tag:blogger.com,1999:blog-46037059441261800892024-03-13T05:52:52.139-07:00Food- It's ComplicatedA journal of everything I've learned about food, myself, and the world around me as I work my way through the Candida Diet maze and in to a life of healthy, gluten-free eating. JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-4603705944126180089.post-79549327137104795592015-01-07T19:10:00.000-08:002015-01-07T19:56:44.771-08:00Spicy Tuscan Bean Soup with Kale<div style="text-align: center;">
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<a href="http://4.bp.blogspot.com/-Bx8syd44cbA/VK3wM6cbHuI/AAAAAAAAFn0/_zgfBruUa_8/s1600/20150107_183710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Bx8syd44cbA/VK3wM6cbHuI/AAAAAAAAFn0/_zgfBruUa_8/s1600/20150107_183710.jpg" height="180" width="320" /></a></div>
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<b>Ingredients:</b><br />
<ul>
<li>2 TB <i>Widltree </i>European Dipping Oil, Tuscan</li>
<li>1 cup chopped peppers (any and/or all colors)</li>
<li>2 cups diced onion (any and/or all colors)</li>
<li>1 cups diced celery (If it's not green, it's probably not celery.)</li>
<li>3 cloves garlic, minced or pressed</li>
<li>Juice from one lemon</li>
<li>32 oz. container of Chicken or Veggie Stock OR 4 cups water + 4 TB <i>Wildtree</i> Chicken or Veggie Bouillon Soup Base*</li>
<li>15 oz. can of Cannellini Beans</li>
<li>15 oz. can of Great Northern Beans</li>
<li>15 oz. can of tomato sauce</li>
<li>2 Bay Leaves</li>
<li>1 tsp. <i>Wildtree</i> Hot & Spicy Fra Diavolo blend</li>
<li> <span style="text-align: center;">4 cups kale, stems removed and chopped</span></li>
</ul>
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<b>Directions:</b><br />
<ul>
<li>Heat the grapeseed oil in a large stock pot over medium heat. Add the veggies & the lemon juice and cook until onion is translucent, about 10-15 minutes.</li>
<li>Add the Chicken or Veggie stock (or Bouillon), beans, bay leaves, tomato sauce, and Hot & Spicy Fra Diavolo blend and stir.</li>
<li>Cover and simmer on low for at least 30 minutes. (I left mine simmering on the stove for 45 minutes until my husband came home from work.)</li>
<li>Ten minutes before serving, add kale and continue cooking on low heat until kale is wilted.</li>
<li>Remove bay leaves and serve with crusty artisan bread (or in my case, gluten free crackers) spread with <i>Wildtree </i>Smoked Mozzarella & Tomato Spread.</li>
</ul>
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<a href="http://4.bp.blogspot.com/-oaDlOsmvd28/VK3wNjcbO5I/AAAAAAAAFn4/E_L1sE5CCMw/s1600/IMG_20150107_185330.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oaDlOsmvd28/VK3wNjcbO5I/AAAAAAAAFn4/E_L1sE5CCMw/s1600/IMG_20150107_185330.jpg" height="240" width="320" /></a></div>
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So good! This was a perfect meal for a freezing Minnesota winter night. This soup can be made Vegetarian by simply using vegetable stock, or you can use chicken stock and add 4 ounces of cooked spicy Italian sausage for an extra kick! You can also use pretty much any veggies you want, I just used up what was left over from the holidays in my fridge. Sweet potatoes would be a great addition to this soup!</div>
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*Please note that the Wildtree bouillon soup bases are NOT gluten free. I used Kirkland Organic Chicken stock from Costco.<br />
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For the original recipe, please visit:<br />
http://shop.wildtree.com/pages/cfRecipes_Detail.cfm?RecipeID=1007</div>
JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-51624002247371750352014-02-17T18:35:00.002-08:002014-11-17T14:32:15.628-08:00Cajun Basil Winter Squash <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8losUgk7Vm8/UwLHrJKIUrI/AAAAAAAAB4k/VVbNORi1Or4/s1600/IMG_20140217_195528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8losUgk7Vm8/UwLHrJKIUrI/AAAAAAAAB4k/VVbNORi1Or4/s1600/IMG_20140217_195528.jpg" height="240" width="320" /></a></div>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit; font-size: large;"><b>Cajun Basil Winter Squash (with vegan option)</b></span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit; font-size: large;"><b><br /></b></span></span>
<span style="color: #222222;"><b>My mom sent me this recipe a couple of years ago. I can't believe I haven't gotten it on to my blog until now- it's so good! (Oh wait, maybe it's because I'm horrible at blogging. ;o) Anyway, here it is now. It is perfect for a snowy winter day!</b></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; font-family: inherit;"><span style="color: #222222;">Preheat oven to 400.</span><br style="color: #222222;" /><br style="color: #222222;" /><span style="color: #222222;">You will need:</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1 medium size winter squash (acorn, butternut, etc.)<br style="color: #222222;" /><span style="color: #222222;"> 1 small onion/chopped</span><br style="color: #222222;" /><span style="color: #222222;">1/4 cup Wildtree Butter Grapeseed Oil</span><br style="color: #222222;" /><span style="color: #222222;">1 T sugar (or xylitol)</span><br style="color: #222222;" /><span style="color: #222222;">1 clove garlic/chopped</span><br style="color: #222222;" /><span style="color: #222222;">1/2 t Wildtree Cajun Seasoning </span><br style="color: #222222;" /><span style="color: #222222;">1/2 t salt</span><br style="color: #222222;" /><span style="color: #222222;">1/4 t pepper</span><br style="color: #222222;" /><span style="color: #222222;">2+ T chopped fresh basil or 2tsp. dried basil</span></span></span><br />
<span style="background-color: white;"><span style="color: #222222;"><br /></span></span>
<span style="background-color: white;"><span style="color: #222222;">Cut </span><span class="il" style="color: #222222;">squash</span><span style="color: #222222;"> in half and scoop out seeds, set aside. </span><span style="font-family: inherit;"><span style="color: #222222;">Sauté remaining ingredients, adding the basil just before it goes into the </span><span class="il" style="color: #222222;">squ</span><span class="il" style="color: #222222;">ash</span><span style="color: #222222;">. </span><span style="color: #222222;"> Place cut halves open side up in a 9x9 glass baking dish or anything that will hold them. Fill dish half full with water. Fill with 1/2 the mixture per each. Bake 1 hr. Enjoy!</span></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span></span>JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-52198789765089924802013-12-28T15:40:00.000-08:002013-12-28T15:40:46.113-08:00Stir Fry SauceMy parents made this stir fry sauce when we were up there for Christmas and I loved it. I have included my dad's version as well as my modified, slightly healthier version. Enjoy!<br />
<u><br /></u>
<u>Dadoo's Stir Fry Sauce</u><br />
<u><br /></u>
2 T soy sauce or Bragg's Liquid Aminos<br />
2 T rice wine or dry cooking sherry<br />
1 t white sugar (or Xylitol)<br />
4 T brown sugar<br />
2 T katsup<br />
1 T chili powder<br />
1/8 t cayenne pepper<br />
2 t sesame oil<br />
1 t Five Spice powder<br />
2 t ginger powder<br />
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2 t cornstarch mixed in to 2 oz chicken broth<br />
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Add all ingredients (except cornstarch mixture) to sauce pan and while stirring bring to a boil. Boil for about one minute. Add cornstarch mixture to boiling mixture in sauce pan. Cook just 'till thickened.<br />
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<u>Jenni's Stir Fry Sauce</u><br />
2 T Tamari, Coconut Aminos, or Bragg's Liquid Aminos<br />
2 T Rice Wine Vinegar<br />
1 tsp. Xylitol<br />
2 T Organic Ketchup<br />
1 T chili powder (more or less to taste)<br />
1/8 tsp. cayenne pepper<br />
1 tsp. Five Spice power<br />
2 tsp. powdered ginger<br />
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2 tsp cornstarch plus 2 oz. chicken broth<br />
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Add all ingredients except cornstarch and chicken broth to sauce pan and bring to a boil while stirring constantly. Boil for about one minute. Mix cornstarch in to chicken broth. Add mixture to ingredients in sauce pan. Cook until sauce starts to thicken. Serve with your favorite stir fry meats and veggies.JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-79334988240062782232013-09-19T18:41:00.001-07:002013-09-19T18:41:31.782-07:00A whole new chapter...Hi Everyone!<br />
Just a quick note that has nothing to do with food or health, although I have lots five pounds doing it- we are having a HUGE garage sale and I would love it if you could come! Hope to see you there!<br />
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<span style="background-color: white; font-family: 'Open Sans', Arial, Helvetica, sans-serif; font-size: 14px; line-height: 14px; text-align: left;">HUGE multiple family yard sale, so big the garage couldn't contain it all! NEW ITEMS ARRIVING DAILY!!! Baked goods and homemade crafts! Thursday, September 19th through Saturday, September 21st from 8 AM to 6* PM. (*Time extended an extra hour!) Look for the neon pink Garage Sale signs. CLOTHES (Mens, Womens, Children, and Juniors). STROLLER. BABY SWING. INFANT CAR SEAT (Exp. 8/2014). TOYS. FURNITURE. HOUSEHOLD ITEMS. HOME DECOR. BOOKS. GARDEN TOOLS. SPORTS EQUIPMENT. BOOKS. JEWELRY. MINI BLINDS. BATHROOM FAUCET... Everything but the bathroom sink! **Cash only, please. No checks or credit/debit cards.</span><span style="box-sizing: border-box; font-family: 'Open Sans', Arial, Helvetica, sans-serif; font-size: 14px; line-height: 14px; text-align: left;"><br style="box-sizing: border-box;" /></span><br />
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<a href="http://www.yardsalesearch.com/">http://www.yardsalesearch.com</a>JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-30016717492019417672013-03-23T17:10:00.002-07:002013-03-23T17:10:43.261-07:00Chop and Drop Simple Veggie SoupRecently my husband and I did a ten day vegan-style cleanse and during that time I had a lot of odds and ends of vegetables in my fridge. I had also picked up several boxes of veggie stock (I'm to impatient to make my own, ) and I was in the mood to use our Crock-Pot. Here's what happened next...<br />
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I used these ingredients:<br />
One box of Vegetable Stock* (or 32 ounces)<br />
Two sweet potatoes, cubed (2 cups)<br />
Five large carrots, chopped (2 cups)<br />
One bunch of green onion, chopped (1 cup)<br />
Fresh green beans, cut to 1" pieces (3 cups)<br />
a half bag of frozen organic corn I found in the freezer (2 cups)<br />
Pureed tomatoes from our garden that I froze last fall (2 cups)<br />
Olive oil (1 TBS)<br />
Two cloves of garlic, pressed<br />
Juice from one lemon<br />
2 Bay Leaves<br />
And one teaspoon each of dried parsley, dried basil, and herb de province<br />
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After all my chopping, cubing and dicing, I just dropped it all in to my Crock-Pot and set it on low for seven hours (ready in time for dinner that evening). I was a little worried that some of the veggies would either get too mushy or not get cooked well enough. I had no idea how it would taste, but the house smelled amazing. <br />
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Seven hours later, I sat down to the best bowl of veggie soup I've ever had! The beauty of this recipe is that you can throw in whatever veggies you have on hand, even those half full bags of green beans and corn you have left over in the freezer! <br />
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For those of us who need a definitive recipe to help us get started, here you go:<br />
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<b><span style="font-size: large;">Chop and Drop Fresh Veggie Soup</span></b><br />
Active Time: 30 minutes (more or less depending on how fast you can chop veggies)<br />
Cook Time: 4-6 hours on high, 7-8 hours on low (depending on when dinner time is)<br />
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<b>Ingredients:</b><br />
32 ounces vegetable stock*<br />
1 TBS olive oil<br />
two cloves of garlic, pressed<br />
juice from one lemon, or 3 TBS fresh lemon juice<br />
2 Bay Leaves (remove leaves before serving the soup)<br />
1 tsp dried parsley or 1 TBS fresh parsley, finely chopped<br />
1 tsp dried basil or 1 TBS fresh basil leaves, finely chopped<br />
1 tsp herb de provence<br />
2 cups potato (any kind) cubed<br />
2 cups chopped carrots<br />
1 cup chopped onion, any kind<br />
2-3 cups fresh or frozen green beans, cut in to 1 inch pieces<br />
2 cups corn kernels, frozen or fresh* (not canned)<br />
2 cups pureed tomatoes, any kind (I just put the tomatoes in my food processor for a few seconds, then drop them in the soup.)<br />
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<b>Directions:</b><br />
Combine all ingredients in a 5 quart Crock-Pot or slow cooker and cook on low for seven to eight hours or on high for four to six hours. Remove bay leaves and serve.<br />
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<span style="font-size: x-small;">* Be sure to check in ingredient label for extra preservatives and additives in anything boxed, frozen, or canned. With all ingredients, fresh and organic is the best option. If you can find non-GMO corn, that is even better. I can't always afford that, so I do as much as I can. </span><br />
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One other thing to consider, take a look at the ingredient list above and then compare it with the ingredient list for Progesso Vegetable Classics Garden Vegetable:<br />
<span style="-webkit-text-size-adjust: none; background-color: white; font-family: ClarendonTL-Roman, Georgia, serif; font-size: 12px; line-height: 15px;">Ingredients: Water, Potatoes, Carrots, Tomato Puree (water, tomato paste), Tomatoes, Corn, Celery, Kidney Beans, Green Beans. Contains less than 2% of: <b>Modified Food Starch</b>, <b>Salt,</b> <b>Sugar</b>, Vegetable Juice Concentrates (carrot, celeriac, red beet, lettuce, spinach, <b>citric acid, natural flavor</b>), Onion, <b>Potassium Chloride</b>, Corn Protein (<b>hydrolyzed</b>), Dried Parsley, Spice, <b>Citric Acid</b>, <b>Natural Flavor,</b> <b>Calcium Chloride</b>, <b>Yeast Extrac</b>t.</span><br />
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I know it takes extra time, but the lack of scientific-sounding chemicals and additives in my food is worth it to me. And I think it tastes much better, even without the added salt and sugar! I hope you enjoy it as much as my awesome** husband and I do! <br />
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<span style="font-size: x-small;">** = this is what happens when I ask my awesome husband to proof read my blog.</span><br />
<br />JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-80257223929783639602013-02-19T19:13:00.000-08:002013-02-19T19:13:57.263-08:00Ten Things I Learned Since Going Gluten FreeOne of the unexpected benefits of being on this complicated journey with food and food restrictions is the ability to help other people in their own journeys with food, food allergies, sensitivities, and restrictions. Every time someone asks me for information or perspective regarding this journey, it helps me feel like there is a bigger purpose in it and it is not just something that I have to deal with alone. It is a club that no one really wants to join, but if life signs you up with a membership against your will, it is nice to know that you are not on this journey alone.<br />
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Today a friend asked me about going gluten free and wanted to know "How difficult is it, really?" She told me why she was interested in trying it and asked about the best way to go about it. Since she is not the first person to ask me this question, I thought it was about time I wrote about it on my blog!<br />
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So. Going gluten free. How hard is it really? I'll be totally honest, the first few weeks were not fun and I had meltdowns on a regular basis. Take everything you think you know about the food you eat and throw it out the window. You have to relearn how to shop for your food. You have to read EVERY label and research every restaurant before you go to see if they have a menu and facility that can accommodate a gluten free diet. I have been gluten free for almost a full year and I am still learning the ins and outs of this gluten free lifestyle.<br />
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The level of difficulty varies based on your level of gluten intolerance- someone with Celiac Disease (http://www.celiac.com) has to be much more diligent and careful than someone who is simply trying out the gluten free diet to see if it will help. If the server at a restaurant messes up my order and brings my burger out with the bun on it, I am able to simply remove the offending bun and don't have to send my burger back and have them cook me a new burger. (This happened to a friend of mine who does have Celiac and she had to send the burger back twice.) I can handle fries that are cooked in the same oil as things with flour, but if they have actually coated the fries <i>with</i> flour (to make them more crispy?) than that does not work so well for me. <br />
