Hey! I hope youíve all been doing well.
My camera and my computer are still fighting, so Iím wondering if I needed to take a break from all of my dessert recipes. I have no idea what that has to do with my technical difficulties, but Iíll go with it.
My favorite recipe is black bean casserole. I ate it for dinner last night, I plan on eating it for dinner tonight, and if Aubrey let me, Iíd probably eat it every night until I felt like Iíd scream if I ever saw it again. I swear the only reason Iím on this side of sane is because of that patient husband of mine.
The original recipe is delicious and can be found here: www.sparkpeople.com/mypa
But I was having some problems the days after Iíd eat it, so I have been playing around with the recipe. I have been substituting more bell pepper in for the onions. If you can handle the onions, I say keep them because they are delicious. But cutting them out really improved my digestion. I already knew my body doesnít like raw onions (darn heartburn) but I thought cooked was okay. Apparently I was wrong!
The other problem has been the cheese. While Iím not fully lactose intolerant, as I can certainly handle Greek yogurt, my body isnít a huge fan of the cheese portion. So I decided to try the recipe with some vegan cheese.
This was some interesting stuff. It didnít quite taste like cheddar, but it wasnít bad. Although the taste did kind of remind me of years ago when I tried Velveeta. Or maybe itís those American cheese slices Iím remembering. Iím not sure, it was different.
I put the usual amount on and it looked like I had sufficient covering.
But while it did melt, it definitely didnít spread out as much as Iím used to (see the top picture).
So it didnít quite hold together as much as I would have liked. The verdict? I still had problems the next day, but just not as many. But since the vegan cheese costs twice as much as the regular, and wasnít as tasty, I think Iím just going to stick with my usual cheese.
Not everything in life can be perfect! Especially my stomach apparently.
But I can always try new things like topping my casserole with guacamole instead of sour cream. I saw the idea to add cucumber to guacamole for a clean, fresh taste. Sounded interesting, why not give it a try?
I grabbed a ripe avocado.
This one ended up being just right. I donít know how I managed that! It seems to be the luck of the draw. I blended it up with lemon juice before stirring in salt, pepper, garlic, and cilantro.
Then I finely chopped up a large cucumber.
And stirred that into the mix. It definitely tastes different than regular guacamole, but tasty in its own right.
Iím starting to feel like the only person in the world with a slew of food intolerances, although I know Iím certainly not alone.
Like these delicious almond bars:
Which are so tasty, but keep irritating my stomach.
Well sometimes they do sometimes they donítÖ.? Maybe Iíll have just one?
Apparently the answer is ďsometimes.Ē Well if you want to make them, blend up 3 oz almonds, 3.5 oz dates and Ĺ tsp of vanilla. Form into the shape you want, let them refrigerate and harden before cutting into slices.
Do you have any food intolerances? Allergies? And as always, if you have any new recipes to share, Iíd love to know about them!