Posted in Ahlbacks Disease, Arthritis, Avascular Necrosis, Bone Health, Chronic Pain, Ease your Stress, Eat Healthy, Endocrinologist, Factor V Leiden, Food Is Thy Medicine, Gluten Free, Hashimoto

Hashimoto

I was diagnosed with hypothyroidism in 1996 I was 34 and I really have never felt myself since then.

I always try to live a decent life kind to others , help in my community and I’d rather be happy than mad or sad.

But ….. I still always felt fatigued, more tired than I should be.

Actually if I’m honest with myself it seems as if the symptoms just get worse more intense.

 

I have asked countless doctors over the last 20+ years to check me for Hashimoto Disease because the countless adjustments to synthroid , levothyroxine and now armour just isn’t helping , it helps for a couple months then adjustments happen and I just feel worse .

 

Finally tested and diagnosed

April 2018 w/ Hashimoto

 

Sure everyday I wake up happy

But I soon feel

exhausted

fatigued

sluggish

winded

My skin is dry, my eyes are dry, my mouth is dry, my hair is dry and thinning.

 

I have this constant feeling on my throat as if a thumb is pressing on it.

 

We won’t talk about the weight gain over the last 20 years. I mean really between this and osteoarthritis -osteonecrosis I just get overwhelming-some days

But what sucks is the inability to lose the weight

So time to change the way I eat again ….

I have already gone to mostly plant based now I have to try and go gluten free.

As Hashimoto is linked to gut as is most auto immune conditions.

Hashimoto vs Hypothyroidism

This common question can be confusing to even veteran thyroid patients.

 

Let’s clear up the main difference: Hashimoto’s thyroiditis is a disease; hypothyroidism is a condition.

 

In the United States, hypothyroidism is most commonly caused by Hashimoto’s thyroiditis, but the two terms are not interchangeable.

 

Hashimoto’s thyroiditis is an autoimmune disease that affects your thyroid gland. It is sometimes known as Hashimoto’s disease, autoimmune thyroiditis, or chronic lymphocytic thyroiditis. In Hashimoto’s, antibodies react against proteins in your thyroid gland, causing gradual destruction of the gland itself, and making it unable to produce the thyroid hormones your body needs.

Diagnosis

I had to insist on this test because I was blown off for years by several doctors when I asked for this test.

 

 

High levels of antibodies against thyroglobulin (TG) and thyroid peroxidase (TPO), detected via blood test

 

Hashimoto’s typically involves a slow but steady destruction of your gland that eventually results in the thyroid’s inability to produce sufficient thyroid hormone—the condition known as hypothyroidism. Along the way, however, there can be periods where your thyroid sputters back to life, even causing temporary hyperthyroidism, then a return to hypothyroidism. This cycling back and forth between hypothyroidism and hyperthyroidism is characteristic of Hashimoto’s disease.

 

 

So, for example, periods of anxiety/insomnia/may be followed by periods of depression/fatigue/weight gain.

In some cases, the onset of Hashimoto’s and elevation of antibodies will be accompanied by a variety of symptoms, including anxiety, difficulty sleeping, fatigue, weight changes, depression, hair loss, muscle/joint aches and pains, and fertility problems, among others.

 

 

Ultimately, however, the autoimmune attack on the thyroid typically makes the gland slowly less able to function, and eventually, the thyroid becomes underactive.

 

So I wonder in 1996 did i have Hashimoto? When i was diagnosed with hypothyroidism ? Or did it morph into this…..

 

More to come as I learn to get this under control……

 

thyroid

 

 

 

 

 

Posted in Delicious, Desserts, Eat Healthy, Foodie, Gluten Free

Gluten Free Christmas Cookies and Vegan Iced Sugar Cookies

 

WHAT MAKES THESE COOKIES SPECIAL

Thanks to the butter and vanilla in the recipe, these cookies melt in your mouth. Their flavor tastes like a celebration of butter, sugar, and vanilla. Since they’re rolled in powder sugar before baking, they’re left with a very light glaze that’s pretty special too!

 

And also below is a Vegan Iced cookie that you can use for any holiday not just Christmas.

