Pumpkin Pancakes - Interstitial Cystitis Friendly

What you may or may not know about me is, I am never excited about Summer making way for Fall. I usually have to find a way to console myself. Like with new boots, Halloween Oreos, and all things pumpkin. Recently, that entails lighting my Sweet Cinnamon Pumpkin candle from Bath & Body Works (my all time favorite scent) and baking pumpkin treats. One of those treats just so happened to be a breakfast delight of Pumpkin Pancakes this past weekend. These pancakes did not disappoint and I think I ate about 4 of them. I really enjoy that the recipe only contains 2 tablespoons of sugar and was still really sweet. That coupled with how healthy pumpkin is made this the perfect Fall breakfast!

p.s. Yes, I attempted pumpkin and ghost shapes, but plastic cookie cutters do not belong on hot griddles - not even for a second. Oops! ;)

Pumpkin Pancakes
recipe via Martha Stewart Living

 

1 1/4 C flour
2 T sugar
2 t baking powder
1/2 t cinnamon
1/2 t ginger
1/2 t salt
1/8 nutmeg
1 C milk
6 T canned pumpkin
2 T melted butter
1 egg

Whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, and nutmeg. In a separate bowl, stir together milk, canned pumpkin puree, melted butter, and egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and IC friendly pure maple syrup.

Makes 8 to 10.

Enjoy! Xx!

Pumpkin Milkshake

My favorite milkshake spot in town is a little drive-thru called Bomber's. It's been around forever. Like, since my grandparents were little. Every Fall, I am first in line for their Pumpkin Milkshakes. They are the best! Last Fall I decided to try and make my own at home, since Bombers is not open for my every late night Pumpkin Shake whim. I was expecting my homemade version to not live up to the Bomber's shake, but it surprised me by being very close and very delicious! Every year I buy the Costco sized pack of pumpkin for baking season and that leads to Pumpkin Milkshakes a couple nights a week. (Hello, my name is Angela and I'm an addict.) If you are a fan of pumpkin, I suggest you try this! It is delightful and very IC friendly.


Pumpkin Milkshake

 

1 1/2 c vanilla ice cream (Breyer's Homemade Vanilla or Extra Creamy Vanilla are great IC options)
1/4 c canned pumpkin
1/3 c evaporated milk
1/4 c heavy cream
* pumpkin pie spice or cinnamon/ginger, if desired

Whip in blender until blended. Sprinkle with pumpkin pie spice or cinnamon/ginger (if you can tolerate it).

Enjoy! 

Xx, A! 

The Intersititial Cystitis Diet

If you are not familiar with the IC Diet by now take a minute to get yourself familiar. I'll wait here. See it's not so bad. A huge part of managing your IC symptoms and allowing your bladder to heal is following a proper diet. In my latest YouTube video I address some of the items you can enjoy and the items you should avoid (in general) along with some of what I personally eat. I hope you'll take a watch! Below are some general guidelines to follow and a list of some items/brands I find safe for my bladder. I also have a blog post I wrote ages ago on some of the snacks I eat. I will share the link to that below in the "snacks" category. I tend to stick to a very strict IC diet that is safe for even the most sensitive bladders. I also plan to do some grocery haul videos so you can see more of what I eat on a regular basis. The below are the two extremes of the diet - the "safe" and "caution" food basics. If you read the actual IC Diet Guidelines, you will see many "try it" foods that you may be able to tolerate. Always start out with just a little so you don't throw yourself into a full on flare. But don't be afraid to try some of the items. You may be surprised!

IC Safe Foods:
Alkaline Water: Essentia, Eternal, Fiji, or Evian
Dairy: milk, mild cheddar, mozzarella and other fresh cheeses, cottage cheese (check for acids), vanilla ice cream
Fruits - bananas, blueberries, honeydew melon, pears, raisins, watermelon, apples (Fuji, Gala, Pink Lady)
Vegetables - broccoli, brussel sprouts, cabbage, carrots, cauliflower, celery, cucumber, mushrooms, peas, radishes, squash, zucchini, white potatoes, sweet potatoes & yams
Meat/Poultry - chicken, eggs, turkey, beef, pork, lamb. Check pre-packaged meats for nitrates/preservatives, especially lunch meats (I prefer Hormel Naturals or Applegate Farm).
Seafood - shrimp, tuna fish (i.e.Wild Planet Tuna), salmon
Grains - oats, rice, wheat, etc. Check pre-packaged items for preservative or if heavily fortified.
Snacks - pretzels, popcorn (check for preservatives), plain salted potato chips, saltines, Ritz Crackers, Gorge Delights Pear Bars, almond butter, tortilla chips, Carob, items from my IC Snack Attack list

IC Caution Foods:
Coffee - regular & decaf
Tea - caffeinated
Carbonated beverages - cola, non-colas, diet & caffeine-free
Alcohols - beer, red wine, white wine, champagne
Fruits - grapefruit, lemon, orange, pineapple
Fruit Juices - cranberry, grapefruit, orange, pineapple
Vegetables - tomato & tomato Products
Flavor Enhancers - hot peppers, spicy foods, chili, horseradish, vinegar, monosodium glutamate (MSG), seasonings that contain preservatives (i.e. BHT/TBHQ) or sulfites
Artificial Sweeteners - NutraSweet, Sweet ‘N Low, Equal, Saccharin
Ethnic foods - Mexican, Thai, Indian food

Website: angelaatkins.com
Facebook: https://www.facebook.com/ICGirlsGuideToLiving?ref_type=bookmark
Twitter: @icgirlsguide
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YouTube: https://www.youtube.com/watch?v=gPx2uux_mvs

Don't forget to subscribe to my YouTube Channel and share with me what you would like to see!