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Which leads me to my next point- what works for me and my gluten free diet might not work for you. I have come to realize just how individual and personal a person's diet is and, like gluten free flour blends, it is not one size fits all. That being said, here are some things that I have learned since going gluten free.<br />
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1. Commit to at least one full month of going GF. Everyone told me that I would feel "so much better!" after just a few days. Well, it took me a few weeks. If I had given up after that first week or two because I wasn't feelin' it yet, I would have missed out on getting to that point where I did feel better.<br />
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2. Find a mentor. I was very blessed to have several friends who had already gone gluten free and they were a huge help and encouragement to me.<br />
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3. Find what works best for YOU. There will be so much conflicting information and everyone will be trying to sell you the "best" way to eat GF, but you have to find what works best for you, your circumstances, and your preferences. <br />
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4. Find new ways of doing the things you love. Love pasta? Try brown rice or corn pasta. Can't bear to give up cookies and cupcakes? Check out Elana's Pantry or many of the other dedicated GF cooking websites out there.<br />
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5. Take it one day at a time. There is so much to process, and learn, and relearn that you will most likely feel overwhelmed at first. If you "mess up" and realize that you missed something on a label and accidentally had gluten, don't worry. Just learn from the mistake and move forward.<br />
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6. If you are like me, at some point you will most likely need to stop doing research in to every single aspect of GF living and just start living. I had to give up the need to know every thing there was to know about it (read every new article, every new idea that came out there) and just live my life.<br />
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7. Trust that what you are doing is good for your body. So much of the wheat products that we consume in our culture are so highly processed that they barely resemble food anymore. Wheat, in and of itself, is not the real culprit. It's what we have done to wheat and the amount with which we consume it that is the real problem. Cutting out wheat and wheat products is going to lead you in a healthier direction, and it can open your eyes to a whole new way of eating that is much healthier than our Standard American Diet of junk food and drive-though dinners.<br />
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8. Be careful not to assume that just because something is gluten free it is inherently healthier. There is plenty of unhealthy, gluten free junk food out there!<br />
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9. It will take time to learn all the tricks of the trade and a little trial and error on your part. Things like which GF flour blend to use (it depends on what you are making), how to store Udi's GF bread (in the freezer!), and how long you can store almond flour (3 months in the fridge, up to 6 in the freezer- it goes bad if you leave it in the cupboard) are a few of the details I had to learn the hard way.<br />
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10. Believe that you can do this. Realize how much you have most likely been taking food for granted and be thankful that you able to take this step to reclaim your diet. Just being able to go on a GF diet is a luxury that many people in this country can't afford. It is expensive, especially at first as you figure out what works and what doesn't, but it is worth it.<br />
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I hope that this helps you if you are starting out on the GF journey. I know it can be difficult, but hang in there- it's worth it!JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com1tag:blogger.com,1999:blog-4603705944126180089.post-15357455240060006352013-01-19T08:41:00.002-08:002013-01-19T08:41:53.094-08:00What a Difference a Year Makes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6QBvU95Bnqc/UPrJa9_BVZI/AAAAAAAAA1Y/fP59jyjX7FQ/s1600/CIMG3734.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-6QBvU95Bnqc/UPrJa9_BVZI/AAAAAAAAA1Y/fP59jyjX7FQ/s320/CIMG3734.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas 2011</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GQ1FoKFEnkI/UPrJvQAj3rI/AAAAAAAAA1o/zAVTa-U0dkg/s1600/100_3905.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-GQ1FoKFEnkI/UPrJvQAj3rI/AAAAAAAAA1o/zAVTa-U0dkg/s320/100_3905.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas 2012</td></tr>
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One of the side benefits of being on the Candida Diet, and eating much healthier in general, is weight loss. I lost over 25 pounds in 2012 by cutting out sugars and eating whole foods. I did not increase my exercise routine, I didn't starve myself, and I did not eat a low-fat diet. Still, it was not easy. It does take commitment and dedication, but for my health it is totally worth it! My migraines have lessened, my sensitives are way down, and I am just much more healthy in general.<br />
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My goals for my health in 2013 are to continue eating healthy, whole foods and to increase the amount that I exercise. Since I have been reintroducing whole grains and dairy into my diet, I know it will be important to keep my metabolism going if I want to not regain the weight I've lost and to just be and feel healthier in general. I feel I am getting close to finding the end of the Candida Diet maze, but I am also realizing that getting out "the maze" is just the beginning. Healthy eating is not a maze to be solved, rather it is a journey to be traveled. It is a journey that I am learning to enjoy and one I hope that you will join me on. Trust me, it is worth it!JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-85855817467393675022013-01-19T08:09:00.000-08:002014-11-17T14:30:05.679-08:00Sweet and Spicy Mixed NutsI came up with this recipe for a going away party at work and everyone loved them. They are great on salads, on top of Greek yogurt, or just as a tasty snack. Be careful, though, they are addicting! <br />
<b><br /></b>
<b>Sweet and Spicy Mixed Nuts</b><br />
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<ul>
<li>2 cups raw pecans (and/or walnuts, cashews, or almonds)</li>
<li>2 TBS raw honey</li>
<li>1 TBS Wildtree Organic Coconut Oil</li>
<li>1/4 tsp Wildtree Cajun Seasoning (more or less to taste)</li>
<li>1 tsp cinnamon</li>
<li>1 tsp sea salt</li>
<li>1/4 tsp Wildtree Cajun Seasoningmore or less to taste)</li>
</ul>
<ol>
<li>Preheat oven to 350 degrees.</li>
<li>Melt honey and coconut oil in sauce pan over low heat.</li>
<li>Add salt and spices to the honey/oil mixture and mix thoroughly.</li>
<li>Pour honey/oil mixture over pecans and stir until nuts are completely coated.</li>
<li>Pour nut mixture in to a 9x13 baking pan and bake for 15 minutes, stirring mixture every five minutes.</li>
<li>Let mixture cool completely before serving. Store in air tight container for up to two weeks.</li>
<li>Enjoy!</li>
</ol>
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JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com2tag:blogger.com,1999:blog-4603705944126180089.post-72488754923418986952013-01-13T12:11:00.000-08:002015-12-22T21:03:56.001-08:00Cookies!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-owGolk4bSgQ/UPMJMqWtK4I/AAAAAAAAA1E/VPlbNxX5EO0/s1600/100_3871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-owGolk4bSgQ/UPMJMqWtK4I/AAAAAAAAA1E/VPlbNxX5EO0/s320/100_3871.JPG" width="320" /></a></div>
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Please let me offer my most sincere apologies for not posting this in time for the holidays. I was too busy making and eating these cookies! (On the positive side, I could eat these year round and the Cookie Cutter Cookies can be cut in to any shape for any holiday or occasion.) The star shaped cookie and the tea cake cookie are super simple to make and are gluten free and vegan. The darker brown cookie is a Snickerdoodle from Trader Joe's. The Snickerdoodle is free from all eight common allergens, but it is pretty high in sugar so I didn't eat too many of those. The star cookies and the tea cakes are both candida diet friendly!</div>
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<b>My Cookie Cutter Cookie Recipe </b></div>
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<span style="font-size: x-small;">adapted from Holiday Cookies in "The Gluten-Free Almond Flour cookbook" by Elana Amsterdam</span></div>
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<i>Ingredients</i></div>
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2 1/2 cups <u>blanched</u> almond flour (NOT almond meal)</div>
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1/2 tsp sea salt</div>
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1/2 cup hazelnut infused olive oil (regular olive oil or grapeseed oil work as well)</div>
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1 TBS sugar-free vanilla extract</div>
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3 TBS coconut or almond milk plus 1/2 tsp liquid stevia</div>
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Cinnamon and Xylitol to sprinkle on top (optional)</div>
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<i>Directions</i></div>
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<ol>
<li>Preheat oven to 350*F. Line two large baking sheets with parchment paper. </li>
<li>In a large bowl, combine dry ingredients and mix well. </li>
<li>In a medium bowl, combine oil, vanilla, milk, and liquid stevia. Mix well, and then our over dry ingredients. Mix all ingredients until fully combined. Mixture will be somewhat dry- if it is too dry and falling apart, add an extra tablespoon of milk. Be careful not to add too much milk or your cookies will be dense and chewy.</li>
<li>Place the dough in the freezer for one hour. </li>
<li>Once dough has hardened, take out half of the dough and put the other half back in the freezer.</li>
<li>Carefully roll out the dough on a baking mat or sheet of parchment paper to 1/2 inch thickness. </li>
<li>Very carefully cut out the cookies, dipping the cookie cutter in cold water between each cut to keep the cutter from sticking.</li>
<li>Put cookies on prepared baking sheet and sprinkle with cinnamon and Xylitol if desired.</li>
<li>Bake for 8-12 minutes or until lightly browned. </li>
<li>While first batch of cookies is baking, take second half of the dough out of the freezer and repeat steps 6-8.</li>
<li>Let cookies cool on cookie sheet for ten minutes, then move to cooling rack. Cookies can be stored in the fridge for up to two weeks*. </li>
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*Because these cookies use almond flour, they will spoil if left at room temperature for extended periods of time. </div>
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<b>My Tea Cakes</b></div>
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<span style="font-size: x-small;">adapted from<b> </b>http://www.elanaspantry.com/pecan-shortbread-cookies/</span></div>
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<i>Ingredients</i></div>
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2-1/2 cups <u>blanched</u> almond flour (not almond meal)</div>
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1/2 tsp sea salt</div>
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1/4 tsp baking soda</div>
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1 cup toasted pecans, chopped<br />
1/2 cup grape seed oil or EVOO</div>
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1 TBS sugar-free vanilla extract</div>
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3 TBS coconut or almond milk plus 1/4 tsp liquid stevia</div>
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<i>Directions</i></div>
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<ol>
<li>Preheat oven to 400*F and line baking sheet with parchment paper.</li>
<li>Mix dry ingredients in large bowl. (I use a wire whisk in the dry ingredients to make sure they are fully blended.)</li>
<li>Mix wet ingredients in a medium bowl. Add to dry ingredients and mix well. Mixture will be fairly dry and crumbly.</li>
<li>Roll dough in to 1 inch balls and place on prepared cookie sheet.</li>
<li>Bake for 8-12 minutes or until they begin to brown.</li>
<li>Allow cookies to cook on baking sheet for 10-20 minutes before moving to cooling rack. Cool completely and then store in air tight container in the fridge for up to two weeks.</li>
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These cookies remind me so much of my mom's Russian Tea Cakes, minus the powdered sugar coating. I was so excited to find a familiar (all be it altered) Christmas cookie that I didn't even care about the missing sugar. You can also roll them in a cinnamon/Xylitol blend for a little added flavor, but I like them just the way they are. Served with a cold glass of almond milk, I could eat these every day, all year long!<br />
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*To make Snowball cookies, make powdered sugar by pulsing Xylitol in a small food processor or coffee grinder. (I have a small coffee grinder that I used exclusively for making flax seed meal and it worked perfectly for making the powdered "sugar.") Allow cookies to cool for 2-3 minutes after taking them out of the oven, then roll in the powdered "sugar." Xylitol has a naturally cooling taste, hence the new name, Snowball cookies! My gluten & sugar loving hubby keeps snitching them, so they must be good! :)</div>
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<a href="https://www.blogger.com/blogger.g?blogID=4603705944126180089" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="https://www.blogger.com/blogger.g?blogID=4603705944126180089" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a>JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-25514679147947519662013-01-12T10:18:00.002-08:002013-01-12T10:18:51.002-08:00<div>
I made this recipe with my in-laws when they came to visit us in November and it has been a favorite of ours ever since. Everyone we have made it for loves it, and we will usually make a double batch so we can have left overs for lunches during the week. This recipe is gluten-free, egg-free, and dairy free, and is perfect way to take the edge off a cold winter's night! </div>
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<b>White Chicken Chili</b></div>
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<span style="font-size: x-small;">Adapted from a recipe by PaleOMG - </span></div>
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<span style="font-size: x-small;">Paleo Recipes at http://paleomg.com/paleo-creamy-chicken-chili/ </span></div>
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<b>Ingredients</b><br />
2 lbs chicken, diced into 1 inch cubes<br />
1 tsp. baking soda (to soften & moisten the chicken)<br />
1 15 oz. can of Great Northern Beans<br />
5-6 Roma tomatoes, chopped<br />
1 red pepper, chopped<br />
1 green pepper, chopped<br />
1 yellow onion, chopped<br />
1-2 jalapenos, seeded and minced (depending how spicy you want it)<br />
1 clove of garlic, minced<br />
1-1.5 cups chicken broth<br />
1/2 cup canned coconut milk (not light)<br />
1 (4 oz) can green chiles<br />
1 tablespoon olive oil<br />
1 teaspoon salt<br />
1 teaspoon garlic powder<br />
1/2 teaspoon sage<br />
1/2 teaspoon oregano<br />
1/4 teaspoon cumin<br />
1/4 teaspoon white pepper<br />
1/8 teaspoon ground red pepper<br />
<b>Instructions</b><br />
1. In a large soup pot over medium heat, saute the minced garlic and onion in olive oil.<br />
2. Once the garlic is fragrant, add the chicken and baking soda and begin to cook. Mix as needed with a wooden spoon to cook on both sides.<br />
3. Once your chicken is half way cooked through, add in all of the remaining vegetables. Mix together and let cook for about 5 minutes, stirring occasionally.<br />
4. Add the chicken broth and coconut milk, along with all of the spices.<br />
5. Stir together.<br />
6. Cover and let simmer for about 5-10 minutes to let the flavors meld together.<br />
7. Enoy!<br />
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/paleo-creamy-chicken-chili/<br />
JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com1tag:blogger.com,1999:blog-4603705944126180089.post-51236891692442448682013-01-12T10:03:00.001-08:002013-01-13T12:11:37.748-08:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-OaTuOqkbrrY/UPMIVZwXmMI/AAAAAAAAA04/A-xmiBuhKYg/s1600/100_3905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-OaTuOqkbrrY/UPMIVZwXmMI/AAAAAAAAA04/A-xmiBuhKYg/s320/100_3905.JPG" width="320" /></a></div>
<span style="background-color: #225588; color: #eeefff; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">Happy New Year! I hope that everyone had a wonderful holiday season! I was very blessed to be able to take a week and a half off from work and spend most of that time with family and friends. I was also very blessed, and very excited, to lift many of my dietary restrictions in time for the holidays. I was able to lift my restrictions on the number of servings of gluten-free whole grains, add back legumes (beans and peas, including chick peas which means hummus!), and add back dairy in moderation. It made for a much more relaxed and enjoyable Christmas and New Years. </span><br />
<span style="background-color: #225588; color: #eeefff; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;"><br /></span><span style="background-color: #225588; color: #eeefff; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"></span><span style="background-color: #225588; color: #eeefff; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">You would think that having nearly two weeks off would have given me time to update my blog and make some posts, but here's the thing you might not know about me... I am horrible at keeping a journal. I always have been, but it is something that I am working on. So please forgive me for the two month hiatus in posts. My goal is to do at least one post per month. It sounds exceedingly simple, but for me it will be something I have to focus on and work to accomplish. </span><br />
<span style="background-color: #225588; color: #eeefff; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;"><br /></span><span style="background-color: #225588; color: #eeefff; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"></span><span style="background-color: #225588; color: #eeefff; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">Which brings me to another point, I am making it my goal to blog more regularly, not my resolution. Every year people make "New Year's Resolutions," and every year, it seems, we fail to follow through. (This is especially unfortunate given that most of our New Year's resolutions revolve around becoming better, healthier human beings!) So why a goal and not a resolution? A goal is </span><span style="background-color: #0b5394; color: #eeefff; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">"<span style="line-height: 20px;">the end toward which effort is directed,"</span><span style="line-height: 20px;"> whereas a resolution is "the act or process of resolving." One of the definitions of resolve, according to Merriam-Webster, is to "reach a firm decision about something." A New Year's "resolution," then, is the act or process of reaching firm decision about something. If I get stuck in that process of reaching that firm decision to make a change, I'm not really going anywhere. </span></span><br />
<span style="background-color: #0b5394;"><span style="color: #eeefff; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 20px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><span style="color: #eeefff; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"></span><span style="color: #eeefff; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 20px;"><span style="font-family: Verdana, sans-serif;">A goal also has an end to work towards, it has focus and purpose. Having a goal gives you something to work towards and therefore allows you to know when you have accomplished what you have set out to do. Instead of a resolution to "eat better," make a goal to have at least one serving of fruit or vegetables with every meal. Instead of a resolution to "exercise more," make a goal to start taking the stairs at work and park at the back of the parking lot at the grocery store. Be realistic in what you can accomplish. Small successes encourage us to try more; major "failures" (not making it to the gym 3 times/week after the first week, anyone?) cause us to give up and go back to our old way of doing (or not doing) things. Have someone to help keep you accountable, it makes the journey easier and you are more likely to stick to your goals. In the case of this blog, I have my Post list and all of you to help keep me accountable. Wish me luck!</span></span></span>JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-36807466002532563902012-11-11T11:59:00.000-08:002012-11-11T11:59:08.307-08:00My Ideal Gluten-free, egg free Thanksgiving....<span style="font-family: Arial, Helvetica, sans-serif;">Preparing for (and eating!) a Thanksgiving meal should be fun, but when you have to ditch most of your favorite recipes and use ingredients you have never heard of it can become downright maddening. If you have multiple food allergies/sensitivities, your list of acceptable recipes gets even smaller. This Thanksgiving, I am needing to be gluten free, egg free, and sugars free (only Xylitol or Stevia are okay). It seemed like stuffing and pumpkin pie were completely out for me, but it can be done! If I had the time and the money (and/or my own personal chef), this is what my Thanksgiving Day menu would look like:</span><br />
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<u><strong><span style="font-family: inherit;"><br /></span></strong></u></div>
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<u><span style="font-family: inherit;"><strong>Roast Turkey with Herby Gravy</strong> </span></u></div>
<span style="line-height: 18px;"><u>http://mariamakesmuffins.com/2011/11/10/thanksgiving-menu-roast-turkey-with-herby-gravy/</u></span><br />
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<span style="font-family: inherit;">Serves 12</span></div>
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<span style="font-family: inherit;">4 organic carrots, scrubbed, cut crosswise and then into thirds<br />4 ribs celery with leafy tops, cut crosswise and then into thirds<br />2 onions, peeled and quartered<br />6-8 sprigs fresh thyme<br />4 sprigs fresh rosemary<br />3 sprigs fresh sage<br />1 apple, quartered and cored<br />1 cinnamon stick<br />2 1/2 cups chicken or vegetable stock<br />½ cup pomegranate juice, red wine or additional chicken stock<br />10-14 lb free range or organic turkey, defrosted and brought to room temperature<br />1 tbsp olive oil<br />2 tbsp arrowroot powder<br />4 tbsp water<br /><a href="http://mariamakesmuffins.com/2011/11/09/thanksgiving-spicy-and-smoky-turkey-spice-rub/" style="text-decoration: initial;" title="spicy and smoky turkey spice rub">spicy and smoky turkey spice rub</a></span></div>
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<span style="font-family: inherit;">Preheat oven to 500Ëš.</span></div>
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<span style="font-family: inherit;">Place 3 carrots, 3 ribs celery, 1 onion, 5 sprigs thyme, 2 sprigs rosemary and 2 sprigs sage in the bottom of a large roasting pan. Cover with stock. If possible, place the rack on top of the vegetables, arranging them so the rack is stable.</span></div>
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<span style="font-family: inherit;">Remove and discard turkey beck and giblets. Rinse turkey with cold water and pat dry. Place on rack in roasting pan breast side up. See the video below on prepping your bird.</span></div>
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<span style="font-family: inherit;">Gently lift up skin on breast and thighs, if possible. Rub meat, under skin, with half of the spicy and smoky spice rub. Pull back skin into place. Drizzle skin with olive oil and rub skin with remaining spice rub. Fill cavity with remaining vegetables and spices.</span></div>
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<span style="font-family: inherit;">Firmly turn wings under the breast of the turkey to stabilize on rack.</span></div>
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<span style="font-family: inherit;">Create a turkey triangle. See the video below for a tutorial. Fold a large piece of foil into a triangle the size of the breast of your turkey. Lightly mist with cooking spray. Gently mold the foil to the shape of your turkey breast. Set aside.</span></div>
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<span style="font-family: inherit;">Place turkey into oven and bake at 500Ëš for 30 minutes. Remove turkey from oven. Reset oven to 350Ëš.</span></div>
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<span style="font-family: inherit;">Place a temperature probe into the breast and set to 161, make sure the alert is turned on. Place turkey triangle over turkey breast and return turkey to the oven until breast reaches 161, about 1-2 hours (dependent upon the size of your bird); most of my birds only take an additional 45-60 minutes of baking. For some reason, free range and organic birds take less time to cook than conventional turkeys.</span></div>
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<span style="background-color: white; font-family: inherit;">Remove turkey from oven and cover with two thick towels (I use bath towels). Allow the turkey to rest on the countertop for 30 minutes before carving.</span></div>
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<b><span style="font-family: inherit;">with Gluten Free Herb Gravy</span></b></div>
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<span style="background-color: white; font-family: inherit;">Pour pan drippings through a mesh sieve into a large saucepan. Add ½ cup pomegranate juice, wine or stock. Heat drippings over medium high heat. In a small bowl combine arrowroot and water with fork until no clumps remain. Pour into drippings. Bring to a boil, stirring frequently. Reduce heat to medium-low and summer for 2 minutes, stirring constantly, until thickened.</span><br />
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<span style="font-family: inherit;"><span style="background-color: white;">Or... </span><strong style="background-color: white; line-height: 21px; margin: 0px; padding: 0px;">Herb Gravy</strong></span><br />
<span style="background-color: white; float: right; line-height: 21px; margin: 0px; padding: 0px;"></span><span style="font-family: inherit;"><span style="line-height: 21px;">http://www.elanaspantry.com/herb-gravy/ </span><br style="background-color: white; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21px;">1 quart </span><a href="http://www.elanaspantry.com/how-to-roasted-chicken-stock/" style="background-color: white; line-height: 21px; margin: 0px; padding: 0px; text-decoration: initial;">chicken stock</a><br style="background-color: white; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21px;">2 medium onions, coarsely chopped</span><br style="background-color: white; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21px;">2 cloves garlic</span><br style="background-color: white; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21px;">pan drippings (from </span><a href="http://www.elanaspantry.com/roasted-chicken-with-olives-and-prunes/" style="background-color: white; line-height: 21px; margin: 0px; padding: 0px; text-decoration: initial;">roasted chicken</a><span style="background-color: white; line-height: 21px;"> or </span><a href="http://www.elanaspantry.com/balsamic-roasted-turkey-with-apple-stuffing/" style="background-color: white; line-height: 21px; margin: 0px; padding: 0px; text-decoration: initial;">turkey</a><span style="background-color: white; line-height: 21px;">)</span><br style="background-color: white; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21px;">½ teaspoon </span><a href="http://www.elanaspantry.com/ingredients/celtic-sea-salt/" style="background-color: white; line-height: 21px; margin: 0px; padding: 0px; text-decoration: initial;" title="celtic sea salt">celtic sea salt</a><br style="background-color: white; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21px;">1 tablespoon thyme, chopped</span></span><br />
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<ol style="background-color: white; line-height: 21px; margin: 15px 0px 0px; padding: 0px 0px 0px 20px;">
<li style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">In a medium saucepan, heat chicken stock, onions and garlic to a boil</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Reduce heat and simmer until onions and garlic are soft, about 30 minutes</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Pour pan drippings into saucepan</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Blend stock-onion-drippings mixture in a <a href="http://www.amazon.com/gp/product/B0018QOG6O?ie=UTF8&tag=elanaspantryc-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0018QOG6O" style="margin: 0px; padding: 0px; text-decoration: initial;" target="_blank" title="buy a vitamix online">Vitamix</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B0018QOG6O" style="border: none !important; height: auto; margin: 0px !important; max-height: 333px; max-width: 225px; padding: 5px 0px; visibility: visible;" width="1" /> until smooth</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Place mixture back in saucepan and reheat, then season with salt and thyme</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Serve over turkey, mashed cauliflower, or anything else</span></li>
</ol>
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<span style="font-family: inherit;"><br /></span></div>
<u><span style="font-family: inherit;"><b style="line-height: 18px;">Chorizo and Corn Bread St</b><b style="line-height: 18px;">uffing </b></span></u><br />
<span style="line-height: 18px;"><span style="font-family: inherit;">http://www.foodnetwork.com/recipes/aaron-sanchez/chorizo-and-corn-bread-stuffing-recipe/index.html#</span></span><br />
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<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">1 pound hard chorizo diced</span></span></div>
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<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">1 white onion diced </span></span></div>
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<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">1/2 cup chopped carrot (1 large carrot)</span></span></div>
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<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">1/2 cup chopped celery</span></span></div>
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<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">1 tablespoon chopped garlic</span></span></div>
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<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">2 cups crumbled corn bread</span></span></div>
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<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">1/2 cup chicken stock</span></span></div>
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<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">1/4 cup chopped cilantro</span></span></div>
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</div>
</div>
</div>
</div>
<div class="instructions" style="margin: 0px; outline: 0px; padding: 0px;">
<div class="instruction" style="background-color: white; line-height: 20px; margin-bottom: 7px; outline: 0px; padding: 0px;">
<span style="font-family: inherit;">Cook the <a class="crosslink" debug="9 15" href="http://www.foodterms.com/encyclopedia/chorizo/index.html" style="cursor: default; outline: 0px; text-decoration: initial;">chorizo</a> in a skillet over medium heat until the fat has been rendered, about 5 minutes.</span></div>
<div style="background-color: white; line-height: 20px; margin-bottom: 7px; outline: 0px; padding: 0px;">
<span style="font-family: inherit;">Preheat the oven to 350 degrees F.</span></div>
<div style="background-color: white; line-height: 20px; margin-bottom: 7px; outline: 0px; padding: 0px;">
<span style="font-family: inherit;">Add the onion, <a class="crosslink" debug="157 163" href="http://www.foodterms.com/encyclopedia/carrot/index.html" style="cursor: default; outline: 0px; text-decoration: initial;">carrots</a>, <a class="crosslink" debug="166 171" href="http://www.foodterms.com/encyclopedia/celery/index.html" style="cursor: default; outline: 0px; text-decoration: initial;">celery</a>, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes.</span></div>
<div style="background-color: white; line-height: 20px; margin-bottom: 7px; outline: 0px; padding: 0px;">
<span style="font-family: inherit;">Add the crumbled corn bread, <a class="crosslink" debug="299 311" href="http://www.foodterms.com/encyclopedia/stock/index.html" style="cursor: default; outline: 0px; text-decoration: initial;">chicken stock</a>, and <a class="crosslink" debug="318 325" href="http://www.foodterms.com/encyclopedia/cilantro/index.html" style="cursor: default; outline: 0px; text-decoration: initial;">cilantro</a>. Make sure that the stuffing itself is not to dry but at the same time not to wet.</span></div>
<div style="background-color: white; line-height: 20px; margin-bottom: 7px; outline: 0px; padding: 0px;">
<span style="font-family: inherit;">Place the <a class="crosslink" debug="425 432" href="http://www.foodterms.com/encyclopedia/stuffing/index.html" style="cursor: default; outline: 0px; text-decoration: initial;">stuffing</a> into a buttered <a class="crosslink" debug="450 458" href="http://www.foodterms.com/encyclopedia/casserole/index.html" style="cursor: default; outline: 0px; text-decoration: initial;">casserole</a> and bake in the oven until heated through and lightly browned, about 20 minutes.</span></div>
<div style="line-height: 20px; margin-bottom: 7px; outline: 0px; padding: 0px;">
</div>
<div class="ERIngredients" style="background-color: white; margin: 0px; padding: 0px;">
<div class="ERIngredientsHeader" style="clear: both; margin: 5px 0px 0px; padding: 0px;">
<div style="font-weight: bold; line-height: 21.983333587646484px;">
<u><span style="font-family: inherit;"><br /></span></u>
<u><span style="font-family: inherit;">Gluten Free Corn Bread</span></u></div>
<span style="line-height: 21.983333587646484px;"><b>http://www.picklesnhoney.com/2012/06/06/gluten-free-vegan-cornbread/</b></span></div>
<ul class="ingredients" style="line-height: 21.983333587646484px; list-style: circle outside; margin: 10px 0px 10px 22px; padding: 0px;">
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;"><span style="font-family: inherit;">2 flax eggs (2 Tbs ground flax, 6 Tbs water)</span></li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1/2 C. Gluten-Free All-Purpose Flour</span></li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1/2 C. Garbanzo Bean Flour</span></li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1 C. Finely Ground Cornmeal</span></li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1 Tbs. Baking Powder</span></li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;"><span style="font-family: inherit;">3/4 Tsp. Xanthan Gum</span></li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;"><span style="font-family: inherit;">3/4 Tsp. Sea Salt</span></li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1/4 C. Organic Sugar or Xylitol</span></li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1 C. Non-Dairy Milk (I used almond milk)</span></li>
<li class="ingredient" style="background-image: none; background-position: initial initial; background-repeat: initial initial; list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1/4 C. Coconut Oil, Melted</span></li>
</ul>
</div>
<div class="ERInstructions" style="margin: 0px; padding: 0px;">
<div class="instructions" style="margin: 0px; padding: 0px;">
<ol style="background-color: white; line-height: 21.983333587646484px; list-style-position: outside; margin: 10px 0px 10px 30px; padding: 0px;">
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 2px 0px;"><span style="font-family: inherit;">Pre-heat the oven to 425 degrees.</span></li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 2px 0px;"><span style="font-family: inherit;">Lightly grease an 8-inch-square baking dish.</span></li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 2px 0px;"><span style="font-family: inherit;">Combine the ground flax seeds and water to make ‘flax eggs’. Stir and set aside for a couple of minutes.</span></li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 2px 0px;"><span style="font-family: inherit;">In a large bowl, combine the gluten-free all-purpose flour, garbanzo bean flour, cornmeal, baking powder, xanthan gum, and sea salt.</span></li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 2px 0px;"><span style="font-family: inherit;">Add the ‘flax eggs’, sugar, non-dairy milk, and coconut oil to the dry ingredients. Whisk until just combined (do not over-mix).</span></li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 2px 0px;"><span style="font-family: inherit;">Transfer the batter to your prepared baking pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.</span></li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin: 0px; padding: 2px 0px;"><span style="font-family: inherit;">Allow to cool slightly, cut into pieces, and serve!</span></li>
</ol>
<div>
<div>
<span style="background-color: white;"><span style="font-family: inherit; font-weight: bold; line-height: 18.200000762939453px;">Ginger-Lime Cranberry Sauce (Sugar-Free)</span><br style="line-height: 18.200000762939453px;" /><span style="line-height: 18.200000762939453px;">http://www.glutenfreehippie.com/2009/11/ginger-lime-cranberry-sauce-sugar-free.html#</span></span><br />
<span style="background-color: white;"><br style="line-height: 18.200000762939453px;" /><span style="font-family: inherit; line-height: 18.200000762939453px;">1 12 oz. package fresh cranberries (4 cups)</span><br style="line-height: 18.200000762939453px;" /><span style="font-family: inherit; line-height: 18.200000762939453px;">heaping 1/2 cup xylitol</span><br style="line-height: 18.200000762939453px;" /><span style="font-family: inherit; line-height: 18.200000762939453px;">1 heaping Tbsp. fresh grated ginger</span><br style="line-height: 18.200000762939453px;" /><span style="font-family: inherit; line-height: 18.200000762939453px;">6 Tbsp. water</span><br style="line-height: 18.200000762939453px;" /><span style="font-family: inherit; line-height: 18.200000762939453px;">1/2 tsp. cinnamon</span><br style="line-height: 18.200000762939453px;" /><span style="font-family: inherit; line-height: 18.200000762939453px;">zest of 1/2 lime</span><br style="line-height: 18.200000762939453px;" /><br style="line-height: 18.200000762939453px;" /><span style="font-family: inherit; line-height: 18.200000762939453px;">In a sauce pot on medium heat, add all ingredients and stir, cover. Cook for about 20 minutes or until desired thickness is reached, stirring occasionally. Serve hot or cold.</span></span></div>
<div style="line-height: 21.983333587646484px;">
<span style="background-color: white;"><span style="font-family: inherit; line-height: 18.200000762939453px;"><br /></span></span></div>
<span style="line-height: 18.200000762939453px;"><b><span style="font-family: inherit;">Cauliflower Mashed "Potatoes" (aka. Faux-Tatoes or No-Tatoes)</span></b></span><br />
<span style="line-height: 18.200000762939453px;">modified from: http://steamykitchen.com/20966-cauliflower-mashed-potatoes-recipe.html</span><br />
<span style="line-height: 18.200000762939453px;"><br /></span>
<div class="ingredients" style="line-height: 17px; margin: 0px; padding: 0px;">
<span style="font-family: inherit;"><span itemprop="ingredients">1 head of cauliflower</span></span><br />
<span style="font-family: inherit;"><span itemprop="ingredients">3 tablespoons almond milk</span></span><br />
<span style="font-family: inherit;"><span itemprop="ingredients">1 tablespoon organic, unsalted butter</span></span><br />
<span style="font-family: inherit;"><span itemprop="ingredients">1/4 teaspoon garlic salt</span></span><br />
<span style="font-family: inherit;"><span itemprop="ingredients">freshly ground black pepper</span></span><br />
<span style="font-family: inherit;"><span itemprop="ingredients">snipped chives</span></span></div>
<div class="directions" style="margin: 0px; padding: 0px;">
<span itemprop="recipeInstructions"></span><br />
<div style="font-family: inherit; line-height: 17px; margin-bottom: 10px; margin-top: 7px; padding: 0px;">
<span itemprop="recipeInstructions">1. Separate the cauliflower into florets and chop the core finely.</span></div>
<span itemprop="recipeInstructions">
<div style="font-family: inherit; line-height: 17px; margin-bottom: 10px; margin-top: 7px; padding: 0px;">
2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.</div>
<div style="font-family: inherit; line-height: 17px; margin-bottom: 10px; margin-top: 7px; padding: 0px;">
3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.</div>
<div style="font-family: inherit; line-height: 17px; margin-bottom: 10px; margin-top: 7px; padding: 0px;">
<br /></div>
<div style="font-family: inherit; margin-bottom: 10px; margin-top: 7px; padding: 0px;">
</div>
<h3 class="fn" style="background-color: white; font-family: inherit; line-height: 21px; margin: 0px; padding: 0px;">
Cinnamon Apple Tart with Pecan Crust</h3>
<div style="font-family: inherit;">
<span style="line-height: 17px;">http://www.elanaspantry.com/paleo-apple-tart/print/</span></div>
<div style="font-family: inherit;">
<span style="line-height: 17px;"><br /></span></div>
<div style="background-color: white; font-family: inherit; line-height: 21px; padding: 0px; visibility: hidden;">
<span style="float: right; margin: 0px; padding: 0px;"></span></div>
<div class="ingredients" style="background-color: white; font-family: inherit; line-height: 21px; margin: 0px; padding: 0px;">
<ul class="ingredients" style="list-style-type: none; margin: 0px; padding: 0px;">
<li class="ingredient" style="margin: 0px; padding: 0px;">4-5 medium Granny Smith apples, peeled, cored and sliced â…›-inch thick</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">1 tablespoon fresh lemon juice</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">1 tablespoon <a href="http://www.elanaspantry.com/ingredients/arrowroot-powder/" style="margin: 0px; padding: 0px; text-decoration: initial;" title="arrowroot powder">arrowroot powder</a></li>
<li class="ingredient" style="margin: 0px; padding: 0px;">1 tablespoon Xylitol</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">1 tablespoon ground cinnamon</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">1 <a href="http://www.elanaspantry.com/paleo-pecan-tart-crust/" style="margin: 0px; padding: 0px; text-decoration: initial;" title="paleo pecan tart crust">Pecan Tart Crust</a></li>
</ul>
</div>
<div class="instructions" style="background-color: white; margin: 0px; padding: 0px;">
<ol class="instructions" style="font-family: inherit; line-height: 21px; margin: 15px 0px 0px; padding: 0px 0px 0px 20px;">
<li style="margin: 0px; padding: 0px;">In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon</li>
<li style="margin: 0px; padding: 0px;">Fan apples out on top of uncooked crust, forming a circle</li>
<li style="margin: 0px; padding: 0px;">Layer more apples over circle and in its center</li>
<li style="margin: 0px; padding: 0px;">Cover tart with foil, and bake at 350° for 45 to 70 minutes, or until juices are bubbling</li>
<li style="margin: 0px; padding: 0px;">Remove foil and cook uncovered for 5-10 more minutes</li>
</ol>
<div style="font-family: inherit; line-height: 21px;">
Serves 6</div>
<div style="font-family: inherit; line-height: 21px;">
<br /></div>
<div>
<h3 class="fn" style="font-family: inherit; line-height: 21px; margin: 0px; padding: 0px;">
Paleo Pecan Tart Crust</h3>
<div style="font-family: inherit;">
<span style="line-height: 21px;">http://www.elanaspantry.com/paleo-pecan-tart-crust/</span></div>
<div style="font-family: inherit; line-height: 21px; padding: 0px; visibility: hidden;">
<span style="float: right; margin: 0px; padding: 0px;"></span></div>
<div class="ingredients" style="font-family: inherit; line-height: 21px; margin: 0px; padding: 0px;">
<ul class="ingredients" style="list-style-type: none; margin: 0px; padding: 0px;">
<li class="ingredient" style="margin: 0px; padding: 0px;">1½ cups <a href="http://aff.nuts.com/aff_c?offer_id=10&aff_id=33&url=http%3A//nuts.com/nuts/pecans/organic.html" style="margin: 0px; padding: 0px; text-decoration: initial;" target="_blank" title="buy pecans online">pecans</a></li>
<li class="ingredient" style="margin: 0px; padding: 0px;">1 egg or egg replacer (1 TB. flax seed meal + 3 TB. water)</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">1 tablespoon <a href="http://www.elanaspantry.com/ingredients/coconut-flour/" style="margin: 0px; padding: 0px; text-decoration: initial;" title="coconut flour">coconut flour</a></li>
<li class="ingredient" style="margin: 0px; padding: 0px;">â…› teaspoon <a href="http://www.elanaspantry.com/ingredients/celtic-sea-salt/" style="margin: 0px; padding: 0px; text-decoration: initial;" title="celtic sea salt">celtic sea salt</a></li>
</ul>
</div>
<div class="instructions" style="margin: 0px; padding: 0px;">
<ol class="instructions" style="font-family: inherit; line-height: 21px; margin: 15px 0px 0px; padding: 0px 0px 0px 20px;">
<li style="margin: 0px; padding: 0px;">Place pecans in <a href="http://www.amazon.com/gp/product/B002I5DMTQ/ref=as_li_ss_tl?ie=UTF8&tag=elanaspantryc-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B002I5DMTQ" style="margin: 0px; padding: 0px; text-decoration: initial;" target="_blank" title="buy a food processor online">food processor</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=B002I5DMTQ" style="border: none !important; height: auto; margin: 0px !important; max-height: 333px; max-width: 225px; padding: 5px 0px; visibility: visible;" width="1" /> and pulse until the texture of coarse gravel</li>
<li style="margin: 0px; padding: 0px;">Pulse in egg, coconut flour and salt until mixture forms a ball</li>
<li style="margin: 0px; padding: 0px;">Grease a <a href="http://www.amazon.com/gp/product/B000QIZ1I2/ref=as_li_ss_tl?ie=UTF8&tag=elanaspantryc-20&linkCode=as2&camp=217145&creative=399349&creativeASIN=B000QIZ1I2" style="margin: 0px; padding: 0px; text-decoration: initial;">9-inch tart pan</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=B000QIZ1I2&camp=217145&creative=399349" style="border: none !important; height: auto; margin: 0px !important; max-height: 333px; max-width: 225px; padding: 5px 0px; visibility: visible;" width="1" /></li>
<li style="margin: 0px; padding: 0px;">Using your hands, press crust onto bottom and up sides of tart pan</li>
<li style="margin: 0px; padding: 0px;">Top off crust with your favorite filling</li>
<li style="margin: 0px; padding: 0px;">Bake until filling is done (length of time dependent upon filling recipe)</li>
<li style="margin: 0px; padding: 0px;">Serve</li>
</ol>
<div style="font-family: inherit; line-height: 21px;">
<br /></div>
<div>
<div style="text-align: justify;">
<div style="font-family: inherit; line-height: 21px;">
<b>"HEALTHIFIED" PUMPKIN PIE IN A JAR</b></div>
<span style="line-height: 21px;">http://mariahealth.blogspot.com/</span><br />
<span style="line-height: 21px;"><br /></span>
<div style="font-family: inherit; line-height: 21px;">
CRUST LAYER:</div>
</div>
<div style="font-family: inherit; line-height: 21px; text-align: justify;">
<div style="text-align: left;">
3/4 cup blanched almond flour</div>
<div style="text-align: left;">
1/4 cup coconut flour</div>
<div style="text-align: left;">
1/2 tsp baking powder</div>
<div style="text-align: left;">
1/2 cup coconut oil or butter</div>
<div style="text-align: left;">
1/2 cup <a href="http://astore.amazon.com/marisnutran05-20/detail/B003O6Z0SO" style="color: #bd7c68; text-decoration: initial;">JUST LIKE BROWN SUGAR</a> or <a href="http://astore.amazon.com/marisnutran05-20?_encoding=UTF8&node=13" style="color: #bd7c68; text-decoration: initial;">SWERVE</a></div>
<div style="text-align: left;">
1 tsp stevia glycerite (omit if using Swerve)</div>
<div style="text-align: left;">
1 egg (omit if egg allergy... it will still work!)</div>
<div style="text-align: left;">
1 tsp Celtic sea salt</div>
<div style="text-align: left;">
<span style="text-align: justify;">CREAM LAYER</span><em style="text-align: justify;">:</em></div>
</div>
<div style="font-family: inherit; line-height: 21px; text-align: justify;">
1/2 cup unsweetened almond milk<br />
1/4 c <a href="http://astore.amazon.com/marisnutran05-20?_encoding=UTF8&node=13" style="color: #bd7c68; text-decoration: initial;">powdered Swerve</a> (or powdered erythritol and 1/4 tsp stevia glycerite)<br />
8 oz cream cheese OR mascarpone cheese, at room temperature (or coconut cream for dairy allergy)<br />
1 tsp pure vanilla<br />
PUMPKIN LAYER:</div>
<div style="font-family: inherit; line-height: 21px; text-align: justify;">
1 cup unsweetened almond milk<br />
1 15-oz can pumpkin puree (not pumpkin pie filling)<br />
1 cup Swerve (or erythritol and 1 tsp stevia glycerite)<br />
1-1/2 tsp cinnamon<br />
1/4 tsp ginger<br />
1/4 tsp cloves</div>
</div>
<div style="font-family: inherit; line-height: 21px; text-align: justify;">
<br /></div>
<div style="font-family: inherit; line-height: 21px; text-align: justify;">
<div>
<span style="text-align: left;">CRUST LAYER: Preheat the oven to 350 degrees F. In a medium bowl, cream the butter, Just Like Brown Sugar and stevia. Cream for a few minutes until very fluffy. In a separate bowl mix together the almond flour, coconut flour, baking powder, salt and cinnamon. Slowly add in the dry ingredients to the wet and mix until smooth. Add egg and mix well. Roll 2 TBS of dough into a ball in your hands (for uniform shape) onto a cookie sheet. Place cookies about 2 inches apart. Bake in preheated oven for 10 minutes or until lightly golden around the edges. Crumble and use as cookie crust.</span></div>
<div>
<br />
CREAM LAYER: Mix the almond milk, cream cheese, powdered swerve and vanilla until well combined. </div>
<div>
<br />
PUMPKIN LAYER: Pour the almond milk into a large bowl. Add the pumpkin, sweetener, and spices. Beat with a wire whisk for 2 minutes, or until very well blended. The mixture should be quite thick.</div>
<div>
<em><br /></em></div>
<div>
TO LAYER INTO THE JARS: Fill a pastry bag fitted with a large plain round tip (or a large Ziplock with an end cut) with the whippy cream cheese mixture. Pipe a layer of this mixture onto the bottom of an 8-ounce Mason jar or cute jar like the ones I used (<a href="http://astore.amazon.com/marisnutran05-20/detail/B001A5SGI2" style="color: #bd7c68; text-decoration: initial;">click HERE to find</a>), starting at the edge of the jar and working to the center. Repeat this step with the rest of the jars.</div>
</div>
</div>
</div>
<div style="font-family: inherit; line-height: 21px;">
<br /></div>
<div style="font-family: inherit; line-height: 21px;">
<br /></div>
<div style="line-height: 21px;">
<span style="font-family: Arial, Helvetica, sans-serif;">That would be my ideal Thanksgiving dinner for this year, but this stuff is expensive and I don't have the time to do it all. I'm guessing you don't either, so the best advice I can give us is pick which dishes are most important to you and focus on those. (For me, nothing says Thanksgiving dinner like savory stuffing, cranberry sauce, and sweet potatoes.) As always, plan ahead! If you are able, try recipes before the actual day. That way if they don't work or need to be modified you are able to do so and you don't end up having to go without your favorite dish. Good luck and Happy Thanksgiving!</span></div>
<div style="font-family: inherit; line-height: 21px;">
<br /></div>
</div>
</span></div>
</div>
</div>
</div>
</div>
<br />JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-29492035736780580482012-11-03T11:31:00.002-07:002012-11-03T11:31:30.957-07:00Basic Chicken Noodle Soup<u><b>Basic Chicken Noodle Soup</b></u><br />
This recipe is my starting point for all my other variations. <br />
<u><b><br /></b></u>
4 c. chicken broth or stock<br />
1 c. chopped celery<br />
1/2 c. chopped onion<br />
2 c. diced cooked chicken (I use left over rotisserie chicken.)<br />
1 package cooked noodles (I use Kelp Noodles, but you can use which ever kind of noodles fit your diet.)<br />
Salt and pepper to taste<br />
<br />
Bring chicken broth, celery, and onion to a rolling boil. Boil for about 5 minutes or until celery and onion are soft (but not mushy). Add chicken and noodles and cook for another half hour on low heat. Makes 5-6 servings.<br />
<br />
<b>Variations:</b><br />
<br />
<ul>
<li>Before adding the celery and onion to the broth, boil the leaves from the celery stalk and 2-3 bay leaves for ten minutes. Remove celery leaves and bay leaves and continue recipe as above.</li>
<li>Try different spices (such as Herbs de Provence) or make the soup a little more spicy by adding a little bit of powdered ginger. </li>
<li>Add other veggies such as carrots, zucchini, or even kale leaves. Boil carrots & zucchini with the celery and onions in the broth.</li>
<li>Make it vegetarian by using Vegetable Stock and omitting the chicken, then adding lots of other veggies.</li>
</ul>
JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-65856618225221975902012-11-03T09:06:00.000-07:002012-11-03T09:06:01.257-07:00Thankfulness and Vitamin D<span style="font-family: inherit;">As promised, I am back to share something positive and hopeful. Clearly yesterday was a rough day for me. I'm thinking I might be low on Vitamin D, the sunshine vitamin, so I'm going to work on that. A friend shared that possibility (being low on Vitamin D) with me on facebook and it got me thinking about how blessed I am to have the people in my life that God has blessed me with. This lead to my realization of how fully blessed I am simply because God is walking this journey with me. </span><br />
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<span style="font-family: inherit;">Last night my husband played a song for me. It was one that I had already heard and it speaks right to the heart of where I am at right now, but it was also affirming that he recognized on his own where I was at and wanted to share that song with me. The song is "Need You Now (How Many Times)" by Plumb and the chorus goes like this:</span><br />
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<span style="background-color: white;"><span style="font-family: inherit;"><i><span style="text-align: center;">How many times have you heard me cry out</span><br style="border: 0px none; margin: 0px; padding: 0px; text-align: center;" /><span style="text-align: center;">"God please take this"?</span><br style="border: 0px none; margin: 0px; padding: 0px; text-align: center;" /><span style="text-align: center;">How many times have you given me strength to</span><br style="border: 0px none; margin: 0px; padding: 0px; text-align: center;" /><span style="text-align: center;">Just keep breathing?</span><br style="border: 0px none; margin: 0px; padding: 0px; text-align: center;" /><span style="text-align: center;">Oh I need you</span><br style="border: 0px none; margin: 0px; padding: 0px; text-align: center;" /><span style="text-align: center;">God, I need you now.</span></i></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><i><span style="text-align: center;"><br /></span></i></span></span>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="text-align: center;">Today in my daily devotional Beth Moore had this to say: "If Your law had not been my delight, I would have perished in my affliction (Psalm 119:92). Teach me your Word during this season of my life like I have never known it before, and make this verse my testimony when I emerge from this place." My desire should be to know God more through the struggles of this time, until the time "when I emerge from this place." He is my strength, my hope, my rock, and my Truth. He alone can heal my body, my mind, and my spirit. Doctors and chiropractors can only do so much- ultimately healing comes from the One who created me. </span></span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;"><span style="text-align: center;">Thank you, Lord, for speaking to me through your living Word and through the people that you have placed in my life. To you, oh Lord, I life up my soul; in you I trust, oh God (Psalm 25:1). Amen.</span></span></span><br />
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<br />JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-29496620569290288982012-11-02T19:40:00.001-07:002012-11-02T19:40:34.556-07:00Day 60 of the Candida Diet- How am I doing today? People often ask me how I am doing on this diet, and most of the time I just don't even want to answer because to give a truly honest answer wouldn't be very uplifting. Today is day 60 of the strict phase of the candida diet and it finds me cranky and melancholy. Two months down, how many more to go? I am craving "normal" foods and I am sad over the loss of many of my favorite foods and restaurants. I'm tired of having to make all of my food from scratch using very limited ingredients and I am so very tempted to chuck it all and have a nice, tasty gluten free pizza. (Unfortunately the eggs in the crust, tomatoes, and dairy make that not the best option for me right now.) I have come to the realization that the things I really crave when it comes to food are balance, convenience, and variety.<br />
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I crave balance. If I eat something sweet, I crave something salty to balance it out. If all I eat are vegetables, I crave fruit to balance it out. Since nothing that I can eat has any real crunch to it, I crave tortilla chips and crackers. Balance and variety go hand in hand. It is hard to achieve balance when your options are so limited. I also crave convenience. It is very stressful knowing that if I forget my homemade lunch on the kitchen table when I go to work, my options for going out to "grab a bite to eat" are severely limited. I crave the convenience of being able to look up a recipe and not have to wondering if my egg replacer will work or how much agar flakes cost. I crave "normal."<br />
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I am worried about the upcoming holidays. Potlucks, holiday parties, and family gatherings are a minefield of danger and deprivation. Or at least that's how it looks from here. I'm so new at this and I don't have a lot of time on my hands to try out these recipes that I find. I know that a gluten-free, Candida Diet approved Thanksgiving dinner is possible, I just don't have the time to figure out how to do it. I'm tired and I'm frustrated and I just want to be done with this diet. I look at all the other bloggers and they are so upbeat and optimistic. Am I the only one who really struggles with this? I guess one difference is I am not trying to sell anything with this blog, so I can afford to be real with how I am feeling and not sugar coat it. I couldn't use sugar anyway, I would have to use Xylitol.<br />
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So, in a nut shell, that is how I am doing today. I promise to come back and post something more optimistic and hopeful soon. Reminder to myself: THIS TOO SHALL PASS.<br />
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<br />JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-76896724461003982952012-10-14T11:29:00.002-07:002012-10-14T12:33:48.065-07:00Vegan PancakesWoo hoo! This morning I made pancakes that actually taste like pancakes, my father-in-law even asked for seconds! I started with the pancake recipe from Elana's Pantry (which is the starting place for most of my current cooking attempts) and modified little by little. These pancakes are made from blanched almond flour and use chia seed meal plus water and arrowroot starch as egg replacers. I also substituted a Xylitol/ Stevia blend for the agave nectar and then added an extra 3/4 cup of liquid to get the batter to the right consistency. These are best made on a griddle for even cooking, but I used a junky skillet on an electric stove and they turned out fine. Also, keep in mind that I am NOT a professional anything in the kitchen - this is just how I made this recipe work for me. Happy breakfast!<br />
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<b><u>Vegan Pancakes (Candida Diet approved!)</u></b><br />
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2 TB. chia seed meal + 6 TB. hot water (egg replacer)<br />
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<i>Dry Ingredients:</i><br />
1&1/2 cup blanched almond flour<br />
1/2 tsp. sea salt<br />
1/2 tsp. baking soda<br />
1 TB. arrowroot powder<br />
1/4 cup Xylitol/Stevia blend (I use my own 60/40 blend.)<br />
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<i>Wet Ingredients:</i><br />
1 TB. vanilla extract<br />
2 tsp. almond extract (optional)<br />
1/4 cup of water to start, plus up to 3/4 cup additional liquid to thin batter<br />
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<ol>
<li>Make egg replacer by mixing the chia seed meal and hot (but not boiling) water. Set aside while mixing other ingredients and allow mixture to gel. </li>
<li>In a large bowl, combine dry ingredients and mix well.</li>
<li>After egg replacer has gelled, add remaining wet ingredients and mix well.</li>
<li>Add wet ingredients to dry ingredients and mix well.</li>
<li>Add extra liquid (I used coconut milk) to batter until is resembles normal pancake batter.</li>
<li>Using a table spoon from the silverware drawer, scoop one spoon of batter onto griddle and use spoon to spread batter around to thin pancake.</li>
<li>Cook until edges brown and pancake bubbles. Flip pancake and allow to cook until it rises and then collapses. This is how you know the inside of the pancake will be fully cooked.</li>
<li>Serve with Coconut Manna and crushed almonds or other sweeter nuts.</li>
</ol>
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Makes approximately 20 small (2-3 inch) pancakes.</div>
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PS. Many thanks to my in-laws and my hubby this weekend for all their support, encouragement, and culinary knowledge. They helped me improve a couple of my recipes and answered many cooking related questions. Most of all, they enjoyed the food that I can eat right along with me- from purchase to prep to plate. It's really nice to be able to share what I am doing with others who are willing to try something new! </div>
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<br />JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-30378913186256205532012-10-13T19:32:00.000-07:002012-10-13T19:32:21.735-07:00A Case of the Crazies<span style="font-family: inherit;">I knew this treatment diet would be difficult and expensive. I knew it would be frustrating and time consuming. I did not realize just how much of an emotional roller coaster it would be. One minute I am doing well and feel like I've got it all under control, the next I am in tears on the edge of a melt-down. (I guess I'm getting a good idea of how it feels to be a three year old.) Little things like not being able to find real, whole foods at the grocery store can send me in a tail spin. My husband asks how he can help and the truth is I just don't know what to tell him. </span><div>
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<span style="font-family: inherit;">One thing that I have realized is that I am, in a sense, going through a grieving period over the loss of "my foods." The <span style="background-color: white; line-height: 19.200000762939453px;">Kübler-Ross Model, commonly known as the Five Stages of Grief, include denial, anger, bargaining, depression, and acceptance. I can go through all five stages in the course of an hour. Denial: "YEAH, I'm fine, I can do this, this is no big deal! It's only for a few months." Anger: "This SUCKS. I HATE THIS. I'm going have to be on this diet FOREVER." Bargaining: "I just need to find a new doctor. Maybe if I do this differently, it'll be over sooner. I just need to go hard core and it'll all be good." Depression: "No one understands what I am going through. No one really cares. I'm just going to curl up in a little ball and hibernate until this stupid diet it over." Acceptance: "Yes, this does suck but you are NOT alone and it is only for a period of time, not forever." I know that it is no where the same as loosing a loved one (it doesn't really even compare to that), which is what these stages were originally developed for, but it is still a loss and it does leave a big hole in your life.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 19.200000762939453px;">This may sound silly if you haven't been told that if you continue eating what you have been eating you will continue to be sick. This is NOT a fad diet. I'm not doing this to lose weight or to clear up my complexion. I am doing this because my body was shutting down and I am sick all the time. So, yes, I can cheat and sneak one of the forbidden foods here and there, but then I get to feel like junk the next day. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 19.200000762939453px;">Here's where the loss comes in- o</span></span><span style="background-color: white; line-height: 19.200000762939453px;">ur culture, our lives, revolve around food. I</span><span style="background-color: white; font-family: inherit; line-height: 19.200000762939453px;">magine birthdays without cake, Thanksgiving without stuffing, Christmas without cookies. Imagine never being able to go to your favorite restaurant again because you can no longer eat anything on they have on the menu. Imagine all your favorite recipes from your childhood are no longer a possibility. We have an emotional connection with our food, traditions and memories accompany much of what we eat. I am mourning the loss of those traditions and future memories. I am trying to learn to make new traditions and to look forward to new memories. And I am still looking forward to reintroducing some of those favorites, just in a new and healthier way. So if you are going through this, know that it is okay to grieve, to cry, to get mad. It is difficult, but you will learn new ways of doing things and it will get easier. At lease that's what I am hoping for.</span></div>
JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-64951484660670957542012-10-06T07:05:00.000-07:002012-10-06T07:05:29.502-07:00Salad Dressings<span style="font-family: inherit;">Here is a few of my "Go To" salad dressings. Store bought salad dressings are full of preservatives and additives- making your own salad dressings is both very easy and very good for you! I've had to cut out tomatoes completely because of my acid reflux, but I love the Tomato Basil dressing and look forward to adding that back into my diet someday. The Green Goddess Dressing is smooth and creamy and goes great with spinach and chicken. The Italian Dressing is super versatile and can be kept in the fridge for up to three months. The recipes below are how I make them, but feel free to experiment with seasonings and ingredients to make your salad dressing just right for you.</span><br />
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<span style="font-family: inherit;"><u style="font-weight: bold;">Tomato Basil Dressing</u> </span><br />
<span style="font-family: inherit;">from Maximized Living's <u>Nutrition Plan</u>, <a href="http://www.maximizedliving.com/">http://www.maximizedliving.com/</a></span><br />
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<span style="font-family: inherit;">1 medium tomato, roughly chopped, or 1 pint cherry tomatoes</span><br />
<span style="font-family: inherit;">2-4 TB Apple Cider Vinegar (organic, raw & unpasteurized is best)</span><br />
<span style="font-family: inherit;">1/2 cup Extra Virgin Olive Oil</span><br />
<span style="font-family: inherit;">1/4 cup Basil Leaves (whole) or 1/8 cup dried basil</span><br />
<span style="font-family: inherit;">1/2 Clove Garlic</span><br />
<span style="font-family: inherit;">Salt and Pepper to taste</span><br />
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<span style="font-family: inherit;">Combine all ingredients in a food processor and blend until smooth. This dressing is also great as a substitute for ketchup on burgers or steak. I love it over steak with fresh avocado!</span><br />
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<b style="color: #333333; line-height: 21px;"><u><span style="font-family: inherit;">Green Goddess Dressing</span></u></b><br />
<span style="background-color: white; color: #333333; float: right; line-height: 21px; margin: 0px; padding: 0px;"></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 21px;">from </span><a href="http://www.elanaspantry.com/green-goddess-dressing/" style="font-family: inherit;">http://www.elanaspantry.com/green-goddess-dressing/</a><br />
<span style="background-color: white; color: #333333; line-height: 21px;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 21px;">1 avocado</span><br style="background-color: white; color: #333333; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; color: #333333; line-height: 21px;">2 tablespoons </span><a href="http://www.amazon.com/gp/product/B0015MHA50?ie=UTF8&tag=elanaspantryc-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0015MHA50" style="background-color: white; color: #333333; line-height: 21px; margin: 0px; padding: 0px; text-decoration: none;" target="_blank">olive oil</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B0015MHA50" style="background-color: white; border: none !important; color: #333333; height: auto; line-height: 21px; margin: 0px !important; max-height: 333px; max-width: 225px; padding: 5px 0px; visibility: visible;" width="1" /><br style="background-color: white; color: #333333; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; color: #333333; line-height: 21px;">1 tablespoon </span><a href="http://www.amazon.com/gp/product/B000OP1W0S?ie=UTF8&tag=elanaspantryc-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000OP1W0S" style="background-color: white; color: #333333; line-height: 21px; margin: 0px; padding: 0px; text-decoration: none;" target="_blank">apple cider vinegar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B000OP1W0S" style="background-color: white; border: none !important; color: #333333; height: auto; line-height: 21px; margin: 0px !important; max-height: 333px; max-width: 225px; padding: 5px 0px; visibility: visible;" width="1" /><br style="background-color: white; color: #333333; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; color: #333333; line-height: 21px;">1 tablespoon lemon juice</span><br style="background-color: white; color: #333333; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; color: #333333; line-height: 21px;">½ teaspoon </span><a href="http://www.amazon.com/gp/product/B0001M12MW?ie=UTF8&tag=elanaspantryc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0001M12MW" style="background-color: white; color: #333333; line-height: 21px; margin: 0px; padding: 0px; text-decoration: none;" target="_blank">herbes de provence</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B0001M12MW" style="background-color: white; border: none !important; color: #333333; height: auto; line-height: 21px; margin: 0px !important; max-height: 333px; max-width: 225px; padding: 5px 0px; visibility: visible;" width="1" /><br style="background-color: white; color: #333333; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; color: #333333; line-height: 21px;">½ teaspoon </span><a href="http://www.elanaspantry.com/ingredients/celtic-sea-salt/" style="background-color: white; color: #333333; line-height: 21px; margin: 0px; padding: 0px; text-decoration: none;" title="celtic sea salt">celtic sea salt</a><br style="background-color: white; color: #333333; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; color: #333333; line-height: 21px;">3-5 drops </span><a href="http://www.elanaspantry.com/ingredients/stevia/" style="background-color: white; color: #333333; line-height: 21px; margin: 0px; padding: 0px; text-decoration: none;" title="stevia">stevia</a> or 1/2 tsp Xylitol<br style="background-color: white; color: #333333; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: white; color: #333333; line-height: 21px;">1 cup water</span></span><br />
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<ol style="background-color: white; color: #333333; line-height: 21px; margin: 15px 0px 0px; padding: 0px 0px 0px 20px;">
<li style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Place all ingredients in a <a href="http://www.amazon.com/gp/product/B0018QOG6O?ie=UTF8&tag=elanaspantryc-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0018QOG6O" style="color: #333333; margin: 0px; padding: 0px; text-decoration: none;" target="_blank">Vitamix</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B0018QOG6O" style="border: none !important; height: auto; margin: 0px !important; max-height: 333px; max-width: 225px; padding: 5px 0px; visibility: visible;" width="1" /> or a blender</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Process on high speed until smooth and creamy</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Pour over your favorite salad greens</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Store remaining dressing in a <a href="http://www.amazon.com/gp/product/B0000BYE26?ie=UTF8&redirect=true&tag=elanaspantryc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0000BYE26" style="color: #333333; margin: 0px; padding: 0px; text-decoration: none;" target="_blank">glass jar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B000SMYZ1U" style="border: none !important; height: auto; margin: 0px !important; max-height: 333px; max-width: 225px; padding: 5px 0px; visibility: visible;" width="1" /> in fridge</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Keeps for up to 5 days </span></li>
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<span style="color: #333333; font-family: inherit;"><span style="line-height: 21px;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333;"><span style="line-height: 21px;">I love Elana's Pantry! I have had to modify them to fit my Candida Diet plan, but many of my recipes are from her blog. If you are getting in to clean eating or just want delicious food that is much better for you, check out her site! </span></span><a href="http://www.elanaspantry.com/">http://www.elanaspantry.com/</a></span></div>
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<span style="background-color: white; line-height: 20px;"><b><u><span style="font-family: inherit;">Perfect Homemade Italian Dressing</span></u></b></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 20px;">from </span><a href="http://www.pennilessparenting.com/2010/07/perfect-homemade-italian-dressing.html">http://www.pennilessparenting.com/2010/07/perfect-homemade-italian-dressing.html</a></span></span><br />
<span style="background-color: white;"><span style="line-height: 20px;"><span style="font-family: inherit;"><br /></span></span></span>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 20px;">1 cup of the vinegar (any type is fine, whether ACV, wine vinegar, rice vinegar, etc...)</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1 1/3 cup of extra virgin olive oil</span><br style="line-height: 20px;" /><span style="line-height: 20px;">2 tablespoons of water</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1/2 tablespoon garlic powder</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1/2 tablespoon onion powder</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1/2 tablespoon Xylitol, optional (I prefer it without)</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1 tablespoons dried oregano</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1/2 teaspoon ground black pepper</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1/4 teaspoon dried thyme</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1/2 teaspoon dried basil</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1/2 tablespoon dried parsley</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1 tablespoons salt</span><br style="line-height: 20px;" /><br style="line-height: 20px;" /><u style="line-height: 20px;">Instructions</u><br style="line-height: 20px;" /><span style="line-height: 20px;">1. Pour ingredients into a glass jar or bottle with a cover. You may need to use a funnel, in which case pour the dry things in first before the liquids.</span><br style="line-height: 20px;" /><span style="line-height: 20px;">2. Cover and shake well.</span><br style="line-height: 20px;" /><span style="line-height: 20px;">3. Use, or refrigerate for up to 90 days.</span><br style="line-height: 20px;" /><span style="line-height: 20px;">4. Enjoy!</span></span></span><br />
<span style="background-color: white;"><span style="line-height: 20px;"><span style="font-family: inherit;"><br /></span></span></span>
<span style="background-color: white;"><span style="line-height: 20px;"><span style="font-family: inherit;">When using after it has been refrigerated, you will need to let the dressing get to room temperature as the dressing solidifies when cold. This usually takes just a few minutes. This dressing is also great as a marinade for chicken or fish and on cold salads, such as quinoa salad or a pasta salad.</span></span></span></div>
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<br />JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-73489973436201126602012-09-28T16:08:00.001-07:002012-09-28T16:08:57.082-07:00Moving MountainsThis past weekend I was up north for a women's retreat at church camp I grew up going to. On my way there, I almost turned the car around to go back home because I was so afraid I was either going to be miserable all weekend, I was going to eat something that would make me sick, or both. Ironically, an hour before my mini-crisis, I had called the local Christian station here and offered this as my Friday "I Believe" Statement: "I believe that God is watching over me, protecting me and providing for me, even when my emotions or my circumstances try and tell me otherwise." Lord, I believe- help me in my unbelief! It is astounding how quickly we can forget to trust Him and the promises that he gives us in his Word.<br />
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I had been feeling led to give this diet over to God all week, to place it in his hands, but I was fighting to stay in control. But what if, God? What if I the cook misunderstood my recipes, or ingredients, or instructions? "Be still, and know that I am God." But shouldn't I just check to make sure? Wouldn't it be better if I did stay home, then I know what's in my food and don't have to worry about it? "Trust in the Lord with all your heart and don't try to understand everything on your own. In ALL your ways, acknowledge him and he will show you the way to go." But... but... I don't want to. It's too hard. "Do you trust me?" Yes... well, kind of, as long as I can still be in control.... Oh wait, that's not exactly trust is it?<br />
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So there was my inner dialog as I drove north on I94, but I kept going and I made it there. And I am so glad I did. I had a great weekend, the food was excellent and well prepared, and God had some great things to say to me. My favorite was this: "This too shall pass. Don't give up, keep on following where I lead you. Trust in Me." <b>This too shall pass. </b><br />
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Another quote from the weekend that really stood out to me was "The Enemy's two favorite words to bring us down are <i>always</i> and <i>never</i>." And that is exactly what Satan has been whispering in my ear, over and over. "You are always going to have to struggle with this diet. You are never going to feel better no matter what you do. It is ALWAYS going to be this difficult." Get behind me Satan! This is only one moment in time, and God will lead me through it. I will stand on His promises and believe in His Truth. To quote Jason Castro, "This is only a mountain. You don't have to find your way around it. Tell it to move it will move, tell it to fall, it will fall. This is only a moment, you don't have to let your fear control it. Tell it to move it will move, tell it to move it will move." JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-62381568876457174662012-09-28T16:08:00.000-07:002012-09-28T16:08:03.163-07:00A Day Away From Home- traveling with dietary restrictionsOne of my biggest fears when starting the Candida Diet was how to travel and still be able to eat the limited food options that fit my dietary restrictions. (Note: this post refers only to day trips and traveling to places where you are able to bring your own food. I have no idea how you would travel to a hotel in a distant city and still be able to eat clean. If anyone knows or has done this, please share!) We had several events plan during the first month of my diet including a Friday night wedding and an airshow which would last the entire day. I knew I would probably not be able to eat anything offered at either event, so at first it seemed like my only two options were to cheat on the diet or to go hungry. <br />
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The wedding was at a fancy venue from six PM until after ten PM, so I needed to have something to eat but I didn't want to cart in anything that even remotely looked like a cooler. (It definitely would not have gone with my outfit!) The airshow was an all day event three hours from my home, so going hungry wasn't really a viable option for me and the only food they had available was concession stand food ranging from corn dogs to funnel cakes. The healthiest option there appeared to be the Supreme Nachos (lettuce, tomatoes, ground beef... soaking in grease) but even my husband who has a steel-coated stomach said they made him feel sick. <br />
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So I knew I had to find another option besides cheating or going hungry and I found a few different ways to adjust. The key element in eating away from home comes down to two words: <b>PLAN AHEAD</b>. For me one of the most important things was getting a letter from my doctor stating my dietary restrictions. The airshow required that I had it and it came in handy at the reception as well.<br />
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For the Friday wedding I went out and bought a cute little cooler that no one even realized was a cooler, they just thought it was my purse. It is a Fit & Fresh brand cooler that I purchased at Bed, Bath, and Beyond and you can find it online at <a href="http://fit-fresh.com/">http://fit-fresh.com/</a> or look up "Fit & Fresh" on Amazon.com. They have lots of styles and patterns to choose from so it's easy to find one to fit your fashion needs. Thirty-One Gifts also has quite a few options, look under Thermals on their website <a href="http://www.thirtyonegifts.com/Catalog/">http://www.thirtyonegifts.com/Catalog/</a>. <br />
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At the reception, one of the first things I did was to find the person in charge and let him or her know of my situation. I let him know that I had a letter from my doctor explaining my restrictions and that I had brought a small cooler with food that I had prepared at home. I politely asked if it would be okay for me to eat my food there at the venue. The maitre-d was so impressed by all my prep work and the fact that his kitchen staff wouldn't have to read labels on every single item they brought out that he actually thanked me! He made sure the closing captain (main server) knew what was going on and instructed all the rest of the servers to "leave you alone to eat your food in peace!" I took out my food, ate it, and the party went on. It was a great reception and I am so glad I was able to celebrate that special time with my friends without feeling left out or making a big scene.<br />
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The airshow was the following day and we left our house at six AM and got home some time after ten PM. I emailed the public relations contact listed on the airshow's website and explained my dietary restrictions and he requested that I obtain a letter from my doctor and pack my food in a soft-sided cooler. I had prepped all of my food for both the reception and the airshow on Thursday night and I had it all stacked up in the fridge and ready to go. I actually ended up having too much food and I was able to share some of my healthy food with my husband who was craving some nutrition after his Supreme(ly gross) Nachos. <br />
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After the airshow, my family and I went to a restaurant in town that I had researched the week before. I knew they had at least two things on the menu that I would be able to eat and the Lake Superior fresh caught white fish with wild rice medley was amazing! I did have a little bit of a cheat with the cranberries in the wild rice, but I am learning to let the small things slide. (This doesn't mean I'm going to be counting M&Ms or Dip & Dots as "small things," but a little bit of accidental fruit here or a little bit of carrots there just might keep me sane during the next three months.) Again, the key here was planning ahead- we knew which restaurant would be able to accommodate my food restrictions, we knew how to get there, and we all had delicious, healthy food for dinner.<br />
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"So what exactly could you pack to eat?" This question really gave me a hard time- the food had to be ready to eat (and not need to be heated up), easy to make, easy to consume (not requiring a plate, fork, knife, and spoon), and able to stay fresh in a cooler for several hours. My only experience with food like that was PB&J sandwiches and Luncheables, until I discovered Applegate Farms turkey deli meat at Trader Joe's! My menu for the Friday reception was: deli turkey roll-ups with fresh avocado spread and mixed greens, celery & snow pea pods with almond butter, and home made almond cookies for dessert. For Saturday I added a few things to the Friday menu: plain yogurt with cinnamon and walnuts for breakfast, homemade power bars, homemade chicken noodle soup in a thermos, and plain raw almonds. Let's just say I didn't go hungry that day!<br />
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I can't stress this enough, the key to a successful "day away from home" is planning ahead. I have to find time to plan the menu, purchase the food, prep the food before hand, figure out the best way to get it there and who I need to talk to to make sure that it's okay to bring it. It is a lot of work, but for me it has been totally worth it to be able to spend time with my family and friends. I'm not going to lie, I am REALLY looking forward to easing up on the diet and being able to have fruit and healthy gluten free deli tortilla wraps and hopefully someday soon adding eggs back in to my diet, but until my body heals this is where I am at and I have to make plans to get through it. Please let me know if you have any ideas, easily portable meal items, or tips on how to travel with a restricted diet. Being on a restricted diet is not easy, but sharing the road with someone who understands makes the journey just a little bit easier.<br />
