Eat Tasty

If only it was as easy to banish hunger by rubbing the belly as to masturbate.

Sausage Spaghetti
My Sausage (Raw)

Spaghetti pasta
Mozzarella cheese (grated)
Sausage (fried and sliced)

Over warm spaghetti place a few thin pats of butter and sliced sausage. If food is hot enough sprinkle cheese and eat, otherwise place in microwave for 30 seconds or so to melt cheese.

Sorry, I ate most of it before I thought to take a pic.

Home Made Sausage
So I've been craving hot dogs. Like SRSLY craving. I went online and began researching how to make them by hand. I'd seen a little sausage making on Top Chef, but I don't own any fancy machinery AND there's no way I was going to invest in a $200 piece of equipment if I'd never even tasted homemade sausage before. Well I scoured the internet and found a VERY haphazard way of making sausage by hand. So here it goes.*

Pastry bag - disposable are probably best
WIDE tubing - we actually cut out the bottom of a pill bottle, some people cut out the bottom of film canisters. I would try a hardware store. The diameter of your tubing must be at least one inch across
Duct Tape

Fit your make shift tubing into your pastry bag--you may need to cut the bag slightly in order to fit the tubing through. Now, I recommend taping the tupe to the bag. Why? Because sausage casing is like 2 feet long and once you have it squished up on your tube and your tube falls out of your pastry bag you have to then get the tube OUT of your sausage casing. This is not fun. This is REALLY not fun twice.

Sausage Recipe
Hog or Sheep Sausage Casings - available at your butcher or via amazon I chose amazon because I had no idea where to go otherwise
Ground Beef (Make sure and go for a full fat version, we bought lean and it ended up a little dry. Sausage isn't supposed to be healthy anyway)
Ground Turkey (I chose a combo of meats so that my end product didn't end up tasting like hamburger
Garlic powder
Onion powder
Dried Sage
Dried Basil

Soak a small portion of your sausage casing in warm water for 30-45 min. It will look kinda gross. Whatever you do, don't smell it.

If this is your first time, I doubt you're really going to need 20 pounds of sausage. So I only took out 2 sausage casings and I really only used about 1 & 1/2. Once the casings are soft, run water through them a few times. This is easier said than done--don't let your sausage casing fall down the garbage disposal like I did. EW. I cut the end off I swear.

Mix all ingredients thoroughly in a bowl and set aside. Now take your pastry bag and begin sliding the damp sausage casing over the end.
This is someone using a machine, but it's the same concept. Scariest looking condom ever.

It may be difficult to find the opening at first that's what she said but this is actually easier than you might imagine. It'll take a few minutes so be patient.

Now begin squeezing the pastry bag while holding onto the end with the casing at the same time. If you're not as good at multitasking, I say get a little help right about now. This is still a fairly slow process though, not too hard, you should be fine. Now that you have some meat in the casing, tie the end. I didn't tell you to do this before, because you don't want air in the casing. Some will probably get in anyway, but do your best. You can poke the sausage with a needle later also.

Once your casings are filled, HOORAY you just made sausage!

Boil sausage in water for 5 min
Pan fry or grill until internal temp of meat reaches 165
Prepare yourself--once boiled the sausage turns gray and is NOT appetizing. But frying will give them a nice brown color.

This sausage isn't mine, I just borrowed it. I cooked mine last night and ate it. Mine was slightly lumpier, since I'm new at this. And I fried it a darker brown.

*Please note, my first try did not assuage my craving for fatty, nitratey goodness. These were pretty good, but sage and basil still don't make up for mayo, mustard, relish, and onions on a fluffy bun. Gotta keep trying!

Acid Free Salad Dressing
I have tried all kinds of weird things to put on salad and nothing was sufficing. After a while I just started eating it plain, which I don't think is anyone's first choice. This won't solve your problems in a restaurant, but at home you TOO can have a tasty salad!

1 part honey
1 part oil
Garlic powder

Easy Chicken Salad

Frozen peas rinsed in cool water until soft
Fresh spinach
Roasted chicken (shredded)
Sliced almonds
Mushrooms (I fried mine)
Crumbled feta cheese (may need use of Prelief)

Safe & Yummy Cocktails
Butterbeer (I haven't had the chance to try this out, but I can't see how it would be harmful)
Butterscotch Schnapps
Simple Syrup
Half & Half

Caramel Kiss
Bailey's Hint of Caramel
Vanilla Vodka
Half & Half 

Simple Vanilla Girl
Vanilla Vodka
Ice cold milk
Simple Syrup (or 1/3 cup sugar)


Having an IC Friendly Thanksgiving
So many foods at Thanksgiving are a horror story for IC sufferers. I certainly did not partake of any cranberry jelly or sparkling cider this year. But with some planning, anyone can have a pain free AND delicious Thanksgiving dinner.

