Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts

Saturday, February 20, 2016

Banana Bread Muffins


The cloudy weather made me wanna bake so I jumped in and made some super awesome banana muffins! I ate quite a few hot out of the oven so I would say they're pretty great!
These are gluten and lactose free! Low FODMAP, those with fructose sensitivities should be careful since they're ripe bananas. So enjoy with much less fear for your tummy!!


Ingredients:
2 c Gluten Free Flour
1 tsp Baking Soda
1/4 tsp Salt
4 Eggs
2 c Mashed Banana (~4 ripe bananas)
1 c Sugar
1/2 c Unsweetened Applesauce
1/3 c Oil (Canola, coconut, whatever you please)
1 tsp Vanilla Extract


Directions
Makes roughly 2 dozen, or 2 loaves

1. Combine Flour, Baking Soda and Salt in a small bowl. Mix well.
2. Combine Eggs, Bananas, Sugar, Applesauce, Oil, Vanilla in Large bowl. Mix Well.
3. Stir in dry ingredients until just mixed.
4. Fill Muffin tins half way.
5. Bake at 350 for 30 minutes (or 55 for a loaf of bread)
BONUS- Drop a mini peanut butter cup in the middle of each muffin

6. Enjoy!!





Saturday, November 28, 2015

Low FODMAP Thanksgiving





Happy Thanksgiving!!!
Thanksgiving is probably the biggest holiday in my family. We always host and with upwards of 15 people, food is always a bit difficult. This year we have the added complication of both my dad and I being on the low FODMAP diet, but luckily we have enough control over the key elements of the meal to change them to what we need. It was a pretty huge success, so here's a little guide to how to make your big autumn meals delicious and tummy friendly!

Turkey- For the brine and stuffing, replace all onions with spring greens of Green Onions and use garlic olive oil when you rub down the turkey.
Dressing- Extra special recipe below!
Veggies- Use any of your favorite veggies dishes! We roasted broccoli and tossed it with lemon juice, zest, Parmesan, and pine nuts.

Potatoes- Bake them, mash them, boil them, just don't use any garlic or cream.
Sweet Potatoes/ Yams- Yams are okay, SP are not for those with polyos sensitivity
Gravy- Use corn starch instead of flour when making your own gravy from the drippings of the turkey.
Dessert- We made an awesome dairy free, gluten free pumpkin chocolate cake! Replace the flour with gluten free flour, butter with fake butter, and buttermilk with a non-dairy creamer option.

Pro-Tips: make your own turkey stock, buy more green onions than you'll think you'll need, make onion and garlic infused olive oil.

So here's the our awesome low FODMAP dressing recipe!

  • 10 pieces of Gluten-Free Bread, 5 white and 5 rye, cubed
  • 1/3 c minced springs greens of Green Onion
  • 1/2 c chopped Celery (1-2 stalks)
  • 2 tablespoons Olive Oil
  • 2-3 Tbs unsalted butter (1 in veggies,1 on stuffing balls and 1 to grease muffin tin)
  • 2 1/2 tsp of Thanksgiving poultry herbs (sage, rosemary, sage) remove big twigs and chop well
  • 1 c diced Butternut Squash
  • Salt and pepper, to taste
  • 2 Eggs, beaten
Instructions
  1. Preheat oven to 350 degrees. 
  2. Roast butternut Squash for ~20 minutes, until they are fork-tender.
  3. Grease muffin tin generously with butter.
  4. Saute veggies with 1 tbs of the butter, & olive oil over medium heat in medium skillet for 5 minutes or until veggies fork-tender. Set aside to cool down a bit.
  5. In large bowl, add bread cubes and drizzle 1 cup of water (or onion free chicken stock) over bread.
  6. Add eggs to bread and stir to blend in.
  7. Carefully add cooked vegetables and squash over bread mixture. Using spoon mix vegetables and bread cubes until resembles stuffing consistency. 
  8. Add herbs and salt and pepper and mix well.
  9. Pack in muffin tin to bake.
  10. Place a tiny slice of butter on top of each muffin.
  11. Add a dash of salt and pepper to top of stuffing ball, if desired.
  12. Bake for about 25-30 minutes.
  13. Enjoy!








Wednesday, September 9, 2015

Summer Veggie Rice Bowl



      In case you didn't know, summers in Southern California are hot. Like "I don't wanna eat anything kuz I'm about to melt" hot. So I've gotten a bit stuck on what to make for dinner. One night I decided to pull whatever I wanted to eat out of the fridge and figure out a meal to make out of it. Voila! Cold Veggie Rice Bowl. It's colorful, it's yummy, and it'll make you say "Wow, I'm so super healthy!"

