White Chocolate Vanilla Bean Blondies

By Miranda

I know it has been way too long since I've updated the blog, and I don't have my own recipe to post today, but I came across what sounds like a delicious IC Friendly dessert today and I wanted to share:

Click here for recipe

Let me know how they taste if you try to make them. I hope to soon!

Polka-Dot-Cupcakes-Just-Make-The-World-Happier!

By Miranda


Jaclyn recently posted a super-fun contest on her own blog, Jaclyn Works it Out. It's called the Make Cupcakes, Not War Bake-Off! The idea for the bake-off was born from a totally true and amazing news story where UK Spies were able to hack into a terrorist website and replace instructions on how to make bombs with instructions on how to make cupcakes! You can read the full story here. Jaclyn's bake-off challenged contestants to bake a batch of cupcakes that could inspire world peace.

Now, if I am an extremist about anything in this world, it's cupcakes. It's safe to say that I eat at least one per week (usually with Jaclyn at our favorite local bakery, Blue Bird Bake Shop). I subscribe to cupcakes blogs. I have two cupcake shirts. I love making cupcake themed greeting cards (which I sell on Etsy; I know, shameless plug). I even have a friend who posts almost-weekly photos of cupcakes on my facebook page because he knows how much I love them. In my opinion, cupcakes really make the world happier.

I enjoy the art of cupcakes almost as much as I love eating them! Maybe that's partly because I can eat so few types of cupcakes at this point in my life. Thanks to IC, cupcakes with chocolate and/or fruit are not options for me. I have to stick with vanilla with buttercream frosting for the most part, which I really don't mind at all. I can't buy store bought or package cupcake mixes because they usually have citric acid, among other random ingredients that are not necessarily IC friendly. Luckily for me, one of Blue Bird Bake Shop's daily flavors is called "Sweet Cakes" and is vanilla cake with white chocolate chips baked in topped with vanilla butttercream frosting and white non-pareils sprinkled on top. Other than that, I'd be mostly on my own when it comes to making IC friendly cupcakes if it wasn't for the fact that I was too afraid to try to make any from scratch until just a couple days ago. This fear was the result of a failed attempt to make cupcakes for my 11th grade food prep class. That was over ten years ago though, and when Jaclyn posted her contest last week, I knew it was time for me to conquer my fear and bake some delicious, IC friendly cupcakes!

As I sat at work and thought about what the theme of my cupcake creation would be (you know, instead of actually working), my eyes wandered over to a birthday card from my friend Melissa that I have had displayed on my desk. I mentioned that I might be an extreme cupcake lover; well, she and I are both also pretty extreme polka dot lovers as well. We have each had to independently ask our sisters to be on polka-dot patrol to let us know if we are wearing too many types of polka dots on our persons at once. We are also always buying each other polka dot notepads and other little nonsensical dotty items. So when she found a greeting card that read, "Polka Dots Just Make The World Happier" she knew it was the perfect card for me. For her birthday a few months later, I went out and bought her the very same card (that was before I started making cards). But I have always been a greeting card junkie and I find this particular card to be truly inspiring; it makes great use of white space, it has the perfect subject and saying, and there are little puffy poms for texture at just the right spots.


Sitting at my desk that day, I realized that one of the best things about the card is that you could very easily substitute the word "cupcakes" for "polka dots" and it would still be just as true! At that moment, I knew that my world-peace inspiring cupcakes would have to involve polka dots. And what better way is there to incorporate polka dots into a cupcake than to make funfetti cupcakes?!?! I dare you to even try to come up with a better idea.

Polka-Dot-Cupcakes-Just-Make-The-World-Happier

So it turned out that coming up with the idea for the cupcakes was much easier than actually making them. I started out following this recipe from bakingbites.com but I knew that I wanted to add vanilla pudding to the mix because I wanted my cupcakes to be moist (which my 11th grade nightmare cupcakes were not). After doing some research I was under the impression that I could substitute one egg for a box of vanilla pudding mix. That didn't sound right to me, but the internet doesnt lie, right?!?

Wrong.

I mixed everything together, but the batter was less like cake batter and more like cookie dough. Not that I have anything against cookie dough, but it certainly wasn't what I was going for. So I decided to add the third eggwhite that I had left out. That wasn't enough though. I added some vegetable oil and then I finally felt like it was time to bake them up. Here's the final recipe and directions I used for the batter, which is somewhat modified from the original recipe:

1/2 cup organic 2% milk
3 large organic egg whites
1 tsp organic vanilla extract
1 1/4 cups organic flour
1 cup all natural sugar
1/2 tsp sea salt
2 tsp baking powder
6 tbsp butter, soft
1 box vanilla pudding mix
1/2 cup vegetable oil
2 tbsp sprinkles (this kind; I read that most types of sprinkles would cause the color to run too much, but these just helped give a subtle polka dot look inside).


