Sunday, March 29, 2009
A reader question
http://www.feingold.org/pg-program.html
Sorry, I'm still on a slow computer and I can't cut and paste the question but here's the answer!
This link will take you to a sample of the food guide. You can see that each acceptable food is listed by section and then has () next to it if that product is gluten free, has corn syrup, benzoate, or other additives. The acceptable foods mean that there are no artificial flavorings, colorings, BHA, BHT, or TBHQ. Some members choose to further eliminate things like the corn syrups and that's why they are in ().
To me this food list is absolutely irreplaceable. Manufacturers hide so much that they do not list. The Feingold association researches each product via the manufacturer so I don't have to and then they publish the list.
If you ever ever ever use processed food or even basics like oils or milk this guide will help eliminate the hidden petroleum.
Stage one and stage two are in two different sections. It doesn't list bad products in the guide, just ok ones.
To keep updated you also get a monthly newsletter and emails if a product changes or as new products are added.
As a member you can submit your favorite foods to have them researched.
You get a fast food sheet with several fast food restaurants, a mail order guide, a book full of recipes, and several other pieces of information.
I will be a lifetime member simply because I want to support their cause and help with research. But, I also know that when we start testing stuff ourselves instead of sticking to the list we start to have problems again.
Sorry, I'm still on a slow computer and I can't cut and paste the question but here's the answer!
This link will take you to a sample of the food guide. You can see that each acceptable food is listed by section and then has () next to it if that product is gluten free, has corn syrup, benzoate, or other additives. The acceptable foods mean that there are no artificial flavorings, colorings, BHA, BHT, or TBHQ. Some members choose to further eliminate things like the corn syrups and that's why they are in ().
To me this food list is absolutely irreplaceable. Manufacturers hide so much that they do not list. The Feingold association researches each product via the manufacturer so I don't have to and then they publish the list.
If you ever ever ever use processed food or even basics like oils or milk this guide will help eliminate the hidden petroleum.
Stage one and stage two are in two different sections. It doesn't list bad products in the guide, just ok ones.
To keep updated you also get a monthly newsletter and emails if a product changes or as new products are added.
As a member you can submit your favorite foods to have them researched.
You get a fast food sheet with several fast food restaurants, a mail order guide, a book full of recipes, and several other pieces of information.
I will be a lifetime member simply because I want to support their cause and help with research. But, I also know that when we start testing stuff ourselves instead of sticking to the list we start to have problems again.
Saturday, March 28, 2009
A reader question
Here's a reader question I received. As always I like to answer on the blog because for every question someone actually emails there are usually 10 readers thinking the saame thing...
"I have been trying this diet for about three weeks and have made many mistakes giving my son wrong products by accident, that I thought were approved and were not. We have yet to see any changes and I want to quit because my sons kindergarten teacher keeps reminding me how she see's no changes and now my husband is doubting it, he wont say it but I can tell. Which in turn makes me doubt. My son's hyperness and impulsiveness is what the special ed teacher says will keep him in there. She says a regular class will not be able to handle him. We have a meeting on May 20th to decide his placement for next year and I know if there are not no changes she and the case manager will suggest medicating again!"
Let me start with saying that some kids are more sensitive than others to petroleum and some kids take longer to detox from it than others. Sometimes there are issues other than petro blockage also. If there was any permanent damage to the brain to cause problems you will not see 100% improvement in that area (such as physical brain trauma}. However, most people seem to see a huge improvement by the time the initial stage one 6 weeks are up. Especially with things like hyperactivity and impulsiveness.
If you are a feingold member and you are serious about this, stick with the list absolutely. Mistakes are mistakes and can't be helped in the past but if your son is toxic he needs some real time without ANY petroleum.
Besides the things he gets at home from you he may be reacting worse at school because of cleaning chemicals, air fresheners, play-doh, markers on the skin, or helpful friends who offer him a couple of skittles or m & m's each day.
My youngest, and most toxic, can get one m & m and we'll see it for 3 days. Remember the nerds on the bathroom floor episode from a few months ago?
So, that does it for the reaction issues...let's talk parenting now. I like to put a positive spin on the eating thing rather than saying things like, "dye makes you act crazy." Can you try to help your son understand that when he eats healthy foods that you give him his brain will work better? He will be able to control his actions better and in turn will have more free time and less time in punishments? Let him know that you're his partner in this new adventure and you need his help. My youngest still sneaks but not nearly so often. The times that he sneaks we've had small infractions previously and then his impulsiveness comes back. If you can truly get ALL petrol out of his diet and as much as possible out of his environment you should be much better off with his cooperation.
