Whew. What a week! After numerous tests and procedures, the only positive finding was fat malabsorption. So, yes, taking in 20g of fat a day sounds restrictive, but the hard part is fractionating the total amount into 3g at a time. In fact, I’ve had trouble remembering to include 1/4 – 1/2 tsp of oil with most things I eat!
Well, I certainly did not cater to fat malabsorption for my Thanksgiving recipe selection. Which, by the way, was quite tasty (though messed me up a bit, but sometimes it’s just worth it).
First up, the star of the eve. This fellow came from my local food co-op, and came without additives, hormones, cages, etc. Not a whole lot to the prep: olive oil, tad bit of flour (sorghum), lemon, tarragon.
Quinoa stuffing. I would definitely reduce the amount of oil next time, and forgo Trader Joe’s tri-color quinoa- despite intensive boiling, the black quinoa kernels were just as tough as uncooked!
Cranberry sauce, with omission of sugar. Perfect! I always forget how great made-from-scratch cranberry sauce can be! Gravy, with coconut aminos in place of Bragg’s, tapioca starch, turkey drippings in place of water, a few other spices thrown in.
Green bean casserole and baked sweet potatoes (with a few turnips thrown in for good measure). For the casserole, I used EVOO instead of Earth Balance, sorghum flour, coconut aminos in place of soy sauce, fresh, boiled beans (canned = yuck!), and green onion with brown rice breadcrumbs for topping. It took at least 15 minutes longer than advised to bake. Again, I would reduce the oil amounts, but the combination of flavors worked!
Crustless pumpkin pie! Excellent! Made with lite coconut milk, flaxseed meal, 1/4 cup maple syrup, and sorghum flour. This may happen again before xmas…
I don’t have photographic evidence, but I also made a chocolate torte in cupcake form, with Baker’s chocolate and a lightly sweetened, dairy-free chocolate bar. The taste was incredible, but I’ll have to hold off on future reincarnations in deference to my picky GI tract.