Preheat oven to 350 degrees

Line cupcake pan with with paper liners.

In a measuring cup, whisk together milk, egg whites, and vanilla extract.

Set aside.

In a large bowl combine flour, sugar, pudding mix, salt, and baking powder. Stir.

Cut in butter. Add dairy mixture and vegetable oil and beat at medium for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds.

Stir in sprinkles.

Fill the liners 2/3 full. Bake for for 18 minutes, or until a tester comes out clean.

Remove from pan and cool completely on a wire cooling rack before frosting.

My recipe made 12 large cupcakes and 12 small ones.

I worked on the frosting while the cupcakes baked and I was pleasantly surprised that they smelled quite good!

I used this buttercream frosting from allrecipes.com and added food coloring to make it purple because purple is one of the best colors there is:

Buttercream Frosting

1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
6 drops blue food coloring
4 drops red food coloring

In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy.

***

Next it was time to decorate! Now, I have never tried to use anything besides a knife to frost cupcakes, so this was my first attempt at using a decorating bag and I only had two kinds of frosting tips, so my frosting came out a bit erratic looking, but I liked it overall. Maybe that's because I'm a bit erratic at times!
And of course I added polka dot sprinkles to top it all off!

***

After all was said and done, my cupcakes didn't come out bad at all; they were actually quite moist and delicious! Most importantly, they were peace-inspiring because, as you now know, polka dots and cupcakes just make the world happier!

Low Acid Berry Smoothie!

By Miranda

It's getting hot again, so it's smoothie time!

IC FRIENDLY BERRY SMOOTHIE RECIPE

3/4 cup of frozen organic blueberries

1/4 cup of frozen organic raspberries and/or blackberries (if tolerated, otherwise just use 1 whole cup of blueberries)

1 cup organic almond milk

1/4 cup of “Just Blueberry” juice (I used R.W. Knudsen brand because it’s natural and unsweetened. It’s in the Greenwise section at Publix and I’ve also seen it at health food stores)

1 scoop of organic vanilla frozen yogurt (I used Stonyfield brand)

1 tbsp organic honey (bought at a local health food store)

First, pour the almond milk and blueberry juice in the blender, then add the frozen berries and yogurt. After it is all well blended, add the honey and mix again. Enjoy!

An eat free! Cookie Exchange

By Miranda

The Eat Free Trio & Friends
Pictured left to right: Miranda, Jaclyn, Cheryl, Sharon, Irene

Yup, that's right; this year the Eat Free Trio had a cookie exchange filled with gluten free, IC friendly, and of course, vegetarian delights! I have to admit, we didn't focus much on weight management, because, hey, it's the holidays! (Read about Jaclyn's approach to holiday eating here.)

My mother-in-law was kind enough to host this gathering at her home. We each brought at least two kinds of cookies, and as you can see, we had plenty of variety!

Pictured above:
Jaclyn's fabulous Coconut Macaroons (Gluten Free),
Perfectly Peanutty Peanut Butter Toffee Chip Cookies (Gluten Free),
and World Peace/Korova Cookies



Pictured above:
Irene's delicious Russian Teacake Cookies
and Gingerbread Cookies (IC Friendly)



Pictured above:
Cheryl's Iced Pumpkin Cookies (IC Friendly)
(she also made unbelievable Shortbread cookies and Pumpkin Bread, not pictured, but both IC friendly)



Pictured above:
Sharon's Pistachio Shortbread Cookies with Raspberry Thumbprints,
and Nutella Cookie Sandwiches

***

As for me, I made two kinds of cookies as well:

Miranda's IC Friendly White Chocolate Chip Toffee Cookies

3/4 cups organic sugar
3/4 cups packed organic brown sugar
1 cup organic butter, softened
1 teaspoon pure organic Madagascar vanilla extract
1 organic egg
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) Ghirardelli white chocolate chips
1/2 cup toffee bits

Directions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, stir sugars, butter, vanilla, and egg until well blended.
3. Stir in flour, baking soda, and salt (dough will be stiff).
4. Stir in white chocolate chips and toffee bits.
5. Drop dough onto baking sheet covered with parchment paper. Press down lightly with hand so cookies come out round.
6. Bake for 4 minutes, turn pan 180 degrees. Bake for 4 more minutes.

Yields 3 dozen cookies.


