I love cookies! its one of my go to snacks. I am a bit of a cookie monster. Its one of my faults. Its hard to make my own cookies though. They never cook right. Either they are to sugary and burn or carmalize and stick to the cookie sheet. I have made my own butterscotch cookies before with disasterious results. Now i tend to buy cookies. I love the baby arrowroot cookies, and oreos! as well as short bread cookies , sugar cookies, and some wafers. For low protein cookies I usually get the panriso ( formally know as canbrans) cinamon, orange, and coconut cookies. they are shaped sort of like flowers. I can eat a hole box in one go!

Its dangerous!

Then I found maddy’s low protein sugar cookies and they are so simple to make! All you do is use the can of baking mix, add 8 tbsp of margarine, 1.4 of water and mix together. Form the cookies and drop them out onto a cookie sheet. Bake for 15 mins at 375.

I have just finished baking mine, waiting for them to cool and harderd. I was hoping to taste test them tonight but now im heading off to bed. So I may sneak one little one even though they are still warm!

Tomorrow will be the true test! I will be sure to let you know what I think :)

 

PKU perspectives has a new line called Country sunrise. They have mashed potatoes, scrambled egg and omelette mix, hot dogs,  sausages, mushroom burger mixes, and more!

They are so easy to make. for most you just add water , and oil.

I have been eating the scrambled eggs for a while and adding cheese, mushrooms, onions and garlic.

I ordered the chicken nugget mix with my last order and was really looking forward to trying it. I saw a post online in one of the PKU groups that my pku friend and fellow Canadian PKU adult Carrie hall of the chicken nuggets that she made and coated with corn flakes ceral.

So I thought id try the same. Only I decide to bake them in the oven. They where good , but alittle to dried out and crumbled easy. I also had rolled them into balls, so they where a bit thick. I dipped them in sweet and sour sauce.

 

Tonight I made them again but I flattened them and pan fried them in a little bit of olive oil. They tasted much better and did not fall apart. I am defiantly a fan and will be making this dish again. Makes a great finger food too.

I like to have them at lunch with celery sticks, cucumber and other vegetables. They also taste great seasoned with sweet chili sauce or dipped in ranch salad dressing.

 

 

 

I love waffles or pancakes on a cold morning.

The most easiest and best tasting waffles in my opnion is the mix quick.

Its so easy the recipe is 1 cup mix quick to 2/3 cup water. I love to add fruit to. I will add any type of fruit really.Today I added strawberries.  I have also added bananas, apples, peaches, mango.

apples and cinnamon is a pretty great combo, or in the winter gingerbread waffles!

Served with margarine and maple syrup.  What is your favorite waffle recipe?

 

 

 

One of my favorite low protein recipes is rice pilaf.

Again, I don’t know the PHE amount and the amount of ingredients I use you can change to fit your needs. This recipe I am sharing i just a guideline to give you an idea.

 

So here is how I make my low protein vegetable rice pilaf.

Mushrooms

onions

garlic

carrots

green onions

peppers

corn

peas

sauteed in margarine or vegetables oil

chicken broth ( campbells chicken broth is 1 gram protein per 1 cup) or you can use water and xoxo powder broth.

boil 1 cup dietary specialties rice on high for 10 mins

drain and add to vegetables and chicken broth

add corn starch to thicken

season with salt and pepper

serve hot!

 

 

 

Over the years, one of my go to recipes is my low protein pizza recipe. I bake this so often and am always tweeking it. My version is a modified version of the wheatstarch dough recipe on the cambrooke foods website. So I did not nor do I claim to have invented it myself. I have however modified it to what I have found to be successful. I do not have the PHE , protein and calorie values with me to share with you. SO please be sure to calculate or ask your dietitian to analyze the recipe so it works for you.

Ingredients:

Dry:

3 1/2 Cups Wheatstach

1/3 Cup Metamucil

2 tsp active dry yeast

1 tsp salt

3 tsp baking powder

2 tablespoons sugar

Wet:

1 1/4 Cup water

1/2 Cup so delicious coconut milk ( or any low protein milk such as rice dream or almond breeze)

2 TBSP Vegetable or olive oil .

Directions:

add dry ingredients to a large mixing bowl. Stir in together

Add wet ingredients to a liquid measure, heat in microwave on high for one minute

add wet ingredients to the dry, stir immediately dough will stiffen

remove dough to lightly floured surface, kneed for one minute.

Place dough on pizza pan, use rolling pin to spread dough out, than use your hands to spread dough evenly through pan, and up to edges to form crust.

Cover surface of pizza with Ragu, or any low protein pasta / tomatoe sauce.

add your prefered ingridents. Tonight I added pineapple, mushrooms, green onions, green peppers, red peppers, red onion, tomatoes.

Top with low protein cheese of your choice. I use the Daiyah Cheese shreds as they melt the best.I find the cambrooke cheese shreds are to hard and crumple instead of melt.

Bake on 350 degrees for 20 mins or untill tooth pick comes out clean.

Dipping sauce : Mix together equal portions of ranch salad dressing and Thai Sweet Chilli sauce.

Enjoy!!

Please let me know if you try this recipe and what you think of it. I would love to hear from you :)

 

 

 

 

 

Everyone has been asking me for the recipe I use for my home made applesauce , so I thought id finally share it. You can modify it however you see fit.