Ingredients:
1/2 c Cooked Rice
1/2 Bell Pepper
1/4 Small Jicama
Handful of Cherry Tomatoes (or 1 regular Tomato)
3 basil Leaves
4 Sprigs of Cilantro, just the leaves
2 Tbs Goat Cheese
Drizzle of Soy Sauce

Dressing:
Apple Cider Vinegar
Garlic Olive Oil
Salt Pepper


 1. Dice all the Veggies (Bell Pepper, Jicama, Tomato) and Herbs (Cilantro and Basil) and combine in bowl
 2. Add Oil, Vinegar, Salt and Pepper. Let sit. The longer you let it sit the more water the salt will pull out and the less soggy your bowl will be. Don't understand that? Ask your high school Bio teacher!
3. Prepare Rice according to instructions.
 4. Put rice in a bowl and add a drizzle of Soy (or Soja) sauce. Top with Veggie combo. Do not dump in the extra liquid in the bottom of the Veggies! Unless you want a soggy mess...
5. Crumble Goat cheese on top.
6. Dig in!!
Other Suggestions:
Things to add to the veggie mixture. MAY NOT BE LOW FODMAP
Cucumber, Beans (black, kidney, garbanzo), cold lentils, carrots, mushrooms, any veggie you want!

Thursday, August 13, 2015

Citrus Berry Crumble for One

     SO many berries, so little time. As a result I've had quite a few go bad or soft or wrinkly. So here's an easy way to use them! I've been playing with this recipe for the last week and I think I finally like this one best.

Crumble:
Half a Lemon
Handful of Berries
Sprinkle of Sugar

Topping:
1 Tbs Coconut Oil
1 Tbs Almond Flour
1 Tbs Oats
1 tps Brown Sugar


1. Place one thin slice of lemon with skin removed in the bottom of the ramekin

2. Wash blueberries and put them in the ramukin
3. Sprinkle with sugar and mix them up

4. On a seperate plate mix Coconut oil, Almond flour, Oats and Brown Sugar until well combined

5. Crumble over blueberries

6. Top with a little sprinkle of Sugar
7. Bake at 350 for 15-20 minutes, until you see purple liquid bubbling up around the sides.

8. Remove and let cool for 10 minutes and top with any yumminess!

Wednesday, July 29, 2015

Summer Smoothie Bowl

SMOOTHIE BOWL! They're delicious, and if you do it right, nutritious.
Here's my recipes for a low FODMAP friendly one.


Bowl:
1/4 Avocado
2 Handfuls Spinach
1 Handful Frozen Mango
1/2 Handful Frozen Pineapple
3/4 c Almond Milk
1 Spoonful of Sun Butter
A few frozen Blueberries
A tiny piece of Ginger

Topping:
4 Strawberries 
1/2 Banana
Handful of Blueberries
2 Tbs toasted coconut
1 Tbs sliced Almonds

The best part about smoothie bowls? If you say to yourself: I wonder if _____ would be good on it... The answer is probably yes!

Key Components:
Creaminess: Avocado, Banana (frozen or raw), mango
Green: Spinach, Kale
Liquid: Types of Milk, Juice
Protein: Seed or Nut Butter, or Protein Powder
A Little Bite: Citrus, Pineapple, Ginger
Toppings: Fruit, Nuts, Granola, Honey, Coconut, etc.

So get out there and experiment!


Wednesday, July 15, 2015

Summer time Sweetness




     Summer fruit is so delicious! But so many of them are full of the sugars that don't make our tummies as happy as possible. And that's the last thing you want as you're flying down and slip-and-slide!  So here's a little info on the summer fruits that will keep your tummy happy (in moderation) and still let you enjoy all the sweetness of summer!! Along with a fun easy treat to make!

     As a general rule, stay away from stone fruits, or fruits with a pit in the center (peach, plum, cherry, nectarine). This is the hardest thing for me personally, because these fruits are really only good during the summer.  Berries are easy, because you only have to steer clear of blackberries and boysenberries. So feel free to do all the blueberry, strawberry, raspberry picking you like! Although you should avoid watermelon, but you can embrace cantaloupe and honeydew! If you live in an area where you can get tropical fruits, get excited! Pineapple, starfruit and passionfruit are all fair game! So although you may have to miss out on a few summer fruits, you may get an excuse to try some new ones.
     Just something to keep in mind, all fruits are full of fiber and sugar, which isn't a bad thing. But if you shock your system with more than you typically have there could be... adverse events... Everything in moderation!
    Now on to a sweet treat!

1 Melon
Some yogurt (I like plain)
Drizzle of Maple Syrup
A few Berries
Granola

1. Cut and scoop the melon

2. Fill it with yogurt

3. Tops with granola, berries and syrup
4. Enjoy the delicious!



Tuesday, July 7, 2015

Happy Tummies: a Basic Guide to Getting Better



 It's the age old story: Girl has digestive condition, girl tells person about digestive condition, person asks them a thousand questions about digestive health. So here it is! My steps to a happier tummy.

Before we begin, if you're having any serious medical problems (bloody or black stool, etc.) go talk to a real medical professional, not me. That being said, there's no reason you should have to live with mild discomfort every day! So let's take some steps to getting better.

