Help yourself when it comes to fibro treatment; plus breakfast brownies

"Hey, little buddy, you want to play?"

Getting a proper diagnosis can be one of many difficult challenges you face as an individual with fibromyalgia or other autoimmune disorders. It took me several decades searching for answers.

Along the way, I was incorrectly diagnosed many times and given medications that made my condition worse; asked to take expensive medical tests; called a "mystery"; and told my symptoms were all in my head and offered tranquilizers to calm me down.

It turns out my search for answers was not that unusual. The majority of individuals eventually diagnosed with serious autoimmune diseases had significant problems in getting a correct diagnosis, according to a survey conducted by the American Autoimmune Related Diseases Association (AARDA).

Just like me, other autoimmune sufferers had either been incorrectly diagnosed or told their symptoms were all in their heads because they were under too much stress. Forty-five percent of autoimmune patients had been labeled hypochondriacs.

I admit I no longer trust doctors. Sometimes, I wonder if they simply spin a wheel to make a diagnosis. These days, I take everything a medical practitioner tells me with a grain of salt. I tell others who have a difficult to diagnose set of symptoms to do the same and "help" themselves by being well informed. Prepare for each doctor's appointment with documentation.

• Search not only the internet for information but be aware of health problems shared by your immediate family as well as relatives. (Make sure your children are informed about family health problems.) 
• Keep a journal where you detail all your symptoms. These symptoms often are related but on the surface, may appear unrelated.
• Go to doctor's appointments armed with a list of symptoms in order of concern to you. This list will keep you focused  and prevent the discussion from getting off track during the appointment.
• If your doctor calls you a "mystery," it's probably time to search for a different doctor. 
• Talk to family and friends to find a medical practitioner who might be the right fit for you.
• Seek referrals. Often, agencies that raise awareness about specific autoimmune diseases keep referral lists.

My biggest pet peeve about those in medical field is they like to go on a "fishing expedition" at your expense. They order lots of tests that are costly and painful, and provide no helpful information. My husband who is even more jaded than I says they need a new Mercedes when they order these tests.

If your doctor orders a test, you should ask a whole bunch of questions and do a lot of research because they might just come back with the test results and tell you "you're a mystery" again.

Questions to ask:

• What is the purpose of this test?
• Has this test been helpful in diagnosing individuals like me with similar symptoms?
• Are there alternatives?
• How much does this test cost and is it covered by health insurance?
• Will medications given with this test make me worse?

Breakfast brownies for after all this mind-bending information

Keep these things in mind as you are searching for answers:

• You are the customer. Demand proper service and get satisfaction. 
• You don't have to do everything and get every test they suggest.
• Advocate for yourself and don't be intimidated.
• Seek additional opinions, if necessary.
• Remember you may know more about your problem than the doctor does. Many doctors aren't well informed about autoimmune disorders.
• Use the internet to connect with others with similar problems. This may shed some light on how to treat your problem.

How about some delicious brownies, even good for breakfast, after all that serious but important information?

Here's what you need for two large or four small brownies:

2 T. pumpkin puree
1/4 cup shredded zucchini
2 T. cocoa powder
1 T. almond flour
1/2 tsp. baking soda
1/2 tsp. apple cider vinegar
1 T. coconut oil
1/4 tsp. cinnamon
1/4 tsp. powdered stevia
1 egg
1 T. yogurt or milk of your choice

Here's what you need for the frosting:

1/4 cup cocoa powder
1/2 cup coconut oil
1 T. milk of your choice
1/2 tsp. vanilla powder
1/4 tsp. powdered stevia

Here's what you do for the brownies:

Preheat the oven to 400 degrees. Combine all the brownie ingredients in a food processor. Process until a smooth mixture is formed. Pour the mixture into containers of your choice. I chose two small loaf pans, lined with parchment paper. Bake for approximately 15 minutes. Cool well before slicing.

Don't forget the frosting.

Whip all the frosting ingredients in a medium bowl as shown above. You will get enough frosting for the brownies as well as nibbling on. 

If you are on the low fermentation potential diet, one brownie has an FP of 3 by my calculations. 

Voila, the finished product.

Recipe and article submitted to:

http://www.fibrobloggerdirectory.com/
http://www.tessadomesticdiva.com/2015/06/allergy-free-wednesday-171.html

Coconut mousse pie with berries

Coconut mousse pie with berries

My love affair with coconut butter and all things coconut has hit a glitch in the road. I cannot (at least temporarily) eat the healthy and delicious delights from the coconut tree. That doesn't mean I can't share a recipe for a luscious treat I made before coconut and I parted ways----Coconut Mousse Pie with Berries.

Here I was thinking I had no recipes to share for Valentine's Day. Luckily, I snapped a few photos.

Here is what you need for the filling:

1 cup full-fat coconut milk
2 T. gelatin from grassfed cows (or make it vegan by using agar-agar powder)
1/2 cup coconut butter, softened
Liquid vanilla stevia, to taste
pinch of salt
Topping: fresh or frozen mixed berries, sweetened or not
Optional: Make it lemon flavored by squeezing in the juice of one lemon

Here is what you need for the crust:

1/2 cup finely shredded coconut flakes
1/4 cup coconut oil, softened

Here's what you do:

Use a seven-inch pie pan. Mix the coconut and coconut oil mixture. Spread evenly in the bottom of the pie pan. Place in the fridge to firm up.

