As you are all well aware it has been some months now since I have posted. It has been one hectic "ball of flames" surrounding my life as of late. The holidays came, and left, as quickly as they appeared. The weather this year left me fairly depressed and unmotivated as several members of the family, were and are, also dealing with health issues. Our family doctor is now on maternity leave with his wife, and we were just informed he will not be returning to the practice we have been going to for years. Hence a search for a new physician begins. Before he left he did suggest that since its been years, and I mean "YEARS" since my last allergy testing, that I be tested. With that being said, I visited the Allergist for just some preliminary tests...He tested me for the basics. Wheat, cat, dog, goldenrod, ragweed, grass. The allergy test to "wheat" came back NEGATIVE this time around. Yes negative. But.....I do still have a positive reaction to grasses, although it's not as strong as it once was. And we all know that wheat "IS" a grass. So my dilemma here is...Do I still try and maintain a GF diet as well as trying to maintain a eating plan for my Stage 3 kidney disease as well? This all seems a little daunting to me at the moment.
I have still been working on a gf flour blend for you all, but also free from flours in the grass family, so also safe for kidneys. Yet most nut flours, and flours that are not in the grass family, seem to have high phosphorus and potassium amounts. So I guess it's back to the drawing board.
So until I can come up with a new plan of action I will be posting some recipes that are not in the "BAKING" category, but are safe for those of you who are not only living a GF lifestyle but are also trying to eat healthier for your kidneys. If you have any tips that you personally have tried please leave a comment, as I would love to hear from you. So here is my most recent recipe for you all to try in the meantime.
Until next post, ENJOY, n God bless!
Pineapple Fried Rice
1/2 cup dry whole grain rice
2 T olive oil, divided
2 ( 8 oz) cans drained pineapple chunks
1 diced large green pepper,
2 scallions, green and white parts, chopped
2 cloves garlic, minced
2 large eggs, beaten
1 T reduced sodium soy sauce
2 T lime juice, fresh
1. Cook rice according to directions on package, usually about 20 minutes. Drain and set aside to cool or use "rice" from my Miracle Noodle Merchant to the right of the site. EXCELLENT!
2. Heat 1 T of the oil in a skillet over medium heat. Add the pineapple and bell pepper. Cook for about 3 minutes. Add the scalliano and garlic and cook until fragrant, about 30 seconds. Set aside.
3. In a large skillet, heat the remaining 1 tablespoon of oil. Add the eggs and cook, stirring frequently, until the eggs are scrambled.
4. Add the rice and vegetables to the pan. Add the soy sauce and lime juice, stirring to coat. Serve immediately, and enjoy!
Note:Per serving (using regular rices)
calories 519
protein 13g
total fat 19g
saturated fat 3.5g
total carbs 76g
fiber 5g
cholesterol 186mg
phosphorus 215mg
potassium 586mg
sodium 368mg
sugar 29g