July 21, 2014

New Milk!

 

 

I have recently started using a different milk for my cereal.

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For someone who likes to stick to her routine, this is kind of big. For many years now I have used Mocha Mix non-dairy creamer on my cereal. I still really like mocha mix, but it is expensive and I was getting annoyed with buy two different expensive milks for my husband and I. My husband likes almond milk. Almond milk is pretty low in protein (only 1 g for a whole cup), but I just didn’t like the way it tasted!

So one day I tried this almond coconut blend. It was pretty good but I could still taste the almond loud and clear. But after a week of traveling and drinking almond milk for convenience, I got used to it and this stuff now tastes great to me! It also only has 1 g of protein for a cup. Now we only buy one kind of milk. Yay!

What do you pour on breakfast cereal?

July 1, 2014

Eggplant Experiment – Cafe Rio “sweet pork”

It’s been an exciting week in the kitchen! The day after making zucchini stroganoff I tried my hand at making homemade Cafe Rio for my husband and I. Cafe Rio, for those of you who don’t know, is a very popular and delicious restaurant in Utah, where I lived for 6 years. There are lots of copycat recipes for Cafe Rio out there. I decided to try making some sweet pork for my husband. For myself, I planned on at least making rice, plus the yummy cilantro dressing, and serving it over salad. But ever since ordering an eggplant dish at a Persian restaurant in San Francisco recently, I had been thinking I should experiment with eggplant as a meat substitute. So, thus “Sweet Pork Eggplant” was born! I used the same sauce on the eggplant as on the pork, and it turned out pretty good! And all together it was a delicious meal.

The tomatillo/cilantro dressing recipe is here: Kalyn’s Kitchen [I used canned tomatillos, and buttermilk ranch from the bottle and it was fine]

My rice was inspired by this recipe: Bountiful Kitchen [Instead of using the dressing I just added cilantro and lime juice to the rice] This could easily be done using low-protein rice for a lower Phe count

The sweet pork recipe I used can be found here: Oh, Sweet Basil: Cafe Rio Sweet Pork

It is really simple. It uses root beer, this sauce, and brown sugar. I used much less brown sugar than it called for, and my husband and I were both pleased with the way it tasted. For the sauce, I called my grocery store ahead of time to make sure they had it. The first one I called did not have it, but the second one did, so I was glad I called. I just poured about 3/4 of the pack over the crock pot pork, and used the remaining 1/4 for my eggplant dish.

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This was a total experiment, so I really had no idea what I was doing. But this is what I did. Preheated the oven to 425. I greased a 11 x 17 baking dish with butter. I quartered the eggplant. I put the pieces of eggplant in the dish and buttered the tops. I put them in the oven for about 8 minutes. Meanwhile, I mixed the Old El Paso sauce, maybe 1/4 cup root beer and probably 1/3 cup brown sugar in a bowl. After the 8 minutes I pulled out the eggplant and covered them with the sauce.

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Then I put them in the oven for another 20 minutes.

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Served this over salad, topped with the rice, dressing and crushed chips (the store I was at didn’t have tortilla strips) It was yummy! Overall another cooking success.

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June 27, 2014

Zucchini Stroganoff – cooking success!

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Ok I am so excited about this! Lately I have been getting more into cooking. In the past it has been a little stressful for me. This is probably partly because I didn’t have much practice — I simply hadn’t developed the skill very much. But for the most part I think it’s because I was torn between my idealistic desire to eat mostly whole foods, and the reality of being a young, inexperienced, low- budget, convenience-seeking mom cooking for myself with PKU plus a husband with opposite nutritional needs.

I have embraced that I appreciate meals that are easy to cook. Also, the further I get away from my college years, where life is fast-paced and stressful, and happily settle into my slower, (though at times stressful in a whole new way) life as a wife, mother and home-maker I have found more motivation and mental energy to put towards cooking yummy meals. I have taken on trickier recipes and enjoyed it!