Third option...control your teaching environment. We choose to homeschool but you should also know that you are in control of your son in school as much as possible. Don't let them push you around. I think most states have laws now where parents can take their kids out of special ed. Make sure you have the most cooperative teacher, let her read the blue book and really understand how you are trying to help your son. Give her this website and ask her to please look into it so he/she can understand your son's issues. Do everything you can for him in school. There's always the chance that he will still sneak from friends in school and I don't know how to solve that one.
Husbands? I've written a lot about them in the past. Sometimes they are just hard to convince. They'd rather think their kids are "active or precocious" than think they have some disease or allergy. They are afraid to give up their foods not understanding that they can have brands of most foods. They are usually addicted themselves. Women are usually used to controlling the food situation so I don't think it phases us as much. The best advice I can offer is to make yummy things and keep the blue book or other information on the back of the toilet seat so it might get picked up.
"I have been trying this diet for about three weeks and have made many mistakes giving my son wrong products by accident, that I thought were approved and were not. We have yet to see any changes and I want to quit because my sons kindergarten teacher keeps reminding me how she see's no changes and now my husband is doubting it, he wont say it but I can tell. Which in turn makes me doubt. My son's hyperness and impulsiveness is what the special ed teacher says will keep him in there. She says a regular class will not be able to handle him. We have a meeting on May 20th to decide his placement for next year and I know if there are not no changes she and the case manager will suggest medicating again!"
Let me start with saying that some kids are more sensitive than others to petroleum and some kids take longer to detox from it than others. Sometimes there are issues other than petro blockage also. If there was any permanent damage to the brain to cause problems you will not see 100% improvement in that area (such as physical brain trauma}. However, most people seem to see a huge improvement by the time the initial stage one 6 weeks are up. Especially with things like hyperactivity and impulsiveness.
If you are a feingold member and you are serious about this, stick with the list absolutely. Mistakes are mistakes and can't be helped in the past but if your son is toxic he needs some real time without ANY petroleum.
Besides the things he gets at home from you he may be reacting worse at school because of cleaning chemicals, air fresheners, play-doh, markers on the skin, or helpful friends who offer him a couple of skittles or m & m's each day.
My youngest, and most toxic, can get one m & m and we'll see it for 3 days. Remember the nerds on the bathroom floor episode from a few months ago?
So, that does it for the reaction issues...let's talk parenting now. I like to put a positive spin on the eating thing rather than saying things like, "dye makes you act crazy." Can you try to help your son understand that when he eats healthy foods that you give him his brain will work better? He will be able to control his actions better and in turn will have more free time and less time in punishments? Let him know that you're his partner in this new adventure and you need his help. My youngest still sneaks but not nearly so often. The times that he sneaks we've had small infractions previously and then his impulsiveness comes back. If you can truly get ALL petrol out of his diet and as much as possible out of his environment you should be much better off with his cooperation.
Third option...control your teaching environment. We choose to homeschool but you should also know that you are in control of your son in school as much as possible. Don't let them push you around. I think most states have laws now where parents can take their kids out of special ed. Make sure you have the most cooperative teacher, let her read the blue book and really understand how you are trying to help your son. Give her this website and ask her to please look into it so he/she can understand your son's issues. Do everything you can for him in school. There's always the chance that he will still sneak from friends in school and I don't know how to solve that one.
Husbands? I've written a lot about them in the past. Sometimes they are just hard to convince. They'd rather think their kids are "active or precocious" than think they have some disease or allergy. They are afraid to give up their foods not understanding that they can have brands of most foods. They are usually addicted themselves. Women are usually used to controlling the food situation so I don't think it phases us as much. The best advice I can offer is to make yummy things and keep the blue book or other information on the back of the toilet seat so it might get picked up.
Tics are gone
This was taken from a public yahoo group that I am on...great going Sherri, this is a great testament to the destruction that petroleum can cause when ingested into the body.
"My son suffered a mild tic - his eyes would roll up into his head as he blinked. This would happen here and there.
After 2 weeks on Stage One of the FG program, we noticed his tic has disappeared.
Now that we are in Stage 2 and are reintroducing certain fruits, we notice that certain ones cause this tic to return. It's very interesting, and only further validates the value and effectiveness of following the Feingold program!
Best of luck!
