Archive for the ‘beans’ Category

Hello all you lovely bloggers/readers! First of all, I am officially 40!! My B-day wasn’t exactly what I had planned because I woke up with a TERRIBLE bladder infection! Wow–talk about PAIN ALL day long! But, I was able to go to a really cool vegetarian restaurant for dinner. By the way, this post will be picture-less because my camera battery is DEAD and I didn’t realize it until it was too late to charge it:( Anyway, I was a little a lot concerned about my hubby going to this veggie place. He is all about the meat and tators! After looking the menu over, he decided to get grilled Salmon with asparagus and roasted sweet potatoes–there’s his tators. He ended up LOVING it!! He just went on and on about how yummy it was. Well, he didn’t exactly use the word ‘yummy’, but he raved about it none the less. I got a tofu and veggie dish that was to die for! The waitress made sure it was gluten free and I ordered it without the rice. It had this amazing sauce that had kind of a peanutty taste but was a little spicy too. All I can say is YUM! I thought I might try to recreate a dish similar to this at home. I’m pretty sure Heather has a sauce recipe that would be great–like tahini:)

Okay, on to the ‘I think I’ve got it’ part of my post. I have been taking a break from blogging a bit lately. Part of my reason was to have more time for other things, but I have also really been trying to figure out what works for my body. Sometimes, when reading a lot of other blogs, I can get a little sidetracked from what is best for ME. I tend to follow the crowd more times than not and it was getting me in trouble. So, after less blogging/reading, I think I have a semi-plan that will work for ME. Here are the basics:

1- I have finally accepted the fact that my body can NOT handle grains of any kind! I know grains are not bad themselves and carbs are not bad. But, MY body does NOT like them no matter how much I tried to make it conform to what I wanted! Therefore, I am now on a totally grain free diet. I could tell a difference in TWO days of cutting them out:)

2- I have also learned that I can not do sugar of any kind–no agave, honey, etc. I have only been using Stevia and am a-okay:) I can have really dark chocolate though!!:) YeeHaa!

3- Fruits: cherries, blueberries, strawberries–okay all berries, green apples(tart), and very small amounts of banana every few days.

4-Veggies: all veggies except potatoes, yams, and corn. Do NOT do well with starches! Veggie choices are endless and I LOVE trying new ones!! Still juicing some and making sure I eat some raw veggies every day.

5-Dairy: the jury is still out on dairy! I have started introducing homemade yogurt that is fermented 24 hours the SCD way. Once it ferments that long it is virtually lactose free. I do a little Parmesan and other than that, that’s about it for now. I have mostly been making homemade coconut milk yogurt, but hopefully can handle the organic cow milk some too.

6-Protein: I have decided that a vegetarian diet is what feels best to me. I will have eggs occasionally because I feel like my body needs them. I have been back and forth about the whole soy debate and have decided that a little soy once or twice a week should be fine. I also do really well with beans that have been soaked 24 hours and had the water changed several times during the soaking. Soaking breaks down a lot of the starches and they are a good source of protein.

7-Nuts and seeds: Nuts and seeds are also good sources of protein. I have found that I can do pecans and a smidgen of almond butter every now and then. I can make grain free bread from pecan flour that is really yummy! I also do well with sunflower and pumpkin seeds–and of course, LOVE sunbutter!

8-Fats: nuts/seeds, coconut milk, coconut oil, olive oil

9-Exercise: Can’t forget exercise! Yoga is what I LOVE best, but have found that I also like doing walking/running intervals. Nothing too long or strenuous, but enough to get my heart pumping. Usually, thirty minutes on the treadmill 3-4 days a week is what feels best to me. More than that really seems to bring me down physically.

I think that about covers it! I know this was really long, but it helps me to get it on ‘paper’. Hopefully, I will start posting some yummy grain free recipes soon:) Have a lovely weekend! I’m hoping I get to go skating tonight since I didn’t feel like it on my B-day.

P.S. Thank you SO much for your comments and support over the loss of my dog:) Still missing him like crazy!


