This makes some tasty, tender pork! Tastes great with rice (or pasta), especially if you spoon the drippings over the rice.
Oven-Baked Pork Chop Casserole
4 pork chops
marinade
1 cup chicken broth (or water)
1 medium onion, sliced into rings
1 red bell pepper, sliced
1. In a casserole pan, drizzle some marinade on the bottom of the pan
2. Arrange pork chops in the casserole pan and brush on marinade
3. Pour chicken broth or water into pan for moisture
4. Spread onions and peppers on top
5. Cover and bake 350˚ for 45 minutes or until the pork is done (170˚)
Saturday, March 27, 2010
Mustard Marinade or Dressing
This is my favorite marinade! I use it on chicken, pork, or beef. It can also be used for a great-tasting salad dressing on pasta or fresh greens.
When I couldn't have any more pre-made marinades and sauces, I discovered a love for mustard... something I didn't have before. It's amazing how your taste buds change over time, especially when you no longer saturate everything you eat with mixes. You learn what food actually tastes like and you learn to love the taste of food! ;)
1 Tbl dijion mustard (yellow mustard works well, watch ingredients - some brands are better than others)
½ Tbl vinegar, balsamic or any other flavored vinegar
1 tsp lemon juice
2 Tbl olive oil (double for dressing)
2 tsp oregano or Herbs de Provence or parsley (they all taste great)
½ tsp sea salt
A little garlic
1. Mix together and brush on meat of your choice or use as a salad dressing
When I couldn't have any more pre-made marinades and sauces, I discovered a love for mustard... something I didn't have before. It's amazing how your taste buds change over time, especially when you no longer saturate everything you eat with mixes. You learn what food actually tastes like and you learn to love the taste of food! ;)
1 Tbl dijion mustard (yellow mustard works well, watch ingredients - some brands are better than others)
½ Tbl vinegar, balsamic or any other flavored vinegar
1 tsp lemon juice
2 Tbl olive oil (double for dressing)
2 tsp oregano or Herbs de Provence or parsley (they all taste great)
½ tsp sea salt
A little garlic
1. Mix together and brush on meat of your choice or use as a salad dressing
Egg Muffins
There are two ways you can make this yummy breakfast meal, and since breakfast is truly the most important meal of the day, I thought I'd share more of my favorites!
My SIL, Jill, does this in bulk and then freezes the extras for her children to eat during the week. Here's her recipe:
Sausage Egg Muffin
Night before mix together:
12 eggs
1 lb cooked breakfast meat
2 cup cottage cheese
Refrigerate over night
Next morning, mix together:
½ cup flour
1 tsp baking powder
Stir in ¼ cup butter
Bake in muffin tin that are well greased or use silicone muffin cups
Bake 350˚ for 20 min or until a knife comes out clean
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here's my recipe I make in the morning when I'm low on time:
6 eggs
1/8 cup grapeseed oil
¼ cup almond flour
¼ tsp sea salt
¼ tsp baking soda
1 cup cheese - shredded, cottage cheese, ricotta cheese...
1 Tbl oregano or dill seasonings (either seasoning is yummy)
1. Mix together eggs and grapeseed oil
2. Carefully combine flour, salt, and soda before mixing the dry ingredients to the wet
3. Stir in the cheese and seasonings
4. Spoon into mini muffin pan (silicone is the best - otherwise the egg mixture sticks really bad)
5. Bake 350˚ for 10-12 minutes
My SIL, Jill, does this in bulk and then freezes the extras for her children to eat during the week. Here's her recipe:
Sausage Egg Muffin
Night before mix together:
12 eggs
1 lb cooked breakfast meat
2 cup cottage cheese
Refrigerate over night
Next morning, mix together:
½ cup flour
1 tsp baking powder
Stir in ¼ cup butter
Bake in muffin tin that are well greased or use silicone muffin cups
Bake 350˚ for 20 min or until a knife comes out clean
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here's my recipe I make in the morning when I'm low on time:
6 eggs
1/8 cup grapeseed oil
¼ cup almond flour
¼ tsp sea salt
¼ tsp baking soda
1 cup cheese - shredded, cottage cheese, ricotta cheese...
