Lettuce Roll Ups

So, I've been mostly wheat free since the first week of February.  I had a few days in the last three weeks where I tried the old foods just to see how my body responded (eeps, not pretty!).  Weighing myself this morning, Ugh!, I am so disappointed and frustrated.  I no longer fluctuate in weight AT ALL, I'd go over a ten pound span and never quite lose weight.  When I went gluten free I gained weight, probably ten pounds, and manage to lose a few pounds since but have not budged since.  It is so frustrating!

So, I've been thinking that I need to cut carbs hard.  My gluten free alternatives have primarily been garbanzo flour, coconut flour and almond flour-all low on the glycemic index.  My *bread* intake has been very low so I cannot figure out why the weight won't budge.  I can't even bring myself to take time to exercise anymore, I am so maddeningly frustrated. I hate PCOS, hate it with a blinding passion.  I know that my beta blocker isn't helping any either with the weight loss.

So, fresh start again. I decided to really focus on a more vegetarian diet.  I'm still wheat free and sugar isn't really in my diet either.  I need to eat more, at least 3 meals a day, preferably a couple snacks too.

The garden is struggling, the heat and lack of rain has been hard on my plants, even though I water them daily.  So I am still relying on grocery and local farms for my veg. So my options aren't as abundant in my mind as they should be. I am also trying to get more on board with the blood type diet for type A-so making sure I keep clear of the foods on the avoid list.

Today, however, I decided to try a recipe idea I've been drooling over for awhile now.  I love sandwiches and miss them dreadfully.  So today I gave it a go and this was the end result:

2 large head lettuce leaves
2-4 slices of turkey (I use the nitrate free stuff)
1/2 avocado, sliced
1 carrot, sliced very thin
1/2 cucumber, sliced very thin
basil leaves

Hummus

1 can cannellini beans, rinsed, drained and mashed
2 TB tahini
sea salt, to taste
1 tsp mustard
a few splashes of lime juice (lemon would work but the store hasn't had organic lemons in ages)
several fresh basil leaves, chopped

layer 1-2 slices of turkey on the lettuce leaf, spread with hummus and layer remaining ingredients then roll up.  Not too much hummus otherwise it oozes everywhere and is rather messy.

Homemade Granola

My daughter loves the granola mixes for her breakfast, however the cost is through the roof.  She has spent the last few days shelling pumpkin seeds I had toasted last fall and we went to town creating her own granola blend. Sorry, no measurements,-I threw things in as I went.  I can guesstimate.

Pixie's Granola

gluten free oats-about 2-3cups (maybe 4c)
shelled pumpkin seeds-about 1/2 c
blueberry infused dried cranberries abt 1/2 c
pomegranate infused dried cranberries abt 1/2 c
1/4c golden raisins
1/4c honey
1/4c bittersweet chocolate chips
1/ 8 c butter, melted
1/8c olive oil
3tb Nutella
2 tsp allspice

Mixed all ingredients well and then poured out over a parchment lined shallow pan and baked at 300* about 35min.


I found it too sweet for me but she loves it

Spiced Pumpkin and Mushroom Risotto

 My daughter has been craving this warming dish, despite the weather being hot and humid, so I have whipped this up for her today.  I subbed woodear (her favorite) and oyster mushrooms, sliced into thin strips.

Spiced Pumpkin and Mushroom Risotto

2 large shallots, minced
2-3 cloves garlic, minced (or more)
1/4-1/2 cup olive oil
2 cups arborio rice
1 cup dry white wine
5-6 cups of hot vegetable stock

2 cans organic pumpkin (or if you have fresh pumpkin 2 cups of finely diced and pureed)
1 cup chanterelles, large dice
1 cup morels, sliced lengthwise
1/2 cup grated Parmesan
1/2 Tb fresh thyme, minced
1/4 tsp ground nutmeg
1/4 tsp ground coriander
Salt and black pepper to taste
toasted pumpkin seeds, garnish (opt)

In a medium saucepan over medium-high heat, warm olive oil and saute shallots and garlic.  Add rice and stir to coat rice with oil.
Add wine and continue stirring until wine has been absorbed.  Add 3 cups of the hot veg stock so that rice is completely covered.  Add more if needed.
Continue to cook, stirring frequently until stock is absorbed.

Add 1 cup of hot stock and continue to cook and stir until liquid is absorbed, repeat with last 1-2 cups. Rice should be chewy and much of the liquid absorbed.
Stir in pumpkin, thyme, nutmeg mushrooms and parmesan and turn heat to low and let cook 5 min. Salt and pepper to taste and serve.


~Stephanie Lowell-Libby

Kitchin Witchin

So today my daughter and I are tackling homemade granola for her and grain free bread for us both.  She is a huge fan of the granola cereal blends in the natural food section of our grocer.  However, for $5-$7 a pop for her faves that only give her maybe 3-4 bowls its just not worth it and has become a once in a blue moon treat.  The other blends are ho hum for her, she adores pumpkin flax granola, chocolate, anything a bit unusual, so we are going to poke through our supplies and see what we can add.  I usually keep dried dates, cranberries and raisins on hand so I'm sure those will go in and Pixie is shelling pumpkin seeds as I type.  Just bought some gluten free oats, we have organic honey and a lovely supply of local maple syrup we bought last summer so we are good to go.

As for the bread, I'll be trying this Grain-free Sandwich Bread recipe, will comment on the experience later