Green Chile Chicken Chili

It was a cold, snowy evening... I always wanted to start something off like that :) But really it was. Our first snowfall of the season. The weather man said it would be a dusting but it ended up being just a couple of inches, nothing big. But then came the below freezing temps and everyone forgot what it was like to drive when it was cold and there was white stuff on the ground. So I stayed home and did what I do best (or should I say... what I like to do) COOKING!!! It has been a while... traveling for work, fighting some Gluten poisoning, and lots of visitors :) I almost forgot what it was like! Hope you enjoy!

1 large onion, diced
3 garlic cloves, minced
1 yellow bell pepper, minced
2 small jalapeno's, seeded and minced
olive oil
S&P
1/2 can of green chiles
2 bottles of Goya Salsa Verde
1 can Great Northern Beans, drained and rinsed
1 can Canellini Beans, drained and rinsed
4 cups cooked shredded chicken
1/4-1/2 cup cilantro

Over medium heat add oil, onion, garlic, peppers and salt and pepper. Saute until starting to soften. Add green chiles, Salsa Verde, and beans. Heat for about 10 minutes. Add chicken and cook until heated all the way thru. Stir in cilantro after removed from heat.

Top with Pico de Gallo, Sour Cream, Tortilla Chips, and cheese! Makes a great one pot meal. Easy to use left over chicken for (or maybe even Turkey after Thanksgiving :) Share and Enjoy!!!

Dairy = The Devil... at least for me!

Traveling is fun, right?? Well, it used to be! Traveling when you have Celiac, or any other disease that makes eating a challege, is much more difficult! Thankfully, I can cook... That means as long as I can drive to and from my destination I can usually bring food that I can eat. In June, I was on the road 3 out of 4 weeks and did not come home in between. Yes, it was great to see old friends and make new friends but I am still paying the price and it has been 2 weeks!

The Chef at the location I stayed for the 2 weeks was great. He gave me a menu with everything that had Gluten in it (usually everything on the menu) and then told me tha the chef for the night would make me a piece of grilled chicken or fish for lunchc and dinner everynight and that I could have a salad. Well... that was a long 2 weeks. When I tried to explain to him that I could not have dairy or soy he stated that he wasn't sure he could totally eliminate that since many of the foods prepared had ingredients he wasn't sure about. So I stayed safe and ate salad and grilled something.

I was so tired of grilled something, that as the time went on got more ungrilled and poached, that I decided to eat some veggies. They said they were steamed and then added to veggie stock to keep them moist. Wrong... there was dairy in quite a few of the items that I ate. Now, I am not blaming this on the chef, but what I am saying is that I learned a serious lesson...

What I learned is that when I eat dairy, I get tired, lethargic, and light headed. I have heard of all types of foods and how they affect each person. What I didn't know is that I was going to have this reaction. When I was taken off of all gluten, dairy, soy, and meat in October 2010, I just stayed totally away because I didn't want to get sick again. In April 2011, I saw the GI doc and he said to try it, but I would need pancreatic enzymes to process meat (chicken and turkey) and dairy. So I tried! But after all of traveling and dairy that I ate, I determined that the dairy was the cause of the problem (at least for that part). My body just doesn't like it!

So, now I am back to a dairy free diet and I am feeling better! I did have ice cream cake last night for a special occasion, but no more! I also know that if I choose to have dairy on a special occasion, I will have to deal with the fallout for about 3 days!

Take note of how you feel when you eat certain items... They might be doing more damage than good!

Share & Enjoy!

Spicy Gazpacho

8 roma tomatoes - peeled
1/2 cucumber
1/2 small red onion
1/2 yellow pepper
1/2 red pepper
2 garlic cloves, peeled
3 tbsp fresh parsley
3 tbsp fresh cilantro
S&P
3 dashes of Tobasco

Add the tomatoes to boiling water for 1 minute. Remove and drain. Slice the end of the tomato and remove the skin. Add everything to the food processor and blend until smooth or a bit chunky if you like. Chill and serve with fresh cilanto and avocados.