     First things first, look up the steps you need to take to go see a specialist. You may need to get a referral, so best to start this process ASAP. While you're at it, mentally prepare yourself to talk about every aspect of digestion from beginning to end. Gas, bloating, consistency of stool, color, pain, oil, cramps, where exactly, stabbing or dull.  You will be asked about them, so don't be shy.
     Second, Start a food diary.  Keep track of what you eat at general times of the day and symptoms levels.  This is the first thing that a gastroenterologist will ask you to do, so you might as well be prepared the first time you see her. Plus you may be able to discover something on your own.
     Third, go see your doctor, listen to them, do a bunch of tests and make changes to your lifestyle.

What you should be prepared for:
     What surprised me most were the social reactions to me when I said that I had a digestive condition.  Eating is a very social thing, and to have that limited seems to make people uncomfortable. So bring your own snacks and find an alternative to "grabbing lunch". It can be awkward at first, but it's cheaper and often more fun.
     The other thing that surprised me is that people, although they may not understand what is wrong with you, are very quick to offer suggestions.  "I went on a paleo raw vegan diet for a month and that was terrific!" Get used to doing a lot of smiles and nods, but don't jump on any trend until you really think about it.  A drastic change that you don't monitor well could do just as much harm as good.
     For Example, last year I tried to go gluten free for a month.  I was pretty unsuccessful and the stress just gave me even worse stomach aches. But now I'm mostly wheat free and I'm doing lots better. Just because you have a little hiccup in your plan, don't throw it in the garbage.

Most importantly: remember that eating is something we do everyday, and therefore it isn't a quick fix.  I appreciate that I've gone through this journey because it has made me more conscious about what I put in my mouth, even if it hasn't been the smoothest fastest experience.


I'll post more about the specifics of the low FODMAP diet as well as my own experiences with digestive health. But til then, take care of those tummies!






Thursday, July 2, 2015

Fruit Crisp for 1, or Everyone!



Summer means lots of yummy new fruits! How many times has this happened to you: you buy a bunch of delicious fruit, but before you can eat all of it, the summer heat turns parts of them to mush.
Well now you can turn a few bits of those fruits into a delicious dessert!

I like this recipe because you don't need too much of each ingredient to make it, and you can just make a little treat for your self.  Of you can double, triple, octuple it to share with friends!

I made this recipe low FODMAP for people that can tolerate fructose, but it can easily be made more "typical" (I'll put suggestions at the bottom of the page). I tried a gluten filled butter version while away from my home kitchen and it got pretty good reviews.  I used yellow nectarines but I see no reason why you couldn't use any other fruit.

Recipe:
1 cup diced Fruit (roughly 1 peach, nectarine, apple, etc)
1/2 T Maple Syrup (or other sweetener)

1/4 cup Almond Flour
1/8 cup Oats
1 1/2 T Coconut Oil
1 T Maple Syrup
1/4 t cinnamon
Pinch of salt


1. Preheat oven to 350
2. Combine Fruit and sweetener in dish

3. Combine Flour, Oats, Coconut Oil, sweetener, cinnamon, and salt. Mix until it seems to be one mixture.


4. Crumble on top of Peach mixture.


5. Cook for 30 minutes, until the top gets a bit crispy. It may take a bit shorter or longer depending on the fruit (longer for apples, a bit shorter for over ripe peaches, shorter for berries)
6. Remove and let cool a bit then enjoy! Top with ice cream, yogurt, cheese, whipped cream, get creative.


The end picture are for 3 times the recipe. I was in a pinch for dishes and I found this gem at a thrift store (yes I checked that it was oven safe). Plus now I get to share it.

Substitutions:
Fruit: Peach, Nectarine, Apple, Pear, Strawberry, Blueberry, you get the point.
Maple Syrup: Honey, Sugar, Agave
Almond Flour: Any type of Flour
Coconut Oil: Butter, Margerine

low FODMAP,  not low FODMAP

Thursday, June 25, 2015

Banana Bread






     It has happened to all of us.  You bought a few too many bananas, and now they're brown and you don't want to eat them. Well you're in luck! Here's my low FODMAP banana bread recipe!




Ingredients:
1 1/4 c mashed banana (about 3 bananas)
1 tsp vanilla
1/2 c brown sugar
1/2 c butter room temp
1/8 c yogurt (I used lactose free, vanilla or plain)
2 eggs
1 1/2 c oat flour (make by putting oats in a food processer, or buying super expensive oat flour)
1/2 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon

  1. Preheat oven to 350
  2. Combine dry ingredients minus sugar: oat flour, salt, baking powder, baking soda, cinnamon. Mix Well

3.Combine wet ingredients and sugar: banana, vanilla, brown sugar, butter, yogurt, eggs. Mix Well

4.Add dry ingredients into wet ingredients and mix well.

5.Fold in extras: nuts, chocolate, etc.
6.Pour into bread pan that had been sprayed as needed.

7.Cook for roughly 1 hour at 350. Remove when you can put a toothpick into the center and it comes out clean.
8.Enjoy!