WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, May 28, 2015

Chicken n' Biscuit(gluten free, dairy free, corn free, soy free, chemical and color free)

I have never been a great biscuit maker. Then when we went to gluten free(plus everything else) I really struggled. Right now, these are the biscuits we are most happy with and I make them frequently. They are pretty close to the traditional wheat based biscuit, though slightly more crumbly- which in our book is better then hard or rubbery!

I used a fried egg(I cook it in the same sized biscuit cutter I used for the biscuits so it fits nicely). I also cooked some chicken with some smoked paprika,salt and a bit of sugar. I had some asparagus and quickly blanched it and added it on top, this was definitely a do again mix of fillings!

Usually I love these soaked in honey and Abby safe homemade margarine- but was feeling like "brunch" today.

Smoked Paprika is hit or miss with Abby. We aren't sure if it is corn tainted or she is reactive to something they use to process it, but we save smoked paprika for her most empty bucket days and if she just eats it once in a blue moon she generally tolerates it.

1 3/4 cups all purpose Gluten-Free Flour
1/2 teaspoon salt(we use pink himalayan)
1 teaspoon Now brand guar gum
2 teaspoon homemade baking powder
1/2 teaspoon baking soda
3/4 cup cold organic palm shortening
1/2 cup thinned homemade coconut yogurt(so it has the same consistency as buttermilk)

In bowl combine all dried ingredients.

Then cut palm shortening into the dried ingredients.(should look like pea sized bits)

Now mix in coconut yogurt and mix until it comes together.(less handling the better)

The dough should be slightly softer then working with wheat.

Flour cutting board or counter.

Place dough on flour and flour hands. Pat dough about 2 inches thick.

Cut biscuits(no twisting!!)and place on parchment paper on a cookie tray. I place them so they are not quite touching one another.

Place biscuits into freezer for about 15 minutes.

Preheat oven to 425

Bake chilled biscuits for 13-16 minutes.

NOTE: You can freeze the raw biscuits and keep in a freezer bag and then bake 1 at a time.

Thursday, May 21, 2015

Pediatrician Recommended- Should it be?

The ingredients in Vanilla PediaSure(from the Abbott website):

8oz and 240 calories:

Ingredients: Water, Sugar, Corn Maltodextrin, Milk Protein Concentrate, High Oleic Safflower Oil, Canola Oil, Soy Protein Isolate. Less than 0.5% of the Following: Short-Chain Fructooligosaccharides, Natural & Artificial Flavor, Cellulose Gel, Potassium Chloride, Magnesium Phosphate, Potassium Citrate, Calcium Phosphate, Tuna Oil, Calcium Carbonate, Potassium Phosphate, Salt, Cellulose Gum, Choline Chloride, Ascorbic Acid, Soy Lecithin, Monoglycerides, Potassium Hydroxide, m-Inositol, Carrageenan, Taurine, Ferrous Sulfate, dl-Alpha-Tocopheryl Acetate, L-Carnitine, Zinc Sulfate, Calcium Pantothenate, Niacinamide, Manganese Sulfate, Thiamine Chloride Hydrochloride, Pyridoxine Hydrochloride, Riboflavin, Lutein, Cupric Sulfate, Vitamin A Palmitate, Folic Acid, Chromium Chloride, Biotin, Potassium Iodide, Sodium Selenate, Sodium Molybdate, Phylloquinone, Vitamin D3, and Cyanocobalamin.



First, NOT GMO free or organic. Odds are that the vitamins are synthetic and GMO corn tainted. I wonder how much Round Up is residual in each serving?

Second, the second and third ingredients are sugar. Though considering the first ingredient is water? That is a lot of sugar. Corn. It doesn't identify what type of sugar? GMo beet?

Third "natural flavoring and artificial flavoring"- anyone with the ability to google knows that is not considered "nutritious". Natural flavoring "could" include MSG which we all know that is not nutritious.

Fourth neither soy or dairy free- which are top 10 allergens in the pediatric population. I suspect that within the population of chronically ill children that this would be recommended to there is likely a higher percentage with food allergies and sensitivities. Then canola oil? They can do better.

There are a few other ingredients like carrageenan which are known to be difficult for sensitive stomachs. Or Cellulose gel or cellulose gum or soy lecithin they are not nutritious and not something I want in my child's food.

Not to mention who knows how many other chemicals each item was exposed to during processing?

They have labeled this as "a nutritional drink" for children.

Until Pediatricians/Drs. put their foot down and demand better quality nutrition for our children and quit endorsing something that I think is junk food in a bottle as "nutritional" we will continue losing the battle to provide safe food for our children.

If this product is recommended for children with poor health or poor nourishment? We are in big trouble.