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White Bean Burger with Sprouts

blog pictures 386First of all, I just want to say that sprouts are the coolest thing ever! I recently sprouted mung beans and it was so easy and fun.

blog pictures 326This jar of sprouts started out as a measly 1/2 cup.  To do the sprouts, I rinsed very well and drained the mung beans. Then I just placed them in a jar with a thin cloth over the the top. I put a rubber band around the top to hold the cloth on. I then tilted the jar and laid it in my window sill. You can lay it anywhere as long as it’s tilted. I think I read too that you don’t want to put in a lot of sunlight. My window in the kitchen doesn’t get much sun:) Rinse and drain the beans 2-3 times a day and then tilt again. It doesn’t take long before you see babies! In about three days, you will be blessed with bunches of babies! I ate these with veggies and chicken mostly, but then needed to use them up before they went bad. I wasn’t real sure at the time how to store them or how long they would last.

blog pictures 452Since getting my handy dandy book yesterday, I now know that they can be stored in the fridge covered with water. But, it is still best to use them as soon as possible. My book says to soak the beans for 24-36 hours, but I didn’t do that and they were fine. I KNEW this book would come in handy:) You better believe I am going on a sprouting expedition! In fact, I would like to try burgers using more sprouted beans.

Okay, on to the burger recipe:)

Here are the ingredients:

1 can chickpeas

1 can small white beans

1-1/2 cups mung bean sprouts(chopped)

2 carrots chopped

1 onion diced

4 cloves fresh garlic

2 green chili peppers diced

2 Tbs. organic ketchup

3 Tbs. wheat free soy sauce

3 Tbs. Dijon mustard

3 tsp. cumin

3 tsp. chili powder

1 cup quinoa flakes

4 Tbs. coconut flour

2 eggs (I will leave these out next time due to tummy issues)

salt and pepper to taste

1 Tbs. olive oil

cooking spray or more oil for frying

Whew! That’s a long list, but they are easy peasy!

Put 1Tbs. oil in large skillet to saute’ onions, garlic, green chili peppers, and carrots. Add cumin and chili powder and cook a minute more. In the meantime, you can be smashing your beans and chopping the sprouts and place into a large bowl. Add onion and carrot mixture to beans. Stir in quinoa flakes(you could use oats if you aren’t fond of the taste of quinoa), eggs if using, coconut flour, ketchup, Dijon and soy sauce. Then you mix like this:

blog pictures 385See how fun! Next you form them into patties and cook in a little olive oil or non stick spray. Be careful not to flip them too early. They need to cook pretty good on one side before flipping without breaking. My daughter is the pro at this:) This should make about 12 patties.

blog pictures 437I had one on gluten free bread with soycheese.

blog pictures 440Another day, I had one crumbled on my salad. Yeah me! I can eat raw spinach now! (as long as I don’t over do it:)

I will have to save the recipe for coconut milk yogurt for another post. My post seem to be very lengthy these days! Anyway, I hope you enjoy this recipe! I would love to hear any of your sprouting experiences:) I want to eventually do a post all about sprouting, soaking and fermenting.

Speaking of fermenting–I tried to make a gluten free version of ‘sourdough’ bread. I used oatgurt as the starter. I mixed all the ingredients together and let it sit for 24 hours. I had a basic recipe to kind of go by (except using oatgurt was my idea and I changed the flours I used). Anyway, it looked like it was really going to work and I was so excited when it was time to stick it in the oven this morning. Well, let me just say–DO NOT TRY THIS AT HOME!!! I baked it and it even smelled yummy. It didn’t look half bad when I got it out either.

blog pictures 454I was filled with hope and anticipation as I waited for it to cool. I cut into it and took the first bite. I tried to be in denial and tell myself that it wasn’t THAT bad. It didn’t work! It tasted AWFUL!! Tie me up and gag me with a spoon AWFUL!! I think I’ll stick to no bread and occasionally have the yummy recipe I made the other day. Too much bread is never a good thing for my gut anyway:)

Okay, gotta run now. Hope everyone had a wonderful day!