Thanks, all!

XX, A!

Interstitial Cystitis Alternative Therapies

As I mentioned in my latest YouTube video, these are some of the alternative therapies I use to cope with Interstitial Cystitis, in addition to the supplements I spoke of in a previous YouTube video. Also, here is a link to the article I mentioned correlating Prelief to wound healing. I highly recommend reading it, as it has some very promising info in it! Below you'll find a list of items I spoke of in my "Interstitial Cystitis Alternative Therapies" video with a link to where you can find them. If you try any, let me know how they worked for you or if you have any tips to share! And don't forget to subscribe to my YouTube channel!

IC Alternative Therapies:

Prelief - Walgreen's, as well

Acid Redux

AZO/Uristat - Walgreen's/Rite Aid, as well

Doterra Clary Calm

Hot Hands Hand and Body Warmers

Mountain Mountain Rose Herbs

 - Teas: Chamomile, Marshmallow Root, Raspberry Leaf, Catnip

TENS Unit

Basis Bar Soap

Many of the above items can be found in the ICN Shop. So check it out! I believe a portion of their sales goes towards IC research. It's a great opportunity to support our cause and get products we buy anyway.

Xx, A!

Want more helpful tips? Find me here:
Website: http://www.angelaatkins.com/
Facebook: https://www.facebook.com/ICGirlsGuideToLiving?ref_type=bookmark
Twitter: https://twitter.com/ICGirlsGuide
Instagram: http://instagram.com/angelaatkinstheicgirlsguide
 

No Bake Carob Cookies

This recipe is adapted from Chocolate Covered Katie's "Mocha Chip No Bake Cookies." Since us IC-ers tend to avoid coffee and chocolate, I adapted this recipe to be IC friendly. It's the perfect breakfast treat and can be made sugar free and still tastes good! It's also gluten and dairy free. This cookie is basically perfect. So get baking! 

No Bake Carob Cookies

Ingredients:

2/3 cup quick oats 

1/4 cup plus 3 tbsp oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) 

2 tbsp carob powder 

1/4 tsp salt

1/4 tsp baking soda

1/4 cup plus 1 tbsp sugar or xylitol

1/4 cup Rice Krispies 

1/4 cup vegetable oil or coconut oil

2 tbsp water

1/2 tsp pure vanilla extract

Directions:

 In a mixing bowl, combine all dry ingredients and stir well. In a small bowl, combine liquid ingredients, then pour wet into dry and stir until incorporated fully. Roll into smaller balls or put in fridge until a little firmer. (Note: if you use coconut oil, these cookies will harden when chilled, but go back to being soft if left out.) You could also bake these if you wish. I baked some of mine at 375 for about 6-8 minutes and they were still super delish!

Enjoy. 

Xx, A!

IC Friendly Tacos

I know it seems nearly impossible to make certain foods like tacos or pizza IC friendly, but it can be done! And I promise they taste good! This is a version of tacos I came up with not long after I was diagnosed to help cope with the loss of my beloved Mexican food. While this recipe doesn't take the place of my cherished Taco Bell (which is debatable as being real Mexican food), it sure helps lessen the sting of losing it. What foods/dishes do you find the hardest to adapt to the IC diet?

IC Friendly Tacos:

Ingredients:
Seasoning:
2 teaspoons garlic
1 teaspoon marjoram
1 tablespoon salt
2 teaspoons black pepper
2 tablespoons diced chives
1 tablespoon cilantro
1 tablespoon thyme
2 tablespoon oregano
2 tablespoons basil
2 tablespoons parsley

Toppings:
shredded mild cheddar or mozzarella cheese
lettuce
olives, diced
refried beans (unseasoned), warmed
red and green bell pepper, diced
avocado mashed and seasoned to taste with salt and garlic
ground beef
sour cream

Taco shells or tortillas of choice (I prefer to use preservative free shells from the organic section of the grocery store or tortillas. Tortilla Land makes fantastic heat and serve 5 ingredient tortillas).


Directions:
Brown beef in medium sauce pan. Mix in seasonings and simmer about 5 mins. Assemble tacos with desired toppings. I do not drain my meat so it stays more moist and flavorful. But feel free to drain and just add a couple tablespoons water with the seasoning, if needed.

Always feel free to add anything extra you can tolerate or eliminate anything you can't. With IC you have to get creative in the kitchen and try new flavor combinations. Sometimes it may taste different, but that doesn't mean bad. It's all about retraining your taste buds. While this isn't a traditional taco, my husband doesn't mind them and adds salsa to his and almost can't tell the difference. Which is nice so I can avoid the extra work and dishes of cooking two separate meals.

