Honey Glazed Carrots

Salt

1 pound baby carrots

2 tablespoons butter

2 tablespoons honey

1 tablespoon lemon juice

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt.

Slow Cooker Turkey Breast

4-5lb turkey breast

2 Tbsp Earth Balance Soy Free spread (or butter of your liking)

1 tsp salt

1 tsp thyme

1 tsp sage

Wash and pat dry the thawed turkey breast.  Place 1 Tbsp of butter under the skin of each breast.  Combine the salt, thyme and sage; sprinkle over the skin of the turkey.  Place in the slow cooker on low for 4-5  hours or until the internal temperature reaches 165 degrees.  Slice and serve.

I reserved the cooking liquid to make Wheat/Diary/Egg free Cornbread Stuffing.

Cornbread Stuffing- Wheat (Gluten), Diary, Egg Free

Bake 1 batch of wheat/diary/egg free cornbread

1 cup sweet onion, chopped

1 cup celery, chopped

2 Tbsp canola oil

1 tsp dried thyme

1 tsp dried sage

1/4 cup Earth Balance Soy Free Spread (or the butter of your liking)

Salt to taste

Once the cornbread is cooled, break in to small pieces and dry in the oven (oven drying instructions).  Once the bread is dried, let it cool.  This makes about 6 cups of cornbread crumble.

In a saucepan, heat the canola oil over medium-high heat.  Add the onion and celery, season with salt.  Cook until onions are translucent.  Add the thyme, sage and butter, mix until butter is melted. 

Combine the breadcrumbs, onion and celery mix and 2 cups of turkey or chicken stock; I used the drippings from a turkey breast that I made in the slow cooker, since I am chicken free.  Spray a 2.5 Q. casserole dish with cooking spray, pour the stuffing mixture in and bake, covered for 1 hour, stirring halfway through.  You can remove the top for the last 10 minutes if you prefer a crispy top.

Bean, Barley & Mushroom Soup

Ingredients:

20 oz. package of dried beans (I used Hambeens 15 Bean Soup mix, minus the flavor packet)- rinsed, sorted and soaked overnight

1/2 cup  Pearl Barley

2 stalks Celery, chopped

3 carrots, chopped

3/4-1 onion, chopped

1 pkg. sliced mushrooms

2 oz. fresh spinach 

32 oz. Pacific Natural Foods Organic Mushroom Stock

32 oz. Pacific Natural Foods Natural Beef Stock

2 tsp. Italian Seasoning

2 tsp. Minced Garlic

1 tsp. salt

Directions:

Place all ingredients EXCEPT SPINACH in the Slow Cooker, stir and cook on LOW for 7-9 hours.  I turned my slow cooker on around 8pm and when I checked it at 8am this morning, it was a nice, thick and hearty consistency.  So, base your cooking time on your preferred consistency.

5 minutes before you're ready to eat, add the spinach and stir.

*For a variation on this recipe I would suggest adding some sausage.   I was making my daughter some Honeysuckle White turkey breakfast sausage and I think that would compliment this soup really well, but I can't have black pepper, which I am sure is included in the "spices" so I didn't add it.

This recipe is adapted from A Busy Mom's Slow Cooker Adventures Four Bean and Barley Soup, this is one of my favorite sites for recipe inspiration!

Week 3: Elimination Diet Review

I knew when I woke up Monday morning, that week three was going to be tough; I was dreaming about eating pizza Sunday night and that really set the tone for the week.  I was pleasantly surprised to see that I am down five pounds after two weeks, but the cravings I experienced Monday through Wednesday were a real low point for me.  I also realized on Tuesday that I purchased the wrong frozen macaroni and cheese, which threw a wrench in to my meal plan, hence my odd lunch selections for Thursday and Friday.  Thankfully, I was able to persevere and I did not succumb to the cravings, but it was tough.  Once I was over that hurdle, Friday presented me with gastrointestinal issues and I think that was due to consuming corned beef that I wasn't able to research before eating.  By Saturday, though, I was back in my rhythm and excited to meal plan for week 4, my final week on the Elimination Diet!  I'm again feeling confident in my food choices and the flavors I am able to create without the use of condiments. 

I do feel after three weeks, that I have had better rest and therefore more energy.  I am a sleeper, so nine hours of sleep per night is the minimum requirement for me.  Prior to this diet, one of my complaints to my physician was that I would wake in the morning feeling fatigued regardless of how much sleep I got the night before.  So, this is a welcome change for me, even thought it is slight improvement at this point.

Bring on week four!

