This may seem like a lame recipe, but after roasting my own peanuts, I will never go back! Whoever is out there doing the roasting for us has been doing a crap job of it.
I originally did it because I wanted to control the extra ingredients. I didn’t like a lot of the offered oils in commercial peanuts, and usually the salt was either too much or too little. But what I didn’t expect was a rich, full flavor that was more akin to peanut butter. And they are deliciously fragrant! I pack a small bag of them in my lunch and usually smell them before putting it away (if no one’s looking that is. Weirdo!!!). Continue reading →
I haven’t been posting much lately because I recently found a new doctor who is actually competent and we are trying to figure out what my gut problems are beyond fructose malabsorption. I’ll post an update on that later.
But for now…do you know how stinkin’ easy it is to make your own jam? If ease were stink, it would be the stinkiest. And strawberry jam is the perfect fruit to use for people with fructose malabsorption. Strawberries aren’t very high in fructose, but since they have a higher fructose to glucose ratio, we FMers need to add dextrose to eat them.
You can use this delicious jam on Almond Bagels, Classic Pancakes, Buckwheat Banana Pancakes, or Faux-Chocolate Pancakes! Continue reading →
I don’t find it coincidental that in the three years since I’ve given up fructose I haven’t gotten a single cold or the flu. But my winning streak ended last weekend when I was hit with the mother of all colds. Even my husband (who eats very little fructose and rarely gets sick as well) got the bug. It was the kind of illness where you wake up in the morning and just start crying. It hurt to move, it hurt to blink, it hurt to watch TV. I had every symptom one can have when in the midst of a cold and then some. I couldn’t tell if I had the flu or a very flu-like cold. Either way, it was bad. Continue reading →
It’s official: I know how to make perfect french fries. It’s taken a lot of trial and gained me a few extra pounds, but I did it all for you. And for the fries. There are a few secrets to making them just right. One is soaking them beforehand, another is cooking them in animal fat, but the most important is that they need to be twice fried. The first fry is for cooking the inside, and the second is for the outer sear, which gives the fry a brittle glass-like quality on the outside, while the inside is nice and fluffy.
Give them a try, it’s pretty easy! Otherwise I would never do it. Continue reading →
When it comes to my lunch every week, I like it simple and easy. Thankfully what I’ve come up with is delicious and good for you too! I pair up my romaine salad with an easy-to-make soup that costs very little money and makes enough for the whole week. What you need to find to make this soup is the package of chicken parts that’s put together after all the “good meat” has been taken out. You’ll probably have to go to a co-op or a butcher to find it, but you can pick up a bunch and put them in the freezer if it’s not a convenient trip. And the best part is they usually cost under $4! What more could you want?! Continue reading →
Perhaps you can already see a problem with this picture, which is: no chicken hearts. That’s because they were frozen when I went to make this. I’m planning on retaking the picture but probably won’t.
I’ve been trying to figure out ways to get more offal into my diet. Why? Because organs are absolutely packed with vitamins and minerals and are really cheap! My first experience eating offal was when I slow-cooked a whole duck. I didn’t realize all the organs had been stuffed in the cavity! And I also didn’t realize I had been eating them. But, they were delicious, so I tried cooking them on purpose. Continue reading →
So far this blog has been mainly about food recipes for people with fructose malabsorption. But that’s not the only thing we have to consider when avoiding fructose. I’ve decided to post some of my home remedies for anything that might contain problematic ingredients for FMers.
Sugar alcohols, like sorbitol, are an issue for many of us and one place you can find sorbitol is in toothpaste. Almost all toothpaste has it! And I know, you spit toothpaste out, but there’s no way you’re getting rid of all of it; some of it’s being swallowed. Continue reading →
Every time I’ve had to change my diet the first thing I look for is a new recipe for pancakes. It’s usually not too hard but when you’re on an autoimmune Paleo diet while also trying to avoid FODMAPs, it’s tough. Luckily I found this recipe on the Curious Coconut (love her blog!) using plantain flour.
She also has a recipe using real plantains and I’ve sort of combined those using a ripe plantain to add a little sugar in there, and also doubled the recipe so I can have enough pancakes to eat for the whole week. Those are in the picture above. I’ve also made them using all plantain flour (like her, I get mine from Barry Farm), and they turn out nice and fluffy like this: Continue reading →
A few weekends ago, my grandmother invited me over to her new apartment for lunch. That may not seem like an especially impressive sentence, but as many of you know, that’s not all there is to it. To feed someone with dietary restrictions like mine (fructose malabsorption, Paleo, autoimmune protocol) can be a massive, massive undertaking.
I sent her a list of foods I can eat, and she came up with a most devastatingly delicious meal. I went back for seconds. And thirds. And since that weekend I’ve made it myself twice. It’s the kind of meal that I could eat every day. Continue reading →
Following the autoimmune Paleo protocol while still trying to avoid FODMAPs (especially fructose!) doesn’t leave me with a whole lot of options. Which is why I’m trying to vary the meat I consume as much as I can…except for fish. Yuck!
I found this ground lamb at my co-op and boy, is it ever good. All it needs is a few seasonings and it’s good to go! Nothing fancy required–just how I like it. Continue reading →