LONGGG time no see!
I have been transitioning to a new job (!) and that has left me with little time to spare, sorry guys. I am going to try to start posting occasional recipes on my own website over at http://www.phelosophy.com/myphelosophy-blog.html and paste them over here as well! In the meantime, check out the blog posts and recipes I am writing for Cambrooke Foods, at our blog http://www.cambrookefoods.com/blog/. And send me any nutrition and PKU or low protein related questions on Cambrooke’s Facebook page
Anddd last but not least, happy PKU awareness month, everyone!! What are you all doing this month?
Hello everyone… this is to let you know over the next few weeks I will be transitioning over to www.phelosophy.com come check it out! My blog will be continued as part of that website, at http://www.phelosophy.com/myphelosophy-blog.html
I hope to see you there!
Hey guys… happy almost fall to those of you living in the North East!
So after moving I am loving the time that I am finding I have on my hands. I started a new exercise program and have been revamping my smoothies and finding new combos every day that are more and more awesome each time! And I try and make one fun creative dish at least once a week with all of the fresh local veggies from the farm stand or my family’s gardens (before the seasons up- wah!). All great new ways I am working on my PHElosophy!😉
Tonight after a day home sick I woke up from a nap rejuvenated and ready to whip up some magic in the kitchen. I had some stale Low Pro bread that I have been keeping to make bread crumbs and croutons for awhile. Now, this may sound super simple, and tons of you out their probably already do this, but for me this was a first!
I took the heels of Artisan bread that have been left over since the beginning of the summer and kept them in a bag on a shelf for about a month. (They didn’t go moldy, just stale like I wanted them!) I used my food processor to grind them up to bread crumbs and added some melted butter, crushed red pepper, garlic salt, ground pepper, dried basil and dried oregano. And voila! I had some bread leftover so I cut them up to crouton size, tossed with olive oil and the same seasonings minus the cheese then baked at 350 degrees (F) for about 15-20 minutes. What a great way to use up those little pieces of bread! Can’t wait to use the croutons on a salad soon!
But… I already hit up those bread crumbs. I had some leftover veggies from last weeks farmers market that I wanted to use up. I made up some stuffed peppers on a whim, check it out!
- An orange sweet bell pepper
- 2 small purple sweet bell peppers
- 2 mini graffiti eggplants
- 1/2 medium tomato (almost over ripe)
- 2 cloves of garlic
- 1 Tbsp Olive Oil
- 2/3 cup dry Orzo (Low Pro)
- Fresh basil
- Salt and Fresh Ground Pepper to taste
- ~1/4 cup home made breadcrumbs (above)
First, I cut the orange pepper in half and laid it open side down into a skillet with olive oil and garlic already sauteing to give the pepper a little flavor.
Next, I diced the purple peppers, eggplant and tomatoes and sauteed them in the pan until the tomatoes cooked down to a sauce while my orzo was boiling
Last, I added the orzo to the veggie mixture, filled the peppers with the mixture and added some of the above bread crumbs on top and baked in the oven at 350 degrees (F) for 20 minutes.
They came out awesome! The smells of all of the veggies sauteing made my mouth water from upstairs… and the buttery bread crumbs crisped and browned up a little in the oven baking. I already put them in individual containers so I can grab them for lunch the next two days. Paired with an apple and some formula, what a perfect meal!
Per serving (Makes 2) Est PHE: 65 mg Est Kcal: 335 KCal Est Fiber: 3.5 g Est Pro: 2 g
(Based on USDA Nutrition Database measurements)
So in an hour I made two things that are great to have on hand, and I used up some veggies for my lunches this week. Not too shabby. Do you have some leftover veggies and are curious what you could throw together? Do it up! Think creatively, could you stuff something? Make an nontraditional salad without lettuce and highlighting the veggie that you have most of (like a carrot slaw or tomato salad)…. enjoy your in season options before we move onto squashes and soups for the winter! (I realize not everyone is in the same climate as me… bottom line: take advantage of what produce is in season and be creative!) And as always, share your ideas if you come up with any masterpieces.
First and formost, my apologies… I am in the midst of a drawn out move and rarely find solid internet access outside of work where I cannot post and keep you updated… my PHElosophy is being tested but so far I have the upper hand! More later… For now I couldn’t let this rare 15 minutes before work go to waste:
Have you voted for the Pepsi REFRESH Project yet? If not please sign up on the website http://www.refresheverything.com/npkuafindacure and vote every morning to help win $50k to go towards PKU research! For those of you outside of the US… you should try and vote as well… research can help everyone in the long run! Use the link given above and start voting! Polls close August 31st. As of now we are in 17th place (!!) and all top 10 ideas receive the donation!
Have you renewed your National PKU Newsletter yet? If not, fill and mail the order form out here today to ensure you get the fall issue! This is a wonderful resource with support, recipes, and updates that benefit parents, grandparents and PKUer’s alike (and many others)!
If you drink CaminoPro drink pouches check out http://www.terracycle.net/ to find another way to support the community. Saving your drink pouches and mailing them in a pre-paid box can earn $0.02 per pouch which doesn’t sound like much at first, but think of how much formula we as a community drink! Ship off your pouches and donate the earned money to a local organization or the National PKU Alliance. The website will set it all up for you!
