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Post by Kirsty on Aug 24, 2011 13:41:20 GMT -5
The sentence says "Avoid, wheat, cows milk, dairy foods, citrus and meat" apparently it can add toxins into your body which may be an irratant to the Endo.
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Post by Karen on Aug 24, 2011 18:24:22 GMT -5
I don't recall citrus as being a big no-no in terms of toxins (not to say it can't be), but I know it's a common allergen, so it can trigger an immune response which us endo girls need to avoid. For me, I have to avoid oranges in particular or my uterus HURTS for days and days.
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Post by painttheseconds on Aug 24, 2011 23:34:37 GMT -5
I avoid citrus for the most part for acidic reasons. Super acidic stuff makes my tummy really ache.
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Post by JC on Aug 25, 2011 8:09:33 GMT -5
I was thinking that it was more of a stomach irritant than a toxin. I have to admit, I was completely clueless that this was a no-no for the endo diet. It doesn't seem to bother me in food but now that I think about it, I don't eat oranges because they mess up my stomach. lol
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Post by JC on Aug 26, 2011 14:35:34 GMT -5
I made this bread today and it was AWESOME!!!!!!! I LOVED IT!! It's gluten free and you can make it endo friendly by substituting the eggs for your favorite egg alternative, and the Parmesan cheese for a non-dairy alternative. My favorite part (aside from being GF) is that it has tons of protein! It was also very quick and easy to make. ;D Rosemary Olive Oil bread- made with Almond butter and Almond flourWhat you need: 3/4 c. almond butter 3 tbsp. olive oil (use good quality for taste) 1/4 c. almond flour 3 large eggs 1 tbsp agave or honey 1/4 c. arrowroot powder ( I couldn't find this in the store so I used corn starch instead) 1/2 tsp. baking soda 1/2 tsp salt 3-4 tbsp grated Parmesan cheese 1-1.5 tbsp. freshly finely chopped rosemary What you do: Preheat oven to 325 degrees F. Beat the almond butter and the olive oil together. Add in eggs and agave. In a separate bowl, mix together the almond flour, arrowroot, salt, baking soda and Parmesan cheese. Add dry ingredients to wet. Fold in rosemary Pour into loaf pan that has been coated with olive oil and dusted with a bit of almond flour Bake approx 45 minutes or until toothpick test is clean (Mine only took 30 minutes so I recommend checking it at 30 minutes to see how it looks) www.lifeasaplate.com/2010/07/14/primal-bread-rosemary-olive-oil/
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jaye
Full Member
Posts: 165
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Post by jaye on Sept 12, 2011 12:12:40 GMT -5
Jenaya - That bread looks delish! I love how much almond is in it.
Here's a little something I've been making for breakfast. It's so simple that calling it a recipe is probably a stretch.
1 banana cut up into half bites in the bottom of a bowl 1/8 cup of dry, unsweetened coconut flakes a handful of almonds 2 tbs of raisins (vary depending on how much sugar you like)
It feels like I'm eating cereal but there is no grain in it.
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Post by Karen on Oct 1, 2011 18:02:11 GMT -5
I don't remember if I saw the recipe here or elsewhere, but ROASTED CHICPEAS are YUM!!!!!!
a can or two of chicpeas (garbonzo beans) olive oil to coat salt garlic powder (or whatever seasoning you want)
Rinse and dry, then toss the beans with everything else. Roast on a cookie tray in a 400 degree oven until they are crispy - 40-60 minutes.
SUPER GOOD!
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jtean
Full Member
Posts: 119
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Post by jtean on Nov 9, 2011 15:55:34 GMT -5
I made this really good soup last night, It's verrrrrry simple, so even someone not super into cooking can make it. I think it's also a really good november soup! It comes out very brothy, so if you want to thicken it, i'd recommend using more cauliflower, or perhaps some potato. The flavor is awesome!!
Cauliflower Soup (makes two servings)
Ingredients: 1 large head cauliflower (about 2 lbs) cored and separated into florets, cut into 1/2 inch pieces (I would suggest using slightly more cauliflower, if you want a thicker soup, as the soup is a bit brothy) 1/4 c extra-virgin olive oil 4 cloves garlic, finely chopped (I think I used more like six though) 1/4 tsp crushed red pepper flakes, or to taste 4 c low-sodium vegetable broth (I used regular and then didn't have to add any salt) 1/2 tsp salt Freshly ground black pepper, to taste finely chopped flat-leaf parsley to garnish (add as much or little as you like, i personally hate parsley, but the original recipe called for 1/4th a cup! I think less is needed)
Directions:
Bring a medium stockpot filled with salted water to boil over high heat. Add the cauliflower and cook until just tender, 4 - 5 minutes. Drain well and set aside.
Place the oil in the stockpot oand heat over medium heat. Add the garlic and red pepper flakes and cook, stirring occasionally, 1 minute. Reduce the heat to medium-low and add the cauliflower; cook, stirring often, until just beginning to brown, about 5 minutes. Add the broth, salt, and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes. Transfer about 2/3 of the soup to a food processor fitted with a knife blade, or just use a blender. Process until smooth and pureed. Return mixture to the pot and stir in the parsley. Cook over low heat until heated through. Serve hot.
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Post by Karen on Dec 18, 2011 16:43:46 GMT -5
Really yummy flourless peanut butter cookies! A friend and I always make cookies every year for Christmas, and this seemed like one that I wouldn't hate myself for making. They turned out well!
1 cup natural peanut butter 1 cup sugar 1 large egg, lightly beaten 1 teaspoon vanilla extract a dash of sea salt
Preheat oven to 350 F.
