 Sharron Long & Adams Media, Inc.
Safe Farmer's Breakfast
Makes 2 servings
Peel and dice one medium sized potato. Place into an 8" frying pan coated with cooking oil spray. Season lightly with sea salt (or a safe seasoning salt -- I make mine.) Cover and cook over medium heat for about 10 minutes or until the potatoes are becoming tender.
Add about 1/2 cup diced cooked pork, (or chicken), and 1 to 2 teaspoons coconut oil to the potatoes. Cover the pan and cook the mixture for about 4 minutes or until the meat is hot.
Beat 4 eggs with a little sea salt and pour over the meat and potato mixture. Allow the eggs to partially set before stirring them. Cook the eggs until they are firm.
Enjoy!
c2013 Sharron Long & Adams Media, Inc.
Tuesday, September 10, 2013
Mini Pecan Pies -- Sugar free, dairy free, gluten free
These are pretty simple to make, and they are delicious to eat!
Mini Pecan Pies
Pre-heat the oven to 350F. In a food processor with a chopping blade, Grind:
2/3 cup nuts -- cashews, almonds, etc.
Add:
4 packets Truvia type sweetener
1/8 teaspoon salt
1/4 cup dairy free butter substitute or coconut oil
Process until well combined. Divide the crust into 6 equal portions in 6 standard-sized muffin cups. Bake them at 350F until they are becoming golden, about 6 minutes. Cool the crust completely before adding the filling.
In a mixing bowl combine:
2 eggs
1/2 teaspoon vanilla
1 tablespoon dairy free butter substitute or coconut oil
1/2 cup agave nectar (Perhaps half agave and half corn syrup?)
Add
2/3 cup pecan halves
Pour the mixture over the crusts, making sure the pecans are evenly distributed. Bake them at 350F for aobut 11 minutes or until they are becoming set. Cool completely before serving.
c2113 Sharron Long and Adams Media, Inc.
Mini Pecan Pies
Pre-heat the oven to 350F. In a food processor with a chopping blade, Grind:
2/3 cup nuts -- cashews, almonds, etc.
Add:
4 packets Truvia type sweetener
1/8 teaspoon salt
1/4 cup dairy free butter substitute or coconut oil
Process until well combined. Divide the crust into 6 equal portions in 6 standard-sized muffin cups. Bake them at 350F until they are becoming golden, about 6 minutes. Cool the crust completely before adding the filling.
In a mixing bowl combine:
2 eggs
1/2 teaspoon vanilla
1 tablespoon dairy free butter substitute or coconut oil
1/2 cup agave nectar (Perhaps half agave and half corn syrup?)
Add
2/3 cup pecan halves
Pour the mixture over the crusts, making sure the pecans are evenly distributed. Bake them at 350F for aobut 11 minutes or until they are becoming set. Cool completely before serving.
c2113 Sharron Long and Adams Media, Inc.
Monday, September 09, 2013
Nutty Coconut Treats
This is a gluten free, dairy free, very low sugar and IC friendly recipe. I'm trying to be back on my low carb way of eating, however, it is a challenge with all of my restrictions. I bumped into this recipe online, but have significantly changed it. I hope you enjoy my version!
Nutty Coconut Treats
In a food processor, with the chopping blade, process:
1 cup each almonds, cashews
Until they are coarse crumbs. Don't overprocess them or you'll end up with nut butter. Yummy, but not the effect wanted!
Add the following and process until combined:
1 cup unsweetened coconut, shredded
1/2 cup almond butter
2/3 cup coconut oil
1 tablespoon rice flour
(1/2 teaspoon sea salt, if the nuts are unsalted)
1 1/2 tablespoons sorghum molasses (optional if unavailable)
6 packets Truvia type sweetener
1 tablespoon vanilla
Line a 9"x9"x2" baking dish with wax or parchment paper. Pour the processed mixture into the pan and smooth the surface.
In a small bowl, microwave about 1 minute, stirring half way:
1/4 c white chocolate chips*
1/2 tablespoon coconut oil
Drizzle over the nut mixture in the pan and smooth it down with the back of a spoon. Place in a refrigerator for about an hour before cutting into chunks. Enjoy!
* If the small amount of sugar in the white chocolate is bothersome, sugar free chocolate chips can be use if they are tolerated. Otherwise, simply omit the topping.
cSharron Long and Adams Media, Inc., 2013
Nutty Coconut Treats
In a food processor, with the chopping blade, process:
1 cup each almonds, cashews
Until they are coarse crumbs. Don't overprocess them or you'll end up with nut butter. Yummy, but not the effect wanted!
Add the following and process until combined:
1 cup unsweetened coconut, shredded
1/2 cup almond butter
2/3 cup coconut oil
1 tablespoon rice flour
(1/2 teaspoon sea salt, if the nuts are unsalted)
1 1/2 tablespoons sorghum molasses (optional if unavailable)
6 packets Truvia type sweetener
1 tablespoon vanilla
Line a 9"x9"x2" baking dish with wax or parchment paper. Pour the processed mixture into the pan and smooth the surface.
In a small bowl, microwave about 1 minute, stirring half way:
1/4 c white chocolate chips*
1/2 tablespoon coconut oil
Drizzle over the nut mixture in the pan and smooth it down with the back of a spoon. Place in a refrigerator for about an hour before cutting into chunks. Enjoy!
* If the small amount of sugar in the white chocolate is bothersome, sugar free chocolate chips can be use if they are tolerated. Otherwise, simply omit the topping.
cSharron Long and Adams Media, Inc., 2013
Sunday, September 08, 2013
Zucchini-Pork Nuggets
Zucchini-Pork Nuggets
This will feed about 8. I cooked about half of them then froze the rest for a
"quick and easy" meal another time. This is a gluten free, dairy free and IC
friendly recipe.
Grind:
1- 8" zucchini
3 stalks celery
2-medium sized mushrooms
Add:
2 eggs
2 pounds ground pork (or whatever ground meat is handy)
Season with
about 1 tablespoon seasoning salt
1/2 tablespoon garlic granules.
Mix very well. Drop by small scoopfuls, (1/2 ice cream scoop size), into a pie pan
with cornstarch spread across the bottom. Roll the balls in the cornstarch then
flatten them lightly. Fry in hot oil until golden brown about 2 1/2 minutes. These
would be delicious with any dipping sauce, but they are fine plain.
Enjoy!
cSharron Long and Adams Media, Inc. 2013
This will feed about 8. I cooked about half of them then froze the rest for a
"quick and easy" meal another time. This is a gluten free, dairy free and IC
friendly recipe.
Grind:
1- 8" zucchini
3 stalks celery
2-medium sized mushrooms
Add:
2 eggs
2 pounds ground pork (or whatever ground meat is handy)
Season with
about 1 tablespoon seasoning salt
1/2 tablespoon garlic granules.
Mix very well. Drop by small scoopfuls, (1/2 ice cream scoop size), into a pie pan
with cornstarch spread across the bottom. Roll the balls in the cornstarch then
flatten them lightly. Fry in hot oil until golden brown about 2 1/2 minutes. These
would be delicious with any dipping sauce, but they are fine plain.
Enjoy!
cSharron Long and Adams Media, Inc. 2013
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