Tonight’s throw together brought to you by DD10!
I haven’t been well this week and at the hospital all day today (nothing serious) so the kids were thrilled when I said they could make french toast for dinner and absolutely astounded when I agreed to their request for chocolate French toast! I think they then realised how unwell Mum is.
So I needed more than sugar for dinner so I chucked some sweet potato and chicken on one slice with a little bit salt, side by side with the one maple syrup 😉
French Toast with Maple Syrup
Sweet Potato & Chicken French Toast
Hubby’s favourite dessert is apple pie so for his birthday I made an everything free apple pie, custard and ice cream. (Sorry to the Failsafe people it is moderate to high Sals).
It was categorised as a baking fail as the pastry was too crumbly and hard. I just used an old fashioned short crust pastry from my ancient cookbook. It really needs gluten to hold it together I think so you could play with Xantham or Guar Gum to replace it. I tend not to use these too much as they don’t sit well with me. Please feel free to comment if you have any tips to improve this.
I think I used nearly 2kg of apples as my pie dish is pretty huge. I first did 1kg but it was nowhere near enough. As with all my recipes they are not perfect and sometimes need a bit of a play.
- 1.5-2kg Apples stewed in a little filtered water with 1t cinnamon (omit cinnamon to reduce Sals but keep it in if you can). I have included a step by step pic for making the pastry from my cookbook if it helps.
Double quantity of short crust pastry
- 4c GF SR Flour
- 250g Nuttlex (ghee, butter if not DF)
- 4T Cold water
- Pinch salt
- Sift flour and salt into a BIG bowl. Cut the nuttlex in cubes and rub them into the flour.
- Add the water a bit at a time and mix through with a butter knife. (I actually used the water from the apples so this could have been some of the problem). It should be just wet enough to pull it together into a dough.
- Lightly kneed the dough on a floured board. The trick with pastry is to not play with it too much.
- Divide the dough in two – one for the base and a one for the lid
- Roll out the dough using firm quick strokes. As it is GF it will be really crumbly so take care!
- I roll the dough out on baking paper dusted with a bit of flour. This makes it easier to flip the dough into the pie dish.
- Place the base in the pie dish. Add stewed apples and put on the lid.
- Using a fork (or just your fingers) press the edges of the lid into the base. It doesn’t work as well with GF pastry as with normal wheat based pastry so just do your best.
- Brush the top of the pie with a bit of egg in milk (rice, almond, whatever you drink). If you can’t have egg just use the milk.
- Bake in a moderate oven for 20-30 mins.
Serve with Orgran custard and dairy free ice cream.
I received something this morning that absolutely changed my day for the better!
I’ve been absolutely hounded by the Black Dog lately. Not up to doing very much at all but existing through my daily grind. I’ve had a lot of theories on causes and thought about writing a post about those but this morning I was given something better.
For those with chemical and salicylate sensitivity you will understand that I can’t use commercial soaps or body washes due to the chemical crap and perfumes they put in them. However I have a wonderful friend who started soap making and she was good enough to teach me how to make a low chemical soap.
I love this soap! It doesn’t lather the same way ‘normal’ soap does but it has enough of a lather that I can even shave with it (because of course I can’t handle shaving creams).
I find when you make things yourself from scratch you gain an appreciation for the entire process and the end product becomes more precious. My kids will attest to this from the lecture they get when they waste food I have made for them! So my soap is precious to me.
Last Christmas I gave all the ladies in my office a bar of my soap. I told them a bit about it, explaining that is was only slightly scented with essential oils because of my issues and that it is one of the few soaps my daughter has used without an eczema flare up.
One of the ladies had her Granddaughter try it. Her Granddaughter has severe eczema and cannot use commercial soap either. The initial bar soon ran out and as it had been so successful with her eczema I gave them a few more bars.
This morning my colleague told me how excited her Granddaughter was having her very own soap that she could actually use! She kept lathering herself up, proud that she could use a bar of soap. This was enough to lift my day and then my colleague presented me with this card.
That made my day! So Thank you Tahlia! ❤️
Work and school are still taking their toll. I’ve had so many ideas for posts but lacking the time and motivation to write. My depression is at an all time high (or is that low?) so I find myself mindlessly surfing Facebook instead of doing something productive.
