Looking for ideas on how to use the pumpkins seeds left over from the Maple-Roasted Pumpkin and Crispy Bacon Risotto? Try this. Preheat oven to400. Toss cleaned and dried pumpkin seeds (I soak mine in water overnight) with 1/2 tsp olive oil, 1/4 tsp cumin, 1/4 cayenne, and salt to taste. Roast on parchment lined pan for 20-30 minutes, stirring occasionally, until light, dry and crackly. Toss on a salad or enjoy by the handful.
Tag Archives: allergy elimination diet
Allergy Elimination Diet: Reintroducing Eliminated Foods
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This is the fourth post in our allergy elimination diet series.
Hello a.e.d. participants. Congratulations! You made it through 28 days of massive diet upheaval, intense hunger and cravings, and pull-your-hair-out confusing trips to the grocery store. Well done! Now, the time has come to slowly and carefully reintroduce the foods you have eliminated.
No, that does not mean you go and grab the first double stack cheeseburger you see. In order to accurately determine which foods may be problematic, each type needs to be tested in its most basic form. Wheat- not bread, because that could be gluten, wheat, soy, yeast or an additive (if you use a prepackaged bread). Instead buy some cream of wheat and eat it plain. For dairy products, reintroduce basically and individually. Milk, cheese, yogurt (unflavored), and ice cream should all be done separately and days apart. Cow, goat, sheep and other milks should also be tested separately. This allows you to determine if one type of dairy is problematic and not others, if all dairy is problematic, or (for the lucky among you) no dairy is problematic.
You get the idea; every reintroduced food, from Almonds to Zesty lemons, should be in its simplest state. After eating, carefully observe the effects each food has on you. Consider keeping a record of the results for your doctor and yourself. Give yourself roughly a day with each food, and have that food two or three times over the course of the day. If you have a bad reaction to a food, wait until you are symptom free before moving on to a new item.
Also, if you find a problem, educate yourself. Don’t wander through the rest of your life a victim to this allergy or sensitivity; find out if there are treatments, make sure you have a clear enough understanding of the problem to keep yourself safe and healthy. Look for or create alternative favorite recipes; educate your loved ones, patiently and graciously. On that note: after this intense a.e.d. experience, food and your personal restrictions are looming large in your mind. Don’t assume that they are in everyone else’s; you friends and family have their own problems and health concerns and, simply, lives to keep up with. If they offer you a problematic food, don’t melt down; calmly decline and explain. You may have to do this a dozen times with the same person. Also, for group meals and parties: it is easier (and safer) for an individual with allergies to make provision for themselves than to expect others to do it for them. So take a dish that fits your dietary needs, and make it so fantastic that others want the recipe! If someone does go out of their way to cater to your allergy, show them how much you truly appreciate that consideration. Bottom line, extend a little grace to those around you.
I sincerely hope that the allergy elimination diet information provided here on One is Hungry has been helpful. I will be continue to post new a.e.d recipes and stories of other people’s a.e.d. journeys from time to time. The more accurate and in depth information that is made available, the greater the chance that someone with find the answers or help they are looking for! If you have completed the a.e.d. journey and would like to share your story, tips or recipes, please contact me.
Simple Food: Green Salad with White Beans, Boiled Egg and Champagne Vinaigrette
I can almost hear you thinking, “Simple! What is simple about soaking and cooking beans, boiling eggs, and preparing a homemade dressing?” but I promise it is true! Let’s break it down. The beans can be prepared ahead of time and kept in the refrigerator for several days, or they can be pre-cooked beans from a can (drained and rinsed, of course). Boiled eggs take roughly 10 minutes from fridge, to pot, to ice bath, to peeled and quartered, ready to be eaten. The Sauce, otherwise known as champagne vinaigrette, takes 2 minutes and a mason jar. So toss up some leafy greens, throw in a generous handful of vegetables and you can have a gorgeous, healthy meal in well under 30 minutes.
Green Salad with White Beans, Boiled Egg
salad greens (be adventurous and hop off the Iceberg; try green leaf, red leaf, romain, butterhead,arugula, or get really crazy with kale, chard, dandelion or escarole)
cooked white beans (aiming for toothsome, not mushy)
red bell pepper
The Sauce|Champagne Vinaigrette
adapted from The Barefoot Contessa Cookbook
2 Tbs. champagne vinegar
1/2 tsp. dijon mustard
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
4 to 5 Tbs. good extra virgin olive oil
(try this, and then play around with the ratios. Jason and I love a vinaigrette with a bit of a bite and a lovely, well-emuslified consistency. You may like something milder, or just different.)
Combine vinegar, mustard, salt and pepper in a mason or jelly jar. Swirl, or shake, to combine, then add oil. Now put the lid on, and shake what your momma gave you (and the jar, too). Continue to shake until oil and vinegar have emulsified (combined in such a way that they are not separate from one another).