1 Tbl oregano or dill seasonings (either seasoning is yummy)
1. Mix together eggs and grapeseed oil
2. Carefully combine flour, salt, and soda before mixing the dry ingredients to the wet
3. Stir in the cheese and seasonings
4. Spoon into mini muffin pan (silicone is the best - otherwise the egg mixture sticks really bad)
5. Bake 350˚ for 10-12 minutes
Mini Blueberry Muffins
Gluten Free Recipe comes from elanaspantry.com
I love these for breakfast or any snack time! They take only minutes to whip up and are ready in just over ten minutes! Make sure you turn on your oven before you begin mixing the batter. ;)
Gluten Free Blueberry Mini Muffins
½ cup almond flour (or ¼ cup almond and ¼ cup coconut flours)
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup honey (or agave nectar)
3 eggs
½ cup frozen blueberries (we like to also use frozen raspberries)
1. In a medium bowl, combine grapeseed oil, honey, and eggs.
2. In same bowl, place flour, salt, and soda, carefully combining the dry ingredients before stirring dry and wet together. Then fold in the blueberries.
3. Grease a mini muffin tin with grapeseed oil (I like to use mini silicone muffin pan instead or you can use mini muffin papers).
4. Spoon the batter 1 tablespoon at a time into the mini muffin pan.
5. Bake at 350˚ for 10-12 minutes, or until firm (until lightly golden)
6. Cool and serve.
A few side notes:
~I use only one bowl for both wet and dry ingredients because I don't like doing more dishes than absolutely necessary.
~I have stopped using agave nectar due to it's special "birth control" properties that can also cause early miscarriages. If you'd like to learn more about this subject, drop me a line. Instead, I use darker honeys with more robust flavors. I don't like the light, highly sweet flavor of honey, but that's my own preference.
~I LOVE using grapeseed oil because it doesn't change the flavor of the food and it's quite healthy, similar to Olive Oil. I use it most often in cooking, especially stovetop cooking because it has a high flash point. Grapeseed oil is extremely expensive, so I buy it online in bulk at http://www.bulknaturaloils.com/
~The best Almond Flour around is Honeyville's Blanched Almond Flour. I also buy this online at http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx. Other brands of almond flour just can't compare. It's also expensive, but with a husband that doesn't handle gluten, you find a way to make the budget work! Besides, it has a higher protein content, which is great for me and my "reactive hypoglycemic" diet.
~Sea Salt is a little more coarse than traditional salt and seems to work better in gluten-free recipes. Not sure why, but I've tried both and I like the flavor better with sea salt. I buy mine from the local grocery store. A hint... it needs to be ground sea salt, not the coarse kind, otherwise its too large, like kosher salt.
I love these for breakfast or any snack time! They take only minutes to whip up and are ready in just over ten minutes! Make sure you turn on your oven before you begin mixing the batter. ;)
Gluten Free Blueberry Mini Muffins
½ cup almond flour (or ¼ cup almond and ¼ cup coconut flours)
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup honey (or agave nectar)
3 eggs
½ cup frozen blueberries (we like to also use frozen raspberries)
1. In a medium bowl, combine grapeseed oil, honey, and eggs.
2. In same bowl, place flour, salt, and soda, carefully combining the dry ingredients before stirring dry and wet together. Then fold in the blueberries.
3. Grease a mini muffin tin with grapeseed oil (I like to use mini silicone muffin pan instead or you can use mini muffin papers).
4. Spoon the batter 1 tablespoon at a time into the mini muffin pan.
5. Bake at 350˚ for 10-12 minutes, or until firm (until lightly golden)
6. Cool and serve.
A few side notes:
~I use only one bowl for both wet and dry ingredients because I don't like doing more dishes than absolutely necessary.
~I have stopped using agave nectar due to it's special "birth control" properties that can also cause early miscarriages. If you'd like to learn more about this subject, drop me a line. Instead, I use darker honeys with more robust flavors. I don't like the light, highly sweet flavor of honey, but that's my own preference.
~I LOVE using grapeseed oil because it doesn't change the flavor of the food and it's quite healthy, similar to Olive Oil. I use it most often in cooking, especially stovetop cooking because it has a high flash point. Grapeseed oil is extremely expensive, so I buy it online in bulk at http://www.bulknaturaloils.com/
~The best Almond Flour around is Honeyville's Blanched Almond Flour. I also buy this online at http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx. Other brands of almond flour just can't compare. It's also expensive, but with a husband that doesn't handle gluten, you find a way to make the budget work! Besides, it has a higher protein content, which is great for me and my "reactive hypoglycemic" diet.
