GF pizza crust

Got this recipe from this site and made a few alterations. Here is how I prepared it. I am SO excited to finally have an easy, very yummy pizza crust that holds together well and has the right consistency. Everyone liked it and we look forward to pizza/movie nights again!

4 cups almond flour
2 cups brown rice flour
2 cups plain whole milk yogurt
1 cup finely grated white cheddar (didn't have parmesan, but think it would be good with it!)
2 pinches salt
2 eggs
1 tsp baking soda
garlic salt, parsley, oregano to taste (opt)

Mix dry ingredients. Beat eggs into yogurt and slowly add to dry mixture. Beat until well blended. Mixture will be batter-like and not dough-like, spread with a spatula or back of a spoon onto sheets of parchment paper on a cookie sheet, about 1/4" thick.

Bake at 350 for 30 min. Top with whatever you desire, and stick back in oven until cheese melts.

Makes 7 mini pizzas or 2 reg round pizzas or 1 large rectangle pizza.

Plans (occupying my mind)

Hanging in here!  I am trying very hard not to look for signs, but it's hard!  8dpo and nothing exciting to report, my lp is 12-13 days normally.  We'll see.  I try to use this time to consider the cycle and what worked and what changes, if any, to make for next cycle should it come (that way I have something to look fwd to if af shows).  I am thinking that I will take the soy isoflavones again at 150mg days 5-9 and I also will commit to getting maca in me.  I really, really dislike the taste of maca and just cannot get it down in smoothies or by just guzzling it in a bit of water (that was about disastrous).  I am planning to capsule it and commit to taking 4 capsules a day which should equal 2 tsp.  Starting Monday, I also plan to exercise for 30 min daily whether af comes or not, and work more on eating well - low carb whole foods.  I did get a menu made for this week and did grocery shopping based on it yesterday so that shouldn't be too hard!

Oh, one thing to make note of is that I have had the sciatica pain on my right side and that strange itchy nerve pain in my right hip for the past 4 days.  It seems to be subsiding today.  Very annoying, painful and frustrating!

Diet stiflers - Vacation / Travel / Summer

I was away from home for 3 weeks and, well, that's not so good on the diet.  I gained 9# even though I went for several walks and climbed many stairs.  I did not do very well with my eating.  I tried, and I wanted to, but when everyone around you can eat treats and desserts and breads - and you're on vacation and want to have fun with others - it's just hard!!!  I am going to work on being much more careful the next 2 weeks and trying to exercise daily, would like to at least lose the bloating and pounds I gained before we go on another vacation and my brother's wedding.  I definitely don't feel as good and saw a few symptoms returning also.  So, back to it!  :-)

Avocado Mayonnaise

This is a current favorite!  We have had it with meatloaf, on top of burgers, and even in tuna salad.  I think it would be good on a lettuce salad too and plan to make another batch and try it soon.

This is from the GAPShelp e-mail list.

Avocado Mayonnaise
1/4 cup olive oil
around a Tbsp apple cider vinegar
1 egg yolk
1 clove garlic, crushed
1 ripe avocado
1/4 tsp sea salt
1/8 tsp black pepper

I used a stick blender (immersion) in it's mixer cup.  I put all ingredients in the cup, inserted blender and blended until emulsified, smooth and creamy - it was very easy and fast!  Tom especially really loves this mayonnaise.

A nutritious snack

The kids really enjoyed this snack, full of good stuff but fun - kinda like pudding...

Green Banana pudding
1 whipped egg yolk
1/2 banana
1/2 avocado
a little ghee
Whip together the above (makes 1).  Top with chopped nuts, sprouted seeds, or dried coconut as desired.

Breakfast meatloaf

We made this recently and enjoyed it.

Breakfast meatloaf

2 pounds ground pork (beef or turkey would work too)
6 egg yolks
salt and pepper to taste
3 med carrots and 2 med onions, shredded or pureed
sausage seasoning mix

Mix well and bake at 350 for about an hour.

