Home Journal: Food Journal

The Home Journal isn't just for household chores and the like. FlyLady calls it a "Control Journal" so that you can take control of your life. This is one of those additions that goes towards that.


If you've followed DA a while you might remember these diet & exercise journal printables I made a while back. When I was following a strict wheat free diet and needed to track everything for fertility purposes it was my best option. 
With my NEW Home Journal I wanted to add more pizzaz & color, so I made......

Gluten-Free Flour Mix

I have borrowed every GF cookbook my libary has. I have tried different mixes from heavy on rice, to heavy on sorghum, to heavy on cornstarch - this one was fluffy and so YUMMY - like a flour cake... next day it was like eating sawdust cake!

My favorite comes from the gluten free waffle recipe, so I just made a huge batch. I have determined that (so far) for the things I have made, it doesn't matter if I use potato starch or tapioca starch. So use what you can find of the two, just make sure it is STARCH and not a flour...

Don't be afraid to experiment

My dieting quest really kicked into gear when I talked to a holistic doctor/accupuncturist who suggested the anti-inflammatory diet to discover if food was causing some of my abdominal pain, allergies, and/or headaches.

I discovered that my cuprits were:

• meat (severe PAIN worse than AF cramps when I have even a 3-4oz serving)
• wheat (heavy congestion, hay-fever like itchy/sneezy symptoms, and headaches)
• and dairy products add to the congestion.

I have backed off of meat and dairy and I try my best to cut wheat out of my diet at least 6 days a week.

Gluten-Free Cornbread Recipe

My husband loves cornbread with his chili. I prefer crackers, Well a wheat free girl only has so many options. I'm not ready to try my hand at crackers yet so I opted for a GF cornbread...

Gluten-Free Homemade Twin Bars

I found this recipe here @ "The Sweet Details" (CHECK OUT THIS BLOG!!!! Drooooollll!!!) and wanted to make it for father's day, so I adapted it to GF and slightly larger for the size pan I used.... I apparently also can't read because I just realized that I used sweetened condensed milk, but hey, it worked so I'm leaving it! LOL!

Please ignore his wheat laden Oreo Frosting topped

Confetti Cupcake that The Princess wanted to make him also....

FOCUS On the yummy wheat free "twix "bar!!

Gluten-Free Carrot Cake Cupcakes

I am finally getting the hang of this!!! I wanted carrot cake! I LOVE CARROT CAKE! But I wasn't crazy about some of the ingredients I found in the GF recipes online... mainly xanthan gum that I am staying away from on the principle that it's expensive and I can't pronounce it... and coconut??? Uhm.. ew? I also don;t like raisins in my carrot cake and George doesn't like nuts in his breads/brownies/cakes so this is also without those but walnuts are traditionally added (3/4-1c).

Hopefully you remember (and have tried!) the last post about gluten-free waffles that I raved over. I made them again and they came out just as yummy! I really liked the texture so I based the flours for this recipe on that one.

And in the mornin.. I'm making (gluten-free) WAFFLES!!!

Yes, I know.. Donkey..Shrek. Everytime waffles are mentioned in this house... EVERY TIME.. someone yells out that quote, and now I am tagging them gluten-free because I found the PERFECT recipe in the Complete Gluten-Free Diet and Nutrition Guide that I borrowed from the library.

Gluten-Free Waffles!
What a break from the gluten free cereals I've been having!!

Gluten Free Corny Flatbreads

Perfect as a flatbread, mock pancake, or perfect snack!!
Adapted from Bob's Red Mill Gordita Recipe.

Ingredients:

• 3 1/2 c Masa Harina
• 1 tsp Sea Salt 
• 1/2 cup Sorghum Flour
• 2 tsp Baking Powder 
• 2-1/4 cups Warm Water 
• 1/4 cup butter, softened to room temp

Preparation:

Gluten FreeTamale Pie!