Just because I could not resist I had to also list the ingredients for something a Pediatrician would call "junk food"

Yoohoo Drink:(strawberry)

6.5 oz and 100 calories

water, high fructose corn syrup, whey (from milk) and less than 2% of: nonfat dry milk, natural and artificial flavors, sodium caseinate (from milk), corn syrup solids, calcium phosphate, dipotassium phosphate, palm oil, guar gum, xanthan gum, mono and diglycerides, salt, soy lecithin, sucralose, niacinamide (vitamin b3), vitamin a palmitate, riboflavin (vitamin b2), vitamin d3, red 40, blue 1, red 3

Minus a few vitamins, some oils, plus just a couple extra unsavory ingredients- there is not a whole lot of difference certainly not enough to justify calling one "nutritious" and the other "junkfood".

We need to do better, especially for children who lack proper nutrition or have health issues.

How about some Go-gurt?

Go-Gurt Strawberry Splash contains cultured pasteurized grade-A low-fat milk, sugar, modified food starch, kosher gelatin, tricalcium phosphate, natural and artificial flavor, potassium sorbate, red #40, vitamin A acetate, blue #1 and vitamin D3.

Dannon Fusion Smoothie?

Grade A Cultured Pasteurized Reduced Fat Milk, Sugar, Water, Strawberries, Tricalcium Phosphate, Corn Starch-Modified, Natural Flavors, Ascorbic Acid (Vitamin C), Vegetable Juice and Annatto (for color), Sodium Citrate, Malic Acid, Potassium Sorbate (to maintain freshness), Stevia Leaf Extract (natural sweetener), Vitamin A Palmitate, Vitamin D3.

Borden chocolate Milk:

Ingredients: Milk, High Fructose Corn Syrup, Sugar, Nonfat Dry Milk, Corn Starch, Cocoa, Cocoa (processed with Alkali), Salt, Carrageenan, Natural and Artificial Flavor, Vitamin A Palmitate, Vitamin D3.

We can do better.

Wednesday, May 20, 2015

Tamarind Pound Cake(gluten free, dairy free, soy free, corn free, chemical and color free)

Come spring and summer our cravings for lemon become almost unbearable. We are so grateful that Abby tolerates tamarind now and then to satisfy that lemon craving. Hands down tamarind has that same wonderful super tart flavor. I think the color is the only thing that is hard to get used to, we do miss that springy yellow. Though in the bread with the combo of pasture eggs(they have an almost orange yolk) the color was pretty decent!

I have been grinding my flours more ourselves, but I found a red bag of rice flour in my stash. Again, not sure about it's cornfree status, but Abby tolerates it now and then when a superfine flour is a must.

We have been busy with packing up and cleaning so I just haven't had the time to putter in the kitchen. Today I threw in the towel and gave in and very glad I did!

This bread was tender. The bread was a mild tamarind flavor but the glaze offered a wonderful tangy and sweet punch so be liberal!

Tamarind Pound Cake:
1-1/4 cups superfine rice flour, plus extra for dusting pan(asian market red bag)
1/2 cup potato starch
1/3 cup tapioca starch
1-1/2 teaspoons homemade baking powder
1/2 teaspoon salt(we use pink himalayan,but use what is safe for you)
1/2 teaspoon guar gum
3/4 cup Tropical Traditions coconut oil, room temperature
1 cup C&H organic cane sugar
2 eggs, at room temperature
1/2 cup homemade coconut yogurt
1/2 cup tamarind puree(I make mine with the "seedless" block of tamarind)
1 teaspoon homemade vanilla extract

Preheat oven to 350

1)Cream the coconut oil and sugar together. Beat in eggs. Then add yogurt,tamarind,vanilla and mix well.

2)In separate bowl combine all dry ingredients and mix well.

3) Slowly beat in the dry ingredients into the creamed mixture.

4) Pour into greased and floured loaf pan.(The batter will be thick)

5) Bake at 350 for 50-60 minutes until knife in center comes out clean.

3 tablespoons tamarind puree
1 cup homemade powdered sugar
water if needed to thin glaze.

Spread over loaf while it is still warm. We prefer this pound cake chilled. Anytime we used to eat lemon based desserts we preferred them chilled and have the same preference with tamarind desserts.

Tuesday, May 12, 2015

Microwave Baby Bean Burrito's(vegan,gluten free, soy free, dairy free, corn free, chemical free)

Leftover tortilla's are rare around here, but once in awhile I will have a stack. We have found that my 8 inch tortilla's make a very cute and sensible sized burrito for the freezer. Stale tortilla's get stiff and I find throwing them in the steamer basket of my rice cooker for about 1 minute gives us a very soft and tender tortilla with good stretch for making a burrito or wraps.

