Spaghetti Carbonara

The easiest pasta dish you will ever make with just 5 ingredients in 15 minutes, loaded with Parmesan and bacon! From damndelicious.net.

Spaghetti Carbonara
4 servings


Ingredients:

8 ounces spaghetti
2 large eggs
1/2 cup freshly grated Parmesan (if tolerated)
4 slices bacon, diced (if tolerated)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons chopped fresh parsley leaves (if tolerated)


Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.

2. In a small bowl, whisk together eggs and Parmesan; set aside.

3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.

4. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.

5. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.

6. Serve immediately, garnished with parsley, if desired.

Stir Fried Beef and Veggies

Stir fries are the perfect choice for meals that you want to make quickly. You can always change up the vegetables to suit your family’s favorites. This recipe has been adapted to be IC friendly. From grandmotherskitchen.org.

Stir Fried Beef And Veggies
Serves 4


Ingredients:

1 Tablespoon olive oil
1 small onion, chopped (if tolerated)
2 lbs. lean beef, sliced thin
10 fresh small mushrooms, washed and sliced
1 cup broccoli floret pieces
1/2 red sweet bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
1 cup fresh bean sprouts
2 Tablespoons soy sauce substitute or Coconut Aminos
2 Tablespoons water
1/2 teaspoon fresh grated gingerroot (if tolerated)
salt and pepper to taste


Directions:

1. Heat the oil in the frying pan on medium heat.

2. Add the onions and cook for a few minutes until transparent.

3. Add the sliced beef and cook for a few minutes.

4. Add the mushrooms and cook for 2-3 minutes longer.

5. Add the broccoli and all the peppers along with the soya sauce, water, bean sprouts, and gingerroot.

6. Turn the heat to high and cook for 5-8 minutes, stirring with a wooden spoon until the vegetables are just tender. Do a taste test and season with salt and pepper to your liking. Shut off.

7. Delicious served with rice.

Parmesan Zucchini Appetizer

This recipe is both easy and tasty. Your guests will love every bite! What more could you want? From icdietblog.com.

Parmesan Zucchini Appetizer


Ingredients:

3 cups grated zucchini squash
1 cup Bisquick mix
1/2 cup finely chopped onion (if tolerated)
1/2 cup grated Parmesan cheese (if tolerated)
1/2 teaspoon salt 1/4/ teaspoon oregano
dash of pepper (if tolerated)
dash of garlic powder
1/2 cup oil
4 eggs, beaten


Directions:

1. Mix all together. Spread into a greased 13 x 9-inch pan.

2. Bake at 350 degrees for 25-35 minutes or until golden brown.

3. Cut into squares. May be served hot, warm, room temperature or cold.

Options: this dish can also be made in muffin tins, but cooking time will be shorter.

IC Friendly Ingredient Substitution List

One of the hardest things to do when you first get diagnosed with Interstitial Cystitis is to start following the IC Diet and learning to cook with new ingredients. Let's face it, adapting some recipes to the IC Diet is down right frustrating. While it's easy just to leave out potentially bladder irritating ingredients, the result may leave a lot to be desired in the flavor department. Through much trial and error, we have put together this ingredient substitution list.

As is always the case with IC, this ingredient substitution list is just a guide. Everyone with Interstitial Cystitis is different. An ingredient that is bladder friendly to one person may set off a 4 alarm bladder flare in another.

Check out what to substitute for the following from: healthyicrecipes.com.