So anyway, with this new-found confidence and enjoyment of cooking I was lying awake one night thinking of the crock-pot stroganoff I often make for my husband and how good it smells. Normally when I make that for him I make myself some “goop.” But as I lie awake in bed I decided next time I would try making my own stroganoff…without the beef. The next day this idea developed into using vegetables besides mushrooms. I looked up vegetarian stroganoff and didn’t see one that looked good. But I like zucchini so I thought I’d give it a try. I was really happy with how it turned out!

As a disclaimer, I have a relatively mild case of PKU, plus I am nursing a 1 year old and my levels have been pretty low giving me even more flexibility. This recipe may be a little high in Phe for some PKUers. I still feel it is worth sharing because maybe the idea can inspire a recipe with similar flavor, but suited for your individual needs. For example, maybe the sour cream could be taken out and possibly be replaced with heavy whipping cream.

First step, sautee onions and garlic in olive oil

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While those cook slice zucchini

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I use Better than Boullion for my beef broth. I got this ready (in the microwave, actually) then added it to the vegetables so the zucchini could soak up that beef flavor

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The I added the mushrooms, onion soup mix and cream of mushroom soup. After emptying the cream of mushroom can I just add less than half a can of water to thin it out.

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I was so happy with how this meal turned out and it was so fun to have a new flavor on my menu! Also, my husband doesn’t need meat every night so this was his meal too. Besides the separate pasta, I loved having both of our meals in the same pan!

Enjoy!

Ingredients

  • 1 Tb Olive oil
  • 1 medium yellow onion, sliced
  • 2 tsp minced garlic
  • 1 cup quartered zucchini
  • 1 cup beef broth
  • 1 cup mushrooms
  • 1 (1 oz) packet onion soup mix
  • 1 (15 oz) can cream of mushroom soup
  • 1/2 cup sour cream
  • A least 2 servings Low-protein pasta

Directions

  1. Slice the onions in large slices and sautee in olive oil over medium heat for about 3 minutes
  2. Add the garlic, turn the heat to low and let the onions cook until they are soft and translucent
  3. Boil water and cook low-protein pasta of your choice according to package directions
  4. Return heat to medium, add the quartered zucchini and beef broth and cook until the zucchini becomes softer and you can see the seeds
  5. Add mushrooms, onion soup mix and cream of mushroom soup. Add less than half a can of water and mix it all together. Cook until everything is warm
  6. A few minutes before serving stir in the sour cream
  7. Serve zucchini stroganoff over  low-protein pasta
June 18, 2014

Fresh Pineapple Fruit Salad

Fresh Pineapple Fruit Salad

Pineapples were on sale, so I grabbed one. I had no idea how to tell if they were ripe…but this girl in the store actually stopped to fill me in! I was so grateful! You pull off one of the top leaves and if it comes out easily, it’s ripe!

This was also my first time cutting a pineapple, so I watched this handy-dandy video to learn how.

I had some bananas on hand and I had bought a mango as well so I put it all together and served it with dinner. Yum! The fresh pineapple was delicious.

May 29, 2014

Berry Pops

My cutie-pie is turning 1 at the end of June!

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Baby girl showing her teeth in the sunshine

Summer is upon us. Well, at least it is here in Arizona where the high is 107 this week! So popsicles are sounding good. I found these cute, slightly corny popsicle molds at the dollar store.

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For my first attempt at popsicle-making I used the frozen triple berry medley and rice milk. And I threw in a strawberry popsicle I had in the freezer. These were pretty hearty -– a little berry-heavy, so next time I would probably do more rice milk. But overall they were pretty good! Definitely cooled me down on a hot afternoon.

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Ingredients: 

1 cup frozen triple berry medley

2 tsp sugar

2 tsp lemon juice

1 Tb honey

¾ cup rice milk

1 creamy strawberry popsicle

Put berries and sugar in fridge over night to thaw and get…sugary. The next day, place all ingredients in blender and blend until smooth. Pour mixture into popsicle molds and place in freezer until frozen. When popsicles are frozen solid run under warm water to dislodge and enjoy.

 

Possible variations worth trying:

  • Drop of vanilla extract
  • Coconut milk or other non-dairy creamer
  • Tropical fruit blend with orange juice
  • Lemonade pops

 

 

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March 28, 2014

High Calorie Low Protein Food Options

Anyone who has ever tried to gain weight, or any pregnant woman who has tried to keep up calorically with a growing fetus in the last trimester knows it can be difficult with the PKU diet. Here are some ideas of how to get more calories from foods that are low in protein. First some suggestions, then some nutrition facts.

