Category Archives: In My Kitchen

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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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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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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Savory Oat Bran

Oat Bran is such an amazing source of fiber. But the texture is not my favorite. Overnight oat bran works out better texture-wise for me for whatever reason. Today, though, I tried a new way to do oat bran, and this helped with the texture and taste!

I made the oat bran on the stove as usual but with some Penzey’s Mural of Flavor seasoning. While it was cooking, I sauteed a little onion and garlic in some EVOO. Then I added some fresh mushrooms I picked up yesterday from Dark Spore. I dumped these on top of the oat bran, mixed it up, and put it in a bowl while I cooked two duck eggs in that same pan. I sprinkled some feta cheese on the oat bran, and then when the eggs were ready (over light), I topped the oat bran with them. It came out really good. I got in a great dose of healthy fiber, and protein (plus other important vitamins and nutrients) from the eggs. I’ll definitely make this one again. It’s so filling I couldn’t even eat the whole bowl.

Reminder: how it bran is so good for you.

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

Small Victories: New Food

21 weeks post-treatment, and I tried a new food last night. That’s Italian pork sausage in the bowl with couscous, peas, mushrooms, and a mushroom sauce made with just a tiny bit of cream cheese. I almost swapped coconut milk for the cream cheese in the recipe, but it was only one ounce, so I decided to give it a go. It was delicious. So far today is going pretty well. I can feel my large intestine doing a little extra work, but it’s not bad. We’ll see how the rest of the day goes. But yay for new foods (pork sausage)!

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Fermenting all the Things!

Fermenting more things. I love the carrots I fermented last time. Such a great snack or as a small side to a sandwich. Doing those again and then blueberries and turnips. Bring on the probiotics! 🙂

For all the veggies, it’s basically 1 tbsp non-iodized salt, 1 tsp dill weed, 2 garlic cloves smashed. Spring water on top to cover. I added some cayenne peppers I grew this summer and never got to use…mostly for color. I added them whole, no cutting or smashing because obviously I don’t want too spicy. But I had tons of peppers left from my summer garden that never got turned into the hot sauce I planned because I got sick. I feel like if I can throw a dried one in there for color, it makes me feel better. 😂

Blueberries are 2 c. berries plus 2 tbsp organic sugar and 1/4 tsp non-iodized salt.

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Small Victories & More Fiber

Small victories: I successfully ate something made by someone other than me. On Thursday, I ate some chicken and rice made by a local restaurant. Kept my serving plain Jane while ogling other people’s who had all kinds of sauces and toppings. And yesterday morning I had a small serving of some plain scrambled eggs (I asked to be sure she didn’t use anything but a small amount of butter). Nothing adventurous, but it was my first food not prepared by me since I got salmonella from takeout (which then got me c-diff).

Then I came home last night and made this navy bean pasta dinner. It was good. And look at all the fiber in this pasta! I sauteed collards and mushrooms and kalamata olives and used an Italian herb infused olive oil. Topped with feta cheese. Things are still going well. Getting far more nutrients and feeling a little stronger and healthier every day. 19 weeks post-treatment.

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Turkey Burgers!

Sign me up for more ground turkey, Bethel Trails Farm! Because this turkey burger I made is so good, I don’t even miss beef. I asked Trent if this side looks like fries. He said, “Yes. That’s what I thought they were.” Wrong! Turnips! Turnip “fries.” 🙂 I do miss my Hampton Acres jalapeno ketchup, but that’s real cheese, so yay for progress!

Tonight I am #grateful for progress; for food presents (turnips from a friend’s garden); and the privilege that allows me to have access to good, fresh, local food and the knowledge about how to use it to help me as I continue healing. Also FLAVOR and the ability to taste and enjoy it.

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Oat Bran!

Oat bran! So it’s definitely like cream of wheat or grits texture wise. I made it with some cinnamon and topped with blueberries. Still pretty bland. This serving (1/3 cup) has a whopping 25% of my daily recommended fiber. That’s pretty impressive. As I mentioned the other day, I think fiber has been critical in my recovery journey.

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Filed under C-Diff, Gut health, Healing 2021, In My Kitchen