Tug-O-War

The difference sugar makes is quite surprising.  On the days I avoid it or have minimal amounts I find myself to be more attentive, hydrated sufficiently, increased energy, and "cleaner".  However, on days when I overdose beyond my daily limit of 45 grams, I am the opposite and it can also get a little painful in the head and gut at times.

So, are the detriments to sugar the sugar itself or the Candida?  (Yes, one out of three culprits for this whole health mess is Candida, more commonly known as a yeast infection, that has been hanging around for several years.  I haven’t done a lot of research on it yet, but apparently Candida is often misdiagnosed by doctors and leads to a whole mirage of health issues, ranging from simple headaches to crippling illnesses.)  Okay, so sugar or Candida?  Honestly, I’m sure it’s both, but I still find it disconcerting that the USDA puts sugar in practically everything (HFCF anyone?) and finds no harm it.  Really?  I don’t think so!

Cooking without sugar has not quite yielded perfect results, but I’m getting closer.  I’m settling on using 100% maple syrup.  Maple syrup actually contains a lot less sugar and has antioxidants in it; so, it is not all bad.  Most important thing in using maple syrup over sugar is that, since it is liquid and a whole lot sweeter, the amount has to be cut in half and the other liquids in the recipe must be decreased a bit, too.  I had some very doughy cinnamon bread last month – still good, but could have been way better.  Actually, I made the same bread yesterday with the correct liquid measurements, added a little extra baking soda/powder to help make it fluffy, and added 5-10 minutes baking time.  Not quite there -- it was a little too dense -- but it is improving greatly! 

I am looking forward to the day – that I hope will come! – when I don’t have to count grams of sugar and can occasionally eat “non-modified” junk food once in a while – desserts!  No sugar – no matter how much I rant on it – is too good to give up completely.  Nevertheless, I have to keep telling myself that the less I have now, the greater my chances in the future will be (for all forbidden foods, actually)...and the better I will feel overall.  It's also a reminder that not all great things in this world are made in the kitchen.

Great Recipes

These are two ice cream pies.  Yeah, the sugar content is tricky with these, but so good!

http://smilinggreenmom.com/2009/11/make-stuff-monday-peppermint-kick-butt-pie/

http://delectablyfree.com/2010/11/pumpkin-ice-cream-pie/

I find it surprising that there are no cookbooks on various oatmeal preparations -- as in breakfast food, not cookies.  One I like is to add half a banana with gluten free granola (or nuts on the day I can have my one serving of it).  Another one is to add cinnamon and whole cranberries while the oatmeal is cooking. :-d

Peppers, Onions, Garlic. 'Nough said.

Meal of the month is Chicken Garlic Pizza.  (I really want to make some again as I type this.)  Preheat oven to 350˚F and please wipe off your kitchen work space before beginning.  And, use that veggie cleaner -- FYI, if you're worried about the $, you only use a few drops at a time so it lasts for a very long time.

Yeast-Free GF dough:
-1.5 cups of gluten free all purpose flour OR 1/3 coconut flour and 1.25 cups of gluten free all purpose flour for a higher fiber content
-1 tbs of baking powder
-2 tsp of xanthum gum (or guar gum)
-(add about 1 tbs of Italian Seasoning for a more flavorful crust)
-little less than 1/2 tsp salt (too much salt is not a friendly food)
-1/2 cups water
-2 tbs oil grape seed oil (or desired food oil), plus more for brushing

Mix all dry ingredients first with wire whisk.  Next, add the water and oil.  Place a very thin coat of oil on pan.  Flatten out dough to desired size and thickness.  It averages out to a medium size pizza.  Now brush the oil around the edge of the crust as well as underneath it.  Set aside.

Now for the heart of the pizza!
Part 1. Place in skillet:
-2 tbs butter (I usually let the butter melt before adding the other goods)
-2 cloves (or more!) garlic
-2-3 tbs green onion
-1/2 large red onion
-1 red and/or green pepper
-splash of grape seed oil
-generous helping of basil and cilantro

Make sure all of your ingredients are cut up fairly small.  Saute all ingredients together until onions are somewhat translucent.  When done, quickly scrape all contents of pan, with heat proof spatula, into a bowl.  Cover and place in fridge while the rest of the pizza is prepped.

