art studio · art therapy · autoimmune · etsy · gluten free · knit · rheumatoid arthritis · scarf · shawl · winter garments · winter knits

Where am I? What am I drinking?

If you have been following this blog, you would know I have had some intense times living in my townhouse community.

I was ready to move 2 weeks ago, then it hit me, the financial issue of another 30 year loan as I am wanting to quit counseling in the near future. So I decided to stay at my house and update the bathroom and kitchen.

Those hostile neighbors need to just get over it.

Anyway, the tension, fatigue, uneaseness about life caused a huge amount of swelling from rheumatoid arthritis. But my eating habits have been anything less desired.

When I first found out I had a gluten intolerance and dairy and soy intolerance, my diet change over night. Seriously, over night.

I was told to drink bone broth daily. And eat anti-inflammatory foods.

You know where I’m going…

The stress of being on the HOA board and my job got to my mental health…I wasn’t eating healthy. I was just eating.

I went to the kitchen tonight and got bone broth out, warmed it and poured it in a cup. As I write this blog, I am sipping it. It’s really not that bad it’s kind of tasty.

Afterwards I’m going to have some watermelon, cantaloupe and honeydew with water. My acupuncturist who I haven’t seen in a several months, told me to eat foods that release water retention.

This evening I have been knitting the shawl which is really an oversized scarf.

Tomorrow my plan is to drink bone broth in the morning as I did in the past. It filled me up in the morning where I was not hungry. I will then bring green tea to work.

If I snack I’m going to be bringing one of my gluten-free snacks or dried fruits with me to work. And since I might not be able to get lunch tomorrow as my car will finally get work done I will have a salad with vegetables and fruit for late lunch/dinner.

I think being back on this diet with bone broth everyday will help decrease the swelling from the rheumatoid arthritis. It will help the swelling from edema and it most likely will help me not feel so tired. Lately the chronic fatigue has been the worst since I was diagnosed with gluten intolerance dairy intolerance and soy intolerance.

It has been proven by scientists and medical providers that stress causes autoimmune to flare. I have no doubt about the proof of that as I live with it daily. I am hoping getting back on track with my diet and lifestyle change will put me in a better mood and help me lose the water retention.

And then maybe I will feel ready to get back into making more art and doing yoga daily. I want to feel happy about my life.

Happy day

Caroline

Etsy shop https://4pawsartstudio.etsy.com

autoimmune · etsy · health · recipe · rheumatoid arthritis

Gluten free chicken meatballs

Something new to post A new recipe at 4pawsartstudio….

Since I began the gluten free, dairy free, and soy free lifestyle it’s been slightly challenging to make some changes.

For instance, dairy free sour cream yuck, but Kite Hill is the best one.

Dairy free cream cheese, I’m still looking.

Bread? Everyone on gluten free diet knows bread is irreplaceable. Canyon is the best and can be found at target and whole foods. But there’s others that can be bought through their website which I have not tried. But heard they have less sugar and more healthier and actually tastes like bread.

Back to the gluten free, dairy free chicken meatballs..

I used a recipe from Pinterest and converted it to gluten free and dairy free products.

Here’s the recipe

1 pound ground chicken-or turkey

1 egg

1/2 cup gluten free breadcrumbs

1/2 cup dairy free parmesan

2 tablestoons olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

black pepper

additional seasoning-Italian seasoning

combine all ingredients and mix together. Roll into small balls. I made this in a crockpot. Put the setting on high, spray crockpot with olive oil, add dairy free butter to the bottom of the pan-a few small slices, add about 1 tablespoon of water to the crockpot before placing the meatballs in it. Cook for about 3 hours. stir halfway through to prevent from burning and sticking, may need to add additional water to the crockpot.

I made a salad with these meatballs. I do not care for gluten free pasta. Having an Autoimmune illness, Rheumatoid Arthritis, I need to eat mostly anything that will help flush out the fluid my body retains.

Salad recipe:

green leaf lettuce

mixed salad greens

dandelion

green onion

apple cut in cubes

lemon salad dressing

mix together and enjoy

Reminder: 4pawsartstudio has art and knitting products for sale on Etsy.

https://4pawsartstudio.etsy.com

Happy Day

Caroline

recipes

Banana Tuesday

Today is such a pleasant morning after the intense heat and humidity. I walked my dog and decided when I got home to make banana bread.

I have to make my recipes gluten free and dairy free and soy free because of my restricted diet to improve inflammation and gut problems with digestion. Having an autoimmune disease, I found a gluten free, dairy free and soy free diet has improved my symptoms. I have energy, motivation, anxiety and depression has decreased, and no more brain fog. And edema had improved in my legs.

I used Better Homes and Garden cookbook for the recipe. But I changed it from butter to vegan butter, all-purpose flour to measure for measure flour.

I use gluten free measure to measure flour by King Arthur that is in local grocery stores.

I substitute all-purpose flour with King Arthur measure for measure flour.

Banana Bread- (from better homes and garden cookbook)…

  • 2 cups gluten free measure for measure flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 beaten eggs
  • 1.5 cups mashed bananas (5 bananas)
  • 1 cup sugar
  • 1/2 cup cooking oil
  • 1/4 cup chopped walnuts-optional
  • 1 recipe Streusel-nut topping

Grease bottom of 9x5x3 inch pan.

Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Make a well in the center of flour mixture. Set aside.

In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture to the flour mixture. There will be lumps of bananas.

Spoon batter into the greased pan.

Sprinkle the streusel topping onto of it, bake at 350 degrees for 40-45 minutes. Then additional 15 covered with foil.

Cool for 10 minutes, remove from pan. Cool completely on a wire rack.

Wrap and store in refrigerator.

(I found any gluten free baking dish needs to be stored in the refrigerator or in freezer to last longer)

Streusel topping recipe

I substitute butter with Miyoko’s vegan butter.

  • In a bowl combine 1/4 cup packed brown sugar and 3 tablespoons gluten free measure for measure flour.
  • Using a pastry blender, cut in 2 tablespoons butter until mixture resembles course crumbs.

Happy day
Caroline