  • Oil, mayo, heavy whipping cream can be stirred into mashed potatoes, pasta salad, soup, marinara sauce
  • Salad dressing, mayo, avocado can be used as dip for chips, vegetables
  • Top crackers or bread with jelly, honey, cream cheese, mayo and avocado
  • Honey, chocolate syrup, heavy whipping cream can be added to formula, pudding, and used as fruit dip
  • Snack pack lemon pudding
  • Biscoff spread

ganze und halbe avocado isoliert auf weiss

From the Children’s Memorial Hospital Department of Clinical Nutrition:

  • 1 Tablespoon vegetable oil (120 calories, 0 g protein)
  • 1 Tablespoon mayonnaise (100 calories, 0.1 g protein)
  • 1 Tablespoon Miracle Whip (70 calories, 0.1 g protein)
  • 1 Tablespoon heavy whipping cream (52 calories, 0.3 g protein)
  • 1 Tablespoon pancake syrup (55 calories, 0 g protein)
  • 2 Tablespoons sweet & sour sauce (40 calories, 0 g protein)
  • 1 Tablespoon jelly (50 calories, 0 g protein)
  • 1 Tablespoon French dressing (60 calories, 0 g protein)
  • 1 Tablespoon butter/margarine (102 calories, 0.1 g protein)
  • 1 Tablespoon honey (65 calories, 0 g protein)
  • 1 Tablespoon cream cheese (50 calories 1 g protein)
  • 1 Tablespoon chocolate syrup (52 calories, 0.4 g protein)
  • 2 Tablespoons raisins (54 calories, 0.6 g protein)
  • 2 Tablespoons BBQ sauce (50 calories, 0.2 g protein)
  • 1 Tablespoon Ranch dressing (85 calories, 0.2 g protein)
  • 2 Tablespoons avocado (40 calories, 0.4 g protein)
March 21, 2014

Potato Soup

This is a great low-Phe version of sausage and potato soup. That’s what I made for my husband and some guests last night, and this attempt of the low-protein version turned out really tasty so I thought I’d share it. It was so good I didn’t remember to take a picture until I had finished my firsts and was dishing up the leftovers to put in the fridge.

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Here’s my best stab at a recipe:

Ingredients

  • 1/2 yellow onion, diced
  • 1 Tb olive oil
  • 2 tsp Better Than Bullion Chicken flavor
  • 1 1/2 cups water
  • 2 tsp minced garlic
  • 2 cups frozen hash browns
  • 1/3 cup frozen peas
  • 1/2 cup cream of corn
  • 1/8 cup green onion, chopped
  • 1 Tb cream cheese
  • pepper
  • paprika

Directions

  1. Sautee onion in olive oil over medium heat for 2 minutes, or until onions are transparent
  2. Add water and bring to a boil. Add chicken flavor and garlic.
  3. When that dissolves add hash browns, peas, cream of corn, and green onion. Reduce heat to medium low
  4. Let simmer for a half hour or longer
  5. Before serving stir in cream cheese and add pepper and paprika to taste
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March 19, 2014

Chow Mein and Oriental Salad

I didn’t actually make these on the same night, but I thought they would go well together. The chow mein was something I had never made before and it turned out really well the first time! It’s a simple recipe. The oriental salad is something I’ve done many times. It is great when you’re craving something fresh and crisp.

Panda Express Chow Mein: RECIPE

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I followed the above recipe except I left out the celery. Here are some pictures of the process.

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Sauteing the onionsImage

Making the sauce
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Chopping the cabbage

I used the yaki soba noodles the recipe calls for. But I thought for someone with a lower Phe tolerance these noodles would work really well:

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0 g of protein

 

Oriental Salad

Ok as you know, recipes are not my strength, so I’ll do my best to write down how I make this for you. The spinach is just to make it healthy.

