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The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:
The Blog-Health-o-Meter™ reads Fresher than ever.
A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 5,800 times in 2010. That’s about 14 full 747s.
In 2010, there were 23 new posts, not bad for the first year! There were 62 pictures uploaded, taking up a total of 8mb. That’s about 1 pictures per week.
The busiest day of the year was November 2nd with 82 views. The most popular post that day was Layered Pumpkin and Pecan Pie.
The top referring sites in 2010 were ichelp.org, facebook.com, en.wordpress.com, search.aol.com, and 216.235.204.192.
Some visitors came searching, mostly for aspergillus niger allergy, allergic to pizza, pumpkin vs sweet potato, pumpkin vs sweet potato nutrition, and sweet potato vs pumpkin nutrition.
These are the posts and pages that got the most views in 2010.
Layered Pumpkin and Pecan Pie September 2010
Sweet Potato vs Pumpkin February 2010
1 comment
How I Found Out I Was Allergic To Pizza, and Discovered My Other Food Intolerances, part 1 February 2010
8 comments
Going Against The Grain, or How I Discovered My Food Intolerances, part 2 February 2010
2 comments
Low Acid Coffee – Not Just For Reducing Heartburn March 2010
3 comments
Who doesn’t love a tasty plateful of Mexican food? Beans, cheese, spices, all wrapped up in a tortilla, and probably a little bit fried?
Unfortunately, if your diet requires you limit your nightshades intake (tomatoes, peppers, potatoes, and eggplant) then you’ve probably stopped visiting the neighborhood taco truck, even if you still look at it longingly from your car as you drive by.
Add gluten-intolerance, and it’s almost impossible to come up with anything remotely satisfying when you have that itch.
When I need crunch, salt, and even a little grease, I make quesadillas. In order to fit them in-between my dietary restrictions, I’ve gotten a little creative, however, I’ve found that anyone I’ve served one of these quesadillas to has been completely satisfied with its savory-goodness.
My apologies to anyone here with dairy intolerance, as I have not yet figured out a reasonable facsimile of this dish without cheese.
Nightshade, Corn, and Gluten-Free Quesadillas
2 Food For Life (or Trader Joe’s) brown rice tortillas
3oz shredded sharp cheddar, the sharper, the better
2 green olives
1 slice onion, chopped
2 cloves pressed or minced garlic, or dried garlic granules
1/4 cup canned pinto or black beans, rinsed
olive oil
12″ skillet (non-stick works best, don’t make life harder!)
black and white pepper
cumin
1/4-1/2 avocado
sour cream
Lightly oil the skillet and then lay the bottom tortilla in the pan. Sprinkle a little over half the cheese on the bottom tortilla. Then, evenly distribute the beans, olives, onions, and garlic over the cheese. Sprinkle generously with black and white pepper (for heat) and then cumin (for a little chili taste). Top with remaining cheese, cover with the other tortilla, and lightly oil the top of it (spray olive oil is great for this).
Cover the pan and turn on the heat to medium-high. Cook for a few minutes, checking after 3 or 4. When the top layer looks like it’s molded to the bottom (the oil sprayed on top helps it loosen up), carefully flip the quesadilla and continue cooking with the lid off. The second side will go faster, and it’s a good idea to press the center a little with your spatula because some of the cheese will ooze out and cook to crunchy around the edges.
When thoroughly melted, remove to a plate or cutting board and cut into 6 or 8 pieces. Top with slices of avocado and a nice dollop of sour cream in the center.
And make sure you serve with a healthy pile of napkins!
In my house, we have been on a roasted brussels sprouts BENDER for over two months now. Every time my husband goes to the store, he picks up one or two spears of sprouts, much to the amazement of the other people in the produce section. “What do you do with those?” he gets asked on a regular basis. “Roast ‘em! They’re delicious!” he replies enthusiastically, and then adds “This looks like about two days’ worth,” before walking away, leaving behind the surprised shopper who suddenly feels compelled to buy some sprouts of their own.
I know you’re probably thinking “brussels sprouts? eww!” but hear me out! You ever have a craving for french fries but can’t eat potatoes? Or hunger for something in the junk food category but want to make it more nutritious? Then you’ll love this savory treat!
There’s always been something about roasting vegetables that brings out the sweetness and makes them delicately tender. Which is a good thing when it comes to brussels sprouts because most people dislike them for their somewhat bitter taste, or how they get that wet and slimy on the outside but tough on the inside when steamed.
I’ll admit that I do like them most ways I’ve tried them, however, even some of the most appealing ways (sautéed with bacon, anyone?) often leave something to be desired, as a result of the limp, soggy sprouts.
Then I tried them roasted. And my life changed for the better.
