Not Just Tofu

Gluten-free Makes a Difference

In Diet, Editorial, Uncategorized on August 16, 2016 at 8:34 pm

IMG_20160803_1140453I took a break to fix my diet, to better my health, to figure out my relationship with food.  I’m glad to say that I have been feeling better than usual and I think it is because of my diet. I use to ask my rheumatologist  about diet and Lupus and he would say “there is no scientific proof that it will make a change in how I feel.” All the proof I need is how I feel.

Prior to changing my diet, I felt sluggish and absent minded.  I also lived my life as if were Russian roulette, never knowing how I would feel when I wake up.  Can’t say that everyday is not a gamble but I live with the game in my favor.  It doesn’t mean I’m not sick because I have bad days but I don’t feel as defeated as I use to.  For the first time I was able to take a vacation without thinking I will be sick for most of the vacation.  Did I get, sick? Yes but I was able to turn it around in less time and I do believe it is because of my diet.

I don’t eat or at least try not to eat gluten and soy foods which include bread, cereal, cookies, cake and pasta.  I have been able to find some great substitutes for my cravings and other things I have had to just forget about.  What is the biggest challenge?  Eating on the go, is next to impossible.  No burgers (not even vegetarian), sandwiches or pizza for me and they were my usual go to foods.  Now my go to is sushi and boy do I love sushi!  My favorite is spicy tuna rolls from this one restaurant close to me.  In a thousand years, I never thought I would eat raw fish but there were more bonuses than there were cons.  It is affordable, convenient to eat on the road, healthy and most of all yummy; don’t knock it till you’ve tried it!

So you think that I would be the healthiest eater due to my new diet.  Not so much. I don’t eat as much junk food or fast food due to the limitations and it has helped me to finally lose over 10 pounds.  Unfortunately I skip meals because what I’ve cooked for my family is not something I can eat. I know some of you may be looking down on me because I am not making the whole family eat what I eat but that’s not fair.  I find the easiest way to adjust to this change is to experiment with Paleo recipes but that can be tricky too;  I’ll explain that in post to come. Vegetables should have increased, but my love affair with them is u and down.  I know I can’t be alone; please let me know of the challenges you have faced being gluten-free.

 

 

More Adventures in Egg-free Meringue

In Uncategorized on May 4, 2016 at 7:09 pm

In my search for a healthy alternative, I came across this little trick. I can’t believe that chic peas can make marshmallows and meringues. I’m gonna to try this on my vegan and gluten free cupcakes. Have any of you tried this?

Lucy's Friendly Foods

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Have you heard of chickpea meringue? If you haven’t, where have you been? Well, probably anywhere but the vegan online forums where chickpea meringue has taken over the world in 2015! It hasn’t really hit the allergy community yet, but it’s BIG in the vegan one.

The world of egg-free meringue has changed forever thanks to Joel Roessell of Revolution Vegetale who I believe is the true originator. The idea seems crazy, and perhaps a little bit… gross even, but it works a treat. His idea is using the discarded water (brine) from a tin of beans or chickpeas to be whipped up into an egg white substitute. Then Goose Wohlt, who can be found at www.aquafaba.com brought the concept to the masses (by which I mean the online vegan community). If you are tempted to try, and I urge you to, do think of posting your recipes on the Facebook page Vegan Meringues:…

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Classic Poutine

In Uncategorized on December 16, 2015 at 3:25 am

So I have been to Canada a few times in my life and I have never had Poutine but it sounds good. It is like disco fries, another dish that I have never had, on drugs because it has cheese ( Yeah I know I’m from Jersey). Everything is better with cheese which is why I don’t think I will ever become a vegan. God would have to make me lactose intolerant for me to become vegan, so my hat is off to those who volunteer to live that life. I think I will make this dish the next time I go to Redbox and get some chic flix. Viva la Canada!

straight up veg

Okay, so I just have to say that while I’m calling this a “classic poutine”, I should point out that it is just probably as classic a poutine that a vegetarian can make. The traditional recipe, of course, calls for a meat based gravy, but doing that would defeat the purpose of my blog. My recipe still contains a rich, delicious vegetable broth gravy, double cooked crispy fries and quintessential cheese curds.

Feel free to listen to my country’s anthem as you prepare this amazingly delicious dish (aka the best late night food ever).

**Feel free to click on the red links for photo references**

Recipe makes approx. 2 servings (1.5 potatoes per person) 

INGREDIENTS

  • 1 quart frying oil
  • 3 russet potatoes (peeling optional)
  • Salt
  • 1/4 cup all purpose flour
  • 2 tbsp finely minced yellow onion
  • 1 garlic clove, grated
  • 2-3 cups vegetable broth (I used my Mushroom-Vegetable Broth)
  • 2 tbsp…

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