We also made these in cupcake tins and added an egg on top at the end.

Overdue update

We are doing quite well here.  Still doing GAPs, have added back in most items and considering ourselves done with intro for now.  I have yet to add in peanuts, but have done almonds and sunflower seeds and will be doing more this week.  We are only eating soaked and oven-dried nuts.  We are looking forward to our pizza recipe this week!

I did discover that egg whites are what causes my itchy face.  HUGE bummer as eggs are a large part of our diet.  I plan to not eat them for a while, then try adding just our home-grown egg whites to see if that makes a difference or not.  Need to do some research on what causes that allergy and how I can strengthen my body and digestion to be able to eat them.

I am also adding yogurt later this week as our first dairy since intro.  I hope to find some raw milk to make my own yogurt, cheese and kefir... need to make some calls this week.

Everyone is looking so good, less bloating and roundness, better complexions.  I am pleased, and they are all noticing and are happy about the improvements.  I feel some energy increasing and am having many more good days.

Day 7 Intro Update

Things are looking much better here a week later.  :-)  We ate lots of great broth, meat and soft cooked veggies for 4 days and then were able to add coconut milk kefir on Wednesday last week, then egg yolk to the soups on Friday and today we have added egg whites - hooray!  We are eating casseroles and meats cooked in broths, lots of veggies and now the eggs too.

After the initial "die-off" symptoms, we've mainly had just a few days of whiny / grouchy / runny noses here and there but nothing too bad.  Faces are becoming more cheerful and dark circles are disappearing from around eyes.  Tom has had  a couple days with headaches, but nothing more than that.  He has been having more energy and has lost 3 pants sizes so far!  He has been bragging to everyone about the yummy food and how good he is feeling.  :-)

We are currently on stage 2 of intro, we plan to introduce ghee on Thursday and then move on to stage 3 over the weekend if all is going well.  I am allowing 3 days between new foods and keeping careful track on a paper chart of everyone's foods, symptoms, moods, and bowels / digestion.  We are faithfully taking our cod liver oil and probiotics.

Intro Stage 1 "Die Off"

Feeling pretty crummy here today.  I started feeling "off" yesterday and was pretty tired and had a bit of a sore throat.  By the time I got to bed, I had a drippy nose too.  This morning I woke with a headache, sinus pain, swollen glands, runny nose, sneezing and tired and achey.  I have been having regular bowel movements.

Tom is feeling good.  He has been taking regular salt baths for his yeast rash and I think that may be helping him (if these symptoms are all die-off).  He is enjoying the soups, especially the creamy beef soup in the evening.  He has been having regular bowel movements.

Heather is feeling better than the rest of us so far.  She has said a couple times that she felt a little weak and had a bit of a sore throat but she has been acting fine and has not complained about her tummy.  She has been having regular bowel movements.

Rose woke up this morning feeling pretty bad.  Yesterday she said that her legs were weak and she felt dizzy.  Today, her tummy hurt and she ended up vomiting around noon.  She felt better afterwards and did not get a fever or look sick, so I am thinking this is die-off.  She is the only one who didn't have a bowel movement yesterday and has not yet today either, so we may need to do something about that.  She got a salt bath last night, I will make sure she takes another one this evening.

Will woke up also feeling tired and with weak legs and acheys.  He carried a bowl around for a bit during parts of the day but did not need to use it.  He actually fell asleep on the floor in the dining room - just was crawling around and then zonked out for about half an hour!  He got a salt bath this afternoon and it seemed to perk him up a bit.

We will stay put with the yummy soups and adding 3 tsp fermented beet kvass, sauerkraut juice, or whey to the bowls at dinner.  We are taking the probiotic and cod liver oil at dinner also.  We had planned to add coconut milk kefir today but decided to wait since everyone was feeling poorly.  I will decide tomorrow if we add the kefir in.

