Thursday, April 30, 2009
Wednesday, April 29, 2009
another decent day. some aftershocks from eating weird at the meeting, but nothing too serious. got a little nervous going to knitting night, but i held up fine. food shopping was smooth.
Tuesday, April 28, 2009
Monday, April 27, 2009
too much coffee, had a starbucks iced coffee in the afternoon. but i put milk in it, so maybe that contributed. whatever, should probs avoid both. feel like i'm getting kicked in the back left side again. guess i'm getting back to normal. i gotta schedule that xray
Sunday, April 26, 2009
KFC® Grilled Chicken Fresh Chicken Marinated with: Salt, Sodium Phosphate, and Monosodium Glutamate Seasoned with: Maltodextrin, Salt, Bleached Wheat Flour, Partially Hydrogenated Soybean and Cottonseed Oil, Monosodium Glutamate, Spices, Palm Oil, Natural Flavor, Garlic Powder, Soy Sauce (Soybean, Wheat, Salt), Chicken Fat, Chicken Broth, Autolyzed Yeast, Beef Powder, Rendered Beef Fat, Extractives of Turmeric, Dehydrated Carrot, Onion Powder, and Not More Than 2% Each of Calcium Silicate and Silicon Dioxide Added as Anticaking Agents. Contains Wheat and Soy.
nope, can't eat that. even though it says 0 carbs, there's stuff hiding in there. looks good for normies though, comparatively speaking
Saturday, April 25, 2009
well-behaved on food too - my host graciously made carb-free meatballs that were absolutely delicious, then i had a naked cheeseburger. also ate my carrot hummus and applesauce, and drank a few bottles of hard cider and coors light. also tried some 2-buck chuck cabernet. good stuff!
can't be good all the time :)
Friday, April 24, 2009
during the day was fine at work, went shopping without incident. but after getting back to my sister's place, i was totally drained. i could force myself to go out, but i was low on energy on that point. but she was too, so i guess the shopping wore us both out. jersey gardens is freakin huge.
i was a little wired when i got home, my body was zonked but apparently my brain wasn't. eventually crashed out after a few hours of reading.
Thursday, April 23, 2009
still have little stabby stabbys in the abdomen, right and left. think they're just ordinary too. if they don't go away next week, I'll call the GI. I'm done googling symptoms, I keep reading that I have appendicitis, which I don't.
maybe venting my spleen last night helped clear the air. unbottled some stuff i've been marinating in for a while. feel a lot less stressed out today, but that also could be because i'm not being interrupted by my spastasticness every 15 minutes. also, I'm in the "hearts and flowers" stage of the cycle -- will be nice while that lasts.
Wednesday, April 22, 2009
1) 1/4 cup minced green onions
2) 1 Tbsp oil
3) 1 Tbsp hot pepper sauce
4) 1 tsp cinnamin
5) 1/2 tsp salt
6) 1/2 tsp nutmeg
7) 2 large cloves garlic, minced
8) 4 boneless, skinless chicken breats (about 1 lb)
Mix first 7 ingredients in a large plastic bag. Add chicken, close bag and mix to coat chicken as evenly as possible. Refrigerate 30 minutes or overnight.
Cook Time: 15 minutes
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- dash pepper
- dash salt
- pinch dried dillweed or parsley
- dash paprika
- 4 tilapia fillets
Preparation:In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.
|APPLE STUFFED PORK LOIN|
(adapted from cooks.com
1 1/2 lbs. boneless pork loin
1 tsp. salt
Dash of ground ginger
Dash of ground cloves
2 green onions, chopped fine
2 green apples, grated or chopped
2 tbsp. soft butter
1 tbsp. honey
1 tbsp. mustard
Mix all ingredients for stuffing and set aside.
Make slits in loin, deep enough for filling. Rub pork loin with salt, ginger and cloves. Place loin in roasting pan and spoon stuffing into pockets in loin. Place rest of stuffing around loin. Bake at 350 degrees for 1 1/4 to 1 1/2 hours or until pork is done. Let stand 15 minutes covered with foil before slicing.
Optional: After slicing, garnish with sauteed apples, spoon pan juices over slices with extra stuffing.
calmed down in the evening, and went to dietician appointment with spouse. expressed my frustration and anger. felt bad because it was totally out of her scope. she suggested counseling. wondering if i should see another GI, but don't really want to. My GI understands that I don't want to use steroids. can't let one bad day throw a wrench into my long term plans. SCD for 3 months, if no improvement, ask for cortifoam or something. there's gotta be an alternative to oral steroid medication that prob has fewer side effects and won't adversely affect my diabetes control. Caught between Scylla and Charybdis
Tuesday, April 21, 2009
energy is good though, for being up since 4 am. brought wine into the house, took clothes out to my truck to be donated, brought rest of the wine into the house, set up the new wine rack, made dinner. as soon as i stopped, agony. fucking disease is really inconvenient.
tried adding back green beans today. i read something that it can take 3 weeks to see results. was that 3 weeks or 3 months? i'm gonna have to search my history. either way, i'm sticking it out. i don't want to go on steroids, i don't want surgery. i guess if i'm still having sucky days like this on a regular basis 3 months from now, i'll ask for the pred. but i really don't want to. i was in remission before, what happened!? i wasn't this bad when i was diagnosed. fuck.
so i didn't work out, but i got sweaty so it counts :) hopefully the dietician agrees tomorrow
Add desired amount of prunes to saucepan and add enough water just to cover. Cover and simmer gently until prunes are soft and plump, about 20 minutes. Serve hot or cold.