Old Fashioned Sugar Cookies Two Ways (Candy Cane Flavored & Frosted)

3 cups sifted organic all-purpose flour
1 1/2 teaspoons organic baking powder
1/2 teaspoon sea salt
1 cup organic sugar
1 cup organic butter (softened at room temperature)
1 organic egg, lightly beaten (egg should be at room temperature)
3 tablespoons organic milk
2 teaspoons pure organic Madagascar vanilla extract
1/2 cup crumbled candy canes

Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Sift together flour, baking powder, sugar, and salt. Cut in butter and blend with a pastry blender until mixture is crumbly.
4. With a fork, stir in lightly beaten egg, vanilla and milk. Blend well with fork.
5. Add candy cane crumbles and mix with your hands to ensure thorough blending.
6. Chill for 15 minutes in refrigerator.
7. Drop dough onto baking sheet covered with parchment paper. Press down lightly with hand so cookies come out round.
8. Bake for 3 minutes, turn pan 180 degrees. Bake for 3-4 more minutes.

Frosting
Combine 4 cups organic powdered sugar, 1/2 cup shortening, 5 tbsp organic milk, 1 tsp pure organic Madagascar vanilla extract in a large bow. Use an electric mixer to beat until smooth and stiff, about 5 minutes. Add food coloring if desired and decorate!

Yields 2 dozen cookies

***

Overall, the cookie swap was a great success and proof that dietary restrictions don't have to get in the way of fun around the holidays!


Happy New Year to all!

Hot Beverages to Get You Through the Holidays Without Chocolate

By Miranda

A couple nights ago my husband and I were going to help some friends decorate their house for Christmas. I knew everyone else would be drinking hot chocolate, which I something I desperately miss, especially around the holidays. Instead of letting it get me down I decided to create my own festive hot drink to enjoy for the evening. I enjoyed it so much that I am having some again right now!

Peppermint Vanilla Tea

1 teabag Traditional Medicinals Organic Peppermint Tea (it's caffeine free, of course!)

1 tbsp Flavorganics Vanilla Syrup (purchased from the IC Network)

6-8 oz. hot water

Your favorite holiday mug



Another incredibly delicious holiday drink is White Hot Chocolate! Jaclyn actually posted the perfect recipe for it recently on her own blog. I get a shout out in the post and she mentions IC! Read the post and get the amazing recipe here: White Hot Chocolate

Cheers!

Be Thankful For All Things Thanksgiving

By Miranda

There are a lot of reasons to love Thanksgiving. For one, I've always considered myself a very grateful person and I love the idea of a day when everyone takes extra time to think about what they are thankful for. Also, I have an amazing family and we always have fun on holidays. Oh, and I am a huge Charlie Brown fan so I'm always excited about watching Peanuts specials.




And then there's the mashed potatoes.

I LOVE MASHED POTATOES.

And turkey, and carrots, and corn, and green beans, and yams, and rolls.

AND PUMPKIN PIE!

Let's take a moment to think about what all of those things have in common:

THEY ARE ALL IC FRIENDLY!

When I say I get excited about Thanksgiving, I'm really not kidding. I've always been thankful for Thanksgiving, but since I got stuck on the IC diet, I've developed a whole new appreciation for the holiday. Just thinking about sitting at a table surrounded by the people I love is enough; but to top it off with a smorgasbord of food I can actually enjoy is almost too much for me to handle! It's the one big meal of the year that gives me no anxiety. I get to sit at the table and eat the same food as everyone else. I take full advantage of it, too. I'll eat seconds, maybe thirds, and even partake in midnight leftovers with my dad if I'm up for it.

This year I've been lucky enough to have already celebrated Thanksgiving once. Fakesgiving, actually. Fakesgiving is a concept my family invented a couple years ago since some of us can't always make it to town for "real Thanksgiving". This year we celebrated Fakesgiving (the name was coined by my husband) on November 12th. It was just like regular Thanksgiving, but maybe even more fun!

My sister is serious about her Fakesgiving selection, as she should be.

This Thursday I get to celebrate Thanksgiving again at my mother-in-laws house. I'm making mashed potatoes and my somewhat famous honey butter carrots. I use pretty standard recipes for both, and get great feedback from ICers and regular folks alike.

Mashed Potatoes For Everyman

10 peeled organic potaotes

5 tbsp Olivio butter

1/4 cup Organic milk (this is one of the only times I used milk that isn't fat free; I usually go with 2%)

Salt & pepper to taste

Yields 8 servings

I peel and slice the potatoes into chunks and then boil them in a large pot for about 15-20 minutes. I add half a handful of sea salt to the water before adding the potatoes.

Once I can cut through them easily, I drain the potatoes and then put them back into the pot. Then I add some more salt and some pepper, the butter, and the milk. Then I mash them up! I like them to be smooth so I use my OXO Good Grips Smooth Potato Masher.

It's about as basic as mashed potatoes get, but I love them.

Miranda's Somewhat Famous Honey Carrots

2 lbs carrots baby carrots

2 tbsp organic cane sugar

1 tsp sea salt

2 tbsp Olivio butter

1 tbsp organic honey

Add the sugar and salt to a small amount of water (just enough to cover most of the carrots) and boil. Once boiling, add the carrots and let cook on high for 15-20 minutes.