I made this "shepard's pie" style where you make a filling and add a "crust". I'll definitely be making it again and SOON!!! It seems like a lot of ingredients, but I keep all these spices on hand. I can't use pre mixed taco seasoning because it has flour in it.. big no-no on the GF diet!

Wheat-free/Gluten-free roux

So I was finally able to get some Bob's Red Mill Organic Brown Rice Flour to try in the roux for my gumbo today! here is what I learned...

A turning point...

So i'm an idiot...

I've been looking at this diet as things I can't have like:

I can't have wheat (I become a swollen sinus tissue snot factory)... so there goes pasta, pizza, crackers, cookies..

My stomach hurts like hell when trying to digest meat... so there goes a lot of "base" meals...

Ok yeah it's a lot when you think about the general american meal...

But I got the digestive herbal stuff (look for one with enzymes like papain - a papaya enyome- that helps naturally break down protein) a friend on my mommy boards suggested and let me tell you IT WORKS!!! I can take it one with each meal I wanna splurge on with meat (and maybe the one after with some high fiber greens to be safe) so can have meat on occasion and not feel like death has arrived in my small intestine.

Then it hit me...

I eat rice crackers.
I eat rice crust pizza.
I eat rice flour pasta.

MAKE A FUCKING POT OF RICE & GRAVY!  DUH!

Ok maybe that is a little harsh, but really.. I am a southern girl!! I grew up on rice and gravy... beans and rice.. WHY IS THIS SO HARD FOR ME TO FIGURE OUT!!!

Most gravies I make I can scoop the gravy out without getting meat.. I usually cube the chicken or steak or I make meatballs. So far as I can tell the broth from the meats don't hurt me, and I can always take an enzyme extract to make sure. Beans & rice are like a God send as I can actually eat with my family!!!

Today is a turning point in this diet! WOOT!!!

They like the soups and veggie dishes I make. I usually cook a slab of animal on the side for the hubs and my kids could really take or leave meat.

Then the other day George (DH) actally said "I don't see why we don't just all eat like you?"
  ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...
I was like.. "YOU... aren't gonna eat... meat?"
He was like.. "Well... besides that.."


I guess SOME sacrifices are just too much to ask for LOL!

Wheat Allergies

So I'm fairly sure I have a wheat allergy.

After doing the Anti-inflammatory/Elimination diet strict for a few weeks and then eating regular, meats seem to bother my digestive tract.. as in someone stabs me in the stomach with a pitch fork after I eat it.. and wheat does this:

Seven bean & barley soup

OK so I got about a pound of Whole Food's bulk 7 bean & barley mix. I rinsed the mix really good & drained it. Then I sauteed 1 cup chopped onions & 1 tsp garlic.. Then I tossed it in the Crockpot on low over night with:

• 2 cups chicken stock (ok. not EXACTLY on the diet, but better than consuming a pound of meat that hurts to digest...)
• 1 1/2 tsp sea salt
• 1 tsp of regular Mrs. Dash

At about noon today I steamed:

• a few handfuls of kale (stems off and leaves broken into small pieces) and 
• 1 cup of chopped broccoli

Then I threw that in and turned it up to high for 4 hours.

Final result: An amazing soup that even George liked (though he said it needed meat... damned carnivore husband!), Kaelyn asked for seconds, and I froze half so I wouldn't eat it all tonight LOL!

Healthy eating can be yummy!! I PROMISE!!!!

 

Anti-inflammatory Diet Recipes: Veggie, Barley, & Legume Soup

Veggie, Barley & Legume Soup

Getting brave here....And can anyone think of a shorter name??? LOL!