~Sherri"
"My son suffered a mild tic - his eyes would roll up into his head as he blinked. This would happen here and there.
After 2 weeks on Stage One of the FG program, we noticed his tic has disappeared.
Now that we are in Stage 2 and are reintroducing certain fruits, we notice that certain ones cause this tic to return. It's very interesting, and only further validates the value and effectiveness of following the Feingold program!
Best of luck!
~Sherri"
Friday, March 27, 2009
Menu #3, vegetarian
I've been vacationing for 2 weeks so sorry for the short responses to email and lack of posts. Today I helped my little brother put together a vegetarian menu that was Feingold safe and thought I'd post it here for you all. Remember to use the always acceptable ingredients or the feingold list for brands. Don't assume that this menu is always acceptable...having fun here in Vegas, love you all for reading my blog, Danika
Breakfast Green smoothie with soy milk & flax or coconut
Lunch Salad w/canned beans
Dinner Lentil Soup w/veggies
Breakfast Oatmeal
Lunch Tortilla pizza w/veggie sticks
Dinner Baked potatoes w/steamed broccoli
Breakfast Bagel w/cream cheese & juice
Lunch Pasta with garbanzos, veggies & sauce
Dinner Mexican w/veggie toppings
Breakfast cereal w/milk & fruit
Lunch Sandwich & fruit
Dinner Mac & cheese w/veggies
Breakfast Eggs & toast
Lunch Mac & cheese w/veggies
Dinner Stir fry w/tofu & rice
Breakfast Green smoothie with soy milk & flax or coconut
Lunch Rice w/veggies and scrambled egg
Dinner Mexican w/veggie toppings
Breakfast Veggie omlette
Lunch Taco salad w/canned beans
Dinner Pasta w/sauce & veggies
Breakfast Green smoothie with soy milk & flax or coconut
Lunch Salad w/canned beans
Dinner Lentil Soup w/veggies
Breakfast Oatmeal
Lunch Tortilla pizza w/veggie sticks
Dinner Baked potatoes w/steamed broccoli
Breakfast Bagel w/cream cheese & juice
Lunch Pasta with garbanzos, veggies & sauce
Dinner Mexican w/veggie toppings
Breakfast cereal w/milk & fruit
Lunch Sandwich & fruit
Dinner Mac & cheese w/veggies
Breakfast Eggs & toast
Lunch Mac & cheese w/veggies
Dinner Stir fry w/tofu & rice
Breakfast Green smoothie with soy milk & flax or coconut
Lunch Rice w/veggies and scrambled egg
Dinner Mexican w/veggie toppings
Breakfast Veggie omlette
Lunch Taco salad w/canned beans
Dinner Pasta w/sauce & veggies
Monday, March 16, 2009
Saturday, March 14, 2009
Freezer Meals, Home Made Lasagna
This is from hillbilly housewife...remember to use whole milk mozzarella. I would also use 2 cans of chopped tomatoes rather than tomato sauce but you can choose. The suggestion was to make 4 of these at a time and freeze 3 of them. I found casserole sized stainless steel pans at the dollar store (Honks) and bought 20 of them for my freezer meals. The ones that went through the dishwasher rusted a little but the handwashed ones were fine.
Also, you can use this same recipe and cook it in your crockpot for 6 hours or as long as you want. If you want it GF either use GF lasagna noodles or cheat like I would and just use GF fettucini from Tinkyada. It's delicious.
Home Made Lasagna
* 10 uncooked lasagna noodles
* 1 lb. ground beef
* 1 C onions, chopped
* 2 garlic cloves, minced
* 3 t parsley flakes
* 1 t salt
* 1 t dried basil
* 1 t dried oregano
* 3 (8 oz.) cans tomato sauce
* 1 C ricotta cheese
* 2 egg whites
* 1 C mozzarella cheese, shredded
* 2 tbsp Parmesan cheese, grated
Directions:
Cook the lasagna noodles as direction on the package.
Drain well then set aside and keep warm.
Heat the oven temperature to 350 degrees.
Place the beef, onions and garlic in a skillet placed over medium heat.
Cook 10 minutes or until the beef is no longer pink.
Drain and pat off excess grease with paper towel.
Return the meat mixture to the skillet and sprinkle in the parsley, salt, basil and oregano.
Pour the tomato sauce into the pan and stir to combine all the ingredients together well.
Reduce the heat to low and cook 10 minutes, stirring often.
In a small bowl mix together the ricotta cheese and egg whites until well combined.
