Failsafe Lemon Chicken

This isn’t exactly a nutrition packed meal but it is my occasional treat for dinner. Even though it’s Failsafe I tend to react to the citric acid if I’m feeling particularly sensitive.

I serve it with rice and beans which are also occasional foods for me due to the Fodmaps in beans and I think I’m developing an intolerance to rice due to the amount I consume. I tend to develop intolerances to a food if I have it too often and unfortunately rice is one of my staples. I’ve found it helpful to rinse the rice thoroughly before cooking and shorter grains are tolerated better.

For a bit of an added extra I chopped up some garlic and added to the pan while cooking the chicken. It was awesome! This is coming from someone who hasn’t had garlic for five years and I was very excited to get this back in! So for me I think I’ve passed the fructans and galactans groups of Fodmaps.

Ok, get on with it and give me the recipe!! I hate it when blogs just go on and on so you have to keep scrolling in order to get to the recipe 😋

 

image
Crumbed Chicken

  • 4 Chicken breasts
  • 1C Tapioca starch (approx – about a cup but I never remember to measure!) You can also use corn starch/flour.
  • 1 Egg whisked with some water or for those who can’t tolerate egg – 2t Orgran No Egg (heaped) to 4T water (you may need to top this up depending on the size of your breasts 😉)
  • 1C Rice crumbs (approx. – again I forget to measure)
  1. Cut the breasts into whatever size pieces you want. I try to slice mine relatively thinly to make the cooking time shorter and make sure it’s evenly cooked.
  2. Put each of the other ingredients in their own separate bowl.
  3. Coat the chicken first in the tapioca starch, then the egg and finally the crumbs.
  4. You can fry or bake them. I tend to fry them up to seal them then finish them off in the oven. My hubby is particularly sensitive to Salmonella so I always make sure it is well cooked.

Lemon Sauce

  • 1/2C Sugar (I haven’t played with alternative sweeteners but please let me know if you do!)
  • 1T Tapioca Starch / Corn Flour
  • 1 C Water
  • 1t Citric Acid (level teaspoon)
  • 1t Salt (level teaspoon)
  1. Put the sugar, starch and water in a saucepan and mix together.
  2. Put on a medium heat and continue stirring until it thickens. It will turn from white to clear.
  3. Remove from heat.
  4. Add salt and citric acid and stir well.

The Mystery of Pyroluria

There was a simple article about pyroluria in my news feed today that I will share as it is a really simplified overview. However I was concerned about the source and it seeming like quack science to those who have not been on the journey I have. So I looked for more ‘scholarly’ articles and have wasted nearly an hour trying to find something outside of my usual sphere of research with no luck in finding something easily digestible.

image

All I know is following a treatment protocol for myself and my girls has made an amazing difference to our quality of life. We have reduced the instances and severity of illness exponentially and I see first hand the difference in behaviours when the girls haven’t had their supplements for an extended period. The girls have been able to add foods back in that they previously had minor intolerances to and I am at a point where I can work on introducing foods and feeling like my body can cope with it.

So as with everything I post, use it to inform yourself, do some more research if it is something that rings true to you and follow your heart in what is best for you! I will look at adding to my research on this but for today I’ve got to get off my arse and get into the day!

The articles I did find are below:-

The Mindd Institute

An article recommended by my BioMed GP

This is my BioMed GP

 

Beautiful Byron!

It’s been a while since my last post because I’ve been too busy chillin in Byron!!!

image.png

For my birthday this year I wanted to be able to go to Byron to chill out, enjoy the local vibes and be able to take my girls somewhere to eat where they could pick anything off the menu to eat. I got to enjoy the vibes but with two kids did not get to really chill.  Maybe my expectations were too high or I didn’t look hard enough but I also didn’t find an extensive range of places that the girls could just pick anything off of the menu.

Don’t get me wrong, there was definitely a higher percentage of places that I could buy something for them to eat and I found some really cool places. I still couldn’t find anywhere I could eat anything different but I didn’t really expect it. However I was able to get a steak and chips at the Beach Hotel where they were all too happy to cater to my extreme needs (and didn’t look at me like I am some kind of freak).

If you’re as bad as I am and only down to a few foods and you can tolerate a bit of amines a steak and chips is about all I can eat when I go out. This comes with a lot of caveats and I usually preface it with – “Sorry to be a pain but I have food intolerances…”. Firstly make sure the chips aren’t beer battered (unless you can tolerate gluten) and check which oil they use (be careful with vegetable oil blends). With the steak I have been asking the chefs to cook it in a separate pan so that it doesn’t pick up all the flavours from the grill. Most places are happy to do this for you. The Beach Hotel was one of those places that had no problem with this. I also clarify numerous times that the steak has not been marinated, and make sure it has no seasoning, including pepper (you would be surprised how many times I have to differentiate this!).

Now the girls aren’t as sensitive as me so they could have a few treats. Some great places we found were Bella Rosa Gelateria for Dairy Free sorbet (high in Sals though), Naked Treaties for some protein balls and Santos is my new favourite store!!! I was able to get my Quinoa flakes for an amazing $15kg! The cheapest I have been able to source this is nearly $20kg at coles and up to $30kg in health food stores!

The girls also got to have their first meat pie for a long time from Byron Bay pies who do a great gluten free steak pie at a reasonable price. Also they had great chips and a reasonably priced dairy free smoothie at Munch Juice Bar at Byron West Shopping Fair.

On the way home my husband and I were trying to think of ways we could make a living in Byron!

 

Freezer Treasure

Nanna has the kids, I have a pinched nerve in my neck leading to a migraine and got given a doozy of an assignment at work meaning I didn’t get home til late. Not in the mood to cook anything and not sure if I had any leftovers for dinner or work tomorrow I went on a hunt for what nourishment can I give my body so I can get to bed. Imagine my excitement when I found a hidden ziplock bag of roast lamb! Don’t worry it was only from the 19th December (I label and date all my freezer food for this exact reason).

So I paired it with some frozen choko, swede and quinoa and actually created a yummy dinner when I didn’t think I was going to have anything! That’s what I call Freezer Treasure!

Baking Day – My Staples

Friday was a bit of a baking day as I had started running out of staples and also wanted a few treats. I started off with Yucky biscuits – which actually aren’t yucky but a bit of an acquired taste but are very nutritious if you’re needing to get food into yourself.

Roast Lamb is one of my staples. It lets me make up a a heap of meals for myself which are particularly useful so I can make meals with taste for the rest of the family. Tonight they got to eat Lamb with Roast potatoes, sweet potato, pumpkin, veges, yorkshire pudding and gravy. Where being on baseline I had my lamb with a couple of roast potatoes and roasted choko with salt for flavour 😦

Another staple is an Eggless Vanilla cake. It’s not fantastic but it is a good afternoon snack when you don’t have a lot of ingredients you can use. It tends to need microwaving to reinvigorate it any time after the day of baking as it is pretty dry.

For dessert we had Maple Syrup Ice cream and Butterscotch Pudding!

image

Failsafe Butterscotch Pudding

It is actually quite amazing how many different things can be made with the same set of ingredients.