Wednesday, April 11

Porphyria-friendly recipe link love


This is a list of Porphyria-friendly recipes from around the web that I've seen this week (and then some).  I do share some of these links on the Facebook page when I find them.  So, if you'd like to get them sooner, make sure you "like" the page to get updates.

  • Artichoke pesto from Sunday Morning Banana Pancakes. I would replace the spinach with another green like arugula.
  • Cheesy herbed artichokes from How sweet it is. I *love* artichokes, but I only make them boiled and plain with mayo for dipping. (Don't judge, it's how I grew up eating them. Comfort food at its weirdest?) I've wanted to try them differently, but I had no idea what to do. I would totally make them this way. Although, Gorgonzola = Blue cheese = gross in my mind, so that will defo get switched out. 
  • Buckwheat Patties from While Chasing Kids.  These are just about the only veggie burgers I've seen that doesn't use beans as a base. Leave the flax seed out and replace the cilantro sauce with something more Porph-friendly, like pesto.
  • Toasted ravioli from A Zesty Bite. I love that it is healthier than fried ravioli, but that it's still nice and crunchy from the toasted coating. 
  • Dried fig jam from the TasteSpotting blog. This would be the perfect thing to make with dried figs that I've been holding onto.  I was originally going to make fig bars or homemade fig newtons, but I like this idea better. Plus, it's easier. Tara has been eating a lot of toast lately, so she's been getting into jams as a way to jazz up the toast and add carbs.
  • Egg and bacon bread bowls over at Jo Cooks. Of course the eggs and bacon aren't technically Porph-friendly, but the bread bowls are super customizable.  I am seeing these with the extra bread that was pulled out mixed with rice, maybe cheese, spices, and a bit of some sort of liquid.  Anything would work, as long as it's not too wet.
  • Beetroot tiramisu with pesto croutons from Cooking in Sens.  I'm sharing this purely for the inspired pesto croutons.  I've never thought about that!  It just occurred to me recently that I can make my own croutons with leftover bread and I think pesto croutons would be fab.  Use the recipe for arugula pesto on the blog or your favorite recipe. 
  • Walnut Bella "meatball" subs from Sunday Morning Banana Pancakes (2nd link from them this week).  "Meat" balls made with walnuts, dates, and seasonings. I love meat substitutions that don't rely on beans. Replace the flax egg with a regular egg or egg whites.
  • Mushroom Bread Pudding from Breanna's Recipe Box.  I always want to like bread pudding, but it never lives up to its expectations for me.  However, this recipe looks really good!
  • Cinnamon Apple French Toast Wraps from Food Family Finds.  A tortilla isn't necessarily super high in carbs, so it's what you put in it that's important. I never think about sweet stuffed tortillas, so I love this.  I keep wondering how it would be stuffed with rice pudding (or even just sweetened rice) and some fruit.  
  • Sabudana (Sago) Khicdi from Ambika's Kitchen.  I'm posting this for the inspiration to create a non-traditional breakfast.  I see a sweet version with Israeli couscous as a great substitution.  Maybe using rice milk as the liquid base?  Even if water is used, I could add sugar, spices, and some fruit.  I think I'm going to give this a try.  
  • Penne pasta in a roasted beet sauce by Bev Cooks.  Tomato free and onion free pasta sauce.  Yet one more sauce to add to my must-try recipes.  We like roasted beets at the house, but rarely eat them because they are a bit labor intensive.  Wonder if this sauce would freeze well?

- Sunshine

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