Spread 1/4 C beef mixture into the bottom of a 9X13 ungreased baking dish.
Layer 1/2 the cooked noodles over the beef.
Layer more of the beef mixture over the noodles and top the beef mixture with part of the cheese mixture.
Continue with the layers until all the ingredients have been used.
Sprinkle the top with the mozzarella and Parmesan cheeses.
Bake 40 minutes or until bubbly and the cheese has completely melted.
Let stand 10 minutes before serving.
Makes 8 servings
When freezing omit the two cheeses and do not bake. When ready to use do not thaw. Cover and bake in a preheated 350 degree oven for 1 hour 35 minutes. Uncover, sprinkle with the cheeses and continue baking 30 minutes or until bubbly.
Also, you can use this same recipe and cook it in your crockpot for 6 hours or as long as you want. If you want it GF either use GF lasagna noodles or cheat like I would and just use GF fettucini from Tinkyada. It's delicious.
Home Made Lasagna
* 10 uncooked lasagna noodles
* 1 lb. ground beef
* 1 C onions, chopped
* 2 garlic cloves, minced
* 3 t parsley flakes
* 1 t salt
* 1 t dried basil
* 1 t dried oregano
* 3 (8 oz.) cans tomato sauce
* 1 C ricotta cheese
* 2 egg whites
* 1 C mozzarella cheese, shredded
* 2 tbsp Parmesan cheese, grated
Directions:
Cook the lasagna noodles as direction on the package.
Drain well then set aside and keep warm.
Heat the oven temperature to 350 degrees.
Place the beef, onions and garlic in a skillet placed over medium heat.
Cook 10 minutes or until the beef is no longer pink.
Drain and pat off excess grease with paper towel.
Return the meat mixture to the skillet and sprinkle in the parsley, salt, basil and oregano.
Pour the tomato sauce into the pan and stir to combine all the ingredients together well.
Reduce the heat to low and cook 10 minutes, stirring often.
In a small bowl mix together the ricotta cheese and egg whites until well combined.
Spread 1/4 C beef mixture into the bottom of a 9X13 ungreased baking dish.
Layer 1/2 the cooked noodles over the beef.
Layer more of the beef mixture over the noodles and top the beef mixture with part of the cheese mixture.
Continue with the layers until all the ingredients have been used.
Sprinkle the top with the mozzarella and Parmesan cheeses.
Bake 40 minutes or until bubbly and the cheese has completely melted.
Let stand 10 minutes before serving.
Makes 8 servings
When freezing omit the two cheeses and do not bake. When ready to use do not thaw. Cover and bake in a preheated 350 degree oven for 1 hour 35 minutes. Uncover, sprinkle with the cheeses and continue baking 30 minutes or until bubbly.
Wednesday, March 11, 2009
Black Bean and Bell Pepper Pasta
http://theoriginalmybentodiet.blogspot.com/
Black Bean & Bell Pepper Pasta
Very easy to make!
Pasta
1 can of black beans
1 can of italian flavored diced tomatoes
1 bag of frozen bell pepper strips
Seasonings (this is the key!)
Cook pasta, drain and set aside. Put frozen peppers in frying pan to thaw/cook. Drain. Rinse black beans. Add beans and tomatoes to peppers. Season - I used a salt/pepper combo, garlic and herb combo (no salt), and sun-dried tomato basil combo (no salt). Enjoy!
Tuesday, March 10, 2009
Polenta and Beans
Frugal Black Beans & Polenta copied from "The Frugal Vegan"
Wednesday, January 28, 2009
This is a recipe I found somewhere on the internet and adapted it! It's really filling and makes enough for 6 people and costs about 50 cents a person :) I made it tonight and it was very filling and tasty! (note from Danika, start with dry beans and the cost is much less)
Frugal Black Beans & Polenta
6 cups water
2 cups cornmeal
1/2 tsp sea salt
2 15oz cans of black beans (drained & rinse)
1 cup salsa
To make polenta, boil water & salt, then add the cornmeal very slowly so it doesn't clump. Keep stiring until really thick on low heat. Be careful because it will bubble and splash! This might take 20 minutes or so. When it comes off the sides of the pot, spread onto a 9X13 greased pan. While polenta is sitting, combine black beans & salsa and heat. When polenta is cooled a bit (10 mins or so), cut into 12 even pieces. Place two pieces of polenta on a plate and scoop some black beans on top. This is really filling and tasty! I used the zucchini salsa I made at harvest time. Feel free to add other veggies if you wish.
