Having been diagnosed with Interstitial Cystitis, a.k.a. painful bladder disorder, over 15 years ago along with Endometriosis and IBS I have yet to see a website that offers recipes for people like me to enjoy food again! I have IC, IBS, and Endometriosis but I LOVE to eat good food. My hubby will tell you I am very picky about my food. Could it be from years of tummy trouble and undiagnosed IC that made me constantly search for foods that soothed my body as well as my soul? Comfort food could well be my middle name!
Well, anyone reading this blog has probably come across it because they want to eat delicious food without sacrificing flavor and beloved recipes that they have found to the culprit to flares and pain. I am here to tell you I have created and found many delicious recipes that you can eat and that my family eats without problem.
As I post new recipes I will include options for people with IBS as well as IC. I highly recommend trying an elimination diet for IC and IBS at separate times to find your triggers. There is no need to eliminate foods that you are not sensitive to when diagnosed with these disorders. I happen to be sensitive to almost everything on the IC Network "try" list but I am not lactose intolerant or gluten sensitive. Through elimination diet from the Low FODMAPS book I found I do have Fructose sensitivity and that reduces a lot of fruit already restricted in my IC diet. Having a starting point when eating for you will help you navigate through recipes and quickly find substitutes that work for you and your sensitivities that trigger flares.
In honor of Spring my first recipe is a simple favorite of mine. The Frittata! It's easy for a Friday night dinner and great when you have leftover veggies. Having three kids I have to make the meals deceivingly nutritious and yet delicious.
Spring Frittata
Ingredients
1 Tablespoon unsalted butter
7 oz. potatoes cooked and cubed
8 eggs
1/4 cup evaporated skim milk (can use half and half, 2%, or dairy free alternative)
1/4 cup grated Parmesan
4 oz. prosciutto or deli ham (nitrate free)
1 package frozen chopped spinach, defrosted and well drained (wring out with towel)
1/2 tsp salt
1/4 tsp fresh cracked pepper
Heat coconut oil or unsalted butter in oven safe saute pan until melted. Mix in potatoes and season with salt and pepper and heat through. Meanwhile, whisk eggs and milk. Add chopped prosciutto/ham, spinach, Parmesan.
Cook on medium low heat until edges of egg look done. Heat broiler and place pan under broiler for 3-5 minutes or just until golden and eggs are cooked. Turn out on a dish or cut in pan and serve.
I love serving this with a spring salad. Watch out for radicchio and arugula as they are problems for ICers. Organic spinach mixed with romaine and drizzled with garlic infused olive oil and sprinkled with salt and pepper is a delicious dinner!
If you are going meat free on use extra cheese to add salt and flavor. I would say a 1/2 cup of mild cheddar would be perfect.
Garlic Infused Olive Oil
Take one whole clove of garlic and place in a small saucepan. Cover with good quality organic olive oil. Believe me it makes a huge difference! My favorite is California Olive Growers Olive Oil. Put about a 1 cup to 2 cups oil in the saucepan and heat just till you see the bubbles around the garlic and hear it sizzling. Then turn to low heat for 30-40 minutes. Cool completely and store in fridge.
The olive oil with garlic can be used in place of salad dressings, pizza sauce, pasta sauce, and to marinate and bake fish and chicken. It's delicious!
I'm making this tomorrow night and I'll post pictures then!
Dessert for Spring
An angel food cake is a wonderful light dessert sprinkled with blueberries cooked with a bit of cane sugar until tender. Here's my recipe:
Angel Food Cake
Ingredients
1 3/4 cups superfine sugar ( process in food processor for 2 minutes til superfine)
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites room temperature
1/3 cup warm water
1 teaspoon raspberry extract
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
Sift half of the sugar with the salt the cake flour Set remaining sugar aside.
In a large bowl, use a whisk to thoroughly combine egg whites, water, raspberry extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking if done with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
*It's easier to separate the eggs while cold and when they are fresh. Check expiration to make it easier to separate.
Happy Spring! Please tell how you liked it!
