All I ate was Turkey today :(

[lisa15601]

All I ate was turkey today and nothing else. No desserts and no fixings. At least the D subsided at least 9 hrs without it (praying it doesn't come back ). I didn't take anything for it.

[Gloria]

I hear you. All I ate was turkey from the home I visited. I brought my own quinoa, asparagus and muffin. I didn't eat any other desserts provided or fixings. It was the leanest holiday dinner I've ever eaten. I do believe the holiday season is one of the hardest times for those of us in a flare with MC.

I'm happy that your sacrifice today paid off, since the D subsided. Turkey seems to be agreeable with most of us, as long as it's a GF brand. Next time, you might try adding some rice or potatoes and see if you tolerate them. Rice is one of the least allergenic foods. Little by little you should be able to add safe foods to your diet.

Tell yourself that next year, you'll probably be better and will have it all figured out. The sacrifices you make now will be worth the remission you achieve later.

Gloria

[tex]

Lisa,

FWIW, I had baked chicken, cornbread, mashed potatoes, and cranberry sauce.

Tomorrow should be better.

Tex

[Joefnh]

Hi Lisa like you I had a limited dinner at my sisters house. I had turkey, baked potato with a bit of olive oil and some homemade cranberry sauce.

The deserts that were there looked great.. but I wisely avoided them.

Lisa its great that you had a better day today and that you were able to eat 'safely' even though it was a limited menu today, it will get better in time.

I tried to make some GF brownies, but I am afraid my baking skills are quite ready for prime time. I will have to add these to Karis doorstop collection LOL

--Joe

[starfire]

Tex, sounds like a good meal to me.
Good meals don't have to have a lot of extras.

Question, do you use a GF cornbread mix or do you just use ground cornmeal. I know you don't use the "self rising cornbread mix" that I grew up with since it contains some flour.

If you make your own from scratch, how about posting the directions........

Love, Shirley

[tex]

Hi Shirley,

Yep, flour is the problem with most cornbread recipes. Actually, I cheat a bit by just making a lazy modification or two of the recipe on the back of bags of Aunt Jemima Yellow Corn Meal.

The recipe calls for:

1 cup Aunt Jemima Enriched Yellow Corn Meal
1 cup all-purpose flour
2 to 4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil

1. Preheat oven to 425°F
2. In large bowl, combine corn meal, flour, sugar, baking powder and salt.
3. Add milk, egg and oil. Beat until fairly smooth, about 1 minute.
4. Bake in greased or sprayed 8-inch square baking pan 20 to 23 minutes or until wooden pick inserted in center comes o ut clean.

Yield: About 9 servings

All I do is to substitute an additional cup of corn meal, and an extra egg, in place of the flour, and I reduce the amount of sugar. You could probably come up with a better recipe by experimenting with other GF flours, in place of the second cup of corn meal, but the addition of another egg seems to bind it reasonably well. If you like your corn bread sweet, you might want to use the amount of sugar specified in the recipe, but when I was recovering, I had to minimize sugar, so I got used to only one tablespoon of sugar in the mix.

So my version is:

2 cups corn meal
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk, (or milk substitute)
2 eggs
1/4 cup vegetable oil

Anyway, this is the way I do it, FWIW. Being naturally lazy, I tend to keep things simple and easy.

Love,
Tex

[JoAnn]

Thanks Tex, I love cornbread. I think I'll make yours tomorrow. JoAnn

[Joefnh]

Tex that sounds great, I may try to make that this weekend. I love cornbread but have been afraid to try any of the pre-made brands.

Hopefully I will not turn it into another 'doorstop' LOL

My kitchen skills are still quite anemic, but i am slowly learning.

Thanks Tex

--Joe

[Grannygoo]

Thanks Tex,
I think I'll give that a try, sounds good, I love cornbread, guess you could make a kind of turkey or chicken dressing with this cornbread, maybe will give this a try also.

Judy

[tex]

guess you could make a kind of turkey or chicken dressing with this cornbread, maybe will give this a try also.

Sure, or it can be mixed with pieces of torn up GF bread, to change the texture/taste to more closely approximate the type of dressing that you were previously accustomed to making.


Judging from the response, a lot of people seem to have me confused with someone who actually knows how to cook.

Tex

[starfire]

HaHa Tex. I don't really know much about your cooking skills but I do think you know what tastes good. I figured a native Texan ought to be able to find a way to cook decent cornbread plus your beef stew sounds delectible and I've tried your method of cooking pork tenderloin and it's perfect.