Enjoy.

Xx, A!

My Interstitial Cystitis Regimen

Some of you may have watched my YouTube video (or not, but you definitely should as I go into detail about what the supplements are used for) and wished for a written list of the supplements (non- prescription) I take to manage my IC. So I thought I'd put it here in writing so it's a bit easier to see and follow along with. Like I said in the video, many of the brands I take do not contain preservatives or fillers so they are IC friendly - but everyone is different. You may need to try out a few brands in order to find one you can tolerate. I'll provide the links to the brands I use in case you want to start there. I won't go into details on the supplements I mentioned that I want to try because I can't personally vouch for them, yet, but when I can I'll do another video and post my thoughts. For now, here is a list of the oral supplements I've tried and what I currently take:

Current:
Vitamin D 5,000 IU - also at Fred Meyer
Fish Oil Supplement 1240 mg - also at Rite Aid
Probiotic 50 Billion live cultures - refrigerated at most local stores
Serrapeptase 40,000 units - also at Super Supplements
Bladder Ease - only found online
Prelief - also at Walgreen's

Previous Supplements:
MSM+Glucosamine
Krill Oil
Quercetin
Magnesium
CystoProtek
*One item I forgot to mention in the video is AZO - which is the over the counter bladder coating medication. This helped me in the beginning, but now I feel as if it makes me worse off when I take it so I no longer do. But it did help for a while and I know helps many with pain, frequency and urgency. Worth a try.

**Again, I am not a medical professional and cannot give medical advice. Please talk to your doctor or naturopath about taking any supplements.

XX, A!

Musings on Life With Interstitial Cystitis

Somedays I forget what being "normal" was like. Eating what I wanted, going where I wanted without thinking about what I was going to eat, not planning my days around meals, and living carefree. I see old photos of myself and ask what would I have done differently if I knew what my future held? Would I have savored every last bite and moment, eaten a lot healthier, taken more chances, been more brave, and lived more freely? When I see photos of friends/family living care free, eating how they please, not worrying how they might feel from one slice of pizza or a glass of lemonade, or making sure they know where every bathroom is I wonder if they are taking it all for granted or know just how good they have it? It makes me sad for them and myself. I feel bad for myself, but then remember: I am unique. I am strong. I am united with the millions who suffer from various ailments around the globe and fight day to day to live life to the fullest despite the inconveniences or discomforts. I have developed more compassion. Realized what is important. Learned to not take anything for granted - not even one bite of a Dairy Queen Ice Cream Cake (mmmm). This isn't the life I imagined, but there is beauty in seeing what I now do through these new lenses. Some people go through life never truly understanding suffering, pain, sadness, or loss and it may seem like they are the lucky ones. But I believe they have missed out. The growth and connectedness to life and others is rarely learned from an easy existence. So while I'm in denial some days about my IC, I know when I embrace it my whole world opens up and I see things I never did before. Things outside of myself - beautiful things. It's humbled me. Made me slow down. Made me more aware of how fragile every thing in life is and allowed me to truly appreciate how significant the little things are. I cherish those things now. Do you? Do you ever slow down? Do you notice the way the sun feels on your skin? The way an ice cold glass of water feels going down? How blue the sky can be? How delicious a sweet ripe blueberry tastes? How amazing a hug feels at your lowest moment? How soft, warm, and comforting a big fluffy blanket can be on a cold day? What the air smells like in all 4 seasons? The peacefulness of how a bird flies? There's more to life than parties, drugs/alcohol/sex, clothing/makeup/nails/, a six pack and a tan, even traveling to exotic locations. And many are missing out on it. So for all IC has taken it, it has also given me many things. I pray I never take them for granted. 

Salmon Patties - IC Friendly

Believe me, a fish patty sounds nasty to me, too - and I grew up eating them. I never minded the taste, but those round bones from the canned salmon made me want to barf! I haven't eaten Salmon Patties since childhood, but sometimes crave that fried fish flavor. So when I came across a preservative and bone free version of canned Salmon at Costco I was beyond excited. With my limited food options, this type of thing thrills me! I researched a few recipes online for how to season and cook them, but ultimately just dove into it myself creating a blend of flavors and yummy ingredients I could enjoy. I even made mine gluten free! I was overjoyed with how they turned out and have made them numerous times now. Below is the only photo I took because I ate all but this guy before I remembered to take a photo. Oops! Oh well - Bon appetite! :)

Salmon Patties - IC Friendly

2 cans Salmon (preservative free)

1 large egg

2 tablespoons flour - I used gluten free

1/2 teaspoon salt (I used 1 whole teaspoon since I love salt)

1/4 teaspoon garlic powder (or more to taste if can tolerate) 

1 teaspoon dried basil
1 teaspoon dried oregano

1/2 teaspoon dried parsley 

1 teaspoon fresh diced chives

1/2 teaspoon diced onion (if can tolerate)

pepper to taste (if can tolerate)

2 tablespoons olive oil for frying 

Flake salmon in medium bowl with fork. Mix in all ingredients until combined. Shape patties into whatever size you prefer. Heat olive oil in a large skillet over medium heat. Fry patties about 5 minutes per side. Since the fish is already cooked, you can fry until any doneness you prefer. I like mine a little crispier on the outside and fried them a couple minutes longer. Enjoy! :)

* Sometimes I like to add in diced bell pepper, corn, or chopped kale (which is what I added in the photo above).