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  • 1 head cabbage, chopped
  • 6 oz bag of baby spinach
  • 3 cans mandarin oranges, drained
  • 1 1/2 cups crunchy chow mein noodles
  • 3 green onions
  • Oriental salad dressing (i.e. Ken’s Sesame Ginger, Kraft Asian Sesame)

The directions are pretty self- explanatory. You just put it all together. But if you will not being finishing the whole salad in one sitting I recommend adding the chow mein noodles, oranges, and dressing to your portion only, because in the fridge it all gets soggy.

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March 12, 2014

Little Pizzas

Hopefully you know that anything I post can be adapted to meet your (or your child’s) low-phe needs. I post recipes to serve as inspiration for you. Growing up I always had low-protein pizza dough. Now that I can eat a little more protein I sometimes use french bread leftover from a different meal. Since they don’t need to cook I just warm them in the oven at  350 degrees for 6-8 minutes.

Here are some different pizzas I’ve made lately:

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Marinera sause, spinach, red onions and pineapple

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Marinera sauce, spinach, sun-dried tomatoes, red onions, and of course, my childhood favorite of corn.

Other ideas for toppings:

  • Olives
  • Bell peppers
  • Brocoli
  • Asparagus
March 7, 2014

The Formula Mindset

Is my formula medicine or food?

I recently got an email asking for help with motivation to drink the formula, when you don’t “feel the effects.” This caused me to stop and think — how should we be thinking about our formula? Is it like a medicine that makes you feel better like ibuprofin when you have a headache, or SRIs for depression?

I suggest that instead of thinking of formula as medicine, think of it more as a food. The National PKU Alliance says with regard to formula, “A synthetic, Phe free formula is used as a nutritional substitute for the eliminated foods.” While medicine may be fast-acting in response to pain or illness, formula is a daily need, just like eating food. However, for a person with PKU, this is a medically necessary food. And it’s not just something to drink when you feel like you need an extra boost, this should be an integrated part of your daily life.

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Do you sometimes struggle to motivate yourself to drink your formula? Maybe a change in the way you think about it could help.

Here are 5 Ways to help you embrace the Formula Mindset:

1. Think Nutrition:

Let’s think about the big picture: we all need nutrients, including protein, to live. But in order for a person with PKU to be healthy, we must eliminate most protein from our diets. But our body and brain still need protein. This is why we have formula. It provides protein (with low levels of phenylalanine), calories, vitamins, and other minerals we need but are missing in our diet. Keep in mind, nutrition does affect mental health. So while formula is not a medicine, it does help with neurotransmitter function and other brain processes.

Think of formula as food that you need ever day to survive.

2. Satiety

Satiety is a fancy word for “feeling full.” A diet as restrictive as the PKU diet could easily leave a person feeling very hungry. One of the blessings of having the formula is that it fills you up. It gives you the calories you need. I’ve calculated that my formula dose gives me about 1000 calories a day. That is almost half of the daily recommended calories for an active adult. This not just a medicine, this is a huge part of my daily energy intake! This is why it makes sense to me to think of formula as more of a food.

Try to be mindful of how full you feel when you drink formula. This will help you appreciate it for what it is doing.

3. Crowding Effect

In nutrition people sometimes talk about crowding out unhealthy foods with healthy ones. In other words, to eliminate unhealthy foods from your diet, you eat more nutritious foods and thus aren’t as hungry for the unhealthy ones. I think the PKU formula does this in a big way. Seeing as it’s so filling, it helps you feel satisfied and less likely to eat too much protein for the sake of hunger.

Notice how drinking the formula consistently helps you manage your diet.

4. Gratitude

Do you ever stop to think how blessed you are to have a diagnosed, treatable disease, and to have such a life-saving formula available to you? Each morning as I prepare to mix my formula I often say a little prayer of gratitude in mind. “I am SO grateful to have this formula.” This sets the tone for my relationship with my formula.

Find a ritualistic way you can cultivate gratitude for this wonderful gift.

5. Routine

Something as important as this requires a high level of commitment. For me the best way to be consistent is to have a routine. That way it’s not something I have to think about, or deliberate with each day. It’s simply part of my life. I have written about the power of routine here.

Find the formula, container, storage method, and drinking schedule, that works for you and stick to it!

My formula-making equipment

My formula-making equipment

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