antibiotics and anti-inflammatories: a story and a "pudding" recipe

Some of you may know that I have been battling an awful kidney infection since early December. I was lucky that the doctors diagnosed it so quickly when I finally broke down and went to the emergency room!

What followed, though, is what I find to be the biggest difficulty of living with non-top-8 food allergies, especially while being overseas. I needed an antibiotic  in order to heal, but everything the doctor tried to prescribe to me was full of either corn or gluten. Most of the time, the labels did not say "corn," so alerting the pharmacist and medical team that I had to avoid corn made no difference. The doctor gave up pretty quickly, so Ben and I had to spend hours after my appointment on a late Sunday night, researching the medications they had in stock at the pharmacy. Luckily, the pharmacist was patient and did not seem to mind taking out all the pill-based antibiotics there so we could examine the ingredient lists, check websites, and compare them to the very small database of possible "corn-safe" and "gluten-safe" medications others with my allergies have been able to tolerate. The few we did find were cross-reactive to penicillin, and I have a penicillin allergy in my file. (Later on, we did a lab test, since I had a bad allergic reaction last time I had penicillin. The penicillin  test came back negative a few weeks later, so I finally have confirmation that the previous reaction was due to the corn in the meds and not the penicillin itself!) We finally found one, and the pharmacist convinced the doctor to write out another prescription.

Because of the severity of my allergies, she suggested that I take the meds under a doctor's care, so I had to make a follow-up appointment with a family practice doctor before I could start my course of antibiotics. This appointment also took hours, but this time the doctor and pharmacists worked with me to try and find something that was effective and also safe! The issue is that we didn't yet have the penicillin results back, so I was limited by the food-allergies in addition to a possible penicillin allergy. I did have some minor allergic reactions, but after several hospital visits and hours of research, we finally found an antibiotic that was safe for me to take! Unfortunately, though, it was not the best antibiotic for getting rid of a kidney infection. We finally agreed that I would take the full course and then make a follow-up appointment in January if it didn't work.

Fast-forward two weeks, and the kidney infection that had started to go away was now back in full force. Luckily, I received the penicillin labs the same day as my doctor appointment (negative, yay!) and I was able to get a large (4 shot) injection of a strong antibiotic that I was assured should do the trick. The medical staff also recommended taking anti-inflammatory medication (which, of course, I can't take because of the allergies) and to use any home remedies for inflammation that I could find to help the antibiotics do their job.

So, here is the reason for this post! I did some research on several anti-inflammatory foods to help kidney functions, and then put a bunch of them together to create some new recipes. Below is my favorite - even once the infection is gone for good, I'll definitely be using this one. It makes a great, healthy breakfast or snack!

Anti-Inflammatory, Paleo-Friendly Pudding (it's not actually pudding...it's more the consistency of fro-yo or ice cream. I have no idea of what to call it! If any of you dear readers end up making it and can come up with a stellar name for it, let me know!)

Ingredients:

- 1 cup thick coconut milk (I use this one!)
- 1 frozen banana
- 10 frozen cherries
- 1/3 cup fresh ginger, grated
- 1 tsp ground cinnamon

**Optional:
- 1 tbsp flax meal (great anti-oxidant with lots of Omega-3's, and excellent for inflammation)
- 1/2 tsp D-Mannose (excellent for treating a UTI in case you ever have one)


Directions:

Simply place all of your ingredients in a blender and blend until smooth! If you want a thicker, fro-yo sort of texture, put it in the freezer for about 20 minutes before eating.

**Optional: Since I've been making this concoction every day for the last week or so, I've been experimenting with some ways to change it up a bit.

- Exchange 1/3 of the coconut milk for 1/3 cup of Greek yogurt, especially if you're taking antibiotics! That "good" bacteria is important!
- After blending, add some mix-ins! I like to add some crunch to mine, so I've added different combinations of the following: cashews, almonds, pumpkin seeds, granola, or even a few chocolate chips to satisfy a sweet tooth!

it's not Prego, it's alfredo!: a paleo alfredo recipe

When you are trying to stay away from gluten, corn, and dairy, it becomes nearly impossible to buy packaged food products. Simple dinners with packaged sauces are a thing of the past.

It took many tries to recreate one of my favorite dishes, chicken alfredo over pasta. I had to try out  numerous types of specialty flours/starches and dairy substitutes before finding the perfect combination to make a homemade alfredo. I use this sauce on pizza, pasta, and chicken with broccoli frequently, and it's so quick and easy to make! The sauce is dairy free, gluten free, corn free, and is perfect for a paleo diet, but substitutions can be made for other dietary needs.