X, A!

My Interstitial Cystitis Story - The IC Girl's Guide To Living

My second video is live! It's my personal IC journey. I have jumped in with 2 feet to this YouTube thing so bear with me as I fine tune and create videos to share, encourage, relate, and connect with my IC family. So take a watch and hang in there. We are in this together! Xx, A!

20 Tips for Coping With Interstitial Cystitis

You know those days - not only do you feel physically uncomfortable, but your mind soon follows suit. The anxiety, worry, and stress creeps in and not only makes you feel worse mentally, but exacerbates the physical symptoms. It's a vicious cycle and one of the hardest to stop. But there are little things you can do to help. Even 5 minutes of distraction from the pain or worries of IC can feel like Heaven. And the more you practice those things, the easier it will become to cope. A healthy mind leads to a healthy body - or at the very least can't hurt. Below I've comprised some of my favorite IC coping strategies that I like to do when "flaring." They don't always take the physical discomfort away, but can help with the mental part. 

* FYI - These are not techniques to make you physically feel better, but rather coping skills and distractions to try while you wait for those meds, etc. to kick in. Sometimes the best thing to do is the thing you don't want to do - to try and ignore how you feel and distract your mind from stressing, worrying, and catastrophizing things. Those moments will come anyway, but you don't have to feed into them or invite them to stay. Do what you need to do to take care of your physical pain/discomfort and then try one of the below tips to cope in the interim. It might be useful to make a list of your most helpful coping strategies and hang them up somewhere and go through them, if needed, on a rough day.

 20 Tips For Coping With IC: 

1) Get in your skivvies (the buff or whatever else you need to be comfortable) and paint your nails. I say skivvies because it's a lot easier to get them down if you need to use the loo stat. Or better yet, try nail polish stickers like these: http://www.sallyhansen.com/nails/nail-color/stickers/salon-effects-real-nail-polish-strips. No dry time and super easy to do.

2) Take a hot shower. The hotter the better. 

3) Give yourself a facial or other beauty treatment. Combine this with a shower to rinse off and really pamper yourself. 

4) Read a book or magazine. These can easily go anywhere with you, if you know what I'm saying.

 

5) Call or text a friend. You don't even have to let them know you're "flaring" and can talk about anything you want to get your mind off of things. 

6) Pray. Simple. Effective. Real. He's listening. 

7) Watch a movie. This is a lot easier to do if you're not running to the bathroom every 5 minutes, but worth trying if you have a bathroom close by or it's an old favorite where you know the story already. 

8) Bake or cook something. Whether it be a tried and true favorite treat or hop online and find something new to whip up. There are lots of IC friendly recipes. I share some here on my blog and you can also tweak almost any recipe to be IC safe. Google "IC safe recipes" or look here to start: http://ic-network.com/icchef/

9) Clean the bathroom or other nearby room if you're stuck in the there. May as well be productive if you can't do anything else. 

10) Journal or start a blog. My current coping technique. :)

11) Gentle stretching or walking. Even if it's just around the house. 

12) A heating pad or hand warmers on your belly. Ahhhh. So relaxing and helps to keep you warm on those chilly nights. 

13) Snuggle with a furball of love. 

14) If you're able to, take a nap. 

15) Listen to music. Download new music. Make an "IC Day" playlist with songs that comfort and encourage you. Current favorite: Mandisa, "Overcomer." 

16) This one is not my favorite, but surf social media. Facebook, Twitter, Instagram, and Pinterest can be good distractions. Pinterest is my favorite and less likely to make you feel bad by comparison. 

17) Get your craft on. I'm not crafty, but I know sewing, scrapbooking, and whatever else people do can be very therapeutic and a great distraction. 

18) Draft a healing plan. Look up treatments and techniques you want to try on your healing journey and write down a plan. But do not look up what else could be wrong. Unless you want to think you're dying in 3... 2... 1...

19) Try aromatherapy. Whether in the shower or just lighting a candle in a quiet dimly lit room. 

20) Cry/vent and move on. Get a hug from someone who loves you and let it out. Let yourself be okay with not feeling or being okay right now. Then be good to yourself and promise to take care of yourself whether it be through better diet, trying a new treatment, calling your doctor, etc.

And most importantly, keep moving forward. Moments of emotional weakness are not setbacks. They're just that - emotions and moments. They let you know you're human - full of life and love. A life worth fighting for. So rage on and keep living despite IC!

Anyone else have tips to share that help you get through rough IC days?

XX, A! 