Ingredients

• 3/4 cup finely ground white rice flour (3 ounces; 85 grams)

• 1/4 cup potato starch (1 ounce; 28 grams)

• 1/4 cup sweet rice flour (1 ounce; 28 grams)

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)

• 6 tablespoons butter, softened (3 ounces; 85 grams)

• 1 large egg (1 3/4 ounces; 50 grams)

• 1/2 teaspoon vanilla extract

• 3 cups powdered sugar (12 ounces; 340 grams)

 

Instructions

1 Preheat oven to 350 degrees F.Line a baking sheet with parchment paper and set aside.

2 Whisk together white rice flour, potato starch, sweet rice flour, baking powder, and salt in a small bowl.

3 In bowl of stand mixer, cream together butter and granulated sugar until well combined, about 45 seconds.

4 Add egg. Cream until thoroughly incorporated. Be sure to stop mixer and scrape down sides and bottom of bowl at least once.

5 Stop mixer. Add whisked dry ingredients. Turn mixer to medium-low. Mix until a dough forms.

6 Chill dough for ten minutes.

7 Scoop dough, about two teaspoons each, and toll into balls. Roll dough balls into powdered sugar. Place cookies, about two inches apart, on prepared baking pan.

8 Bake cookies for 12-15 minutes or until cookies are firm and edges are golden brown. Transfer cookies to a wire rack. Repeat with remaining dough.

 

 

 

 

 

 

 

And

Vegan Iced Sugar Cookies

 

Ingredients

• 1 1/2 cups almond flour (Bob’s Red Mill)

• 3/4 cup potato starch (not potato flour)

• 1/2 cup sugar

• 1/4 teaspoon guar gum

• 1/4 teaspoon baking soda

• 1/4 cup Earth Balance Soy Free Spread, melted

• 3 tablespoons almond milk

• 1 tablespoon vanilla extract

• FROSTING:

• 3 cups powdered sugar (Wholesome! brand is grain-free)

• 1/2 cup Earth Balance Spread

• 2 1/2 tablespoons almond milk

• 1 1/2 teaspoons vanilla extract

• 1/4 teaspoon salt

• Food coloring, sprinkles +royal icing (options in Tips section in post above)

Instructions

1 Preheat oven to 350 degrees

2 In a large bowl, whisk together almond flour, potato starch, sugar, guar gum + baking soda.

3 Add butter, almond milk + vanilla extract. Work wet ingredients into dry ingredients until dough forms, let dough sit 5 minutes, it will be a bit sticky.

4 Roll dough out in between 2 pieces of parchment paper (this way, it will not stick to rolling pin).

5 Cut out desired shapes, lift and peel cookies and place on parchment paper lined baking sheet. Bake at 350 degrees for about 10-12 minutes. They will be soft in the middle. Let them cool for 15 minutes uninterrupted before transferring them to a plate. Let them cool completely before decorating.

6 While cookies are cooling, blend frosting ingredients together. Then place frosting into a piping bag and decorate as desired. Store any leftovers in an airtight container. Enjoy!

 

 

 

Posted in Gluten Free, Gluten Free,Food, Recipes, Uncategorized

Gluten-Free Flatbread with Rosemary, Sea Salt and Olive Oil

I have what may be a gluten sensitivity so I’m trying to stay away from what I love and that’s bread wheat and nut bread especially.

And as a treat I’m learning to make things gluten free.

It’s a learning experience …. I hope this recipe comes out ok….

Ingredients

1/2 cup tapioca starch

1/2 cup cassava flour

1/3 cup coconut flour

1/4 teaspoon xanthan gum

1/2 teaspoon baking powder

0.5 teaspoon dried parsley

Pinch of garlic powder

Pinch of garlic salt

2 cloves garlic

1/4 cup olive oil

1/2 teaspoon honey

1/2 teaspoon baking soda

1 teaspoon apple cider vinegar

coarse sea salt

Preparation

1. If you have a pizza stone, place it in the oven. Preheat oven to 400 °F.

2. In a small bowl, combine the chia seeds with 2 tablespoons warm water and set aside.

3. In a large bowl, combine all dry ingredients and mix with a fork.

4. In a small bowl, combine 3/4 cup warm water, the oil and the honey.

5. Add the wet mixture to the dry ingredients and mix with fork.Add chopped garlic

 

7. In a small bowl or cup, add the baking soda and then the apple cider. It will start to bubble. Add to the large bowl and combine. You should now have a nice dough.

