Menu Plan...Week of July 16th

Hi there! I've been mia for a little while now, but ready to get back on board with posting new recipes, tips, and menus! Here is my menu for the week...be sure to check back throughout the week as I'll be sharing the recipes in my menu plan.

I'm linking up my menu to Celiac Family's Gluten Free's Menu Swap (This week's theme: tomatoes) and Orgjunkie.com's Menu Plan Monday.

Menu Plan for July 16-22, 2012

Monday: Crock-Pot Greek Chicken w/ Side Salad

Tuesday: Spaghetti Squash with Fresh Herbs & Parmesan Cheese

Wednesday: Chicken Marina

Thursday: Honey Lime Tilapia & Balsamic Pan Seared Broccoli

Friday: Out to eat for my birthday (yeah!)

Saturday: Hamburgers & French Fries

Sunday: Blackened Chicken w/ Quinoa (Lunch), Cream Cheese Chicken Chili (Dinner)

Breakfast includes GF Pancakes, Muffins, Smoothies, Bacon & Eggs, Fresh Fruit & Yogurt

Lunch includes PB Sandwiches, Fried Rice, Leftovers, 

Chicken Marinara

Good afternoon! I just thought I would share a recipe today...in fact, this is one of my husband's favorite recipes. He has loving titled it "the red stuff" but the actual recipe name is Chicken Marinara with Vegetables. This is an easy and versatile recipe that I cook in my crock pot. We eat this as a stew or over pasta with a tossed salad.

I would love to hear your opinions on it!

Chicken Marina

Adapted from: sparkrecipes.com

Ingredients
1-1.5lbs Chicken Breasts
1 C Traditional Spaghetti Sauce
1 Medium Yellow Squash
1 Medium Zuchinni
1 Red Bell Pepper
1 Medium Tomato
1 Lg Can of Crushed Tomatoes
2 Cloves Garlic
1tsp Oregano (or more to taste)
1tsp Basil (or more to taste)

Directions
Spray your crock pot with non-stick spray. Place chicken in the bottom of crock pot (season with salt&pepper if desired). Slice all vegetables and place on top of the chicken. Pour spaghetti sauce and crushed tomatoes over the vegetables followed by the garlic and spices. Let cook on low for 6-8 hours or on high for 4-6.

Picking Up Where I Left Off

Hello there! It's been a while since I've posted, but I'm back-and hopefully better! It's been a frustrating this past month with my diet. My current doctor (who I used to love) told me that gluten has no effect on my autoimmune diseases and basically made me feel stupid for talking to him about it. I know that I am NOT a doctor, but I know my body. I also know that when I eat gluten I have health issues. So, I've decided that I don't care what the doctor thinks! So hears to living a gluten-free life!! Cheers :) By the way, I have some really great recipes coming soon!

Awesomest Salad Ever!!

Hi again! It's been awhile since I've posted and well, I have alot of excuses. Mainly the fact that my Sjogren's Syndrome has been acting up, and my eyes were driving crazy! Plus my oldest little girl just turned 4, so I've been busy planning (and executing) her party. Now that you know where I've been, let's get to this wonderfully awesome salad and the recipe for it.

My husband and I absolutely LOVE DisneyWorld!! The first time I ever went was on my honeymoon and I couldn't believe how great it was. Once Todd made us reservations at The Brown Derby. It's a neat restaurant at MGM/Hollywood Studios and they have this great Cobb Salad. They serve it as an appetizer for 2, but I could really eat the whole thing. My sister found a recipe online for it (and the dressing), made it, and voila! It was wonderful! I've since made it a couple of times a month for dinner and made it for my daughter's birthday party. Since everyone has asked me for the recipe...here it is!!


The Brown Derby's Cobb Salad with French Dressing
Adapted from: Allears.net

Salad
1/2 head of Iceberg Lettuce
1/2 head of Romaine Lettuce
1 C cooked Chicken Breast
2 medium tomatoes (blanched & peeled)
6 strips cooked Bacon
1 Avocado
3 hard boiled Eggs
1 C crumbled Blue Cheese
2 Tbsp Chives

Dressing
1/2 C Water
1/2 tsp Sugar
1 1/4 Tbsp Salt
1 1/2 tsp Worchestire Sauce (make sure it's GF)
1 clove Garlic (minced)
1/2 C Red Wine Vinegar
Juice of 1/2 Lemon
1/2 Tbsp Black Pepper
1/2 Tsp Spicy Mustard
1 C Olive Oil

Directions: Chop both types of lettuce very fine and mix together in large bowl. Chop all other ingredients very fine. Arrange all ingredients over the lettuce in straight lines across the greens. Arrange chives diagonally across the above lines.

