Going Gluten Free

 

If you read my post from the beginning of January you will see that I was debating going gluten free.  It has been difficult for me.  I am definitely addicted to wheat.  Now, addicted to wheat? You are probably thinking, B…you ARE crazy. I have been looking into gluten intolerance as I don’t think that I have celiac’s disease where your body actually attacks itself {eroding the lining of your intestines..ouch…among other things to your body} I feel that my body shows the symptoms of glucose intolerance which can be found here. {there is even a glucose intolerance test you can take if you are interested}

I tried to eliminate wheat {the protein in wheat that is usually problem some for people is gluten} twice already, on the first day I felt great, the 2nd day was eh.., and then I felt like a mack truck ran me over.  I was incredibly fatigued, running a low grade fever and I was done.  I gave up.  Then my friend, who I have not seen since December {remember how I quarantined myself from the world with my plague like illnesses this winter…?!?} and she has lost 20+ pounds going gluten free.  I am incredibly proud of her.  She introduced me to the book Wheat Belly.  It is a great ready.  A MD wrote it, and it is full of research about how wheat has drastically changed over the past 50 or so years and how that effects our {humans} bodies.  It’s a great read and I recommend it.

It gave me the motivation to try this again. So, here I am at the end of day 2 of eliminating gluten from my diet.  {you will be reading this on my 3rd day gluten free}.  I am feeling better than before.  I am running a slight fever and am slightly fatigued, but so far it’s been ok. 

So get ready for some dairy free, meat free, gluten free recipes!

{and please share the ones that you have!}

Be well,

B

Easing off wheat and snacking on guacamole

Lately I have stumbled upon plantain chips.  Plantains are from the banana family, found mainly in tropical islands.  I remember having them with this amazing “green dip” {forgive me that I have no idea what the green dip is…and in fact this was eaten at the airport in Puerto Vallarta, Mexico….} but it was amazing! 

I have been trying to decrease my wheat intake, as I have forgone dairy and feel so much better, but my allergies {read running nose, itchy eyes, and fatigue} are still ridiculous even with taken allergy medicine daily, all year round.  I would like to ditch the medicine, but want to find the cause of the reaction.  Why put band aid over a stab wound…you need to find the origin of the bleeding to make it stop!  So I need to find what is making my body have an allergic reaction in order to make it feel better!

I also feel bloated and unable to loose some weight that I would like.. I am wondering if I have a gluten sensitivity, and with becoming vegan I eat tons of fruits, veggies, and wheat.  I’m hoping if I slowly ease off of the wheat products, even though it is whole wheat, that I will find my body working more efficiently.  I am sadly tired all the time, even though I am more physically fit than I have ever been.  I attribute this to eating something that is not agreeing with my body. 

After having Madaelyn and becoming vegan I feel as though I have become more aware of my body. Being tired all the time is not acceptable and I am not willing to live a life where I am struggling to stay awake.  So the best way to discover an allergy is to completely remove a food from your diet for about 3 weeks then re-introduce it to your diet to see how you react.  I can tell you that if I accidently have a food with dairy, my stomach and skin will let me know. My stomach gets so upset and painful, and my face breaks out!  I am wondering how going off wheat will effect me.

For now I am going to finish using the whole wheat products that I have, because I am not going to throw out food.  I plan on buying quinoa pasta, eating spaghetti squash, rice, and rice noodles as a substitute.  I am going to research breads made with other flours besides wheat, and I have a feeling that Whole Foods has a gluten free loaf. {note: I always buy bread from the bakery and freeze it.  I hate buying processed bread with preservatives.}

I have done pretty well not eating processed foods, and when I do buy prepared foods already it is usually from Trader Joes or Whole Foods, and I can pronounce all of the ingredients, and it is of the refrigerated or frozen kind to decrease preservatives being added.

So back to the plantain chips…I have substituted them for tortilla chips, and dip them in guacamole, it is de-lic-ious!!! My new snack obsession if you will.  I recommend you try it!  Plus avocado is soooo good for you and your brain!



I will keep you posted on my journey to becoming wheat free {aka gluten free} and how it affects my body.
What foods to you steer clear from? What ones do you love?  Any go to snacks?

Be well,
B

Eggplant Parmesan {vegan style}

Eggplant has become a staple in this vegan house.  Both M and I have discovered a love for squash and eggplant. 

{among the other foods we love include hummus, sweet potatoes, and vegan dahl balls}

A vegan twist that I have put on eggplant parmesan, {you could also substitute for a chicken parmesan} has quickly become a weekly meal for M and I with whole wheat pasta.  {I am interested in trying pasta made from quinoa next}  Since chicken and parmesan cheeses are not a vegan option I use eggplant {all of it} with some delicious substitutes.