Broccoli and Tatertot Casserole (Traditional)

1 pkg frozen tatertots
1 lb hamburger meat
1/2 onion, diced
1 tsp garlic
2 large heads of broccoli, trimed and steamed for 3 minutes
1 large tomato, diced
1 can of cream of mushroom soup, plus 1 can of milk
1/2 cup of cheese

Layer the tatertots in the bottom of a 9x13 baking dish. Bake at 350 for 15-20 minutes. Add the hamburger, onion and garlic to a sauce pan and brown. Set aside. Add the broccoli to a steamer (or dunk in boiling water for 3 minutes). Remove and drain. Mix the soup and milk together.

Remove the tatertots from the oven. Layer the hamburger mixture over the tatertots. Then add a layer of broccoli. Pour the soup mix over the top. Add the diced tomatoes and cheese. Bake for 25 minutes on 350 until bubbly.

Share & Enjoy!!

Vitamin Water (and Zero) & Modified Food Starch

Last week I wrote to Coca Cola the distributor of Vitamin Water. I asked the question... What is your Modified Food Starch made of... Corn or Wheat? This is the response that I received...

Dear Heather,
Thank you for taking the time to contact glacéau®. You may be interested to know that the usual source of the modified food starch we use is corn. For those products that contain modified food starch, it will be listed in the ingredient declaration. All vitaminwater®, vitaminwater zero™, and smartwater® products are gluten free. None of our products contain any of the fda designated “big eight” allergens. We hope this allows you to enjoy our products. If you have any questions or if we can be of further assistance, please don't hesitate to contact us.
Thanks again for your interest in glacéau!
Sincerely,
Alice
Consumer Relations Representative
glacéau
www.glaceau.com

I was so excited to get this email. It opens up more opportunities for me to try new products! If you are GF and like Vitamin Water (Zero) you now have another something to add to your diet! Share & Enjoy!

31 GFCFSF Items in Honor of Celiac Awareness Month!

In honor of Celiac Awareness Month (May 2011) I am posting 31 of my favorite items that are Gluten Free (GF) Dairy Free (CF) and Soy Free (SF)! They are posted on my FB page! These items include pastas, milk (almond), snacks, and many other items! These are items that you would most likely find in my pantry and fridge when you come visit! If you would like these items posted here also, let me know!

** Please remember: I buy certain brand items because they are free of the things that I can't have. If you choose to purchase off brand products PLEASE READ the ingredients list so you don't make yourself or your family sick ** Share & Enjoy!!

Creamy Asparagus and Potato Soup with Homemade Croutons

The weather is finally looking towards Spring here in Upstate NY! It's the time of year were you break out the grill, sleep with the windows open and it's still warm enough to go out without all the winter gear to soak up the lovely sunshine! With that said, I had to hit the grocery stores this weekend... I have been able to do my regular shopping at 1 store a week and then during the week hit up what I need to for a couple other things. After realizing that my store didn't have the milk that I drink, I headed across to the other store. At the checkout line there was a recipe for Asparagus soup. I thought, WOW, one more idea for the use of Asparagus!! So, since I couldn't make it quite like the recipe says due to limitations, here is my take on it! It turned out very well and can be made to your tastes!! Share & Enjoy!!

Creamy Asparagus and Potato Soup

1 tbsp olive oil
3 stalks of celery, cleaned and diced
1 medium onion, diced
2 garlic cloves, diced
1 Italian Cubanelle pepper, diced
4 medium yellow potatoes, washed, peeled and diced
1/2 lb petite red potatoes, washed and halved
1 bunch asparagus, washed, ends trimmed and sliced into 1/2 inch pieces
32 oz stock (chicken or veggie)
1 can cannelinni beans, drained and rinsed
1/2 tbsp paprika
1/2 tbsp parsley flakes
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp crushed red pepper
S&P to taste

Add everything oil, veggies, potatoes and asparagus to a large stock pot. Saute for about 10 minutes. Then add stock and seasonings. Bring to a boil and turn down to medium high heat and cook for 10 minutes. Add beans and cook for another 5 minutes. Remove from heat and add to a blender and puree or use an immersion blender to puree the mixture. Return to the pot on low heat to heat. Serve with homemade croutons!

