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i would suggest perhaps cutting out the potatoes, adding more salads and maybe adding some extra virgin olive oil and/or avocados to the salads. Get a little extra fat in there. Paleo diet books are an excellent source of information.
Check out http://www.elanaspantry.com. Hundreds of fabulous grain free recipes on there. She also has 2 recipe books for sale as well.
I blog at http://www.mealtimeadventurers.com Have been putting up many grain free recipes there and working on menu plans. I have a couple of days up right now but soon hope to have a few weeks up.
There are lots of yummy foods you can eat on a grain free diet. It doesn't have to be only salads, fruit, scrambled eggs, etc.
Good luck and best wishes for a happy and healthy year!
you are welcome! i hope you find healing and relief.
i had CFS when i was young early 20s. stinky! xxxx It cleared up for me by changing my diet. i went gluten free, cut out processed foods, cut out sugar, cut out caffeine, starting doing fermented foods – ie. kombucha, sauerkraut, doing fresh veggie juices…… of course this didn't all happen overnight. I started with the caffeine and went from there. I feel much better without all that in my diet. I no longer have CFS.
good luck!!!! It can't hurt to try some diet changes to see if they help you!
i have a family of 7, 4 of which are most likely celiacs. myself included in that. We drink smoothies, fresh veggie juices, i did add meat back to our diet – we were vegan. I take digestive enzymes and betaine to help with digestion of that. lots of salad. sauerkraut. kombucha. portobello mushroom pizzas (no cheese) homemade. occasionally muffins or bread with coconut flour or almond flour. one kid and myself can not have almond. the other 2 can not have coconut. so i have to make both things. We LOVE elanas pantry. She has 2 books out and so many recipes on her website! sauteed vegetables, vegetable soups, spaghetti squash, other squashes, asparagus, there are lots of yummy things to eat! good luck on your journey!
my thyroid levels were slightly low and my dr put me on ioderal. which is just iodine. it has helped. Good luck in your journey to health! sounds like u r doing amazing!
i have been vocal with my dr and with drs i have had to work with for my children in regards to diet and health. If i am not my own and their advocate who will be. Some were open and some were not but at least i tried.
Yes! i have been grain free for nearly 11 1/2 years……. there were a few slips in there. but i dont feel good when i eat grains. i itch, i get bloated, i get lethargic, i get SICK. grains do not make me feel good and i will not eat them ever again. That is not to mean that it is always easy there are times i wish i could have something that was made with grains but then i remember how bad they make me feel and i stay away from them. I will also be dairy free forever as that also makes me feel bad. and a few other things free as well. Trying to eat a non processed food diet – lots of veggies, fruits, nuts….etc. is the best for me and my family. it does work long term. 🙂October 29, 2010 at 9:39 am in reply to: Glutenology – Cookbook ready for pre holiday orders! #8817
would u mind telling me how many vegan friendly recipes are in the book?
welcome jean! I am sure once you give your body a chance you will find that you have a lot more energy. and 53 is definitely not that old! 😉
and of course removed the rice again!
i had adrenal fatigue. was diagnosed with a salivary test. he had me on pantothenic acid, b6, vit c – time released, can't remember what else. he said more protein. there was a few other vitamins. i will try to remember. actually think i am fighting with it again. i let rice back in my diet for several months because of EXTREME stress but now i am having all symptoms again. so putting myself back on some of these vitamins.
Chocolate Zucchini Crepes (from Loretta)
6 C zucchini (7 C if chopped finely)
1/4 C cacao nibs
2 tsp vanilla
1/3 C honey
1/2 tsp sea salt
2 tsp carob
1 Tblsp coconut oil
So easy, delicious, and a nice way to preserve that wonderful summer
squash. Blend the first six ingredients (you may need to tamp the
mixture down a few times to get it started, but it liquefies nicely),
then add the coconut oil. Blend until the mixture starts getting warm.
Pour onto teflex sheets on two dehydrator trays. Flip onto the screen
after the liquid has set, then dehydrate until leathery, but not crisp.
To store, either cut into the shapes you want or roll up the crepe with
waxed paper. Keep in the refrigerator or freezer and it will last a long
time. You should be able to substitute carob for cacao. If you prefer
crispy chocolate cookies, add 1/4 C ground chia or flax seed and cut
the leather into pieces, then dehydrate until crisp.
Crepe Filling (modified from “I Am The Top” live meringue from I
0.75 oz. Irish moss
1/2 C water
1 C coconut milk and 1/2 C coconut meat (or make 1.5 C coconut milk
from shredded coconut)
1/2 C cashews
1/4 C plus 2 Tblsp. agave nectar
1 tsp lemon juice
1 tsp vanilla
pinch of salt
1.5 tsp. lecithin granules
1/2 C coconut butter
Soak the cashews for a few hours. Prepare the Irish moss as described in
the recipe book or here:
> . Weigh after cleaning and soaking. Blend chopped Irish moss and water
until smooth. Add all except the last two ingredients. Add those when
the mixture is smooth and warm (to melt the coconut butter). Pour into a
pan and refrigerate until set. You can also freeze it.
Note that you can use any kind of creamy or cheesy filling. Some filling
recipes are much simpler than this one. It's just that this is the one I
raw cranberry sauce
1 cup apple juice (freshly squeezed)
1 cup orange juice (freshly squeezed)
2 tsp cinnamon
½ tsp nutmeg
½ cup agave
1 tbsp grated orange zest
1 cup cranberries, whole
1/2 cup cranberries, halved
1 cup pecans or walnuts (or a mix), chopped
1 cup dried cranberries
1 tsp orange zest
First, blend together the apple and orange juices, the cinnamon, the
nutmeg, the allspice, the cloves, and the whole cranberries. When
mixture is thick, taste for sweetness and adjust as you like.
At this point, you can simply serve the sauce as is! It’s delicious. Keep in mind, though, that this is very much a sauce – it’ll be smooth and gravy-like in texture.
For a more textured cranberry sauce (in
addition to the regular sauce), simply separate out one cup of the
mixture. To this, add the half cup of halved cranberries, the chopped
nuts, and the dried cranberries. Grate in the additional teaspoon orange
zest. Let it soak overnight, until the cranberries sweeten and soften
up. Top with additional cranberries and zest, and enjoy!
raw walnut and mushroom stuffing
To begin, soak 2 chopped portobello mushrooms in:
¼ cup olive oil
¼ cup braggs
1 tbsp apple cider vinegar
It’s best to marinate the mushrooms overnight, but 2-4 hours will do.
Next, blend in a food processor:
3 cups walnuts
1 tsp salt
2 tsp chopped thyme
1 ½ tbsps fresh rosemary, chopped finely
2 tbsps fresh chopped parsley
½ tsp dried sage
When the mixture has taken on a fine texture, add to it:
3 tbsps olive oil
Pulse until it begins to come together, like a nut pate. Mix this with:
1 ½ cups grated carrot
1 cup chopped celery
Add the mushrooms, using or reserving liquid depending on how “wet” you want the stuffing to be.
Next, coarsely chop:
½ cup pecans
½ cup raisins
Add the chopped nuts and raisins to the stuffing, chopping in some additional parsley sprigs.