IC Friendly Chocolate Chip Cookies

Chocolate Covered Kate has done it once again! I am not exaggerating when I say she has some of the best dessert recipes out there for healthy-ish, allergy friendly, mouth watering treats. The girl's got a gift! I make these Chocolate Chip Cookies weekly - they are that good and easy. I adapted mine to be chocolate free (and therefore, IC friendly) and they are still good. I made a whole batch yesterday and ate them all. Now I wish I saved a few for today... Oops. The recipe does not make very many cookies and I typically get about 6-10 cookies, depending on how large I make them. This is good for those with less than ideal self control. I will post Katie's recipe below, but note the adaptations I made and what worked best for me. Sooooo... This is the only picture I got before I ate the last cookie. Sorry, 'bout it. Make your own and you can see for yourself. ;)

  

IC Friendly Chocolate Chip Cookies

Recipe via: http://chocolatecoveredkatie.com/2011/04/27/worlds-healthiest-chocolate-chip-cookies/

Ingredients
1/3 cup plus 1/4 cup flour (I used GF - Flour. You can use all-purpose, spelt, or oat.)
1/8 teaspoon salt
1/4 teaspoon baking soda
1/3 cup sweetened carob chips (IC Friendly) or chocolate chips
2 tablespoons coconut sugar (what I used) or brown sugar.
2 tablespoons white sugar (omit or decrease if you have no sweet tooth)
1/2 teaspoon vanilla extract
1 tablespoon coconut oil (my preference - I have also used DF Butter), vegetable oil, or pre-melted margarine
1-3 tablespoons milk of choice (I used rice milk), as needed

Directions
1) Preheat the oven to 375 degrees.
2) Mix your dry ingredients, then add in wet.
3) Form cookies and bake 6-7 minutes (I baked mine on Parchment paper). Take out when still underdone - they’ll continue to cook while cooling, so you don’t want them to get hard.

Enjoy.

XX, A!

 

 

 

 

 

Bluberries and Cream Popsicles

Spring is here, which in my mind means Summer is right around the corner. This thought also makes me crave frozen delights like ice cream and popsicles. Which, having IC and being lactose intolerant, makes very hard to find frozen Summer treats I can enjoy. I don't recall how I found this recipe, probably somehow via Pinterest and mindless blog clicking, but that doesn't matter really. All that matters is these are scrumptious, dairy free, and IC friendly! Woohoo! I think they probably taste best with coconut milk, but feel free to test that hypothesis out and get back to me. In the meantime, give your taste buds a little preview into Summer and make these! They're too easy not to. :)

 

Blueberries and Cream Popsicles

recipe via http://mywholefoodlife.com/2013/06/16/blueberries-and-cream-popsicles/

Ingredients

• 1 can of full fat coconut milk
• 1 1/2 cup blueberries, fresh or frozen work
• 2-3 tablespoons maple syrup

Instructions

 

1. Pour all ingredients into a blender and blend for about 90 seconds. 

2. Take a taste, if it’s sweet enough, pour into popsicle molds. If not, feel free to add more maple syrup and blend for a few more seconds. I used about 2 tablespoons maple syrup total in mine.

 

Enjoy!

 

XX, A!

 

Flourless Rasin Oat Cookies

If you haven't heard of Chocolate Covered Katie do yourself a favor and click the link now. I'll wait here. Okay, she's a culinary health food genius, right?! There are so many recipes to choose from and all are healthier versions of our favorites treats and they still taste amazing! Over the last few days I have made several recipes from her site. These cookies are just one of the dishes I found to be delectable! I really appreciate that her recipes don't typically yield large amounts of whatever the item is because self control isn't one of my strong suits, if you know what I'm saying. Anyway, make these cookies. You won't regret it. And you won't feel guilty when you eat them all in one sitting. Which will happen.

Flourless Raisin Oat Cookies

Adapted from http://chocolatecoveredkatie.com/2011/08/30/flourless-chocolate-chip-cookies/

Ingredients:
3/4 cup rolled oats

1/4 teaspoon baking soda

1/8 teaspoon salt

2 tablespoons coconut sugar or brown sugar (don’t sub with white!)

1 tablespoon white sugar (can omit if you prefer less sugar)

2 tablespoons raisins or chocolate chips, if you rather

1 tablespoon oil or pre-melted margarine (I used dairy-free Eartn Balance)

1-2 tablespoons milk of choice (start with one)

Directions:
1. Heat oven to 375 degrees F.
2. Blend first 5 ingredients together in a food processor, blender, or Vita-Mix.
3. Mix with other ingredients.
4. Form into cookie shapes and place on greased cookie sheet. Bake 6 minutes.

Makes a small batch, so feel free to double the recipe!

Enjoy! 

XX, A!

Fudgy Carob Brownies

I have been on a recent carob baking binge. So far I have made Hot Carob Cocoa, Carob Cookies, and now brownies. The cookies were a little dry (not that it stopped me from eating all of them) so I need to improve them a little before I share the recipe. The brownies however, are ready for their debut. They are so fudgy and delish I couldn't wait for them to cool (who has that kind of patience?) and downed two fresh out of the oven. Then I may or may not have had one for breakfast this morning. Are you catching my drift here? These babies are that good. The recipe was technically a gluten-free one, but you can substitute regular flour. Also, I used dairy-free butter which worked just fine. Any way you bake them, you need to make these. Like yesterday.