Mix ingredients until well combined. Spoon 1 tablespoon of mixture about 1 inch apart on an ungreased baking sheet. Flatten with the tines of a fork in a crosshatch patter. Sprinkle sugar on top.
Bake until golden around the edges, about 10 minutes.
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Post by Heather on Dec 22, 2011 17:38:43 GMT -5
Christmas cookies! I just typed up the whole recipe (found in the Endo Cookbook), so I won't type it again. Instead, I'll use this to shamelessly plug my blog. gaiaspriestess.wordpress.com/
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jtean
Full Member
Posts: 119
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Post by jtean on Dec 23, 2011 1:20:53 GMT -5
I made the peanut butter cookies Karen posted last night, because i couldn't believe that you could make cookies with 4 ingredients, but they were soooo good!!
Be careful not to eat too many if you're hypoglycemic though, i had to take a nap after haha!!
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Post by Karen on Dec 23, 2011 6:50:34 GMT -5
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Post by Karen on Jan 2, 2012 15:18:19 GMT -5
I just made this - never made risotto before in my life, but it was super yummy and hearty. I'll definitely be making this again! Red Beet Risotto with Walnuts from Big Vegan by Robin Asbell 3 cups veggie stock (I used chicken) 2 tsp extra virgin olive oil 1 cup chopped onions 1 cub arborio rice 1 cup diced beets 1/2 cup fruity red wine such as pinot noir 1/2 tsp salt 1/4 toasted walnuts for topping 1. In saucepan, bring the stock to a simmer, then turn the heat to low. 2. In a large frying pan, heat the oil over medium-high heat. When it's hot, add the onions, and when they sizzle, reduce the heat to medium. Stir, cooking until onions are soft and clear. 3. Add the rice and beets, stir until hot, then add the wine. Raise the heat to medium-high and add a few ladles of warm stock. 4. Stir constantly until the liquid is absorbed. Add more stock when the pan gets almost dry. The rice should be tender in about 20 minutes. If you run out of stock, add a little water at a time until the rice is tender and the sauce is creamy. Stir in the salt and adjust the seasoning. 5. Serve and top with walnuts. Attachments:
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Post by JC on Jan 2, 2012 20:18:50 GMT -5
Layered Brownie Chocolate Chip Cookie Bars (Gluten/Grain/Starch/ Egg/ Corn /Soy Free) With Directions to make Sugar Free.I haven't made these yet but don't they look amazing!?!? Brownie Layer 1 1/2 Cups Blanched Almond Flour 1/3 Cup Cocoa Powder or Carob Powder 1/4 Tsp Salt 2 Tsp. Baking Powder 1/2 Cup of Granulated Sugar. (any variety should work refined or unrefined) 1 Tbs Vanilla Extract 3 Tbs Nondairy Milk or Water. Chocolate Chip Cookie Layer 2 Cups Blanched Almond Flour 1/2 Cup Granulated Sugar (Any variety of sugar, though keep in mind that Palm or Sucanat sugar will darken the dough) 2 Tsp. Baking Powder 2 Tbs Oil (or melted butter, melted coconut oil etc) 1 Tbs Vanilla Extract 1/8 Tsp Salt 3 Tbs Nondairy Milk or Water 1/2- 3/4 Cup Chocolate Chips (Such as Enjoy Life ) Preheat Oven to 350 Degrees. Line a 6 x 6 inch Baking Pan with Parchment, leaving a bit of an overhang to aid in removing the bars after baking. Make the Brownie Dough. Combine all the ingredients and use your hands to mix. The dough will be thick and may not come together just using a spoon. Press this dough evently into the bottom of the prepared pan. Using a clean bowl make the Chocolate Chip cookie dough. Combine all the ingredients. Like the Brownie dough this will need to be mixed together by hand. Adding in the Chocolate Chips last. Press the cookie dough on top of the brownie layer in the pan. Place in the oven and bake 26-29 minutes. Around the 18 minute mark you may want to cover the top of the pan with a sheet of tinfoil as at this point it will start to become golden brown. Remove from oven and allow to cool before slicing. (I like to throw mine into the freezer to speed up this process). Store at room temperature or freeze for a later date. Recipe by Brittany Angell: realsustenance.com/layered-brownie-chocolate-chip-cookie-bars-glutengrainstarch-egg-corn-soy-free-with-directions-to-make-sugar-free/
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Post by Karen on Jan 3, 2012 22:54:45 GMT -5
Mm, looks good, Jenaya! I'm worried I'm coming down with a cold so I made some soup tonight. I didn't have the energy to go to the store for chicken so made it without and added some rice instead. I skipped the tortillas and cheese but would definitely suggest keeping the avocado in there - they helped with the heat. SUPER yummy and very flavorful! This will definitely be a staple that I'll make again and again. If you're not into heat, knock it down to one pepper instead of two. My mouth is still burning... Mexican Tortilla Chicken Soupwww.foodnetwork.com/recipes/tyler-florence/mexican-tortilla-chicken-soup-recipe/index.html2 tablespoons extra-virgin olive oil 2 medium white onions, diced 2 garlic cloves, minced 2 jalapenos, seeded and minced 3 ripe medium tomatoes, chopped 1 quart chicken stock Salt and freshly ground black pepper Canola oil, for pan-frying 8 corn tortillas, cut into 1/8-inch-thick strips 1 1/2 cups shredded cooked chicken 2 avocados, halved, pitted, peeled, and diced 1 cup shredded Jack cheese, optional 1/2 cup coarsely chopped fresh cilantro leaves, for garnish 1 lime, cut in wedges, for serving Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes. Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
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