Wednesday, March 25, 2015

My Love/Hate Relationship with Spring and Summer





"Polymorphous light eruption (PMLE) — PMLE, which usually appears as an itchy rash on sun-exposed skin, is the second most common sun-related skin problem seen by doctors, after common sunburn. It occurs in an estimated 10% to 15% of the U.S. population, affecting people of all races and ethnic backgrounds. Women are affected by PMLE more often than men, and symptoms typically begin during young adult life. In temperate climates, PMLE is usually rare in the winter, but common during the spring and summer months. In many cases, the PMLE rash returns every spring, immediately after the person begins spending more time outside. As spring turns into summer, repeated sun exposure may cause the person to become less sensitive to sunlight, and the PMLE rash either may disappear totally or gradually become less severe. Although the effects of this desensitization process, called "hardening," usually last through the end of the summer, the PMLE rash often returns at full intensity the following spring." (Mayo Clinic)

Spring is in the air, warmth is around the corner, the tulips are a-bloomin', and everyone is just rearing and ready to get their butts outside for some good, old fashioned bbq-n'! Am I right? Well, sort of. All of that sounds amazing, along with the prospect of spending extra hours outdoors taking long walks in my shore town community with the husband and kiddos, but here is the problem: for me, this time of year is a balancing act. A time where I must train my focus on trying yet again to get through the next 5-6 months without potentially painful sores and rashes on my arms, legs, face, neck, back, stomach...well, you get the idea.

Let me step back. This all began when I was about 19 years old. I was living in a dorm on campus with my sister at the college both she and I attended, when I noticed my forearms started feeling itchy. Naturally, I relieved the sensation by, well, scratching the areas that bothered me. Skip ahead a couple of weeks, and the itchy areas had spread the length of my arms and up onto my neck. The small, red bumps were not only extremely itchy, but painful. I didn't tell anyone what was going on other than my sister. I was embarrassed and wore long sleeves and a scarf everywhere I went even though the weather was uncomfortably warm. Inevitably, this made the rash worse and they slowly turned into small open sores. At this time in my life, I was going through a lot already. I no longer played sports year round, so the freshman 15 slowly turned into the freshmen 20...then 25. I was 150 lbs, out of shape, socially anxious, and overall miserable.

Finally, after a few months of the rash not subsiding, my mother took me to a doctor where he gave me a strong anti-histamine (I had taken over the counter anti-histamines and cremes, but nothing worked) and it helped keep the itching to a minimum so that my arms and neck had the time to heal. This particular doctor also suggested I change laundry detergent, hair product, body wash, etc. to brands that were hypo-allergenic. I also did a bit of research of my own, and discovered that my mother's side of the family seemed to have allergies toward certain forms of metal...thus, I stopped wearing any and all jewelry containing metal. All of these changes have helped keep the worse of the symptoms at bay until the autumn and winter months bring shorter days, with less sunlight, equaling less likelihood of any strong reaction (though I have had issues during the winter months, but they are easily quashed with anti-histamine drugs).

Fast-forward spring 2014. I had gone years without any large flair-ups, other than 1-2 weeks bursts of rashes that I could manage, but for some reason that particular Spring brought on warmer than normal weather, resulting in more time spent outside without a gradual "reintroduction" into the newly lit skies of April, and I was left with extremely painful rashes on my face, neck, and ears. The odd thing about this particular allergy is that it "travels". For example: if I have an allergy attack on my face, I have to be extremely careful not to itch anywhere else on my body, even if the itch is unrelated to the actual allergic reaction. Because if I *do* itch, say, my leg, I will be guaranteed the beginnings of an outbreak in that area due to the high level of histamines working through my body at that time. My sister jokingly calls these movements of my hives: travelers. And it's so true! haha <--- gotta laugh, right?

So! Here I sit today, and while the weather has been seasonably miserable this late March, the days are getting longer and I've noticed hives appearing on the side of my neck. Gah! While it's only a small section, I know that this could change drastically and quickly. Needless to say, I will be taking some anti-histamine medication, along with being extremely careful as to what lotions and skin care products I use, because I am determined to try and make it through the next few months with minimal painful breakouts!

