Eating Gluten

Per doctors orders Isabella(3 year old) is eating gluten. This means that we get to buy bread that costs $1-$2 TOPS instead of bread that costs $6.99 and is a much smaller loaf. It’s been awesome making grilled cheese sandwiches without having an anxiety attack that the loaf is almost gone and we just bought it with an arm and a leg only yesterday.

As it turns out her blood work came back with some red flag for something called HLA DQ8. I guess it doesn’t mean she has celiac disease but is sort of a signal to seek further testing(biopsy via endoscopy)to confirm or rule it out. As of now she is diagnosed with gluten intolerance.

Because she was eating a mostly gluten-free diet her doctor wants her to eat gluten in order for the tests to give us the best information. She directed us to have gluten in her diet every day for at least a month, maybe 2. We are currently in month #2 and will be getting the blood work done again on Halloween.

Thankfully, her blood work lines up yet again with myself needing to be poked. This really helped us last time. I took her with me when only I needed labs done and let her know that yes it hurt but it was only a poke for a moment. On the day she was to get her blood drawn Daddy also was getting his done. Which was perfect because now she would be seeing the process for a second time knowing that it’s a not so scary, normal experience.

She sat with him and she even told him, “It’s okay, Dad. Take a deep breath. Good job, Daddy!”.The phlebotomist was so nice and gave her stickers. Now it’s Isabella’s turn. The phlebotomist wraps the tourniquet around her arm and Isabella quickly realizes she’s next as she tosses the stickers back to the kind phlebotomist. A great attempt at surrendering but not stopping anything. I reminded her to focus on her breathing as tears rolled down her face. She took deep breaths in and out and before you know it she was done and she was so thrilled by the great job she did. Both her and Daddy walked out with their band aids as they bonded over their job well done.

We’ll see the gastroenterologist again next month to discuss the endoscopy. It sucks, but we’re getting answers now. It took 3 years to be taken seriously and look where we are today. It’s been a struggle, but it’s been worth it to get our daughter the answers she needs for the future of her health.

Judging our Gluten Freeness. Oh look! WAFFLES!

It has come to my attention that some think eating “gluten free” means eating “healthy”. HOW DARE YOU. I’ve worked hard at maintaining this meaty figure. I’ve worked hard at finding new gluten free high calorie goodies so we enjoy brownies and cake and even chicken pot pie again!  I really hate having to scratch my husbands back so finding gluten free products is not only helping him but it’s helping this sista out! But yes, If you’ve been diagnosed with celiac disease or a gluten sensitivity then of course eating gluten free is a “healthy” choice for your intestines. Because let’s face it, no one likes to poop themselves.

In other words, NO, We don’t eat gluten free to lose weight. If you’re going to eat naturally gluten free items like hmmm? vegetables and fruits, then chances are you’ll probably lose weight.

Since moving into a new place was on our schedule this month it was nice to have the option of popping dinner into the mircowave. After all that work it was wonderful to not have to stress about dinner!

We endured.  It took 6 damn days! Sure it was only a 5 mile move but we like to do things in the hardest way possible here. So yeah, it took a long time. Saturday finally came and we sat down for breakfast in our new place. Eggs, bacon, and Gluten Free waffles!! Our usual brand is Vans. This time we found Eggo! They are my new favorite. Vans is still good, but it only had 6 waffles. Eggo has 8! Super good and I highly recommend Eggo Gluten Free Waffles.  No one is paying me to say that! My family and I truly did enjoy it!

My soon to be 3 year old requested waffles this morning so that is what we had. Yummy!

Time for another cup of coffee and some more unpacking.

3 Bean Chili w/ Meaty Goodness

When I feel like having chili I go for Hormel canned chili. And if for some reason I experience an ultra lazy day I always make sure I get the cans with the lid I can pull off. Because who wants to have to bend or reach for the can opener? Not this girl. But because Sunday was “Superbowl Sunday” I decided to put in a little more effort and make chili myself. I could not believe how easy it was! Just a little bit of work in a pan and then I toss it all in a crockpot and forget about it for a bit. But it’s kind of hard to forget about it because it smells so good.