Refried beans are a lot easier then you would think to make, and a thousands times better then anything from a can. I am not sure why we started using a variety of beans/peas on our refried beans recipe but now we just automatically cook a blend. Our favorite is pigeon pea and black eyed beans, but you can use any type of bean either singularly or in combo to make your beans.

We have tried cooking the onion/garlic or shallot with the beans and blending, and they never turn out as lush and velvety. For some reason, sauteing the onions with oil and adding to the already cooked beans and then blending results in the best refried beans. We like the extra fat content from a texture standpoint, but you could reduce the fat if you wanted, but probably be a slightly different texture.

While we have tried to reduce our use of the microwave and try to not use as much plastic, these are a "treat" to have as a fast food in a pinch for us. We have been very impressed at how well they heat in the microwave. I am sure you can reheat in the oven, but I haven't tried that method yet. When you pull one out and heat it, we all feel like we are eating some sort of junk food or store bought version, and it feels great to know that this is sooo much better for us and actually tastier!


1 cup dried beans of choice soaked and well cooked until very soft. (we use half pigeon pea and then a mix of black eyed beans, navy,pinto)

1 minced onion(or a couple shallots)

2 cloves minced garlic(good without as well)

3 tablespoons coconut oil(or Tj's grapeseed oil)

1 teaspoon cumin

1 teaspoon salt(safe for you)

Optional: Cayenne pepper, or Mexican oregano(no cayenne right now for Abby and she prefers them simpler without the oregano)

Safe tortilla's(I use my Softest Tortilla's ever recipe)

When your beans are just about done cooking then start sauteing your onion and garlic in the coconut oil(or Tj's grapeseed oil)

Drain beans but reserve cooking liquid(just incase your beans are too dry,odds are you won't need it)

In bowl combine the still hot well cooked beans, and the still hot sauteed onion and garlic including ALL the oil in the pan.

Either in stand mixer or hand mixer blend until fluffy. We like some chunks left but blend to the consistency that pleases you. If you for some reason they are too thick add a bit of the liquid from cooking your beans. Keep in mind, these will thicken as they sit, so plan accordingly.

Steam safe tortillas(I use my softest tortilla's ever)until soft and flexible and then fill and roll.

I allow mine to come to room temperature and then wrap each one individually in safe plastic wrap and then store in a large freezer bag.

For those who avoid plastics, place burrito's on a cookie sheet(not touching.) Freeze solid at least 4 hours. Place in safe freezer container. I find the individually wrapped last longer in the freezer.

To heat: Remove plastic wrap and place on microwave safe plate. Microwave 2-2 1/2 minutes for 2 burrito's. Or, warm in oven.

To reheat just the beans, you may need to add some water as you reheat. Then tend to dry out as they cool or after being stored in the freezer or fridge.

Sunday, May 10, 2015

Prevention of Mitochondrial Dysfunction

According to many articles the majority of cases of Mitochondrial damage are manmade. Either environmental exposures or iatrogenic(Medication/Dr caused).

There is a long and growing list of medications that can either cause or trigger Mitochondrial damage.

There is a growing list of chemicals that can cause or trigger mitochondrial damage.

No requirements by the FDA or USDA to test for mitochondrial safety or label.

When you first enter the Mito World you will be met with awareness activities ALL toward finding a cure.

Almost NO awareness activities geared toward Prevention.

Wouldn't it make sense for the Mito Community to be SCREAMING at the rooftops to label or avoid these medications and chemicals?

If mainstream medicine KNEW these medications were the cause of the bigger chunk of mito patients, wouldn't they stop prescribing them or at least watch a patient much closer, and at least WARN a patient that there was a chance the medication could destroy their life?

Wouldn't prevention be the CHEAPEST way to protect thousands of lives?

Finding a cure costs a lot more. If we focus on a cure vs prevention our Mito Community will continue to grow rapidly. Who does that benefit? Not the thousands of preventable cases. Not the ones dying or disabled who wait..

With the 3rd leading cause of death in the USA is medical care, apparently "first do no harm" is no longer priority.

It would be cheaper, and better and less harmful for patients to focus on prevention.

But as a community we don't. Patients, Specialists, advocates a like only focus on finding that "cure".

Give me a choice between waiting for a cure or preventing a degenerative disease that has no treatment? I will take prevention even if it means a little discomfort going without a medication.

I ask myself daily, "Why is nothing being done to prevent an often preventable disease?"

I carry a lot of Momma guilt that over the years medications, food choices, environmental choices might have caused Abby's delicate health. However, I know it wasn't my fault. I TRUSTED that if the food was in a grocery store it was safe. If a chemical was sold at a home improvement store and approved by our Government it was safe. I know better now.

I could just focus on finding a cure for Abby,

What about my neighbor, my cousin, my friends? If we know, we can prevent mitochondrial damage in many.