Homemade Croutons

3 slices of GF bread, about 3 days old, diced in 1 inch pieces
1 tbsp olive oil
2 tsp garlic powder
1 tsp parsley flakes

Preheat the oven to broil. Add bread, olive oil, garlic powder and parsley to an oven safe baking dish. Toss together and lay in a single layer. Broil for about 5 minutes on one side then flip. Broil a couple more minutes. Serve on top of the soup!

Spring is Here and that means Heather's GRILLIN'

Spring is finally here in Upstate NY!! This I am very thankful for! I was quite surprised that to see abundant sunshine and 84 degree temps, since the weatherman said partly cloudy with thunderstorms and a high of 71. So I took advantage of the fabulous weather and hit up the fish market on the way home. Time to break out the grill and get going. Tonight was Grilled Basa (fish) and Asparagus over Quinoa. It turned out great and I even have leftovers for tomorrow! Share & Enjoy!!

Grilled Basa
Foil
1 lb of Basa (2 fillets)
2 tbsp Olive Oil
1 lemon
S&P
Fresh Dill, chopped
1 large garlic clove, sliced thinly

Prepare a foil packet for the fish. Coat both sides of the fish with 1 tbsp of Olive Oil on each fillet. Salt and Pepper the top of the fish and sprinkle with fresh dill. Cut 6 thin slices off of a lemon and then juice the rest over the fish. Put the sliced garlic between the fillets and seal the foil packet. Place on the grill at 400 for about 10-12 minutes or until the fish is white and flaky!

Grilled Asparagus
1 bunch asparagus
2 tbsp Olive Oil
Sea Salt

Wash and trim the asparagus. Play on a plate and toss in olive oil and sea salt. Grill for about 6 minutes on the uper shelf (or off direct heat) or until starting to get soft but still has some crunch to it. I don't like mine over cooked so you can usually pick it up with your fingers and it doesn't go totally limp :)

Quinoa with Lemon and Dill
1 cup Quinoa, rinsed
1 3/4 cup Veggie Stock
1/4 cup sun dried tomatoes, diced
1 tsp dried parsley
1/2 tsp paparika
1/2 tsp crushed red pepper
1 tsp dill
1 lemon, juiced
1 whole garlic clove

Add all ingredients to a rice cooker and cook one cycle. Stir when done.

Add quinoa to the plate and place the fish on top. Serve with grilled asparagus!

What works for ME may not work for YOU!

Doing all of the food shopping and label reading that I have done in the past 7 months (Yes, it has been 7 months already!) and talking to my friends, I have learned one big lesson... That is just because it works for me, doesn't mean it will work for you!

My diet mainly consists of fruits, veggies, beans, and GF pasta. I drink water and Vitamin Water like it is going to run out and I will never find it again. I also eat Larabar Cherry Pie, fruit bars. They consist of dried cherries, dates and almonds. They are very natural and give me a treat when I want something sweet. I have also found that making my own Hummus, is so much better than the bought stuff, even though it is not quite as smooth. I can add all types of flavors and fun stuff that can't be found in the bought stuff. Ragu Light - Tomato and Basil has no Soybean Oil in it, which I have found is a staple in many Pasta Sauces and Salad Dressings. I also like the Lawry's Sun Dried Tomato Marinades... and since it is GRILL TIME, I will be using more of this!

So with this said... These are products that I like, use and keep on hand! Read the labels, see what works for you and try and eliminate as many allergens out of your diet as you can in the processed products... Soy, Wheat, Corn, Nuts, Dairy etc! When you eat products that are as natural as they can considering they came out of a can or box, you are doing better for your body!