What you’ll need:

  • 2 lbs ground beef(I prefer 93/7 lean)
  • 1 ½ cups chicken broth
  • 1 cup water
  • 1 diced Roma Tomato
  • ½ cup diced onion
  • 1 tbsp each of Oregano, Basil, Cayenne Pepper, Black Pepper
  • 2 tbsp Chili Power
  • 1 tsp of both Paprika and Salt
  • 2 pinches of Celery Salt
  • 15 oz can each of Black Beans, Kidney Beans, Pinto Beans(drained, do not rinse)
  • Tortilla Chips to shovel the goodness into your mouth

Directions:

  1. Saute onions and tomato in pan and add ground beef till it has browned.
  2. Get that crockpot set up and toss in chicken broth and beans.
  3. Mix in cooked ground beef, spices, and water to crockpot on high setting for approx 3 hours.Optional: Serve chili with finely chopped Serrano chili peppers, diced onion, diced tomatoes and cheese.

If you decide to make this remember to stock up on some ground beef while it may still be on sale!

We meet again: Stuffed Mushrooms and Green Bean Casserole.

It’s a Christmas miracle! Both girls are in bed without a fuss and before 9pm. Amazing!!!!!!  And the husband is out helping my mom. Alone time for me!

I made Stuffed Mushrooms again this evening but I wanted to make it more “Christmas-y”. I chopped up some red and green bell pepper and BOOM a little Christmas cheer coming atcha. Also, I used pepperjack cheese. It was delicious.

This year I have escaped Christmas duties and will be enjoying our Christmas Day at my sister in-laws. I asked what I could bring and she was quick to respond, Green Bean Casserole. On thanksgiving you should have seen my niece forget about the turkey and walk away with a huge scoop of it. She’s a tiny thing and she was going for it. It made me happy. I don’t like cooking so much, but those moments make me love it for a bit. And I love it even more knowing that they are enjoying something that is gluten-free.

Quick, easy, and gluten-free? I’m all about it.

Mrs.LazyWife Stuffed Mushrooms

ENERGY LEVEL: 4
Makes 12 Stuffed Mushrooms.
What you’ll need:

  • 12 Mushrooms
  • 1 tbsp finely chopped onion
  • 1 tbsp finely chopped garlic(approx. 2 cloves)
  • 1 slice of GF bread
  • 1/4 Mayo (I prefer Best Foods)
  • 2 tbsp parmesan
  • 2 tbsp cheddar, or MORE if you love cheese like me.
  • 1 tsp black pepper
  • 1/2 tsp granulated onion
  • 1/2 tsp granulated garlic

Place slice of GF bread under broiler for 2 minutes then remove and allow to cool. Then break and crumble away. Set aside.

Preheat oven 350°F. Wash, dry and stem mushrooms. Set aside mushroom tops. SAVE stems and finely chop. Sauté chopped mushrooms, onion and garlic in a splash of olive oil. Remove and add to mixing bowl. Except for mushroom tops, combine the rest of the ingredients to mixing bowl. Mix well then stuff those mushroom tops like you mean it! Place stuffed mushrooms on cookie sheet and put in oven for a measly 20 minutes!

Cheap, quick, easy and gluten-free. You can alter any of the ingredients to your liking and it will still come out delicious!

**Please note that most of the ingredients I use are naturally gluten-free or labeled gluten-free. If you’re not sure call the toll-free number on the label and someone will be happy to answer. Sometimes they’ll even offer to send you a coupon!!**

Thanksgiving: Green Bean Casserole

November really slipped away from me. The last week I have dealt with a 5 month old with 2 bottom teeth coming in. For myself I was able to enjoy a nice trip to the ER. I must say, there is nothing quite like the experience of an intravenous drug. Thank you, Morphine.

I enter this Thanksgiving week thankful for that dose of Morphine. I’m also thankful that I don’t have Thanksgiving duty this year. But, I will be making a green bean casserole. I’m pretty certain I’ve mastered it, no thanks to my mexican heritage. Maybe it is the Lutheran kicking in?(#jokesonlyLutheranswillget).

Either way, when I first made it, Thanksgiving 2012, I was entering white people food territory. I had never had green bean casserole. I knew this was something white people did and since my white people in-laws had suggested it I took on the challenge. I also had to make everything Gluten Free since my husband doesn’t handle it well. It was a success! Next year I’ll share all my not-so-secret secrets.

This year I’ll leave you with one of the best white people creations since chow mein and burritos. I used Paula Deens recipe that I found on FoodNetwork.com. Only I used Progresso Gluten Free Cream of Mushroom, and instead of french fried onion rings I used Funyons(does not contain gluten ingredients but “may be processed in a facility…” or Trader Joes O’ rings. It was a hit and it was the first thing my daughter ate off her plate. I’m making a bigger batch this year because it’s that good. ENJOY!