Week 3: Elimination Diet Meal Plan

Monday

Lunch:

• Leftovers

Dinner:

• Tacos & Refried Beans

Tuesday

Lunch:

• Leftovers

Dinner:

• Sweet Italian Sausage, Rice & Goat Cheese Stuffed Red Peppers

Wednesday
Lunch:

• Leftovers

Dinner:

• Cooking Light Chipotle Pork
• Baked Sweet Potatoes
• Orange Dressed Romaine & Avocado Salad with Craisins

Thursday

Lunch:

• Baked Sweet Potato
• Vegetables and Hummus

Dinner:

• Corned Beef
• Cabbage
• Carrots
• Mashed Potatoes

Friday

Lunch: 

• Oatmeal with brown sugar and raisins 

Dinner:

• Baked Orange Roughy
• Alexia Yukon Gold Julienne Fries- Follow Alexia All Natural on Facebook for $1 off coupons (while supplies last)
• Honey Glazed Carrots

Sorbet

Saturday
Lunch: 

• Amy's Macaroni & Cheeze

Dinner:

• Ground Turkey Kofta Kebabs- this recipe calls for Ground Lamb, but I had Ground Turkey on hand- it was FANTASTIC!
• Mashed Potatoes

Grilled Spicy Shrimp

This recipe is from the Glycemic Index for Dummies Cookbook.  I HIGHLY recommend this book for individuals suffering from PCOS (Poly Cystic Ovarian Syndrome), such as myself.

We loved this recipe!  The marinade is robust, however it provided the ideal flavor combination with the shrimp.  We enjoyed our Grilled Spicy Shrimp with grilled veggie kabobs and long grain rice.

Week 2: Elimination Diet Review

I have felt much more comfortable making food choices in week 2, menu planning was much easier and when it came time to do my week 3 meal plan, it was a breeze!  I've found that I am eating a lot more fruit, now if I could just bring my veggie consumption up to snuff.  I do long for a slice of pizza with tomato sauce and mozzarella, I can't seem to find a viable substitution for that :)

As far as symptoms are concerned, I have suffered from chronic sinusitis and unfortunately the weather has been less than cooperative here, so my environmental allergies have really kicked up.  So, I have to say I have not seen any relief in that respect.  I have, however, lost another pound (that's 4 total), which I have not been able to do in ages.  I said it following week 1 and I'll say it again, I am noticeably less "swollen" in my abdomen area.  I have also suffered from fatigue and I can say at this point, I have not seen an improvement.  Here's hoping week 3 brings some new relief!

My husband pointed out a new "bad habit" last night and I am really going to make sure I am cognizant of it moving forward; he says I am "over salting" everything.  I am using sea salt and I previously didn't cook with much salt, but we both think I am using it as a crutch since I have to create my own black-pepper free seasonings.  So, I am going to make sure I don't use too much salt, the last thing I need is high blood pressure or water retention!

Finally, our daughter is thriving on her wheat free diet.  Her eczema was completely clear by the end of week 1 and it has remained that way.  I don't know if it is coincidence but, she has also been going to bed easier and sleeping very well!  I thought we were up for a challenge when I found out they would be cupcakes at daycare on Thursday for a birthday, thankfully I had a heads up on this and sent her some Enjoy Life Double Chocolate Brownie cookies and they said she was perfectly happy with those, yay!

Week 2: Elimination Diet Meal Plan

I'm sticking with what works and continuing with my daily breakfast and snack options for this week. 


DailyBreakfast: Smoothie & Lara Bar


Fruit Smoothie
Frozen Traditional Fruit Mix from Kroger, 1/2 c. Almond Milk, 1/2 c. Coconut Milk, Honey to taste. Blend together.


Peanut Butter Banana Smoothie
1 banana, 1/4 cup each almond and coconut milk, 2 Tbsp organic peanut butter, 1 Tbsp honey, handful of ice. Blend together.

Lara Bar- I LOVE the peanut butter chocolate chip and chocolate chip brownie


Snack 1: Fresh Fruit


Snack 2: Homemade Trail Mix

• Combine- Walnuts, Almonds, Sunflower Seeds, Banana Chips, Raisins, Craisins, Dried Pineapple and Dried Apricots. I make a 1 gallon zip bag at a time and a serving is a handful.

Monday
Lunch:

• Leftover Bean Soup

Dinner:

• Slow Cooker Turkey Breast
• Cornbread Stuffing
• Brussel Sprouts

Tuesday
Lunch:

• Leftover Turkey Dinner

Dinner:

• Grilled Lime Shrimp Kabobs with Pineapple, Mushrooms, Zucchini & Summer Squash
• Long grain brown rice

Wednesday
Lunch: Amy's Kitchen Gluten Free, Non-Dairy Macaroni & Cheeze


Dinner:

• Grilled Herb Pork Tenderloin
• Asparagus
• Roasted Potatoes & Yams with Lesley Elizabeth Shallots, Scallions & Leeks grape seed oil

Thursday
Lunch:

• Amy's Kitchen Macaroni & Cheeze

Dinner:

• Slow Cooker Boiled Dinner (Ham, Cabbage, Carrots, Potatoes)

Friday
Lunch:

• Leftover Boiled Dinner

Dinner:

• Baked Orange Roughy
• Simmered Spicy Black Beans
• Steamed Broccoli

Saturday

Lunch: Leftovers

Dinner:

• Grilled Hamburgers
• Steamed Broccoli & Carrots
• Pan Fried Potatoes & Sweet Potatoes

Sunday

Lunch: Leftovers

Dinner:

• Porterhouse Steak
• Steamed Broccoli
• Sherry Mushroom Brown Rice

Week 2: Wheat Free Kid's Meals

I was able to get a list of lunches on Friday from our daycare provider.  I stocked her up with gluten free snacks to keep on hand and over the weekend.  She provides fresh fruit and vegetables to accompany each lunch.