Monday, April 20, 2009
then again, i slept terribly last night and did that wake up every hour bullshit. i gave up at 5 am. i think i just have a lot on my mind -- i dreamed about weighing myself on the scale and i kept stepping on at the wrong time and it gave me bad info. there was other stuff going on too, but all i remember is fighting with that damn scale to give me the right number, while all this other craziness was going on. like i carried it around with me everywhere. it kept telling me i was much lighter than i know i am. guess that's better than the alternative :)
Sunday, April 19, 2009
instead of carrot salad, i tried to make it carrot hummus. i overspiced it. well, not really, i like spicy, but spicy makes me paranoid right now. but so far so good.
the applesauce is amazing! doesn't need to be sweetened at all.
poached pears are delicious - hope all that wine is ok, but supposedly red wine is fine. it just doesn't say when you can start drinking it again.
my fake tzimmes are grrrrrrrrrrreat. god i love butternut squash, and the maroon carrots made everything pretty
finished reading btvc already - quick read but good stuff. half the book is recipes, and i didn't read them all. kinda bummed that my spouse won't read it too.
so finally, i have stuff to eat that is not cheese, yogurt, or chicken soup. and i got to see the number 200 on the scale finally, though i'm back up to 203 this evening(i ate like a pig today)
Saturday, April 18, 2009
i stayed home saturday, too afraid to leave the house. i hate this.
Friday, April 17, 2009
Carrot and/or butternut Tzimmes
1 pound carrots
1/2 cup pitted prunes (optional)
1 cup orange juice
1/2 cup honey
1/2 tsp salt
1/4 tsp cinnamon
2 Tbsp. butter
1 20 oz. can pineapple chunks, drained
1 11 oz. can mandarin oranges, drained
Peel carrots and cut into 1-inch slices. Peel and slice squash into 1/2 inch slices. In a 3-quart saucepan cook carrots and squash in boiling, salted water to cover, until tender but firm. Drain carrots and squash and place in 3-quart casserole with prunes. Combine gently.
Preheat oven to 350.
Mix orange juice, honey, salt and cinnamon. Pour evenly over casserole. Dot top with butter. Bake covered, for 30 minutes. Uncover, stir gently, add pineapple chunks and mandarin oranges if using, and bake another 10 minutes.
USE: 3-quart saucepan and 3-quart casserole
YIELDS: 8 servings
1/2 pound carrots, peeled cut into half-moons, or baby carrots peeled and split lengthwise
1 clove garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
Juice of 1/2 lemon
Olive oil to taste
1/2 cup chopped parsley
1. Bring a pot of salty water to boil and cook the carrots along with the garlic clove until just tender. Drain and cool to room temperature.
2. Combine the spices and toss with the carrots, then toss with enough olive oil and lemon juice to coat. Taste for acidity and seasoning, and adjust as necessary.
3. Toss with the chopped parsley, then set aside to marinate for as long as possible.
1/3 cup honey
1/2 cup homemade yogurt
2 cups uncreamed cottage cheese (dry curd cottage cheese)
2 teaspoons vanilla extract
Place all ingredients in blender or food processor (with a metal blade) putting eggs in first so that the blender blades will turn freely.
Blend until smooth stopping, if necessary, every 15 seconds to push ingredients down, scraping the sides of the container at the same time with a spatula.
Pour into loaf pan with or without crust.
Bake in oven at 350°F (180°C) for about 30 minutes or until edges are brown. Cool and refrigerate.
Homemade Chicken Soup
Using the largest pot you have, fill half of it with the chicken parts (legs and thighs make the most flavorful soup).
Peel about ten carrots and add to chicken.
Add about two large onions, a few stalks of celery, and some parsley.
Season with salt.
Fill pot with water.
Simmer for about 4 hours, remove celery and onion.
(adapted from boston globe)
4 cups cold water
Juice of 1 lemon
6 firm but ripe pears (with stems intact)
1 bottle dry red wine (minus 1 cup to drink during cooking) :)
1 cup honey
1 strip orange rind
1 star anise
1 whole vanilla bean, cut in halves
1 whole clove
1 cinnamon stick
2 cardamon pods
1. In a large bowl, combine the water and lemon juice. Peel the pears, keeping the stems intact. Cut a small slice from the base of each pear so the fruits sit without toppling. Drop each one into the water; set aside.
2. In a saucepan large enough to hold all the pears, combine the wine, honey, orange rind, anise, vanilla, clove, and cinnamon. Bring to a simmer over medium heat
3. Add the pears. keep the pears submerged in the poaching liquid
4. Simmer the pears for 25 minutes or until they are tender when pierced with a skewer. They may need 5 to 10 minutes longer if they were not ripe.