Any questions, leave them here… for now I am off to another day of work and moving… time for formula to keep on trucking. I will be back soon : )
Hey guys… Long time! Lots has been going on… time seems to be flying by. Well today is June 21st… the first day of summer, the day I am officially not a student anymore as my student loans kicked in, and the day I *FINALLY* got a new shipment of formula (BetterMilk) to embark on yet another new journey of my PKU life. Lots of firsts. As I began thinking about all of these big things going on, I realized, now I am 24 years old (when did THAT happen?!). I have a ‘big girl job’ after 6 years of school. AND I am dealing with all of the ups and downs of taking on PKU full time…aka not only cooking and eating, but keeping up with the clinic, figuring out the health insurance, taking inventory to not run out of formula or food… (jeesh, it is a full time job in and of itself!). I am in the perfect place to develop my PHElosophy… the way I can make PKU a priority but not the only priority, so that life can get in the way every so often (haha)!
SO here I go… trying to fit all of the puzzle pieces together. Want to join? I am pretty confident I am not the only one out there ready to find their PHElosophy. Lets take it one day at a time and do it together.
So in order to put a puzzle together… we have to get an idea of what the final picture looks like, right? To me that means a healthy balance of:
- Keeping blood PHE in a healthy range… consistently
- Regular and NOT boring exercise routines
- Getting ALL my formula in spread throughout the day
- Food that is low in PHE but highly nutritious AND delicious so I’m excited to eat it
- Water throughout the day, all day every day
- Plenty of quality sleep
- A strong and continually developing faith
- Low to no stress
- Laughter… and lots of it (it is the best medicine, after all!)
- Healthy and mutually supportive relationships
Sounds simple enough, like a recipe for living life to its fullest. Every day can’t be expected to be perfect in all areas. But, knowing the pieces and how they all fit together… is the first step. And they are all essential parts of a healthy and balanced life.
So where to begin… well, with the new box of formula, my first step is focusing on getting that formula in throughout the day. Here goes nothing…
So who is out there? Lets do this together! I want to support you in getting healthy… in mind, body and spirit!
What are the pieces of your puzzle where you need support? Would sample meal plans, recipes, organization tips, or workout ideas help? Speak up : )
I will be here updating on how my puzzle is shaping up. I hope to hear how yours is too.
Remember you can always email me at PKUandHEALTHYtoo@gmail.com for questions, comments or requests. I want this series of blogs to reach out and support all of us going through similar things right now.
Well… I am sorry for the lack of posts at the end of PKU Awareness month! I found myself in Maine with some friends and without reliable internet which I was not expecting…
I hope that you enjoyed PKU Awareness month. I hope you all took on some of the challenges from day one and tried to pump up support and awareness in and outside of our community! And I hope you learned a little something along the way.
As this month ended on Memorial Day- a day to remember those who went before us and fought for our freedom and quality of life- I think (and I know it is a bit delayed) that this is a good time to remember and be grateful for our PKU soldiers who went before us. To the geneticists, the scientists, the doctors, the dietitians, the social workers, the nurses, the psychologists, the industry companies and most importantly the families and the people with PKU who have helped better our lives today (and anyone else I forgot). Every one of us is contributing to the next PKU generations future, and every one of us is better off thanks to so many dedicated people. So THANK YOU to EVERYONE out there! : )
May 27, 2010: PKU PHEnomenal Fact of the Day!
If you are here in the US, have you subscribed to National PKUNews? This is a publication that was extremely helpful to my parents and family when I was younger. Now that I am older I am re-introducing myself to it and finding it a great support and resource!
Directly from the About section on the National PKU News website:
National PKU News is a newsletter about phenylketonuria for families, affected persons, and professionals, featuring:
- discussions of the latest clinical and genetic research
- reviews of scientific literature
- special feature articles
- news about PKU formulas and diet
- nutritional data from new foods
- tips for diet management
- reviews of educational materials
- news of PKU-related parent and professional meetings
- a section just for young children with PKU
- a section for teens and young adults to share their stories
The editor of this newsletter is Virginia Schuett, well-known nutritionist and author of Low Protein Cookery for PKU and the Low Protein Food List, and of many articles and other educational materials for PKU. Contributors to the newsletter are nationally-known professionals, as well as families and affected persons from all over the U.S., Canada, and abroad.
The 16-page newsletter is published three times per year, in May (Spring/Summer), September (Fall), and January (Winter), by a non-profit organization of the same name, National PKU News.
It has come to my attention recently that the numbers of subscribers are declining and that this wonderful research, resource and support-packed newsletter (funded primarily by subscriptions and book sales) may be losing financial support quickly. I urge you and your family, if you haven’t already, to sign up to get the newsletter to keep yourself updated! It has been a blessing to many of us in the community and is well worth the low price to pay. You can also order back issues if you want to create a library of PKU-relevant literature to go to for questions.
So check out the website for ordering information and all of the extra resources Virginia has posted on the website for easy immediate access as well!