For the dressing: combine all ingredients and shake vigorously. Toss with salad and serve.

Weekly Menu Plan

I decided to link-up with the Gluten-Free Menu Swap over at Celiac Family this week! The ingredient of the week is potatoes and I've incorporated that into my menu with the chicken potpie and the au gratin potatoes. Check out the other menu's at this link: Gluten-Free Menu Swap


So, I have to confess that I've gotten a little off track with my gluten-free diet. Unfortunately, the reality of it is that this diet/lifestyle is pretty hard unless you never eat out. After my big setback with the addictive girl scout cookies, I then ate at a Chinese restaurant with a group. I did order something I could eat, but completely forgot that I couldn't have the fried wontons or the noodle in my wonton soup! Then, I ate the chicken salad at Truett's (didn't even think about whether it was G-Free or not) with crackers. Ugh, it's been a rough week all together and I've paid for it dearly. Anyhow, I think-at least I hope-I've learned my lesson!

On to this week's menu plan...

Monday: Bourbon Chicken w/ Steamed Rice

Tuesday: Chicken Marina

Wednesday: Chicken Pot Pie

Thursday: Country Ham w/ Au Gratin Potatoes & Green Beans

Friday: The Derby's Cobb Salad

Saturday: Chili-Lime Chicken Tacos (crock-pot meal)

Sunday: Honey Garlic Chicken w/ Rice (lunch), Greek Pasta Salad w/ Chicken (supper)

I am especially excited about the Au Gratin Potatoes from "The Pioneer Woman" and The Derby's Cobb Salad. I found a copycat recipe for the Cobb Salad and I'm hoping it's a wonderful as the one at Disney!

Easter Candy List

Hi there! I've been sick, so I haven't been posting as much, but I things are starting to get back to normal (as normal as it can be anyway, lol). Back to the reason for the post...

When I decided to try a gluten-free diet I was very nervous, intimidated, and scared. I am a HUGE fan of candy and I thought I would have alot of trouble getting my "fix." I was pleasantly surprised at the number of candy bars and just candy in general that are gluten-free. With that said, here's a link to the gluten-free Easter candy list: 2012 Easter Candy List.
*Please remember that ingredients can change at any time, so always check the products ingredient list or contact the manufacturer. 

Here's another link that you may find helpful if you are just starting a gluten free diet. It gives you a quick list of foods that you can eat-now :)
http://glutenfreeeasily.com/wp-content/uploads/2009/05/50-gf-foods-you-can-eat-today.pdf

A Really Big Problem...

(My stash...3 boxes have already been thrown away)

Okay, so I have a confession....my name is Brandy and I'm addicted to Girl Scout Cookies. It all started years ago with my first bite of a Thin Mint and has progressed to something so much more. Before deciding to try a gluten free diet due to many auto-immune issues, I signed up to buy several boxes of cookies from a girl scout at church. They just came in and I've already had more than my fair share! Ugh! I am totally paying for it today. I've already given one box to my parents, and I think my husband is going to help by taking the rest to work on Monday. The problem I have is that I really don't want to have them taken away-I want to eat them ALL!!

This is the worst setback I've had so far on my diet, but hopefully once these evil little things are out of the house I'll be back on track! Anyone had the same problem? What are your additions?

My New Favorite Vegetable!

Okay, so I never get excited about vegetables, but I am soooo excited tonight! The other day, my sister told me about this wonderful vegetable that is so versatile and that I really needed to try. I was a little skeptical (although I didn't tell her that), but found this scrumptious recipe on pinterest  and just had to give it a shot. Have I peaked your interest yet? Well then, take a look at this little cutie...

