Pesto Quinoa Salad

I'm constantly on the hunt for recipes that I can make and bring to social events. I found this pesto quinoa salad recipe and modified it a bit.  It's often hard to find something tasty, IC-approved, and normal to bring to a gathering.  This salad fits the bill even if it is a little hippie/girly.  I say this because all of the females raved, and my dad said, "Good thing I love you, because I do NOT like your salad." Just proves you can't please everyone! However, I did get two requests for this recipe, so I call it a success.  And might I add that I love having it in the fridge for a quick, no prep (once it's made!) lunch.  Hope you enjoy it as much as I do! 

Pesto Quinoa Salad

Ingredients:

1 cup quinoa

2 cups water

1 can chickpeas 

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

1 cucumber (leave on the side if you have picky, non-cucumber-loving guests)

1 cup crumbled feta cheese 

1/4 cup toasted pine nuts

1 cup pesto 

Directions:

1. Rinse quinoa (this evidently makes it taste less bitter.) Put quinoa in medium saucepan and cover with 2 cups water.  Heat on stove over medium high heat. When it comes to a boil, turn heat to low, cover, and let simmer for 20 minutes.  Remove from heat and fluff with a fork (all water should be absorbed. If it is not, return to heat, cover, and cook a few more minutes.) Put quinoa in large bowl and stick in fridge to cool.

2. Chop up peppers and cucumber. 

3. Combine all ingredients and store in fridge for a few hours to chill, serve, and enjoy! 

Notes: if you want a bright green salad, follow all the previous steps, but do not mix in the pesto.  Prepare the pesto and mix into the salad right before serving.  Once the pesto sits on the salad for a few hours, the salad turns a brown-ish color... The flavors come together and it tastes better (in my opinion,) but it doesn't look as appealing. You make the call! 

Roasted Red Pepper Turkey Meatloaf

Okay, who else misses meat loaf?  Honestly, I was never a huge meatloaf fan, but my husband... it was one of his favorites (and, thanks to this recipe, still is.)  IC demanded the stopping of meat mixed with ketchup, tomato paste, and Worcestershire, and I have long played in the kitchen trying to come up with a yummy substitute.

I chose to use ground turkey in this because I am ever searching for ways to lower the fat intake in my diet.  I don't know about you, but I initially gained weight once getting diagnosed, and I think it was largely because I was searching out anything that would make my taste buds happy.  (And the abundance of meds didn't help either.) I felt deprived in so many ways, but I could eat french fries and milkshakes, so I ate a lot of french fries and drank a lot of milk shakes.  That attitude helped pack on some pounds, and I am now hunting out ways to cut fat and calories without cutting out more taste.  This recipe fits into that category for me.  The turkey actually makes a really juicy and tasty loaf, and the spices and bread crumbs just round things out perfectly.

In my hiatus, I started gluten free and dairy free.  Honestly, I am not pushing that one of you, but I find the changes to really help with my IC, likely because of the inflammation those ingredients often cause.  I used corn chex and rice chex crumbled for my breadcrumbs, you choose whatever bread crumbs work for you.  Hopefully now that my diet is figured out again, I will be sharing yummy things often again.  

Now get together your meatloaf, mashed taters, and green beans.. Southern comfort to the rescue.

Roasted Red Pepper Turkey Meatloaf

Ingredients
1 1/4 lb ground turkey
1 1/3 c. bread crumbs
1 egg
1/2 tsp. dried thyme
1/2 tsp. ground garlic
1 tsp. salt
1/2 tsp. pepper

3 roasted red peppers
1 Tbl. olive oil
1/2 tsp. salt
1/2 tsp. Italian seasoning
1 tsp. sugar

Directions
1. Preheat oven to 350 degrees.
2. In food processor, mix roasted red peppers, olive oil, salt, Italian seasoning, and sugar until well blended and smooth.  Put 1/3 cup of this mixture aside for topping.
3. Using your hands, squish and combine turkey, bread crumbs, egg, thyme, garlic, salt, pepper, and (all but 1/3c.) roasted red pepper mixture.  When mixed, spread into a loaf pan.  Top with reserved 1/3 cup of roasted red pepper mixture.
4. Bake for 1 hr and 15 mins or until internal temperature reaches 160 degrees F... Enjoy!

Avocado Egg Salad

I am a sucker for any type of cold salad in the summer.  However, most of these salads in their classic form are a complete no-go because of the mayo.  I found inspiration of this recipe on Pinterest, but the recipe contained mayo and many problematic spices. However, since the main ingredients (eggs and avocado) are completely safe, I figured I would play around with it and see what I could do.  I'm happy to report that the results are fantastic- love this served with some crackers, in a pita, or on some homemade bread.  Happy eating!

Avocado Egg Salad

4 hard-boiled eggs

1 avocado

1/3 cup cottage cheese

*1/4 cup plain greek yogurt

*1/4 tsp garlic

*1/4 tsp salt

*1/8 tsp pepper

Remove shells from the eggs and discard.  Mash eggs with a fork until whites and yolks are in pieces and mixed together.  Remove avocado from skin, discard skin and pit.  Mix the avocado into the eggs using a fork.  Add cottage cheese, Greek yogurt, and spices. Mix with the fork until all ingredients are combined. 

