Everyone's body is different. Everyone needs to find out (trial and error is really the BEST way) what foods make them feel UN-comfortable.
I did not notice how badly some food was making me feel until I HAD to pay attention. I was told by my doctor (over 3 years ago, now) that I should try eating gluten free for 2-3 weeks and then try gluten and see what happens. Whoa! When I ate gluten after eliminating it from my system, my body REACTED (sinuses filled up, major gastrointestinal discomfort and 3 DAYS of pea-soup thick fatigue...ugh!). I have tentatively tried it a few times over the last few years, only to have the same reaction. Pretty sure my body ATTACKS gluten as if it were invading (aka allergic reaction)!
The other gastrointestinal health problems I have had over the past year have brought to light more things to which my body is sensitive: chocolate (that's a really hard one for me), cow's milk (lactose, mostly), tomatoes, peppers, white potatoes, eggplant, and tomatillos (these are all in the same plant family-nightshades; and, these are also hard because this is everything my Mexican husband uses to cook).
The best compliments I have gotten for my cooking are from friends who say, "That was so good; and, I feel so good after eating it!" Yes! That's my goal!
So, what does my family eat? I have learned a lot about what we can eat by trial and error (my kids have sensitivities, too! Our kids are often allergic to the same things as their parents). But, I have also learned by reading. I now know that butter, brie, camembert and many hard cheeses (even made with cow's milk) do NOT have lactose (and, my body is fine with them, too!). We go for organic and sheep's milk and goat's milk hard cheeses as often as possible for the added nutrients/environment-friendly/easier-proteins-to-digest aspects.
My oldest son wanted something "thanksgiving-y" for breakfast on Thanksgiving morning. So, the night before, I made an orange-cranberry bread (which I used to make with gluten). I found this awesome recipe for Paleo Cranberry Orange Bread a few weeks ago at, theholisticmama.com. When we had it in the morning, it tasted like pound cake with cranberries in it! Decadent AND makes us feel so good! I am serious. It is SO GOOD.
For our Thanksgiving dinner, I also made some gluten free artisan bread the night before (because as hard as I tried to NOT WANT stuffing, I WANTED STUFFING!). I cubed and toasted the bread in the morning. I used a new stuffing recipe because I wanted something different and it WAS SO SUPER YUMMY, I have to share (please see below). I also got a turkey (I would like to try this dry-brine method; but, until I feel like changing, I just massaged it with butter and spices and roasted it breast DOWN at 425 for 20 minutes, then at 325 for the rest of the baking time. I never baste and it has always come out perfect. Phew.). We also had green beans with bacon, roasted sweet potatoes, salad and cranberry bars (recipe also below) and a GF pie my sister brought. My sister also brought a selection of hard cheeses and GF crackers, which we had with some kielbasa and vegetables for lunch.
Paleo Cranberry Orange Bread
Here is my version (I omitted the Young Living Orange Essential Oil and added organic agave nectar instead of maple syrup). I was going to take a picture for you; but, we gobbled up all but two pieces. So, I took a picture of myself eating one of the last pieces. LOL.
4 free-range eggs, beaten
1/4 c. organic coconut oil, melted
1/4 c. canned organic coconut milk (classic, full fat)
1/3 c. organic agave nectar
1/2 c. fresh squeezed orange juice (we actually used tangerines)
1 t. organic vanilla extract
1/2 c. organic coconut flour, sifted
1 t. baking soda
1/2 t. sea salt
1 c. fresh organic cranberries, chopped or halved
Preheat oven to 350 degrees. Mix together the wet ingredients and add the dry ingredients and stir until combined. Fold in the fresh cranberries. Pour batter into loaf pan greased with coconut oil. Bake for 1 hour or until loaf is set and a toothpick comes out clean. Enjoy! I did!
Cranberry Bars
(These were so good, I had 2 for dessert and 2 with breakfast!)
I found this recipe at elanaspantry.com, one of my favorite GF blogs.
1 c. raw pecans
5 organic medjool dates, pitted
1 T. grapeseed oil or vegan shortening (I used a bit of coconut oil and a bit of organic Earth Balance)
¼ t. celtic sea salt
6 c. fresh organic cranberries, picked over (discard bad ones, i.e. squishy or blackened)
1 c. agave nectar or honey (I used up a jar of honey and also used agave nectar to equal 1 cup)
1 T. orange zest (I used tangerine zest)
Place pecans and dates in food processor and blitz until coarsely ground. Pulse in oil and salt until mixture begins to form a ball. Press crust into a greased 8 x 8 inch baking dish. Bake at 350° for 8-12 minutes until lightly browned.
To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove. Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve. Add remaining 2 cups cranberries and cook covered for 5 more minutes. Remove mixture from heat and allow to cool for 10 minutes. Pour mixture over pecan crust.
