Chicken stuffed with sausage...the anti-vegan meal ;-)

1. Preheat oven to 410 degrees
2. Cook sausage in frying pan
3. Butterfly the chicken
4. Slather veganaise (egg free mayo) inside chicken
5. Sprinkle with minced garlic
6. Stuff chicken with cooked sausage (it won't fit all the way, and will spill out-but that's okay)
7. Sprinkle cajun spices and Italian spices over chicken breast
8. Cover chicken breasts with tin foil, and place in oven for 40-45 minutes
9. 15 minutes prior to the chicken being done, saute some veggies (I used onions and red peppers).  I cooked them in the left over sausage oil. 

If you're craving a meat-a-licious meal...this is definitely for you.  Daniel loved it!

Enjoy :-)

Vegan/GF Cupcakes

What is up with this upstate NY weather!?  Multiple days in the 70's...next week 80's...say whaaaa'??!  AND...it's not even spring yet!  I'll take it!

So, the diet has been going quite well.  Most days it doesn't even feel like we're on a special diet anymore.  The only thing that makes us realize that we're restricted are baked goods and restaurants.  BUT, we're finding solutions!

If you live in Rochester...and need a "safe" restaurant, please check out the Owl House.  They have a wonderful vegan/gluten free menu.  Their food is delicious, prices are very reasonable, the wait staff are kind, and the atmosphere is modern/artsy.  PERFECT!!

After an awesome run in the warm rain with my husband...I got a serious sweet tooth attack.  I needed sugar.  My mom had bought me a box of gluten free cupcake mix a while back...I just hadn't had the time/urge to make them.  Today was the day.

Cupcakes:
1 egg replacer
2/3 cup of coconut milk
4 tbsp of dairy/soy free butter

1.  Preheat oven to 350
2.  Get muffin pan ready (grease or paper liners)
3.  Cream softened butter with about 1/2 cup of dry mix, and blend with a mixer until smooth. (I found that the batter was a little liquidy, so I added a bit more of the dry mix until I got the right consistency)
4.  Add remaining ingredients and beat on medium speed for about 1 minute, until smooth
5.  Divide batter into prepared muffin cups
6.  Bake 20 minutes (test with toothpick)
7.  Frost when cool

Frosting:
4 tbsp dairy/soy free butter
1 tsp pure vanilla extract
3 cups powdered sugar
2-4 tbsp coconut milk

1.  Beat butter with an electric mixer until fluffy
2.  Add vanilla and 1 cup powdered sugar,  beat until smooth
3.  Add remaining ingredients
4.  Beat well, until spreading consistency is reached

Finished product!  A few went missing right way ;-)

Mmmmmmm!!

Gluten/Dairy/Egg FREE dumplings

Sunday = soup day.  I wanted to try something new this weekend.  Daniel and I love dumplings!  So, I looked up how to make gluten free ones...but then improvised to make them egg and dairy free as well.

Here are the ingredients you will need.  I used gluten free pancake mix instead of gluten free flour.

Here's what the dumplings look like when you first put them in the soup. 

 Finished product! 

Directions:

3/4 cup gluten free pancake mix

1/3 cup coconut milk

2 tablespoons dairy/soy free butter, melted

1 egg replacer

1 tablespoon chopped fresh parsley 

 

In small bowl, stir dumpling ingredients with fork until blended. Gently drop 8 rounded spoonfuls of dough into soup.  Let them simmer for 10-15 minutes on low.  Serve & Enjoy!

Jillian's Kitchen

[Jambalaya] 
Spicy sausage, shrimp, red peppers, diced tomatoes, onions, and rice. 

[Bacon Wrapped Chicken]
Pre-heat oven to 350.  Slather 2 chicken breasts in chili pepper and/or cajun spices, and brown sugar.  Wrap with bacon.  Use toothpicks to hold them together.  Serve with rice and barbeque sauce!

[Gluten Free/Vegan Pancakes]
GF pancake mix, coconut milk, egg replacer, and olive oil.

[Soup]
Your choice of meat: spicy sausage/turkey/chicken, chicken stock, carrots, sweet and salt potatoes, onions, and celery.  Spices include: chili powder, ginger, thyme, parsley, and basil.  Let cook for 2.5 hours.

Update

Almost one month down since we started our allergy-free diet.  It has been going quite well.   I have lost 10 lbs. strictly by changing my nutrition.  Daniel has been extremely successful with self control.  One of his biggest challenges has been giving up peanut butter!  An awesome alternative we use is sunbutter!  It's very good...but expensive-so make sure you use it conservatively. 