Wouldn't it be better to have never had mito in the first place?

Thursday, May 7, 2015

Cooking For Abby on Amazon.

Cooking For Abby: Corn-free and GMO-free Recipes: Also Contains Gluten-Free, Dairy-Free, Beef-free, Pork-free, and Lower Histamine Recipes

After a couple of years of having to search my blog for the right recipe by myself or any of us in the house, we decided we needed to put our "basics" into a cookbook. After the effort that I put into creating each recipe, a 3 ring notebook just did not seem like the right thing to do. Amazon has a program called Create Space that we "thought" would make it an easy process for us.

The blog has been more of a journal for me as we have taken this journey. So, it made it difficult to get through all my rambling and down to the recipe. Having just the recipes in a book makes it tons easier to access for us. Our copy on the counter has already been used a few times! :-)

All of the recipes in the cookbook are FREE here on Abby Mito or on my Corn-free cooking page on facebook. So, you don't need to buy a book! But I know a number of friends and visitors have asked so wanted to share where to get a copy if you want one.

The price turned out steep. We wanted a picture with each recipe because a cookbook without pictures isn't a cookbook! Which made the price go much higher then we wanted.

While Sara and Abby did what they could to remove as much of my poor grammar as possible, no promises that you won't find a run on here and there! But, we did remove the chatter and stuck to the recipes.

I knew it wasn't going to be an easy project, but it turned out to be more challenging then we thought. We struggled with the formatting, and then many of my pictures(from either my tremor or old camera without the right resolution) had to be retaken.. I give credit to all the editor's and book publishers out there!

Cooking For Abby

Friday, May 1, 2015

Coleslaw with Chinese Celery

Last week we dragged home some chinese celery. It tastes like mild celery and I have joyfully been adding it to Derek's and my meals this week. Abby is reactive to celery so this is not for her. Plus, she cannot eat raw veggies at all so slaw is not for her. Cabbage can also be a bit tough to digest for her, though now and then she can do napa cabbage when it is well cooked. While some of us tolerate corn in the house we do try to avoid it. We work very hard to keep it out of the house. I have found most of what I cook or bake avoids corn and derived corned and even find ourselves avoiding many of the other foods Abby reacts to,though we do try to eat a bigger variety of veggies and meat then what she is currently able to tolerate.

Apparently from what I have read celery is celery- the values are pretty similar no matter the type of celery. From my favorite go to nutrition site "The Worlds Healthiest Foods" I found this quick rundown on the values; " Celery is a rich source of phenolic phytonutrients that have antioxidant and anti-inflammatory properties. These phytonutrients include: caffeic acid, caffeoylquinic acid, cinnamic acid, coumaric acid, ferulic acid, apigenin, luteolin, quercetin, kaempferol, lunularin, beta-sitosterol and furanocoumarins. Celery is an excellent source of vitamin K and molybdenum. It is a very good source of folate, potassium, dietary fiber, manganese, and pantothenic acid. Celery is also a good source of vitamin B2, copper, vitamin C, vitamin B6, calcium, phosphorus, magnesium, and vitamin A (in the form of carotenoids).

Celery also contains approximately 35 milligrams of sodium per stalk, so salt-sensitive individuals can enjoy celery, but should keep track of this amount when monitoring daily sodium intake."

To be honest I really never even thought of celery as containing such great nutrition! Flavor, low calorie and a dose of nutrition equals good stuff.

I have chopped the chinese celery and added it to soups,sandwiches and now my coleslaw this week. Next time I spot it at the grocery I will be bringing home some more. Coleslaw often calls for celery seed and I am just not a big fan. The chinese celery was a terrific substitution/solution. Great flavor and no seeds stuck in my teeth! :-)

The Veggies:

1/2 head organic green cabbage, finely shredded
1/2 head organic red cabbage finely shredded
1 large organic carrot, peeled and grated or shredded
1/4 cup roughly chopped fresh chinese celery
3 tablespoons C&H Organic cane sugar
3 tablespoons cup pink himalayan salt(or your safe salt)

For the Dressing:

1/2 cup homemade mayonnaise
1/2 cup homemade coconut yogurt
1/4 cup braggs apple cider vinegar
1 tablespoon local honey(safe for you)
salt to taste.

In a large bowl combine shredded cabbage. Sprinkle with salt and sugar and allow to sit for about 15 minutes. Rinse in colander and drain well, you don't want excess water in your slaw. Combine rinsed and drained cabbage with carrot and chinese celery.

Next make the dressing.

In a bowl combine mayo,yogurt,apple cider vinegar,and honey. Salt to taste.

Pour dressing over veggies- combine well. Chill and serve. Best if eaten the same day.

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