Allow bars to set for 60-90 minutes. (I refrigerated overnight). Cut in squares and ENJOY!
Gluten Free Sweet & Savory Stuffing
I googled "gluten free stuffing" and found this one that I wanted to try, http://www.oprah.com/food/Gluten-Free-Stuffing#ixzz2m3MVil6g; but, I omitted and adjusted a bit.
1 loaf cubed gluten-free bread (I made my own GF artisan loaf from "Artisan Bread in 5 minutes a day")
6 oz. mild Italian sausage (we can only tolerate a little garlic)
1/3 c. and 4 Tbsp. extra-virgin olive oil (we used a little expeller pressed grapeseed oil, too)
2 small celery ribs, chopped into 1-inch pieces3 carrots , chopped into 1-inch pieces
1 stick (1/2 cup) organic unsalted butter , cut into 8 T.
1/2 c. dry white wine (we had an open bottle of pinot noir that I used)
1 large organic green apple, peeled, seeded, cut into 1-inch pieces
1 c. organic walnuts, coarsely chopped
1/2 c. organic raisins
2 c. of water (what we used, based on the amount of bread we had)
3 organic free range eggs (I can't make stuffing without eggs)
1 fresh lemon, squeezed for juice
1 T. dried thyme
2 t. kosher salt
2 t. cracked pepper
To make bread cubes: Place bread in a large bowl and add 4 tablespoons of olive oil. Using your hands, mix everything together well. Place the bread cubes on a baking sheet and bake until the bread has turned a golden color—approximately 15 to 30 minutes, depending on the oven. Flip the bread over halfway through baking using a spatula to make sure it is evenly baked. Remove from oven and let the bread cubes cool on the baking sheet for 2 hours to give them time to harden if you want to use them right away.
To make stuffing: Preheat the oven to 325°. (I put ours in when the turkey was almost done and finished it for 30 minutes after the turkey came out). Cook the sausage first. Heat a heavy skillet over high heat until hot. Add the sausages and break up the meat using a metal spatula into small pieces. Cook until the meat has browned and has started to caramelize, about 15 to 20 minutes. Set aside. (I put the sausage in a bowl and added the vegetables and oil/butter to the same pan). Add 1/3 cup olive oil, and then the butter. No need for the butter to completely melt before adding vegetables.
Quickly add celery and carrots. Cook about 8 to 10 minutes. Add wine and cook until almost evaporated. Place the bread cubes in a bowl large enough to mix the stuffing when the vegetables are added. Add the cooked sausages, green apples, walnuts and raisins to the bread cubes. Add eggs. Add water gradually, mixing well after each addition. If the stuffing is too dry after adding all of the water (you can also use chicken stock), add more water 1/2 cup at a time.
Add the lemon juice, thyme, kosher salt and cracked pepper and mix well using a wooden spoon. Correct seasoning by adding more salt and pepper if necessary.
Place in a baking pan, cover tightly with aluminum foil. Bake at 325° for 1 hour. I take off the foil for the last 15-20 minutes to get it nice and crunchy!
To make stuffing: Preheat the oven to 325°. (I put ours in when the turkey was almost done and finished it for 30 minutes after the turkey came out). Cook the sausage first. Heat a heavy skillet over high heat until hot. Add the sausages and break up the meat using a metal spatula into small pieces. Cook until the meat has browned and has started to caramelize, about 15 to 20 minutes. Set aside. (I put the sausage in a bowl and added the vegetables and oil/butter to the same pan). Add 1/3 cup olive oil, and then the butter. No need for the butter to completely melt before adding vegetables.
Quickly add celery and carrots. Cook about 8 to 10 minutes. Add wine and cook until almost evaporated. Place the bread cubes in a bowl large enough to mix the stuffing when the vegetables are added. Add the cooked sausages, green apples, walnuts and raisins to the bread cubes. Add eggs. Add water gradually, mixing well after each addition. If the stuffing is too dry after adding all of the water (you can also use chicken stock), add more water 1/2 cup at a time.
Add the lemon juice, thyme, kosher salt and cracked pepper and mix well using a wooden spoon. Correct seasoning by adding more salt and pepper if necessary.
Place in a baking pan, cover tightly with aluminum foil. Bake at 325° for 1 hour. I take off the foil for the last 15-20 minutes to get it nice and crunchy!
My family is THANKFUL for: God, Family, and REALLY GOOD "COMFORT" FOOD! Happy Thanksgiving, everyone!
I did not have any pictures of my youngest son from dinner. So, this is a picture taken of both of my boys on Thanksgiving morning. LOL. To read more about this picture (below), go to www.houseoffigsandhoney.blogspot.com