Store in fridge for 1 day.. know that on the second day it might appear slightly brown because of the avocados, but it is still fine to eat.  If that weirds you out, make a sandwich for a friend to enjoy with you day of, or just make half or a forth of the recipe.

Notes: Greek yogurt, and yogurt in general is an ingredient that many with IC can tolerate.  It has been fermented (like buttermilk and sour cream) and so some do report that it causes flares.  I know that Fage and Chobanni plain Greek yogurts are fine for me.  The only ingredients they have listed are: grade A pasturized skim milk, live active yogurt cultures L. Bulgaricus and S. Thermophilus.  I recently tried a store brand Greek yogurt that had other ingredients listed, and it caused a flare... So, all things considered, try a small amount, and see if you tolerate this.  If this is a problem food for you, I would just replace the yogurt with more cottage cheese- I bet it would still taste great!

As always, spices (salt, pepper, and garlic) are triggers for some.  Salt and garlic are among the friendlier, and pepper is a "try it" ingredient.  Know your body and your limits; adjust accordingly!

Recipe inspired by Ashley from neverhomemaker.com

Hummus: The Greatest Staple Ever

Before getting IC, I would buy hummus at the store occasionally, and I enjoyed it. After getting IC, I realized how awesome this stuff really is!  There are tons of recipes on the internet with different hummus recipes.  I recommend you go check them out... with a few changes, the different varieties of hummus can keep our taste buds entertained and satiated.

This post contains my favorite basic hummus recipe.  While I like to change things up and add different things now and again, this is my favorite go to.. its quick to make and stores in the fridge just fine for a few weeks. I also love it because I can serve it as an appetizer at a family get-to-gather or a party with friends and everyone enjoys it!

Classic Hummus

2 cups chickpeas/garbanzos (preferably fresh, but canned is okay too)
1-2 Tbl tahini (not pictured!)
1 1/2 Tbl olive oil
1 Tsp garlic
1 tsp parsley flakes
1/4-1/2 tsp salt
3-5 Tbp water (start with 3 and add more water if hummus is too thick)

Put all ingredients into a food processor and mix until creamy!

FYI- tahini is ground sesame seeds. It adds a bitter flavor to hummus. I sometimes include it, and sometimes leave it out all together just depending on how I am feeling. Try including it and leaving it out and decide your preference!

Honey Pork Chops

Today I am sharing one of my most favorite easy, quick, ingredients-always-on-hand dinners.  Let me fist confess my saying that I am typically not a fan of pork chops.  I don't know what it is about them, but this meat was never one I went to for any meal.  Unfortunately, or maybe fortunately, my husband LOVES pork chops.  I stumbled across this recipe about a year ago now, and thought I would give it a try.  I think it was the honey and brown sugar along with the desire to make my hubby a IC-approved dinner that he would love that made this one happen.  The original recipe is on allrecipes, but I've changed the amounts of a few things.  Find the original here, and my preferred method is below.  Whether you are a pork chop lover or not, you've got to love a dinner that requires all easy and on-hand ingredients.  I like to serve these with a homemade bread and a vegetable for a well-rounded yummy meal.

Ingredients:

4 boneless pork chops

Salt

Ground black pepper

4 Tbls packed brown sugar

4 Tbls Honey

1. Heat oven to 350 degrees F.

2. Sprinkle pork chops with salt and pepper on both sides.  Heat skillet over medium heat.  Add pork chops and cook until brown, turning once.  Place in 9x13 baking dish.

3. Combine brown sugar and honey in a small bowl.  Microwave for 20 seconds, and stir to combine.

4. Spoon half of honey mixture evenly over-top pork chops
5. Bake for 15 minutes in preheated oven.
6. Remove from oven, flip chops, and spread with remaining honey mixture.
7. Bake for another 15 minutes.
8. Serve making sure to spoon some of the extra drippings over top your chops!

Granola Bars

One of my most favorite snacks are granola bars.  Before IC, I would often eat popular brands like Special K, Natures Own, or Kashi.  Since getting IC, I have tried several different store bought granola bars with not so great results. Brands like Kashi and Luna which boast of all natural/organic ingredients still bothered my IC- even if the ingredients didn't list anything that seemed problematic.  I tried Larabars, but couldn't get past the taste, so I don't really know if they triggered a flare... But whatever the case, after trying different granola bars, I decided that maybe store bought was not the way to go.  That's when I started searching online for different granola bar recipes.   I stumbled upon this recipe for Playgroup Granola Bars, and figured I would give it a try.  These granola bars are amazing.  I almost always have some stored away in my pantry to enjoy throughout the week.  Another great thing about this recipe is the quantity.  I get about 16 generously sized granola bars from each batch.  They also freeze perfectly.  Click on the link for the original recipe.  Below is my preferred way to enjoy them.

2 C. oats (I use instant because that is what I always have on hand)
1/2 C. brown sugar
1/2 C. wheat germ
3/4 tsp. ground cinnamon
1/2 C. wheat flour
1/2 C. all-purpose flour
3/4 cup raisins or white chocolate chips
3/4 tsp salt
1/2 C. canola oil
1/2 C. honey
1 egg, beaten
2 tsp vanilla extract


1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the oil, honey, egg, and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

3. Bake for 25-30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.