In the meantime, make the filling. Place the coconut milk in a small saucepan. Sprinkle the gelatin powder on top. Allow to stand for one minute. Whisk in the gelatin and heat the milk until hot but not boiling. Let cool to room temperature.  Place the cooled mixture in your food processor or Vitamix. Add the softened coconut butter, stevia and salt. Blend until everything is evenly distributed and the mixture begins to thicken.

Pour the filling into your pie pan with the crust. Chill in the fridge until ready to serve. Top with fresh or thawed frozen berries.

Does this look relaxing? It is to pretzel-boy Misha.

Recipe shared with: http://www.phoenixhelix.com/2014/02/12/paleo-aip-recipe-roundtable-14/#more-9164

http://wholenewmom.com/traditional-tuesday/gluten-free-wheat-thin-crackers-olympic-ring-gummies-wheat-destroying-thyroid-chocolate-crunch-balls/

Grain-free sunbutter cookies, ACD-Phase 1

Grain-free sunbutter cookies

It's almost Valentine's Day, and I still can't eat chocolate or even carob (thanks to candida). I was almost ready to cry until I made some grain-free sunbutter cookies, vegan and suitable for ACD-Phase 1.

Sunbutter ice cream cookie

Turn these babies into an ice cream sandwich, like the one pictured above, and you have a great treat for your Valentine's Day. I mean, you won't even feel sorry for yourself!

Here's what you need for 12 small cookies:

1 cup finely ground sunflower seeds
1/2 tsp. sea salt
1/4 tsp. baking soda
1/2 cup unsweetened sunbutter
1/4 cup vegetable glycerine (for ACD-Phase 1-3) or agave or coconut nectar for maintenance
Stevia, to taste
Vanilla stevia drops, to taste
2 T. melted coconut oil
2 T. ground flax in 5 T. water

Here's what you do:

• Preheat the oven to 350 degrees. Spray a large baking sheet with pan spray.
• Make it easy. Put everything in your food processor and blend on the dough cycle until well combined.
• Scoop dough one tablespoon at a time onto the baking sheet. Leave 2-3 inches between cookies.
• Flatten cookies slightly with a fork and make a criss-cross pattern.
• Bake for 8-12 minutes until golden around the edges.
• Allow to cool slightly before transferring to a cooling rack.

Note: I used vegetable glycerine in these cookies. As a warning, vegetable glycerine can have a laxative effect if you consume too much. One tablespoon might be okay for some but not others. For me, I probably will be avoiding this ingredient in the future because I am sensitive to it. These cookies should be perfect without it anyway. However, it is low glycemic and can be used by individuals on an anti-candida diet.

Now, what if you want the piece de resistance: the ice cream sandwich? Make a simple sunbutter ice cream and layer it between two cookies. Drizzle with a sauce, made by combining 2 T. sunbutter, 2 T. melted coconut oil and vanilla stevia drops.

Here's what you need for the ice cream:
1 can full-fat coconut milk
1/2 cup sunbutter
stevia, to taste
Optional: 2 T. vegetable glycerine or other sweetener

Freeze according to instructions for your ice cream maker. That's it! Pretty simple and worth the effort for yourself or your valentine.

 Or try some carob ice cream with your sunbutter cookies.

http://catsinthekitchen.blogspot.com/2012/12/lets-scream-for-acd-phase-1-ice-cream.html

Hey Mom, have you got some cookies for me too?

Get other ACD-friendly dessert recipes here: http://catsinthekitchen.blogspot.com/p/blog-page.html
Or checkout other recipes at: http://www.dietdessertndogs.com/2013/02/07/wellness-weekend-february-7-11-2013/

 

Ice cream cupcakes (vegan)

Bagger Bailey helps unpack groceries.

There's nothing like having a little help in the kitchen, especially when it's your birthday. But Ritalin Boy (husband) seldom cooks and definitely doesn't do vegan birthday treats.  His idea of a birthday cake is a Dairy Queen ice cream cake (definitely not vegan).

My birthday dream: a plate of vegan ice cream cupcakes

In my fantasy world, Ritalin Boy would surprise me with a plate of ice cream cupcakes for portion control that were vegan and low glycemic. Well, that's not going to happen. It was time to get in the kitchen and make my own birthday treat.

Layered ice cream cupcakes with chocolate sauce

Layered Ice Cream Cupcakes (vegan and low glycemic)
(suitable for ACD-maintenance)

Chocolate Ice Cream Layer

1. 1 diced frozen pear
2. 1 cup sweet potato puree
3. 1 1/2 cup regular coconut milk (not full fat)
4. 2-3 T. coconut sugar
5. 1 tsp. vanilla extract
6. 2 T. raw cacao powder
7. 30 drops of vanilla stevia liquid (or to taste)

Put all ingredients in a food processor and blend until smooth. Move ice cream mixture to ice cream maker and follow instructions to freeze. Place the ice cream in a storage container and continue firming in the freezer.