8. Place the dough on a piece of parchment paper. Place another piece of parchment paper on top and, using a rolling pin, roll out dough into a large square or circle about 1/4-inch thick.

9. Place in oven on baking stone or on a baking sheet and bake for 15 minutes. Remove bread from oven, brush with olive oil, dried rosemary and coarse sea salt. Continue baking for an additional 5 minutes.

 

Update:

It was a bit to dry for me ….you know how bread , pizza has that soft fluffy texture….mmm

this really didn’t.

It tasted good but for me  the texture wasn’t there …..

Posted in Bone Health, Food, Foodie, Gluten Free, Recipes, Uncategorized

Coconut & Cacao Chip Macaroons Gluten Free

Gluten Free doesn’t mean boring

These cookies are delicious and moist and gluten free!

You’ll need:

1 cup shredded unsweetened coconut

1/2 cup + 1 tsp coconut milk

4 Tbsp maple syrup

1 Tbsp coconut flour

Pinch of cinnamon

Pinch of fresh ground vanilla

Pinch of Himalayan sea salt

1/3 cup semi-sweet chocolate (or cacao) chips

How to make it:

Preheat oven to 350°F. Combine all ingredients except chocolate chips in a saucepan and stir over low heat until sticky. When the mixture is still warm, transfer to a bowl and let cool for a few minutes, then add chips. Press or scoop out small balls of mixture and place on a cookie sheet lined with parchment paper. Bake 12 to 15 minutes or until tops start to lightly brown. Let cool before removing from tray.

Posted in Bone Health, Delicious, Eat Healthy, Family Tradition, Gluten Free, Hacks, Uncategorized, Vegetables

Eggplant Pomodoro Pasta.

If you are an eggplant lover, this dish is for you! If you are on the fence about eggplant this will make you a lover for sure.

Eggplant and tomato sauce flavored with capers and green olives and mixed with quinoa spaghetti, fresh parsley, and Parmesan cheese.

This Eggplant Pomodoro Pasta is a 30-minute vegetarian and gluten-free dish that you can make on any night.

But this is what’s for dinner tonight.

The summer is officially over. Our AC is turned off, most days , windows are open,I am loving the fresh breeze.

I hate to see Summer end. But I love fall veggies

Personally, if I had my way I would spend all day outside.

I keep finding excuses to go outside even though I should be home cleaning etc…. I am sure you know the feeling.

Having a bone disease I know I will be stuck indoors more than I would like because my bones can’t deal with the cold.

So any day above 65 is a blessing for me.

Today’s recipe, Eggplant Pomodoro Pasta, is a summer dish but I will.

Soon I will be having Squash and quinoa pasta but not today.

If you have ever cooked eggplants before, you would know, sometimes, especially if it is an older eggplant, its brown seeds might cause it taste bitter. To get rid of the bitterness, my mother used to put sliced eggplants in a bowl of water with a generous amount of salt. Letting it sit in salty water for 10-15 minutes would improve the taste of the flesh and get rid of the bitterness. Alternatively, you can also sprinkle your eggplant with salt and let is sit on the counter for 20-30 minutes. In both methods, it is imperative to pat dry them with paper towels and make sure they are as dry as possible.

I love quinoa spaghetti as I think it is healthier than regular spaghetti.

Plus it is gluten-free, but you can always use regular semolina flour pasta.

INGREDIENTS

1 pound quinoa or brown rice pasta,

2 medium eggplant or 5 small (1 pound), cut into 1-inch small cubes no need to peel but I stipe peel mine.

1 tbspn salt is what is usually used

I use less say a large teaspoon total and then I season into cooking a bit more.

2 tablespoons olive oil

4 cloves of garlic

1 tablespoon tomato paste

8 medium sized Roma tomatoes, cut into small cubes

1 cup colorful cherry tomatoes, sliced

3-4 tablespoons capers, drained and rinsed

½ cup green olives, pitted and sliced

2 tablespoons balsamic vinegar

salt and pepper *

4 scallions, chopped both green and white parts

½ cup Italian Parsley, rinsed and chopped thinly

1/3 cup Parmesan cheese, grated

½ cup lightly roasted pine nuts (optional)

INSTRUCTIONS

1. Cook the pasta according to the package instructions. Reserve one cup of the pasta liquid. Set aside.

2. As the pasta is cooking, make the eggplant pomodoro sauce: Fill a bowl with 4 cups of cold tab water. Add a tablespoon of salt. Place the eggplant cubes into the salty water. Let it sit for 10 minutes in water. Rinse and place on a sheet of paper towels to dry.