I have a feeling we all need to up our zinc as after a period of going well we’re all now showing signs of immune systems not coping. From a chest and ear infection, constant colds or the feeling of always being on the edge of coming down with a cold, to recurrent staph infections and a really vigorous wart virus.
Behaviour is also taking a turn for the worse with unusual crying breakdowns from one and defiant, angry behaviour from the other – and that’s just the kids. The adults are not coping much better.
And all this has happened as I have tried to significantly cut down visits to the many professionals that make up our support team in an attempt to save for a house and get us out of the mould ridden rental we are currently in.
So what to do next? I have no idea. I’ve been at this long enough that I should be able to work it out myself without all the professionals but my mind just keeps jumping from topic to topic. Work on the cause of the issue is my mantra but which issue do I start with? And then it all seems to hard.
For myself, I am focusing on ‘liberalisation’. This is a methodology to get Salicylates and Amines back in. You start with a small amount you can tolerate and then increasing every three days until you can have it every day, then significantly increase the quantity. I’ve figured this is a good place to start as most of my problem is diet and without Salicylates and Amines I’m finding it extremely difficult to try any of the healing protocols such as GAPs, Paleo, Low Sugar, No Grains etc
For the girls I’m feeling a little remiss as I’m not really doing much for them at the moment. I’m avoiding their OT and Psych sessions as long as I can but I don’t think I can avoid the Bioressonance therapy for too much longer as I’m worried about them regressing. There has been so much chemical spraying with the freak out about Zika virus and I’m pretty sure we’ve all got parasites back again.
So with all this rattling around in my head no wonder I have been implementing avoidance strategies! Enough with the pity party, below are photos of all the future posts I have in mind. Let me know if there are any in particular that you would like to see first as I’m sure it will take me a little while to get through all of them.
Batch Cooking Day
Mango Chicken Skewers
Selena’s Famous Lasagne
I am so excited to have eggs again! I’ve been waiting for the chance to make my vanilla cake with egg and I finally did it and it was Awesome!!!
It may not look like much but it was so soft and moist.
So I used my Eggless Vanilla Cake recipe and just added an egg into the ghee and maple syrup mix (Whip it good!). You also need to add a little less milk
Hello again! It’s been a little while since my last post and even longer since a blog entry but that’s what back to work and school will do to you! I have so many posts and recipes sitting in my head waiting to get out but in the half hour a day I get to myself between when the girls go to bed and I fall asleep on the couch I’ve been having to do our budget so that we may actually buy a house (freaking me out!!!).
Here is an article on oxalates to keep you going. I’ve been avoiding researching oxalates because I just don’t have the space in my brain to take anything more in. I’ve had a feeling this may be a missing link for me as the foods listed as high oxalate are generally the salicylates that have been puzzling me. It’s weird as I can tolerate some pretty high salicylates but lower ones such as sweet potato gives me grief where pumpkin does not. Three leaves of baby spinach gave me a massive reaction where I can eat a few kale chips with no problems.
There are not a lot of the major symptoms mentioned in this article that I experience regularly but I have read in other forums and articles oxalates relationship with food intolerances and histamine issues. I just can’t remember exactly what they are at the moment. So if anyone wants to chime in please feel free!
I am still working this through in my brain but that half hour a day goes pretty quickly when it’s got to compete with budgets, menu planning, trying to find school lunches my kids will actually eat, Facebook, house hunting, and forget the me time of doing my photography course or colouring for mindfulness! My mind is full!!!
Rant over. Anyway here is the article. I quite like this one as it differentiates between actual research and anecdotal theories. I like the advice at the end that this is just an issue for us oddballs who are experiencing problems. It’s not the latest diet craze for those annoyingly healthy people who don’t have to think this much about everything!
Oxalate Good or Bad
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 😋
- 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)
- 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.
- Put each of the other ingredients in their own separate bowl.
- Coat the chicken first in the tapioca starch, then the egg and finally the crumbs.
- 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.
- 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)
- Put the sugar, starch and water in a saucepan and mix together.
- Put on a medium heat and continue stirring until it thickens. It will turn from white to clear.
- Remove from heat.
- Add salt and citric acid and stir well.