Brownie layer

1. 1 cup almonds
2. pinch of sea salt
3. 3 T. coconut nectar
4. 2 T. coconut sugar
5. 1 tsp. vanilla extract
6. 25-30 drops vanilla stevia
7. 2 T. raw cacao powder

Put all ingredients in food processor and blend until brownie dough is formed. Divide dough among three large muffin pan sections (use regular-sized silicon muffin pan if possible for easy removal). Press dough into thin layer in bottom of each muffin section. Save any extra dough for snacking.
Place the muffin pan in the freezer to firm up brownie layer. Once the brownie layer is firm, spoon
 1 1/2 T. of the vegan ice cream into each muffin section. Return muffin pan to freezer.

Fudge

1. 1 T. almond butter or sunbutter
2. 1 T. raw cacao powder
3. 1-2 T. almond milk
4. 1 T. coconut nectar

Blend all ingredients in a small bowl. Place a tablespoon of fudge in each muffin section and return to freezer.

Cake Crumbs

1. 2 T. coconut sugar
2. 1/4 cup almonds or sunflower seeds
3. 1 T. raw cacao powder

In a coffee grinder, grind the nuts or seeds with the coconut sugar and cacao. Remove the muffin pan from the freezer and divide the crumbs evenly among the three ice cream cupcakes. Spoon additional vegan ice cream on top of the crumbs to complete the ice cream cupcakes. Return to freezer to set.

Chocolate Sauce

1. 2 T. coconut nectar
2. 2 T. raw cacao powder
3. 1 T. almond milk

Mix all ingredients in a small container. Reserve until ready to serve cupcakes.

To assemble, remove frozen ice cream cupcakes from muffin pan. Allow to soften slightly for 15-20 minutes. Top with chocolate sauce and enjoy.

Note: It doesn't have to be your birthday to enjoy these. You can eat one and save the rest in the freezer.

Doggie bunkbeds

Contributed to: http://www.dietdessertndogs.com/2012/10/04/wellness-weekend-october-4-8-2012-canadian-thanksgiving-edition/

 

Luscious, raw sweetie-pie brownies

Nika hopes for a morsel or two.

Do you sometimes think animals have things figured out better than people? Misha, Nika, Kona and Bailey, my pets, offer me a lesson in this every day.

Valentine's Day is an opportunity for people to treat others in a special way. Amazingly, my canine and feline members of the household do this everyday.

Misha and Nika are polar opposites when it comes to eating. If the Dyson Animal Vacuum makers had a prototype, it was Nika. She vacuums up everything in sight leaving no morsels behind.

Misha, on the other hand, is like no dog I've ever had. We call him Ridalin Dog because he is hyper (synonymous with the Husky breed) but he's an "I'll eat when the mood strikes me" kind of guy. If he were a person, he'd need his cup of joe to get him started in the morning and the sight of breakfast would turn his stomach. Sometimes it takes him two hours to wake enough to eat breakfast while the other pets polished their's off right away.

These two different styles could create issues. But animals have a way of working things out. Nika, Kona and Bailey politely wait nearby which provides the subtle encouragement Misha needs to finish up his chow. Seriously, there could be blood shed as much as Nika loves food but it's never happened.
They've just adapted to each other's differences, needs and wants.

Could you spare a crumb?

Hide and seek

Bailey, a dimutive eight pounds of cat, is tiny when compared to the 160 pounds combined weight of our three pooches.The dogs could easily tear Bailey to pieces but he gets away with things you'd never imagine could happen. Recently, I unsuccessfully attempted to photograph Bailey chewing on Ridalin Dog's ears. Bailey was doing this chewing while perched on top of the napping Husky. In the photo above, Bailey messes with his canine pals's minds by playing hide and seek. A slightly ajar closet door provided the perfect place for him to hide.

Raw sweetie-pie brownies

My animal buddies are kind of Valentine's Day gifts that keep on giving. They give me lots of love. I wouldn't trade them for anything but that doesn't mean chocolate isn't still welcome for Valentine's Day.

I found the most amazing recipe for raw chocolate brownies on www.wayfaringchocolate.com
and I started drooling, almost as badly as Nika does over food. I had to adapt the recipe to make it allergen and ACD-friendly for me but it worked. The result was luscious, decadent and okay for me to eat (in moderation). I used a heart-shaped cookie cutter to shape the brownies into hearts.

Raw Sweetie-pie Brownies
(makes 8 small brownies and 4 heart-shaped brownies with tidbits leftover)

Ingredients for the Base Layer:

1. 1 cup toasted sunflower seeds
2. 2 T. unsweetened sunbutter
3. 1/3 cup cacao
4. Stevia to taste

Ingredients for Frosting:

1. 2 avocadoes
2. 2 T. yacon, coconut or agave syrup
3. 1/3 cup cacao powder
4. pinch of sea salt
5. 1/4 tsp. cinnamon

Directions:

1. Blend the base layer ingredients in a food processor. The "dough" will be crumbly but cling together.
2. Press the "dough" into an 8 X 8-inch pan.
3. Place the pan in the freezer to start firming up the mixture.
4. Without washing the food processor, prepare the frosting. Blend all the ingredients until smooth and creamy.
5. Remove the pan from the freezer. Spread the frosting evenly over the top of the base layer.
6. Return the pan to the freezer until the brownies are fairly firm.
7. To make heart-shaped brownies, press the cookie cutter through the firm dough.