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blog pictures 320I have really been into spinach smoothies for breakfast lately. I have had one every morning for I don’t know how long. Well, yesterday  I finally decided to give something else a try. I think I am developing a slight addiction to oatgurt:) I have been putting it my smoothies, but I wanted to just eat it in a bowl this time–with some yummy stuff on top!

blog pictures 429When I went to the health food store the other day, my daughter found this nut free, dairy free, gluten free trail mix. I almost didn’t buy it because it was just one more pricey thing to add to my already expensive food budget. But, it was on sale and she begged me to get it for myself. She was getting a treat and felt bad that I couldn’t have what she was having. Isn’t that sweet:)? So, I bought it and am SO glad I did. My breakfast consisted of the following:

3/4 cup oatgurt

1/4 cup coconut milk

1/4 cup trail mix

1/2 scoop PlantFusion protein powder

a little stevia

My belly was VERY pleased! I had the same thing for breakfast today–only a tad bit more:) Whew, I’m stuffed. I rarely feel full when I eat, but this did the trick!

I tried something else new this week.

blog pictures 425This is some spinach (gotta get my spinach in) and red bean soup that I made and topped with Miso. I have never had Miso before and I really liked it. I’m all into trying new fermented foods because I think they are really helping my gut to heal. This picture doesn’t look very appetizing but it tasted really good. It was pretty filling too.

blog pictures 435For snack yesterday, I had frozen berries with homemade coconut milk yogurt (more fermented food:) and a little stevia. I just love how it gets all icy. Talk about brain freeze though! Oh, I also had a sunbutter bar. I was really hungry yesterday! Lots of yoga and walking worked up a good appetite.

blog pictures 436Last but not least, I had a very yummy homemade bean burger on gluten free flax bread. I really want to post this recipe–I just keep forgetting! I was a little nervous about eating the bread due to the fact that I don’t digest a lot of grains very well. I was really craving it though and I am happy to report that I had NO tummy trouble last night! Yeah! I think my digestion has been better this week and it feels REALLY good:)

Note added later:) I think the bread got me! Tummy is NOT happy today. Pray that the sprouted bread that I talk about below will work:) I also realized that the bread AND the bean burger BOTH had egg in them. I was hoping I could sneak them in, but evidently  not. Will try bread mentioned below without eggs. Keeping my fingers crossed!

I found a recipe for gluten free soaked/sprouted whole grain bread online last night. My gluten free grains are soaking as I type this. I’m really excited about this bread. It will be like a gluten free version of Ezekiel bread! YeeHaa! I figure if I do so well with fermented oats, I should do well with sprouted bread. I found some really good articles about sprouted bread and why it is good for you, but I’ll have to share more about that later:)

“He put a new song in my mouth, a hymn of praise to our God.” Psalm 40: 3

I am so thankful to God! I have been praying for Him to show me what foods will help me and He is doing that! I have not felt deprived this week. He is helping me to be satisfied.

I hope you have a fabulicious Sunday!

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blog pictures 397I was in the kitchen pretty much all day yesterday with my lovely daughter helping me!  I have a very busy next few days so I wanted to get some things made ahead of time. First of all, I am happy to say that I have been able to put oatgurt in my smoothies without having tummy issues–so far:) I’m thinking the oatgurt is good for my digestion becaue it is fermented and pretty much already ‘digested’ for me. Yummy! It really helps keep me full longer than a smoothie without it. I use gluten free rolled oats instead of oat grouts and it works perfect.

blog pictures 360After my breakfast smoothie, I got a chicken ready to roast. This is not just any old chicken! This chicken was raised by a young teenage boy at my church. There is NOTHING added–hormones, antibiotics etc. He raised them with a movable pen so they got fresh grass to eat every day. This took a tremendous amount of work and I am so thankful to have a ‘clean’ chicken.