I actually don't like my cornbread sweet. When I make the GF cornbread mix I leave out the sugar. Didn't like it at all the first time. I found one GF mix that was OK but apparently I forgot the name because this last batch I bought is not so good.

Love, Shirley

PS - for what it's worth I like to cook mine in a cast iron skillet. Browns so nice. But make sure it's well seasoned and don't be afraid to grease or oil it up before pouring in the batter. I don't like it to stick.

[Linda in BC]

Tex, your dinner sounded great to me too. I love(d) cornbread! I just had a thought.. wow, lucky for you that you are not intolerant of corn, being a corn farmer and all !!

Linda

[tex]

wow, lucky for you that you are not intolerant of corn, being a corn farmer and all !!

For almost 2 years, I did have to cut it out of my diet. I didn't react to it promptly, (it usually took 3 or 4 days), but it would eventually make me sick, so I avoided it and all it's derivatives, while I was recovering. After that, I tried eating it again, and it didn't digest very well at first, but I figured that I was just short on the needed gut bacteria after avoiding it for so long, so I restarted by eating small amounts, (once every 2 or 3 days at first), and slowly increasing the amount and the frequency, and after a month or so, I seemed to be able to handle it normally.

Popcorn used to be my favorite food, but strangely, after avoiding all corn for so long, after I reintroduced corn into my diet, I tried eating popcorn a number of times, (over the years), but I discovered that it no longer appealed to me. I never have figured that one out. The same thing happened with soft drinks. Ever since I was in my early teens, I was a dyed-in-the-wool Coca Cola fan - nothing else would do. Before my symptoms started, I typically drank 4 to 6 of them every day - they were my coffee, and my "energy" source. After I cut them out for so long, once I discovered that I could eat corn again, I tried a Coke, and to my surprise - it sucked. It seemed way too sweet and "artificial" tasting, and I'm sure that the formulation hadn't changed in that period of time, because the "New Coke/Classic Coke" fiasco had taught the company a powerful lesson, several years earlier. (I couldn't stand the taste of "New Coke", either - it reminded me of Pepsi-Cola, and if I wanted to drink Pepsi, i didn't intend to drink it in a Coke can.

I happen to live about 120 miles from the original Dr. Pepper bottling plant, (in Dublin, TX), and that particular plant never stopped bottling Dr. Pepper with the original recipe, (using real sugar, with absolutely no corn syrup or HFCS), so I had a friend who drove there every couple of weeks, (as part of his work routine), and he brought me some to try. Viola - it hit the spot. Of course, it seemed too sweet, at first, (after avoiding sugar for so long), but the flavor was indeed as I remembered from childhood, and I was hooked. Now, most of the grocery stores around here carry it, because of the HFCS backlash, and I understand that a lot of other soft drink bottling companies may go back to using real sugar. I'm not claiming that sugar is good for anyone, but if you absolutely have to have something sweet, it beats the heck out of HFCS, and all of the artificial stuff. I occasionally try a Coke, just for old time sake, but my impression hasn't changed - they just don't appeal to me, any more. Strange, is it not? I take this as additional evidence of how this disease changes us forever.

Tex

[Linda in BC]

Interesting about your coke aversion but I am not sure if it's the disease that changes us or maybe just plain and simple that when we stop eating anything for a long time because we think it is bad for us, and then go back to it, often it just doesn't ever have the same appeal. Especially when it comes to sweet things, I find. I was eating a kind of nougat candy with cranberries and almonds in it as a non-dairy sweet treat. Then when I stopped eating corn type products I stopped eating the candies because of the High Fructose Corn Syrup in it. Recently I have been revisiting corn a bit with not too many problems, but I just can't bring myself to eat those nougat candies that I still have a bunch of! I just know they are gonna be too sweet and it feels like I would be poisoning my body even if I can eat the stuff. I think it is part psychological.. once we get it into our heads that something is bad for us to eat, it is really hard to let go of that belief, like it gets embedded deep in our psyche somewhere if you avoid something long enough.

Linda

[tex]

once we get it into our heads that something is bad for us to eat, it is really hard to let go of that belief, like it gets embedded deep in our psyche somewhere if you avoid something long enough.

I can't ague with that, because I never have been able to force myself to resume eating lettuce, presumably because it was worse than a laxative on steroids before I recovered. On the other hand, now that I can eat dairy products again, ice cream is just as appealing as it ever was.

Tex