Your sweetie pie will love these brownies. I like them served somewhat frozen.

Nika dreams about food while napping.

You can probably guess Nika who drools at the thought of food was right by my side while whipping up these brownies. I think it wore her out waiting for something to be dropped. She fell asleep after all the clean up. She even used the kitchen dumbbell for a pillow. (We had to put heavy items in strategic places to keep her and the others from burrowing under the kitchen counters in search of who knows what).

Contributed to: http://www.dietdessertndogs.com/2012/02/09/wellness-weekend-february-9-13-2012/

Chocolate raspberry truffle tart

Kona, Bailey and Misha "meditate."

I've been trying to incorporate 5-10 minutes of meditation into each day because of the health benefits. Meditation produces a wonderful calming feeling only when the dogs are doing their own "meditation" as pictured above. I meditate because it enhances the immune system, and reduces or helps control my chronic pain.

It works well for me to do meditation on the end of a yoga or stretching session. But just about anytime you have a few quiet moments will work. You don't need any special equipment, and it can be done just about any place when there are no distractions. I just sit or lie down quietly and begin envisioning myself being at my best, either physically or mentally. It's kind of like giving yourself a little pep talk.

Misha takes another relaxation pose.

Unfortunately, not everyone can be like Misha, pictured above, in his relaxation mode. That's where meditation helps. Meditation can wipe away the day's stress and lower your blood pressure.

Nika uses a very weird "pillow."

Meditation also can reduce headaches and migraines. I think I would need some meditation or yoga after sleeping with a 30-pound dumbbell for a pillow, like Nika, pictured above. In fact, I might even have to reach for a Chocolate Raspberry Truffle Smoothie.

Chocolate raspberry truffle smoothie

Yes, I'm still craving everything chocolate and raspberry. Even my husband (AKA Ridalin Boy) has noticed my recent addiction. He came back from a bike ride with a container of fresh raspberries in his backpack. Wasn't that sweet? Those fresh raspberries would be the perfect topping for another Chocolate Raspberry Truffle Smoothie. It makes the perfect Sunday morning breakfast treat.

Ingredients

1/2 small to medium ripe avocado

1 cup frozen raspberries

1 T. rice protein powder

1 T. chia seed

3/4-1 cup hemp or other non-dairy milk

2 T. sunbutter or other seed/nut butter

1 T. shredded coconut

1 T. cacao nibs

6-8 ice cubes

stevia or other sweetener to taste

Directions:

Put all the ingredients in a high-powered blender and process until smooth and thick. Pour in a tall glass or big mug. Top with more raspberries, cacao nibs and shredded coconut.

Chocolate raspberry truffle tart

If you're like me, you can never get enough chocolate and raspberries. And so the chocolate raspberry truffle smoothie morphed into a Chocolate Raspberry Truffle Tart. Yes, I am still trying to lose weight so I keep this in the freezer for an occasional nibble now and then.

Ingredients for filling

1/2 ripe avocado

3/4 cup frozen raspberries

stevia

2 tsp. chia seed

3-4 T. hemp milk

2 T. sunbutter

Ingredients for crust

1/2 cup shredded coconut

1-2 T. cacao nibs

1 T. tahinia

dash of sea salt

Directions

Put all crust ingredients in a food processor and combine. Press crust mixture into two free-form, mini tart pans.

Blend all the filling ingredients in a blender. Divide evenly between the two tart pans. Lucky you. You'll probably have some left over to nibble on.

Freeze the tarts until ready to eat. Allow to soften slightly before topping with more raspberries, cacao nibs and coconut.

I am sharing this post with:

http://www.dietdessertndogs.com/2012/01/26/wellness-weekend-january-26-30-2012/

 and http://allergyfreecookery.blogspot.com/2012/01/allergy-friendly-lunchbox-love-18.html

Vegan chocolate-sunbutter pillows

Bailey loves our drippy faucet

It seems like my world has gone to the dogs lately but yes, there still is a cat in the kitchen, pictured above. Bailey loves our drippy kitchen faucet. It delivers just the right amount of water with every drip to keep him fascinated.

Nika and Misha wait eagerly for me to get clumsy and drop food

Bailey enjoys the faucet while the canine kitchen helpers prefer waiting underfoot to see if anything is dropped by accident during food prep. I feel like I am cooking in a tank of sharks waiting to pounce. I am surprised by how fast they can scoop up a dropped piece of lettuce or carrot peel. Veggies aren't their favorite but they will force them down just to keep the other one from enjoying the spoils.

Vegan chocolate-sunbutter cookies

Here's something I'm not planning to drop, vegan chocolate-sunbutter pillows. These are so scrumptious I'm glad the recipe only made eight cookies, otherwise I'd be tempted to keep on eating when I should be stopping. These combine my two favorite ingredients: chocolate and sunbutter. Before food allergies and candida, chocolate and peanut butter used to be my sweettooth craving. Sunbutter fills in perfectly for the peanut butter.