While the carrots are cooking, mix the honey and the butter and set aside.

Once the carrots are cooked to your liking, drain them and then return to the pot. Add the honey butter and stir until it covers the carrots.

This is a great way to take something very healthy like carrots and make it less healthy so it can be enjoyed by everyone on the best holiday of the year ;)

Happy Thanksgiving!

How I Stopped Being Stubborn & Started Loving Pears

By Miranda

Recently I was craving one of my old favorite snacks: apple slices with peanut butter. I got sad about it for a little while, wishing I could just cheat on my diet without painful consequences, but I flare up easily from both apples and peanut butter, so I decided against it. A few days later it hit me; pears and almond butter would be a great substitution!



When I was first diagnosed with IC I couldn't believe that one of the only fruits left in my life would be pears. I literally hadn't consumed a pear in over 20 years at that point. I lived off apples, but I was completely unimpressed by pears for pretty much my whole life until about 3 years ago.

It took a little while for me to stop being stubborn and start loving pears, but luckily I gave in eventually. Now I eat (and enjoy) one almost everyday.

As it turns out, pear slices with almond butter make a great snack. Want to know a secret though? Pear slices with caramel dip make an even better one!

Everyone Needs a Taco Night!

By Miranda

I went nearly two years without a taco night, and it was just plain unacceptable. One day, I decided I was going to find a way to create a taco that even an ICer could love and enjoy. I am happy to say, that day came last year, and has been re-lived many times since.

IC Friendly Tacos

My taco recipe is actually quite simple and completely safe for me. You might have to tailor it a little to your own specific needs, but I hope my recipe and meal plan can at least guide you to creating your own perfect taco.

Ingredients

1 package organic blue or yellow corn taco shells (I use 365 brand from Whole Foods, but Garden of Eatin' has good ones, too)

1 can organic refried black beans (you can also use regular black beans or regular refired beans, but check the ingredients because some brands add tomatoes)

1 package Goya Arroz Amarillo (yellow rice)

1 lb. organic ground chicken

Organic Valley mozzarella cheese

Organic sliced black olives

Adobo seasoning

Sea salt

Garlic pepper

Cumin

Baking soda

Yields 12 tacos

The Process

I start out by preparing the yellow rice, since it takes the longest. Now, yellow rice is not necessarily the safest food for IC, but I am able to tolerate this brand as long as I add 1/4 tsp of baking soda to the mix after I boil the water and add the contents of the rice. Other than that, I simply follow the directions on the package and it is really delicious. The baking soda helps neutralize the acid in the seasoning, but it does not sacrifice the flavor at all! The rice takes about 25 minutes.

Once the rice is simmering, I get out all my other ingredients and open the black beans and put them in a bowl so I am ready to pop them in the microwave for 2-3 minutes once the rice and chicken is almost ready. By the time I do that, I am ready to wash off my ground chicken, sprinkle it with sea salt, and brown it in a small amount of olive oil over medium high heat.

Once the chicken is fully cooked and browned, I drain it, return it to the pan, and then add my "IC friendly taco seasoning"

IC Friendly Taco Seasoning

1 cup spring water

1 tbsp Adobo seasoning

1/2 tsp garlic pepper

1/2 tsp sea salt

1/4 tsp cumin


I just mix the spices in with the water and then pour it over the chicken and let it cook on medium-high to high heat for 10-15 minutes, or until the water is absorbed.

At this point, I set my oven for 425º and set the taco shells on a baking sheet. I also put my olives and mozzarella in containers and set the table.



At the 5 minute mark, I heat up the black beans and taco shells so that everything is ready at the same time. Then it's time to enjoy.

Viva taco night! (And don't forget your Prelief!)

On Being Sick & Having IC

By Miranda

Being sick just plain sucks no matter how healthy you usually feel. For chronic illness sufferers who are already always feeling sick, even just having a common cold on top of everything else can make you feel like the world is falling apart around you and you're going down with it.

Right now, I am at the tail end of a sinus infection. Over the past couple of years I have found that the dietary restrictions that go along with having interstitial cystitis make it especially impossible to find comfort when I'm sick. Old remedies like chicken soup, Gatorade, and cold medicine are not options for me, and I imagine they are not for most other ICers out there either. It's not like it's smart to cheat on the diet just because I'm not feeling well, because in the end, it will cause a flare and just make me feel even worse! I'd like to share some suggestions of products I have found are safe for me to use to deal with being sick.

As always, remember that what works for one ICer does not work for everyone. I have discovered these remedies through trial and error, and you will probably have to do the same.