Have a Happy Thanksgiving, friends!

A Mexican Horror Story: Easy Peasy Enchileasy

A few years ago, my husbands grandpa was in bad shape and in ICU. Things were not looking good and my father in law made his way here from Colorado.

This one day, well, it was just one of those days. Rough. I knew after the long day that everyone would be tired and hungry so I prepared enchiladas.

I decided that instead of a can of “enchilada” sauce I wanted my dish to have a nice fresh flavor so I opted for salsa. Everything smelled and looked great. I was so proud of myself. I couldn’t wait to see how it came out. But it didn’t hit me until I approached the table. I had never even tasted this dish. I always used the can of Las Palmas enchilada sauce and now I’m using salsa in place of enchilada sauce?!! What the hell was I thinking? The first time these people have had my cooking and I took a risk?  I was about to witness expressions of pleasure or disgust. As if all that torment weren’t enough, the people I so happily made a meal for with no worries, up until this point, were former restaurant owners. That’s right, these people made a business out of people enjoying their food and here I am with this basic stuff.

I can only imagine that what I am feeling may be the same feeling I will experience when I stand before Christ on judgement day.

My husband, I love him, but that man does not get any of my visual cues. We don’t mesh like that so I swear there must have been a little man who popped out my ear waving a white flag. At the exact moment my insides cried out to God, my dear husband assured me everything would be ok. As fast as those waves of emotion crashed into me they vanished as if I had just tossed Jonah overboard. Everyone loved it! I wondered why I had panicked so much as Uncle Tony reached for seconds. Whew! That was a close one.

I now have incorporated the enchilada sauce. To my surprise it’s even more delicious.
Easy Peasy Enchileasy
ENERGY LEVEL: 4
Serves:4-5
What you’ll need:

  • 16 oz salsa of your choice
  • Block of Monterrey Jack Cheese (Optional)
  • Shredded Mexican Blend Cheese
  • 10 oz can of Enchilada Sauce
  • 10 corn tortillas
  • 11×7 baking pan
  • Pre-heat Oven 325°F

1. Mix or blend salsa and enchilada sauce. If you’re using a chunky salsa you may want to drain it first.

2. Add cheese and about 1-2 tablespoons of salsa/sauce to center of tortilla. If you’re using shredded cheese, add however much you like just make sure you have enough room to roll the tortilla over it.

If using a block of cheese like I did; I didn’t want the huge mess that I feel shredded cheese causes. I wanted a nice gooey chunk. I cut about an inch off the length of a 16 oz block of cheese.so they would fit in the tortilla perfectly. Then I cut it in to smaller sticks. I used 10 sticks and had leftover cheese. Which ended up being the perfect sized cheese for my toddler to snack on the following day.

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3. Then do this.

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4. Then do that. Pour the rest of the salsa/sauce evenly and add cheese on top.

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5. Pop in the oven for 15-20 minutes until cheese is melted.

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The hubs took a bite out of it before I could take a picture.

¡Ay, Los Frijoles!

Your votes are in! Thank you so much for your participation!

i-votedIf you didn’t vote earlier this month don’t worry. You have officially redeemed yourself. You can now say that you did in fact vote this November.

To rate the simplicity of my recipes I will rate on a scale of 1-10 the amount of energy I recommend before you attempt this at home. This is of course assuming you’ve had at least 1 cup of coffee:


¡Ay, Los Frijoles! Energy Level: 1

1. Rinse 2 lbs of Pinto Beans. I forgot to take a picture of that but if you don’t know what that looks like I drew a picture for you.

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2. Rock out with your crock out. Add pinto beans and salt pork. I use Hormel Salt Pork. The whole thing.

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3. Add 10 cups of water.

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4. Turn on setting for 8 hours. Stir when you think, “¡Ay, Los Frijoles!”. And once more when that thought hits you again. (If you set it and leave your home, no worries, just add 1 more cup of water and don’t stress about not stirring.)

5. Rejoice!

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Simple, right? This is the best, effortless side dish ever. You’ll likely have leftovers. Store it in the fridge and get ready to see what I do with our leftover beans. These beans go from side dish, to adding 1 additional ingredient for another beanie side dish, to a simple filling breakfast.