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Tag Archives: food intolerance

GF Clam Sauce with Penne Pasta

GF, of course, standing for gluten-free, this recipe is easy on those nights that you need something fairly no brainer.

4 cans of clams

2 large white or yellow onions

1 stick butter

1 bag of Heartland Gluten Free Penne pasta

Dice your onions fine and sauté in the butter.  The more they caramelize (brown), the tastier your clam sauce.  Once they’ve caramelized to the desired level, dump in the clams, juice and all.  Turn the heat to a low simmer and let it cook down until it is nice and thick.  Meanwhile, go ahead and cook the pasta according to the directions (although, I’ve found my family likes the pasta better if I give it an additional 3 minutes boiling).

Serve and enjoy!

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Posted by on February 27, 2016 in Recipes

 

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Gluten-free Lasagna

img_0401I may have mentioned that I’m gluten intolerant.  I have only recently learned this, so I am still finding my way when it comes to gluten-free cooking.  So here is my latest find and associated recipe.

First things first, you’re going to need marinara.  I make my own, but you could just as easily buy the jar stuff.  What ever floats your boat!  For my household, I find that the Italian sausage that I buy, while delicious, is a little too much flavor wise.  I remedy this by adding in plain ground pork that I get from the regular old meat department at my local grocery store.

What you’re going to need:

4 cans marinara

3 lbs Italian Sausage, ground pork, or hamburger

6 cups shredded mozzarella or Italian Blend cheese

2 large cartons Ricotta or cottage cheese

You’ll notice I do up a lot!  These amounts make two huge pans of lasagna.  We typically eat one and freeze the other for those days when cooking just isn’t going to happen.

Step One:  Fry up your Italian sausage/pork/hamburger in a pan and add it to the marinara. Make sure that all the meat hunks are very small (otherwise your noodles won’t lay right as you are layering).

Step Two: Cover the bottom of your casserole dish with sauce.  This keeps the noodles from baking onto the bottom of the pan.  I always make sure that I have a good thick coating because I can’t stand baked on noodles (eww, gross!).

Step Three: Lay out a layer of noodles to cover the sauce.  You don’t have to cook them or anything.  Just take them right out of the box and start layering.  Try to cover the whole area, even if you have to snap off little pieces of noodle to make it work.  You can even snap these in half long-ways if you need to.  Keep the pieces that you snap off for filling in the smaller holes.  You’ll understand what I mean as soon as you start doing this step.  It is kind of like a puzzle, only you have to make some of the pieces to fit.

Step Four:  Once you have the noodles layered on the way you want them, sprinkle your shredded cheese across the top of the noodles.

Step Five: After the shredded cheese, you want to layer on your ricotta or cottage cheese.  The best way I’ve found to do this is to spoon out like dobs of cheese and then use the back of the spoon to smear it about.  Be careful because if you use too much pressure, you’re going to disturb your lower layers.

Step Six:  Layer your sauce, noodles, and cheeses again and again until you’re below the top edge of the pan (it likes to boil over), ending with a final layer of sauce.

Step Seven:  Top with shredded cheese and pop it into the oven at 375 degrees.  Let it cook for about 1 hour sometimes a little more.  It depends on the thickness of your sauce, in my experience.  If you think it is done, use a butter knife and poke at the very center.  If the noodles are still the least bit hard, cook it some more.

Step Eight:  Once your lasagna is done, pull it out and let it sit for about 30 minutes.  Otherwise, you’re going to burn the crap out of your mouth because it is going to taste so good!

Enjoy and let me know how it turned out!

 
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Posted by on September 24, 2015 in Recipes

 

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A Whole New Kettle of Hope

I’ve been overweight most of my life and all of my adult life.  I usually run somewhere between 360 and 380 pounds.  Yeah! I’m almost 400 pounds.  Most people who know me wouldn’t believe it.  When they finally do, they say things like “it doesn’s look like it because you’re so tall” and “you carry it well”.  Well, yeah, I am tall and yes, I do carry it well the way they mean it, but it doesn’t change the fact that my body is breaking down due to the strain of carrying too much weight.  Then there is the issue of not being able to find clothes that fit, much less ones that I like.  Oh, and they cost more and never seem to last as long.  Let’s not even talk about chairs with arms on them!  Ever stood up and had to lever a chair off your ass with your back and thighs?  Ever seen the look of revulsion on someone’s face when you eat your piddling little portion of food even though smaller portions don’t make you lose weight.  Ever had someone look at you and actually have the balls to say, “why don’t you eat a salad?”

This sounds like a lot of whining, huh?