Ingredients:
- 1 can of heavy, full fat coconut milk. (I use Native Forest, because it doesn't have strange chemicals and it has a creamy, smooth texture!)
- 2 teaspoons arrowroot starch (tapioca starch can be used as well)
- 2 tablespoons ghee butter (or real butter)
- 1.5 teaspoons garlic powder (or 7-9 cloves of fresh, pressed garlic)
- 1 teaspoon onion powder (or 1/2 onion, finely chopped)
- oregano, basil, salt, and pepper to taste
- optional: a dash of nutmeg, mace, or even roasted red pepper to give your alfredo a unique taste! (don't use all of these together though!)

Instructions:
Combine all the ingredients in a saucepan and heat, whisking continually. Continue to heat until thickened to the desired consistency.

memories and maple syrup: a paleo barbecue sauce recipe

I've never been a fan of barbecue sauce. Living in Reno for so long, I always loved the summer activities. The Balloon Races, Hot August Nights, the Air Races...and the Rib Cook-off. With 500,000 visitors and dozens of barbecue-rs each year, I was bound to eventually find a sauce that tasted right to me.

Ribs + friends = a good day

I remember the year I finally found a sauce that I liked! After getting married and moving, my mom would get me a bottle nearly every summer to put in my Christmas stocking.

The only barbecue sauce I've ever liked!

After going gluten and corn free, most sauces were suddenly not safe for me to consume. Most of them contain soy sauce (which has wheat) or corn syrup or maltodextrin, which are all red flags in our household.

My hubby does enjoy a good barbecue sandwich occasionally, though, so finding a safe version was something I always knew I would eventually need to find. In doing so, I realized that I could make a version that I might actually enjoy too!

I've always liked my barbecue sauce more sweet than tangy, so I tried experimenting with maple syrup. You could probably use honey in lieu of the maple if you prefer a more honey mustard-y vibe. (I'll probably try it next time I make this.) Hope you enjoy, and let me know if you try it with a different combination!

Paleo pork sandwiches with the maple barbecue sauce!

Ingredients:

• 1 cup ketchup (I use Organicville, which is gluten and corn free!)
• 4 tablespoons organic apple cider vinegar
• 1/2 cup 100% maple syrup
• 1 tablespoon chopped onion or onion powder
• 1 tablespoon coconut oil
• 1 tablespoon ground mustard 
• 2 garlic cloves
• 1/2 teaspoon salt (or more, to taste)

Directions:

1. Mix all ingredients in a saucepan and bring to a boil.
2. Reduce to a simmer and cook uncovered for 20 minutes, stirring occasionally.
3. Use immediately or refrigerate in a glass jar for later use.

my fajitas! (a grain free tortilla recipe)

One of my favorite scenes from Friends - I always

think of it when I make fajitas! 

Last month, we decided to try and gradually cut grains out of our diet. While going gluten and corn free was 100% necessary for me, I tend to feel better when I also limit my grain intake.

We started with one grain-free day a week for a month, and now we are at two. We're working our way to the point where most of what we eat is grain free. (At this point, I don't see the need to go 100% Paleo, but we're in an experimentation phase so I suppose that could change.)

Since going gluten free I've been trying to find a tasty and (at least somewhat) easy recipe for tortillas. We used to live off of Mexican food, but it's nearly impossible to find decent wheat AND corn free tortillas. That means no enchiladas, no nachos, no burritos, no tacos... (Are you drooling  yet? Yeah, I kind of miss Mexican cuisine!)

The experiments have gone...well, so-so. The rice or sorghum based recipes we have tried tasted dry and felt as stiff as cardboard. After many trials, we were able to create something pliable and tasty, but it had more of a chalupa-esque consistency. It works well as a flat-bread, but not for tacos or enchiladas.

We have made cauliflower tortillas several times, and while they are delicious, they are labor-intensive and don't really work if you're short on time. They also haven't held up well for leftovers.

So I've been experimenting and putting together different recipes to find an easy and delicious tortilla. This recipe will work to make tortillas OR flat-breads - the only difference is how much batter you pour into the pan!

Today I was craving fajitas, so I doubled the recipe (for leftover purposes) and whipped these up! They held perfectly and tasted delicious. 

(For the pineapple chicken recipe to stuff inside your tortillas,
click here!)

*Note: It's been nearly two years since I have had a wheat tortilla. I think these grain free tortillas taste fabulous, especially compared to the other recipes I have tried. Ben still eats at Taco Bell occasionally and he says that these taste good and have the right consistency and pliability, but taste a bit different than regular tortillas. I played around with the recipe and he liked them better the second time. Just want to give you a disclaimer that you will probably notice a difference between these and regular tortillas!*

Grain-Free Tortillas - Recipe makes 4 tortillas or 3 flat-breads (using a 6-inch skillet)

Ingredients:

• 1/2 cup almond flour (you can buy almond flour or use a coffee grinder and grind your own!)
• 1/2 cup arrowroot starch
• 2.5 tablespoons water
• 4 egg whites
• scant 1/8 teaspoon pepper
• scant 1/4 teaspoon salt
• coconut oil for the pan (I use a tiny bit of coconut oil for each tortilla because it adds a nice flavor. You can use whichever oil you prefer...)

