Category Archives: Home Life

Beans, beans, they’re good for the heart…

Kidney bean (with chia seeds) burgers: proving you can make almost anything a burger (I’m still avoiding red meat)! LOL. What I am personally excited about with this meal, which I made last week, is that it was topped (as md sided) with cabbage slaw with cotija (this is a low lactose cheese) and paprika-Dijon aïoli (also on the side for dipping). Cabbage. Raw. Not cooked. Not fermented. That’s a first. And I thought for sure I’d have problems. But…no! So that’s my #successstory from last week.

🌱 Beans are such a good source of nutrition, including fiber and prebiotics. Great for the gut. I introduced them slowly and over time, and I now eat them regularly. If you have trouble with beans, I would encourage you to try adding in small amounts over time. As the expert in an article another group member recently shared, “Some people then mistakenly think they have irritable bowel syndrome or a gluten intolerance and back off the fibrous foods.You have to start gently. Increase the amount and type of fibre gradually. The answer to a problem with beans…is actually more beans.” Article: http://bit.ly/3q61jAU.

🎵 Or as we used to sing in my childhood, “Beans, beans, they’re good for your heart. The more you eat them, the more you fart. The more you fart, the better you feel. So eat your beans at every meal.” 😂

❤️ They really are good for the heart, too…not just because of the fiber but because of their significant amount of antioxidants. They’re also linked to reduced frequency of breast cancer. Eating beans or lentils two or more times a week was associated with a 24% reduction in risk of breast cancer.

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Filed under C-Diff, Gut health, In My Kitchen, Just For The Health of It

Homemade Granola

1/2 c coconut oil + 1/2 cup local honey + 1 tsp cinnamon + 1 tsp salt. Mix it all together and then add 3 cups oats and 1 cup sliced almonds. Mix it really well. Spread it out on a parchment-lined baking sheet and bake at 300° for ten minutes, stir. Then 10 more minutes. When I take it out of the oven I’ll add dried fruit if I want to and smash it in there with a spatula. Then I let it cool completely on the baking sheet. I can break it into big and small pieces. I like adding it to plain unsweetened coconut milk yogurt.

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Filed under In My Kitchen, Just For The Health of It

Sourdough Chicken Pot Pie

Last night I threw together a sourdough chicken pot pie in my new cast iron skillet…and it was ah-mazing! Totally impressed myself…which is good because I also clearly made enough to feed us for a week. 😂 It has chicken, lentils, carrots, sweet potato, peas, and I used a little coconut cream and veggie broth before topping it off with a sourdough crust and cheddar cheese.

The crust was super easy. I just mixed together these ingredients in a bowl and then poured it on top of the “filling,” shredded some cheese over it, and put it back in the oven for 25 minutes at 400°.
• 1.5 cups fed sourdough starter
• 3 eggs
• 1 teaspoon salt
• 1 teaspoon Penzeys Italian Herb Mix
• 3 tablespoons ghee
• 2 teaspoons baking powder

I really wasn’t sure that was actually going to work. But it did. LOL. 😁

I can eat all these foods! Happy 8th day of Christmas!

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Filed under In My Kitchen

Sourdough Pancakes

So these sourdough pancakes I made on Christmas morning are now my official staycation obsession.

Last year, as I was recovering from c-diff, someone gifted me some sourdough starter because it’s considered to be good for the microbiome. After all, it’s home like a bazillion bacteria (that’s why it bubbles!) . And it’s supposed to easier to digest because it’s fermented. And fermentation is one step in the digestion process, so basically, it already made it easier by cutting out a big step, right? But really, here is a WebMD article about sourdough. Notably, it explains, “Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.”

Last year I made some great muffins and these, but failed at making bread. I made poser pizza with sourdough crust. We had great homemade sourdough tortillas, and I ate plenty of homemade sourdough dark chocolate chip cookies. But the pancakes are new. And I love them. I serve them with a little ghee (still avoiding lactose!) and a little real maple syrup. Delicious! And pretty easy too…at least for staycation!

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Filed under Gut health, Healing 2021, In My Kitchen

Eat Your Colors (Finally!)

Remember when I used to be all about “eat your colors?” But then I wasn’t because I couldn’t (and couldn’t really eat food at all?). Well, tonight I am going to bed #grateful that I ate my colors! We had maple carrot power bowls for dinner. Usually, on Christmas vacation, we’d have lasagna or spaghetti with “to die for” sauce or steak…special occasion stuff. But it’s a different kind of Christmas…a staycation…with home cooked colors. But how wonderful it is to eat the colors! #Healing2021 #domesticgoddess

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Filed under C-Diff, Guiding Words, Healing 2021, In My Kitchen, Practicing Gratitude

Christmas Breakfast

Santa brought me a new cast iron skillet! So I made sourdough pancakes for breakfast. Plus sweet potatoes and a baked omelette (with mushrooms, a little greens, and gruyere cheese). I can eat! Some variety! Still modifying (that’s probably permanent), but what a difference a year makes! They said it could take 1-3 years for a full recovery, and that was hard to believe until I was living it. And at the year mark, I ended up sick. I thought I was back to square one. But another few months is a whole new world. So Merry Christmas to me…and you too! Have a wonderful day. #domesticgoddess #Healing2021

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Filed under C-Diff, Guiding Words, Healing 2021, In My Kitchen, My Life

Pizza-ish Night 2

I won the dough-pizza stone battle tonight (unlike last night). It looks like an actual pizza. 😂 Homemade sourdough crust, lemon tahini sauce, mushrooms, feta. And again I will go to bed #grateful for the access, means, and opportunity to cook good healthy meals for myself (even if I’d rather someone else did it for me sometimes). 1/2 a year post-treatment. Next milestone: one year. Hard to believe. Sleep well, friends.

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Filed under Healing 2021, In My Kitchen, Just For The Health of It

Good victory: hummus snack plate

This is the first proper snack plate I’ve had since I got really sick in September. 26 weeks post-treatment this week. I made hummus with my lemon tahini sauce from the other day and sourdough flat breads for dipping. Tahini is packed full of vitamins A & E, calcium, magnesium, and iron. Chickpeas are a good source of magnesium, folic acid, manganese, protein, and fiber and can help lower cholesterol and improve blood sugar levels. Oh, also…delicious. Grateful for my snack plate; everything I’ve learned about food and nutrition lately; and the ability to make my own food.

Sources: The Tahini Table and Healing Foods.

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Filed under C-Diff, Gut health, Healing 2021, In My Kitchen, Just For The Health of It

Pizza-ish Night

I did great meal planning this week. And everything actually went as planned. This morning, I made a sourdough pizza dough and let it rise while we were at work all day, so tonight we could make personal pizzas. I made mine first, and I had a small disagreement 👊 with the dough and the pizza stone (resulting in one minor burn), so I ended up with random, wierd-shaped pieces of flat bread instead of a pizza. But it still tasted good. I used my lemon tahini sauce from the other night in lieu of traditional pizza sauce. And my toppings were sauteed mushrooms and greens, kalamata olives, and feta. All things I know I can eat. After learning from my pizza stone/dough debacle, Trent’s came out much more pizza like. And of course, his is actual pizza with tomato sauce and real pizza type cheese, so…🤷🏼‍♀️.

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Filed under Healing 2021, In My Kitchen, Just For The Health of It

Broccoli!

Last night I made lentils with a little bit of onion & garlic plus carrots, celery, mushrooms, and… broccoli! Had it for lunch today. So far, so good. Come on, broccoli, let’s be friends. 🤞🤞🤞

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Filed under C-Diff, Gut health, In My Kitchen