Dinner for Anyone

Almond Pie

  • 1 (9 inch) unbaked pie crust
  • 4 tablespoons butter
  • 1/2 cup brown sugar
  • 1 cup light corn syrup (make sure this does not contain Sodium Benzoate)
  • 3 eggs
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup sliced almonds
  1. Preheat oven to 450 degrees F (230 degrees C.)
  2. In a large bowl, cream the butter and brown sugar. Beat in the corn syrup, eggs, salt and vanilla. Stir in the chopped pecans. Pour filling into pie shell.
  3. Bake in the preheated oven for 10 minutes. Reduce temperature to 325 degrees F (165 degrees C) and bake for 30 to 40 minutes, or until golden brown. (From allrecipes.com: Pecan Pie VI)

Fresh Green Beans
Boil beans until tender, but not soggy, on medium high heat for approx 20 min. Drain and serve with butter and salt.

Mashed Potatoes (I think these are self-explanatory. If you're new to IC and you the type of person who usually eats the kind from the box, check and make sure there are no harmful preservatives)

Creamy Yams

2 large yams peeled and boiled until tender on medium to high heat. Drain and add 1/4 cup butter and 1/4-1/3 cup heavy cream. Whip, salt to taste.

yams and mashed potatoes shown

Butternut Squash au Gratin

  • 1 large butternut squash (3¼ pounds), peeled and seeded (2½ pounds)
  • 1 teaspoon salt
  • 1½ cups heavy cream
  • monzarella cheese

Cut off and discard the stem of the squash, then cut the squash into two pieces by cutting through it horizontally at the bottom of the neck. This will make it easier to peel.
Peel the cylindrical neck lengthwise, removing enough skin so that the orange flesh underneath is revealed. (Under the outer skin there is a layer of green, which should be removed.) Peel the round part of the squash by cutting around it in a spiral fashion with a sharp knife; it is easier to peel a round object in this manner.
Cut the rounded part in half lengthwise, and, using a spoon, scoop out the seeds. Then cut the squash into 1/8-to-¼-inch slices, either with a knife or in a food processor fitted with the slicing blade.
Preheat the oven to 400 degrees. Place the squash slices in a large saucepan, cover them with water, and bring to a boil. Boil over high heat for 1½ to 2 minutes, then drain in a colander. The pieces will break a little in cooking. Arrange pieces in a gratin dish, and sprinkle with the salt and pepper. Pour on the cream, and stir gently with a fork to distribute the additions properly. Cover with the cheese, and bake for about 30 minutes.

At serving time, brown the top of the gratin by heating it under a hot broiler for 4 to 5 minutes. Serve immediately.
Read more: http://www.cookstr.com/recipes/gratin-of-butternut-squash#ixzz0Y6zmHlRm

Maybe Foods


Depending on how you baste your Turkey will depend on whether or not it is IC friendly. It is of course possible to make a Turkey without any bad ingredients. However, my family always rubs our bird down with Mayonaise which may affect people with IC negatively. For those who don't want to use mayonaisse you can use an herby oil rub. Thyme, rosemary, garlic powder, onion powder, salt, olive oil made into a paste and rubbed all over the bird will be excellent. Bake your turkey in an oven roasting bag--halves the time it takes--and follow the cooking instructions according to weight.

Pumpkin Pie
Pumpkin can be an acidic food, so this is sort of a maybe food. I always follow Libby's Pumpkin pie recipe. However, this pie calls for condensed milk which has potassium as a preservative. You can condense your own milk using whole or a combo of 2% & cream. Add approx 15oz milk to a pan and simmer on medium high heat, stirring constantly until you have the amount you desire condensed. This took me 20-25 min. Spices require for pumpkin pie are not usually IC friendly. Having one bad item at a meal is usually ok, especially if you take Preliel, but if you don't want to risk it lessen the spices by half and use All Spice rather than ginger, cloves, and cinnamon. The taste will not be perfect, but it still makes a good pie

Green Bean Casserole
Canned green beans usually only contain salt and water, but check on the preservatives! Do not use cream of mushroom soup from the can UNLESS you buy it at an organic store without preservatives. A cream of mushroom soup from scratch may be subbed in.
  • 1/4 cup butter
  • 1 pound fresh mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 3 (14 ounce) cans chicken broth
  • 1 cup heavy cream
In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

Dried french onions are probably pretty risky, you could easily mash up low salt potato chips for a crunchy topping however!

Sidenote: I didn't make stuffing because my family was given 2 big bags. But most recipes can be alterred to cater to IC needs. Don't use pepper, onions, or too much salt. You should be good!

Happy Thanksgiving!

