Real Food Bryn

Epipen-Wielding Real Food Eating


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Health Update – Celiac Disease?

After not hearing back from my doctor for a couple weeks, I called to get the results of my genetic test. Before getting the test, my doctor explained that based on the results, I would have one of two situations:

  • Gluten sensitivity-This would be my diagnosis if I had none of the genes for celiac disease. With this diagnosis, if I REALLY wanted some gluten, I could–very rarely–load myself up with meds and then partake.
  • Celiac disease – This would be my diagnosis if I had the two genes that are present in the majority of celiac cases:Β HLA-DQ2 and HLA-DQ8. With this diagnosis, obviously, gluten is off the menu forever.

And how did I do?

I have ONE of the genes. And, I’ve been ordered to be gluten-free forever.

My official diagnosis is that I *could* have celiac disease. My official opinion is that I DO have celiac disease, based on several factors, including my reactions to gluten, previous health issues, and because the gene that I do have,Β HLA-DQ2, is the most common gene associated with celiac.

What do you guys think? Does anyone else have experience with these genetic tests?

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WIAW – February 27

Breakfast: bone broth, sauerkraut, chicken, and orange juice. I have recently become OBSESSED with orange juice. I can’t stop drinking it.

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Lunch: sweet potatoes, broccoli, onions, chicken, mushrooms, carrots, and avocado

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Dinner (and the cat who wanted to steal it): salmon, broccolini, and steamed potatoes

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Today I snacked on more cuties(!), a banana, and the most amazing plantain chips in the entire world (from this recipe at thepaleomom.com).

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Recipe: Cauliflower Potato Soup

This soup has become one of our winter staples. We make a batch on the weekend and then eat it throughout the week. We would probably get more mileage out of it if we froze some portions, but then what would I eat for breakfast??? lol

I like to serve it topped with hemp seeds or dairy-free shredded cheese, but there are many other options: bacon crumbles, sour cream, green onions to name a few.

Ingredients

  • 1 yellow onion, chopped
  • 2 small leeks (or 1 large), chopped
  • 1 head of cauliflower, cut into large chunks
  • mix of potatoes–I ended up using 1 yukon gold and 5 medium red, cut into large chunks
  • chicken broth–it took 3 cans and 10 muffin-sized frozen pucks of homemade broth to fill my crock pot. Could sub veggie broth to make it vegan
  • seasoning: celery salt, garlic powder, pepper, and parsley

Instructions

This is pretty literally a “chop it up and put it in the crock pot” recipe. Β I layered my ingredients in this order:

  • 6 frozen pucks of chicken broth
  • chopped onion
  • chopped leeks
  • chunked cauliflower
  • 4 frozen pucks of chicken broth
  • chunked potatoes
  • seasonings–Add a little now and more after it cooks. I used A LOT of parsley and garlic.
  • cans of chicken broth (um, opened and poured, obvs)

I cooked mine for 10 hours on low, mashed it up with a potato masher, and then let it cook for another hour.

Photographic Evidence:

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WIAW – February 20

I completed all of my #sleetpocalypse shopping today. Now, I just need my work to close…any minute now…guys?

In any case, here’s a little peek at what I ate today.

Breakfast was homemade sauerkraut and cauliflower potato soup with hemp seeds sprinkled on top. I forgot to take a pic of my coffee with coconut oil

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Lunch was zucchini noodles with mushrooms, onions, broccoli, and avocado.

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My snacks today were a banana and some cuties (most adorable orange ever). I probably ate 4 cuties.

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Dinner was cauliflower rice, avocado, peppers, onions, and chicken with mexican spices.

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Weekend Highlights: Veggie Haul and Road Trippin’

I used some vacation days to take a long weekend, and it was definitely worth it. We got to take a little road trip to see some friends that we haven’t seen in years. It was, however, cold! Moving north is NOT on my list of things to do.

Before heading out, I did stock up the fridge with some veggies from the farmer’s market.

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And, I had some more coffee/coconut oil emulsion.

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Then, road trip! Illinois is very boring to drive through.

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Michigan is also boring, but with snow.

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We packed a full cooler for a one-night trip because it can be really difficult to find food on the road. Here’s a picture of the (cold) roasted sweet potato/butternut squash, avocado, and canned salmon that we ate in a Starbucks parking lot πŸ™‚

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Health Benefits of Gelatin and a Recipe: Maple Vanilla Marshmallows

I never thought I would be interested in making homemade marshmallows, but after seeing a few recipes online I decided to dive in. Once I started my internet search, I found a wealth of resources about the health benefits of gelatin. Some of the top benefits I discovered (check the bottom of this post for references):

  • Decent source of protein
  • Beneficial for joint health and has been shown to help re-grow joint cartilage in mice.
  • Potential to improve cellulite (woohoo!) AND tighten skin (woot!)
  • Supports digestion

These are more moist than normal marshmallows, but they are sweet and squishy and fun to snack on. Inspired by this recipe at Purely Twins, I give you:

Maple Vanilla Marshmallows

Ingredients

  • 2 cups water
  • 6 tbsp gelatin
  • 5 tbsp maple syrup
  • 2 tsp vanilla

Directions

  1. Add the gelatin to 1/2 cup water and set aside.
  2. Heat the remaining 1 1/2 cups of water in a medium sauce pan.
  3. Add the maple syrup and vanilla and heat to just to below boiling.
  4. Add the gelatin/water slurry to the pan and stir until all of the gelatin is dissolved.
  5. Remove from heat and beat with an electric hand mixer for a very, very long time (really, it is ~10 minutes, but it seems like forever). The end goal is a foamy mixture that does not settle out, and the pan will likely not be warm to the touch when you reach this point.
  6. Pour into a lined or greased glass dish. I greased my with some coconut oil.
  7. Pop it into the fridge and wait for the magic (gelatin setting) to happen.
  8. Slice into “marshmallow-sized” pieces and store in a ziplock bag in the fridge.
  9. Eat them with your breakfast! Now that you know the many health benefits of gelatin, feel justified in eating marshmallows with breakfast…just make sure you also eat something else.

I captured a few photos during the process…

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References

http://wellnessmama.com/3380/why-ive-been-drinking-green-jello-well-almost/

http://www.naturalhealth365.com/food_news/gelatin.html

http://www.foodrenegade.com/gelatin-healthy-protein-powder/

http://gold-silver.us/forum/showthread.php?44731-10-Health-Benefits-of-Gelatin