Now back to your regularly scheduled program of yummy foods and me-no-more-whining!

Tuesday, March 24, 2015

Protein Blast! Curried Coconut Quinoa with Black Beans ~ Toddler Approved!

Let's just get this out in the open: this meal was inspired by diaper rash. Not just any ol diaper rash, but the very painful, tears in my daughter's eyes kind of rash that makes diaper changes horrible for both parents and baby. So yea, no good at all! I did a little research and realized that citrus and acidic foods may worsen a rash on a little baby's bottom, and while Mirabelle has no known allergies, she had been consuming mass amounts of strawberries, kiwi, raspberries, and tomatoes. Poor little bean.

So! I immediately came up with a meal using ingredients I already had on hand (minus the avocado) that would be dense in nutrients and low in rash-causing acids!

Recipe Deets
1 cup uncooked  organic quinoa
1 can organic black beans (drained and rinsed)
2 cups organic low sodium vegetable broth (or water)
1/2 diced white onion
2 cloves minced garlic
1 tbsp (or more to taste) curry powder
1 tbsp organic coconut oil

Side Suggestions
baked butternut squash
avocado (lightly salted with pink himalayan  sea salt)

- In a medium sauce pan, bring to a boil vegetable broth (or water), quinoa, and curry powder. Once boiling, reduce heat to low and simmer until broth/water is absorbed (approximately 15 minutes)
- Once quinoa is cooked, remove from heat and set aside
- In a large frying pan, heat coconut oil for 30 seconds on medium heat
- Add onion and fry for a few minutes until soft
- Add black beans and garlic, fry for a couple minutes
- Lastly, add quinoa and stir all ingredients together
- Fry everything for another 5 minutes and feel free to add a bit more coconut oil for moisture

Serve hot for adults and warm for baby mouths! I added baked butternut squash (cut, skin, and cube fresh butternut squash. Drizzle a bit of olive oil on top and bake for 15 minutes in an oven at 450°) and lightly salted avocado. My 1 year old went crazy, and my husband spooned mouthful after mouthful of quinoa directly from the pan because he was "tasting" it ha...ha

Now go enjoy something that's not gonna put a rash on your bottom!


Monday, March 23, 2015

Healthy Choco Peanut Butter Cuppies

These peanut butter cups are super simple and use two ingredients! Because of my ingredient choices, each cup is approximately 4 grams of fat, with less than a gram of sugar. If you make mini-cuppies using a mini-muffin tin, you can cut those estimates in half! Due to the nature of this recipe, mainly because of the nutritional information, it is super important to use the two products I have listed below! You can click on each of the products names for a provided link to their respective websites where you can view exact nutritional information and where you can find the products (both found on Amazon if desperate...and when it comes to chocolate desserts, that is sometimes the case).

Recipe Deets

1 Cup Lily's Dark Chocolate Chips
3 tbsp PB2 (reconstituted) - there is also another brand that can be used: Just Great Stuff (I found this to taste a lot sweeter, and it's more expensive which we all know is lame)

- Use either a regular muffin tin for 6 peanut butter cups or a mini-muffin tin for 8-10 cuppies
- Line the pans with baking cups (I used a fancy tin and didn't have liners, which made it super difficult to remove the peanut butter cups, and resulted in having to place the pan in a hot weather bath...also lame)
- In a small sauce pan, melt the chocolate while stirring constantly (if you need to add a little butter or coconut oil, feel free to do so...though this will add fat)
- once melted, remove from heat and divide chocolate into the prepared tin
- Take your powdered peanut butter and add water. The directions say "1 tbsp of water for every 2 tbsp of powder"...I just slowly add filtered water until I reach the desired level of creaminess. Your peanut butter should be creamy and slightly less thick than regular peanut butter (this makes it easy to add to the chocolate)
- When using the regular muffin tin - add a heaping 1/2 tbsp on top of the chocolate
- Place in the freezer for 30 minutes
- Remove and stuff in face
- Place remainder in the fridge in a sealed container

Voila! Treats for those who love chocolate and peanut butter but work hard on maintaining their waistlines and lady-figures!

