How To make Bean & Cornmeal Pie (Ovo Lacto)
2 cn Black beans/kidney beans
2 c Chopped onions
1 1/2 c Chopped tomatoes
{canned tomatoes work, just Drain them} 1/4 c Salsa {I use hot}
1 lg Green pepper
1 c Frozen corn kernels
1 t Cumin
2 t Chili
1 t Or more mixed herbs {i
Cheated & used Mrs. Dash} 1/2 t Salt
TOPPING:
3/4 c Flour
3/4 c Cornmeal
3/4 c Skim milk
2 t Baking powder
1 ds Salt
2 t Sugar
1 ds Chili pepper
1 Egg white
1/2 c Corn kernels
Saute onions & pepper in a little vegetable stock & water till tender (about 8 mins). Add tomatoes, beans, salsa & corn. Add the spices and simmer while you get the topping ready. {Original recipe called for 3 or 4 tablespoons of oil and 1 whole egg in the batter. I increased the milk slightly, added about 1/2 more teaspoon of baking powder and used just the egg white} Sift together dry ingredients. Beat egg white & milk. Stir into flour & cornmeal mixture - don't overmix. Fold in the corn kernels, and spread batter over bean mixture and bake at 375 degrees for 25 minutes. I serve this with plain yogurt {reduced fat, can't get fatfree around my neck of the woods} & extra salsa on the side. Posted by Janet Hatch to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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Plant-based diet and celiac disease
From 2022 National Conference
Speaker: Meghan Donnelly, Registered Dietitian
Meghan Donnelly, Registered Dietitian from Schar presents the benefits and challenges of plant-based eating and celiac disease.
0:00 Start
0:32 Agenda
0:50 Diet Definitions
2:15 Reasons to Eat Plant-Based
4:13 Plant-Based, Gluten-Free Landscape
5:26 Macronutrient Needs for Adults
7:14 Nutrients of Concern
9:33 Protein-Rich Plant Foods
10:30 Vitamin B12
12:13 Calcium
13:53 Vitamin D
15:27 Iron
17:11 Omega-3 Fatty Acids
18:50 Meeting Fibre Needs
21:04 Trouble Shooting Sources of Gluten
21:32 Guidance on Dining Out
22:06 Meal Planning Advice
22:33 Psychological Considerations
23:45 Schar Vegan Products
Vegan Jalapeno Cornbread Waffle Sandwich
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EoE Diets in Children: how to manage an EoE diet day to day
Lucy Jackman, Specialist Paediatric Dietitian at Great Ormond Street Hospital, talks through the practical daily management of diets in eosinophilic oesophagitis (EoE).
Lucy is a specialist paediatric dietitian at Great Ormond Street Hospital. She specialises in gastroenterology and is the lead dietitian for the gastrointestinal food allergy and motility disorders.
As well as her NHS role she is part of the EoE working group for the British Society of Paediatric Gastroenterology, Hepatology and Nutrition (BSPGHAN), which aims to consolidate care and guidelines for patients with EoE.
This talk and Q&A was recorded at EOS Network's Wellbeing Wednesday series, which is free for all registered members to attend. Thanks to the HM Government Coronavirus Community Support Fund, distributed by The National Lottery Community Fund, for supporting Wellbeing Wednesdays.
If you live with or care for someone living with an eosinophilic disease, or are a healthcare or medical professional interested in them, please take a moment to join our network and join our community fighting eosinophilic diseases together: