Coconut aminos are a new find for me, and I’m using it in place of whatever I used to use soy sauce for. It has a nearly neutral ph, which is good for someone who has interstitial cystitis. You can read more about how awesome coconut aminos are from Wellness Mama. I found out about it because Natural Grocers sends occasional ad magazines, and a recent one had a recipe for Honey-Ginger Salmon with Veggies for Two, which called for coconut aminos. The recipe looked good, but needed some modifying for us. The orange juice, garlic, cayenne, and broccoli had to go because all cause me problems in one way or another. We also cut the cabbage because my partner doesn’t like it. Here’s what we ended up with:
- 2 teaspoons grated fresh ginger root
- 1/4 cup coconut aminos
- 2 tablespoons raw honey
- 2 wild salmon fillets
- 2 tablespoons creamy almond butter
- 4 tablespoons almond milk
- 2 tablespoons coconut aminos
- Pinch of black pepper
- 2 teaspoons avocado oil
- 2 teaspoons grated fresh ginger root
- 2 small beets, peeled and spiralized
- 2 large zucchini, peeled and spiralized
See the recipe from Natural Grocers for the rest of the instructions. Even if you’re not crazy about beets, this recipe is worth trying out. My partner doesn’t like beets all that much, but loved them in this recipe.
Smitten kitten has a great wild mushroom pate recipe:
wild mushroom pâté
We modified it due to my food issues, and it turned out great. We left out the onions and the wine. Also, we used oil in place of the butter.
We’ve mixed it with wild rice and served it as a side dish. We’ve also had it on toast w/ chicken breast. And we’ve also stirred it into potato soup.
And we had it with crackers. Super yummy.
10 oz. of butternut squash
~ one pound of greens (spinach, swiss chard, etc.)
1-3 red peppers
Cook the squash for 20 minutes in the oven at 350. Saute the red peppers until soft, then add greens and butternut squash. Serve half of this as a side dish with dinner.
The next day, put some vegetable or chicken broth in a blender (about 1/2 of a container), add the leftover veggies and puree. Repeat until all the veggies are pureed and pour into a pot. Add broth to make it thinner (if necessary) and heat until warm.
Eat as is, or add some cheese, maybe even some bacon. Season to taste.
I love soup and stews, and had to give up some of my favorites after the diagnosis of IC (the one I miss the most is pozole verde). At first I found that I didn’t enjoy soups without onions, but after some adjustments to how I cook I found myself enjoying a lot of soups again. While I doubt I’ll be having pozole verde ever, as that would be too hard on my IC, I’ve found some modifications for a standard chicken soup recipe that I am pleased with. Using the instant pot makes it fast and easy, which is why I call it the chicken soup of joy and goodness.
1 chicken breast
3 carrots, chopped
3 celery stalks, chopped
1/2 bulb of fennel, chopped
2 large red potatoes, chopped
32 ounces of chicken broth
1 Tbsp. sage
1 Tbsp. thyme
1 teaspoon marjoram
Salt & pepper to taste
Put all of the ingredients in the instant pot. Close and seal lid. Turn instant pot on for 20 minutes. Let depressurize for 15 minutes, and enjoy!
We wandered around Portland for a bit today. After hitting Powell’s Books and hanging out there for a good bookstore fix, we went to lunch with some friends.
We enjoyed lunch at Thai Peacock. Great service, friendly staff, and yummy food. I had yellow curry, and it was great on this cold and wintery day. Eli had something that was sweet and sour (and can’t remember the name), and she was pleased with it. One friend enjoyed some spring rolls, and was pleased with the peanut sauce. Our other pal had some salmon that was amazing.
Our friends encouraged us to check out Cupcake Jones after lunch, and said they had gluten free cupcakes. We stopped in and I inquired about any soy ingredients. The staff were helpful and provided all the info I needed to make an informed cupcake choice. I opted for three mini cupcakes, one chocolate, one vanilla, and one red velvet. All were great, but my favorite was the red velvet.
I am visiting Portland for a conference, and am very pleased with all the different gluten-free options I’ve encountered at restaurants. Places here have been very accommodating about all of my food issues. Every time I have asked for information about an ingredient in something, my question has been answered. Folks who work in food service should be knowledgeable about the food they are serving, and it’s refreshing to not have all my questions met with a blank look or a “Um, I don’t think so”.
Ground Breaker Gastropub is 100% gluten free–not just the food, but the beer, too. Amazing! Our waitress was helpful and checked with the kitchen about the ingredients of different menu options if she didn’t know the answer to my questions. She also assured me that just about anything could be modified to accommodate my needs. I enjoyed lamb chops with risotto. So yummy. The lamb chops were cooked to perfection and very tasty. I had a taste of the Dark Ale on Nitro and the IPA. Both were really good. The IPA was especially tasty, but I decided to get the Dark Ale on Nitro since I haven’t found any decent gluten-free dark beer since I went gluten-free. It was really yummy and satisfied my hankering for dark beer.
I wish I lived in Portland, or that this place existed in Las Cruces. Great place, great service.
During times of stress, most people have a harder time keeping up with healthy eating habits. For me, though, I don’t really have much choice but to try and keep up with my meal plans because my body suffers too much if I don’t. It used to be that if I forgot my lunch, I’d be able to grab something to eat on campus, and I could generally find something that was relatively healthy and tasty.
Life is different now, so I am always planning ahead and obsessing about meals. If we forget to pull something out to defrost, it generally results in a meal with eggs and potatoes (because we never seem to be out of either of those items). My partner works full time and is working on her doctorate. I’m an assistant professor on the tenure track. Our schedules are insanely busy and I frequently wish there was someone who could cook for us. Or that I didn’t have food restrictions.
My best pal told me about the Instant Pot Pressure Cooker and said it was a life changer. I wasn’t convinced. I asked if it was going to make my life easier than a crock pot. She assured me that it would, and said that she found her food more flavorful than when she used a crock pot. I became a little more interested. Then she told me it cooks frozen chicken in fifteen minutes. Hallelujah! So we caved and bought one.
I am in love with it.
The first thing I made with it was chicken, and I used frozen chicken breasts. A quick internet search turned up this video:
I followed her instructions (thank you, Busyzgirl), added a little broth, some roasted red pepper sauce and a bit of broth, and some basil.
In just a few minutes I had a yummy dinner. I used the leftover liquid to make a yummy sauce for the chicken. It was super delicious.
Make life easier for yourself. Buy an Instant Pot. Or ask someone to buy it for you.