• Lemon Juice Substitutes- Kefir Lime Leaves, Lemon Zest, Lemon Oil, Lemon Essence, Lemon Extract, Amchur / Amchoor Powder (mango powder)

• Salad Dressing and Condiment Substitutes- Homemade Ranch or Caesar using a mix like Simply Organic Ranch Mix or Garlic Oil (our favorite is Boyjilans)

• Chocolate & Chocolate Chip Substitutes- Carob Chips, Chocolate Flavored Stevia Drops

• Red Wine Substitutes- Blueberry Juice

• White Wine Substitutes- Pear Juice

• Hot Pepper Substitutes- Cayenne Oil

• Chili Powder Substitutes- Hungarian Paprika

• Cinnamon Substitutes- Ceylon Cinnamon (try Frontier Herb Organic Ceylon Cinnamon Powder)
A rough distinction can be made between two types of cinnamon: Cassia and Ceylon Cinnamon. When you buy Cinnamon in the United States, you are probably buying Cassia because it is less expensive than "True Cinnamon". Cassia Cinnamon, however, contains a moderately toxic component called coumarin which is known to cause liver and kidney damage in high concentrations and could be one reason why Interstitial Cystitis patients have problems with Cinnamon. That's why we recommend trying Ceylon cinnamon. Ceylon is often called "True Cinnamon" or "Real Cinnamon". True Ceylon Cinnamon has negligible amounts of coumarin and has a much more refined flavor. Ceylon Cinnamon is sometimes referred to as Real Cinnamon. Ceylon cinnamon sticks (or quills) have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are much harder.

• Garlic Substitutes- Asafoetida

• Ginger Substitutes- Galangal

• Onion Substitutes- Green Onions or Chives, Shallots, Asafoetida
Tip: Try Cooking these items first, if you can tolerate the onion substitute cooked, then try it raw.

• Peanut Butter Substitutes- Cashew Butter, Sunflower Butter, Pumpkin Butter

• Raisins Substitutes- Dates

Sweet Cinnamon Smoothie

Cinnamon is one of the most popular and favorite spice in the world. It’s commonly used in flavoring desserts, snacks, pastries an other food. It’s unique taste and scent isn’t the only reason why you should love it. Cinnamon is a great way to maintain and control blood sugar level, energy and mood. It’s also known to contain anti-bacterial compounds which helps prevent bacterial disease. This Cinnamon Nutribullet recipe is smooth and sweet without being too crazy high in calories, although it can be made higher for people seeking more calories by adding more maple syrup or some protein powder. Adding a garnish of nuts also can add protein.

A sweet, refreshing smoothie from allnutribulletrecipes.com.

Sweet Cinnamon Smoothie Recipe
Makes 1 cup

Ingredients:

2 medium banana, sliced
1 tsp. nutmeg (if tolerated)
1 tsp. cinnamon (if tolerated)
1 tsp. vanilla extract
1 tsp. pure maple syrup
Almond milk to fill line (unsweetened)- if using a regular blender start with 1/2 cup and add more as needed in order to get proper blending
Nuts (those you can tolerate) as garnish (optional)
Shredded Coconut (without problem ingredients) as garnish (optional)


Directions:

Place all ingredients into the NutriBullet or blender and blend until smooth. Garnish with nuts and coconut if desired.

Ice Tea Float

This sounds so yummy and perfect for a warm summer day! Inspired by a recipe in "Best Places Seattle Cookbook: Recipes from the City's Outstanding Restaurants and Bars." by Kaspar Donier of Seattles Kaspar's. This recipe has also been adapted to made it IC friendly.
From alchemybakingblogspot.com.

Ice Tea Float


For the Sorbet

Ingredients:

4 1/2 cups (1 liter and 65 ml.) water
1 1/2 cups (300 g.) sugar
5 - 7 chamomile or peppermint tea bags, depending on how strong it is
juice of one lemon (if tolerated) or use or you can use a little lemon extract, oil, or zest (if tolerated) instead of lemon juice or just omit
a small bunch of fresh mint


For the Liquid Element

Very Cold Unsweetened Iced Tea (chamomile or peppermint) – add fresh mint to this to let it infuse while it cools


Instructions:

To make the sorbet. First make some strong tea by adding the water to a saucepan, then add the sugar and stir it. Almost bring it to a boil. Add the tea bags and mint, and remove the pan from the stove. Cover it and let it steep for 30 minutes.

