Wednesday, May 12, 2010
So that's where we are at. It may change as I read and learn more. My friend gave me the name of another doctor who is the expert on EE, and even taught at the school in Cincinnati (the leader in EE research) where my current allergist went to. And he just happens to live in Utah. My only concern is that Sam does not throw up hardly ever, so I don't know how I will know if he's getting better, or if a certain food we add is making him sick. Please comment if you have any suggestions!
Thursday, May 6, 2010
So tonight we had no-cheese sauce with quinoa noodles, chicken sausage, and peas and corn, and I think it was a pretty good meal for my little guy. He ate it all.
The Best Cheesy Uncheese Sauce
4 tablespoons light olive oil
5 tablespoons sweet rice flour
2 1/2 cups unsweetened plain hemp milk (or rice milk- but it's thinner, less creamy)
2 rounded tablespoons good tasting nutritional yeast
1/2 teaspoon sea salt, or more, to taste
A good dash or two of garlic powder to taste
A good dash or two of minced onion to taste
1/2 teaspoon gluten-free Dijon or honey mustard, or to taste
1 tablespoon golden balsamic vinegar, rice vinegar, or lemon juice- to taste
1/4 teaspoon nutmeg
1/2 teaspoon paprika (for orange) or turmeric (for yellow) color- may omit
1/4 cup white wine, to taste (Frey Organic is vegan/egg-free)
Originally I used rice milk in this recipe, but lately I have switched to hemp milk- gluten-free soy-free Hemp Dream - it's thicker and creamier, and rich with Omegas and calcium.
I added the salt and vinegar to my basic sauce recipe because- to me- it helps replicate the flavor found in Parmesan.
As for the mustard- I'm allergic to it, but I included it because I've always found that a dab of mustard really livens up a white or cheese sauce. If you're sensitive to mustard, leave it out and don't worry- it will still taste good.
I now add a tablespoon or two of toasted tahini paste (sesame butter) for added creaminess and depth. Allergic to sesame? Use almond butter or cashew butter.
Wednesday, May 5, 2010
My first batch was good, but fell apart when you touched them. My second batch, I think is perfect. I must say I was pretty impressed with myself on this one. And they are so much healthier than any chicken nugget in the store!
Quinoa Chicken Nuggets
5-6 chicken thighs or 2-3 chicken breasts
1/2 to 2/3 c cooked quinoa
1 tbsp egg replacer mixed with 1/4 c water til frothy (two eggs)
1/2 c brown rice flour
Mix all ingredients in a food processor for a couple minutes until smooth. Using a small cookie scoop, drop balls onto plate of crushed Rice Chex. Coat with cereal, and pat down into shape of nugget. Heat skillet with canola oil and cook nuggets for a few minutes on each side until firm and golden. Store in freezer in ziplock freezer bag, and just reheat to serve.
Notes: To be honest, I did not exactly measure everything, besides the egg replacer. This recipe is very versatile and can be altered according to what you have on hand. I have not tried it, but I'm sure you could use pork instead of chicken, or rice instead of quinoa. I actually used a quinoa pilaf with carrots and mushrooms that I had leftover. By all means, add some vegetables to boost the nutrients! And if you try something different that works, please let me know. I would love to hear!
Sunday, May 2, 2010
September 6, 2007 by top8free
1 cup canned pumpkin*
1 cup brown sugar
1/2 cup rice milk
2/3 cup canola oil
3 1/2 cups safe flour (I used a rice flour/tapioca starch blend)
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons pumpkin pie spice*
1/4 cup brown sugar
1/2 cup chopped rolled oats
2 tablespoons canola oil
1/2 teaspoon cinnamon*
Preheat oven to 375 degrees.
For the topping: Place oats in blender and pulse a few times until they are roughly chopped. (Do not clean blender, we will be using it again.) In a small bowl, mix oats, oil, and brown sugar and set aside.
Place banana in blender and puree until they become a smooth sauce-like consistency. (I just mashed them in a bowl.) Mix banana, pumpkin, sugar, rice milk, and oil until well blended. Combine dry ingredients and then gently stir into the wet mixture until just moistened.
Top each of the muffins with one tablespoon of topping. Bake 20 minutes.
Makes 24 regular muffins.
* Variation — Spookily Sweet Potato Muffins: For a low-histamine version of these muffins, use canned pureed sweet potato instead of canned pumpkin. Substitute 1 teaspoon ground ginger for the 2 teaspoons of pumpkin pie spice, and omit the cinnamon in the topping.