Share & Enjoy!!

Veggie Stir Fry over Sun Dried Tomato Polenta

Today I went to the Schenectady Green Market and for the first time in many months, I saw hints of Spring!! Baby Spinach, Kale, and Baby Swiss Chard! I was so excited! As a result, I could not wait to use the Baby Swiss Chard I bought! It had stems of pink, dark red, yellow and white! How gorgeous! If you don't like any of the ingredients listed below, take a moment to substitute something you do like, or visit your local farmer's market to try something fresh and new! Share & Enjoy!

1/2 large onion, diced
1 tbsp minced garlic or 2 cloves minced
1 yellow pepper, diced
1 bunch asparagus, sliced into 1 inch pieces
1/2 to 3/4 cups sliced Baby Bella Mushrooms
1/2 c Sun Dried Tomatoes (not in oil) sliced
1 small bunch Baby Swiss Chard or 3 regular stalks of Swiss Chard (leave stems on baby or rough chop the regular stalks)
Olive Oil
S&P

Add everything but the swiss chard to a pan over medium-low heat. Saute for about 15 minutes or until the asparagus is not so hard. At the end add the swiss chard and cook about 5 more minutes or until wilted. Stir together well.

While the veggie mixture is cooking, "fry" in 2 tbsp olive oil, the slices of Polenta (I used the one with Sun Dried Tomatoes... Do you see a pattern today?) About 3 minutes or so on each side until a slight crust forms and they are heated all the way thru.

In a separate bowl add:

2 tbsp Dijon Mustard
1 tbsp Capers
1 tsp Marjoram
1 tsp Thyme
1 tsp Parsley
1/4 c White Wine Vinegar
1/4 to 1/2 cup Olive Oil
S&P

Whisk together. Add the veggie mixture to the vinegarette and stir to combine. Serve over piping hot Polenta!

Mexican Stuffed Peppers

Mexican Stuffed Peppers

I adapted this recipe from a co-worker!

1 cup Quinoa - rinsed
1 can Rotel
1/2 tsp cumin
1 1/2 cups veggie stock

Add everything to the rice cooker, stir and cook until one cycle. Turn it back on if all the liquid isn't absorbed.

2 1/2 cups beans(I used Great Northern - cooked myself, but canned will work)
1 tsp dried cilantro (fresh is better)
1 cup Salsa
2 tsp Taco Seasoning (heaping)
S&P

Add everything to a food processor and blend until almost smooth.

Cut 4 peppers (I used poblano and red peppers) in half long ways. De-seed and remove membranes. Bake on 400 for 15 minutes in a shallow baking dish, sprayed with cooking spray.

Remove from the oven and add 1 layer of beans and 1 layer of quinoa mixture. Add avocado slices to the top (optional) and bake for 20 minutes covered. Serve with lime wedges and top with cheese if you like. Share & Enjoy!!

Pecan Pancakes

1 cup fresh pecans
2 tbsp honey
1 egg
2 tbsp ground flaxmeal
2 tbsp rice protein powder
1/4 cup of Almond Milk plus more as needed

Add the pecans to the to the food processor. Process until finely ground but starting to cream up. Add to a medium sided bowl. Then add flaxmeal, protein powder, honey, egg and almond milk. Stir until together. Add extra Almond milk in 1 tbsp increments until the consistency of regular pancakes. Take a soup spoon and pour them on the griddle. When bubbles start rising (like regular pancakes) then flip to the other side.


Thanks to Patti Devlin for the idea on this! These are not traditional pancakes. They don't rises and are a bit chewier than regular pancakes. But they have NO FLOUR of any type and are high in protein. I ate about 5 of them because they are so small. This would make enough for 2 people! Enjoy & Share!!

Healthy Body = Healthy Mind

I have a friend who has been battling mono for what seems like forever and has really only been six weeks. A couple of times she has started to feel a bit better and then goes backwards again. She said something to me, that was not only refreshing to hear but a very true statement... "... but now I notice how I feel much better now that I ate a healthy dinner last night and have better things to grab to eat today. It's amazing how affected I am by my diet right now. Before, it didn't seem to matter what I ate."