 Fudgy Carob Brownies
Recipe adapted from: http://thankheavens.com.au/2013/09/26/the-worlds-best-carob-brownie/

1/2 cup gluten-free all purpose flour
6 tablespoons roasted carob powder
1/4 teaspoon salt
1 cup sugar
1/2 cup butter (I used dairy/soy free Earth Balance)
2 eggs
1 teaspoon vanilla extract
1 tablespoon powdered sugar to sprinkle on baked brownies (optional)

1. Preheat oven to 325° F (or 350° F if using metal pan). Grease an 8x8 pan. 
2. Place dry ingredients (minus the sugar) in a bowl and whisk to thoroughly combine. Set aside.
3. In another large mixing bowl, combine butter and sugar and cream the mixture until fluffy and white.
4. Add eggs and vanilla to butter/sugar mixture and beat until combined.
5. Add dry ingredients. Beat just until wet and dry ingredients are combined.
6. Scrape brownie mixture into prepared baking pan.
7. Bake in glass pan 30-35 minutes at 325° F or in metal pan for about 25 minutes at 350° F.
Watch cooking times carefully. When a toothpick inserted into center of baking dish comes out clean brownies are done. Brownies are supposed to have a soft, chewy center. :)
Cool for at least 15 minutes before cutting - if you're crazy patient like that. When cooled sprinkle with powdered sugar (optional.)

Enjoy.

XX, A!

Brown Sugar Oatmeal Coconut Chews - Gluten and Dairy Free

On a whim I decided to make a cookie recipe I spotted on Pinterest ages ago. The gal raved about them so I decided to trust her. The only problem was the cookie contained gluten and dairy. So I adapted the recipe and crossed my fingers they would turn out. And lo and behold they did! And they were every bit as good as she said they were. I am adding this one to the cookie repertoire, no doubt!

* Please note - you can replace the dairy free butter and gluten free flour/xantham gum with regular flour.

Brown Sugar Oatmeal Coconut Chews
Recipe adapted from thedoughwillriseagain.wordpress.com

 

Ingredients:
1 cup Soy/Dairy Free Earth Balance Butter
1 1/4 cups brown sugar, packed
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups all purpose gluten-free flour
1/2 teaspoon xantham gum
1 cup quick cooking oats
1 1/2 cups shredded, unsulfured coconut
 

Directions:
1.) Preheat oven to 350°. Cream together butter and sugars, until they are well-combined.
2.) Add one egg and mix until it’s fully incorporated. Then add the second egg and vanilla, and mix until everything is evenly incorporated.
3.) Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed.
4.) Mix flour and xantham gum in small bowl. Add about 1/2 of the flour, and mix until just incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing again until just incorporated. You don’t want to over mix here, or you’ll end up with tough cookies.
5.) Add oats and coconut, mixing until they’re just incorporated.
6.) Roll dough into 1 inch balls - makes about 6 dozen cookies at this size.
7.) Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are lightly brown, but the center is still light in color and puffy.
8.) Let the cookies cool on the baking sheet for about 5 minutes, then move to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week.

Enjoy!

XX, A!

 

 

IC Girl Travels to Disneyland

First off - I have to apologize for the font being so wonky. Whenever I blog from my iPad weird things happen and I haven't yet figured out how remedy this. So bare with me. Now onto the post:

There is almost nothing more exhausting than traveling with IC - or any food allergy, I can imagine. From packing food, looking up where to eat or shopping for food, planning how you're going to cook things and store them, and talking to the chef at every restaurant you go it can be enough to deter you from wanting to travel. Not to mention, making sure you know where bathrooms are and dealing with flights, driving, etc. All of the above can make vacation a lot less relaxing, in all honesty. I have to admit I stress big time when I travel. And I especially did during this trip because I was just coming off of a lovely flare and was cruising the crimson wave, to quote one of my favorite movies. ;) There were definitely some rough moments and times I felt anxious about how I was feeling IC wise, but I powered through the best I could. I know if I could learn to relax a little more it would help. But the mind is a strong beast and fear creeps in before you even know it. Overall, I had a good time and stuck to the diet the best I could. My family is very understanding of my potty breaks, fears, and weird food habits so that helps a lot! Anyway, I thought I would share some of my travel tips/tricks in case they helped someone. And if anyone has anything (positive/useful) to add in the comments section below, please do!

IC Travel Tips - Disneyland Style:
 

While I didn't do this, I know it can help - call your airline ahead of time and ask to be seated by the bathrooms on the plane or at least in the aisle. This isn't always possible, but it can help alleviate the stress of worrying about getting up and bugging other passengers. I was mainly just really tense during the flight, but ended up being fine. My back hurt more than anything after the flight. 

Take a TENS unit. I had no problem getting mine on the plane. I called the airport ahead of time and they assured me I wouldn't and it was true. I never used it, but knowing I had it helped. 

Bring a heating pad or hand warmers. Just stick 'em down your pants and voila! This help can help relax tight belly muscles and warm you up. 

Take your own bottled water. Yes - you can take it on the plane. TSA just has to run a special test on it first. Do make sure it is unopened, however. Also, I always pack a couple of bottles in case I can't get to the store that night after we arrive. Most stores sell either Evian, Fiji, Eternal Water, etc. There are also PH drops you can buy to add to any type of water if you are sure you won't be able to find proper water. Also, Starbucks typically sells Fiji bottled water. So if you can find one (which isn't too hard, usually) they may have Fiji. 