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<span style="font-family: inherit;"><i><span class="text Eccl-4-9" id="en-ESV-17391" style="background-color: white; font-size: 12px;"><b>"</b></span><span class="text Eccl-4-9" style="background-color: white; font-size: 16px;">Two are better than one, because they have a good reward for their toil.</span><span style="background-color: white; font-size: 16px;"> </span><span class="text Eccl-4-10" id="en-ESV-17392" style="background-color: white; font-size: 16px;">For if they fall, one will lift up his fellow. But woe to him who is alone when he falls and has not another to lift him up!" Ecclesiastes 4: 9-10</span></i></span>JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-30127314036273217182012-09-18T19:58:00.000-07:002012-09-18T19:58:08.688-07:00On my way home from work I picked up some kelp noodles for the first time ever and then decided to make my own chicken noodle soup. The kelp noodles may take some getting used to, they are a little rubbery for my palate, but not too bad. The fact that this recipe was super easy AND contains seven of the Top Ten Candida Fighting Foods makes it a worthwhile recipe. I served it with the Herb Crackers of Elana's Pantry fame- so good! <a href="http://www.elanaspantry.com/vegan-herb-crackers/#">http://www.elanaspantry.com/vegan-herb-crackers/#</a><br />
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<span style="font-size: large;"><u>Slightly Spicy Candida-Kicker Chicken "Noodle" Soup</u></span><br />
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<span style="font-family: inherit;">Ingredients:</span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19.5px;">4 cups Imagine Organic Free Range Chicken Broth</span><br style="background-color: white; line-height: 19.5px;" /><span style="background-color: white; line-height: 19.5px;">1 package kelp noodles</span><br style="background-color: white; line-height: 19.5px;" /><span style="background-color: white; line-height: 19.5px;">1 large celery stalk, diced</span><br style="background-color: white; line-height: 19.5px;" /><span style="background-color: white; line-height: 19.5px;">8 green onions, chopped</span><br style="background-color: white; line-height: 19.5px;" /><span style="background-color: white; line-height: 19.5px;">2 cups of rotisserie chicken breast, pulled </span><br style="background-color: white; line-height: 19.5px;" /><span style="background-color: white; line-height: 19.5px;">1 clove of garlic minced</span><br style="background-color: white; line-height: 19.5px;" /><span style="line-height: 19.5px;">1 TB lemon juice</span></span><br />
<span style="font-family: inherit;">1 TB extra virgin coconut oil</span><br />
<span style="font-family: inherit;">1 TB ginger powder</span><br />
<span style="font-family: inherit;">dash of cayenne pepper </span><br />
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<span style="font-family: inherit;">Directions:</span><br />
<span style="font-family: inherit;">1. Combine chicken broth, lemon juice, coconut oil, ginger powder, and dash of cayenne pepper in a large stock pot.</span><br />
<span style="font-family: inherit;">2. Add celery, onions, and garlic to the broth mixture.</span><br />
<span style="font-family: inherit;">3. Bring these ingredients to a boil, then add chicken and kelp noodles.</span><br />
<span style="font-family: inherit;">4. Cover and simmer for 30 minutes. </span><br />
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Makes four servings (two cups each).JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-5208463628801231462012-09-13T12:22:00.002-07:002012-09-13T12:22:57.596-07:00This weekend will mark my first outing into the world while on my restricted diet. Until now I have been able to control all the details of my food. I have been able to plan each and every detail of everything I eat. I have been in control (even when I have felt just the opposite). This weekend, I will hand that control over to another person whom I have never met and trust that this person has understood all of my careful planning and directions and suggestions. <br />
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As fantastic as it will be to not have to purchase, prep, and prepare all of my food for two whole days, I am having a hard time letting go of the control. I want to check all of the ingredients, read every label of every ingredient used, double check that the recipes were followed exactly. And yet I feel led to trust that everything will be okay, that the person cooking my food has heard me and understood me enough to "get it right." More than that, I feel like God is calling me to trust Him with my food, my diet, and my health.<br />
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The hard fact of the matter is that I don't really want to. I want to be in control. I want to hole up in my house for the next three months and skip life for awhile. Then I can eat the breakfast that I made at home; I can pack my own lunch that I make each day for work; I can make my own dinner and know each and every ingredient. For the next three months. I could do this, and a huge part of me wants to, but I feel God calling me to trust Him and watch how He will move in my life through this difficult time.<br />
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I heard a new song on the radio today, "Only a Mountain" by Jason Castro. The chorus goes like this:<br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;">This is only a mountain</span><br style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;">You don't have to find your way around it</span><br style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;">Tell it to move, it'll move</span><br style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;">Tell it to fall, it'll fall</span><br style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;">This is only a moment</span><br style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;">You don't have to let your fear control it</span><br style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;">Tell it to move, it'll move</span><br style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;">Tell it to fall, it'll fall</span>
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<span style="font-family: inherit;"><span style="line-height: 17px;">I've been staring up at this mountain and planning how to scale it and worrying about how to get to the top, or get around it, or dig under it. In this song God reminded me of the role that my faith needs to play in this struggle- in Him I have the power to over come it. My "mountain" is fear, anger, frustration, and discouragement. This is only one moment in my lifetime, just three months. I don't need to live my life in fear anymore. I need to trust Him and trust His provision for me. "Lord, I do believe, help me overcome my unbelief!</span></span><br />
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JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-77857893405832530752012-09-08T11:05:00.001-07:002012-09-08T12:07:53.734-07:00The Top Ten Candida Fighting Foods<div style="text-align: left;">
<span style="font-family: inherit;">I want to hit this with all that I have available to me, so I am currently in search of the perfect recipe with will incorporate all ten of these ingredients and still taste amazing. I'll let you know as soon as I come up with it. Until then, here are the ingredients and their candida fighting stats so you can work on a recipe of your own.</span></div>
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<u><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>The Top Ten Candida Fighting Foods</b></span></u></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">from thecandidadiet.com</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1. Coconut oil</b> is a potent Candida killer, and one of the most potent antifungals there is. It contains Lauric acid and Caprylic acid, which both help prevent Candida overgrowth and strengthen your immune system.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Coconut oil is very heat stable, so it's an ideal oil to use for frying and cooking. It is also cheap to buy and has a much longer shelf life than other oils, so there's no excuse! You can 2-3 tablespoons per day.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. <b>Garlic</b> has powerful antifungal properties to attack Candida, while also preserving and boosting the good bacteria in your digestive system. Garlic stimulates the liver and colon, giving it a potent detoxifying effect on the body.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you love garlic, then use it liberally to flavor your food. You can also drink 2-4 cloves per day, crushed and mixed with water as an anti-Candida tonic. Avoid taking it on an completely empty stomach, and try it with a tablespoon of coconut oil to cut down on the stomach burn.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. <span style="background-color: white;"><b>Onions</b> have strong anti-fungal, anti-bacterial and anti-parasitic properties. They also help to flush excess fluids out the body - this is useful because many Candida sufferers experience water retention. Onions along with garlic can give you breath issues, so a handy tip is to eat them with a bit of parsley to counter the smell.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">4. </span><b>Seaweed</b> is a nutrient-dense healing food that will help the body in the fight against Candida. It is rich in Iodine to help balance your thyroid gland - Candida sufferers often experience hypothyroidism and its many symptoms. Seaweed flushes toxic pollutants and heavy metals from the body, and cleanses your intestinal tract.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kelp extract supplements are one of the most potent sources of Iodine, but you should also try eating lots of different types of seaweed.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. <span style="background-color: white;"><b>Almonds</b> can be your best friend - a healthy portable snack that will help with your Candida diet. Keep them handy to counter any temptation when you are on the go and starving. Research has actually shown that almonds have prebiotic properties that promote beneficial bacteria in the gut. Some people have problems digesting almonds, so soak them first if you have any issues. Just leave them in water overnight or for around 8 hours.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">6. </span><span style="background-color: white;"><b>Ginger </b>has a detoxing on the body by increasing circulation and detoxifying the liver, in addition to stimulating the immune system. It has a positive effect on the digestive system and helps reduce intestinal gas. It also has a soothing effect on any inflammation that the Candida overgrowth may cause in your intestinal tract.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">7. </span><span style="background-color: white;"><b>Olive oil</b> contains a plant chemical named Oleuropein, which is found in both olive oil and olive leaf extract. It contains powerful anti-fungal properties and stimulates your immune system response to Candida. It has also been shown to help stabilize blood sugar levels - this is important for Candida sufferers because elevated blood sugar levels can feed your yeast overgrowth.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">8. </span><b>Lemon and lime juice</b> stimulate the peristaltic action of your colon, increasing the efficiency of your digestive system.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Both lemons and limes are great options for seasoning your vegetable, fish and meat dishes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9. </span><span style="background-color: white; font-family: Geneva, Arial, Helvetica;"><b>Pumpkin Seeds</b> are high in Omega-3 fatty acids, which have anti-fungal, anti-viral and anti-parasitic properties. 'Omega-3's also help combat depression and symptoms of Candida inflammation such as pain and skin conditions. It is a well established fact that most of us do not get enough Omega-3 oils in our diet to maintain optimum thyroid health. Deficiencies in this fatty acid have been linked to lower thyroid hormone levels. For an easy Omega-3 boost, add these pumpkin seeds to cereal, smoothies, salads or even use them as a portable snack.</span></div>
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<span style="background-color: white; font-family: Geneva, Arial, Helvetica;">10. </span><span style="background-color: white; font-family: Geneva, Arial, Helvetica;"><b>Cayenne pepper</b> gives natural support to your digestive system and immune system. It helps to digest food and reduces constipation by cleansing the bowel of Candida and other toxins. Cayenne also increases metabolism and circulation, which will help to reduce one of the most common Candida symptoms, fatigue. Use cayenne pepper liberally to spice up your favorite foods.</span></div>
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JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com1tag:blogger.com,1999:blog-4603705944126180089.post-5238055755969994882012-09-08T10:41:00.000-07:002012-09-08T10:41:31.821-07:00Day 5 of the Strict Diet Phase<span style="font-family: inherit;">I am on day five of the Strict Diet Phase of the Candida Diet, and I want to quit. I feel like junk and I feel like I'm going crazy. I can't think straight and I feel like I've been hit by a bus. "But wait!" they tell me. "This is a good thing! It means the diet is really starting to work!" Yes, my friends, I am now experiencing what is known as Candida Die Off. And it sucks.</span><br />
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<span style="font-family: inherit;">A search for symptoms of Candida Die Off provides you with many different options of maladies to choose from. You can experience everything from "fatigue, depression, aches, irritability and abdominal pains" to nausea, chills, fever, and hives. I have been experiencing the fatigue, aches, irritability, abdominal pains, elevated heart rate, and increased muscle and joint pain. Thankfully, it is a quite weekend for us at home and I have an amazing husband who is currently at the farmer's market shopping for fresh organic vegetables. I know I am blessed and I try to keep focused on that during this difficult transition for my body.</span><br />
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<span style="font-family: inherit;">So what is Candida Die Off? Did you know your body can produce ethanol? I didn't know that until just now, so I'm guessing you didn't either. I thought ethanol was just something made from corn that you put in your car at the gas station. Turns out I was wrong. According to thecandidadiet.com, <span style="color: #666666;">"</span><span style="background-color: white;"><span style="color: #666666;">When yeast cells are rapidly killed, a die-off (or Herxheimer reaction) occurs and metabolic by-products are released into the body. The Candida yeast cells actually release 79 different toxins when they die, including ethanol and acetaldehyde."</span> I'm not sure I want to know what acetaldehyde is. </span></span><br />
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<span style="font-family: inherit;">So what should I do about it? Well, it depends on who you ask. One book I have says "Please don't give up! ... Drink lots of water and know that you are making progress!" The Candida Diet website says, "<span style="background-color: white; color: #333333;">Candida Die-Off symptoms will vary from person to person, as each will have different degrees of infestation. If you are having severe Die-Off symptoms, slow down your treatment and reduce your dosage of probiotics and antifungals. The liver is your main pathway for eliminating toxins, and the Die-Off symptoms mean that it is being overwhelmed." </span><span style="background-color: white;">So do I power through or do I pull back? I guess since I haven't even started the probiotics and antifungals yet, I should just power through it. If you are experiencing the same thing, I wish I could give you a direct answer but, unfortunately, there just isn't one.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;">And there it is, one of my biggest problems and struggles with this treatment diet. There are no straight answers. What works for me might not work for you. It's all trial and error, and for me right now it seems to mostly be errors. I guess that's what this blog is for, to document the trials, errors, and (hopefully someday in the very near future) successes. I look forward to sharing my successes with you and being able to tell you first hand that it is worth all the confusion and effort. </span></span>JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0tag:blogger.com,1999:blog-4603705944126180089.post-21236443942276999122012-08-27T19:45:00.000-07:002012-08-27T19:45:33.121-07:00Egg Substitutions, a work in progress...<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, Verdana, Arial, sans-serif; font-size: x-small;"><span style="line-height: 19.5px;">Tonight I tried to make gluten-free, egg free (ie. Vegan) pancakes. Epic fail. First I tried just adding one TBS of coconut oil in place of the egg. Fail. Then I tried adding the "flax seed + boiling water" substitution. Another fail. <b>I miss eggs!!! </b> Most of the recipes for Vegan Pancakes that I have found use banana as a substitute, which is not an option during the strict diet phase of the Candida Diet. If anyone knows of a simple, easy, Vegan Gluten-Free pancake recipe, please let me know. Or, I will just miss breakfast for the next three months. </span></span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Below is a great overview of egg subs and how they are best used, most of which I either just haven't mastered or possibly don't work with a gluten free diet. I'm guessing the "you can safely omit the egg" from pancakes part only applies to non-gluten-free pancakes. I looked at the EnerG egg replacer at the grocery store and it had too many additive for my personal preference (including </span><span style="background-color: white; font-family: verdana, arial, helvetica, sans-serif; font-size: x-small;">Sodium Carboxymethycellulose, Methylcellulose- neither of which I can pronounce and there for do not wish to consume). And so my quest for a simple Vegan gluten-free pancake continues. </span><br />