This is something that we all should take a minute to digest! This statement was very thought provoking since my FB status update had just been "Is pretty sure that my head has been out of the game for some time now... Time to get back to taking care of myself and getting healthy! Healthy body means healthy mind and that I really need!".

Since my dietary changes in October I have noticed a couple of very important things...

When I eat better (lots of vegetables, high protein/low fat and complex carbs) I feel 1000% better! Prior to that, I was all of the symptoms that I think of when I imagine someone sick... Exhaustion, Headaches, Swimming Head (you know that light headed, fuzzy feeling that makes you want to pass out) and just a general feeling of lets get "it" over with. "It" could be anything or everything in my life!

When I exercise, I feel much better also! To quote Elle Woods " I just don't think that Brooke could've done this. Exercise gives you endorphins. Endorphins make you happy. Happy people just don't shoot their husbands, they just don't." As many of you know, I despise the gym... But I have come to learn that the gym is not always bad when you have friends to help you get thru it. We laugh and encourage each other all the way thru the workout! I have also developed this sense of what I would have previously called anxiety but now I know it as "the feeling that means I need to exercise." Now, it usually comes at about midnight when I am exhausted and can't sleep, but if I get into a routine and get my exercise in 4 or 5 days a week, I can usually keep it at bay! It's the feeling that makes you think you can go run a mile when you can really barely run to the mailbox and back :)

The last (for now) is that my skin looks and feels better! The more of the processed food that I cut out, the more water I drink, the more exercise and the more sleep (quality sleep) that I get, the better my skin looks. Now we hear all these things but we don't really think they are true. But as a testimate to the realness of this, since I cut out dairy, meat and gluten my face has cleared up 100% I am not the only one who has noticed this. Another friend commented that since she took dairy out of her diet her face has really cleared up.

Hope everyone finds something in this note that they can find as beneficial! Enjoy!

Please DON'T feel sorry for me! This is a BLESSING!

The last couple weeks have been wildly busy and if you read my last post you know how important is to be diligent in reading labels and taking time to take care of yourself. With everything that has been going on, I can't count how many times I heard: "I am so sorry. I feel so sorry for you. That has got to be so tough!"

First let me say THANK YOU for those of you would have kept me in your thoughts and prayers during this difficult time in my life. I won't say that this is EASY or anything of the sort... what I will say is, it has been educational, beneficial, trying at times, emotional and yet a wonderful experience. Without the assistance of friends, family and co-workers, who have also begun to educate themselves and reading more labels because they wonder... "Hmmm... Can Heather eat this?", I am not sure where I would be.

Secondly, please DON'T feel sorry for me! Six months ago, I was exhausted, winded, barely able to make it up the stairs at work (thank goodness for the elevator), had a bad case of malnutrition and low blood protein and sick every two weeks because my stomach could not handle the things that I was putting in it. The doctor made this announcement, " No more GLUTEN, DAIRY or MEAT. Only cold water fish (this means no shrimp or crawfish - which is so SAD" The list given to me in a previous visit from the same doctor says NO SOY! Okay, so you ask yourself... What is left!

I have discovered there is actually quite a few things I can eat and actually like. I am very thankful that I LOVE LOVE LOVE veggies! Without the ability to eat mushrooms, asparagus, onions, peppers (ALL KINDS), eggplant, brussel sprouts and many others, I would have a severe case of malnutrition. I eat a large quantity of hummus (many varieties and I am working on more... soon that will come), veggies like crazy, Quinoa and multiple brands of GF Pasta.

The most bizarre change that has happened is my NEED for SWEETS! At many times in the past six months I have been at places where there is cake, brownies, candy and the like. Surprisingly enough, it doesn't bother me that others can eat those things and I can't. What I will say, is that I know that eating those things will make me feel BAD, and feel bad for a long period of time, so why would I want to put that in my body!