Vegan chocolate-sunbutter pillows
(makes 8 large cookies)

Ingredients for chocolate outside:

1. 3/4 cup quinoa flour
2. 6 T.  raw cacao powder
3. 1 tsp. gluten-free baking powder
4. 1/4 tsp. baking soda
5. 1/4 tsp. sea salt
6. 1/4 cup coconut syrup
7. 2 T. coconut nectar
8. 3 T. unsweetened hemp milk
9. 3 T. olive oil

Ingredients for sunbutter filling:

1. 1/4 cup unsweetened sunbutter
2. 1/4 cup dry soy milk (unsweetened)
3. 2 T. hemp milk
4. 1 T. coconut syrup
5. stevia to taste

Directions:

1. Preheat oven to 350 degrees. Spray a cookie sheet with pan spray.
2. For the chocolate cookies, combine all the dry ingredients in a large bowl. Add in the wet ingredients and mix to combine.
3. In a separate bowl, combine the filling ingredients.
4. Use about a tablespoon of dough for each cookie. Form balls and then flatten on the cookie sheet.
5. Place a teaspoon of sunbutter filling in the center of each cookie and fold up the sides of the dough to encase the filling.
6. Bake for about 10 minutes.

Note: These say nice and soft even when placed in the freezer.

I have entered this recipe in Weekend Wellness at: http://www.dietdessertndogs.com/2011/12/01/wellness-weekend-december-1-5-2011/

Gooey Chocolate Amaranth Brownies

Dog tired

Boxes make the best toys

Gooey chocolate amaranth brownies

Misha and Bailey, my two new pets, have only two speeds, either full throttle or out like a light, as they demonstrate in the photos above. In many ways, they are like human babies. They take hours and hours of time each day, just like my human kids did. They prefer boxes to expensive toys and can fall asleep just about anywhere.

 The July 4th weekend seems like the perfect time to enjoy the outdoors with my two new pals plus Kona and eat some chocolate brownies. The Gooey Chocolate Amaranth Brownies pictured above taste decadent but are filled with quality ingredients, and are gluten, dairy and egg free.

Ingredients for 12 brownies

• 2 T. unsweetened sunbutter
• 2/3 cup organic cacao powder
• 1/2 cup amaranth flour
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 2 T. yacon syrup + 1/2 tsp. powdered stevia
• 1 small sweet potato, peeled, baked and pureed with 1/4 cup hemp milk
• 1 flax egg (mix 1 T. ground flax with 3 T. hemp milk)
• Optional frosting: 1 T. sunbutter, 1 T. coconut oil, 1/2 T. yacon syrup

Directions:

• Heat oven to 350 degrees. Spray an 8-inch square pan with pan spray. Set aside.
• In food processor, puree the sweet potato with hemp milk. Add in other ingredients and continue blending until smooth.
• Pour mixture into baking pan.
• Bake until a knife comes out of the brownies with few moist crumbs, about 20 minutes.
• Cool to room temperature.
• Frost with a mixture of sunbutter, coconut oil and yacon syrup. Melt in a saucepan and then pour over brownies and spread evenly.

Chocolate sunflower seed tart-ACD friendly

Chocolate sunflower seed tart

It's been a really sad time for me the past week. My little cat pal, Pumpkin, died after a long illness. He was barely four years old so it was unexpected. I'm having a hard time dealing with his loss. Right now, there are no cats in the kitchen, only my dog pal, Kona.

I'm somewhat of an emotional eater but I'm trying to avoid eating foods that will increase my candida symptoms. I did make the Chocolate Sunflower Seed Tart, pictured above. I shared it with others to avoid being tempted to eat more than I should. It's especially good topped with berries of some sort.

Chocolate Sunflower Seed Tart

Crust Ingredients:

1. 1 1/2 cups toasted sunflower seeds
2. 1/4 tsp. salt
3. 1/4 tsp. baking soda
4. 2 T. olive oil
5. 2 T. yacon syrup

Crust directions:

1. Preheat oven to 375 degrees. Grind the toasted sunflower seeds to a flour-like consistency in a food processor.
2. Add in the salt, baking soda and give another pulse to blend. Then, blend in the olive oil and yacon syrup.
3. Spoon the crust mixture into a sprayed pie pan. Using damp fingers spread the crust evenly along the bottom and sides of the pan.
4. Bake for 12-15 minutes.
5. Remove the crust from the oven and allow to cool.

Filling Ingredients:

1. 1 medium sweet potato, baked and peeled
2. 2 T. sunbutter
3. 3/4 cup hempmilk
4. 2 T. ground flax mixed with 1/4 cup hempmilk
5. 1 T. yacon syrup
6. 1 tsp. chia seeds
7. dash of powdered stevia
8. 1 T. cacao powder

Filling Directions:

1.  Place sweet potato in a food processor and blend until smooth. Add in other ingredients and keep blending until everything is mixed and smooth.
2. Spoon the filling evenly into the cooled sunflower seed crust.
3. Chill in the fridge.
4. Serving suggestion: place the tart in the freezer for 30 minutes or so before serving.

New no-stir creamy SunButter and pancakes

No-stir creamy SunButter

I received the most delicious gift in the mail for Valentine's Day. It was a jar of the new No-Stir Creamy SunButter, a free sample for me to try, along with heart-shaped cookie cutters.  They must have read my mind that I love SunButter.