(note from Danika, if you don't like spicy, just add a can of tomatoes. You can also vary which beans you use. I love well cooked pintos on polenta. No salsa! Bring on the guacamole though. I usually just scoop the polenta first, then the beans. Saves a dish and I don't care if my polenta is nice and square.)
Sunday, March 8, 2009
Ana on artificials
Whoooeee, this is my first kid who I've never seen on colors until now. We've always commented on how much easier and well behaved she is compared to our first 3. Now I know why!
She was sick with a cold, ear infection, and who knows what else for 3 days...did fine, she was listless and sleepy but not mean.
We took her in and got her antibiotics since it wasn't getting better and whowee...within an hour she was crying, hitting us repeatedly, whining, screaming, etc. It's zithromax so it's only once a day. The behavior is terrible for about 5 hours after and then she calms down and is just grumpy but the next dose, watch out!
I'm starting to think the terrible twos just starts when people start feeding their kids crap.
Friday, March 6, 2009
Irish potatoes (candy)
I don't usually post recipes unless I try them first but these look so good and I need your help. I'll make one variety at a time. Please post comments if you try any.
http://allrecipes.com/Recipe/Irish-Potatoes/Detail.aspx
remember to check your coconut or use approved stuff. I just use the unsulphered unsugared from Azure Standard. Use real vanilla on all of these recipes.
http://allrecipes.com/Recipe/Irish-Potato-Candy/Detail.aspx
In this one remember to use cream cheese that's just cream and enzymes, not whipped or spreadable or lowfat.
http://www.cooks.com/rec/doc/0,1938,158170-233203,00.html
http://allrecipes.com/Recipe/Grandmoms-Irish-Potatoes/Detail.aspx
and for those coconut haters out there...
http://www.cooks.com/rec/doc/0,1938,158170-233203,00.html
and here's one that actually uses potato!
Beef and Broccoli with rice noodles
This will be a half post also cause I didn't measure but...if you cook you can figure it out pretty easily.
1 box of rice noodles (ingredients just listed rice) prepare as directed.
thinly sliced beef
water or approved broth (aprox 2 c.)
braggs aminos (aprox 1/4 c.)
braggs vinegar or other approved (aprox 2 T)
sugar or other sweetener (aprox 1/4 c)
arrowroot or cornstarch (aprox 2 heaping T)
broccoli, lots of it.
brown the beef, add other ingredients and bubble till thick.
serve over the rice noodles, salt more if needed
Thursday, March 5, 2009
http://www.5dollardinners.com/2009/03/crockpot-chicken-fajitas.html
This is from 5 dollar dinners. I have never bought Rotel tomatoes so just make sure they just have veggies and salt, calcium for firming is ok too. Make your own corn tortillas or buy an approved brand.
Crockpot Chicken Fajitas
Ingredients
2 large chicken breasts ($1.50) Prepared from split breasts
1 can of Rotel ($.37) Matched coupon with sale price
1 green pepper, sliced ($.79)
1 onion, sliced ($.30)
1 tsp cumin ($.05)
1 cup rice ($.20)
1 avocado ($.50) Rolled-Back!
1/2 tsp lemon juice ($.02)
1 garlic clove ($.02) Bought for $.10 a head at recent store closing
1/2 bag corn tortillas ($.50) Or flour, if you prefer! We eat corn - GFCFSF diet.
2 cups frozen corn ($1)
Garnish with shredded cheese, sour cream or salsa (optional)
Directions
1. Marinate chicken in 1 can of Rotel. Here is what I did with mine. (Thaw in bowl of warm water if necessary.) Place chicken with Rotel in the crockpot. Add sliced green peppers and sliced onions and combine with chicken and Rotel. Cook on high for 6 hours or low for 8 hours. (I recommend slicing your chicken before putting it in the crockpot. I did not, but wish'd I had!)
2. Make homemade guacamole.
3. Cook rice. Bring 2.5 cups of water to boil. Add 1 cup of uncooked rice. Return water to a bowl. Cover and reduce heat to medium. Cook for 20 minutes. Remove from heat and fluff with fork.
4. Prepare corn as directed on packaging.
5. Warm tortillas in tortilla warmer, or wrapped in foil in the oven.
6. Serve chicken and peppers on tortilla, topped with guacamole, and a side of rice and corn.
Cost $5.25
This is from 5 dollar dinners. I have never bought Rotel tomatoes so just make sure they just have veggies and salt, calcium for firming is ok too. Make your own corn tortillas or buy an approved brand.