Eating right for me (or you) is what is important! If you are exhausted, worn out, fuzzy headed or any of those other sympotoms that could be anything, first start with determining what you are putting in your body. Just because it works for your friend or family member, doesn't mean it works for you!

So when I am visiting, or having dinner, or at the grocery store with you and you decide you want something I can't have, please don't feel sorry for me! Just know that I am learning what works for me and I am rising to the challenge of keeping dinner interesting!

All about READING labels...

The last couple weeks have been busy and wild, both with work and with my personal life. Trying to squeeze in workouts, meetings and travel make for a crazy Heather. With that said the first thing to always go is what I consider "self care". To me self care includes, health (eating well and exercising), getting enough sleep, exercising and taking some moments to clear out the brain so that we can relax!

For me eating well is the most important. That sounds like something that everyone should say, but for someone with specific dietary needs, it is HUGE! Last week after realizing my laziness and eating out much more often than I should (even at Sherry Lynn's Gluten Free), I found that I wasn't feeling as well since I was eating the "dreaded french fries" that make my blood sugar go up, but taste oh so good! So, while at the grocery store (and I was HUNGRY) purchasing all the GOOD things I could eat, like... asparagus, onions, garlic, spinach, mushrooms, squash, etc... I found that I was starving! Well since there isn't much in my basket that I can just eat, I grabbed a drink at the checkout. Now, before you start, I know this is a BAD thing, and for impulsive people, but I should remind you by this point I was STARVING!! I grabbed a SoBe water (Yumberry... I think). I looked good and tasted great! That should have been my first clue. Now I usually read EVERYTHING that comes in contact with my mouth, but due to the low blood sugar, hunger and laziness (this is how I came to the realization), I did not read ALL of the ingredients.

So home I went and unloaded and put everything away. About half an hour later (while still drinking my SoBe and chatting on the phone), I started having severe stomach cramps. After realzing what was going on, I re-read the WHOLE label this time. What did I find... Modified Food Starch! Now, research tells me that Modified Food Starch is not on the list of GLUTEN FREE FOODS due to the fact that it can be made from a variety of source and WHEAT is one of the most common. In my case, WHEAT is a serious NO-NO and I derived that since the SoBe was the only "new" thing that had been added to my diet that day.

So the moral of this story is: READ LABELS (all the way thru), TAKE TIME FOR YOURSELF, and LEARN WHAT WORKS FOR YOUR BODY!

Veggie Chili

This morning after shoveling the heavy wet snow, I was STARVING and watching the early show. They were showing Chili recipes and the showed "Texas Chili - with Beef", "Turkey Chili" and "Veggie Chili". The chef said with veggie chili you can put whatever you like, so here is my adaptation of "Veggie Chili"... Share & Enjoy!

Olive Oil
1 onion, diced
2 cloves of garlic, minced
4 small russet potatoes, cleaned and diced in 1/2 inch dice
1 yellow pepper, diced
1 orange pepper, diced
1 red pepper, diced
1 cup baby bellas, sliced
1/2 bag dried Great Northern Beans
3 stalks celery, diced
1 large can diced tomatoes
1 small can stewed tomatoes with garlic & onion
1 small can green chiles
1 can chick peas, rinsed
2 cups veggie stock
1 cup water (+ more if needed)
1/8 cup chili powder
1/2 tsp crushed red pepper
1 tsp paparika

Add all the ingredients except the water to a slow cooker. Stir to combine so that all the flavors meld together. Add the water if there is not enough liquid. Remember with the dried beans you will need a bit more liquid. Put the lid on and cook on high for 6 hours or so until the beans are soft.

