Allergy-Free Holiday Food

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So it's that time of year. First it was Thanksgiving, then the Christmas parties and now it's almost time for 3+ trips you make to all of your families while they stuff you with gluten-filled, illegal for your tummy food. So what do you do? 

I've learned that the ONLY way for me to stay on track during the holidays is to bring my own food. Nowadays most people are at least use to hearing of gluten allergies so they don't mind, but they still can't wrap their head around my yeast, dairy, egg, almond, and sugar thing. That's when the stares usually take place...

So like I said, I bring my own and I don't care what people think, for crying out loud, if I did eat their food they would feel so terrible with 30 minutes later I'd be cooped up in the bathroom for the rest of the night...that's just not cool for anyone. 

So here are a few recipes I've tried and tested that are sure to help you get through the next few days of holiday madness.

1. Stuffing from Rudi's Bakery (this stuffing is not only gluten-free, but it's free of yeast, eggs, and diary) If you have to stay away from yeast just substitute for the yeast-free bread.
 

• 16 slices of  (About 8 cups) of bread
• 2.5 cups vegetable stock or broth
• ½  tablespoon kosher salt,
• ½ teaspoon fresh sage
• ½ teaspoon fresh thyme
• ½ teaspoon fresh parsley
• ½ teaspoon fresh rosemary
• ¼ teaspoon freshly ground black pepper
• ¼ cup sautéed onions 
• ¼ cup of celery

Preparation:

1. Preheat oven to 400 °F and cube the bread. 
2. Spread the diced bread on a baking sheet and bake for 10 minutes or until lightly golden. Give the pan a shake midway through so the cubes brown evenly. Remove pan and let the bread cool.
3. Transfer the toasted bread, chopped herbs, celery and onions to a large bowl. 
4. Now, drizzle a bit of the stock over the bread cubes and gently mix. Repeat until all the bread is moistened but not soggy.
5. Oil a baking dish, transfer the dressing to the dish and bake for 25-30 minutes or until the top is crispy. Serve warm.

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2. Cranberry Sauce - We all know that cranberries (dried and in sauce form) are loaded with sugar. It's crazy, actually. So I usually make a small batch for myself. I grab my mini-crockpot, place a cup or so cranberries in there and a splash of orange juice or a drop of orange essential oil as well as a few teaspoons of stevia. Then you let is cook until the cranberries pop. Super easy and it goes great on the turkey or dressing.

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3. Chocolate Tofu Pie - I have to admit I was skeptical about this one, but it wasn't bad. I'm sure it would be A LOT better if I could have used the non-dairy chocolate chips instead of the ones sweetened with stevia, but regardless it was satisfying.

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4. Cashew Cream Sweet Potatoes - These were amazing. Enough said.

Tofu Breakfast Casserole

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Tofu, I know right?! After watching Clarissa Explains it All I swore I'd never touch the stuff. Well, I consider 29 years pretty good. But I had no idea how great a substitute tofu is for eggs and other dairy items. So since my mom makes breakfast casserole every year I didn't want to be left out. The hubs and I experimented with a concoction of three recipes to get this. And, it was amazing! 

Dairy-free, egg-free, sugar-free, and yeast-free breakfast casserole:

1 firm package of tofu, drained and patted dry
6 slices of Yeast-free, Gluten-free Bread
2 cups of non-dairy milk (We used soy)
1/2 c. vegan cheese (We used Follow Your Heart Cheddar Cheese)
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. ground mustard
1/2 tsp. nutmeg
1 lb of breakfast sausage

1. Preheat oven to 375oF
2. Grease an 11 × 7-inch casserole dish
3. Cook sausage in a skillet over medium heat until thoroughly browned and crumbled. Remove from heat, drain excess fat, and set aside.
4. Cut bread into small pieces and cover the bottom of the casserole.
5. Cut the tofu into four cubes and crumble into a bowl
6. In the bowl add together the milk, salt, pepper, mustard, and nutmeg.
7. Stir in sausage and cheese
8. Pour mixture into prepared pan, patting down the top for a relatively even surface.
9.  Place in oven and bake for 40 minutes