3. Heat olive oil in a 12-inch cast-iron skillet (or any heavy bottom pan) and add in the eggplant. Cook, stirring frequently, for 5-6 minutes. Add in the garlic and cook for 30 seconds.

4. Stir in the tomato paste and cook, stirring constantly, for 1 minute.

5. Add in the Roma tomatoes, cherry tomatoes, capers, and green olives. Season with ½ teaspoon salt and ½ teaspoon black pepper. Pour the balsamic vinegar into the sauce. Give everything a gentle stir and let it cook for 10-15 minutes in medium heat. Taste for seasoning and add if necessary.

6. Place the cooked pasta into the sauce (alternatively you can place everything in a large bowl). Sprinkle it with scallions, parsley, Parmesan cheese, and pine nuts (if using). If the pasta feels dry, use some of the reserved pasta liquid. Give it a toss to distribute the sauce evenly.

7. Serve with more Parmesan cheese parsley on the side.

Posted in Bone Health, Eat Healthy, Gluten Free,Food, Recipes, Uncategorized, Vegetables

Gluten Free Vegetarian Chalupas

Gluten Free Vegetarian Chalupas

Made this yesterday and it was delicious

•1-2 tbsp extra-virgin olive oil

1 small onion, peeled and diced

1 4-ounce can chopped mild green chiles

1 14-ounce can diced tomatoes

10 corn tortillas

  1. 1 15-ounce can vegetarian refried beans

4 oz. Monterey Jack cheese, shredded

4 oz. cotija cheese (or feta), crumbled

2 scallions, chopped

Sour cream, for serving

Directions

1. Heat the oil over medium heat in a large, heavy-bottomed saucepan, and hand sauté the diced onion, stirring frequently, until translucent, about 6 minutes. Add the chopped green chiles and diced tomatoes, bring to a simmer, and allow to cook, uncovered, for about 8 minutes, or until the mixture begins to thicken.

Remove the saucepan from the heat and set it aside.

2. Place the tortillas on a large parchment-lined baking sheet and spray on both sides with cooking oil spray. Preheat your oven’s broiler, and place the tortillas about 5 inches under the broiler until golden brown on one side (less than 2 minutes). Remove from the oven, flip the tortillas over, and place them back under the broiler until golden brown on the other side (less than 2 minutes more). Remove from the oven and allow to cool briefly.

3. To serve, spread a thick layer of refried beans on each tortilla, then top with the tomato and chile mixture, then the Monterey jack cheese, cotija crumbles, and scallions. Serve warm, with sour cream.

Posted in Bone Health, Eat Healthy, Flush not Blush, Gluten Free, Herbal, Inflammation, Recipes, Uncategorized, Vegetables

Vegan Garlic Pasta And Roasted Veggies Two Ways.

This is a 20 minute virtually fool-proof dinner.
While you get your sauce going by sauteeing garlic and shallot in a little olive oil, roast your tomatoes.
When you roast tomatoes in a little olive oil and sea salt, it enhances their natural flavor and gives them an almost sweet yet smoky, fire-roasted taste, which pairs perfectly with the creamy garlic sauce.

I make this about once a month.

This was my second time using gluten free pasta
I bought quinoa pasta ( thin spaghetti style) and this time (penne style) quinoa
It wasn't bad but I'm so used to whole wheat pasta it's going to take a minute.

Ingredients
• 4 cups (450 g) grape tomatoes, halved I use red and yellow when available
• 10 ounces (283 g) whole wheat pasta (such as penne, linguini, or fettuccine | Use less if you want a higher sauce:pasta ratio | Use gluten-free pasta for GF eaters)
• Olive oil
• 2 medium shallots, diced (~1/4 cup or 40 g)
• 6 large cloves garlic, minced/grated (1/4 cup or 24 g)
• Pinch each sea salt and black pepper
• 3-4 Tbsp (25-33 g) unbleached all-purpose flour (or another thickener of choice)*
• 2 1/2 cups (600 ml) unsweetened plain Almond Breeze (sub up to 1 cup with veggie stock, if preferred)

Instructions
1 Preheat oven to 400 degrees F (204 C) and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
2 Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
3 In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp (15 ml) olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
4 Stir in 3-4 Tbsp flour (or other thickener of choice – see notes) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed. (Optional: You can also add a few shakes of vegan parmesan for extra flavor at this time if you wish.)
5 If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached.
6 Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.
7 Serve immediately and garnish with extra black pepper, fresh basil, and/or vegan parmesan cheese.