Beginning Intro

Tom and I have been dealing with some yeast issues and Heather has some eczema patches that I would like to see if are diet/gut related.  So, Tom and I talked about it and decided to go for starting intro on Monday.  Tom sat us down for a "family meeting" and told the kids what he had decided and why and what to expect and that they weren't to give me a hard time about it.  I so appreciate having his support!  :-)

Here is a link with more information on the GAPS intro diet.

We are starting Stage 1 on Monday, this could last from 3 days - a week or two, depending on reactions.  Here are the details:

• Eat meat and fish stock, which are healing and nourishing to the gut.
• Add soup from the stock with the addition of meat and non-fibrous veggies which have been peeled and de-seeded (no cabbage, celery, cauliflower or broccoli stalks).
• Add whey, juice from sauerkraut, beet kvass to soup - start with 3-4 tsp per cup.
• Add kefir and yogurt.
• Can drink water and tea (ginger, chamomile or mint).

We will also be taking a high-potency probiotic and fermented cod liver oil.  I will be stopping other supplements for a short while, adding them back in slowly to figure out what is truly helping and what is hindering or just a waste of $$$.

There are 6 stages to the Intro diet, how long it takes depends on each person.  We will likely experience die-off / detox reactions which will be helped by lots of salt baths.  I will keep you posted on how it goes!

Birthday cake!

Tom and I had a birthday yesterday, so we made the GAPS - legal homemade pizza and I found a carrot cake recipe that with a bit of tweaking was also mostly GAPS-legal (-baking powder).  We liked it, so I am including the recipe below!

Carrot Cake
1 cup coconut flour
1/2 cup coconut oil, melted (or could use ghee)
1/2 cup coconut cream / milk
12 eggs
1 tsp vanilla
2/3 cup honey
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking powder
2 cups grated carrot
1/2 cup nuts, chopped

Combine melted oil (or ghee), coconut cream, eggs and vanilla.  Add honey and mix again.  Combine coconut flour with baking powder, salt and spices.  Whisk into batter until there are no lumps.  Fold in carrots and nuts.  Pour batter equally into 2 greased 8 or 9 inch layer cake pans (I used a flower-shaped 12" round pan).  Bake at 350 for 35-40 minutes or until knife inserted into center comes out clean.  Cool for a few minutes, remove from pan (this cake holds together well and slipped right out of the pan for me - no sticking).  Allow to cool completely, then frost.

Frosting
1 quart whole milk plain yogurt
2 Tbsp honey
1 tsp vanilla

Fasten cheesecloth over the mouth of a jar with a rubber band, allowing some to hang into the jar to make a "pouch" for the yogurt to be poured into.  Pour yogurt into jar and allow to sit for a day - this will cause the whey to drip into the jar (save for fermenting foods!), and the yogurt left in the cheesecloth pouch is a cream cheese like substance.  You may have to do this a few times to get the whole quart through and have enough "cheese" for frosting the cake.

Spoon out the cream cheese into a small mixing bowl, add honey and vanilla and stir.  Frost cooled cake.

I also sprinkled some coconut over the top and decorated with a few pecans.  Enjoy!

Chicken curry soup

Had this for dinner a couple weeks ago, we loved it!

One 14-oz can coconut milk
2 Tbsp grated ginger
2 tsp lemon zest (or lime)
1 Tbsp coconut oil
1 onion, finely minced
3-4 chicken breasts, cubed
1 clove garlic
1 Tbsp curry powder
1 quart chicken stock
16 oz canned tomato puree
2 tsp salt
3 carrots, diced
1 celery stalk, diced
1 red pepper, diced
1/2 tsp Thai red curry paste
1/4 cup fresh lime juice
1/4 cup coarsley chopped cilantro (I didn't have this)

In large pot, combine coconut milk, lemongrass, ginger and lime zest, simmer for 10 minutes.  In a separate pan, saute onions in coconut oil until soft, stir-fry chicken cubes until cooked fully.  Add garlic, then remove from heat. Puree onions and garlic with curry powder, chicken stock and tomato sauce.  Add blended mixture, salt, carrots, celery, tomatoes and red pepper to simmer coconut milk, stir to combine.  Simmer until vegetables are tender, 8 minutes or so.  Stir in curry paste, lime juice, cilantro and serve.