                                                   

In case you haven't figured it out yet, it's SPAGHETTI SQUASH! The really cool thing is that you cut the squash in half lengthwise, scoop out the seeds, put it in the microwave for a little bit, and then shred the insides with a fork. It comes out kind of like noodles (hence the name), or shredded hash browns. I love squash anyway, so I'm not sure why I haven't tried this before. So, the even better news is that this little beauty is loaded with nutrients and is low in calories! Wow, I can't believe I just rambled on so much about a vegetable...

Have any of you tried spaghetti squash? I'd love to hear your comments, suggestions, opinions!

Here is the link to the recipe I tried, (Spaghetti Squash Au Gratin) but I did alter it a little, so I'm included my variation of it below.

Spaghetti Squash Au Gratin

Okay, so my picture looks like a hot mess, but it was really, really good!

Adapted from Dandy Dishes

Ingredients:
1 Medium Spaghetti Squash
1 Small Onion
2 Tbsp Butter
1 Clove Garlic (Minced)
1 Tsp Thyme
1 Tsp Red Pepper Flakes
1 Cup Cheddar Cheese
1/2 Cup Heavy Whipping Cream



Directions:
Cut squash in half lengthwise and scoop out the seeds. Put in microwave safe bowl with 1/4inch of water and microwave for 10 minutes. While that is cooking, slice the onion very thin and begin to melt the butter in a skillet. Once the butter is melted, add garlic, red pepper flakes, thyme, & onions. Saute until onions are brown. Once the squash is done, shred the insides with a fork and blend with onions, cream, and 3/4 cup of the cheese. Put into a greased casserole dish and sprinkle with the remaining cheese. Bake at 350F for 10-15 minutes. Enjoy!

A New Frontier...

So, I've been feeling so wonderful since I've gotten rid of the gluten in my life-then it happened. Last night, my throat started getting scratchy and my nose started running. Ugh! Then I woke up this morning all kinds of achy. It just wasn't pretty! So, even though I wasn't scheduled to make Creamy Chicken Stew until Saturday I thought I would try it. When your sick all you want is chicken soup, right?

So, I found this recipe last weekend and was really excited to try it, since you use coconut milk to make it creamy. I took a picture, but it wasn't very good, so I'm just going to use the original picture from Erika's recipe over at Everyday Paleo Recipes for Life (please excuse my laziness, but I get lazy when I'm sick). The coconut milk was a welcome change to the flavor, but definitely not overpowering. I recommend this recipe to anyone who needs a "chicken soup" kinda night! Enjoy!

                                         

Click here for the recipe:

"Creamy" Chicken Tomato Soup

My (Very Long) Story-Part 1

Alot of people that have been in my life know some or part of my experience with autoimmune diseases. To start I need to say that what has happened to me is still going on within my body and is still somewhat of a mystery. This is a really long story, so I will be breaking it up into several posts. Please feel free to post comments or questions. My hope in sharing my story is that it will give some insight into the mysterious world of autoimmune diseases.


Okay, deep breath, here goes...

It all started in December of 2006. My husband and I had just returned from a trip to Germany with my in-laws. I should probably mention that the last two days of the trip I was stuck in our hotel with fatigue, nausea, and stomach cramps. Once I got home, I already had an annual exam scheduled, so I decided to ask my doctor about my symptoms. Of course she had no idea, but sent me upstairs (our insurance was with Kaiser Permenante at the time) to a family physician. This doctor didn't have a clue what to test for, sent me to get a chest x-ray, and sent me home with some medicine to help with possible inflammation. By the time I got home, by throat and jaw area were killing me. So much so that it hurt to open my mouth wide enough to eat anything. My husband and I had plans with friends that night to see a movie at the Fox, but since I wasn't feeling well, I told him to go ahead and go without me. By the time he got home, the left side of my face was horribly swollen. The next day we went back to the doctors office to get things figured out. They decided to do some blood work, which ended with me almost fainting, then getting an IV for fluids, then heading to the hospital because they couldn't figure out why my blood pressure was still so low.

Well, my hospital stay lasted a week and my diagnosis was that I had a viral infection. "WHAT?!" Was my reaction. That was it-nothing else-not even a doctor to follow up with. So, I went on with my life.