INGREDIENTS

• 2 TBSP olive oil
• 1 1/2 c. frozen seasoning blend
• 1 parsnip, diced
• 1 small yellow squash, diced
• 1 small zuccini, diced
• 1 c. broccoli florets
• 1 c. fresh green beans, cut into 1" pieces
• 6-8 c. water or vegetable broth
• 1/3 c. pearled barley, uncooked
• 1/4 c. fresh dry lentils
• 1 can beans OR 1 c. dry beans, pre-soaked if dry
• 1/3 cup tomato paste, sauce, or crushed tomatoes
• salt & pepper to taste (I used Mrs. Dash instead of pepper.)
• 1/8 tsp celery seed (optional)
• 1/2 tsp basil
• 1/2 tsp thyme
• (optional) 2 large handfuls of kale, ribs removed, chopped spoon-sized. ADDED LAST.

DIRECTIONS

1. Heat the oil in a soup pot over medium heat.
2. Saute seasoning blend and parsnips until onions beginto color & soften.
3. Add squash and continue to saute for 5 minutes.
4. Add broccoli, green beans, liquid, barley, lentils, beans, tomato product, and spices.
5. Cover, reduce heat to medium low.
6. Simmer for about an hour or until all grains & legumes are tender, stirring occasionally.
7. Add Kale about 30 minutes into your simmer.
8. Simmer until all ingrediients are tender.

Anti-inflammatory Diet Recipes: Barley Veggie Stir-fry

Barley Veggie Stir-fry

• 1 cup dry, pearled barley - cooked per box instructions (you will have leftovers to save)
• 1TBSP olive oil
• 1/2 cup frozen diced onion/celery/bellpepper mix
• Spices to taste (dash each dry rosemary, celery seed, thyme)
• 1/8 tsp minced garlic
• 1 cup frozen veggies ( I used broccoli, carrots, peas, and green beans)

I started by cooking the barley per box instructions. Mine said: Boil 2 cups water to a boil, add the 1 cup dry barley. Simmer 12 minutes covered, then let it sit 5 minutes. Fluff with a fork. Leave covered & Set aside.

Meanwhile, heat the oil in a nonstick skillet over medium heat. Saute the onions, garlic, and spices. When the onions start to tender, toss in the frozen veggies and 1/4 of water.

Cover and steam. Stir occasionally until all veggies are tender and the water is cooked out. 

Add in 1/3 cup of barley (1 serving which = 5g protein) and stir until water is all cooked out.

Eat!

And it was YUMMY!!! 

ETA: Day 2 - I changed the spices I used to A original Mrs. Dash and garlic and it was still great and a little spicy!! 

Food & Recipes

Click here to see ALL of my food/recipe posts.

I have had to adapt to a mostly gluten free lifestyle. I am not a Celiac but I do have a wheat allergy.  In my travels around the internet looking for information I discovered that gluten-free awareness has it's own ribbon, a light green. I created this image to use on my blog, but feel free to use it on yours. Look for the smaller version on  my blog to see GF recipes, or click the image below to see what I have created, cooked, or adapted to GF.

Second Chance Meals: Chicken Enchiladas into 15 Bean Soup

I decided I'm tired of having leftovers as leftovers. this means a slight rise to the food bll (10%??) but it also means I'll be throwing away less food because people are sick of eating it.  So since hubby is on a business trip, I decided to test this out with the girls... and of course I used my crock pot!

Day 1: Chicken Enchiladas with "Instant" Spanish Rice

Broccoli Shrimp Casserole

• 1 lb shrimp
• 1 tsp paprika
• 1tsp mrs dash
• 1/4 tsp cayenne
• 1/2 tsp Tony's
• 2 tsp tomato chicken bouillon
• 1 cup rice
• 2 1/4 cup F/F chicken broth
• 12 oz bag frozen broccoli cuts
• 3 tbsp olive oil 
• 1 cup frozen seasoning "blend" of choice (onions, bell pepper, celery, carrots)
• 1tsp chopped garlic (1-2 cloves)
• 1 can F/F cream of chicken
• 8oz shredded colby jack cheese, DIVIDED

OK this seems like a lot but bear with me it was SO simple!

