Tag Archives: Muffin

Re-calibrating My Post Christmas Digestive System

Echhh. It’s that time of year again where I make a promise to be good to myself. Being a stomach sufferer for most of my life I have come to know what makes my stomach happy and what doesn’t. For starters, anything with wheat in it does not make me happy. Anything with cow dairy definitely doesn’t make me happy. But finally I have also found that when I eat too much sugar or anything that processes like sugar and yeast (for example potatoes, mushrooms, miso), that that doesn’t make my stomach happy either. The holidays, are of course, the hardest time of the year to try and manage this kind of diet. Besides who can resist truffles, cookies, gorgonzola and a fine glass of wine. Not me. But generally I pay for it.

What are the symptoms? Well for one thing, I become bloated, my stomach is distended and it hurts, I become extremely tired and irritable, my skin gets blotchy with itchy spots. I get miserable and depressed. This year I tried to not get too carried away. Eating an entire stollen made of kamut (I can eat kamut which does have gluten in it) didn’t help. I did eat cow cheese and I definitely drank wine and toasted the season joyously. But I didn’t go crazy.

I didn’t go crazy mainly because I didn’t want to have to do the full-on anti-candida, no wheat (non-gluten) no yeast, no sugar, no dairy, barely any fruit diet. I did it for about 6 months a few years ago when I had gotten really sick and it was worth it. Now I live a modified version of that diet. On the original diet I couldn’t eat any wheat, kamut, or spelt, absolutely no dairy product whatsoever, no meat, nothing with sugar in it including alcohol, miso, soya sauce, Bragg, vinegar, processed foods, no bananas, oranges, mangoes or grapefruit, no broccoli, potatoes mushrooms or garlic and eeekkkk no coffee.

As I started introducing things back into my diet I finally found a balance of foods that allowed me to maintain my stomach health. On a regular basis I can eat: kamut, I eat all fruits and vegetables and legumes, I eat limited fish (salmon, mussels, Seawise prawns and scallops), I eat some but limited amounts of goat cheese (usually once or twice a week)  because if I eat too much it still affects me. I avoid all condiments especially things like ketchup and HP sauces which are full of sugar. I also avoid things like cookies, muffins and cakes because they tend to be packed with sugar.  I now eat Bragg, miso, mushrooms etc… the main thing I try and control is my dairy and sugar in-take. Throughout the year when I’m maintaining I will occasionally have things like a muffin or my mother-in-laws amazing veggie/rice noodle lasagna loaded with all kinds of cheese, and I also drink wine mostly on the weekends but I’m always striving to maintain some kind of balance in my diet.

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Blueberry Muffins using Kamut or gluten-free flour

For the longest time  I made these muffins using gluten-free flour mix either Bob’s Redmill or a home blend. But since discovering I can tolerate kamut I’ve been making them using kamut flour. Either way they are delicious. If you’re going the gluten-free route your gluten eating friends will not be able to tell the difference, these muffins are THAT good. The original recipe calls for a streusel topping which I never do but you can find it at this fabulous gluten-free blog right here.

Blueberry Muffins
Makes 12 muffins

2 cups gluten-free flour mix or 2 cups kamut (or wheat flour)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum (I leave this in when using kamut because it contains less gluten than regular baking flour)
¼ teaspoon salt
¼ – ½ teaspoon nutmeg (to taste)
1 ½ cups unsweetened fresh blueberries (I used frozen, undefrosted)
½ cup milk (I used vanilla soy milk but you could also use almond or regular milk)
½ cup canola oil
2 large eggs
½ teaspoon pure vanilla extract

Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
Fill muffin pans 2/3 full. Bake 18 – 25 minutes until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.

Thanks to http://iamglutenfree.blogspot.com for this great recipe.

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Filed under Desserts and Cakes