Fajita night at our house!

Recognize this??? this is what I used to use for fajita seasoning. I had actually assumed it had gluten in it, which is why I had stopped buying it. NOW, I realise that in fact, it does not appear to have gluten, but do you see the nastiness?

Yet another example of not really looking at the label. Here's how I made gorgeous, beautiful fajitas the other night:

One pan for the veggies (green, yellow and red peppers, and onion), one bowl for the chicken.

In each, zest first, then juice one lime. Then add ground cumin and coriander seed, chili pepper, salt and pepper. I wish I had amounts for you, but I really just sprinkle it all over. Let the chicken and veggies marinate while you put the children to BED and look forward to a spicy fajita night with your husband. :)

I put a bit of coconut oil in the bottom of the pan (best oil for high-heat cooking) and set both the chicken and the veggies on medium. If you don't watch it, the pans will blacken (I think that's the sugar caramelizing from the lime juice) but the black part actually tastes kind of good. So once the veg are cooked to the right firmness and the chicken is cooked through, try cranking the heat (while DILIGENTLY watching) and letting them blacken a bit. YUUUUMMMMM....

I threw a bunch of it onto a brown rice tortilla with some fresh salsa made in the grocery store that has - wait for it- tomatoes, onions, herbs, etc. No sugar, and 100% awesome. :) I did miss the shredded cheese and sour cream, but I made up for it by slathering it in avocado slices. Pure heaven.

I hope you enjoy your own fajita night. MMMMMmmm mmmm good. :)

Fajita night at our house!

Travelling and food allergies

When I am at home, or in a range of restaurants that are known to me, my various food restrictions don't cause me too much of a problem. I can't say Mr. Pick-it-up is happy about our small circle of available options for dinners we can both eat, but mostly he is the most patient and loving man in the universe and puts up with me and my "business". Case in point: said most-patient-and-loving man surprised me this weekend with a trip away. He told me on Thursday we were leaving Friday, but he kept the location a surprise. He'd already taken care of the kids, and got us all organized for a little mom-and-dad-only getaway. WOO!

So, my first thought: I can't believe you were able to keep a secret from me, because you never can. Second thought was: this is probably going to be a great weekend. Third thought: what am I going to do about food and will they have a Starbucks nearby?

This is the thing about food allergies/intolerances: when you can control everything, you're fine, but when you have to depend on others to provide food for you in a small range of options, it is nothing short of terrifying. So, remember that this is what I'm dealing with right now:
1) chicken and fish only (haven't eaten red meat since I was 15 or so)
2) absolutely no gluten-containing foods, or potential for cross-contamination; and
3) easy on the eggs, dairy and soy.

So, yeah. It sucks. Obviously when I am buying food in the best of circumstances, I have a greater desire for healthy options with no strange chemicals, organic if possible, etc., but when eating out, I am realistic and drop those for something...ANYTHING I can actually eat that won't make me sick.

The region we went to was about 2hrs away from home, and it is a more mountainous area that is heavily into wild game, and lots of red meat. As we strolled along the main drag while my husband waited for me to find a place for dinner that I could eat at (he litterally said "you know me, I don't care where we eat as long as you are happy"- yes, those words exactly to his wife who loves him to pieces) every menu had a myriad of dishes created from the following: veal, lamb, elk, seafood. You wouldn't believe me I'm sure, but I swear hardly anyone had a simple chicken dish! But of course, what I used to be able to do, which was to rely on a veggie pasta dish or pizza or chicken sandwich, I can no longer do. Sigh. Wheat is my kryptonite and it is blessed EVERYWHERE. So what does Miss Dropsie eat in that scenario? I'll give you a run-down.