I place it on a cookie sheet sprayed with organic olive oil. I then spray the tops of the eggplants with the organic olive oil.  Next I sprinkle nutritional yeast {which is a nutty/cheesy topping to use instead of parmesan cheese.  It is loaded with nutritional value and has a high amount of B12 which as a vegan I need to supplement and it tastes great!}  After that I sprinkle some garlic powder and dried oregano on top of the eggplant with the nutritional yeast.  Back for approx 15 to 20 mins at 350 degrees, depending on how think the slices of eggplant are done (tender and warm).

Prepare the pasta you prefer and if you are vegan make sure that the sauce does not have cheese or any milk products {casein and whey proteins included}. 

Plate the pasta with sauce and add the eggplant on top with a little more tomato sauce on top.
It is so delicious!  For more nutrition I also puree spinach and add it to my pasta sauce.
{puree-ing ensures that M eats it.  She is not a fan of the texture of cooked spinach, but pureed in tomato sauce is a hit!}

Let me know if you try it!

Be well,

B

New year, new me.

 

I have been thinking about this post for a while and have felt a little overwhelmed about writing it.  Last year was all about survival for me.  By far 2012 was the hardest year for me yet. 

But I did it.  I made it.  I survived.  And I had quite a few accomplishments as well…

I got to spend the precious time with my beautiful daughter.  I started running,. I have become extremely interested in holistic health and nutrition and became a vegan.  

I put my life back together. 

So this year I am looking forward to making the year about myself, and M of course!

My goals are to run a race a month.  Starting with the PF Chang’s Half Marathon in the Rock and Roll series in 10 days!!    I’m thinking of running a 5k in February and a 10k in March.  I’m hoping to make the lottery for the broad street run in May.  I am hoping to sign up for at least one and maybe two half marathons, including the Philadelphia Half (or maybe a full if I’m feeling really motivated!)  Along with running I want to incorporate more yoga and swimming in as cross training.  I have joined a gym so this should be easier to accomplish!

I’m going to continue my vegan lifestyle (although it’s a little flexible, I do use honey).  I love cooking and feel great about making many of my food from scratch, in particular my hummus!  My diet is a plant based diet.  I’m making smoothies and salads, and eating a ton of veggies.  Sometimes I eat too many grains and feel myself getting sluggish because I need to eat more veggies.  Fruit doesn’t seem to be a problem for me.

My final resolution, if you will, is the most important, to work on being the present with M.  She is the most important part of my life and I want to make sure that we have special times that will always be ours. For instance I have started doing Sunday morning bagel dates on the weekends she is with me.  I love them and I know she does too.  She is growing quickly and learning to appreciate things and is showing her own interests.  I can’t wait to start more traditions with her and work on letting go and seeing the world through her eyes.

{like when we dance outside anytime we hear music.  It is liberating}

So here is to a healthy lifestyle, focusing on balancing my mind and body, and living life in the present.

What are your resolutions?

Be well,

B

Mulligatawny soup...a version of it...

 

Hello!  I recently think that I got this recipe down to a good mix for myself. 

 I got the original recipe here called Detox Mulligatawny soup from Karina at Gluten Free Goddess, but I have made some variations....

 

This is a sweet, spicy, tangy, and overall amazing soup.  One of my favorites, especially in the cold weather!

 

 



 

Please note that I do not measure, especially for spices, I'm a big "eyeball-er" and use whatever I have in the kitchen.  So don't fret if its not exact, use what you have.

Ingredients:
1 small/med head of cauliflower (chopped)
1 box organic Vegetable stock
1 onion, preferably sweet can use red, chopped.
4-5 tsp of grated garlic
about 3/4 to 1 cup chopped carrots
1 sweet potato peeled and diced
1 butternut squash peeled and diced
2 to 4 apples peeled and cored
Turmeric (amazing detox seasoning)
Cayenne Pepper
Cinnamon
2-3 tbsp fresh ginger
12 oz vanilla coconut yogurt
Coconut Oil (maybe 2 tbsp..enough to coat the onions)

Directions:
On stove top heat coconut oil over medium heat.  Add onions to oil to caramelize (starts turning brown...not from burning!)  Add turmeric, garlic, and cayenne pepper (only add a little as it sits for a while and gets spicy! and I'm speaking from experience ;o).  You an add a little stock if your pot is getting a little dry.  When onions start to brown add garlic in and carrots.  Add the rest of vegetable stock in.  Add cauliflower, butternut squash, and sweet potato.  Add apples last, they take the least amount of time to cook.  I keep the soup on a simmer with a lid over it.  If you feel like a lot of your broth is evaporating add some water, or apple cider if you are so inclined...(I prefer the apple cider).

I like my soup as a puree, so when all the veggies are cooked through I move the pot to another burner (that is off) and use an Immersion blender to mix the soup until it is smooth.  If you don't have an immersion blender wait until the soup cools a mix in a blender. 

