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A couple of splurges this weekend. First, I found a recipe for oat flour chocolate chip muffins -- so I made them. I have been trying to find something that I can eat when I finally get to the point where if I don't have something resembling a baked good I'll go mad. I don't buy a lot of gluten free baked goods because a) they are usually nasty sandy sort of things and b) they are very high sugar and taste terribly sweet to me because they use rice flour and other flours that are not much different than just eating straight from the sugar bowl. So a few months ago I discovered a chocolate chip cookie recipe made with oatmeal and oat flour, and it turned out quite good. Now this muffin recipe came along, and I figured it was worth trying. Guess what!?! -- these are absolutely delicious, and because they are made with low-fat yogurt and oat flour, they have actual nutritional value: lots of iron and calcium and very little fat. I deliberately made small muffins, figuring that was one way of controlling the calorie intake, and I froze most of them for future use. I'm going to make 2 more batches this week -- a double chocolate version and a blueberry version, and freeze all in bags. The freezer is in the basement you see, so I have to put out the effort of climbing 3 flights of stairs to get one of these muffins, which means I have to really really want one. The point is, every so often since I've had to give up wheat, I get a terrible craving for a donut or muffin. I used to allow myself to have a breakfast pastry on Fridays -- but now they make me so sick that I don't dare. So I've been looking for something that will retire that craving. I'm already using buckwheat waffles and pancakes about once a week for when I feel like if I can't eat toast I'll go mad. I feel as though the more healthy substitutes I can find for the things I'm likely never going to be able to eat again, the better off I'll be and the more likely I am to be able to stick with the IBS FODMAP regimen long-term. Anyway, if any of you wheat-free-gluten-free folks want the recipe for these muffins, message me, and I'll send it along.
Diet Calendar Entries for 12 March 2016:
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1020 kcal
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Fat: 35.99g | Prot: 68.25g | Carb: 105.56g.
Breakfast: Banana Oat Greek Yogurt Muffins, Milk (Nonfat). Dinner: Farmed Here Sweet Basil Vinaigrette, Lettuce Salad with Assorted Vegetables, San-J Tamari Gluten Free Soy Sauce, Tanimura & Antle Green Onion, Green Peas, Quinoa (Cooked), Sesame Oil, Shallots, Cooked Green String Beans (Fat Added in Cooking), Bay Prime Mahi Mahi. Snacks/Other: Starbucks Nonfat Cappuccino (Grande), Green Olives, Whole Foods Market Organic Oven Roasted Turkey Breast 365, Banana Oat Greek Yogurt Muffins. more...
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2326 kcal
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Activities & Exercise:
Weight Training - 40 minutes, treadmill - 30 minutes, Clearing/washing dishes - 10 minutes, Walking (slow) - 2/mph - 27 minutes, Cooking in Kitchen - 30 minutes, Sleeping - 7 hours, Resting - 9 hours and 58 minutes, Driving - 1 hour and 15 minutes, Desk Work - 3 hours, Shopping - 30 minutes. more...
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 Comments
What are you trying to accomplish? no wheat?? no gluten? why? Are you gluten intolerant tested by medical professionals? If not try stone ground little possessed grains. Stop the gluten free hype that big companies are shoving down your throat so you spend lots of $$$$$.... Get rid of the huge dependence on meat and processed foods with all the chemicals-- you will see a huge difference. Eat whole foods--lots of veggies, whole grains and legumes and you will be healthier.
12 Mar 16 by member: wholefoodnut
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Did you ever try that OOpsie bread yet? A nice zero carb replacement I think.
13 Mar 16 by member: FrankieBluEyes
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I have to stay away from wheat and starches or my blood sugar goes way up. that's why I try.. try .. to go low carb. Stone ground grains are still starches and do not work for me.
13 Mar 16 by member: dboza
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WFN is out in force. Woo Hoo! You go girl! I have to agree that the gluten free hype is out of control and not low glycemic in any way! I got very confused with this. I am still here and trying to figure this all out. We can't eat wheat. Stone ground is something we should look into.
13 Mar 16 by member: Mom2Boxers
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WholeFoodNut-- I don't think you have been following my posts. I eat a low-glycemic diet, but my gastroenterologist put me on a diet called FODMAP to get my IBS under control. Wheat is a trigger for IBS-D. But this creates a dilemma, because gluten free flours are NOT low glycemic because they are generally made from rice and tapioca and other starches that have no redeeming virtues. Truly, you might just as well eat right from the sugar bowl as eat rice flour. So I end up eating no baked goods at all because I don't eat anything made with all this gluten free junk. So it's taken a while, but now I've learned to use whole grain oats, quinoa, and buckwheat -- all of which offer good nutritional benefits and are low glycemic. I still don't each much in the way of baked goods -- but at least I have some options. I eat virtually no processed foods and prepare almost all my food from scratch myself. Other that the stupid IBS which I got from a food-borne infection contracted from a certain restaurant that shall go nameless, I'm extremely healthy and my lab numbers have never been better. And by the way -- I couldn't agree more: Gluten free is NOT healthier, and the only reason to eat gluten free is if you have a digestive problem that warrants it. Since I had this infection, I get very sick if I eat too much wheat. Luckily, I am NOT celiac, so I don't have to worry about cross-contamination or a small amount of wheat in something someone else might prepare for me. Also, because of eating low-glycemic, before all this happened, I had already learned to thicken sauces with arrowroot and use other alternatives to avoid flour that adds unnecessary carbs/sugar to food. Now I do things like substitute cooked quinoa for breadcrumbs when I make turkey meatloaf. I cannot eat legumes -- they are not FODMAP safe. But I am actually doing pretty well. Be careful with the tone of your criticism, WFN, before you have the whole picture.
13 Mar 16 by member: Hermiones Mom
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FrankieBlueEyes -- I just learned about the OOPSIE bread. I'd never heard about this before. I need to figure out the calories for the recipe I got. I do count calories, so I don't want to get hooked on something that's going to be out of reach for me calorie-wise.
13 Mar 16 by member: Hermiones Mom
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Dboza -- When I started eating low glycemic, I switched to sprouted grain bread. There are some really good ones that are both low carb and low calorie -- Angelic Bakery is the one I was using. But then I developed this IBS problem, and I stopped eating wheat. But just FYI, my fasting blood sugar and A1C really improved when I gave up wheat completely. But I DID NOT replace the wheat with a lot of gluten free stuff, because, as I stated above, gluten free is NOT low glycemic. So once I had to give up sprouted grain, I just stopped eating bread completely. About once a week I have 100% buckwheat waffles or pancakes. I allow myself 100% buckwheat pasta once per week, and I recently found some "crispbread" that is all buckwheat also, so sometimes I have a couple of these cracker-like things. Luckily, I was never a huge bread eater to begin with, but I'm surprised by how much I miss baked goods.
13 Mar 16 by member: Hermiones Mom
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What is psyllium husk for the OOPSIE bread
13 Mar 16 by member: fred4win
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http://www.healthline.com/health/psyllium-health-benefits#2 See this link for a definition of psyllium husk, fred4win. To be honest, I'm not sure I will use it, as there are some cautions in this article about using this if you have problems like IBS. So I'm glad you asked the question and I looked up the answer!
13 Mar 16 by member: Hermiones Mom
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I guess there are different recipes for oopsie bread, I use ONLY, egg, cream cheese, baking powder and a little salt.
14 Mar 16 by member: FrankieBluEyes
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