Crockpot Chicken Fajitas
Ingredients
2 large chicken breasts ($1.50) Prepared from split breasts
1 can of Rotel ($.37) Matched coupon with sale price
1 green pepper, sliced ($.79)
1 onion, sliced ($.30)
1 tsp cumin ($.05)
1 cup rice ($.20)
1 avocado ($.50) Rolled-Back!
1/2 tsp lemon juice ($.02)
1 garlic clove ($.02) Bought for $.10 a head at recent store closing
1/2 bag corn tortillas ($.50) Or flour, if you prefer! We eat corn - GFCFSF diet.
2 cups frozen corn ($1)
Garnish with shredded cheese, sour cream or salsa (optional)
Directions
1. Marinate chicken in 1 can of Rotel. Here is what I did with mine. (Thaw in bowl of warm water if necessary.) Place chicken with Rotel in the crockpot. Add sliced green peppers and sliced onions and combine with chicken and Rotel. Cook on high for 6 hours or low for 8 hours. (I recommend slicing your chicken before putting it in the crockpot. I did not, but wish'd I had!)
2. Make homemade guacamole.
3. Cook rice. Bring 2.5 cups of water to boil. Add 1 cup of uncooked rice. Return water to a bowl. Cover and reduce heat to medium. Cook for 20 minutes. Remove from heat and fluff with fork.
4. Prepare corn as directed on packaging.
5. Warm tortillas in tortilla warmer, or wrapped in foil in the oven.
6. Serve chicken and peppers on tortilla, topped with guacamole, and a side of rice and corn.
Cost $5.25
And you thought your maple syrup was safe...
http://www.yankeemagazine.com/issues/2008-03/interact/10things/maplesyrup/1
Just in case you don't want to read the whole article...here's a small part.
ewwwwwwwwww!
"On the windowsill of the sugarhouse are small clear bottles filled with syrup, each a different shade of copper. At the end of the line is a bottle of ketchup. "The guys like to throw hot dogs into the vat and boil them up to keep themselves going," Shelley explains. More often than not, the boiling goes on throughout the night. "Sap is not like whiskey," Robert Howrigan says. "It does not improve with age. You've got to boil it right away and make way for the next day's crop." A sweet hot dog goes a long way in the middle of the night."
Just in case you don't want to read the whole article...here's a small part.
ewwwwwwwwww!
"On the windowsill of the sugarhouse are small clear bottles filled with syrup, each a different shade of copper. At the end of the line is a bottle of ketchup. "The guys like to throw hot dogs into the vat and boil them up to keep themselves going," Shelley explains. More often than not, the boiling goes on throughout the night. "Sap is not like whiskey," Robert Howrigan says. "It does not improve with age. You've got to boil it right away and make way for the next day's crop." A sweet hot dog goes a long way in the middle of the night."
Wednesday, March 4, 2009
our facebook group
Just in case anyone wants to help spread the word, our facebook group is called Got Petroleum...in your food? Search for it or click here and invite everyone to join!
Warm day, smoothie day!
Today was so warm outside! We worked hard scooping goat poop and hay into the garden growboxes. I came in for lunch and did not want to cook, too hot after all that work. So, we did a protein smoothie.
Fresh pineapple, homemade yogurt, stevia, 2 TBSP of golden flaxseeds, and plenty of unsulphered bulk coconut. Fills you up for quite a while and it tastes like you've visited a tropical island.
And, since I haven't posted pictures lately here's a pic of the kids playing with the new baby goats at our friend's home.
Tuesday, March 3, 2009
Another Lara bar post
And yet another Lara bar post...This one from The gluten free dish (I have a feeling I'll be borrowing a lot from her blog)
http://theglutenfreedish.blogspot.com/2008/12/date-bars-from-dad-with-love.html
Date bars from dad with love
(Today I would like to introduce to you my sweet husband, Scott. I am grateful to have him as my husband. Chronic illness affects the lives of everyone in a family, and recovery is much faster and greater when you have a supportive spouse who willingly completes you in your weaknesses. Thank you, Scott!
He has delighted us with his newest kitchen creation. I know you will enjoy it as much as we have. These are SOOO good!)
And now for something completely different. This is the dish's husband here. A few weeks ago, I mentioned to one of my co-workers how much our boys love LaraBars. She is a native of India and, after trying some of one I brought with me, stated that her mother made very similar treats for her as a girl.
