Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
I started this post on 3/8/17 and I started by saying "I decided to click on the "nutrition button" on my MyFitnessPal App and found out that I am so far away from my required amount of protein it's not funny. I've revised my "diet" so many times! Obviously this is a never ending task."
It's currently 5/12/17 and I am still having issues. I'm trying to add more protein but this has been a very difficult task! Yes! I know what protein sources are available, this is the problem with that... Protein powders usually tend to be sweet and I am not a "Sweets" person, it hard to get that in. Meat, ugh, I eat SOME meat but I try not to eat a ton of meat. Obviously the turkey, chicken and occasional bacon is not enough! Now that I'm paying attention to the amount of protein in the things that I buy but it's like nothing has protein in it or not enough! Beans, don't get me started. Ok, I'm going to get started. I do not oppose beans, I like black and red beans. I like hummus, I like baked beans. I cannot eat beans or I'm not supposed to due to my candida overgrowth. I tend to have major reactions when I eat them. Not all seeds and grains agree with me either.
I'm trying, really trying but this is SOOO much more difficult than I expected. I am going to continue to try find a solution to my issue.
I do have a carb addiction and I can admit that. Baby steps, one step at a time.
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…