Side-note: Both products are vegan and made in certified gluten-free facilities.

Saturday, March 21, 2015

Easy Vegetarian Cranberry Sausage Hand Pies ~ Toddler Friendly!

Preparing meals for my tiny human can be tough with a full-time career, weekly exercise routine, daily errands, and just plain ol being tired! So every once in a while I'd like to make something that takes less than an hour and doesn't involve a million ingredients!
So while I'm not a huge fan of using puff pastry, I must admit it made this recipe super easy peasy and the soft dough is perfect for little toddler gums!

Recipe Deets
1 package Gimme Lean sausage
1 package puff pastry (2 sheets)
1/4 cup cranberry sauce
1 egg (beaten)
handful of chopped scallions
a few pinches of freshly chopped sage (or dried if not available)
a small spoon full of mince garlic (fresh or jar)

Preheat oven to 350
- Combine all ingredients in a bowl
- Roll out pastry sheets
- Divide sausage mixture in half and form in the shape of a log (as long as the puff pastry sheet)
- Place each "log" in the middle of both sheets, then roll the sheet and seal in mixture
- Cut each pastry log into 4 even pieces and place on baking sheet lined with parchment paper
- With a scissor, cut little "slits" in the top (see photos above) and brush some egg or egg white on the top of each piece
- Bake for 20-25 minutes until lightly golden

Serve warm for adults and cooled for sensitive little mouthes

YUMAROO!


Wednesday, March 18, 2015

Vegan, Gluten Free Lentil Loaf

Yep, lentils again and again and again! And who would've thought I disliked lentils not even a month ago? This post is a bit different than my previous listed recipes, as it is taken directly from Veggies By Candlelight, but I really wished to share it because the loaf turned out so well that even my meat eatin', pork roll lovin', mac & cheese all day everyday Step-Daughter LOVES the thang!
So! If you're looking for high-protein, low fat, zero complex carbs, vegan, and gluten free...well, you've arrived! Lucky, huh?

So hop, skip, stroll on over to Veggie By Candlelight and have yourself a vegan "meat"loaf smash-in-face fun time!

Monday, March 9, 2015

Vegan Spiced Apple Lentil Muffins ~ Toddler Friendly

Need an easy protein boost for your little one? That's what I was thinking when I realized that raising a child as a vegetarian seems easy, but because of the lack of animal-based proteins, I may be limiting my daughter's nutrition! Bleh :s

So! I'm not a huge lentil fan, but how can you not like those little legumes when encased within a soft, fluffy muffin? Impossible! My first attempt at the recipe using a gluten free oat flour proved tasty, but far too mooshy...as if all the moisture in the world resided in one muffin. So here it is an updated, non-gluten free version!

Recipe Deets (use organic whenever possible!)

1 cup cooked lentils
1 cup all purpose flour
2 1/2 tsp baking powder (I added more and it helped with the muffin's "form")
pinch of sea salt
cinnamon to taste
1/2 cup unsweetened applesauce
1/2 cup coconut sugar (or any type of sugar)
1/4 cup cocnut oil (or olive oil...adds moisture and flavor)
3 tbsp maple syrup (flavor...so feel free to add less sugar because of the maple syrup)
1 cup shredded apple (1 large apple)
1 flax egg (or reg egg if not vegan)

Preheat oven to 375°

- In one bowl mix wet ingredients, and in another bowl mix dry (other than apple)
- Fold dry into wet
- Add apples
- Distribute evenly in muffin pan
- Bake 20 minutes

The great thing about this recipe is that you can substitute the ingredients in accordance to how much sugar/oil you prefer in your baking.

My tiny lady goes crazy for these things! They are perfect snack sized and packed with protein!