blog pictures 364

Then it was time to get my first batch ever of homemade Sauerkraut started. Why am I making sauerkraut? Well, I’m not sure. I don’t know if I will even like it but I am learning that fermented and sprouted foods are good for my tummy.

blog pictures 370My mom always told me not to play with my food, but this was fun! I had to squeeze the coleslaw after adding salt to release the juices. This is what makes the brine for the sauerkraut to ferment in. It will take about a week for it to be done and I’ll have more on it then. Stay tuned!

blog pictures 328Time for some sprouts! I sprouted mung beans a few days ago which was really cool.

blog pictures 336I mostly ate them with cooked veggies and chicken. I had some left though that were going to go bad if I didn’t use them. So, I made veggie burgers with sprouts.

blog pictures 386These weren’t done yet, but they turned out perfect! I will post the recipe for these later. These ‘burgers’ were the sturdiest veggie burgers I have ever made. Sometimes homemade veggie/bean burgers don’t want to stay together to well.

blog pictures 384My daughter had fun getting her hands in the mix! She is such a blessing:) She loves to cook! Of course, she doesn’t eat a lot of what she cooks(picky, picky).

blog pictures 390She also made this fabulous looking peach cobbler–which I am very sad that I can’t eat. Her dad will love it though!

I really wanted to make some coconut flour muffins, but I was pooped after all this! Maybe I’ll get to that this evening. I haven’t had a muffin in a while because I have cut out eggs. I tried adding eggs in last week for breakfast (scrambled) and I had some issues, so we’ll see.

Now, for my verse of the day. I was going to have this on a seperate page, but then realized that it doesn’t seperate them by date. I’ll just leave it here for you:)

“My flesh and my heart may fail, but God is the strength of my heart and my portion forever.”  Psalm  73:26

I’m glad to know that even when my flesh fails me, God is my strength!

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This recipe caught my eye as I was looking through my new Vegetarian Times magazine. The patties looked so yummy I just had to give them a try. I had seen Falafel recipes in Mediterranean cookbooks before but didn’t really know what it was. I still am not sure how to pronounce it:) Falafel is a popular Mediterranean dish, especially in Israel. From what I read on the Internet, it is pretty healthy as well as tasty. So, I gave it a try and was very pleased! This recipe was super easy to make because you blend most of it in a food processor or blender. It called for very little flour which made it very convenient to convert to gluten free. My daughter thought the patties were cute which gave her a little motivation to try them. She likes hummus, so that also helped. I had these last night with a salad and then again for lunch today with sauteed eggplant, zucchini, and onions. The recipe called for a Yogurt Sauce that I chose not to make but I will post the recipe anyway. My family probably wouldn’t eat the sauce so I didn’t bother making it. Overall, this new dish was a success with the family. They ate it without complaining:) I doubled the original recipe and ended up with 12 patties. I will show the amounts I used.

2-15oz. cans chickpeas, drained and rinsed
6 Tbs. tahini
2 large eggs
1 Tbs. lemon zest(I used less than called for)
3 tsp. cumin
3 cloves garlic-pressed
2 tsp. lemon juice
2 tsp. coriander
1 tsp. chili powder
1/2 tsp. salt
1/2 c. sorghum flour
4 Tbs. chopped onion(I probably used more)
4 Tbs. chopped parsley
1 tsp. baking powder
olive oil for frying

Yogurt Sauce:
2 cups plain nonfat yogurt
3 Tbs. chopped cilantro
2 Tbs. lemon juice
2 Tbs. lemon zest
1 Tbs. cumin

To make Falafel: pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder and salt in blender or food processor until mostly smooth but still a little chunky. Place in large mixing bowl and add flour, onion, parsley, and baking powder. Shape 1/4 cup of mixture into 1-inch thick patties. Place enough olive oil in large skillet to have about 1/4-inch deep(I used less oil). Place patties in heated skillet making sure they don’t touch. Let cook until brown and then flip and cook the other side. When brown, place on a platter lined with a paper towel.

To make Sauce:
Combine all ingredients in serving bowl and season with salt and pepper. Serve with Falafel.

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