Low Acid Orange Juice

One of these days, I am going to sit down and write Tropicana a long thoughtful thank you note for actually producing low acid OJ. It feels like a personal win to know that when I am sick I can have a small glass of orange juice to help my throat. Now, when I say small, I mean small. Low acid orange juice still has acid in it, but it is certainly a better option than no juice at all. I usually stick with about 1/4-1/2 cup of OJ with 2-3 Prelief pills once a day when I am sick, or when I feel like I am getting sick. I am also always sure to chase it with lots of spring water. It's actually quite a treat though. I hope that one day I will be far enough along in my healing process to have a small cup of it everyday. But for now, I save it for when I need some vitamin C.

Probiotics

If you have any type of infection and are on antibiotics, probiotics are an absolute necessity for you. Antibiotics kill all the bacteria in your system. Probiotics help replace the good bacteria that you are losing from the antibiotics. Without probiotics, you leave yourself more susceptible to other infections. For ICers, it is common to develop a yeast infection during the course of antibiotic treatment. Limiting sugar intake and taking probiotics while on antibiotics can really help reduce this risk. Please note that eating yogurt instead of taking probiotics is not usually a good idea for ICers.

I actually take Culturelle probiotics everyday to help with my IBS symptoms and keep my pH levels high, so while I am on antibiotics I take extra, just to be safe. If you are sensitive to dairy, make sure you buy lactose free probiotics. I would also like to note that I had to try several different brands of probiotics before I found one with a coating that didn't irritate my bladder. If you'd like to give Culturelle a try, there are some printable coupons here. There are definite benefits to taking them everyday if you have IC, IBS, chronic yeast infections, and many other chronic illnesses.

Nettle Tea

If you're feeling sick and you want some hot tea, nettle tea will not only help soothe your throat, it is actually an anti-inflammatory that specifically targets the urinary tract! It is believed to help kill both viruses and bacteria and acts as a natural antihistamine as well. You don't have to save this tea for when you're sick with a sinus infection or the flu, I suggest drinking some everyday. Some ICers even report that it helps with managing flares!

Tip: I add a little bit of local honey to mine to sweeten it.

smartwater

I normally only drink spring water, but when I am sick I will also have about 8-16 oz. of smartwater each day as a substitute for Gatorade because it contains some electrolytes. I can't overdo it though, or I will end up with a flare.

Homemade Soup

I have yet to find a store-bought soup that doesn't cause me to flare up, but read my recent recipe post for homemade IC friendly soup here. I keep some frozen in my freezer for when I need it.

Buffered Vitamin C

Desert Harvest makes a vitamin C capsule that is buffered with Aloe, which is meant to coat your bladder so the vitamin C doesn't irritate it as much. I have to limit my use of this product or I will get a flare. I actually prefer the Low Acid OJ approach, but I know that some ICers find this to be more tolerable.

Sudafed, Dye-Free Benadryl, & Motrin

Sudafed Sinus Headache, Dye-Free Benadryl, and Motrin IC are the only three OTC medications I am able to tolerate.



I can't take Sudafed Sinus Headache or Motrin for extended periods of time or they start to cause discomfort and spasms. But for short term use to help with headaches especially, they can be very helpful. I am always relieved when i can take just one and it knocks out the problem without causing a flare.


Benadryl, on the other hand, I could take every single day if I had to! Since it is an antihistamine it actually helps my flares, since they are definitely allergy related, and of course, it knocks me out and helps me sleep better. I absolutely have to take the dye-free kind though. I'm not really sure why anyone wouldn't use the dye-free option since it is available.


Interestingly, before I was diagnosed with IC, I used to take Benadryl every night to help the pain and let me sleep (a tip my husband read about on the internet). Once I was finally diagnosed I started taking prescription Hydroxyzine HCL (Atarax) for the same purpose.

Blueberries, Pears, & Watermelon

I eat a pear a day, blueberries almost everyday, and watermelon several times a week. I try to step it up even more when I am sick to get all the nutrients I need to fight off whatever illness is ailing me. Blueberries have the highest level of antioxidants of all fruits, help the urinary tract, help prevent cancer, and are just plain delicious. Read about more benefits of blueberries here. And quick, go buy some!

Rest!

Finally, if you're sick, you need extra rest. This cannot be avoided. I know how hard it is to call into work or cancel plans when you're not feeling well (since you're probably never feeling well anyway and you're used to pushing yourself as it is) but getting rest is our best defense against being sick. Our bodies need rest to heal. When I have to call into work because I am sick, it is always awkward because my boss knows I never feel well, so I usually emphasize that I am contagious when I have a cold, the flu, etc. and that's why I am staying home. The truth is that most managers don't want sick employees coming to work and getting everyone else sick. As long as you are not abusing the process, your boss will probably know. Just remember, the last thing you want is to be sick, so there is no reason to feel guilty. Get some rest. It will be good for your body and your co-workers will be thankful that you didn't spread your germs.

