I made a thyroid-friendly lunch from leftovers yesterday:
steamed basmati rice
dark red kidney beans
sriracha hot chili sauce
It was delicious. The only ways it would have been better would be if I had used brown rice (they do sell brown basmati) and if I had added the avocado on the counter which I was too lazy to open.
More ideas soon!
gluten--bad; salad--borderline; potatoes--good
So I was checking these pages and trying to make sure that for every food to avoid I eat a couple foods that are good for my thyroid. And I have to say, I felt great. Then I stopped. I wish I could say I did this as part of a conscious experiment, but I just got busy and distracted and I didn't plan or shop or cook.
And there was a difference. I feel more tired, and irregular in more than one sense.
So I'm going back to the somewhat-diet. I'm going to go ahead and exclude cheese and kefir from the bad list, as they don't seem to hurt me. But gluten and soy are definitely to be used in moderation, and probably sugar and strawberries, too.
As I said before, I'm not actually eliminating anything, just trying to balance. And it seems like it worked!
This morning we had my daughter's favorite pancakes:
Cottage cheese pancakes. Sounds crazy, I know. Just add cottage cheese to regular pancake batter and fry as usual. Add just a little or so much that the batter is mostly cottage cheese---it comes out great either way. Even if you don't like cottage cheese you might like these. The cheese adds a decent amount of protein, so with fruit (strawberries are in season here now, believe it or not) it makes a balanced meal. I made the batter with kefir instead of buttermilk, and you can see how fluffy they turned out. Yum!
Yesterday I made muffins with quinoa flour. It was an impulse buy. I hardly ever do those. I just saw it in the store and ended up going home with it.
The muffins are delicious, with subtle nutty overtones. But I wasn't sure they were going to be, because when I opened the quinoa flour I got a perplexing broccoli-like whiff. I almost zipped up the bag and put it away without using it. Almost.
I decided to use just a half cup of the stuff, and it adds to the flavor without overpowering it.
Here's my recipe:
Cranberry Quinoa Muffins
1 1/2 cups rolled oats*
2 oranges, juice and flesh
1/3 cup milk or rice milk
1/3 cup applesauce
1/3 cup vegetable oil
1 egg, optional
1/4 cup cane syrup, maple syrup, or honey**
1/2 cup quinoa flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1/8 teaspoon freshly grated nutmeg
1 cup frozen cranberries
Put first 6 ingredients in a bowl, mix together, and let stand while you make tomorrow's sack lunches (or something else productive (or relaxing--why not? maybe a nice 20-minute nap?)). Preheat oven to 400 degrees Fahrenheit. Separately mix last 5 ingredients, then blend the wet mixture with the dry. Put in prepared muffin cups. Sprinkle cinnamon sugar on top. Bake for 15-20 minutes. Enjoy!
*I used oats from the local farmer's market, which are technically crimped, not rolled.
**I used cane syrup from the same market, but use whatever's local.
While we wait for me to prepare the pattern for these cute little mini socks, how about a vegan mocha muffin recipe?
Vegan Mocha Muffins
1 1/2 cups whole wheat flour
1/2 cup sugar
3 Tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking soda
Mix these ingredients together. Then add
Put in muffin tin and bake at 375 degrees Fahrenheit for around 15 minutes or until top springs back when lightly pressed. Yum!
I bet you're wondering what I did with all the apple peels when I made my pie. Or maybe not.
Nevertheless, it's an interesting story. I didn't throw them away or compost them. I saved them. To make syrup!
Oh, this is such a yummy recipe. Make it with any amount of peels and try it with pancakes.
Apple Peel Syrup
1/4 cup vinegar
1 cup brown sugar
1 Tablespoon cinnamon
3 cups water
1/4 cup cornstarch
1/4 cup cold water
4 Tablespoons butter
Cut the apple peels into small bits and store in vinegar until ready to use.
Combine peels, vinegar, sugar, cinnamon, and 3 cups water in a heavy nonreactive saucepan.
Cook over medium heat, stirring occasionally, until sugar is dissolved and peels are tender.
Mix cornstarch with water and add to syrup. Stir constantly until syrup thickens and turns clear.
Remove from heat, add butter, and stir until melted.
Last week I made applesauce out of the bruised apples. My friend Mary Arlin gave me a super-easy recipe years ago and I've been dying to use it.
It's basically the same recipe as the one I use for tomato sauce. Just put the whole fruit in the pot (cutting off any bad spots first, if there are any, or the tomato ends), put the lid on, and cook. I don't really know how long, but I put it on the stove before lunch and checked it after I ate and the apples had already burst so I figured that was long enough. Afterwards, pluck out any apple cores, put the mush and skins in a food processor and blend.
My homemade applesauce was a big hit and hardly any work. Next time I have an excess of tasty apples, I will definitely do it again.
Since we were in upstate New York last week and it's impossible to find decent apples down here we tried packing a few to bring home.
We ended up sending the suitcases through baggage check, which made me nervous, but they traveled just fine.
The key is to put a cushion (such as dirty laundry or yarn in zip-loc bags) between the apples and the suitcase and to pack the apples as tightly as possible so as to minimize bruising. If they can't move, they won't bump each other. A few stems might poke holes in their neighbors, but that should be the extent of it.
We bought half a bushel of Jonamacs from Littletree and a few more special apples from Black Diamond Farm (several Pixie Crunch, Honeycrisp, and Bramley's Seedling to pack; and two Kidd's Orange apples for eating right then). We sauced about half a peck of bruised Jonamacs, but packed the gourmet apples so well we will be able to eat them all fresh. We can't resist cooking some of them, though---on the menu for next week are apple pie and cinnamon stuffed baked apples.
Apples are just about my favorite fruit, and I have missed them terribly. If you've flown apples to other parts of the country, I'd love to hear your experiences. Did we just get lucky? I'd be willing to try again.
Whole Grain Pancakes
recipe adapted from Breakfast All Day by Edon Waycott
1 cup whole wheat flour
3/4 cup white whole wheat flour*
2/3 cup yellow cornmeal
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup cane syrup**
3 Tablespoons oil
3 large eggs
2 cups buttermilk
1 teaspoon vanilla extract
ix together the first seven ingredients, make a well in the center, add the rest of the ingredients, and stir just until moistened. Heat skillet or griddle over medium heat. Pour on 1/4 cups of batter and cok until the tops are bubbly. Flip pancakes and cook until lightly brown. Serve with fresh peach slices and powdered sugar.
*available at most grocery stores--a good substitute for all-purpose flour--lighter taste and texture than regular whole wheat
**also available at most grocery stores, but I'm lucky enough to be able to get mine at the Red Stick Farmer's Market
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