When you roast sprouts, they sweeten on the inside, the outer leaves toast into crispy bits similar to potato chips, and they have a wonderful tenderness throughout, great on their own or served with a dip on the side. It’s hard to put a finger on what they taste like, but they remind me of roasting my own pumpkin seeds or when dipped, seem like a chicken nugget, but without the guilt and allergens processed foods contain.
I like to make about 20 sprouts per person I’m serving but I’m a sprouts addict, so that may be a bit much at first. Sprouts can be tough to digest initially, so it’s better to work up if you haven’t had any in a long time.
Enjoy!
Roasted Brussels Sprouts with Dipping Sauce
For sprouts:
2 lbs Brussels sprouts (or count out 10-15 per person)
2+ tbsp extra virgin olive oil
2-4 cloves of garlic, pressed or minced
salt
pepper
For sauce:
2 tbsp mayonnaise per person
1/2 tbsp dijon mustard
1 small clove garlic, pressed or minced
Pre-heat oven to 400 degrees F.
Take a non-stick cookie sheet or line one with parchment, then pour 2 tbsp of olive oil so that it spreads around the cooking surface.
Rinse and trim the bottoms of your sprouts. Don’t toss the loose leaves! If you have bigger ones, you may want to cut them in half. Make sure they are patted dry before putting them on the cookie sheet.
Once on the sheet, roll them around with your hands so they are evenly coated with olive oil. If you need a little more, drizzle it on. Include the loose leaves, as long as they look good enough to eat. These loose leaves will turn into crunchy potato chip-like treats when roasted.
Add the pressed garlic, salt, and pepper, and roll the sprouts around again. Then place the sheet in the oven for 40 minutes, taking a peek at the 30 minute mark to stir them and ensure maximum browning.
Meanwhile, mix up mayo, mustard, and pressed garlic (to your tastes, a little goes a long way!) and portion out in dipping bowls. Put these in the refrigerator until the sprouts are done.
Serve with any protein you like – or on their own! I promise you’ll be back for more.
This recipe as-is contains no gluten, corn, nightshades, or shellfish. To make it friendly for people needing a low-acid diet, either omit the sauce or make your own mayonnaise without vinegar or lemon, and skip the mustard if it bothers you.
Around Christmas time when I was a kid, my mom used to cross the street to the neighbor’s house and make up batches of sugar cookie dough. I loved them so much–and she would let me sneak the scraps–but one year I ate too many and got turned off of them for years.
About a dozen years ago, before I knew I had food allergies, I was at a party at the former neighbor’s house, and saw some iced sugar cookies on a plate. I picked one up, expecting the typical cookie, and was treated to a trip back in time with the same exact delicious flavor I had forgotten was the best part of the ones my mom used to make.
That wonderful trip down memory lane had to do with one secret spice: mace. Most people flavor their cookies with lemon or other flavors – the family secret though was the intense outer coating of nutmeg hulls, which is about ten times as flavorful as nutmeg with a less rounded taste.
However, I soon learned I had several food intolerances and decided iced sugar cookies were to be a thing of the past, especially since I couldn’t find powdered sugar without corn starch in it.
This last year though I found that not only did the brand Wholesome Sweeteners carry an organic powdered sugar with tapioca starch instead of corn, but Trader Joe’s did, as well, and finally, sugar cookies back on my diet!
So here’s my recipe for gluten-free, corn-free, and potato/nightshade-free sugar cookies. Enjoy!
Iced Sugar Cookies
1 1/2 cup amaranth flour
1/2 cup tapioca flour
1 cup Trader Joe’s or Wholesome Sweeteners organic powdered sugar
1 tsp guar or xanthan gum
1 tsp cream of tartar
1/2 tsp mace (if you love it, you can use a little more but it’s strong stuff!)
1/2 tsp salt
1 cup cold butter, cut into pieces
1 egg
1 plus tbsp milk
Mix the dry ingredients together in a food processor and pulse a few times to make sure they’re thoroughly blended. Add butter and pulse several times. Then add the milk and egg and pulse a few more times; if too dry then add a little more milk.
Mold the cookie dough together in a ball and wrap in waxed paper to refrigerate for 2 hours or overnight.
When thoroughly chilled, cover a rolling spot with parchment and dust lightly with sweet rice flour (or whatever light gluten-free flour you have on hand) and roll out to 1/8″ thick. Cut shapes quickly and place on pan. If dough softens too much, put back into fridge to re-chill.
Bake cookies on parchment in a 350 degrees F oven for 12 minutes or until the edges brown. These cookies will remind you of the texture of the real thing, and don’t break as easily as some gluten free goodies.
For frosting, go ahead and use your favorite buttercream frosting, using the Wholesome Sweeteners or Trader Joe’s brand organic powdered sugar, adding color if you want for fun times decorating.