Friday dinner: Table d'hôte included four courses- soup, then starter, then entrée then dessert. Okay, so soup? No, can't eat that. Menu included a smoked salmon salad for starter, and salmon for a meal. I had one choice either way that might work. I spoke to the waiter, (keep in mind this was a pretty expensive restaurant) who fixed me up a salad first instead of the soup, then got me the smoked salmon dish, then had the chef cook up a chicken breast for me (despite not being on the menu, they had some for a private function) that he served with basically steamed veggies and a few boiled potatoes. It was very bland, but okay. The waiter got the chef to make me a fruit cup for dessert (which as I mentioned previously, is a big no-no which causes very poor digestion, but he was so chuffed I couldn't say no).  3.5/5

Saturday breakfast: buffet breakfast at the hotel. Big buffet of fruit- ate lots. Big buffet of pastries, breads, meats, pancakes, etc. - had one small scoop of scrambled eggs (despite trying to avoid them, I was kind of desperate) and a few pieces of cheese. 3/5

Saturday lunch: went to a chain restaurant because I knew there were a few dishes I could eat. Tragically sad, in this beautiful region to eat at a chain restaurant, I know. Had? You guessed it: omlette with cheese and fruit. Eggs are the order of the day. 4/5

Saturday dinner: GORGEOUS 5* restaurant. Avocado and asparagus salad as a starter, then a BEAUTIFUL cedar-planked salmon (plank still kinda steaming- like having a campfire in my plate) with a side of phenomenal cooked spinach, and more asparagus. Didn't care about the duplication. RIDICULOUSLY good. 10/5 (seriously)

Sunday breakfast: I hate breakfasts out. Faced with once again, a veggie/cheese omlette. No potatoes, because it's a shared deep fryer with other bready things. Tomato slices. Filled the hole, but had virtually no taste. 3.5/5

Number of good coffees? 3. Where were they obtained? From the espresso-pod gadget in our room. With some coconut sugar and no cream even, they were amazing. Every other coffee I drank was terrible...weak. Region does not know a good strong cup of coffee. Even went to a place where coffee was roasted, and bought a coffee and a bar of in-house-made chocolate. Both were average at best.

Overall feeling after being out of my element? Feeling pretty bloated, some pain, but not much. Hopefully it passes quickly once I get back into my routine.

Despite walking ALL DAY on Saturday, going through the tiny shops that lined the main road, my only purchase was two loaves of gluten free bread I have never seen here. Will update on how I like 'em. :)

Highlight of my ENTIRE weekend away? Hmm...perhaps the ginormous bath that could have been a swimming pool ranks high, but the best part was going into the hotel bar Saturday night, to find two "wedding singers" playing and taking themselves very seriously, amidst a sea of drunken travellers. It made for some insanely funny visuals (including a young guy from what looked like a bachelor's party inviting a blue-hair up for a dance...and getting turned down).

Hysterical.

Travelling and food allergies

Oprah and organics

Oprah does it again!

I've said it before, and I’ll say it again: Oprah has the power of the magic springboard- to wax poetic about whatever she (or her team of highly-qualified minions) feels is important, and spread the message to the masses. For the sake of this blog post, I’m saying “she” though I’m quite conscious of the fact that it’s indeed that qualified team of experts that is providing the information. This week, her focus is on the documentary Food Inc., and on how to eat responsibly, organically, locally, and healthily.

In one particular article on her website entitled “Should you buy organic food”, she mentions a recent study that claims no nutrient benefit held by organic over non-organic produce. There is some debate as to the validity of that argument. For instance,

"…[o]rganics advocates called the UK review flawed and incomplete, and its authors biased. They contended that the study didn't include recent data showing that organic food delivers many advantages (less exposure to potentially harmful chemicals, for example), and that the concluding statement buried any pro-organic news the researchers did find (like the fact that organic produce contains more of certain beneficial minerals). They claimed that some of the studies included in the review were poorly designed, others seriously outdated. "These findings are wrong," Patrick Holden, director of the Soil Association, Britain's leading organic organization, says flatly. "Organic food is better for the planet, and it's better for you."

More arguments can be found here.

Regardless, the article goes on to point out that for most organic produce buyers, it’s not about what’s IN organic produce that makes them commit those extra dollars to the cause, but rather what is NOT in it. Libba Letton, the spokesperson for Whole Foods Market, goes on to say the following:

"What's not in organic food, … are the synthetic pesticides and herbicides used in the process of growing conventional produce. Organic farming relies on crop rotation, green-friendly manure and biological pest control. Rosenthal says the Food Standards Agency study that claims there's no nutritional benefit says nothing about how many potential toxic chemicals are in nonorganic food.