Notes
*To keep this recipe gluten-free, sub the flour for cornstarch or another thickener. Add 1-2 Tbsp during the blending process to make sure it’s completely blended. Then add back to the pan to thicken for 5-7 minutes. Alternatively, make a slurry with the cornstarch and a few Tbsp of the sauce in a small bowl and then whisk it directly into the pan during the simmering process. Repeat in 1/2 Tbsp amounts until desired consistency is reached.

I have also made it with regular pasta and tons of roasted eggplant, zucchini , garlic but I'm going to stick with the quinoa pasta.

To roast veggies
I peel and slice 2 small eggplants
3 medium zucchinis
2 semi hot peppers deseeded
Coat with olive oil
Salt and pepper
Place on parchment lined baking dish

Roast 400 degrees for 18-20 min.
Allow to slightly cool then chop and add to your favorite pasta
Top with basil and light cheese if you choose.

Posted in Bone Health, Chronic Pain, Eat Healthy, Flush not Blush, Food, Gluten Free, Life, Recipes, Rosacea, Uncategorized

Easy Gluten Free Bread

So I'm trying to ease up on the gluten just to see how I feel and see if my skin improves
Because out of literally nowhere I get diagnosed with rosacea 2 weeks ago and I hate it.

Also having a bunch of other pains as well from osteoarthritis,osteonecrosis.
I don't know if a person can just get rosacea out of the blue, but I never really had a so called "flare" before 2 weeks ago.

I have always been a bit pink but then bam….. pink red looking like I had a sunburn now today I look all splotchy ….
I have to figure out something

So I decided to try gluten free in past 2 weeks. It's hard you don't realize how much stuff has gluten in it.

I love bread and pasta so I figured I better try something
But all this process of elimination has me scrambling

I don't know what to eat.

I found the recipe below easier to make than old fashioned real bread.

Here's the 2 breads I made
Both came out good
And wanted to share.

This gluten-free bread recipe is perfect for sandwiches. Made with 7 ingredients almond flour, arrowroot, flax, eggs, baking soda, salt, and vinegar it’s also pretty easy to make!  If you’re feeling a bit lazy this gluten-free bread is great to have around for an easy dinner , like soup and a sandwich.

Gluten Free Breads

Recipe 1
Ingredients
• 11/2cups blanched almond flour (not almond meal)
• 3/4. cup arrowroot powder
• 1/3 cup golden flaxmeal
• 1/8 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 3 large eggs
• 1 teaspoon apple cider vinegar
Instructions
1 In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda
2 In a larger bowl, blend eggs 3 minutes until frothy
3 Stir vinegar into eggs
4 Mix dry ingredients into wet
5 Scoop batter into a well greased 7.5 x 3.5 inch loaf pan
6 Bake at 350° for 30-35 minutes, until a toothpick inserted into center comes out clean
7 Cool and serve
To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
I hope you enjoy this quick and easy bread! It’s full of fiber

This loaf yields a medium loaf.

Easy Bread
Recipe 2

This low-carb gluten-free bread recipe is easy to make. Simple Bread has only 6 ingredients –almond flour, baking soda, salt, eggs, honey, and apple cider vinegar. It’s the perfect healthy homemade bread recipe for those that have recently gone gluten-free.

Simple Bread

Serves: 1 loaf (about 12 slices)
Ingredients
• 2 ½ cups blanched almond flour (not almond meal)
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 3 large eggs
• 2 tablespoons honey
• 1 teaspoon apple cider vinegar
Instructions
1 In a large bowl, combine almond flour, salt, and baking soda
2 In a medium bowl, whisk the eggs, then add honey, and vinegar
3 Stir wet ingredients into dry
4 Scoop batter into a well greased 7.5 x 3.5 inch loaf pan
5 Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
6 Cool and serve

To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.