Allergy Elimination Diet: Sample Menu and Time Saving Tips
This is the third post in our allergy elimination diet series.
Hello, hello! At time of posting, I am in the deep South and heading deeper, talking myself hoarse with my best friend, preparing to spend the week with both sets of family, and glorying in uninterrupted time with my husband. I’ll be doing my best to post updates and pictures of our continuing adventures in the weeks to come!
Now, let’s talk about you! At least, some of you; the moment has come to start your allergy elimination diet! You have talked to your doctor (or decided to be a rogue agent), you’ve carefully considered the costs and inconveniences and determined that this is the course for you. Hooray! To help you along and inspire your own culinary creativity, I have provided a sample menu for the week below. It seems a bit elaborate, I know! I just wanted to show that you still have amazing options available to you, in spite of all the restrictions. You can keep things simple or go hog wild with all the recipes and links I’ve provided: do what works for you and allows you to stay committed to the a.e.d for the next 28 days! Even if you don’t use my exact plan (and, honestly, 99% of people would not), have a plan, something definite to fall back on when you are experiencing some food withdrawals and are ravenous. Strive for variety; a broad spectrum of foods will keep your palate interested and help ensure you are getting all the nutrients necessary. After the menu I’ll be going into a few time saving and preparation ideas. Notice I’ve left some open spaces; use your own creativity and fill in the blanks! (Click on the image below to open the PDF and access recipe links).
So, time saving tips:
1. Put all beans on to soak at the same time, then cook them at the same time (in separate pots). Do this on the weekend and simply pull them out of the fridge as needed.
2. Try to process (wash and cut as necessary) any fruits and veg before storing (except berries and things that need to be kept dry until eaten).
3. If you really like oatmeal, make a large pot at the beginning of the week; oats warm up beautifully with the addition of hot liquid!
4.Try making dips, spreads, and sauces ahead of time.
5. Fix snack packs ahead of time for the whole week and have them ready to pull out of the fridge before leaving home in the morning.
I know it sounds like a lot to do, but if you get all of it out of the way on a Saturday or Sunday, weekday meal prep will goes loads faster! And now, good luck, happy (healthy) eating, and I’ll be seeing you soon.
Some Like it Hot: Three Bean Chili
What are we up to; well, would you be surprised to hear we are getting ready for another extended trip? No, not surprised? I don’t really blame you; I’d be surprised to be able to tell you we were staying put! This weekend Jason and I are off for three and a half weeks of family, friends, and fun in the sun, with a work trip to round it all out. But before we head south, I wanted to get another recipe up. This one is excellent for those who may be participating in the allergy elimination diet (and for everyone else besides). So, say hello to a Three Bean Chili that still has my fingers burning. . .forget to wear gloves for the darn jalapeno!
This chili is packed with vegetables and beans, which would inevitably lead my friends Frank and Nicole to say, “well, then it is bean soup, not chili”;however, as luck would have it, this is both my recipe and my site so. . . chili it is! (I love you, Frank and Nicole). I hope you enjoy. Look for more allergy elimination diet information to be posted later this week.
Wait, you say, what is that marvelous muffin mincing just out of focus? That, my friends, is Sarah Brittons‘ wonderful Black Quinoa Corn Muffin. Head over and get the recipe for a perfect chili pairing!
Three Bean Chili
1 cup mixed dry black, kidney, and pinto beans (or 2 cups cooked beans)
1 bay leaf
1 lb. ground beef or turkey
1 lg. can tomatoes, chopped, crushed, or squished btw your fingers
3 poblano peppers (dark green triangular peppers)
1/2 to 1 jalapeno
1 med. white or yellow onion
3 cloves garlic, minced
2 Tbs fresh or 2 tsp dry oregano
1 1/2 Tbs chili powder
1/2 tsp sweet paprika
1/4 tsp coriander
small pinch ground clove
1 tsp (a nice chunk) unsweetened chocolate
salt and pepper to taste
Soak 1 cup of beans in water to cover overnight. Drain beans, and transfer to medium pot. Add water to 2 inches above beans, bay leaf and 1/2 tsp salt. Bring to boil then reduce to bare simmer; check for done-ness at one hour. Beans should be fully cooked but still toothsome-remember, they will cook more in the chili. Alternately, place dry beans in crock pot in the morning with water to cover by 3 inches, bay leaf and salt, and cook on low. They will be ready to go in the chili when you get home! Reserve 1 1/2 cups cooking liquid, then drain beans. Put beans and liquid, together, aside until needed.
In a large pot, brown meat with a bit of olive oil over medium heat. Remove meat to colander to drain. Wipe pot dry and add 1 Tbs of olive oil. Sweat garlic, jalapeno, onion, and poblano chiles until onion begin to be transparent. Add all other ingredients to the pot, stirring well to combine. Allow chili to simmer on low at least 30, or until you are ready to have your socks knocked off!