Remove the tea bags, squeeze out the tea from the bags and discard. Add the lemon juice. Now you can either leave the mint in the sorbet base while it cools, if you want a stronger mint flavor, or you can remove it now. Refrigerate this till it's very cold, at least 4 hours. Now remove the mint if you haven't already. Process the sorbet mixture in the ice cream machine according to manufacturers instructions. Freeze mixture until firm, at least 2 hours.

When you are ready to serve, first let the sorbet sit out a few minutes until it's soft enough to scoop. Add a few scoops of sorbet to a glass, then fill glass with iced tea and garnish with fresh mint.

You can also serve the sorbet as a refreshing dessert with some tropical fruit if desired.

*IF YOU DON"T HAVE AN ICE CREAM MACHINE, Make an Icy Slushy- Make the sorbet mixture as directed above.

Pour it into a shallow dish in the freezer. Scrape it after it starts to freeze. About 30 minutes later, scrape it again. Keep scraping it every half hour or so till it's icy and frozen. Put this mixture in a glass and add iced tea to it to make an icy slushy.

Guacamole

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce).

Did you know that traditional guacamole only has avocado, salt, and a bit of pepper? You do not need to add tomatoes, chili peppers, or onions to enjoy this fantastically healthy dip for tortilla chips! If you want to add a little variety, combine with chopped, sweet red peppers and a spoonful of sour cream. Yum! From icdietproject.com.

The trick to making perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

Guacamole

Here is a simple guacamole recipe that has been adapted to be IC friendly. From simplyrecipes.com.


Ingredients:

2 ripe avocados (if tolerated)
1/2 teaspoon Kosher salt
1 Tbsp of fresh lime juice or lemon juice (if tolerated) or you can use a little lemon extract, oil, or zest (if tolerated) instead of lemon juice or just omit
2 Tbsp to 1/4 cup of thinly sliced green onion or use some onion powder (if tolerated) or omit
2 tablespoons cilantro (leaves and tender stems), finely chopped (if tolerated)
A dash of freshly grated black pepper (if tolerated)

*Serve with tortilla chips without problem ingredients.


Directions:

1. Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See From How to Cut and Peel an Avocado. Place in a bowl.

2. Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)

3. Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

4. Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.

Infused Spa Water

Restaurants & spas do it, why not you? Placing fresh herbs and/or fruit in a gallon of water and leaving it in the refrigerator overnight is a great way to add flavor and reduce the boredom of drinking plain water. In fact, the “Classic Spa Water” is simply chilled spring water with a few sprigs of mint, rosemary and cucumber. From icdietproject.com.

Infused Spa Waters


There are many flavor combinations that you can play with using the fresh, simple ingredients, such as:

• HERBS – a few sprigs of fresh mint, rosemary or sage
• FRUITS – pears, apples, blackberries, raspberries, blueberries, peaches, watermelon, honeydew
• PEELS – lemon or lime peel has a fraction of the acid that the juice would have
• SPICES – cinnamon, cloves, vanilla beans & ginger root


Ready to experiment?? Try these flavorful combinations:

• fresh mint, rosemary or sage leaves
• fresh cucumber & mint
• sliced pears & a cinnamon stick
• blackberries, fresh mint & lime peel
• raspberries & lemon peel
• strawberries & mint
• peaches & vanilla bean
• gingerroot, mint & lemon peel
• blueberries & pomegranate seeds
• cantaloupe, watermelon, honeydew & mint


Looking for some soda fizz? Low sodium mineral water, such as San Pellegrino, works perfectly!

Need a little extra sweetness? No artificial sugars should be used. Use a little bit of honey to taste!

Shrimp Scampi Foil Packets

Everyone’s favorite shrimp scampi without any of the fuss in these easy-to-assemble foil pouches! Prep ahead of time too!!! From damndelicious.net.