Well... a few days later she brought some homemade bars to work, and I prevailed on her to supply a recipe. It is a very simple recipe, and the boys have not stopped asking for more (once they ate them all up inside 48 hours). These were made with pecans and coconut, but the recipe is a great starting place for creativity. We're envisioning variations with apples, cocoa, dried cherries or berries, and other types of nuts. Our youngest needs to avoid cinnamon, but this could be a nice change from the spices, too.
Coco-Pecan Date Bars
1 pound dried dates, chopped
2 cups pecan halves
1 cup coconut flakes
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cardamom
Dice the dates, set aside in a metal mixing bowl (what I did) or the top half of a double boiler. Put the nuts, coconut, and spices into the food processor and chop coarsely. Empty the nut mixture into a large mixing bowl. Add 2 tablespoons warm water to the dates and heat gently over boiling water, stirring often. Once the dates start to soften, put them into the food processor and blend them into a paste. Our processor is rather small (4-cup) , so I had to move the dates around some to get them mixed properly. Combine the dates with the dry mixture (a sturdy spoon works, but so do hands). Once mixed, spread into a 9" square baking dish, pat flat, cover and put in the refrigerator at least one hour.
http://theglutenfreedish.blogspot.com/2008/12/date-bars-from-dad-with-love.html
Date bars from dad with love
(Today I would like to introduce to you my sweet husband, Scott. I am grateful to have him as my husband. Chronic illness affects the lives of everyone in a family, and recovery is much faster and greater when you have a supportive spouse who willingly completes you in your weaknesses. Thank you, Scott!
He has delighted us with his newest kitchen creation. I know you will enjoy it as much as we have. These are SOOO good!)
And now for something completely different. This is the dish's husband here. A few weeks ago, I mentioned to one of my co-workers how much our boys love LaraBars. She is a native of India and, after trying some of one I brought with me, stated that her mother made very similar treats for her as a girl.
Well... a few days later she brought some homemade bars to work, and I prevailed on her to supply a recipe. It is a very simple recipe, and the boys have not stopped asking for more (once they ate them all up inside 48 hours). These were made with pecans and coconut, but the recipe is a great starting place for creativity. We're envisioning variations with apples, cocoa, dried cherries or berries, and other types of nuts. Our youngest needs to avoid cinnamon, but this could be a nice change from the spices, too.
Coco-Pecan Date Bars
1 pound dried dates, chopped
2 cups pecan halves
1 cup coconut flakes
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cardamom
Dice the dates, set aside in a metal mixing bowl (what I did) or the top half of a double boiler. Put the nuts, coconut, and spices into the food processor and chop coarsely. Empty the nut mixture into a large mixing bowl. Add 2 tablespoons warm water to the dates and heat gently over boiling water, stirring often. Once the dates start to soften, put them into the food processor and blend them into a paste. Our processor is rather small (4-cup) , so I had to move the dates around some to get them mixed properly. Combine the dates with the dry mixture (a sturdy spoon works, but so do hands). Once mixed, spread into a 9" square baking dish, pat flat, cover and put in the refrigerator at least one hour.
Roasted Carrots
This is a post from The Gluten Free Dish. I don't normally post big veggie dishes because our veggies tend to be a salad or steamed or raw plain veggies. This just looked so good I couldn't resist. It will be part of our repertoire from now on I'm sure.
http://theglutenfreedish.blogspot.com/2009/02/whats-for-dinner-roasted-carrots.html
For fun, I am participating in the first week of a recipe carnival, "Wednesday, What's For Dinner?" graciously hosted by Linda, The Gluten-Free Homemaker. She is inviting anyone who would like to share ideas for gluten-free dinners.
I really like the feeling of community that this gives me. Since we are all facing the same dietary challenges and issues, it's comforting to surround ourselves with those just like us.
I have to tell you this little story. When we first subscribed to the Dish Network, I wanted to watch the Food Network, but usually felt an overwhelming sense of loss looking at all the wonderful dishes. I would think of all the foods I couldn't eat. I allowed myself to feel these feelings and now I am slowly accepting the challenge I put to myself, "How can I make this for my special diet eaters?" So knowing this, you understand my excitement to find a recipe that needed no revisions.
It is with great joy I share this recipe, Roasted Carrots, from The Barefoot Contessa. I like simple when it comes to vegetables and these roasted carrots are simply delicious!
