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
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
I got this idea from when I recently edited the Vancouver episode for Bizarre Foods and we did a story with Hidekazu Tojo at his eponymous restaurant. Not only is he a sushi master but he is the man who invented the California roll!
Watching some of the extra footage, I saw him employ a technique where he cuts a cucumber lengthwise in a spiral and then unrolls it like a scroll. What an excellent way to make a wrap for those of us with Fructose Malabsorption and who are following the autoimmune protocol diet as well!
Why I thought I could pull off this technique on my first try I have no idea. Tojo has been doing it for over 40 years! My scroll came out quite mangled. Continue reading