Thanks to Mama's Breakfast Casserole, Paula Deen's Breakfast Casserole, and Ellen's Breakfast Casserole Pick

Pumpkin Bar Amazingness: Dairy-free, Sugar-free, Egg-free, Gluten-free

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That's a lot of free...but you'd never know! So I've been testing out a few dessert recipes and just haven't found one that seems to work yet, until tonight. After an overwhelming amount of ingredients and a long trip to Central Market, I decided to give this recipe a shot. 

http://www.tessadomesticdiva.com/2013/09/pumpkin-bars-w-caramel-frosting-gluten-free-vegan.html

I didn't have to make any substitutions. The only issue I had was for the frosting. I couldn't find any "healthy" powdered sugar, so I decided to make it anyways with some regular powdered sugar I found in the back of our pantry. I ended up only putting it on half of the pumpkin bars (ya know for the hubs) and it turns out it was even too sweet for him! Needless to say, if you can't do sugar you will be just fine skipping the frosting.

Hope you enjoy these and let me know if you make them! 

Paelo-Vegan-Celiac-Diabetic Diet

Why I'm eating a paleo-vegan-celiac-diabetic diet and yet I'm none of those things. 

About four months ago I went to see the 'ol doc. I have had trouble nearly all my life with what we'll call "digestive issues" but lately they've gotten out of hand. And so began my first round of tests. Determined that it was the gallbladder we did the sonogram, the blood work, the HIDA scan, the spit test, the poo test, and every other test there possibly is out there...nothing. Next we tried more blood work, nothing. Then a colonoscopy and endoscopy (let's not even go there). And of course the answer was the same...nothing. The good news is that I wont' need surgery, I don't have Chrohn's or UC, and there is no sign of cancer or anything else suspicious. Yay! But now what?

It was during my many nights of stomach pain, "digestive issues", and more that I started praying and researching. Two things that can be very dangerous. It was during this time that I ran across Dr. Mark Hyman. If you've never heard of this man or his wonderful books I highly recommend you go over to his site right now and start reading. 

Since returning from Peru in 2010 I started hearing more about how food has a lot to do with our health. Everything I read made since, not only a scientific point of view, but also a biblical perspective. So when Dr. Mark Hyman brought up this topic again, but in relation to treating all the symptoms I've been experiencing, I began to wonder. "Could this be the cure to what's happening inside my body?"

After talking to a friend she recommended her doctor in town, who not only is a Christian, but is also the only doctor who was able to find out what was wrong with her. He looks at the whole picture by treating with diet, vitamins and little meds. 

Now almost 6 months later I finally have part of a prognosis and am eating my way back to health. After taking an IgG allergy test we discovered that my body reacts poorly to certain things. (I had suspected this for awhile, but now I had the proof) And after fitting the profile for Candida and exploring what that means, we concluded that it was indeed the reason causing all the pain. With symptoms mirroring those of IBS, fatigue, weight gain, and more, it just made sense. (Not to mention the fact that my antibiotic use while I lived overseas was way above normal)

So now I am on the Candida Diet. While there are a few websites out there that will help you with recipes and tips it's still hard to find things that also include some of the allergies I have to avoid for the next 6 months, hence the Paleo (no dairy, no grains, no alcohol, no processed foods) Vegan (no eggs) Celiac (no gluten) and Diabetic (no sugar except Stevia and no fruit except some berries and a small green apple). With that said, the first question I always get is, so what CAN you eat?

Ah, glad you asked. Follow along with me for the next 6 months as I document my journey and show you what you can eat! And hopefully, for those of you who might be having similar struggles with your health as me can see that you can do this! Yes, it takes planning and a little more time to prepare meals, but let's be honest, it's worth it.