This new SunButter is just as delicious as all the other varieties but has the advantage of not separating like the original flavors. They've added some additional ingredients to prevent separation. Hence, it doesn't require stirring before using.

I like this feature but I was already sold on SunButter. My family members, however, really appreciated this new SunButter because they don't like their butters to separate when they spread it on crackers and bread. In a taste comparison, they said they liked both the old and new SunButters.

I decided to go all out and try something I haven't made for awhile with the new SunButter. I made pancakes but not just any pancakes: Quinoa/Millet Sunbutter Pancakes. Now that's a mouthful.

 I used 1/2 cup each of whole grain quinoa and millet. I ground them to a coarse powder in my coffee gringer. Next, I put the freshly ground flours in my food processor with 1/2 tsp. gluten-free baking powder and dash of salt. To this, I added 2 T. of the new no-stir SunButter, 2 T. ground flax mixed with 2 T. water, and 1/4-1/3 cup unsweetened hempmilk. Pulse to mix to a thin batter.

Cook the pancakes in a well-heated skillet, sprayed and oiled. Cooking pancakes requires you to be very patient as I found out. I spoiled several before learning to wait for the bubbles in the dough to break.

Here's the final product, spread with more SunButter, of course. Mmmm good! Thanks, SunButter, for giving me an excuse to eat more of what I love.

More Valentine's recipes for the ACD diet

Pomegranate-glazed whole chicken



Tossed salad with shaved parsnips and pomegranate



Dessert is the best part of Valentine's Day dinner but don't forget the entree. I decided on roast chicken with pomegranate glaze. Get dessert ideas at: http://catsinthekitchen.blogspot.com/2011/02/valentines-day-acd-style.html

Pomegranate molasses, mixed with olive oil in a 1:1 ratio, was used to baste and glaze the chicken. The molasses is made by simmering pomegranate juice until it's thick or purchasing it pre-made. Find it in large supermarkets near the vinegar or molasses or in Middle Eastern markets.

The roast chicken came out very moist and tasty but I didn't want to overdo the glaze because pomegranate molasses has about 7 grams of carbs per teaspoon. That's why I mixed it with olive oil. I could get the taste without as many carbs.

Feel free to use your favorite herb/spice mixture to rub the chicken with but I am limited to salt and pepper as I have delayed food allergies to just about any imaginable spice or herb.

Pomegranate-glazed roast chicken

Ingredients:

1. 1 whole chicken
2. Salt and pepper
3. 1/4 cup pomegranate molasses
4. 1/4 cup olive oil

Directions:

1. Preheat oven to 400 degrees.
2. Remove giblets and neck from chicken. Rinse the chicken with water. Rub all over with salt and pepper.
3. Spray a roasting pan with pan spray. Place the chicken, breast side up, in the pan. Pour in about 1/2 cup of water to keep the bird moist.
4. Baste the chicken with some of the pomegranate/olive oil mixture.
5. Roast the chicken for about 30 minutes. Turn the chicken over, baste again and cook for another 30 minutes.
6. Turn the chicken over one more time, baste with the remaining glaze and cook until a thermometer inserted into a thigh reaches 165 degrees, about 30 minutes more.
7. Transfer the chicken to a clean cutting board and let rest for 10 minutes. Carve the chicken. Serve with additional pomegranate molasses if not concerned about carbs.

Tossed green salad with shaved parsnips

Ingredients:

1. Spring mix greens
2. 1 parsnip, peeled
3. Pomegranate seeds or substitute cranberries
4. Dressing of choice. I made a simple oil, lemon dressing.

Directions:

1. Put greens on salad plates.
2. Shave parsnips with a vegetable peeler. Distribute shavings between plates of greens.
3. Sprinkle on a few pomegranate seeds for garnish.

Chocolate/sunbutter fondue, ACD friendly, for Valentine's

Chocolate/sunbutter fondue sauce

I've got to have chocolate on Valentine's Day. Carob is good too but I found out I am allergic after having my delayed food allergy testing. Carob is a legume and I am intolerant to all things legume.

The only problem with unsweetened chocolate is it does not seem to be compatible with stevia. The chocolate turns out more bitter than it already was when you add stevia. My solution is to add sunbutter which is naturally sweet. Or if carob is your cup of tea, it will be naturally sweet.

Here's my recipe for chocolate/sunbutter fondue sauce.

2 ounces 100 percent cacao chopped, 4+T unsweetened hempmilk, 2 T. brewed espresso, pinch of salt, 1/4 cup unsweetened sunbutter, stevia if desired: microwave for 1-2 minutes, stirring every 20 seconds and adding additional liquid if needed.

Place the sauce in a bowl, surrounded by chunks of fruit on toothpicks. Yummy!

Check out my flax hearts' recipe too here :http://catsinthekitchen.blogspot.com/2011/02/valentines-day-acd-style.html

Get entree and salad recipes here: http://catsinthekitchen.blogspot.com/2011/02/more-valentines-recipes-for-acd-diet.html

Valentine's Day ACD style

Flax hearts

I love Valentine's Day, mainly because it signals that the worst parts of winter are over. This winter has been especially rough on me because of injuries that just won't heal which has made it difficult to do my favorite winter outdoor activities, like snowshoeing, cross-country skiing.