Part 2. Cut 2-3 chicken breasts into small pieces (think bite size here).  Fill pan with about an inch of water.  When the water boils, add chicken pieces.  Let them boil until the chicken turns white (do not overcook!).

Okay, return to your pizza dough and grab your choice of cheese (I used goat Gouda).  Grate a small layer of cheese over the dough.  Next, add the sauce (that stuff in the fridge) and another layer of cheese.  Place chicken on top.  Now, grate as much cheese as you want.

Cook pizza in oven for 20 minutes, or until edge of pizza begins to brown.

Have a salad while it cools and viola!  Great food.


This picture isn't the greatest, but you the point right? :o)


QUICK FOOD:
And by quick I mean 15-30 minutes, because flash burning unidentifeid objects (known as TV Dinners) in a little magic box is a disgusting option.  Oh, not an option. Okay then.

Saute up some chicken pieces.  While the pan sizzles on medium (don't forget to stir it!), quickly cut up desired amount of green and red peppers and an onion into large, yet bite-able, pieces.  Don't forget to mince some garlic too!  After chicken is eatabe-lish (no more pink), throw in the veggies and some spices -- I'm finding that oregano or basil works well.  Cover pan whenever you are not stirring.  If your pan lacks a lid, a piece of aluminum foil works well.  About 10 minutes later serve with rice or pasta.  OR, place in some tortillas and add some hot sauce or more spices.  Instant fajita!

Sweet Agony

Food is a blessing and a curse.  It can taste amazing and brighten a day at the first vapor of smell.  It can also add hidden health hazards and empty your wallet so fast you forget what money looks like.  Yep, blessing and a curse -- particularly sugar. 

For the past month, having to eliminate all forms of sugar has proven to be the hardest diet change.  The irony is the fact that sugar is horrible for you.  I took the liberty to read a book about the detriments of sugar -- Suicide by Sugar by Nancy Appleton (hey, what better time to read it).  Eye opener!   I don't know if what she's claiming is 100% accurate or if she's twisting facts around, but her ultimate point is one that cannot be escaped: if we know that "too much" sugar makes us feel sick and rots our teeth, how much more damage is being done to the unseen world of the body within? 

There are medical websites which claim similar arguments to Appleton's.  A few of them are:
-Sugar causes hyperactivity, anxiety, inability to concentrate, and irritably
-Sugar throws the body's chemistry off balance
-Sugar causes (or influences) a wide array of illnesses, cancers, and various diseases
-Sugar suppresses the immune system
-People who abstain from sugar are very healthy

So, even while reading this book and seeing its point, I still want it!  (I guess it is that addictive).  I've just recently been able to play with natural sweeteners (agave, maple syrup, honey, etc.) a little.  And I mean a little.  Some days cookies and brownies and chocolate seem far, far away...  I haven't decided whether I want to stay away from sugar as much as possible, have it moderately, or focus on using natural sweeteners (which have mixed receptions of being good and bad for you)...  I'll keep you updated on this change, dear blogosphere.  It is a decision that must be well thought out.  And sugar is so good...and everywhere...and it's good...and fun to make...and...yeah.

I am still finding it hard to find snacks that aren't hummus based, but here are some basic sugar-free meals:
-Rice spaghetti (meat with citric acid free spaghetti sauce)
-Chicken dishes (such as marinating it in ginger and lemon, or sprinkling oregano while sautéing)
-Salmon dishes
-Homemade soups (watch out for the broths, some have added sugar, even though it is a very little amount)
-Brown rice wraps with meat and some thinly sliced veggies
-A lot of recipes in Gluten-Free Italian cookbook are sugar free (or very low in sugar)

After the sugar cravings lessened (somewhat) and realigned my thinking process of cooking (once again), my meals still have great flavor :)