Once you have to consistency you would like move the soup back in the pot if necessary and over a low heated burner.  Add vanilla coconut yogurt (made from coconut milk, not cow's milk).  Most mulligatawny soups call for coconut milk, but I did not have it the first time I made it and substituted the vanilla coconut yogurt for it.  I tried the coconut milk as well, but prefer the vanilla coconut yogurt.  If you feel this is too rich for you try the coconut milk, about two cups (14-16oz).  Add cinnamon.  I love cinnamon and add a lot.  It's your preference.

Let simmer for 15-20 minutes over low heat.


I also make some home-made croutons by cubing bread that I have put in the freezer for croutons and bread crumbs before it goes bad.  I saute the bread in some coconut oil in a frying pan on med-hi heat.

Sprinkle croutons on top and enjoy!

Thanksgiving

I hope that your Thanksgiving was as beautiful as mine was!

 

I started off by working the morning shift for my patient.  I loved getting to spend part of my holiday with a family that I have worked with for over half a year.  Working as a nurse is a constant reminder for me at how blessed I am to have good health for myself and loved ones.

 

After work I got to share the holiday at my family's.  The only thing missing was my little one.  Sadly she was with her father for this Thanksgiving.  It was truly a sad thing to not have the most important person in my life there. 

 

Dear friends, you know that I have been vegan for over two months now.  Well on Thanksgiving I cheated a little.  I did not eat the Turkey.  And, I did not even miss it.  I did however, eat those yummy sweet potatoes.  You know the ones I'm talking about.  The ones layered with butter and brown sugar.  They tasted so yummy.  The string bean casserole.  It was yummy and I'm pretty sure in a cream sauce.  All the food was so delicious.

 

Sadly, the next day was not so great.  Friends, I had a Thanksgiving dinner hang over.  Please not I did not have any alcohol this was purely from the food I ate.  I have been eating clean so to speak for just shy of 3 months now and eating all of that butter, sugar and cream was not a good idea for me.  I was so tired the next day, I took a 2 hour nap with my daughter.  I also had a head ache the whole day that I could not shake. 

 

Talk about a snap of reality.  My body definitely works so much better when I do not eat dairy or any of its products. 

 

I did make some de-lic-ous vegan oatmeal chocolate (dark so there is no milk) cookies.  They were so. good.  I will be posting the recipe soon, promise!

 

Have you noticed  a difference in how you feel and what you eat?

 

Be well,

B

winner, winner, chickenless dinner

 

While paroozing online I found a recipe for meat-less taco's made with season walnuts as meat, plus the rest of your standard taco fixings.  I have never been a sour cream fan, so I don't add that, however you can make a cashew version. 

 

That is what I had envisioned for dinner tonight, but I ended up making pasta.

Whole wheat, with pesto sauce, baby spinach (fresh), with fresh tomatoes diced in.  A little extra basil and garlic, it was de-lic-ous.  :o) Some walnuts added in would have been great, but I'm a little leery on giving M walnuts and was hungry, so we passed on the walnuts for tonight.

 

We are big fans of whole-wheat pasta in this house. 

 M can eat it by herself and its filling, and has fiber.  Sadly, I have a difficult time feeding her dark greens.  She will eat the organic push packs that I buy for her mixed with fruit, but, lets face it friends, those packs cost some serious $$$.

So I am on a mission to find a yummy way to incorporate spinach and hopefully kale into her diet.

 

I personally drink a home made green drink (will post a separate blog with recipe on this at a later time) that I find delicious, however, M doesn't love it.  She also had tried my salads on several occasions, with no success in her toddler taste department. 

 

{roundabout to my original point}

 

I will be puree-ing spinach into my pesto pasta to see if M will eat it that way. 

Score one for hiding veggies in your child's food. 

 

{although spaghetti and squash is her favorite meal, that and veggie burgers.  win.}

 

 

What do you do to get your toddler to eat veggies? Or how do you make meals you like with veggies you normally wouldn't eat?

 

 

Makeover

 

Hello bloggers!  It's been quite a while. 

Life happens. 

 Change happens...

 

... and so has the appearance and content of my blog!

 

I have added pages about running and my vegan lifestyle. Have no fear there will be plenty of updates about M.  {and she has grown quite a bit since my last posting}

 

She is running around, showing her personality and is truly a gem. 

I will update you with a post soon to recap her milestones etc.

 

Otherwise feel free to look around at the new pages, and leave comments :-).

 

I will be running my first race this Saturday, the Rothman 8kn in Philly!!! I can't wait to tell you about it.  I am excited and a bit nervous! I know I can run the 8k as I have already ran further than that, however, I am used to running alone or with my jogger, not with a large group of runners, so I'm a little anxious about that.  Any tips from my running friends?

 

Some yummy recipes to come up soon as well including oatmeal choc chip cookies  and mulligatawny soup my vegan version.  Both are delicious!!

 

{I guess I am a slightly biased judge, but M ate both up...and we all know toddlers don't eat foods they don't like.  They don't always even eat foods they do like!}

 

 

Here is to good cheer and wellness. 

 

Bridgette