~Sea Salt is a little more coarse than traditional salt and seems to work better in gluten-free recipes. Not sure why, but I've tried both and I like the flavor better with sea salt. I buy mine from the local grocery store. A hint... it needs to be ground sea salt, not the coarse kind, otherwise its too large, like kosher salt.
Friday, March 26, 2010
Reactive Hypoglycemia
Shortly after Christmas, my energy levels decreased rapidly. Yes, pregnancy causes you to become more tired, but this was a bit ridiculous! I literally slept all day and all night for weeks. Not normal.
Having the previous history I do with fatigue, I knew something wasn't right.
Thankfully, James began a rotation that month with Dr. Similario, a diabetic. James shared with him some of the sugar issues I've had and that I was struggling with food and my energy levels. He referred me to one of the best diabeties clinics in the US located at Penn University Hospital. Although I don't have diabeties, no where close to it, they know their sugars and how to deal with imbalances.
It was truly a blessing from heaven to be sent there! I met with a wonderful doctor, Dr. Cardillo, who just had her own baby this month, and was diagnosed with "reactive hypoglycemia," which just means that my blood sugar drops below 70 when I eat simple sugars. The treatment, stay away from too many simple sugars and combine every starch I eat with a protein & fiber. Truthfully, it's the same diet I've had for years, but now I have a name for it! ;)
Dr. Cardillo sent me to see the clinic's nutritionist, Linda, to help me expand my food intake and make sure my pregnant self was getting all the calories it needed... which I wasn't, and still struggle with eating as much as I need to eat. Living on a tight budget and having to actually make almost everything I eat can be a bit of a deterrent.
I love Linda! She was most helpful and gave me so much liberty!! ;)
Here's what my eating life consists of now:
Breakfast: no more cereal without eating extra protein with it. I can have eggs and toast, peanut butter and pancakes, cereal with greek yogurt (with some extra protein from nuts or such)... Usually I have a couple of eggs with toast or cereal/milk and save the peanut butter and greek yogurt combos for snacks.
Lunch: left overs, usually. But I have to make sure I eat 3-4 oz of protein combined with some kind of carb (bread, pasta, rice, fruit, etc.), plus eat plenty of veggies!
Dinner: Again, 3-4 oz of protein combined with a serving of carbs, plus veggies.
Snacks: I eat snacks at 10am, 2pm, 4pm, 8pm ...ish. Basically, you eat every two hours! Especially being pregnant, I can't eat a whole lot at one time, so I eat smaller snacks throughout the day. This is what Linda helped me with the most. Here's my snack ideas:
~peanut butter with fruit (best with apples and pears - they have less sugar than oranges and bananas)
~greek yogurt - love it! Chobani is my favorite. Carb to protein ratio is almost equal. Add a few nuts and you're set!
~Blueberries have hardly any sugar, so I can eat them by the handfuls and not have much of a reaction! ;)
~Protein bars, mainly Luna or Purebar. Chocolate's not good for me or the baby so I stick with nuts & berries. And these actually taste good, amazingly.
~Cheese (cottage or ricotta or any type of block cheese) with crackers, bread, cereal, fruit, etc.
~more leftovers is always good
I try to rotate so I don't get too sick of any one thing, but these snack ideas have been a life saver for me! Much of my energy has return, although I still have the normal tiredness that comes from pregnancy... but it's not over-the-top exhaustion... most of the time. ;)
One great thing I learned from Linda is that I don't have to completely avoid sugar! As long as I eat it with protein I do alright. I still feel a bit of an affect from actual sugar, but it's getting better.
I also learned that eating a protein source all by itself (like just an egg or a handful of nuts) also causes a drop in the blood sugar. They must be combined... when you eat sugar, the body absorbs it quickly into the blood stream; when you eat protein, the body takes time to absorb it so your body doesn't get the sugar it needs quick enough. When you combine the two, the body doesn't absorb the sugar too quickly to spike your blood sugar, but it sustains the level of blood sugar over the course of two hours or so, hence why you must eat small meals all day long. ;)
Summary: Combine protein with every starch you eat! Eat small meals every two hours or so to maintain energy levels. Be creative with meal combinations to add variety and try new flavors!