We hope you decide to join the carnival. I think we will have lots of fun.
Roasted Carrots
Ingredients:
nocoupons 12 carrots ( I use organic)
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper ( I will leave this off next time)
2 tablespoons minced fresh dill or parsley (It was fine without the fresh)
Directions:
Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.
http://theglutenfreedish.blogspot.com/2009/02/whats-for-dinner-roasted-carrots.html
For fun, I am participating in the first week of a recipe carnival, "Wednesday, What's For Dinner?" graciously hosted by Linda, The Gluten-Free Homemaker. She is inviting anyone who would like to share ideas for gluten-free dinners.
I really like the feeling of community that this gives me. Since we are all facing the same dietary challenges and issues, it's comforting to surround ourselves with those just like us.
I have to tell you this little story. When we first subscribed to the Dish Network, I wanted to watch the Food Network, but usually felt an overwhelming sense of loss looking at all the wonderful dishes. I would think of all the foods I couldn't eat. I allowed myself to feel these feelings and now I am slowly accepting the challenge I put to myself, "How can I make this for my special diet eaters?" So knowing this, you understand my excitement to find a recipe that needed no revisions.
It is with great joy I share this recipe, Roasted Carrots, from The Barefoot Contessa. I like simple when it comes to vegetables and these roasted carrots are simply delicious!
We hope you decide to join the carnival. I think we will have lots of fun.
Roasted Carrots
Ingredients:
nocoupons 12 carrots ( I use organic)
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper ( I will leave this off next time)
2 tablespoons minced fresh dill or parsley (It was fine without the fresh)
Directions:
Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.
I TASTED fake vanilla today!
Today Russ and I snuck churros from Costco. I thought it was a decent sneak since it probably just had fake stuff in the oil it was fried in. How complicated could a churro be? After one bit I TASTED the fake vanilla. Such a different taste from real vanilla. Every breath I took for an hour afterwards tasted like fake vanilla! LOL. I don't know how I used to eat that stuff. It doesn't even taste like food.
I remember when I first tasted sundrops (natural m and m's) and they just didn't taste right. My friend and I were just talking about that. Then, I snuck some m and m's at a party and ALL I could taste was food coloring. I bought sundrops again because I was curious as to their taste and you know what? They tasted great. They tasted like food! Real food! Not chemicals.
Look forward to the day when MSG just tastes too salty, vanillan tastes fake, and red #40 is outright disgusting! It's a great day when you gain your taste buds back.
I remember when I first tasted sundrops (natural m and m's) and they just didn't taste right. My friend and I were just talking about that. Then, I snuck some m and m's at a party and ALL I could taste was food coloring. I bought sundrops again because I was curious as to their taste and you know what? They tasted great. They tasted like food! Real food! Not chemicals.
Look forward to the day when MSG just tastes too salty, vanillan tastes fake, and red #40 is outright disgusting! It's a great day when you gain your taste buds back.
Depression Breakfast, depression cooking
I'm sure this is obvious but don't use the pre-made wafer cookies at the end.
peppers and eggs, depression cooking
use approved or always acceptable oil or butter
I have no idea what sort of yeast that is but this is a good tutorial to see how to make the bread. I don't see any oil in those breadpans and I don't know how that works but if you do use oil, use always acceptable or approved. That bread looks soooooo good!
Pasta and Peas, depression cooking
This one is approved too. Just use approved tomato sauce or a can of tomatoes in the end if you decide it needs the tomato flavor.
Poorman's Feast, depression era cooking
Make it the way she says and it's always acceptable! This video just speaks to my heart...I love this lady.
Sunday, March 1, 2009
More on the lara bars...
I made another batch of Lara bars and have some new hints...
This time instead of processing the dates and nuts together I processed the dates with just a few nuts, and then chopped the rest of the nuts (with the processor) a little bigger. I added shredded coconut too. They were much easier to stick together since the nuts weren't powdered.
I also decided since we were going through them so quickly that I would just shape and baggie 5 together. I was going to take a picture but you know, they looked like poo nuggets so I decided against it.
This time instead of processing the dates and nuts together I processed the dates with just a few nuts, and then chopped the rest of the nuts (with the processor) a little bigger. I added shredded coconut too. They were much easier to stick together since the nuts weren't powdered.
I also decided since we were going through them so quickly that I would just shape and baggie 5 together. I was going to take a picture but you know, they looked like poo nuggets so I decided against it.
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