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<strong style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">General Egg Substitutions</strong><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">1 egg = 2 heaped tbsp potato starch or arrowroot powder</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">1 egg = 1 small banana (or 1/2 big one)</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">1 egg = 2 tbsp cornstarch + 2 tbsp water</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">1 egg = 1/4 cup silken tofu</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">1 egg = 1/4 cup applesauce</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">1 egg = 1 tbsp ground flaxseeds + 2-3 tbsp warm water</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">1 egg = 1 tbsp soy flour + 1 tbsp water</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">1 egg = 2 tbsp vinegar dissolved in 1/2 cup water</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">1 egg = 1/4 cup fruit puree + 1/2 tsp baking powder</span><br />
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<strong style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Baking</strong><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">In a cake, the eggs serve as a leavening agent, helping to make the cake light and fluffy. In baked goods such as cookies and muffins, the eggs add moisture and act as a binder, gluing all the other ingredients together. So</span><a class="itxtrst itxtrsta itxthook" href="http://funnfud.blogspot.com/2008/08/eggless-recipes-baking-substitutes-egg.html#" id="itxthook1" rel="nofollow" style="border-bottom-color: rgb(0, 100, 0); border-bottom-width: 0.1em; border-style: none none solid; bottom: auto; color: darkgreen; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; left: auto; margin: 0px !important; padding: 0px 0px 1px; position: static !important; right: auto; top: auto;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;">depending</span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w1" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;"> </span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w2" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;">on</span></a><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> what you are baking, you may need to choose an </span><a href="http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm" style="background-color: white; color: #960063; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">egg-substitute</a><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> </span><span class="IL_AD" id="IL_AD12" style="background-attachment: scroll !important; background-color: white; background-image: none !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(150, 0, 99) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(150, 0, 99) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; padding: 0px 0px 1px !important; position: static; text-align: justify; text-decoration: underline !important;">that works</span><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> the best.</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Flat foods such as pancakes and cookies don't </span><a class="itxtrst itxtrsta itxthook" href="http://funnfud.blogspot.com/2008/08/eggless-recipes-baking-substitutes-egg.html#" id="itxthook2" rel="nofollow" style="border-bottom-color: rgb(0, 100, 0); border-bottom-width: 0.1em; border-style: none none solid; bottom: auto; color: darkgreen; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; left: auto; margin: 0px !important; padding: 0px 0px 1px; position: static !important; right: auto; top: auto;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;">rely</span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w1" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;"> </span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w2" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;">on</span></a><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> eggs for lift, so you can safely omit the egg from the recipe; however, it's a good idea to add a tablespoon or two of additional liquid like milk, fruit juice, or water to restore the recipe to its original moisture content.</span><br />
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<strong style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Savoury Recipes</strong><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Arrowroot starch, Potato starch, Cornstarch, Whole-wheat flour, unbleached, oat, or bean flour, Finely crushed breadcrumbs, cracker meal, Quick-cooking rolled oats or cooked oatmeal, Mashed potatoes, mashed sweet potatoes, or instant potato flakes are all great substitutes for eggs in savoury recipes like Casseroles, Patties/Cutlets, Breads and main Course entrees. Play around a little with these ingredients and experiment till you find the right balance. Try using 2-3 tbsp of any of these ingredients to replace 1 whole egg, and try choosing an ingredient that's already a part of your recipe so you do not alter the original taste a lot. Again, egg-replacers</span><span class="IL_AD" id="IL_AD5" style="background-attachment: scroll !important; background-color: white; background-image: none !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(150, 0, 99) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(150, 0, 99) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; padding: 0px 0px 1px !important; position: static; text-align: justify; text-decoration: underline !important;">work the</span><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> best as they have no taste of their own.</span><br />
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<strong style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Commercial Egg Replacer</strong><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Ener-G is an incredibly versatile and </span><a class="itxtrst itxtrsta itxthook" href="http://funnfud.blogspot.com/2008/08/eggless-recipes-baking-substitutes-egg.html#" id="itxthook3" rel="nofollow" style="border-bottom-color: rgb(0, 100, 0); border-bottom-width: 0.1em; border-style: none none solid; bottom: auto; color: darkgreen; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; left: auto; margin: 0px !important; padding: 0px 0px 1px; position: static !important; right: auto; top: auto;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook3w0" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;">easy</span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook3w1" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;"> </span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook3w2" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;">to</span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook3w3" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;"> </span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook3w4" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;">use</span></a><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> </span><span class="IL_AD" id="IL_AD1" style="background-attachment: scroll !important; background-color: white; background-image: none !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(150, 0, 99) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(150, 0, 99) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; padding: 0px 0px 1px !important; position: static; text-align: justify; text-decoration: underline !important;">commercial</span><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> egg replacer available in most </span><span class="IL_AD" id="IL_AD7" style="background-attachment: scroll !important; background-color: white; background-image: none !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(150, 0, 99) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(150, 0, 99) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; padding: 0px 0px 1px !important; position: static; text-align: justify; text-decoration: underline !important;">health food stores</span><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> and larger well-stocked grocery stores. Despite the instructions on the package to mix Ener-G with two tablespoons of water, some recipes will need a bit more moisture when replacing eggs using Ener-G, so you may need to compensate with an extra tablespoon of water or soy milk. Ener-G and other store-bought </span><span class="IL_AD" id="IL_AD11" style="background-attachment: scroll !important; background-color: white; background-image: none !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(150, 0, 99) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(150, 0, 99) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; padding: 0px 0px 1px !important; position: static; text-align: justify; text-decoration: underline !important;">egg substitutes</span><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> are relatively flavorless and work best in baked goods, such as cookies, muffins and cakes, and can also be used to bind ingredients together in a vegan casserole or loaf. Ener-G is vegan and certified kosher, but be sure to read the labels carefully on other brands, as some may contain egg whites.</span><br />
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<strong style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Bananas and Applesauce</strong><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Smash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes or yeast-free </span><a class="itxtrst itxtrsta itxthook" href="http://funnfud.blogspot.com/2008/08/eggless-recipes-baking-substitutes-egg.html#" id="itxthook4" rel="nofollow" style="border-bottom-color: rgb(0, 100, 0); border-bottom-width: 0.1em; border-style: none none solid; bottom: auto; color: darkgreen; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; left: auto; margin: 0px !important; padding: 0px 0px 1px; position: static !important; right: auto; top: auto;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook4w0" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;">quick</span></a><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">breads. Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won't help your </span><span class="IL_AD" id="IL_AD3" style="background-attachment: scroll !important; background-color: white; background-image: none !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(150, 0, 99) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(150, 0, 99) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; padding: 0px 0px 1px !important; position: static; text-align: justify; text-decoration: underline !important;">dishes</span><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> rise or turn out light and fluffy, so be sure to add 1/2 tsp extra of baking powder or baking soda to help it rise if needed.</span><br />
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<strong style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Silken Tofu</strong><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Tofu is the best way to substitute eggs in savoury </span><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">dishes</span><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> such as a quiche, fritatta, sandwiches or salads. The texture of silken tofu or crumbled regular tofu is surprisingly similar to boiled or cooked eggs, and can lend a nice taste to the recipe.</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Silken tofu is also an appropriate egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. While it won't alter the flavor of a recipe, using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so </span><span class="IL_AD" id="IL_AD10" style="background-attachment: scroll !important; background-color: white; background-image: none !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(150, 0, 99) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(150, 0, 99) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; padding: 0px 0px 1px !important; position: static; text-align: justify; text-decoration: underline !important;">it works</span><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> well in brownies, and pancakes, but wouldn't work well in something like an </span><span class="IL_AD" id="IL_AD8" style="background-attachment: scroll !important; background-color: white; background-image: none !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(150, 0, 99) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(150, 0, 99) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; padding: 0px 0px 1px !important; position: static; text-align: justify; text-decoration: underline !important;">angel food cake</span><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> which needs to be light and fluffy.</span><br />
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<strong style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Flaxseeds or Whole Grains</strong><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Combine 1 tbsp ground flaxseeds with 3 tbsp boiling water in a small bowl for each egg you wish to replace. Let it stand approximately 10 minutes, until water is absorbed by flax, and then add to the recipe in place of egg</span><br />
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<a href="http://www.dummies.com/WileyCDA/DummiesArticle/Discovering-Egg-Substitutes-for-Vegetarian-Cooking.id-1081.html" style="background-color: white; color: #960063; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">Egg substitutes</a><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> are a preferred way to avoid eggs in your cooking. The lesser the amount of eggs a recipe needs, the easier it is to substitute them, without losing flavor or texture. Replacing eggs in recipes is also recommended at times to </span><span class="IL_AD" id="IL_AD4" style="background-attachment: scroll !important; background-color: white; background-image: none !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(150, 0, 99) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(150, 0, 99) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; padding: 0px 0px 1px !important; position: static; text-align: justify; text-decoration: underline !important;">reduce fat</span><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> and </span><span class="IL_AD" id="IL_AD9" style="background-attachment: scroll !important; background-color: white; background-image: none !important; background-position: 0% 50%; background-repeat: repeat repeat !important; border-bottom-color: rgb(150, 0, 99) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; color: rgb(150, 0, 99) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; padding: 0px 0px 1px !important; position: static; text-align: justify; text-decoration: underline !important;">cholesterol</span><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> content. So try these simple </span><a class="itxtrst itxtrsta itxthook" href="http://funnfud.blogspot.com/2008/08/eggless-recipes-baking-substitutes-egg.html#" id="itxthook5" rel="nofollow" style="border-bottom-color: rgb(0, 100, 0); border-bottom-width: 0.1em; border-style: none none solid; bottom: auto; color: darkgreen; display: inline !important; float: none !important; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; left: auto; margin: 0px !important; padding: 0px 0px 1px; position: static !important; right: auto; top: auto;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook5w0" style="border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto;">solutions</span></a><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> for eggless recipes and experiment with them to find </span><strong style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">egg substitutes</strong><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;"> that work best with a recipe!</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19.5px; text-align: justify;">If you have a tried substitute that you'd like to share, please do so via comments and I'll update the post with your suggestions!</span><br />
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<a href="http://funnfud.blogspot.com/2008/08/eggless-recipes-baking-substitutes-egg.html#">http://funnfud.blogspot.com/2008/08/eggless-recipes-baking-substitutes-egg.html#</a>
JenniSchemhttp://www.blogger.com/profile/13080778493070093124noreply@blogger.com0