I would put it all in before work and it should be good to go when you get home!
1 tsp dried cilantro
S&P

Heather's Turkey Bacon & Egg Mac Salad with Sun Dried Tomatoes

6 hard boiled large eggs, diced
1 pound Quinoa Elbow Macaroni
8 slices, turkey bacon
About 1/4 cup grated onion and its juice
2 cloves garlic, grated or pasted
1 rounded tablespoon Dijon mustard
About 3 tablespoons white wine vinegar
1/2 cup olive oil
Kosher salt and freshly ground black pepper
Crushed Red Pepper (to taste)
1/8 cup diced sun dried tomatoes
1/2 cup flat leaf parsley, chopped

Cook the elbow macaroni according to directions and drain. To the water add 2 sliced of bacon. Drain and remove the bacon. Cook 6 slices of bacon and crumble.

Add grated onion, garlic, dijon mustard, vinegar, S&P and crushed red pepper. Stir to combine. Stream in olive oil and stir until incorporated. Add the sun dried tomatoes and parsley and stir. Add pasta, diced eggs, and crumbled bacon. Stir until coated with the mustard sauce.

This was adapted from a Rachael Ray recipe that I liked... Since I couldn't eat most of the ingredients I adapted it to what I could eat... and I liked! Share & Enjoy!!

It's all about CHICKEN!!

About 2 weeks ago, after deciding that FISH was the "Other F Word" and that I wasn't going to eat it everyday or even every week, I needed another source of protien, I broke down and called the DOC. It had been 3 months of NO CHICKEN or TURKEY and I had lost almost 30 pounds, but I was never satisfied. That week, I went CHICKEN Crazy... Fajita's, Salad, grilled, whatever I could get! I realized that CHICKEN is only good for me in small amounts. But, it does give me another option when I am traveling.

Speaking of traveling... I have been doing quite a bit. I am getting less timid about asking if they have an Allergen Menu and a GF menu. Many places do have those but one place that DOES NOT is Applebee's. On a late night dinner, in a small town, just trying to get home, a large group of us stopped for dinner. We were beyond starving so it was up to me to NOT be difficult and find something on the menu that I could eat. I asked for a GF menu, since I have found that it is the most popular of the Allergen menu's. I was told "No, we don't have any allergy menu's. I can give you a phone number to call, if you want to know." Now normally, if I was with just another friend or alone I would have walked OUT! Her response was not appropriate at all! After going thru almost every salad (since that is usually the best for me) I was able to find a grilled chicken salad with lettuce, pineapple and mandarin oranges. I told her no dressing and a plain and DRY chicken breast. Now, I don't know if they cleaned the grill (probably not) or what, but thankfully I did not get sick!

FISH... The other "F" word!

After a wonderful trip home to visit family for 2 weeks, I was quite glad to see the Nutritionist today. The GI doc has given me a very limited list of what I can eat and since my main source of protein is FISH and FISH is NOT my favorite thing to eat, I was quite aware of the fact that I am not getting enough protein but I wasn't quite sure how to get more. The AHA recommends about 46 grams of protein per day... This doesn't sound like much but... According to the Nutritional Expert my options include... beans/legums, eggs/egg whites, FISH and nuts/nut butters.

Okay... I can work with this, or so I thought. Really FISH every day??? Not going to happen. So since I have to make all these numbers add up to 45g and I knew that wasn't going to happen, we had to work on a compromise. Yes, a compromise... I can do that. Together "we" decided that my target goal would be between 20 and 25 grams of protein a day. This means I only have to eat 2.5 cups of Hummus or 6 eggs, or 1 - 3oz portion of FISH per day! Still NOT going to happen!

The combination of 2 eggs or egg whites, hummus and or FISH during a whole week might happen. I already eat Hummus daily (not 2.5 cups worth... but I eat it), and eggs a couple of times per week and FISH only when I eat out.

The "paperwork" that I was given includes a book called Choose Your Foods: Exchange Lists for Diabetics. It seems to be really good. It will help me get an idea of what contains protein, carbs, etc what the basic serving sizes are and what nutrition I am getting out of it.

Here's to hoping I can remember to keep a Food Diary for a week, along with all my other stuff, and we can see if I am even getting CLOSE to the 20 to 25 gram range!