Greek Shish Kebabs

I adapted this recipe from allrecipies.com  It is delightful & I usually double or triple it for my family.  

Ingredients:

1/4 cup olive oil
1/4 cup lemon juice
1/4 cup apple cider vinegar
2 cloves garlic, minced (or 1 tbsp onion powder)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
6 wooden skewers
2 large green or red bell peppers, cut into 1-inch pieces, or 6 mini sweet peppers
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 mushrooms
1 zucchini cut into wedges

Directions:

1. Whisk the olive oil, lemon juice, vinegar, garlic or onion powder, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
2. Soak wooden skewers in water for about 30 minutes before use.
3. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
4. Remove the chicken from the marinade and shake off excess liquid.  Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, zucchini, and mushrooms onto the skewers. I like to paint the marinade on veggies after I first place them on the grill (the marinade had raw meat with it, so only do this at the beginning!)
5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Vegan Pesto

I have been on a mission to find a vegan pesto recipe that actually tasted good.  I came across one that I had to modify for our diets, but it was a clear winner!  We put it on pizza, pasta, meat, use it as a dip, etc.  Enjoy!

 

Ingredients:

-1/2 cup extra virgin olive oil

-Juice from 1/2 a lemon
- 1/2 an onion (or 4 cloves garlic), chopped and lightly sauteed
- 1/2 cup walnuts (or cashews)
-1 cup whole fresh basil leaves (or a few bunches of basil)
-Salt and pepper to taste
-Optional: 1/4 cup pine nuts for creamier pesto (I've never done this, so I can't give my opinion on how it changes the flavor)

Blend all ingredients in a blender or food processor.  Enjoy the pure goodness!

Delicious Bread

I came across a bread recipe that I just have to share.  I have adapted it to fit our needs, of course.  The original recipe comes from theglutenfreevegan.com


INGREDIENTS:

1/2 cup brown rice flour
1/2 cup sweet sorghum flour
1 cup potato starch (or cornstarch)
1 cup tapioca starch
1 tsp sea salt
2 1/2 tsp xanthan gum
1 1/2 tbsp sugar
2 flax eggs* (or regular eggs)
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 1/3 cup water
2 1/4 tsp yeast

additions:
-for St Patty's Day I added a cup of pureed spinach into the recipe to make the bread green.  I simply put the 1 1/3 cup of water in the blender along with the spinach & pureed it.  I added it to the liquid mix just as I would the bread.  It was delightful!

-I love adding a tsp of rosemary, thyme, oregano, onion or garlic powder (we can't do garlic, just an idea), italian seasonings, etc.  Mix it up & try new ideas.  Let me know what yummy ideas you come up with!



DIRECTIONS:

If using a bread machine: Place all liquid ingredients in bread pan first.  Add dry ingredients, then yeast last.  Set onto whole wheat mode for smaller loaf size.  Check bread before it starts cooking.  It might need to be smoothed out or it will be jagged & lopsided.  Transfer to a cooling rack & don't slice until cooled!

If baking bread the traditional way:
-In a stand mixer, combine dry ingredients including yeast.  Always sift gluten free flours/dry ingredients!  Add the flax eggs, water, oil, and vinegar.  Mix on medium high until mixture becomes smooth and elastic-like.
-Bake in a preheated 400 oven for 10 minutes.  Cover with foil & bake for another 40-45 minutes until done.  Transfer to a cooling rack.  Don't slice until cooled!



* add 2 tbsp ground flaxseed to 6 tbsp cold water.  Mix & let gel for a few minutes, then add to recipe

Hi!  I haven't been on here much in the past few years.  Our laptops aren't very reliable and I lost the link for my page, but I am back!  We have been through so much in the past few years!  I am now aware of a hoard of other allergies & sensitivities bothering both me and Silas.  Most fruits, veggies, and meats (minus eggs or seafood) are ok for us, but in all the other categories we have a lot of issues.  My biggest nemesis has been losing the sugar.  I LOVE sugar.  I have always had a high sugar diet and never knew how detrimental that was to my health.  Apparently, sugar is VERY BAD.  One of the worst possible things we can consume.  So, I have been going through lots of fun "candida diets" where we basically ditch sugar, anything sweet, or high in starchy carbohydrates.  My favorite book that has helped me out is, "The Candida Cure,"  I also love, "The Maker's Diet" but he includes lots of things I can't eat in there.  I am going to attempt to get some of my newer recipes up soon and I am going to go back through and edit all my old recipes.  I have either ditched them (if they are too sugary) or adapted them to our new low sugar diet.  We eat amazingly healthy now and I want to share our yummy foods with YOU!  Just because you want to eat healthy doesn't mean you have to abandon all taste!