Here is an example of what my Vasculitis looked like.
(These are not my legs)

The next month I notice a weird rash on my lower legs. I just attributed it to the fact that I worked, then went to school and wore pretty high heels most days. My husband convinced me to go to the doctor. That doctor did some tests and immediately referred me to a rhuemotologist. I was a little worried considering that my blood tests indicated that I had something in the autoimmune family (lupus, rheumatoid arthritis,etc)! Anyhow, this rhuemotologist put me on prednisone, did more blood test, and this went on for a while. I was also sent to a dermotologist, who took a biopsy of my leg (which resulted in henoch purpura). The doctors still couldn't figure out why my blood tests were showing that I should have all the symptoms of Lupus and Rheumatoid Arthritis. Keep in mind my only symptom at this time was the rash.  Throughout the whole summer of 2007 I dealt with this. Sometime during that summer (can't pinpoint when), we figured out that the rash was an autoimmune disease called Vasculitis. My Rheumatologist still didn't know what to give me for it except steroids (which I didn't accept-they didn't help and the side effects were horrible). Not only was the rash horrible to look at, it hurt extremely bad. Most of the time, after the rash appeared, it was very hard for me to walk for a couple of days. I didn't want to wear shorts, but pants just irritated it. As the summer went on, the rash got worse. It was raised and very sensitive to the touch. I was getting really worried that it wouldn't ever go away.

Next week-Vasculitis and Pregnancy

Mayo-less Chicken Salad (Recipe Review)

I've been wanting to try this chicken salad recipe from Adventures of a Gluten Free Mom and I finally made it today. My review is that the dressing was a little too bland to me. I don't know what it needed (I'm definitely not a chef), but it was missing something. I think the macadamia nuts just made it a little too dry, but then the oil made it a little too oily. I really liked the combination of the chives, chicken, & cherries though. I will make this again, but probably put a simple red-wine vinaigrette dressing instead. Here's the recipe for you to try-I'd love to hear your comments and suggestions on what you think!

The BEST Mayo-Free Chicken Salad
From: Adventures of a Gluten Free Mom

Ingredients:

5 Boneless, Skinless Chicken Breast (Already Cooked)

1/2 Cup Diced Scallions

1 Cup Dried Cherries (Gluten Free)

Macadamia Dressing:

1 Cup Macadamia Nuts

2 Garlic Cloves

1/2 tsp Sea Salt

2/3 Cup Olive Oil

Directions (for the Dressing)

Combine nuts, garlic, & salt in blender and blend until smooth. Add in olive oil and blend until creamy. Combine chicken, scallions, and cherries into a bowl and pour about 1/2 of the dressing in and combine.

Week 3-Staying Strong!

Okay-so in my attempt to stay "ahead of the game" this week, here is my menu! I'm really excited about the dinners I have selected this week. Last week, most of my dinners were pretty simple and included more rice and pasta. I'm really trying to stay away from that (even if they are gluten free) this week.

 Also, I found this absolutely wonderful website that I thought I would share: www.onceamonthmom.com! The owner of this blog makes a monthly menu which is intended for you to use at the first of the month and spend one day preparing all of the dinners. This way you have your whole month of meals planned out and already prepared-just take it out of the freezer and follow instructions.

Week of: February 6-February 12, 2012
	Breakfast	Lunch	Dinner
Monday	Cinnamon Vanilla	Chicken & Green Beans	Kung Pao Chicken w/ Rice
	Pancakes		glutenfreemommy.com
Tuesday	French Toast	Kung Pao Chicken	Chicken Tenders/Mac&Cheese
	pamelasproducts.com	String Cheese
Wednesday	Bacon, Egg, & Cheese	Chicken Salad	Taco Corn Fritters
	Sandwiches	Apple	onceamonthmom.com
Thursday	Cereal	Taco corn Fritters	Cheesy Potato Soup
		Banana	onceamonthmom.com
Friday	Apple  Coffee Cake	Grilled Cheese &	BBQ w/ Baked Potato
	(crockpot365)	Fruit	angelaskitchen.com
Saturday	Bacon & Eggs	Left over BBQ	Chicken, Broccoli, & Rice
			Casserole
Sunday	Muffins (apple or banana)	SC Marina ck & veg	Leftovers
		sparkpeople.com

2 Weeks and Counting...

Okay, so I'm almost to the end of my second week on a gluten free diet and things are looking up! I feel much better (with the occasional headache or frustration-I think both of these are normal with 2 small kids, right?)! It feels like I can actually think a little clearer, I have more energy, and I'm just all around in a better mood. I did have some cravings this week for Zaxby's and Chicken Run (a local fast food restaurant here), but I overcame it. 

