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.

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

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

Interstitial Cystitis

I just recently discovered that I have a condition called Interstitial Cystitis. It seems to be associated with foods that I'm allergic to, as well as, foods that are acidic. So, how that bears out is, not only do I have to avoid foods that I'm actually allergic to, but anything else that causes the symptoms. This has made my already rather restricted diet, even more restricted! Many of the foods that I used to give my recipes flavor are now off my menu. This includes things like:

Lemons

Limes

Any citrus

Pineapple

Any tart or tangy fruits

Tomatoes

Processed meats (lunch meat, sausage, bacon, etc.)

Peppers of any kind

Pickles of any kind

Vinegar

Most salad dressings

Most condiments (ketchup, mustard, etc.)

Spices like paprika, pepper

Anything “hot or spicy”

Any tart or tangy dairy, like buttermilk, yogurt or sour cream

Hard, aged cheeses, like aged Cheddar and Parmesan

Chocolate

Tea

Coffee

Soda (pop)

Of the many sites I've read on the Interstitial Cystitis Diet, most agree that avocados, apples (sweet ones), pears and blueberries are safe. Peppermint tea is safe and actually helps with symptoms. I found I can drink nearly flat Diet Dr. Pepper on occasion without symptoms. Sites say Root Beer with a lot of ice is okay. I've not experimented with that yet.

So, in addition to my recipes being gluten free, etc., they will also be friendly for the IC Diet from here on out.

There is going to be a lot of trial and error with this, and some things that might work fine for me might not work at all well for others.