Having the previous history I do with fatigue, I knew something wasn't right.
Thankfully, James began a rotation that month with Dr. Similario, a diabetic. James shared with him some of the sugar issues I've had and that I was struggling with food and my energy levels. He referred me to one of the best diabeties clinics in the US located at Penn University Hospital. Although I don't have diabeties, no where close to it, they know their sugars and how to deal with imbalances.
It was truly a blessing from heaven to be sent there! I met with a wonderful doctor, Dr. Cardillo, who just had her own baby this month, and was diagnosed with "reactive hypoglycemia," which just means that my blood sugar drops below 70 when I eat simple sugars. The treatment, stay away from too many simple sugars and combine every starch I eat with a protein & fiber. Truthfully, it's the same diet I've had for years, but now I have a name for it! ;)
Dr. Cardillo sent me to see the clinic's nutritionist, Linda, to help me expand my food intake and make sure my pregnant self was getting all the calories it needed... which I wasn't, and still struggle with eating as much as I need to eat. Living on a tight budget and having to actually make almost everything I eat can be a bit of a deterrent.
I love Linda! She was most helpful and gave me so much liberty!! ;)
Here's what my eating life consists of now:
Breakfast: no more cereal without eating extra protein with it. I can have eggs and toast, peanut butter and pancakes, cereal with greek yogurt (with some extra protein from nuts or such)... Usually I have a couple of eggs with toast or cereal/milk and save the peanut butter and greek yogurt combos for snacks.
Lunch: left overs, usually. But I have to make sure I eat 3-4 oz of protein combined with some kind of carb (bread, pasta, rice, fruit, etc.), plus eat plenty of veggies!
Dinner: Again, 3-4 oz of protein combined with a serving of carbs, plus veggies.
Snacks: I eat snacks at 10am, 2pm, 4pm, 8pm ...ish. Basically, you eat every two hours! Especially being pregnant, I can't eat a whole lot at one time, so I eat smaller snacks throughout the day. This is what Linda helped me with the most. Here's my snack ideas:
~peanut butter with fruit (best with apples and pears - they have less sugar than oranges and bananas)
~greek yogurt - love it! Chobani is my favorite. Carb to protein ratio is almost equal. Add a few nuts and you're set!
~Blueberries have hardly any sugar, so I can eat them by the handfuls and not have much of a reaction! ;)
~Protein bars, mainly Luna or Purebar. Chocolate's not good for me or the baby so I stick with nuts & berries. And these actually taste good, amazingly.
~Cheese (cottage or ricotta or any type of block cheese) with crackers, bread, cereal, fruit, etc.
~more leftovers is always good
I try to rotate so I don't get too sick of any one thing, but these snack ideas have been a life saver for me! Much of my energy has return, although I still have the normal tiredness that comes from pregnancy... but it's not over-the-top exhaustion... most of the time. ;)
One great thing I learned from Linda is that I don't have to completely avoid sugar! As long as I eat it with protein I do alright. I still feel a bit of an affect from actual sugar, but it's getting better.
I also learned that eating a protein source all by itself (like just an egg or a handful of nuts) also causes a drop in the blood sugar. They must be combined... when you eat sugar, the body absorbs it quickly into the blood stream; when you eat protein, the body takes time to absorb it so your body doesn't get the sugar it needs quick enough. When you combine the two, the body doesn't absorb the sugar too quickly to spike your blood sugar, but it sustains the level of blood sugar over the course of two hours or so, hence why you must eat small meals all day long. ;)
Summary: Combine protein with every starch you eat! Eat small meals every two hours or so to maintain energy levels. Be creative with meal combinations to add variety and try new flavors!
Back to blogging
Sorry about my hiatus from blogging so shortly after I began. Pregnancy and other things took over my life, but I'm back... at least until the baby comes! ;) We'll see what life is like after that.
For now, I thought I would share some of my favorite recipes... cookies, breads, muffins, one-pot meals, and the like.
My goal is to fill this blog with several recipes before my baby is born so all of you can enjoy the yummy goodness! :)
For now, I thought I would share some of my favorite recipes... cookies, breads, muffins, one-pot meals, and the like.
My goal is to fill this blog with several recipes before my baby is born so all of you can enjoy the yummy goodness! :)
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