Also, just an interesting fact...my husband was in a hurry and forgot his GF breakfast & lunch this morning (I can't imagine remembering anything at 4:30 in the morning), so he ate a biscuit for breakfast and Subway for lunch. By the time he got home (around 4pm) he had to go lie down. He said he felt so nauseous, had a headache, and just felt lousy. I truly believe this is because of the diet. Now, he may not necessarily have Celiac Disease, but I think that he must have a sensitivity to gluten. It only makes sense!

I know that I was really slack about getting my menu up this week so I've included it at the end of this post. I will try to post some of the recipes and reviews this weekend. I am also working on a series of blog posts concerning my autoimmune diseases.

Week of: January 30-February 5, 2012
	Breakfast	Lunch	Dinner
Monday	Pumpkin Bread	White Chili	Frito Pie
	Strawberries	Apple
Tuesday	Strawberry Smoothie	Greek Pasta Salad	Chicken Fettucini Alfredo
		Banana	Salad
Wednesday	Bacon & Eggs	Greek Pasta Salad	Chicken Fajitas
		Apple	(glutenfreehub.com)
Thursday	Pancakes	Cheese Quesadilla	Garlic Lime Chicken
	Strawberries	w/ Corn Tortillas	(recipes.sparkpeople.com
Friday	Apple  Coffee Cake	Chicken & Rice	Cauliflower Pizzas
	(crockpot365)		(recipegirl.com)
Saturday	Bacon & Eggs	Hamburgers	Kung Pao Chicken
		& Chips	(glutenfreemommy.com)
Sunday	Muffins	Angel Chicken	Leftovers/Cereal
	(ichef.com)	(food.com)

Still So Excited!

Okay, so it may sound crazy, but I am so happy to be on this diet!!! I know it's only week 1, but so far my husband and I have lost weight (just an added bonus), I do feel better (physically and mentally), and Maggie has not complained about her stomach hurting her once! Wow! I keep telling myself that this all may be a coincidence, but from the research that I've done, it's completely normal to feel better within the week.

So, tomorrow we have a birthday party to go to. It may be bad, but I'm actually thinking about letting Maggie eat the cupcake or cake there just to see if her stomach hurts after...is that bad? It probably is. I'm gonna have to sleep on that one. I've been trying to explain to Maggie what it means to be gluten-free. Basically she understands that if she eats certain foods, they will hurt her stomach-not bad for a 3 year old. I have no idea if she actually has a gluten sensitivity or not, but she has always complained about her stomach hurting.

The big problem that I've run into is that this diet can get very expensive. There is a wonderful gluten-free community on-line with all kinds of recipes and tips. However, I'm still very overwhelmed with all of the flours and other ingredients that I am not familiar with. I am determined to figure out more easy, gluten-free meals within our budget. If I figure it out-I'll be sure to write a post about it, but until then...any suggestions?

And the Beat Goes On...

Well, it's day #2 with my gluten free diet and it actually hasn't been as hard as I thought (of course, it is only day 2). This morning I made pancakes for breakfast from the GF Bisquick mix and just used the recipe on the back. The recipe was easy and the girls each ate 2 plus a banana! I know it may be in my head (probably), but I actually felt a little better today. My eyes are still bothering me, but I physically feel better and was able to do a little more today.

I thought I would go ahead and post the recipe that I made for supper tonight. It's easy, simple, and so healthy!

I know, my picture taking skills are awful, but you get the idea

Greek Pasta Salad with Chicken
Adapted from: Celiac Family

Ingredients:
1 8oz box of Rice Spiral Pasta
3 Boneless Skinless Chicken Breasts
McCormick Chicken Grilling Spices
1 Tbsp Butter
1 Medium Tomato
1 Medium Cucumber
1 Small Head of Broccoli
1 Jar Kalamato Olives (really any olives would work)
4oz Feta Cheese Crumbles

Dressing:
3/4 C Canola Oil
1/4 C Red Wine Vinegar
2 packets True Lemon
1 Tsp Oregano
2 Cloves Minced Garlic


Directions:
Boil Pasta according to package directions. Add Butter to a heated skillet. Clean chicken and pat dry. Sprinkle McCormick spice on both side of chicken then add to skillet on medium heat (Cook for about 5-7 minutes on each side or until no longer pink in the center).