That isn’t the point of this post.  The point of this post is HOPE.  Want some?  I’ve got some to spare for you.  Why?  Because most of us have that “extra” that we’d like to get rid of.  What I’m suggesting isn’t going to be easy.  It isn’t going to be a magic pill that you take every morning with your milk chocolate mocha and donut and the pounds simply melt away.  Its going to be hard work, but you’ll love yourself for doing it.

I will say this: I have yet to break a sweat doing what I’m doing and I’ve been losing a steady five pounds a month.  (more now that I’ve incorporated phase two)

Before you whine, listen.

Five pounds a month isn’t all that much, but if you talk to everyone who has ever lost the weight and kept it off (and I know you have talked to them), they will tell you that long-term weight loss is the way to go.  The reason is because it means that you’re changing not only your scale readout, but also your body, mindset, and metabolism.

The first thing I did was go gluten-free.  Yes, yes…  I know everyone thinks that it is simply the latest excuse going around.  As someone who started losing the moment she stopped ingesting this crap I suggest you try to convince someone else.  What’s more, I don’t have the joint pain that I did.  I don’t have the moodiness that I did.  I don’t have the apathy that I did.

Wait a minute!  What?  Apathy?  What’s apathy?  Dictionary.com says:

Apathy
noun, plural apathies.
1.  absence or suppression of passion, emotion, or excitement.
2.  lack of interest in or concern for things that others find moving or exciting.

Check out this link: Food Intolerance

Notice any symptoms that might be you?  I sure did.

So what happens when you get rid of those food intolerances?  You body tries to come back to normal.  It took MONTHS, but I’m proud to say, I’m happy.  Yeah, I know.  You ARE happy.  Lie to someone who hasn’t been there.  You have moments of happiness and optimism, but you live in a drudgery of just making it through the day.  I now live in a place of optimism and positive outlook and the only real difference in my life is the gluten.  Are you gluten intolerant?  I have no idea.  It might be something totally different, like dairy or nuts or…  Play around with your diet and find out.

Before you throw what I’m saying out the window, try it.  One week just cutting back on the gluten was enough to convince me, but everyone I talk to, says give it two weeks.  Two weeks of cutting something out of your diet?  You’ve done stupid fad diets for longer than that.  You’ve given up sugar for longer than that!  Haven’t I done that stupid heart healthy diet too?  Grapefruit every blessed morning?  Bleck!  I HATE grapefruit.

All that being said, I now get to the hard work phase (as if giving up gluten is easy, that crap is in EVERYTHING!). Does anyone know what these are?

image

The two smaller ones are kettle bells.  (The big purple one is a bouncy ball that BG thinks is her kettle bell.)  The little puny one is mine.  The not much bigger one is CC’s.  I’ll let CC tell you about his experience.  I’m telling your about mine.

My kettle bell weighs 15 pounds.  BG weighed more than half that when she was born!  I use a fifteen because my wrists aren’t strong enough handle a heavier one without hurting myself.  Eventually, I will move up to the 25 pound (red) one, but for now I use the little one.  They make smaller ones for those of you who need something even smaller.

Here’s the deal.  Kettle bells are NOT a NEW thing.  The Russians have been using them for a VERY long time with huge success.  You DO NOT have to do endless reps.  You DO NOT have to do impossible weights (15# remember!).  I DO NOT sweat when I do mine (big issue for me; I HATE to sweat).

What you DO HAVE TO DO is not drop it on your head or foot!  These are solid iron.  Take the time to research how to do the exercises correctly.  I know you know someone who is doing this, but are they doing it correctly?  Probably not.  Go online and look up a guy named Pavel Tsatsouline.  This guy might be weird, but he knows what he’s doing. Click on his name to go straight to his website or hit YouTube for videos of him doing his thing.

Since I’ve started doing kettle bells, the fat is melting off me. (Yesterday was the start of week 2 and yeah!  I’ve already noticed a HUGE difference.)  I don’t know how much I’ve lost because they don’t really make an affordable scale that will weigh me, so I don’t have one (the five pounds a month thing is from the doctor’s office).  I do know that since I’ve started doing kettle bells, my pants are starting to fall down and my shirt no longer tried to pop a button over my belly when I sit down.  I can SEE the difference in the mirror.

I do recommend that you do some serious stretching after working with kettle bells.  It seems to help with muscle soreness.  Yoga has been my friend for years and I find that combining it with kettle bells is a wonderful synergy, but FIND WHAT WORKS FOR YOU!

 
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Posted by on December 6, 2014 in Fitness

 

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