***

Do you have any good tips or products that help you deal with being sick and having IC? I'd love to hear about them!

Simple IC Friendly Baked Oregano Chicken

By Miranda

This recipe is slightly adapted from one of my favorite meals that my mom used to make, and is now a favorite in my own home.

Simple IC Friendly Baked Oregano Chicken

Ingredients

2 organic boneless, skinless chicken breasts
Organic olive oil
Organic oregano
All natural minced garlic
Sea salt
Garlic pepper

Set the oven to preheat at 350°. Wash the chicken and place it on a prep plate. Brush with olive oil, then sprinkle with oregano, minced garlic, sea salt, and garlic pepper to taste.

Bake for 40-45 minutes on a non-stick pan, then broil for 10 minutes. Remove from oven and enjoy!

This chicken goes with a variety of delicious sides.

Pictured above, the chicken is accompanied by Columbia River Organics Gardener's Blend veggies and Alexia's Olive Oil, Rosemary & Garlic Oven Fries.

Pictured below you will find the same baked chicken with organic french green beans and a side of whole grain brown rice.

Sometimes simple is what's best!

A Big Old Pot of IC Friendly Soup

By Miranda

My husband is sick right now, so naturally he was craving soup for dinner tonight. I have yet to find even an organic canned or packaged soup that doesn't irritate my bladder, and while I could have just made him a can of his own, I decided to take on the challenge of making a big old pot of IC friendly soup that we could both enjoy and would last the next couple of days until he is well. I've actually never made homemade soup before, but it came out really good and it's been two hours and I don't have a flare, so I think I'm in clear!

IC Friendly Chicken Soup with Barley

Ingredients
2 boxes Pacific Natural Foods Organic Free Range Chicken Broth
3 celery stalks
1 large potato
1 bag frozen Columbia River Organics Harvest Trio (carrots, peas, and corn)
2 cups Mother's 100% Whole Grain Barley (cooked)
*You can use noodles or rice instead, but I've been on a barley kick lately
6 cloves garlic
Parsley
Sea Salt
Pepper
Garlic Salt

It was actually a pretty simple process. I started out cooking the barley with a pinch of salt for about 14 minutes. While it was cooking I chopped the celery and potato.

I took out a big old pot and sauteed the garlic cloves with some olive oil for a minute. Then I added the celery and carrots and sauteed for another minute. I poured in the chicken broth, sprinkled the parsley, salt, and pepper in, and left it simmering on medium heat for about 20 minutes.


After 20 minutes, I added the harvest mix (which I had already heated) and let it simmer for 4 more minutes. In the meantime, I heated up 2 whole wheat rolls for dipping. Then added the barley, let it sit for another 3 minutes, and it was ready to serve, after a quick taste-test and approval from Joey.




Mission accomplished.

The IC Friendly Pizza Sauce Conundrum

By Miranda

Recently, Irene wrote about the pursuit of a good gluten free pizza crust (read all about it here). As I was reading her post, I was thinking about how similar the Gluten-Free-Pizza-Crust-Puzzle is to what I consider the IC-Friendly-Pizza-Sauce-Conundrum.

For starters, I'll talk about what is, in my opinion, the best IC take-out or restaurant pizza. Ironically enough, I concur with Irene. The winner is:

Mellow Mushroom!

For a long time after I went on the IC diet, going out for pizza seemed like a thing of the distant, delicious past. That was until I discovered that Mellow Mushroom has an IC friendly pizza option!

For one thing, they make their pizza using spring water, which is an IC staple because it has a higher pH than tap or purified water. I'll talk more about the importance of spring water in another post at another time. But trust me, pizza crust made with spring water is a very good thing.

As for pizza options, Mellow Mushroom's "Build Your Own" pizza section is excellent.

First you get to choose your base. I go with olive oil & garlic, but pesto is also an option. I haven't tried their pesto because I am afraid it could have lemon juice or citric acid in it, and furthermore, I love the olive oil & garlic base enough that it's what I crave when I go there.

Next comes the fruits & veggies option. I like mine simple, so I just get black olives. Sometimes I'll get fresh basil, too. They have a whole selection of other options, plenty of which are IC friendly.

As for cheese. I go with regular mozzarella or fresh mozzarella. If you have IC and haven't tried mozzarella to see if you can tolerate it, you might want to try. I avoided it for a long time out of fear, but eventually discovered that it doesn't make me flare at all. Talk about a relief!

They also have some safe protein options, including chicken and turkey, but I have never liked meat on my pizza, so I usually leave it at that.

*If you can't tolerate Parmesan, make sure to let your server know because they sprinkle it on the crust of all their pizzas!*

I always order the personal sized 10" pizza, and I usually have leftovers for the next day. It works out great because my husband can order his own "regular" pizza and we can enjoy the meal together. Or sometimes we'll share an IC friendly pizza and he'll just get a side of tomato sauce for dipping. Either way, we both win!