Shrimp Scampi Foil Packets


Ingredients:

1 1 /2 pounds medium shrimp, peeled and deveined
1/2 cup unsalted butter, melted
2 tablespoons dry white wine (if tolerated) or pear juice (without problem ingredients), or omit
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon freshly squeezed lemon juice, or more, to taste (if tolerated or use lemon oil, lemon essence, lemon extract) or omit
Zest of 1 lemon (if tolerated)
1/2 teaspoon crushed red pepper flakes (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons chopped fresh parsley leaves (if tolerated)


Directions:

1. Preheat a gas or charcoal grill over high heat.

2. In a large bowl, combine shrimp, butter, wine, garlic, rosemary, thyme, lemon juice, lemon zest and red pepper flake; season with salt and pepper, to taste.

3. Cut four sheets of foil, about 12-inches long. Divide shrimp mixture into 4 equal portions and add to the center of each foil in a single layer.

4. Fold up all 4 sides of each foil packet over the shrimp, covering completely and sealing the packets closed.

5. Place foil packets on the grill and cook until just cooked through, about 10-12 minutes.

6. Served immediately, garnished with parsley, if desired.

Cheese Garlic Biscuits

Try these cheese garlic biscuits like those served at a certain famous seafood restaurant. YUM! allrecipes.com.

Cheese Garlic Biscuits


Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese
1/4 cup butter, melted
1 clove garlic, minced


Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.

3. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.

Easy Baked Parmesan Meatballs

Add cheesy flavor to these meatballs with parmesan cheese, and bake to seal the deal. These meatballs are so good, you'll be sure to wow the family! From kraftrecipes.com.

Easy Baked Parmesan Meatballs


Ingredients:

1 pound ground beef
1/2 cup grated Parmesan Cheese, if tolerated (container says 1/2 and online it says 1/3)
1/4/ cup chopped fresh parsley (if tolerated)
1 egg
1 clove garlic, minced


Directions:

1. Preheat oven to 375 F. Mix meat, cheese, parsley, egg and garlic. Shape into 12 meatballs.

2. Place in foil lined 15 x 10 x 1 inch baking pan.

3. Bake 25 minutes or until cooked through.


Serving Suggestions: Try seving with your favorite hot cooked pasta and sauce and salad.

Parmesan Turkey Meatballs; Prepare as directed, substituting ground turkey for ground beef.

Maple Cheesecake

Holy deliciousness!!!! This is the best dessert EVER!!!!! And on top of being delicious... it looks show stopping! Niki found this recipe in her handy dandy Taste of Home Cooking Magazine!!! It was a recipe submitted by Wendy Paffenroth of Pine Island, NY. The only thing Niki changed was leaving out the walnuts in the crust. Also, the chocolate drizzled on top is not IC friendly, but it is so minimal that it shouldn’t bother many. You may substitute white chocolate or just leave off... it's really just for wow factor. From nikicooks.blogspot.com.

Maple Cheesecake


Ingredients:

Crust
2 cups Graham Cracker crumbs (without problem ingredients)
3 Tbsp sugar
1/2-ish cup melted butter (I eyeballed it... you want it moist throughout, but not wet wet)

Filling
4 pkgs plain cream cheese (8 oz each), softened
3/4 cup sugar
2 tsp. maple flavoring
1/2 tsp almond extract
1/8 tsp grated lemon peel (I use dried)
3 eggs

Melted Hershey's bar, optional


Directions:

1. Place a greased 9 inch springform pan on a double thickness of heavy duty foil (about 18 inches square). Wrap foil securely around pan.

2. In a small bowl, mix the cracker crumbs and sugar; stir in butter. Press onto bottom and 1 inch up sides of prepared pan. Place pan on a baking sheet. Bake at 325 for 10 minutes. Cool on wire rack.

3. For filling, in a bowl, beat cream cheese and sugar until smooth. Beat in the maple flavoring, extract and lemon peel. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan (I used my extra large roasting pan); add 1 inch of hot water to larger pan.

4. Bake for 45-55 min or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on rack for 10 minutes. Loosen sides from pan; remove foil. Cool 1 hour longer. Refrigerate overnight.