Pizza!!!

Crust

1 1/2 cups sunflower seeds

1 1/2 cups pumpkin seeds

1 cup flax seeds

Grind all seeds in a coffee grinder, measure into bowl *after* grinding.  Add 3 tsp olive oil, 3 med eggs and 2 tsp salt.  I also added some oregano, sage and garlic salt at this point.  Mix well.  Grease pan (I spray olive oil or smear coconut oil).  Spread "dough" on pan evenly.  Will make a large 12"x16" or 2 smaller round pizzas.  Don't make too thick or it won't bake well, this is for a thin/crispy crust.  Place crust in oven at 375 for 20-25 minutes.

Toppings

While the crust bakes, chop your selected veggies.  We used spinach, red onion, green pepper, sun-dried tomatoes, mushrooms, chunks of baked chicken... I would have like to add black olives and pineapple too, but didn't have any.

When the crust is done baking, remove it from oven and turn oven down to 350.  I spread a couple handfuls of baby spinach leaves on first, then topped with spoonfuls of canned tomato puree (only ingredient is tomatoes), then the chicken and chopped veggies, followed by another can of tomato puree and a sprinkling of minced garlic.  Bake in the oven until veggies are warmed and your kitchen smells wonderful!

Cut immediately with pizza cutter and serve!  We topped with mashed avocado and yogurt "cheese" (plain yogurt drained through cheesecloth to remove liquid whey - leaves a sour cream type substance, be sure to save the whey for fermenting other foods!)

Soooo very yummy and wholesome, the whole family loved it and we will definitely be making this again and again.  It is very filling too, so one large rectangle pizza was enough for my family of 5.

Gained 3# from one stinkin' meal!

Took hubby to Olive Garden (had a gift card) and to see Avatar 3D.  Gained 3# from that one meal.... uggh!!!!  Also constipated and hubby had lots of gas.  Won't be doing that again anytime soon!

Recipe - Beef and Eggplant casserole

Made this for dinner tonight - wanted to see how everyone liked eggplant and needed to use some ground beef we had in the fridge, so this is what I came up with.  We all liked it, everyone had seconds!  :-)

1 eggplant
2 lbs ground beef
1 cup sliced mushrooms
2 cups fresh spinach leaves (could use frozen)
2 cups tomato puree
1/2 cup sliced red onion
1/4 cup diced green pepper
oregano
garlic
salt
pepper

Wash eggplant, remove top with stem and leaves.  Peel and dice.  Brown ground beef, add red onion, garlic, salt, pepper, and oregano to taste.  In a 13 x 9 glass baking dish, layer the eggplant and green pepper dices, top with the ground beef mixture, next put a layer of spinach leaves.  Pour tomato puree over top to cover, slice mushrooms on top.  Place uncovered in the oven at 375 for 20 minutes.

General update

Almost 3 weeks now since starting our new eating plan. It has been very easy and fulfilling to eat this way. I have lost almost 10 lbs in the past 3 weeks. I have days when I have a bit more energy, but am still fairly tired - though able to accomplish more throughout the day and not noticing the 3pm slump quite as much. I have not had issues with anxiety, difficulty breathing or heart palpitations recently, but am still taking SAM-e. I have not had severe endo pain, though some minor pain (not debilitating) in the past 3 weeks, but I also have not had a normal cycle since Nov 28. :-( I have not had a migraine in a while either, nigglings that I could get one but nothing serious. I have not any trouble with the tonsil stones for the last few weeks, my scalp has much improved, no thyroid pain. I have had itchiness on my face which I am working to figure out if it is an allergy to nuts or yeast growth, either way may need to cut them out of my diet. All in all, some good improvements.

My cycle is puzzling me for sure though. Have not had a menses since Nov 28 and have had 2 sessions of spotting for 2-3 days, now am spotting again. I get moody and achey and tired beforehand but then only spot. Need to figure that out. I have not used the pro cream since the end of December so it's not that. May need to consider another hair analysis and hormone panel soon.

