RECIPES from the TQS FORUM

[E.M. T.]

back to the thread,
i am following a gluten and sugar free diet due to health problems.
it is new arena for me, does any body has recipes for this kind of sad diet (i try to be positive, difficult, up to the foot that i put on the ground first thing in the morning).

[E.M. T.]

Hi Becky, I have been following 'The Harcombe Diet - How to stop Counting Calories & lose weight', which is no processed foods (inc sugars) and although not necessarily gluten free, it is easily adaptable for those with gluten intolerence. The main points are
1. No processed foods, Real Food as it comes from nature is far better for you than if it comes via a factory.
2. Eat your fats and carbs at separate meals. (This is unfortunate as cakes etc are now out of the window :cry: )
3. Low fat is baaad for you! (frying in butter is positively encouraged, so is eating lots of cream & berries )

http://www.theharcombedietclub.com/forum/content.php will take you to their forum, and will give you lots of articles to read about how food can affect your health etc. Zoe Harcombe is an independant researcher into how food affects the body and also why low calorie/more exercise diets just don't work in the long term and also a whole lot more.

I haven't lost an awful lot in the month since I've been on this way of eating (I suspect that I have been mixing it up a bit too much at breakfast), but I have been feeling generally better, and more energy for getting on and actually doing some quilting 8)

Send me a pm if you have any other questions about this and I will try to help, otherwise check out the other forum (I am Rosy there)

[Rita C.]

I wonder if you could use Xylitol instead of sugar? It's a natural fruit sugar which can be used for diabetic. There is also agave syrup which I believe can also be used for diabetics. If so, then you could make a teabrack using the Xylitol and as there is no fat in it that might satisfy the sweety cravings. Here's another alternative cake which is delicious and it doesn't even have an egg.

(from the Hairy Bikers)


Oat Bran Cake

1 mug oat bran (you can use any bran - even Allbran)
1 mug soft brown sugar (or Xylitol)
1 mug dried fruit
1 mug milk
1 teaspoon mixed spice
1 mug self raising flour

Mix together the oat bran, sugar, dried fruit, mixed spice and milk. Leave to soak overnight. Next day add the self-raising flour and bind to a thick batter (like my bread mix). Put into a loaf tin and bake in the oven at 180 degrees for approximately 45 to 50 mins. Cool on a wire rack and serve with butter. It will keep for up to a week (but is won't last that long!)

Also, for frying things like chicken try using coconut oil (preferably organic). Makes the Chicken taste wonderful with a sprinkle of cajun seasoning, salt and pepper.

Have a good day.

[Rita C.]

It all gets a bit technical, but basically the western diet, feeds 1 or more of 3 problems

1. over growth of Candida Albicans
2. Food intolerance
3. Hypoglycemia

If you suffer from any of these it will lead to cravings for the food that feeds these problems, which makes them more healthy and you less healthy. The best way to deal with these problems is to starve them into submission and adjust your taste buds along the way. If it is sugars that you are craving, then you not only have to cut out sugars - a processed food group with no nutritional value, but also sweeteners - a very highly processed food group with even less nutritional value, which will help to feed the cravings.

Once your body is back to optimal health and natural weight it is possible to have the odd forays into cakes etc. just not as an everyday thing. And since I hope to be losing at least 2 stone, cakes are definitely on hold except for very special occasions, for the time being.

Take yesterday for lunch I had baked beans on 2 slices of wholemeal toast, This used to be a reasonable light lunch, but I haven't had bread for 3 nearly 4 weeks, a couple of hours later I felt completely c**p, this lasted all of the evening and I still was not brilliant this morning. I know that it wasn't the baked beans because I had some in the week with a jacket potatoe, and it didn't have this affect on me. I just hope that I don't have a bad wheat intolerance, and that it was some of the other stuff in the bread that messed me up.

On the up side an ideal days menu is
breakfast - fried bacon & eggs
lunch - Serrano ham & chorizo with olives and sun dried tomatoes (or fresh)
dinner - steak (rib-eye, sirloin...) fried with onions, served with salad followed by strawberries & cream

[Rita C.]

thanks guys!
i tried Atkins, after 5 weeks i lost 100 gr (i dont know how much it is in ounches)
so it didnt work for me.
i do the diet, because i gained a lot of weight (40!! kg - i think 80 american pounds)
after breast cancer treatment, ovary and some other pluming in my body were taken out.

the dr. started to say that i need to loose weight, but due to too high radiation my
Thyroid shut down.
to make the story short i am in disppare. so i tried every thing the weight is my best friend
never leave me alone! :cry:

few weeks ago, an alternative dr. told me to do the gluten and sugar free diet.
at home i can mange it easy - unlimited fresh veg, only 3 fruits a day, only 3 tblsp oil,
eggs, meet, cheese are the proteins, chickpeas and other peas, quinoa, buckweat are the carbs
as well you dont need to count calories.
and dinners must be separated between carbs and proteins.