5. Remove rim from pan. If desired, drizzle cheesecake with melted chocolate. (I used the baggy with a hole method... you can find videos on how to do this by googling... how to drizzle chocolate over cake...you can also google how to melt chocolate... I did that too, lol!!)

Honey Garlic Chicken

Juicy chicken thighs start on the stovetop where you’ll coat them in a mouthwateringly simple honey garlic glaze whipped up from pantry ingredients. Then toss green beans, squash, or carrots, etc. in the pan (which means you don’t have to think of a side dish) and bake the chicken to crispy perfection. Weeknight dinners don’t get any better than this. ljrnana5 sent this yummy recipe in with some great substitutions to make this IC friendly. Thank you ljrnana5! From tiphero.com.

Honey Garlic Chicken


Ingredients:

4 Bone-in Chicken Thighs
Kosher Salt, to taste
Ground Black Pepper, to taste (if tolerated)
1 Tablespoon Unsalted Butter
2 Tablespoons Chopped Garlic
1 teaspoon Dried Thyme
1/3 Cup Honey
1 Pound Green Beans, trimmed
1 Pound other vegetable
1 Lemon (Optional), zested and juiced (start with half of the zest and juice and add more to taste, if needed), if tolerated


Directions:

Preheat your oven to 400°F/200°C. Season the chicken thighs with salt and pepper on both sides. Heat a large ovenproof skillet over medium heat and add 1 tablespoon of butter. Add the seasoned chicken, skin-side down, and sear on both sides until it's golden brown, about 3-5 minutes per side. Remove the chicken thighs and set them aside.

Drain off the excess fat, leaving about 1 tablespoon in the pan, and return the skillet to medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the dried thyme, honey, and lemon zest and juice (if using). Bring the sauce to a simmer and stir to combine. Reduce the heat to low.

Return the chicken to the pan and coat each piece with the sauce. Move the chicken to one side of the pan and add the green beans and other vegetable to the open space in the pan. Transfer the skillet to the oven and bake it until the chicken is cooked through, about 20-25 minutes.

Allow the chicken to rest for a few minutes before serving.


Chef Tips:

If you want the sauce to be thicker, after the chicken is finished in the oven you can remove the veggies from the pan and reduce the sauce to thicken it.

Refreshing Smoothie

Live healthy by drinking this refreshing smoothie. From urologyhealth.org.

Refreshing Smoothie
Makes 1 smoothie
Approximate nutrients per serving: 200 calories, 4 grams of protein


Ingredients:

½ cup unsweetened almond milk
1 frozen banana, chopped
1 cup frozen blueberries
1/8 cup quick oats
½ pear, sliced
½ ripe avocado
½ cup kale leaves


Directions:

Add all ingredients in blender. Blend on high speed until smooth (about 2-3 minutes). Enjoy!

Potato Casserole

Here’s another recipe from my recipe box that I adapted to make it IC friendly. This crunchy potato casserole is a very easy side-dish to prepare. All of the ingredients are placed into a casserole dish and then baked in the oven. No additional cooking is required as the oven does nearly all of the work for you. This casserole combines cubed hash browns with sour cream, cream of chicken soup and cheddar cheese. What is really great about this dish is the topping. The top of the casserole is loaded with crunchy crushed buttery crackers. Enjoy!

Potato Casserole


Ingredients:

1 (32 oz.) bag of frozen hash browns (cubed), thawed
½ c. melted butter
1 t. salt
1 (10.5 oz.) can of organic cream of chicken soup (without problem ingredients)
1 pt. sour cream
12 oz. cheddar cheese, shredded
40 organic buttery crackers (without problem ingredients)
1 stick melted butter


Directions:

Mix thawed hash browns, ½ c. melted butter, sour cream, salt, soup and cheese and put in 9 x 13 inch greased casserole dish. Crush crackers & mix with 1 stick of melted butter (add more crushed crackers to mixture if needed). Put cracker mixture evenly on top of casserole. Bake uncovered 350 degrees for 45 minutes or until bubbly and golden brown on top.