Instructions:

Mix all of your ingredients (except the oil). I use a small six inch skillet - you will want to use something small, as your batter will be thin and will fill the space you pour it into. Heat your skillet on medium-low and place a dab of coconut oil. Once it melts pour 1/4 (about one small ladle-full) of batter into the skillet and make sure it spreads evenly. 

The tortillas are thin and will cook quickly, so don't leave them on the pan for too long! When first removed from heat, the tortillas will seem stiff (don't worry - after cooling for a few minutes they will be nice and pliable!)

Hope you enjoy! Leave a comment if you try them and let me know how they worked!

a little bit of hawaii: a paleo chicken recipe

I have a secret.

Okay, well it's not really a secret...but I LOVE pineapple.

I think it's the perfect chilled summer fruit on a hot day. It's great in the winter to remind me of summer. It's amazing in smoothies. On top of ice cream. On pizza. Basically, it's one of the most diverse fruits I know of and I love to cook with it.

I have another secret.

Until a year ago, I had never cut a pineapple.

I feel silly saying this now, but it was so easy to buy pre-cut pineapple or even canned chunks of the delicious fruit. With all of my food sensitivities now, I find that the more self-preparation I can do, the more secure I feel that I won't get sick.

Plus, pineapples aren't as difficult to chop up as I always thought they would be! My dream for next summer is to find a pineapple corer to make the process even easier (and to help keep down the amount of pineapple wasted by cutting it up with a knife.)

We picked up a pineapple a few weeks ago, so I decided to do a bit of experimenting. It was more of an "add a bit of this and a dash of that" situation, but it was delicious! It's similar to a Hawaiian-shoyu chicken casserole. I made it again today and wrote it all down so I could share it with you! You can alter any of the ingredient amounts to taste.


Ingredients:

• 4 large boneless, skinless chicken breasts
• 1 pineapple
• 2-3 bell peppers (I like to get three different colors to make it more festive!)
• The juice of 1 large orange (or approx. 1/3 cup of fresh orange juice)
• 1/3 cup raw honey
• 1/3 cup coconut aminos (or soy sauce if you're not worried about being Paleo)
• 2 tablespoons organic tomato paste
• 2 cloves of garlic, pressed (or two tsp. minced garlic)
• 1 teaspoon salt 
• 1/4 teaspoon pepper

Instructions:

Preheat the oven to 375. Cube the chicken and pineapple; put in a 9x13 inch casserole dish. Slice bell peppers and add them to the dish. 

In a separate bowl, mix all other ingredients. Spoon the mixture over the chicken, pineapple, and pepper mix. Stir well to coat chicken. Cover and bake for approximately 40 minutes.  (Note, our oven cooks a bit differently than others, so your timing may be slightly different.)

I've put this over rice (of course, that would negate the Paleo-ness of the recipe) and over cauliflower rice. Today, I used it as the stuffing for grain free fajitas (click here for the tortilla recipe) and it was delicious!

grain free pancakes, for the win!

We've been experimenting with paleo recipes, trying to stay as grain free as we can throughout the week. One of the recipes we tried out was for grain-free pancakes from PaleOMG. 

The first time we made them, they were light and fluffy but lacked much substance, so we altered a few ingredients. The second time, they were perfect!

I also tried making some vegan whipped cream to go on top! Below are the altered pancake recipe, in addition to the whipped cream recipe!

Pancakes:

Ingredients

• 2 bananas, peeled
• 3 eggs
• 4 tablespoons coconut flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• pinch of salt

Instructions

1. Place bananas in a food processor and puree until smooth.
2. Then crack eggs into food processor and mix together.
3. Add the coconut flour, vanilla extract, cinnamon, and salt.
4. Puree until smooth.
5. Heat up a non-stick pan. We use a ramen spoon for the batter - it's about the equivalent of 2 tablespoons.
6. Wait until each pancake begins to form bubbles on the surface, then flip. If you keep the pancakes smaller, they will cook more evenly and flip perfectly.
7. For an added bonus, I use Enjoy Life non-dairy mini chips. They are perfectly-sized for these mini pancakes!

Whipped Cream:

Ingredients

• 1 can of coconut milk, full fat (refrigerated)
• 1 tablespoon honey or 100% pure maple syrup (if you're going for vegan, choose the maple syrup option)

Instructions

1. Refrigerate coconut milk overnight (or for at least two hours)
2. Open can and scoop out the creamy part. You can save the thinner coconut juice for flavoring other things, like smoothies or ice cream!
3. With the creamy coconut in a bowl (don't use a shallow bowl!), use a hand mixer and beat for 2-3 minutes, or until it resembles whipped cream. 
4. While beating, add the honey or syrup. This step is optional, but gives your whipped cream a sweeter taste. 
5. Serve or refrigerate immediately. If you refrigerate, it's best to beat it again for 20-30 seconds before serving.