Look up a local grocery store that you can take a taxi to or drive to (if you get a rental car - which I recommend). Then stock up on IC safe drinks/foods.

Book a room with at least a mini fridge - and a microwave if you can. 

Pack enough snacks and water. You can bring any food/drink into Disneyland - except alcohol. So do!

Call restaurants you plan to eat at ahead of time and ask about ingredients and if they can work with you. I didn't do this, but did check out the menus ahead of time and talked to the chefs at a few restaurants we ate. Most were very accommodating. 

Take Prelief with all restaurant meals. And stick the IC diet the best you can. Especially, the few days before you leave. Get your body in its best shape to start the trip and it will help in case you accidentally eat something bad or have a cheat day. 

Take meds regularly and don't forget to eat and drink water! The less hungry you are the less likely you will be to make a rush decision and eat something bad!

Supposedly, at Disneyland you can get a disability pass for people who have trouble waiting in lines and they cannot ask for medical proof, as it's illegal - I got that info directly from Disney's website. However, when I went to customer relations they told me they had nothing to offer me and I would just have to utilize fast passes or have my party wait in line and join them later. I was embarrassed to fight, since there were people in wheelchairs with obvious disabilities waiting in line, so I just walked away feeling defeated. But I know I was within my rights to ask for this and was only turned away because I look healthy on the outside. I also know Disney is trying to cut down on abuse of this pass and I'm pretty sure the man thought I was a sheister. I may write a letter because I was very hurt that they would not help me at all. I was not willing to argue in front of those with obvious disabilities and was embarrassed by that point so I (probably wrongly) walked away. Everything worked out fine and I was able to use the bathrooms and wait in line okay, but it would have just been added peace of mind to have the pass. So if you go to Disneyland fight for it or call ahead to make sure you do everything right to get it!

That being said - Don't be afraid to get out of line to use the bathroom! Just be polite and forget the rude people who may seem irritated as you walk by. You won't ever see them again and if they want to fight they will end up looking like a fool by being rude to someone with a medical condition. Also, millions of kids have to go potty and are in and out of line so it's totally acceptable at Disney. 

There are lots of bathrooms at Disney, but it may help to locate them before you go. Also, there are employees (aka cast members) all over who can point you in the right direction, if need be. 

Get meds refilled, instillations, physical therapy treatments, etc. done a week or two before going.

Get a comfortable backpack to wear. They hold more (food, water, meds) and are easier on the body. 

Wear and bring your most comfortable clothing. For me, that meant packing warm clothing, even though it was like 70 degrees. I get cold very easily so I wore leggings under my loosest jeans and sweaters every day. I'm sure I looked like the biggest dork in Cali!

Try to relax and have fun. My biggest struggle is with worry. I worry about all of the above. Maybe I don't trust myself to take care of myself well enough or my body to behave or my surroundings to accommodate my needs. But I know when I relax and am assertive about what I need it helps tremendously! I'm still learning to be that way. I'm very shy and internalize things a lot so IC has been quite the struggle and embarrassment for me. But I'm growing and changing because of it. 

What do you do to cope when traveling? How many of you feel limited when traveling? I would LOVE to travel internationally, but it definitely makes me nervous with language barriers and foods in South American or Asian type cultures. I hope you find some of these tips helpful! Please feel free to share your tips/tricks in the comments below. We're in this together! 

XX, A! 

 

Gluten Free Sugar Cookies

My sister found this recipe. She is so much better than I am at finding recipes that actually work. Maybe it's because I find normal recipes and think I can magically transform them into dairy-free gluten-free treats. But this doesn't always work. Either way, I'm happy she has a knack for doing this because it gives me new recipes to make! These cookies are better than normal Sugar Cookies, in my opinion, because they aren't as sickeningly sweet - therefore, you can eat more. I say, that's a good thing. Jeremiah even thinks so. And he can eat gluten. The cookie recipe comes from the Yummy Allergen Free BlogSpot and the frosting recipe is from the Lofthouse Sugar Cookie recipe (I'll post both links below). I recommend rolling the cookies pretty thick and baking for less time if you want to keep them soft. Also, I substituted an egg and coconut oil for the applesauce and they turned out just fine. Even a little softer. One other thing to note, my sister and I both used King Arthur Gluten Free All Purpose Flour and it worked excellent. I didn't have, nor did I want to go buy, all of the other flours and King Arthur makes an excellent blend. The recipe I'm sharing contains all of the above mentioned adaptations. But whatever way you choose to make them, these cookies are delightful and I'm beyond happy with how they turned out!