Recipe Submissions

Got any recipes to share that are IC friendly? Recipes can be your own, adaptions, or what you have found. Just comment and I will be glad to post it with your name as well on my blog.

Banana Ginger Energy Smoothie

This creamy smoothie uses ginger, which is one of the best ingredients for reflux. Also, yogurt and milk are both acid neutralizers that help keep reflux at bay. From doctoroz.com.

Banana Ginger Energy Smoothie
Serves 3


Ingredients:

1/2 cup ice
2 cups milk
2 ripe bananas
1 cup plain or vanilla yogurt (if tolerated and without problem ingredients)
1/2 tsp fresh ginger, peeled and grated fine (if tolerated)
2 tbsp brown sugar or honey (optional)


Directions:

In a blender, add the ice, milk, yogurt, bananas, and ginger. Blend until smooth. Add sugar as needed.

Need Something?

Looking for something in particular? Just comment and we will be glad to help you find the recipe you need.

Creamy Herb Dip

This creamy dip is great with crackers, veggies or even spread on a sandwich. It’s super easy to prepare and tastes great! From healthyicrecipes.com.

Creamy Herb Dip


Ingredients:

8 oz Organic Neufchatel Cheese (softened)
6 oz Organic Plain Yogurt (we prefer Goat Yogurt)
1 Tbs of Chives or Green onion finely chopped (if tolerated)
1 Garlic clove, finely minced (optional...see ingredient substitution list)
1/8 tsp fresh ground pepper (if tolerated)
1/8 tsp marjoram (pinch between fingers to release flavor)
1/8 tsp thyme
1/4 tsp basil
3 - 6 Oil Cured Black Olives, chopped (optional)
Unrefined Sea Salt to taste


Directions:

• Cream the softened cream cheese and yogurt in a food processor, blender or hand mixer

• Add garlic, chives, herbs, olives, salt and pepper and combine thoroughly

• Refrigerate for at least 1 hour before serving to allow the flavors to combine

Carob Cinnamon Delight (instead of coffee – a calming hot beverage)

Carob is a delicious alternative to coffee or hot chocolate as it doesn’t contain caffeine. It has a definite chocolate-like flavor and is something that is recommend to those who may be looking for a healthier alternative or who can’t tolerate coffee or chocolate. Carob is originally from the eastern Mediterranean region, Northern Africa and the western part of Asia. Ceratonia siliqua or carob is also known as locust bean gum.

Consider trying carob if you are anxious and stressed. There are a subset of those with anxiety who are more prone to the anxiety-provoking effects of coffee and some very sensitive people may even find the caffeine in chocolate to be too stimulating.

In fact a 2002 study found that carob may actually have calming effects. It is also antioxidant rich, contains the polyphenol gallic acid which has been shown to help metabolic syndrome, it has been shown to lower total and LDL cholesterol, it has chemoprotective properties and helps with digestion.

From everywomanover29.com.

Carob Cinnamon Delight


Ingredients:

¾ cup of boiling water
1 Tablespoon carob powder
¼ teaspoon cinnamon (if tolerated)
Coconut milk (full-fat) or fresh raw cream (if you can tolerate dairy)


Directions:

Boil the water, add carob and cinnamon and top up with coconut milk (or cream), stir and enjoy! The carob tends to settle a bit so you’ll probably need to stir it again when you’re half way through drinking it.

Watermelon Ice Cream

You don’t need an ice cream maker to make this summery watermelon ice cream! All you need is a blender and a loaf pan to make the most refreshing ice cream ever! Thank you, ljrnana5 for sending this in! From delish.com.

Watermelon Ice Cream


Ingredients:

2 c. cubed watermelon
2 c. whole milk
2 tbsp. sugar
1/4 tsp. vanilla


Directions:

1. Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for three hours.

2. After three hours, remove mixture from loaf pan and blend again for better texture. Pour back into loaf pan and freeze for another hour. Serve.