so the bottom line is that i want to find RECIPES that are great, enjoyable
and fun to eat
as entree, main course, desert and some times nashing
i am afraid that is too much to ask :roll: ops:

i hope you help me guys (i will update you how skinny i will get with in ....) 8)

[Rita C.]

thanks guys!
i tried Atkins, after 5 weeks i lost 100 gr (i dont know how much it is in ounches)
so it didnt work for me.
i do the diet, because i gained a lot of weight (40!! kg - i think 80 american pounds)
after breast cancer treatment, ovary and some other pluming in my body were taken out.

the dr. started to say that i need to loose weight, but due to too high radiation my
Thyroid shut down.
to make the story short i am in disppare. so i tried every thing the weight is my best friend
never leave me alone! :cry:

few weeks ago, an alternative dr. told me to do the gluten and sugar free diet.
at home i can mange it easy - unlimited fresh veg, only 3 fruits a day, only 3 tblsp oil,
eggs, meet, cheese are the proteins, chickpeas and other peas, quinoa, buckweat are the carbs
as well you dont need to count calories.
and dinners must be separated between carbs and proteins.

so the bottom line is that i want to find RECIPES that are great, enjoyable
and fun to eat
as entree, main course, desert and some times nashing
i am afraid that is too much to ask :roll: ops:

i hope you help me guys (i will update you how skinny i will get with in ....) 8)

I think that we might be better to transfer this conversation to it's own thread under Anything Else, as Lotti set up this one to be relatively 'gossip free'

But anything that helps us to be healthy for quilting time has to be good, right :wink:

[Rita C.]

did it, sorry and thanks

[Rita C.]

Here's my recipe for one of my reels - the yellow-gold one that I named Peach Cobbler .


Peach-Lavender Cobbler

FILLING
4 1/2 pounds fresh peaches—peeled, pitted and diced (10 cups)
1/3 cup mix of half granulated, half brown  sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

TOPPING
1  teaspoon dried lavender blossoms
1  cup all-purpose flour
1/2 cup plus 2 tablespoons rolled oats
1/4 cup mix of half granulated, half brown sugar
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
Finely grated zest of 1 lemon
5 tablespoons unsalted butter, diced
1/2 cup heavy cream, plus more for brushing
1/4 cup buttermilk
2 tablespoons turbinado sugar


Preheat the oven to 400°. In a bowl, mix the peaches, sugar, cinnamon, nutmeg, salt,  lemon juice and cornstarch. Transfer the filling to a 9-by-13-inch baking dish.

Use a spice grinder or a mortar and pestle, grind the lavender to a powder. In a bowl, combine the lavender, flour, oats, granulated sugar, baking powder, salt and lemon zest. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse meal. Add the 1/2 cup of cream and the buttermilk; stir until the dough is just moistened.

Use two spoons to form 3-tablespoon mounds of the topping and arrange them evenly over the peaches. Brush with cream and sprinkle with the turbinado sugar. Bake the cobbler for about 50 minutes, until the topping is golden brown and the fruit is bubbling. Let cool slightly before serving. You can serv it with a scoop of French Vanilla Ice cream. Enjoy!

[Lorraine R.]

I had submitted two sets of reels and this is for the blue set.

Blueberry Oatmeal Breakfast Clafoutis Serves 8

2 1/4 cups quick cooking oats uncooked or 2 3/4 cups old fashioned oats, uncooked
1/3 c brown sugar
3/4 c raisins or substitute other dried fruit
1/4 to 1/3 c nuts or seeds, chopped (walnuts, almonds, sunflower seeds, etc.)
1 tsp. ground cinnamon
1/2 tsp salt
3 1/3 c milk
2 eggs, lightly beaten
1 Tbsp vanilla extract (sounds like a lot, but thats what the recipe states)
1 c fresh fruit

Preheat oven to 350 degrees
Lightly spray a 13 x 9 dish with oil

In a large bowl, combine the oats, sugar, dried fruit, chopped nuts, cinnamon and salt. Mix well.
Add milk, eggs and vanilla. Mix
Pour into the greased baking dish and make sure the solids are spread out evenly. Arrange the fresh
fruit on top.

Bake for about 50 minutes, until the center is set and firm to the touch Let cool slightly, best eaten warm.

Cut in serving size pieces. You can add your favorite topping if desired (ie - a drizzle of syrup or agave, spoon of yogurt, etc )
Store leftovers in refridgerator, tightly covered or wrap in individual servings. Freezes well. Pop in microwave to warm and
breakfast in seconds. Yummy

Lori Reid

[Lorraine R.]