Letton points out that Whole Foods customers are not only buying organics to avoid ingesting toxic chemicals, but are also touting the benefits to the environment that come from supporting organic farming. "With organic food production, there isn't anything that goes into the soil or contaminates water supply during the growing process," she says. "Organic farming also is better for the workers by not exposing them to chemicals in the fields."

Another article entitled “Is Organic Worth the Price”, talks about the actual standards of organic foods. What does it mean to be deemed “organic” by the USDA? Let’s see…

"Crops bearing the USDA organic seal of approval are raised without synthetic pesticides, petroleum-based fertilizers, or sewage sludge (semisolid leftovers from wastewater plants used as fertilizer). Organic animals consume organic feed and must have access to the outdoors. They are not treated with antibiotics or growth hormones. The organic label also means your food was not genetically engineered or treated with radiation to prolong shelf life."

MMMMmmmm sewage sludge. I’d like a big helping of THAT please!!!

So what about the cost? How can you stomach the extra money you’ll need to make the switch?

When it comes to produce, some foods more readily absorb toxic chemicals than others. Here is a handy chart that compares the toxicity, and may help you decide where to spend your precious dollars. Certain foods like peaches- right at the top of the list- are the most pesticide-ridden and would be the ideal item to spend the few extra dollars on. In contrast, you may choose to skip organic onions, as they are much less likely to be contaminated by common farming practices.

Something else to keep in mind is that all produce (organic or non-organic) is much less expensive when it is in season. There will be a lot of local farmers growing organic produce that you can buy for much less money than if you try and buy imported organic food that is not in season. Have you SEEN the price of gas lately? Shipping 'aint cheap. So try new foods that are in season - even if you're not sure what to do with them. When we order a basket from our local organic delivery service, it often comes with weird things I'd never buy at the store. So I do what I always do- I go to http://www.allrecipes.com/ and figure out what the heck to do with it!

I would like to reiterate, that small concessions add up to a big change in your health. Can’t afford (or stomach!) going organic all at once? That’s totally fine, and totally normal. Pick the things that are the most contaminated like peaches, apples and strawberries. Once you have a weee peek at Food Inc., you’ll likely choose to spend a few extra bucks on your meat too. Personally, if I know a chicken has been raised with access to outside (free run), on a FARM (a real one…I know, what a concept) and without the use of antibiotics, I’m a happy lady. The organic label is a bonus.

So there you have it. I hope you’ve found some of this helpful, and thanks again Oprah for being the big voice for us modest folks. What do YOU think? Do you have anything to add?

Oprah and organics

Quinoa Burgers

Oh..my...goodness. I wish I'd taken a pic of dinner last night. Here's the run-down on quinoa burgers:

1/2 c quinoa
3/4 c broth or water
Soak quinoa in wire strainer dipped in water to remove bitter outer layer while heating broth/water to a boil. Add quinoa to the pot and simmer on low, covered, for approx. 12 minutes till liquid is absorbed.

Meanwhile...
Toast 1 slice gluten-free (or your choice) bread
Grind in "chopper"/food processor till crumby, set aside.

In the emptied chopper, grind the following till the texture of oatmeal:
large carrot & a small chunk of onion (green onions would have been awesome, but all I had were cooking onions) - you'll have to scrape down the sides a few times to get that fully ground up into tiny pieces
Then add:
14oz of beans (I used most of a can of fava beans- rinsed)
1 tsp cumin
salt
pepper
1 egg (I used 1 TB of ground chia seeds soaked in 3 TB water...but it didn't "bind" well. I may try flax the next time)
zest from 1 lime

In a bowl, combine chopper contents, breadcrumbs from earlier, and cooked quinoa. At this point I put it in the freezer for a few minutes while I heated a pan with a little oil. I then blobbed out five "burgers" (wet hands helps it not to stick to you), and cooked about 10 min per side on medium. I also added some Montreal Steak spice at this point. Not the healthiest option (and potential gluten contamination in the factory) but HELLO- yummy.

I then warmed up a brown-rice-flour tortilla, plopped in one of the burgers, smothered it in grainy mustard, and then added some tomato and avocado slices. ARE YOU KIDDING ME??? It was brilliant.

Give 'er a whirl. YUM.
:)

Quinoa Burgers