Monthly Archives: March 2012

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Menu Plan Monday – March 12, 2012

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We are doing fairly well on the yeast cleanse.  Still haven’t eaten
sugar or yeast. This has been very trying, but I have seen some good
results, health-wise.  Our last day is Saturday.

Monday:
GF Spaghetti and Meatballs with homemade Marina Sauce (I’ll post this recipe later this week)

Tuesday:
Venison Roast
Carrots
Something green – salad, green beans???

Wednesday:
Chicken Italiano Pasta

Thursday:
Teriyaki “Beef” with leftover venison (I will use Tamari in place of the soy sauce)
Brown Rice
Veggies

Friday:
Coconut Curry Chicken
Coconut Rice
Veggies

Saturday:
????  not sure yet

Some other great snacks we’ve enjoyed:

Homemade guacamole – I had never made it prior to this.
Celery with nut butter – it’s amazing what your kids will try when they want to eat and you’re not offering much.
Hummus with veggies – my youngest was asking for this today – can I have peppers and hummus?  Why yes you can!
I made homemade yogurt and we’ve used it for sour cream – once so far. 
I also made GF oatmeal with a few berries for breakfast today

more great menu ideas at
orgjunkie.com

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Soaked Gluten Free Buckwheat Biscuits

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I made these without any starches!  I am so excited about this.  I did use xanthan gum. 
Still super excited about how they turned out.

1 1/2 cup buckwheat flour
1 1/2 cup brown rice flour
5 Tablespoons non-hydrogenated shortening ( I used this one)
2 Tablespoons butter, chilled
1 1/2 cups kefir (If doing this for ACD, kefir needs to be homemade that has cultured for at least 24 hours so the lactose is gone.)

1/2 teaspoon xanthan gum
1 1/2 teaspoons salt
4 Tablespoons baking powder
1 1/2 teaspoons baking soda

Combine flours and then cut butter and shortening in, leave the chunks kind of big, not too finely cut in.  Add the kefir and mix in. 

Let sit on the counter, loosely covered, for 8-12 hours.

Preheat oven to 400°

Sprinkle the remaining ingredients on the soaked grains and then fold the dough, by hand, over and over until you get it all blended in nicely.  Sprinkle some rice flour on your cutting area, and then pat the dough out to about 1/4 inch thick, then fold into thirds, and pat out to 1/2 inch thickness.  You can cut these biscuits whatever size you’d like.  I did about 1 1/2 inch biscuits because my family always wants more, and if they’re small I feel fine about giving them more and they feel like they’ve gotten a lot. 

Place on parchment lined baking sheet and bake for 8-10 minutes, depending on the size you might bake shorter or longer, you’ll have to test it out.

This made about 32 -1 1/2 inch biscuits.

Side-note:  After making these, I realized that I usually put egg in mine biscuits to make them a bit lighter.  I forgot this time, when making up this recipe. So next time I think I will add a couple of eggs in and maybe increase the flour 1/8-1/4 cup each.  That is, if I remember…….

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Menu Plan Monday – March 5, 2012

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This year has been a whirlwind!  Wow!  I can’t believe how long since my last post.

We have been doing a Anti Candida Diet this will begin our second week.  I can’t believe how many different opinions there are on what’s “allowed” and what’s not.  I have combined many of the plans I’ve looked at and come up with what I felt is doable for our family.  Why are we doing this?  Well, we have some ongoing health issues as well as a habit of consuming large amounts of sugar…….sadly.  I’m hoping that through this we will have broken the cycle of sugar abuse and maybe helped our health improve through this and also hoping that we won’t fall back into the rut we were in before, though I know it will be hard, but that is my desire.

Menu for the week:

Monday:
Venison Tenderloin
Mashed “Potatoes” (which is really cauliflower)
Salad

Tuesday:

Roast Chicken
Carrots, Parsnips & Onions

Wednesday:

Lasagna (Now this will be controversial with most people and ACD but, I’ve read a few different places about dairy and cheese and they say that it is the lactose that feeds the yeast and that if you eat it hot and melted it will be fine. So, I have decided to have one meal per week with cheese. Ricotta,  it is said that when it is cultured it eats the lactose so is also safe.)

Thursday:

Modified Rice Bake

Friday:

Saturday:

Sunday:
Lentil Soup

I have a few gaps still but I’ll wing it or fill it in during the week before I get there.  For breakfast we have been having eggs. 
I have made homemade ketchup and mayo.  I made pecan butter and hummus.
For bread substitute I have made coconut pancakes and will be attempting some buckwheat biscuits.
For snacks we have had raw veggies and hummus.  Brown rice cakes and nut butter.  Celery with nut butter.  Snapea Crisps, these are manufactured in a facility that manufactures wheat and a few other allergens, so beware, we haven’t had an issue.  Green Apple and nut butter.