5. Remove the saucepan from the heat. Leave the fruit to cool completely in the poaching liquid.
6. Transfer the pears and their liquid to a large container. Refrigerate for at least several hours and as long as 3 days.
7. Strain about one-third of the poaching liquid into a saucepan. Bring it to a boil over high heat. Let the mixture bubble steadily until it reduces to a syrupy glaze, with a consistency like thin honey.
1/2 cup water
2 TBL honey (optional)
Peel, core, and slice the apples.
Cut the apple slices into small chunks.
Put the apples in the pan with 1/2 cup water and simmer for 15 minutes.
Stir in 2 TBL honey and a sprinkle of cinnamon (optional).
Wait until the apples cool slightly, blend in food processor or blender to get a smooth texture.
i've really accepted being hungry. like last night i forgot to bring food to my mom's, and of course they don't have ingredients, just prepared foods. my mom had eaten already my sis wasn't hungry so I couldn't justify going to whole foods and cooking for us and cleaning it up (yeah, i'm a bit lazy -- but no sense in expending the energy for something she wouldn't enjoy). my sis thought they had eggs, and they did, but they had expired in january. not good eats.
so i didn't eat dinner until i got home at 11, and i was ok. not feeling bad, just hungry. like i'm hungry now. so i'm sipping broth. tonight i'll make some stuff so I'll have more variety next week, and portion out the soup instead of leaving it in these big containers that are hard to eat out of. and take out the goey gross knuckle things that i thought I strained out when i took out the bones. ewwwwww.
ideas for next week
moroccan carrot salad
Thursday, April 16, 2009
mmmmm, yogurt -- the whole milk stuff was ready for today and was so delicious.
i have been a bit of a space cadet, but not entirely in a bad way. before, i felt like a brain fog, or distracted due to being in pain, and now i just feel like, a little slow on the uptake. doesn't really bother me, i can focus and think and get things done, but i feel more mellowed out than usual. which is good, because i've been overly anxious for like ever.
and like every third word i think is like. i gotta snap out of that.
Wednesday, April 15, 2009
food is good but boring: yogurt, yogurt, chicken soup, chicken soup, scd cheesecake. Brought the soup to knitting night and discussed the diet and my various diseases with the other ladies. a bit of oversharing, but lots of laughs too. definitely have more energy than usual -- after knitting went food shopping, then some internet crap, then reading. BTVC arrived yesterday, along with the diabetes book, so I'm reading BTVC first since my a1c is 5.9. As long as it stays there, diabeetus will be taking a backseat to IBD.
3 lbs thighs
3 chicken breasts
3 garlic cloves
32 oz baby carrots
2 tomatoes (optional)
2 bell peppers (optional)
1 large onion
1/2 cup chicken broth (optional)
1/2 tsp ground cumin
1 tsp paprika powder
1 tsp curry powder
1/2 tsp cinnamon
1/4 tsp salt
3 tbsp oil
Preheat your oven to 350F (175C).
slice peppers, chili, and onions, dice tomatoes if using
mince garlic - mix with oil and spices for marinade
Dump baby carrots in pyrex, layer chicken on top, season with salt and pepper brush on marinade
If using chicken with skin, start and finish with skin side up.
30 min at 350, turn chicken, another 30 min, turn chicken, cook to internal temp 170.
Tuesday, April 14, 2009
I have a new batch of yogurt brewin, high test full fat vitamin D hormone free milk. I'll try cooking with the skim yogurt, or dripping it. I made the scd cheesecake this morning too, so I won't be tempted by eggs for dessert again. except there is eggs in that too. oh well.
Monday, April 13, 2009
I also really had too many hardboiled eggs I bet. I had them for breakfast, snack, and dessert. but they are so yummy.
I also did my first after-work walk. 1.5 miles in 30 min.
Ended the day on a low-note. I was hungry and impatient and tried the yogurt before the 8 hr chill was up (it had been 6 hrs though, close enough?). Anyway, it was really sour and very watery. Not sure if that was due to using skim milk, or burning said skim milk, or a combination of those factors, or neither, but it was gross.
Thursday, April 2, 2009
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AVOID (legal on SCD, but I choose to avoid)
Crunchy Peanut Butter
ILLEGAL (illegal on SCD and I can live without it)
Black eye beans
Cream of Tartar
Dried milk solids
Evaporated cane juice
Frozen Orange Juice (concentrated)
Hemp seed, Hemp protein powder
Juice from concentrate
Kudzu (or kuzu)
Lactose Hydrolyzed Milk
Sodium starch glycinate
Sprouted Grain Bread
Tomato paste (canned)
Tomato purée (canned)
Tomato sauce (canned)
MODERATION (stuff illegal on SCD, but I can't give it up forever)
LEGAL (stuff i can actually eat)
*note: no added sugar, preservatives, or other crap. Subject to change.
Celeriac /celery root
Cellulose (in supplements)
Dry Curd Cottage Cheese (DCCC)
Flax seed oil
Monterey Jack cheese
Peanut butter - Creamy only
Port du Salut cheese
Tomato juice (canned)