Friday, May 20, 2011

Less Talk, More Recipes!

A quick update: I had a week with 3 "high" readings, so off to the Endocronologist I went. To sum it up, he said he didn't care if I was gaining weight, he cared if the baby was. He also said my A1C test was excellent & that my "high's" weren't too concerning. So, off he sent me with the understanding that I'd still see the Diabetes Educators every couple weeks & we'd go from there. The midwife was REALLY happy to get this report (and so was I)! However, last week I had 5 "high" readings. I got in with the Diabetes Educator this week & we made some adjustments to my diet (adding MORE food - I feel like a stuffed pig!) and rearranging when & how many carbs I eat in 1 sitting. As it stands right now, I've had 2 "high" readings this week. Very frustrating. I'm nervous to see what the midwife will say next week. Please keep us in your prayers. Remember: if I need to go on insulin, I don't get a waterbirth & I have to find an OBGYN/can no longer see the midwives.

31 weeks; Total Weight Gained: (-2 lbs)
Now onto the yummy recipes I've been eating!!!

Angela's Homemade "Wheat" Thins
These crackers were soooo yummy! If you want Angela's original recipe, click on the link under the picture. Otherwise, here was my version (mine are more crumbly, because they were gluten-free)...

Salty Sweet Gluten-Free Crackers
Yields: approx 64 crackers
2.5 oz Barley Flour
2.5 oz Brown Rice Flour
pinch Stevia Extract
1/2 tsp Sea Salt
1/4 tsp Paprika
4 T organic Butter
1/4 c + 2 T Water (plus a bit more if dough is too dry)
1/4 tsp Vanilla Extract

Preheat oven to 400F. Spray baking sheets with non-stick spray. In a large bowl, whisk together the dry ingredients (flours, stevia, paprika, salt). Cut in butter into the flour mixture with a fork, until crumbly. In a small bowl, mix together the water & vanilla and then pour into the flour & butter mixture. Stir or knead until it comes together. If it appears too dry, add a touch more water, but you don't want it sticky. Split the dough in half. On a floured surface, roll out half the dough very thin (1/16th inch). Using a pizza cutter or pastry cutter, cut into whatever shape crackers you want. Using a spatula, place the crackers on the prepared baking sheet. Repeat with the other half of the dough. You can sprinkle on more salt or add sesame seeds, but I don't think they need it. Bake for 8-10 minutes, watching closely. Rotate pan halfway through baking to ensure even baking. Cool completely. Store in an air-tight container.
We used those nummy crackers to create this nummy chicken recipe!

Chicken Fried Chicken
This was soooo delicious that I ate too much and it sent my blood-sugar rising. Oops! For the original recipe, click on the link under the picture. For my gluten-free version, see below...

Gluten-Free Chicken Fried Chicken
Yields: 3 servings
15 Salty Sweet Gluten-Free Crackers (see above)
1 T Barley Flour
1 T Brown Rice Flour
1/2 tsp Sea Salt
1/4 tsp fresh Ground Black Pepper
1 organic Egg
3 skinless, boneless, hormone-free, grass-fed Chicken Breasts

Place crackers in a large resealable plastic bag; seal bag & crush crackers until they are coarse crumbs. Add flours, salt & pepper to bag & mix well. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in beaten egg, then place in bag with the crumb mixture. Seal bag & shake to coat. Reduce heat to medium & cook coated chicken in skillet for 15-20 minutes, turning frequently, until golden brown and juices run clear.
Remember this?
Flatbread "Pizza"
The recipe for the flatbread itself is below, but to make the pizza simply take a piece of flatbread, spread on organic Tomato Paste, then spread on Trader Joe's White Bean & Garlic Hummus (or hummus of your choice), then load on the organic Spinach! Yum!