Mellow Mushroom is one of the only restaurants where the whole Eat Free Trio can go together and all order the same meal, tailored to our specific dietary needs. I would rate them a 10 out of 10 and give their pizza the Eat Free Seal of Approval!

Check out the full menu, here.

***

I'd also like to mention my 2nd Runner Up in the take-out/restaurant category:

Pizza Fusion!

Pizza Fusion serves up fresh, organic, earth friendly pizza. They also have organic beer and wine, if you are able to tolerate either. They have a great selection and atmosphere, and their prices are reasonable. I order the exact same pizza there that I do at Mellow Mushroom, and I enjoy it every time!

Check out their menu here.

***

As for at home pizza, after trying my Mellow Mushroom creation, I realized I could probably re-create it easily at home. I have done so many times since.

Miranda's IC Friendly Pizza

Ingredients

Boboli Whole Wheat pizza crust
Organic shredded mozzarella
Organic olive oil
Olivio butter
Organic garlic salt
Organic garlic powder
McCormick All Natural Garlic & Basil seasoning
Organic black olives
Organic spinach leaves

Pre-heat oven to 350°

*I have found that Boboli whole wheat pizza crust works great for me.

The first thing I do to prepare my pizza is lightly cover the crust with butter and then sprinkle it with garlic salt. Then I spread olive oil over the entire center of the pizza and sprinkle garlic powder and and garlic & basil seasoning over it. I add a layer of spinach over the olive oil and then cover it with mozzarella. Finally, I add the black olives on top.

I bake for 8 minutes and then enjoy!



So as it turns out, pizza doesn't have to be a thing of the distant, delicious past. It's actually quite attainable. Just think about all the things you like about pizza besides the sauce, and hopefully you can make your own, safe, delicious pizza at home.

Low Acid Honey Garlic Chicken

By Miranda

This is my husband, Joey:


Joey is a pretty typical American guy when it comes to food. He likes his meat & potatoes, he prefers chicken over chocolate, he would put hot sauce on everything if I didn't remind him it was a bad idea, and I am pretty certain he'd eat at Wendy's at least 5 times a week if he was still a bachelor. Despite all that, one of his very favorite meals is my IC Friendly Honey Garlic Chicken.

Joey and I had only been dating a few months when I got my first severe IC flare. Although it took awhile for me to be properly diagnosed, I was aware that I needed to be careful about what I was eating and I could tell that acidic food made everything feel much worse. I started changing my diet a little on my own right away, expecting that it was temporary and that I'd go back to my normal regiment once someone finally figured out what was wrong with me. Then, about 5 months later, I found a urogynecologist who put me on the IC diet within 5 minutes of meeting me. The permanence of the change obviously devastated me, and I know that it affected Joey immediately as well. Suddenly, we couldn't eat at many of the restaurants we had previously enjoyed, and he felt guilty eating anything that I could no longer have. "Get ready for a lifestyle change," is what the doctor said to me. She wasn't kidding.

I would estimate that it took at least a year for us to get used to the diet change. Now he has learned that it is okay for him to still enjoy foods that I can't have because it doesn't mean he is rubbing it in my face, and I have learned how to prepare meals that we can both enjoy. I know that if I asked him to, he would never eat another piece of chocolate and he would only eat tomato-based products when I wasn't around. But for me it was never about taking anything away from him; it was about learning to cope so we could both be happy. Sometimes this means preparing our dishes slightly differently, other times it just means adapting old recipes that we both liked so that they are safe for me. We used to get bummed out about food together all the time; now we get excited about eating and trying new recipes on a regular basis.

This dish, in particular, is a big hit on both ends.

Honey Garlic Chicken Stir Fry

First I get 1 cup of organic long grain brown rice cooking. The kind I use takes about an hour so I start with that.

For the 2 of us, I use:

1/2 cup rice
1 cup spring water
1-1/2 tsp. Olivio butter
1 tsp. organic garlic salt

I cook it all together, covered, for 50 minutes and then let it sit in the covered pot for another 10 minutes.

***

Next, I set the oven to 350° and get out my ingredients for the chicken:

8 organic boneless, skinless chicken tenderloin strips
3 tbsp. organic orange blossom honey
2 tsp. organic garlic powder
1 tsp. garlic pepper
1 tsp. sea salt
1/4 tsp. turmeric
Organic sesame seeds

First I cut the chicken into bite-sized pieces. I put all the ingredients in a Ziploc bag and shake them up.

I cover a pan with aluminum foil and spread the chicken out. Then I sprinkle the sesame seeds over the chicken. Finally, I drizzle it with a little more honey, just because I love honey oh so much.