So, about two months ago, I learned that I have IgE allergies to peanuts and both parts of the egg (in addition to dust, dust mites, cats, grass, trees, weeds, and just about everything that produces pollen in Oregon.)  Now, this didn't hit me as hard as it would have several years ago before "The Silas Incident" when we began our journey of "eating to live" rather than the way we formally lived, which was "living to eat."  I had already scaled back on both eggs and peanuts in addition to all the other things Silas was allergic to, so it wasn't a huge change.  But, it was still a change because I found myself sneaking things when he wasn't looking or when he was away at school.  After all, I wasn't the one with the food allergies (right?!), so why should I have to suffer with him when he wasn't looking?!  :o)  I was a little rebellious at first after I got my test results back, but when I ate a snickers bar (which has both eggs & peanuts in it) in a jam, I decided that it most certainly was NOT worth the side effects it gave me.  WOW, not cool at all!  I can live without peanuts!  Eggs are a bit harder, but I can do without them too!  FOOD ALLERGIES SUCK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Silas also discovered he now has IgE allergies to hazelnuts and almonds.  There are lots of things we haven't been tested for & I suspect there might be a few others still, but this is at least a start.  I noticed a HUGE change in Silas when I removed the hazelnut butter out of his diet.  He was eating it at least once a week and I kept wondering what the reactions were from!  He was sick all last winter & spring, throwing up at least once a month with fevers, headaches, skin reactions, and bowel issues, night terrors/screaming, more pronounced sullen & tired behavior, heavy & achy legs, along with the bloating he could NEVER get rid of.  The poor child looked a lot like those skinny starving African children you see on tv that are skin & bones but have a huge, distended stomach.  Well, Silas wasn't nearly as heart wrenching as those precious children are, but he is skinny & had the distended stomach that was very noticeable.  I remember watching him run around with his shirt off this summer at a Water Wars church event with all the other kids, and I could see his little tummy sticking way out.  It really struck me at that point that something was STILL very wrong.  My poor baby shouldn't look like that! I was told to stop testing the poor child  - that enough was enough, but I kept pushing for answers (we did lots more testing & went to the children's GI dr to check out that side of things.)  I am so glad I did.  Just a little note to you parents who think there might be something going on....go with your gut (both literally & figuratively, Ha!)  Now that I pulled hazelnuts out of his diet, his tummy is flat some days & you can see a bit of a six pack!  Other days it is a little bloated & I can tell something is still bothering him.  :o(

I also wanted to share some encouraging news.  Silas did NOT test positive (in the IgE test, which is the immune system) to wheat & dairy allergies!  It does still show up for IgG allergies so it doesn't mean they are gone yet, but I do believe he is outgrowing them!  I often wonder if he would even still be with us if we hadn't changed things up when we did.  He was so very, very, very sick and he wasn't growing right (his percentiles dropped from 100% both in height & weight  to the teens, then after his diet changes back up to 75th% & 75th%!).  I have no doubt he would have had permanent damage such as crohns or some other disease if he was still alive, IF we hadn't changed the way he ate.  I praise the LORD he caught my attention and directed my steps in this matter.  Thank you Jesus for saving my baby and giving him a chance at a healthy life! 

I want to clarify that I am not into "fad diets" or the latest trend in foods, but I am into keeping my family from having scary reactions to food and cooking things that taste good despite all of our restrictions.  NONE of this is by choice (though now that I know what I know, it would be hard to ever go back, so by choice I would probably stick with it!)  As my kids grow up, they will make their own choices and carry around an epi-pen if they must, but right now they are not old enough to make wise educated choices for themselves or to understand the consequences of their actions. 

I hope we are able to bring encouragement to those of you who are also on this food journey, or who are just trying to be healthy!  Thank you for sharing this journey with us!

Mrs Field's Adapted Allergy-Friendly Chocolate Chip Cookies

We just made the most amazing cookies & guess what?!  They were vegan, soy free, and gluten free!  I almost cried.  I can't believe something tasted this good & was ok to eat!!!!

Most of you have probably baked or at least tasted the amazing Mrs. Field's Chocolate Chip Cookies at some point.  But, have you ever tasted them THIS way?  Now you can!!!!  Here is the recipe WITH the substitutions listed.

Cream together:

2 cups butter (I used 1 1/2 cups Earth Balance Butter & 1/2 cup Nutiva Extra Virgin Coconut Oil)
2 cups brown sugar
2 cups sugar
4 eggs (we used 4 T of ground flaxseed & 12 T boiling hot water - let the mixture set for 10 minutes)
2 tsp gluten free vanilla

Add a little at a time of:

4 cups flour (I used:
                                1 cup white rice flour
                                 1/2 cup sorghum flour
                                 1/2 cup brown rice flour
                                 1 cup potato starch
                                  1 cup tapioca starch
                                  2 tsp xanthan gum)
5 cups blended oats (I used Bob's Red Mill Gluten Free Oats)
1 tsp salt
2 tsp baking powder (gluten free)
2 tsp baking soda

mix all ingredients

Add 24 oz (we added 12 oz) of chocolate chips (Guittard or another dairy free variety)

Bake at 375 fir 10 - 12 minutes.


Ok, so maybe these aren't "healthy,"  but sometimes you need something yummy!  These sure beat all those store bought cookies (bleh!)

Great Allergy Friendly Website!

I wanted to post about a great site I just ran into!  We love the brand Enjoy Life because they are pretty much allergen free (as far as Silas is concerned).  I wondered if they had a website so I googled it.  They have some amazing recipies on there & I wanted to share!  Here is there link. 

http://www.enjoylifefoods.com/recipes/

I can't wait to get busy making stuff!  :o)  Haven't been this excited in a while!