Flat Bread Original Recipe seen in "Recipes for the Endometriosis Diet" by Carolyn Levett
Yields: 8 pieces flat bread
3/4 c Brown Rice Flour
3/4 c Barley Flour
2 T Arrowroot Powder
1.5 tsp Baking Powder (see below for a Corn-Free Baking Powder Recipe)
1 tsp Caraway Seeds (optional)
1/4 tsp salt
pinch Stevia Extract (optional)
1 organic Egg (optional)
1/2 c organic Milk (or milk substitute)

Preheat oven to 350F. Mix dry ingredients in a medium bowl. Add oil, stevia, egg and milk to flour mixture. Start with a little less than 1/2 c liquid, and add more until you get a stiff batter. If egg and/or sweetener is omitted, you may need to add a little more liquid. Transfer dough to a greased baking sheet and shape into a flat round shape 1 to 1.5" thick. Baked about 25 minutes. Cut the bread into 8 wedge-shaped pieces. Remove from baking sheet & cool on a wire rack.
All baking powder contains cornstarch. If you're sensitive to all things corn, like me, this is a good alternative. Super easy to make & keeps well.

Corn-Free Baking Powder Original recipe seen in "The Whole Life Nutrition Cookbook" by Alissa Segersten & Tom Malterre, MS, CN
Yields: 3/4 c
1/4 c Baking Soda
1/2 c Cream of Tartar
1/2 c Arrowroot Powder

Place all ingredients into a glass jar & shake well. Store in a cool, dry place.
Katey's Vegan Notella
I made this for my Mama as her Mother's Day present. It's not as sweet as the store-bought Nutella, but you can always add more sweetener. To see the recipe, click on the link under the picture.
With the weather FINALLY being nice in MN, we've been grilling a lot of burgers! And what goes best with burgers? You got it - Fries! These fries are to die for!

Oven Fries Original Recipe seen in "The Whole Life Nutrition Cookbook" by Alissa Segersten & Tom Malterre, MS, CN
4 medium organic Russet Potatoes or Sweet Potatoes
1/2 c EVOO
1/2 tsp Sea Salt
freshly ground Black Pepper

Optional Spices:
1/2 tsp Turmeric
1-2 tsp Garlic Powder
1 T Paprika

Preheat oven to 425F. Scrub potatoes well & remove any eyes or discolored areas. Leave the peels on. Cut into wedges and place into a large bowl. Sprinkle with olive oil & sea salt & freshly ground black pepper; toss to coat. Add optional spices if desired. (We've made this recipe a couple times. The first time, we didn't use the Turmeric & the second time we did... both times were delish!) Arrange potatoes in a single layer in a 9x13" pan. Bake until golden & fork tender, about 30 minutes.
This dish is soooooo yummy & the surprise flavor of lemon from the dressing MAKES this dish! Enjoy!

Mediterranean Quinoa Salad Original Recipe seen in "The Whole Life Nutrition Cookbook" by Alissa Segersten & Tom Malterre, MS, CN
2 cups dry Quinoa
3.5 cups Water
1/4 tsp Sea Salt
2-3 c cooked White Beans, or 1-2 cans
2 medium Carrots, chopped
1 can Artichoke Hearts, cut into quarters
1/2 c chopped Sun-Dried Tomatoes
4 c fresh Baby Spinach leaves
1/2 c fresh Basil, chopped
1/2 c Pumpkin Seeds

1/3 c EVOO
3 T Red Wine Vinegar
4 T freshly squeezed Lemon Juice
2 cloves Garlic, crushed
2 tsp Lemon Zest
1/2 tsp Sea Salt

Rinse the dry quinoa in a fine mesh strainer under warm running water. Place rinsed quinoa into a medium saucepan with the water and sea salt. Cover and bring to a boil, then turn heat to a low simmer and cook for about 20 minutes. Remove pot from heat & let quinoa cool in the pot. Toast the pumpkin seeds by placing them into a small skillet and heating them over medium heat. Keep them moving in the pan until you hear a "pop" and they are slightly golden. Remove from pan and let cool in a small bowl. Place cooled quinoa into a large bowl. Add the cooked white beans, chopped carrots, cut artichoke hearts, chopped sun-dried tomatoes, baby spinach, chopped basil, and toasted pumpkin seeds. To make the dressing, place all ingredients into a small bowl and whisk together. Pour the dressing over the quinoa salad and mix thoroughly with a large spoon.