But since I eliminated all those foods/spices/herbs that were interferring with my healing, I am doing much better. I am getting hopeful that I am on the right track by lowering my inflammation caused by those additional food allergens I discovered were sabotaging my efforts. I'm beginning to think that blood testing for delayed food allergies was a worthwhile investment.

I am celebrating by planning a delicious Valentine's Day dinner for my family.Of course, it's all ACD-friendly.  Here's what I have planned:

1.  Pomegranate-glazed roast chicken
2. Roasted vegetables
3. Mixed green salad topped with shaved parsnips and pomegranate seeds
4. Chocolate fondue and fruit chunks http://catsinthekitchen.blogspot.com/2011/02/chocolatesunbutter-fondue-acd-friendly.html
5. Flax hearts glazed with chocolate

Get entree and salad recipe here: http://catsinthekitchen.blogspot.com/2011/02/more-valentines-recipes-for-acd-diet.html

Dessert is the best so that's where I will start. I saw a recipe for flax cakes somewhere and loved them. I decided to change them up a bit for Valentine's Day.

Flax hearts
(makes 6 large or 12 small)

Ingredients:

1. 1 1/2 cups ground flax
2. 2 T. coconut oil
3. 2-4 T. water
4. 2 T. shredded, unsweetened coconut
5. Liquid, alcohol-free stevia to taste
6. Chocolate glaze for hearts (3 ounces cacao with no sugar, 1 T. coconut oil, stevia if desired; melt in microwave, stirring every 20 seconds)

Directions:

1.  Mix flax, shredded coconut, coconut oil, water and stevia in a bowl. Add additional water if needed to get the mixture to stick together.
2. On a baking sheet, press mixture into a heart-shaped cookie cutter to mold flax hearts.
3. Place molded flax hearts in the freezer to harden.
4. In the meantime, prepare the chocolate sauce.
5. When hardened, remove from freezer and dip into chocolate glaze to coat the tops. Return them to the baking sheet and the freezer to harden the topping.

This is definitely a heart-friendly Valentine's treat but you might want to make small ones if you are not used to flax.

Black bean fudge

Black beans are loaded with antioxidants, protein, and fiber which allows the carbohydrates to be absorbed more slowly. What could be better than turning this wonder food into a ACD-friendly treat?

Carob or Chocolate Black Bean Fudge
Ingredients:

1. 1 can black beans with no added sugar
2. 1/4 cup carob or cocoa powder
3. 1 T. no-alcohol vanilla
4. 1/8 cup sunbutter and 1/8 cup coconut oil (or 1/4 cup coconut oil)
5. 10 or more drops of alcohol-free stevia

Directions:

1. Drain and rinse the black beans
2. Put beans plus all other ingredients in a food processor and pulse until smooth (add more sunbutter or coconout oil if needed)
3. Spread mixture in an 8-by-8-inch square pan, lined with parchment paper or plastic wrap.
4. Refrigerate until firm. Cut into 24 pieces.
5. Optional: Melt 1 T. each additional sunbutter and coconut oil and mix. Spread on top of the firm black bean fudge as a topping.
6. Other options: Add seeds, nuts or peppermint extract to the mixture.
7. Note: I chose a blend of sunbutter and coconut butter for the fudge because it had less saturated fat. Too much saturated fat causes me difficulty because my gallbladder was removed. The fudge will not stay as firm as when you use only coconut oil. I just keep it frozen to deal with that problem.

Black beans can be added to many treats that contain chocolate and carob, and no one will be the wiser. I recently made black bean, chocolate brownies for my husband, and he had no clue until I told him what the secret ingredient was. The addition of the black beans turned the brownies into a much healthier treat.

Gluten-free Chocolate-Carob Scones

I know I promised not to eat as much chocolate but I succumbed to the invisible force field of chocolate that grows stronger around Valentine's Day. At least, I used baking cocoa rather than hard chocolate, and I substituted carob for half the chocolate.

Have a great Valentine's Day!

Gluten-free Chocolate-Carob Scones

(makes 10 medium-sized scones)

Ingredients:

1 3/4 cups garbanzo bean flour

1 T. SweetLeaf powdered stevia

1/4 cup baking cocoa, 1/4 cup carob powder

2 1/2 tsps. baking powder

1/2 tsp. baking soda

1 tsp. salt

2 T. olive oil

2 T. tahini

2/3 cup hemp milk

Optional: add almonds, mini-chocolate chips or dried cherries

Directions:

Preheat oven to 425 degrees. Combine all the dry ingredients in a food processor. Pulse to mix. Then add olive oil, tahini and hemp milk. Continue pulsing to mix.

Drop batter by generous spoonfuls onto a sprayed cookie sheet. Bake for 10-12 minutes, depending on your oven.

Strawberry garbanzo bean flour cupcakes

Just mention Valentine's Day to me and I become ravenous for chocolate. I'm not sure why because some of my experiences with chocolate have been anything but positive. The saturated fat content in hard chocolate is too hard on my innards but yet it keeps calling my name.