1. Preheat your oven to 325.
2. Peel and de-vein your shrimp. I was using 51-80s so I cut them in 3. This is up to you and also depends on the size of your shrimp. Put your shrimp in a bowl that has a lid, add the dry seasonings- paprika, Mrs. Dash, cayenne, seasoning salt, & bouillon. If you can't find tomato chicken bouillon, check your "ethnic" foods aisle. I usually find it with the other Mexican seasonings. If not, use chicken boullion. Not a huge thing here.
3. Put the lid on the bowl and put it aside if you are cooking NOW, but you can fridge it for 1-2 days if necessary.
4. Put your rice and the broth in a pot with a lid. Bring it to a boil. Put the lid on it and set it to simmer. Don't touch it for 25 minutes. At all. Don't open the lid. Don't stir it. Leave. It. Alone. Trust me. Until I did this I ruined every pot of rice I touched.  Incedentally if anyone knows how to cook a pot of BROWN rice... I'm all ears!
5. Throw the whole bag of broccoli in the microwave and hit 5 minutes. It doesn't matter if it's regular and not "steamable" I promise.
6. Heat the olive oil in a non stick skillet over medium and saute the seasoning blend and garlic until it is tender. Add the shrimp and continue cooking 3-5 minutes until the edges begin to curl. Add the cream of chicken soup and stir it all together.
7. Pour your cooked rice into a 13x9 casserole dish and stir in a hand full of the cheese. Pour the shrimp mixture over it
   and mix it all together well. Spread remaining cheese over the top and loosely cover with aluminum foil. Bake 25 minutes, uncovering the last 5 to brown the cheese.

SERVE WITH:
Garlic bread. YUM!!!



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Mexican 2 ways in 2 days!

CLICK HERE FOR INGREDIENTS & PICTURE until I get it transferred over :)

Night 1: Nacho & Tacos!!
Layer it! Wrap it! Do it however you want!

I like to season my taco meat with Alton Brown's Taco Potion #19. Use what you like.

Night 2: Mexican Pasta!!
~ Saute your leftover onions.
~ Add in the leftover meat and a jar of salsa.
~ Simmer on low while you cook your pasta to al dente.
~ Drain pasta and add into sause mixture.
~ Serve with a sprinkle of cheese, dollop of crema, and a side of chips for some crunch!

Simple but OH! SO! YUMMY!

Lumpia

Directions

In a large bowl, combine the meats, shrimp, carrot, onion, red bell pepper, and garlic. Mix. Gradually blend in the eggs, soy sauce, black pepper, salt, sesame oil, red pepper flakes, and cilantro (if using). Mix with your hands so it is combined well. Do not overwork the meat though. Just mix until ingredients are evenly distributed.
Lay 2 damp (NOT SOAKED), warmed dish towels on a large work surface. Place the opened wrappers between them to prevent drying.
Lay out the spring roll wrapper on a flat surface. (I just lay it on top oft he damp towel.) Scoop about 2 Tbsp. of the meat mixture place it down in the center of the wrapper. Pat meat to form it into a line. Make sure the meat is no thicker than your thumb.
Take the bottom of the wrapper (nearest you) and fold it towards the center. Then take the left and right fold them towards the center as well. Roll it like you are making a cigar. Moisten the edge of the wrapper with a bit of water to seal. Place under the damp towl, seal edge down, to prevent overdrying before cooking. Repeat the procedure for the rest of the wrappers.
Heat 1" of canola oil in a heavy skillet to 300-325°F over medium heat.Pan fry 3-5 lumpia at a time so that you will not bring the oil temperature down too much. Turn with tongs every 2-3 minutes until golden brown all over. Approximately 6-8 minutes.
Drain on paper towels.
Cut in half and serve with a sweet & sour sauce, Asian sweet chili sause, or malt vinegar for dipping.
Alternately, these can be made ahead and frozen. Lower heat and fry while frozen being careful to cook meat through before serving.