Marinated Ribs Dinner
Couscous (follow directions on the box)
Fresh green beans
Carrots chooped in rounds

Brown sugar
Onion powder
Water (SMALL amount)

Heat over stove until sugar is dissolved and is a thin molasses consistency

Roll ribs in marinate and place on a pan in an oven heated to 375*
Bake for 10 min with a bowl of water in the oven

Add carrots and long green beans to frying pan with leftover marinate cook until tender on medium to medium high heat (marinate should carmelize)

Once ribs have cooked for 10 min, remove from oven. Pour any broth into green beans and carrots. Using a hot pad, move oven rack to it's highest level. Set ribs on rack. Turn up the oven to 400* and cook for another 10 min approx. Until ribs reach 165*.

Plate ribs. Serve couscous with green beans and carrots served over top.

Beef Bok Choy Stew
OR--Another lesson in how to alter a recipe for the IC Diet

Original Beef Bok Choy Stew Recipe

Stewing beef meat - 1lb
Green onions (chopped) - 1 cup replace with Leeks (as an experiment. These are on the May Be Ok List so be aware)
Garlic (minced) - 1 clove (or garlic powder)
Ginger (minced) - 1 tsp (NO)
Bok choy (chopped) - 2 cups
Carrots (chopped) - 2 cups (I didn't add carrots)
Water - 2 cups
Beef broth - 2 cups (Progresso low sodium no preservatives!)
Rice vinegar - 1/4 cup (NO)
Light soy sauce - 1/3 cup (NO)
Sugar - 2 tbsp (I used brown)
Olive oil - 1 tbsp
(I chopped white mushrooms to add at the same time as the Bok Choy)
Salt to taste due to the removal of soy sauce

Cooking Instructions

Cut the beef into bite sized chunks
Combine beef broth, water, sugar (or brown sugar)
Heat oil in a pot to medium-high
Add in the beef and brown all sides then add in the broth mixture along with garlic
Reduce heat and simmer for 1 hour or until beef is soft, then mix in the carrots
Simmer for another 15 to 20 minutes until the carrots are soft, then add in the bok choy
Cook for another 3 to 5 minutes until the bok choy is soft
Serve over rice or noodles

ETA: Eating leeks was a success! But readers should know that I did notice a touch more sensitivity the day after eating the stew. This could be either from the leeks OR from the sodium in the stock. I find that when I eat ANY kind of beef or chicken broth, even low sodium, that my bladder is more tender. But the same thing happens when I eat too many potato chips. The mild discomfort isn't enough to turn me off eating it. I had 3 bowls of soup in one day and was really no worse for wear.

Mock Risotto
1 box Orzo pasta 

4-5 bunches of Enoki mushrooms

32oz chicken broth
1/2 cup butter
Whole plant fresh basil
If you don't buy enough Enoki mushrooms, a hand full of white button mushrooms may be added
onion powder

In a WIDE sauce pan pour in a shallow measure of broth and bring to a boil on medium high heat. Add ALL Orzo pasta. As the broth is absorbed and evaporated slowly add more broth stirring constantly. Do this for 10-15 min emptying the container of broth and possibly continuing to add water until the pasta is tender. Add 1/4 cup of butter and set aside.

In a smaller frying pan melt butter on medium heat. When butter begins to brown, add Enoki mushrooms unchopped--simply trimmed--as well as chopped fresh basil. Allow to cook through adding garlic, onion powder. Add to Orzo pasta and stir throughly along with the last of the butter.

Serve with fresh green beans, chicken, or another medium to light dish.

Potato & Celery Soup
6 potatoes
6 carrots
3 stalks of celery
4-6 mushrooms
1 package of preservative free cream cheese
onion powder
fresh basil

Chop up vegetables and boil in just enough water to cover them and NO MORE. Depending on the size of your potatoes add 1-2 tsps garlic, onion powder, salt, basil, and thyme. Boil for approx 25 min or until vegetables are tender. Add package of cream cheese and stir until melted completely. I didn't have butter in the house when I made this, but I'm the kind of person who would add 1/4 to 1/2 cup butter just on general principle because butter makes soup taste better--ESPECIALLY if you don't have chicken stock on hand and are making your own broth with water.

Good if your sick, cold, or just hungry :)

Steamed & Carmelized Vegetable Dinner
4 medium carrots
1 zucchini
1/3 head of purple cabbage
1/2 - 1 cup chicken stock/broth
1/3 cup butter
1T or so onion powder

Pour chicken broth into a large pan and add peeled/chopped carrots (I like my carrots in wedges but you can do rounds too). Cover and cook for about 20 min or until carrots are al dente. Add sliced zucchini and cover. Cook for another 15 min or so. Add onion powder. At this point the broth SHOULD have evaporated. If the vegetables are tender but the broth is still there, dump it out--you used too much. Now add butter and when it's melted add your cabbage. Stir it up and recover. Cook until the bottom of the vegetables has carmelized. You can use some oil in place of the butter, but you really do need some butter.

Ladle over steamed white rice and serve with cottage cheese. For this meal I also cooked fresh green beans (cut in half in plain salt water). Buttered toast, rolls, or garlic bread would go with this nicely also.


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