This is for the second set I made that are dark and light gray with some tan.

Quinoa and Black Bean Salad

1 1/2 c quinoa
1 1/2 c canned black beans, drained and rinsed
1 1/2 Tbsp red wine vinegar
salt and pepper, to taste (careful with the salt since there is some in the dressing)
1 1/2 c corn (best if you use fresh cooked and cut off the cob)
3/4 c finely chopped bell pepper
jalapeno pepper, minced (to your taste)
1/4 c finely chopped fresh cilantro (of course this is to taste since some people just don't like it)

Dressing:
5 Tbsp fresh lime juice
1 tsp salt
1 1/4 tsp ground cumin
1/3 c olive oil

In a saucepan of boiling salted water cook quinoa 10 minutes. Drain quinoa in a mesh sieve and rinse under colld water.
Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel
and lid, about 10 minutes until fluffy and dry. While quinoa is cooking, toss black beans with red wine vinegar, salt and pepper to taste.
When quinoa is done put in large bowl and cool. Add beans, corn, peppers and cilantro.
In a small bowl whisk together dressing ingredients and drizzle over the salad.
Salad may be made one day ahead and chilled, covered. Bring to room temperature to serve.
Enjoy!!
Lori Reid

[Lorraine R.]

Rhubarb-Buttermilk Coffee My reels were yellow and I named them honey, but there were bits of pink in them, so I'm re-naming them
Rhubarb-Buttermilk Coffee cake

Rhubarb-buttermilk tea cake


Crunchy pecans and tangy rhubarb make this moist banana-bread alternative addictively good.
Ingredients:
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 cup brown sugar
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 tsp vanilla
• 2 cups chopped rhubarb
• 1/2 cup chopped pecans
• FOR GLAZE:
• 1 cup sifted icing sugar
• 4 to 5 tsp lemon juice
Directions
1. Preheat oven to 350F. Lightly spray bottom of an 8 × 4-in. loaf pan.
2. Stir flour with baking soda and salt in medium bowl. Whisk egg with brown sugar, buttermilk, oil and vanilla in large bowl, then stir in flour mixture. Add rhubarb and pecans and stir just until combined. Scrape batter into prepared pan.
3. Bake in centre of oven until a cake tester inserted in centre of loaf comes out clean, 70 to 75 min. Transfer to a rack to cool in pan for 10 min.
4. Stir icing sugar with lemon juice in a small bowl, adding juice 1 tsp at a time until thick and smooth. Drizzle glaze over warm loaf, letting it run down the sides


Preparation time
Preparation time 15 minutes
Baking Time 1 hour10 minutes
Makes 8 Servings


Nutrient:
• 377 calories
• 5 protein
• 63 carbohydrates

[Lorraine R.]

Rhubarb-Buttermilk Coffee My reels were yellow and I named them honey, but there were bits of pink in them, so I'm re-naming them
Rhubarb-Buttermilk Coffee cake

Rhubarb-buttermilk tea cake


Crunchy pecans and tangy rhubarb make this moist banana-bread alternative addictively good.
Ingredients:
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 cup brown sugar
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 tsp vanilla
• 2 cups chopped rhubarb
• 1/2 cup chopped pecans
• FOR GLAZE:
• 1 cup sifted icing sugar
• 4 to 5 tsp lemon juice
Directions
1. Preheat oven to 350F. Lightly spray bottom of an 8 × 4-in. loaf pan.
2. Stir flour with baking soda and salt in medium bowl. Whisk egg with brown sugar, buttermilk, oil and vanilla in large bowl, then stir in flour mixture. Add rhubarb and pecans and stir just until combined. Scrape batter into prepared pan.
3. Bake in centre of oven until a cake tester inserted in centre of loaf comes out clean, 70 to 75 min. Transfer to a rack to cool in pan for 10 min.
4. Stir icing sugar with lemon juice in a small bowl, adding juice 1 tsp at a time until thick and smooth. Drizzle glaze over warm loaf, letting it run down the sides


Preparation time
Preparation time 15 minutes
Baking Time 1 hour10 minutes
Makes 8 Servings


Nutrient:
• 377 calories
• 5 protein
• 63 carbohydrates

Oooh, this one looks good!

[Lorraine R.]

Trust me. It is GOOD.

[Renata L.]

Terrie, have you ever replaced the rhubarb with something else when rhubarb was not in season? The recipe sounds like a great year-round one. Tart granny apples, maybe? Any ideas out there for a substitute?

[Rita C.]

All of these recipes are looking particularly lovely to me this evening. Why is it that when trying to lose weight the recipes reappear on the forum. :?