I cook the chicken for about 40 minutes, monitoring it between 30-40 to make sure it doesn't overcook.

***

For the vegetables, I use:

1 bag Steamfresh frozen broccoli, carrots, sugar snap peas, & water chestnuts (no seasoning)

In my opinion, this is the best possible veggie option for this meal. I prefer to heat the veggies in a separate dish or on the stove and not in the plastic bag.

***

Bringing it all together:

I take a large skillet and heat a small amount of organic sesame oil to medium high (but I have to be careful because it gets hot fast and has potential to burn and ruin the night, trust me).

I add the other items to the oil, one at a time, starting with the vegetables, then the chicken, and finally the rice. I'll usually add a little more honey to the mix at this time, but that might be overkill for some!

I saute it all for a short time and then it's ready to be served and enjoyed by IC patients and regulars guys alike!

Culture Shock: The No-Acid Pasta Solution

By Miranda

I am Italian-American. I grew up eating pasta with tomato sauce at least twice a week. One Sunday a month, my mother would make a huge pot of sauce. I will never forget how the aroma of the sauce cooking would make it's way through the house and wake me up or the midday meatballs my sister and I would steal from the pot and eat together on the couch. We'd have pasta with garlic bread for dinner that night, leftovers the next, and freeze the rest to use throughout the month.

This was such a fond part of my childhood and adolescence that I find myself automatically craving spaghetti with sauce on Sunday's, even though it's been almost three years since I have even tasted tomato sauce. Next to chocolate, tomatoes were the most difficult to give up when I first went on the IC diet. Unfortunately, they were also the most necessary to give up because of their acidity. One day, I am going to grow my own low acid tomatoes and maybe make some sauce, but until that day comes, I have had to go without.

When I was first faced with the IC diet, I actually didn't want to eat pasta at all because I found it too depressing and pasta without sauce seemed sacrilegious! Now I am finally able to enjoy Sunday evening pasta dinners with my husband because I have found that eating pasta without tomato sauce is better than no pasta at all. I can't say that I've found the perfect solution for this craving (I am not sure one exists) but over time, I have learned to appreciate pasta prepared a few different ways, and luckily for me, I can still eat garlic bread!

The following recipe is only semi-homemade, as many of my recipes are. Three years ago I wouldn't have dreamed of heating anything that would go on pasta from a jar, but when I am too exhausted or all flared up, I am now willing to make things easier on myself. For me, that is one of the lessons I have learned from living with chronic pain; I am constantly figuring out how to cope and adapt to situations as they present themselves and cooking has been on the top of that list.

PESTO-ALFREDO PASTA

2 cups prepared organic whole wheat pasta

1/2 cup Gia Russa Alfredo sauce

1 tbsp homemade pesto (made by Jaclyn)
*Beware store bought pesto--it often contains citric acid!

I just boil the pasta for about 10 minutes and drain it. Then heat the Alfredo and pesto together until warm and toss it with the pasta. It's an incredibly easy, and extremely tasty Sunday evening Italian treat!

**If I am feeling up to it, I will add a little Parmesan on top, but Parmesan is not always IC friendly, so be careful. Alfredo is also not safe for everyone, but I have found that this particular brand works for me.

My IC Pantry

Photo by Joey Scotti

By Miranda

As not only an IC patient, but an OCD patient as well, I find comfort in order and certainty. So one of the first things I did when I started to develop my IC diet was to create my own essential IC pantry. These are the spices, extracts, and extras that I use on a daily basis in my cooking. They are the items that I consider so important, that you should never be able to walk into my kitchen and not be able to find them. They have all proven to be safe for my sensitivities (of course, what is safe for one IC patient is not always safe for the next).

I encourage all chronic pain patients to develop their own "essential pantries" filled with the goodies they have found to be safe and that they love to use in their cooking.

My Essential IC Pantry:

Sea salt
Organic sesame seeds
McCormick Perfect Pinch garlic pepper (No MSG)
Simply Organic garlic salt
Simply Organic garlic powder
Simply Organic cumin
All Natural olive oil
Organic sesame oil
Organic canola oil
Olivio butter
Natural sliced almonds
Ian's All Natural panko bread crumbs
Al natural baking soda
Florida Crystals organic brown sugar
Pure cane sugar
Vanilla sugar
Flavorganics vanilla syrup
Simply Organic vanilla extract
Organic almond butter
Local orange blossom honey

It's always hard when you first go on the IC diet and have to throw away pretty much everything in your pantry. That's why I decided to make a fun sort of game out of developing a whole new, healthy, all-natural pantry that is customized just for me! Finding the right items takes time and patience, but in the end, it's a great feeling to look in your closet and see a bunch of products that you can eat, feel good about, and watch the selection grow over time.