I got this recipe from Coles Granny Sharron , as I am a big fan of her applesauce and apple butter and she gives me some every year for Christmas and it never makes it home with me!

Applesauce is super easy to make. I make mine slightly diffrent because I love mine chunky!

I do not know the PHE or Calories.

To make this recipe do the following,

Have a big pot with a thick bottom

add 3 cups of water to pot.

Peel and core 40 Macintosh or Spartan Apples.

Slice apples add to water.

Bring to boil

stir and simmer on low heat until moist, stir occasionally

add 1 1/2 cup sugar or sugar substitute like stevia ( can also make with out sugar)

add 1 tablespoon Cinnamon

Simmer on low heat until Applesauce is the texture you desire. I like mine chunky. I mash with potatoe masher to break up the bigger pieces.

use a ladled and applesauce to cans. When I make this recipe I have 10 pint cans.

To Can Applesauce:

10 Pint Cans and 86 mm lids.

Small Canning pot with wire rack

Fill pot and boil water

add 4 cans to water at time. Make sure the water is covering the lids.

boil on high for 20 mins. Remove cans with tongs and kitchen mits.

Continue process until All cans are done.

Leave cans out on the counter to cool, when you hear lids pop they are done. If you don’t hear them pop, press the lids, if they snap or bounce back they are not done. Lids should be flat and should not be able to press.

Once cool , chill in fridge!

Serve as desired.

I hope you enjoy this recipe as much as I have. Applesauce is a huge must have in my house. I use to by the snack packs of the motts fruitsations sweetened original applesauce, or the strawberry. I prefer the western family brand. However I was going though many packages as I eat applesauce every night with dinner. I usually ended up buying 2 or 3 packages every time we went grocery shopping insuring we always had a good stock and that I didnt run out.

Now I totally prefer making my own!

Please let me know if you try this and what you think :)

 

 

The Country Sunrise Scrambled egg mix is by far my new favourite food. What a wonderful breakfast meal. In fact so far I love all the country sunrise products I have tried so far!

The Eggs has really been exciting for me, something I never thought id have . Ok there not real, they are powder that you add oil and water to but they are so simple and easy. I know they taste nothing like “real eggs” and I am OK with that. I think “real” eggs really stink!

My favourite things to make with the mix is scrambled eggs I mix in mushrooms, onions, garlic, and daiya cheese. Then scramble them in a non stick frying pan and top with either Sweet Chilli Sauce or Maple Syrup.  My protions are alot bigger than the package instructions, I triple the recipe and add the vegetables so it makes a really filling meal. I also make omletes with them but I prefer the scrambled eggs more.

With the product you must be sure to add the most accurate amount of water, as to much water makes them very mushy and hard to cook. You want them to firm and browned lightly for optimal taste.

I have been ordering the country sunrise products through the Toronto specialty shop, as they are not avaible yet at the Vancouver Special Products Distribution Centre.  With the new low protein food subsity that begins in January 2014 I have asked Special products If they would be able to bring them in. Now that I have had them, there is no going back and I could not imagine not being able to have them.

The photo above is when I had some of the country sunrise mix and made them into “sausages” for breakfast. The Hot dog mix so far is my least favourite and I have not made it again.

I am hopeful that SPDC will be able to bring them in as they are not a huge part of my diet!

 

 

I had tried this product before years ago and I was not a fan. I don’t think I cooked it long enough as the noodles are a lot more firm then the Aproten pasta that I normally use.

Now I am a big fan and just ordered 5 boxes from our local special products distribution centre. When Cooked accordingly to the box instructions they taste wonderful. I use a little extra margarine for that creamy texture.  I will sometimes cook a little longer if I want the noodles a bit softer.

This pasta tastes great even the day after, it keeps very well in the refrigerator un-like the Aproten pasta.

The only down fall is that one box is only a couple servings but I have eaten the hole box in one serving when I was really hungry.

This pasta can also be re heated and maintain its texture and taste.

I like to serve mine with some salt and pepper for taste . Best served hot but I have brought it to work and heated it up in the microwave for 1 minute.

Normally I don’t like the low protein fake cheeses, however I strongly recommend this product.

Tonight for dinner I made my version of lower protein scallop potatoes and Roasted Rainbow carrots , that I got from the farmers market last week. I also had my home made applesauce with it.

To make the potatoes I didn’t measure it but my recipe will give you an idea to make your own. I also made enough for Cole and I as well as left overs.

I used 10 scallop potatoes. Peeled and cut into “dollar” slices. Layered in rows. Between each row I used mushroom soup, garlic plus , and water. I made the mushroom soup thicker so not as much water.  I used 2 cans of Campbell’s mushroom soup to 1 1/2 cup water.

In all there are 4 rows of potatoes, ending with the mushroom soup mix on the top.  In clear glass casserole dish, and tin foil on top to keep in the heat and cook thoroughly.

The Rainbow carrots are all different colors. I used 12 carrots, olive oil, salt and fresh ground pepper and seasoned with parsley. Roasted in a clear casserole dish and also topped with tin foil.

To  make it filling and a good dinner for Cole I also made a marinated pepper corn sterloin steak.

I served my potatoes and carrots with my home made applesauce and my better milk

I have to say it was fabulous! I am so full! it was really wonderful even Cole says it was good. Everything was cooked great and very tender! I am so glad I made so much and can have some for dinner tomorrow as well.