Another go to ingredient we make sure to always have on hand is rice! We recently invested in a rice cooker.  It has rocked our worlds!  Jasmine rice is so fluffy and delightful.  Cook with a can of coconut milk to make an even more delectable side dish.  Mmmmm!

Soup has been a great addition to my menu.  I go through a box of chicken stock a week...but it has been totally worth it.  I make a big pot that lasts us up to 3 days (lunch/dinner).  The best one so far consisted of spicy sausage patties, onions, salt/sweet potatoes, and carrots.  It was deeeelicious!  Nice and spicy to keep us warm during the cold month of February.

On to my work out plans.  To get my next 10 lbs. off, I signed up for the Lilac Festival 5k.  I ran this race back in 2010.  Very easy running course.  But-I haven't really ran since 2010...so it's back to square one.  I have a gym membership at Planet Fitness, which is really helpful because I don't own a treadmill.   I've set a running schedule for myself (Tues/Thurs/Sat).  Started day 1 yesterday!  I'm excited to get physically fit.  My 2012 resolution was to lose 30 lbs.  I'm taking it in 10 lb. increments.  10 down from changing my nutrition, and hopefully another 10 will come off by the Lilac Festival.  I want to join a zumba class...or a spin class to get the last 10 off.   One word describes how I'm feeling about all of this...PUMPED!!!  :-)  

GF/Vegan Bread

I found this GF/Vegan Bread recipe online last week.  I was a little intimidated by it, being that the ingredients were very foreign to me.  You can find all of the different flours/starches in the organic aisle of Wegmans (or your local grocery store/health foods store).

A special thanks goes out to my lovely mother, Lisa.  She is really the one who made this happen...because I had no idea what I was doing!
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Delicious Gluten-Free, Vegan Bread

Recipe for 2 loaves—it is okay to halve the recipe if you want to make just one

Note: If you are using a mixer that doesn’t have a great engine, you may want to mix it by hand at the end to ensure it’s all mixed.  Since there’s no gluten to get tough from overmixing, you can mix until you’re confident.

In a large mixing bowl combine:

1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
1 cup cornstarch (or double the potato starch if you can’t eat corn)
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)

Add:

4 tsp olive oil
3 1/4 cup warm water (not hot)

Mix with electric mixer–using paddle attachment, NOT regular beaters or bread hook–for two minutes.  The bread dough will be more like cake batter than traditional bread dough.

For the rising:

Standard method: Pour into two nonstick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)

Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)

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Well, my husband and I are VERY pleased with the results, and highly recommend this recipe.  Try it even if you don't have allergies!  Here's a picture of the end product :-)

Right out of the oven!

After we dug in...mmmm!

February!!

February 1st: I prepared our first allergy-free dinner.  I didn't follow a recipe.  It was just a tasty sweet & spicy stir fry.
Directions:
Cut up 2 chicken breasts.  Heat up pan with a little bit of olive oil.  Spices for chicken: chili powder, garlic, and red hot sauce.  Veggies:  any colorful pepper (our favorite is red)...you could also add broccoli/onions etc...but I felt like keeping it simple.  When chicken is cooked, squeeze honey all over it.  Serve with rice. 

February 2nd:  More of my blood results came back today (remember the 5 vials back in December).  I have a hypometabolic liver.  This essentially means a "sluggish" liver.  When the liver doesn't work, here are a few symptoms that you can experience:

• A weakened immune system
• Very low energy levels
• Digestive problems/IBS diagnosis
• High levels of bad cholesterol and triglycerides
• Heart disease
• Pain by the lower right rib cage
• Blood sugar imbalances
• Mood swings
• Difficulty concentrating and poor memory
• Yellowing of the eyes
• Skin rashes
• Gall bladder disease/gall stones
• Inability to lose weight no matter what
• Poor skin and hair

Ughh.  For me, it's almost 'yes' to everything above.  The doctor set me up with a natural way to clean up and strengthen my liver.  If you have experienced any of the above...research liver cleanses.  Also, find a homeopathic doctor who will help you get on the right path.
Well, I'll keep everyone updated with my progress as I start repairing myself.  I've been looking to put a correct label to why my body has constantly shut down on me since I was 17.  This is very exciting, and gives me hope that I'll actually find a 'cure,' something I was beginning to think was impossible.