Frozen Assets


Never a dull moment around our house …

Over the past few years people in our home have developed various food allergies, and have required special diets for things like Celiac, etc.  Just when I thought things couldn’t get any more complicated food-wise, my son and I both developed an inability to digest meats (beef for me, anything flesh-related for him).  Crazy.

So now in order to make a meal to feed all four of us at the same time, it needs to meet the following criteria:

  • Gluten-free (essentially only rice noodles and rice bread)
  • Sugar-free (no honey or fructose, either)
  • Aspartame-free (no Nutrasweet)
  • Vegetarian (or at least beef-free, but then my son needs something else to eat)
  • Peanut-free
  • Mushroom-free (including mushroom soup)
  • Carrot-free
  • Apple-free
  • Light on the eggs (can be an ingredient, but not the main thing such as in omelettes or scrambled eggs)
  • Mint-free (not usually much of an issue except with teas and desserts)
  • Green tea – free

I think that’s all. LOL! 😎

I’ve decided to try to figure out a list of menus I can prepare that we can all eat so I’m not preparing separate meals for our various special diets.  Sadly, doing bulk freezer meal cooking has sort of fallen by the wayside as one after another of our regular recipes have bit-the-dust.

So, any suggestions for cheap eats that meet the above requirements?  And of course freezer-friendly recipes and ideas would be ideal!  🙂

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5 Comments so far
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My digestive issues used to flare up when I ate red meat or pork (but not as bad as red meat), as well as SOLUBLE fiber foods (peas, corn). So I stopped eating it because of the severe pain and inflammation.

Later on, my 3rd GI listened to my idea that even though I realized it sounded crazy, most of my attacks happened after eating commercially made foods. He said that it wasn’t crazy at all, because he himself had food additive intolerance. So see if scratch cooking helped, if yes, than that’s probably what’s bothering me. I felt lots better after a few days.

I’d fall off the wagon occasionally, which enabled me to figure out 3 additives, but there’s still at least one more I haven’t figured out.

But guess what? If I’ve been really good and total scratch cooked for a while, I can tolerate red meats and SOLUBLE fibers! I eat them in small amounts just in case, but no problems afterwards, yay! However, I did get over-confident and ate red meat a day or two after an attack (because I was weak, I need more DIY premade snacks in the freezer LOL), and the red meat and INsoluble fibers did bother me again.

PS: I also don’t buy ground hamburger because of the ammonia in the fat, ewww. I use my Christmas present meat grinder (nitrate/nitrates was one of the baddie additives). I also no longer buy meat from Walmart because reading the ingredients list on the back of a roast in a traditional butcher pack was just too gross for me.

Anyone else with generic IBS that’s doing rule-out diets, don’t forget to rule out food additives with scratch meals followed by commercially prepared meals.

And everyone read the backs of supposed “fresh” cuts of meat!

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Comment by Shreela

Hi Debi, I have had Frozen Assets for a long time and love the book. I used it for many years. Unfortunately due to allergies, it has as you said, “fallen by the wayside” My youngest daughter is severely allergic to peanuts and tree nuts. I became an in-depth product label reader to keep our home nut & peanut free. That wasn’t too bad, but then due to health problems I discovered I am allergic to wheat, dairy, oats, beef, sunflower seeds, egg whites, red peppers, and bananas. I have had to re-learn how to shop, cook and eat. The payoff is that I feel better than I ever have; if I adhere to my diet!

For some new meal ideas, check out http://www.theglutenfreegirl.com/ and read her book, “Gluten Free Girl”. Whle I am not techincally Gluten intolerant, this book opened my eyes to a whole new way of eating and I learned more about food that I ever did from a cook book. Due to this book I found that I while I despired canned peas, I really like frozen peas! I found that food not cooked in grease has a unique & delicious taste of its own. I have learned to cook with many types of dried beans, and experimented with new vegetables, fruits, spices, and vinegars.

Every spring I try new foods in our garden plot and whenever possible I try foods I have never eaten (or previously disliked) in hopes that I may “discover” new things safe to eat. I have tried cooking with different flours such as soy, buckwheat, sorghum, potato, tapioca, brown rice and white rice. I especially like using garbanzo bean flour as it adds protien to foods you can eat on the run like cookies, pancakes, tortillas etc. The funny thing is that when I faithfully eliminated offending foods from my diet, (bread, cereal and chips were tough to give up!) I actually began to crave foods that were healthy for me. I think white flour, sugar, salt and dairy products sent my body false messages about what I should be eating.

Once I was able to stay away from them for a couple of weeks, I quit craving them and new cravings for healthier foods set in. Raw fruits & vegetables have never tasted so good! My doctor warned me to limit my use of soy and corn products as I am already sensitive to wheat and oats. That forced me to try new grains and I have discovered I like them! Yes,they are more expensive to buy initially, but due to the high fiber content, they fill us up quicker and we actually eat less than we did before. They also keep us feeling full lots longer than products made with white flour.

Bob’s Red Mill has many unique flours. Some larger grocery store chains have extensive health food products you can buy in bulk, but I shun those do to fear of scoops or bins being contaminated by nut or peanut containg products.

One interesting point is that I often eat things for breakfast that most people would consider odd, such as a baked sweet potato or a pork burger.

I still cook up and freeze large quantities of broth, both vegetable and chicken. Today I made delicious pancakes with shredded zucchini, garbanzo bean flour, instant potato flakes, powdered protien mix, cinnamon, and “milk”. I did use one egg, but I can get away with the lone egg as long as it’s not a main course. I cooked them all and froze them between sheets of wax paper for mornings in a hurry. For me, the key to succeeding with food allergies is to always have things on hand that are safe for me to eat. Otherwise I get hungry and am tempted to cheat with the old-familiar-bad-for-me-foods. With allergies on the rise nation wide, maybe you should write a cookbook highlighting foods and cooking techinques that most people have never tried?

Sharon~

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Comment by Sharon

You might enjoy quinoa – a high protein grain that is quick cooking and fairly low carb. Also there are a lot more gluten free flours (like Bob’s Red Mill) available now and many choices of g-free pasta.

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Comment by leslita williams

Hello,

I would highly recommend Aurélie Paré’s Healthaliciously good cookbook. It is vegan, and everything is sweetened with frozen juice concentrate. You could use orange instead of apple fruit concentrate. The recipes are vegan, and I was able to adapt them to GF very easily. The lentil balls and the lentil loaf freeze beautifully. I know Aurélie, and she deeply cares about good, healthy eating. I have been living GF for 8 years, and if there is anything I can do to help, I would gladly do so.

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Comment by Sonia Mallet

Thanks for the book recommendation, Sonia. I’ll definitely look into it!

~Debi

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Comment by dsimple




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