This February I've been trying to treat myself with low glycemic desserts without chocolate. I made the two desserts, pictured here, from a batch of strawberry cupcakes I baked with mixture of garbanzo bean flour, brown rice flour and flax. The top one I call a berry trifle and the other is a strawberry shortcake. And I still have 10 cupcakes left to experiment with.Strawberry Garbanzo Bean Cupcakes

(makes 12 small cupcakes)

Ingredients:

3/4 cup garbanzo bean flour

1/4 cup brown rice flour

1/4 cup ground flax

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. sea salt

1 T. SweetLeaf powdered stevia

1 T. olive oil

2 T. tahini

1/2 cup unsweetened hempmilk or other dairy beverage

2 cups thawed frozen or fresh strawberries

Directions:

Preheat oven to 415 degrees. Line muffin pan with cupcake papers. Put strawberries in a food processor and puree slightly. Reserve strawberries.

Put all the other ingredients in a food processor and blend. Fill each cupcake paper with batter. Spoon one tablespoon of pureed strawberries on top of the cupcakes before placing in the oven. Bake for approximately 15 minutes. Remove from the oven to cool.

To assemble the trifle, layer berries, cupcake pieces (slightly frozen) and strawberry sorbet into dessert dishes. Make your own sorbet by whirling frozen strawberries in a food processor.

For strawberry shortcakes, top a cupcake with pureed berries and sorbet.

Note: Both desserts are better if placed in the freezer for a half hour or so prior to serving.

Gluten-free chocolate (or carob) peppermint ice cream sandwiches for Valentine's Day

We still have snow on the ground but Valentine's Day is coming. But today is cold and blustery again. I'm sure hoping spring is almost here especially after the long winter we've had in Idaho with nearly double our normal snowfall. I'm looking forward to Valentine's Day more than usual this year as a great way to celebrate friends and loved ones, and the coming of spring.

Here's what pumpkin does on a cold winter day.

Today I'm craving chocolate and mint. Give me anything with chocolate and mint, and I'll be your valentine. Actually give me mint chocolate any day of the week. Carob will do the trick too. I modified a recipe from a cookbook, called Eating for IBS, by Heather Von Vorous, for peppermint ice cream sandwiches to make them gluten-free and egg-free. They are absolutely delicious, easy to make, and safe if you have digestive issues. I have to hide them from the non-allergic folks in my household because they would disappear faster than you can say, "Yummy!"





Gluten-free Chocolate (or Carob)Peppermint Ice Cream Sandwiches

(makes about 4-6 sandwiches, depending on how large you make them)

For the "ice cream:"

1/2 cup granulated organic sugar
1 T. tapioca starch (or corn starch)
2 1/3 cups vanilla or plain rice milk (or soy milk)
egg replacer for 2 eggs (or egg whites from two eggs)
1 tsp. peppermint extract


Prepare the egg replacer, whisking until foamy. Set aside. In a large saucepan, whisk together sugar and tapioca starch. Then whisk in the rice milk. Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute. Remove from heat. Whisk several spoonfuls of hot rice milk mixture into the egg replacer. Then whisk the egg mixture back into the saucepan of hot rice milk. Return the pan to the heat and cook over medium heat, whisking constantly until the mixture returns to a boil. Transfer the mixture to a bowl. Place in the refrigerator to chill until freezing in an ice cream maker. Or as an alternative, freeze the mixture in the freezer and remove to let it thaw slightly just before assembling the sandwiches. Either procedure yields a tasty treat. Note: You also can mix in some "safe " chocolate shavings or mini-carob or chocolate chips to the ice cream mixture just before it freezes.

For the chocolate (or carob) mint sandwiches:

1 cup brown rice flour
2/3 cup of granulated sugar
1/2 cup unsweetened cocoa powder (or use carob powder)
1 tsp. g/f baking powder
1/2 tsp. salt
1/4 cup vegetable oil (your choice)
1 tsp. mint (I really love mint but if you don't use slightly less)
egg replacer for 4 eggs (or egg whites from 4 eggs), nice and foamy


Sift first 5 ingredients in a large bowl, and whisk together until thoroughly combined. In a small bowl, whisk together oil and egg replacer. Then add liquid mixture to dry ingredients and stir until well combined. The original recipe recommended covering and refrigerating the mixture until firm. I skipped this step and it works fine.

Preheat oven to 400 degrees. Line two baking sheets with parchment paper and spray the parchment paper with cooking spray. Drop the dough by tablespoons, evenly spaced on the cookie sheets. Dampen your hands with cold water and flatten the balls into nice round cookies about 1/4-inch thick. You can make them bigger if you want "large" sandwiches. Bake 8-9 minutes until set but not hard. If cookies are large, they may take longer to bake. Keep an eye on them as they are baking. Remove the cookies from the pan to cool.

To assemble the ice cream sandwiches:

Soften the peppermint ice cream slightly. Spread some between two cookies. The filling should be at least twice as thick as the cookies. But I won't tell if you make it thicker. Press the cookies together gently. Put the sandwiches in a container and freeze until firm. When hard, wrap them individually in plastic wrap for storage. To serve, remove from the freezer a few minutes early to allow them to soften a bit.