Monday
Lunch:

• Daycare is serving Ravioli, so I sent Amy's Kitchen Gluten Free, Dairy Free Vegetable Lasagna

Tuesday
Lunch:

• Scrambled Eggs
• Turkey Sausage
• Rudi's Multi Grain Toast

Wednesday
Lunch:

• Hormel Natural Choice Honey Ham & Oven Roasted Turkey Breast
• Colby Jack Cheese Chunks
• Cheese Smarts Parmesan Crackers

Thursday
Lunch:

• Annie's Homegrown Rice Pasta Macaroni & Cheese

Friday
Lunch:

• Corn Dog Muffins (I just pulled these from the freezer)

Gluten Free Corn Dog Muffins

I got this idea from Once a Month Mom via Pinterest.  I however, opted to make my own Gluten, Dairy and Egg free Corn Muffin mix, since I had cornmeal on hand.

Yields 12
One batch of Corn Muffin mix (click link above for recipe)
3 or 4 Hebrew National Hot Dogs- they are gluten and filler free
Muffin Cups

Heat oven to 400 degrees.  Place muffin cups in muffin pan.  Slice or dice the hot dogs, then fold them in to the prepared Corn Muffin mix.  Spoon mixture in to muffin cups.  Bake 20 minutes.

Because this recipe yields a dozen, I decided to freeze them for quick daycare lunches.  I did 2 per freezer bag and they have held up well.  They reheat in the microwave in 1-2 minutes.

Gluten, Dairy & Egg Free Corn Muffins or Bread

1-1/4 cups Gluten Free Baking Mix
3/4 cup corn meal
1/4 cup sugar or honey- I use honey
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk- I am dairy free so I use rice milk
1/4 cup canola oil
2 egg whites or 1 egg, beaten- I am egg free so I use Ener G Egg Replacer

Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.

NOTE: When using the GF Baking Mix I find that the texture of the cornbread is a little bit softer and almost chewy.  But, my family and I are very happy with the overall result!

Week 1: Wheat Free Kid's Meals

This lunch meal plan is based around the typical lunch selections offered at our daughter's daycare center.  I worked with the owner to obtain a list of the week's offerings and attempted to replicate all lunch items to ensure our daughter had the same offerings as the other children.

 

I also did this with the intent to try batch cooking, I made the following recipes and froze the items for use through out this week and future weeks:

• Nutri-Cookies (breakfast)
• Corn Dog Muffins
• Pizza
• Chicken Nuggets (next week)
• Creamy Garlic Dip for Veggies and Chips (did not freeze)
• Homemade Hummus (did not freeze)

I will be posting these recipes throughout the week.

 

I supplemented the foods I prepared with the following purchased products:

• Rudi's Organic Bakery- Original Bread
• Frontier Soups- Illinois Prairie Corn Chowder
• Pop Chips
• Annie's Homegrown Cocoa & Vanilla Bunny Cookies
• Nature's Path Whole O's
• Annie's Homegrown Gluten Free Rice Pasta and Cheddar
• Xotchil Gluten Free Tortilla Chips
• Fritos Lightly Salted Corn Chips
• Annie's Homegrown Organic Fruit Snacks
• Glutino Pretzels
• Good Health Natural Foods Veggie Straws

 

Daily Meal Plan
Monday
Snack 1:

• Cottage Cheese
• Raisins

 

Lunch:

• Illinois Prairie Corn Chowder
• Xotichil Tortilla Chips
• Pace Mild Salsa

 

Snack 2:

• Annie's Cocoa
• Vanilla Bunnies & Grapes

 

Tuesday
Snack 1:

• Veggies
• Creamy Garlic Dip

 

Lunch:

• Corn Dog Muffins
• Pop Chips
• Dill Pickle

 

Snack 2:

• Grapes
• Cottage Cheese

 

Wednesday
Snack 1:

• Fresh, sliced pineapple
• Grapes

 

Lunch:

• Annie's Homegrown Gluten Free Rice Pasta & Cheddar

 

Snack 2:

• Fresh Veggies
• Hummus 

 

Thursday
Snack 1:

• Sunmaid Vanilla Yogurt Covered Raisins
• Craisins
• O's

 

Lunch:

• Grilled Cheese on Rudi's Organic Bakery- Original Bread
• Glutino Pretzels
• Green Beans

Snack 2:

• Nutri Cookie

 

Friday
Snack 1:

• Unsweetened Applesauce

 

Lunch:

• Leftover Grilled Chicken Chunks
• Fritos
• Dill Pickle

 

Snack 2:

• String Cheese
• Veggie Straws