Tom has mentioned that he has not had any heart burn for the last few weeks - hooray! The kids are doing very well on the plan. They are not complaining much, they are looking healthier. Rose said the other day that her lettuce tasted like candy - they were eating big wedges of it plain! Heather's attitude is much better the last few days, I had to stop in the middle of her grammar and tell her how much I liked seeing her smile and having her cooperate, she said that she felt happier - hooray!

That's it for now...

Possible nut allergy update

I am pretty convinced that I am allergic to cashews, possibly other nuts. I am cutting all nuts (except coconut for now) out of my diet as of tomorrow so that I can figure out for sure which ones affect me and be certain I am on the right track. I LOVE nuts!!! This would be a huge bummer for me. :-( I will stay off nuts for a whole week, then try a bit of peanut butter, then almonds, pecans, and finally cashews. The symptom that I have is a very itchy face... I'll keep you posted!

Will has not seemed to react any further to the cashews, so must have been something else bothering him at the time and it has stopped, so ?

Favorite breakfast

I may have posted this before, but it is a favorite and worth doing so again. I have learned the way we like it best and can do it in one skillet for our family which is another reason to love it!

Eggs Benedict rendition

Place a couple Tbsp coconut oil in a large cast iron skillet, add 1/4 cup sliced red onion and 1/2 cup sliced mushrooms - cook until soft. Fill pan with spinach leaves and allow to cook down, fill again 2 more times, allowing to cook down between each. Stir to mix spinach with onion and mushrooms, add a couple squirts Bragg's aminos, and 2 Tbsp minced garlic. Next, crack eggs on top of the spinach, add salt and pepper, cover and allow to cook to desired doneness - less for sunny-side up, more for hard cooked yolks. Use a spatula to cut portions between eggs and scoop spinach and egg out onto plates. We like to add a bit of mayo mixed with lemon juice to the top for a bit of a kick.

Mock Shepherds Pie

Made this for dinner tonight:

2 heads cauliflower

2 pounds ground beef

3 large carrots, sliced thin

peas

green beans

Brown beef, I added minced garlic, minced onion, italian seasoning, and Bragg's aminos. Cut up 2 heads of cauliflower, put in large pot, cover with water and bring to boil. In smaller pot, place carrot slices, peas and beans and cook until soft. When cauliflower is soft, drain and place in blender, add 1 Tbsp coconut oil and 2 Tbsp chicken broth, garlic salt, salt and pepper - blend until creamy. I did this in 2 batches, adding seasonings to each. Place browned beef in bottom of 9x13 pan, drain veggies and place on top of beef. Pour 1/2 can of coconut milk on top and stir all together. Top with the pureed cauliflower and place in oven, uncovered at 375 for 25 min or until very lightly browned.

Comes out creamy and filling, you could taste the coconut milk - Tom said a bit too much and Will didn't care for that flavor at all but the girls and I loved the flavors and creaminess!

"Spaghetti"

We had spaghetti using spaghetti squash instead of pasta for dinner tonight. It always surprises me how yummy this is!

If you've never used a spaghetti squash, or never used it this way, you are in for a treat. I like to first wash mine and remove any produce stickers, then cut in half lengthwise with a long knife. I place both halves, cut side down, in a shallow baking pan with a bit of water. Bake at 350 for around an hour - if it is a large one, it may take longer.

The one pictured here baked for an hour and 15 min but was a bit crunchier than I had hoped for still, another 15 min would have been good. Just try a piece until you have the consistency the way you like it. When you take it out of the oven, scoop the seeds out of the center - then comes the fun part! Using a fork, gently loosen the "noodles" so that it comes apart in strings like spaghetti. The whole thing will come out this way. Tonight, we served it with homemade spaghetti sauce with lots of veggies - you could try white sauce, or just toss with coconut oil and more cooked veggies - yum!