While pasta and chicken are cooking, wash and cut your vegetables.

Drain pasta and rinse with cool water. Slice chicken into bitesized pieces. Combine all ingredients for dressing and whisk together (I just made my dressing in the large bowl that I would serve out of.

Add in vegetables, cheese, chicken, olives, then pasta. Toss to coat in the dressing. So easy!

I loved this recipe because I know that I can easily whip it up for a light lunch or dinner and just throw whatever vegetables I have on hand. Everyone enjoyed this and there's plenty left over for lunch tomorrow! Yay me!

First GF Meal!

Okay, so I decided to start simple with the whole "gluten-free" diet. Tonight for dinner was (drum roll please)...Chicken, Broccoli, & Rice Casserole! I used a recipe from Gluten Free Mommy's website, but did modify it slightly since I couldn't find some of the ingredients. It turned out rather well! The kids ate everything on their plate and my husband couldn't taste a difference. Boy, I hope all the recipes are this easy :)

So, here is the recipe in case you would like to try it for your family!

(Okay-so maybe it doesn't look as appetizing as I thought, but it  was very tasty!)

Chicken, Broccoli, & Rice Casserole
Adapted from: Gluten Free Mommy's Chicken, Broccoli, & Cheese Casserole

Ingredients:
3 Large Chicken Breasts (cooked and shredded)
1 1/2 Cup Cooked Brown Rice
1lb Fresh Broccoli
2Tbsp Butter
2 Tbsp All Purpose Flour
Dash of Salt and Pepper
1/2 Tsp Liquid Mustard (I didn't have dry mustard on hand)
1 1/2 Cup Milk
1 Packet Real Lemon
1 1/2 Cup Cheddar Cheese

*The original recipe calls for GF bread crumbs (which would have been a nice addition, but I couldn't find them at my local supermarket, so I opted for the cheese).



Directions:
Melt Butter in a small saucepan over low heat. Add flour, salt, pepper, & mustard and whisk together until bubbly.
                                        

Pour in milk and continue to whisk. Once mixture has started to thicken, mix in cheese and remove from heat.

In a large bowl, combine broccoli, rice, and cheese. Pour in soup mixture and lemon packet then stir together. Pour in casserole dish and top with cheese.

Pretty easy, huh?! Since I'm just starting my GF journey, I obviously haven't changed out my bakeware. I am a little concerned that my Pampered Chef Stoneware is porous and could possibly cross-contaminate the food. I would recommend using a glass casserole dish.

Let me know if you try this! I would love to here your opinion!

Going Gluten Free-Week 1

Okay, so after many autoimmune issues (which I'll address in another post) I've decided-with my doctor's permission- to try a gluten free diet. I thought this blog would be a great way to express my struggles and opinions regarding gluten free products, recipes, and benefits. I am so excited and so nervous at the same time. From what I've found in my research, going GF will help with fatigue, mood, stomach issues, eye issues, joint pain and many other symptoms that many people with autoimmune diseases face. A big concern that I have is that many GF products are very expensive and we are a low-income household. My goal at the grocery store this week is to find affordable options for staple items that I can use (plus snacks-you gotta have those, right?). Here is my food menu for this week (Monday's breakfast and lunch is missing since I haven't been to the store yet).

Week of: January 23-29, 2012
	Breakfast	Lunch	Dinner
Monday			Broccoli Rice
			Chicken Casserole
Tuesday	Hashbrowns & Bacon	Left overs	Greek Pasta Salad
			w/ Chicken
Wednesday	Eggs, GF Biscuits,	Chicken Salad	Pot Roast w/
	& Fruit	Fruit	Potatoes & Carrots
Thursday	GF Pancakes & Fruit	Beef Stew	Sesame Chicken
			w/ Jasmine Rice
Friday	Smoothies	Fettucine Alfredo	Steak w/ Onions & Mushrms
			Mashed Pot & Green Beans
Saturday	Biscuits, Bacon, & Fruit	Steak Sandwiches	GF Chicken Tenders
			w/ Mac& Cheese
Sunday	GF Muffins	White Chili Chicken	Nachos w/ Corn Chips