Jen,
You followed the gluten-free diet for a year, i assume you had no good effect from it?
Julie
Hi Jul, I did go into remission for 2 months but a night of drinking red wine with my cousin and it came back.
Not long after that I realized it was mav, so I didn’t bother staying on the diet.
I haven’t tried any diets yet, I’ve only stopped drinking tea and coffee, only de caf which I didn’t know until now, that it still has nasty’s in it.
jen
Here’s an easy dessert recipe:
Egg Custard:
Preheat oven - 300
Place six 4 ounce ramekins in a deep baking pan.
In saucepan, bring to simmer 2 cups milk
In separate bowl, white together 2 eggs, 2 egg yolks, 1/3 cup sugar, 1 tsp vanilla
Pour egg mixture into simmering milk, whisking to combine.
Pour mixture through a strainer and into the cups. Sprinkle with nutmeg.
Pour hot water into pan until it reaches halfway up the sides of the cups.
Bake until custard is just set (it can be a little loose)- 30-35 minutes
Let custard cool in the water bath for 2 hours before serving.
Yum! I love custard! :shock:
Marci,
I started eating a “diebetic diet” when my wife was pregnant with our first child. She was gestationally diebitic, which means that both of us got to eat that way. We continued eating that way, but not as strict becuase she still has some minor problems. Since I got an MAV diagnoses I found that keeping blood sugar levels stable helps, and continue trying to eat that way.
Well, folks, I just finished a six-pack of chocolate-covered donuts. Yeah, chocolate-covered. And 22 grams of fat (including 15 grams of Sat. fat). Is this some kind of sub-conscious suicide or what?? I guess I figured if I’m going to have a headache anyway - which I do - I might as well have five minutes of enjoyment while I eat those wonderful little donuts. Stupid, I know, but like I said, I already have a headache. It’s hard not to get depressed with the way things are turning out.
mmmmmmmmmmmm chocolate mmmmmmm yum yum chocolate makes me happy and I dont get much happy these days.
sorry guys Joys got me drooling!
jen
Guys,
Here’s my recipe of the week and this one is TO DIE FOR!
Marinade, for at least 1/2 hour and as long as 48 hours, a cut up chicken in the following:
1/2 tsp cumin
1/2 tsp crushed red pepper
1/8 tsp. nutmet
1 tsp minced garlic
1 tsp fresh rosemary chopped finely
1/2 T fresh sage finely chopped
1 tsp fresh thyme finely chopped 3 T olice oil
salt and pepper
Preheat oven to 375. Coat a large baking dish with 3 T olive oil and arrange the chicken in the dish. Bake for 20 minutes.
Add 1 c chicken stock (I use the veggie stock i make myself, if you don’t i would just add water), 2 T minced garlic and bake for another 20 minutes.
Gently mix together the following:
1 cup carrots, julienned
2 cup shallots, thinly sliced
1/2 cups celery thinly sliced
1/2 cup fennel bulb, thinly sliced
1/2 T parsley, chopped
Salt and pepper
Arrange it on top of the chicken, cover and bake for 1 hour.
Remove chicken from dish and remove bones. Add meat back to dish and stir. Bake for a FINAL 20 minutes.
Serve with crusty bread.
This is so good i about fainted.
— Begin quote from “Julie”
…This is so good i about fainted.
— End quote
I found some potato chips made by “SpudMaster” this weekend. According to the box, among the many bad things listed under “NO…” they claimed “No MSG”. They were kinda salty … & expensive. Still, I ate most of the box (well, not the BOX, but most of the chips anyway 
). Not sure if it mattered as far as headache is concerned, although I felt unusually good yesterday. Maybe they cured me! All I have to do is eat a bunch of these potato chips every day and I’ll feel fine!
Joy, now you’ve got me thinking about Chocolate again!
And Jul with her recipes, I’m getting larger by the minute.
I haven’t had chips in a year.
Pringles sour cream and onion are my favs.
They’ve just bought out their rice chips in oz, haven’t tried them yet.
Joy your invited to our table top party , If you bring the Chips, OK?
jen from oz :mrgreen:
Rice chips, eh? You’ll have to try them & report back.
One thing to watch out for, girls. When a label says “No MSG added” It’s a monstrous red flag that there is indeed MSG in the product. It got there during processing, they just didn’t add it. It’s like they’re going out of their way to lure MSG-sensitive people into buying their foods that they know actually have MSG in them. I know this from research I’ve done on the internet and also anecdote. A relative ended up in the hospital after using broth with No MSG added on the label.
Here’s what I made this past weekend. This is by far my favorite pasta dish so far. I’m giving you the full recipe, just leave out the things you can’t tolerate, like tomatoes, pine nuts, parmesan cheese, it’s still GREAT!
3 T olive oil
2 c chopped onion
1½ lb broccoli cut into 1½ inch pieces
1 tsp salt
1 red or yellow pepper (yellow compliments the red tomatoes, or red to compliment yellow tomatoes) cut into 1½ strips
2 c. water or veggie broth
2 T flour
2 c. cherry tomatoes, halved
½ c Nicoise olives (I’ve never made it with these)
6 large cloves garlic, minced
½ to ¾ lb pasta and extra olive oil
Parmesan and black pepper for the top
Optional add-ons:
Sun-dried tomatoes, softened in hot water and chopped
A few dried mushrooms softened in hot water and sliced
A handful of lightly toasted pine nuts
Heat olive oil in large deep skillet or dutch oven. Saute onion until very soft (10-15 min)
Add broccoli, salt and sauté another 10 minutes
Add bell pepper, and sauté another 5 minutes
Add water or broth and turn up heat to boil.
Lower heat to medium and sprinkle in flour, whisking until dissolved
Stir in tomatoes, olives, garlic and sun-dried tomatoes and/or mushrooms.
Drain the pasta that you would have had cooking by now, toss with a little olive oil and transfer to serving dish. Spoon sauce over pasta and sprinkle with parmesan, black pepper and pine nuts.
It’s GRRRREAT!!!
I just wanted to bump this up for Crystal who is looking for recipes, God help her with some of mine, hey?
— Begin quote from “Julie”
I just wanted to bump this up for Crystal who is looking for recipes, God help her with some of mine, hey?
— End quote
Thank you so much Julie… and good timing too, I’m going to try to go grocery shopping this evening because our cupboards are bare
I haven’t been around any spudmasters lately, but sometimes when I’m at an event the only food that lists nothing verboten among its ingredients in plain mainstream potato chips: potato, salt, grease. Eat too many, though, and I get a bit headachey. Probably because I’ve never been a big salt-consumer; dunno.