Gluten Free Sugar Cookies
Recipe adapted from: http://yummyallergenfree.blogspot.com/2008/02/gluten-free-sugar-cokies.html
 

Ingredients:
3/4 cups dairy free margarine (softened)
1 cup sugar

1/4 cup coconut oil
1 egg 

1 teaspoon vanilla extract
3 cups King Arthur Gluten Free All Purpose Flour
2 1/2 teaspoons xanthan gum
1 teaspoon Salt
1 tablespoon Baking powder
Powdered sugar for rolling

Directions:
1) Preheat oven to 350.
2) Cream together margarine and sugar.
3) Add egg (or applesauce), coconut oil, and vanilla and mix well.
4) In another bowl sift or whisk together all of the dry ingredients. Slowly add dry ingredients to the creamed mixture and blend thoroughly. Refrigerate for at least one hour.
5) Cover work area and rolling pin with powdered sugar. Roll dough 1/4" - 1/2″ thick, or thinner if you prefer a crispy cookie. Cut into shapes and transfer to a cookie sheet covered with parchment paper.
6) Bake for 10 to 15 minutes depending on cookie size and desired softness/crispness. Let cool on sheet for a few minutes then remove to cooling rack.

 

 

Frosting

Recipe from: http://swavorystuff.blogspot.com/2012/03/gluten-free-lofthouse-sugar-cookies.html

 

Ingredients:

1/2 cup coconut oil (do not melt)

1 teaspoon vanilla extract

1/2 teaspoon almond extract 

2 1/2 cups powdered sugar

Pinch of salt

1 tablespoon almond milk (you may not need this at all)

Food coloring (optional)
Sprinkles (optional)

Directions:
In a large bowl, beat the coconut oil until creamy (with an electric mixer or a stand mixer). Cream together the coconut oil, vanilla extract, and almond extract. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in almond milk (if needed... you don't want your frosting to be runny). Beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.

Now frost those cookies. :) I actually prefer mine plain, as I'm not a huge fan of frosting. But will admit this frosting was better than typical frostings made with shortening or butter.

Enjoy!

XX, A!

 

Carob Hot Cocoa

I have been so deprived of hot cocoa for the last two years. I used to drink it like crazy all winter long with so many marshmallows you couldn't see the cocoa for miles. I don't know why I never thought of using carob powder to appease my palate. But I am glad I did now. I was worried it might not taste that great, and while it's obviously different, it still has a rich chocolate like essence to it. It helps fill the void for sure. And carob is full of minerals and good things, supposedly, so that's a bonus! I really really enjoyed this drink! So IC-ers and chocolate allergic rejoice! I could best describe it as a rich, nutty, coffee-like chocolate flavor. So if you're into that, give it a try.
 

Carob Hot Cocoa

1 cup rice milk, almond milk, coconut milk, or lactose-free milk (or use real milk, if you don't have dairy issues)

1 teaspoon carob powder

1 teaspoon vanilla

sugar to taste 

Butt loads of marshmallows, if you want (yes, BUTT loads, I said it)

Stir carob into milk in saucepan over medium heat for a couple minutes, until hot, but not boiling. Remove from heat and add vanilla, sugar, and marshmallows. 

Enjoy. 

X, A! 

Gluten - Free Blueberry Popovers

This past Sunday, while watching the Seahawks defeat the 49-ers, I almost had a conniption. I'm a new football fan, you see. And after attending the Seahawks opening game against the 49-ers this Fall, I became a real fan. I actually cared about the games they played and was rooting for them. I'm a great fan, too. Even louder and more enthusiastic than my husband when watching the games. Sometimes I can't even watch them because it's too much. Why do men do that to themselves week after week? Anyway, during the 4th quarter I decided I could take no more and needed a break. The kitchen was my refuge of choice. So of course, I decided to bake. I had been eyeing the Popover recipe on the back of the Gluten-Free King Arthur Flour box for a while and thought this was the perfect time to try it out. I decided to tweak the recipe a bit to make it dairy-free and added some blueberries and extra sweetness. The turn out was delicious. This was my first venture into Popover land so I was pleased they puffed up and hollowed out just perfectly. There is no sugar in the batter so how sweet you want them depends on how much syrup or agave and powdered sugar you prefer in the end. You don't have to make them dairy free, btw. Also, I have no clue how they turn out with other flours or milks. But I have feeling just fine. :)

Gluten-Free Blueberry Popovers
*adapted from http://www.kingarthurflour.com/recipes/gluten-free-popovers-recipe

Ingredients: 

1 cup King Arthur Gluten-Free Multi-Purpose Flour
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1 1/4 cups coconut milk, slightly warm
4 large eggs
1 egg white
3 tablespoons butter, melted (I used dairy/soy free Earth Balance)
1/2 cup blueberries
*maple syrup (or sweetener of choice) and powdered sugar to taste, if you like.

 

Directions: 

1) Preheat the oven to 400°F. Grease a 12-cup popover pan or standard muffin pan.
2) Whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the flour with the xanthan gum and salt, then gradually sift and whisk into the liquid ingredients until you have a smooth batter. If, despite your best efforts, there are more than a few tiny lumps, strain them out of your batter with a sieve. Stir in blueberries.
4) Pour the batter into the prepared pan, filling each cup about 2/3 full.
5) Bake for 25 minutes, then reduce the oven heat to 350°F and bake for an additional 15 minutes, until the popovers are deep brown.
6) Serve warm with maple syrup and powdered sugar on top, if you like.

Enjoy!

X, A!