Posted on by Melodie's musings

Flare or no flare?

One of the most difficult things I currently deal with is figuring out whether I have a bladder flare or a UTI or maybe even a yeast infection.

After having been diagnosed with Intersticial Cystitis, (IC) I have gone through a myriad of elimination diets to find out all of my triggers. It’s safe to say at this point I have eliminated the largest trigger foods and know most of the components to avoid in certain spices, foods, drinks,etc.

However, when my flare lasts more than three days (average), something else may be going on. Because the pain from them are very similar to a UTI it is difficult to distinguish whether it’s a UTI or a flareup. By the time I seek medical attention, if its a UTI or yeast it is more severe than I had I had it attended to at onset.

It is incredibly uncomfortable and if it weren’t for the bladder pain meds that I had I would not be able to manage it at all or function. I am so grateful for them when I need them!

Hopefully one of these days I can tell the difference so that I don’t have to wonder and wait. I feel like there’s still a lot we can learn about my condition and hopefully science will continue to evolve and make it so that I will be able to know for sure what is going on with my body.

Posted on by Melodie's musings

Quinoa twice baked potatoes

OK so I feel like people either have a strong like or dislike toward quinoa. but I happen to love it! And recently, much to my dismay my husband decided that we should incorporate more meatless meals. Hence the quinoa twice baked. I basically made it the same way I make my twice baked potatoes just adding a few cups of quinoa to the mix. I did find the mix to be a bit dryer so I added a little bit extra sour cream.

Recipe: 1-2 c. Mozzarella and cheddar cheese 2 c. Sour cream 2c. Quinoa (pre-cooked) dozen baked russet potatoes.

First, I made good use of my instant pots. I happen to have two of them so I cooked my quinoa and one and my baked potatoes in the other. Then I Cut the potatoes in half lengthwise and scooped out most of the insides. Then I put those in a bowl and mixed together the above ingredients. I’ve been baked it in the oven for about 30 minutes at 350°F. And they were so good even my picky seven-year-old and husband loved them! They even had seconds! Win-win I call it!

Quinoa twice baked potatoes
Posted on by Melodie's musings

Chicken enchiladas

1.5 lbs. chicken, 1 large and small can cream of chicken soup, 8oz. Sour cream, mozzarella cheese, green chili sauce, half onion sautéed, flour or corn tortillas, olives.

Cook chicken in instant pot for 37 minutes from frozen. Mash and add sour cream, green chili sauce, onions, soup and olives. Fill each enchilada, adding cheese inside. Top enchiladas with green chili sauce and cheese. Bake at 350 for 30 minutes.

Posted on by Melodie's musings

Snickerdoodles

I try to make a new type of cookie every Friday and have enough recipes that I can not overlap them for at least 5 to 6 weeks. I hadn’t made snickerdoodles in months and it was time. This time instead of using our Crisco like my recipe calls for I decided to add a little bit of butter. I use butter in all of my cookie recipes and they are delicious but snickerdoodles one of the secrets to getting them light and fluffy is using Crisco. So I decided to use both. They turned out amazing light and fluffy just like they should be!

They are definitely a family favorite and they were eaten mostly that first night I made them! I also like to use extra cinnamon when I roll it in cinnamon and sugar. That way you have an extra “cinnamony” taste, which is fabulous.

Posted on by Melodie's musings

Maple glazed Cinnamon rolls with chocolate chips

With the weather cooling, it made me want to make some comfort food. This is a recipe I’ve been working on perfecting for the last couple of decades. I used my Aunt’s cinnamon roll recipe and my mother-in-law’s Carmel frosting. I also put whipping cream (not whipped) over the rolls once they’re molded into a 9×13” pan.

Ready to go into the oven!
Molded cinnamon rolls with whipping cream
Baked with Carmel glaze
Posted on by Melodie's musings

Pumpkin white bean chili

Chili is the perfect way to start off the Fall season. Unfortunately, I’ve been unable to eat chili due to my interstitial cystitis and intolerance of inflammatory foods, which include tomatoes.

Last Fall, we harvested ample pumpkins from our garden which I then (tediously, pumpkin processing is very time consuming) puréed and froze in quart bags. I looked up a recipe for “pumpkin soup” a few days ago and voila! The pumpkin chili recipe looked very enticing. But of course I’m not always satisfied with or don’t have all ingredients for a recipe “on the fly” and since I had very little time, my kids were getting out of school in a few hours, etc, I knew I had to modify, which I did.

The recipe I adapted as follows.

15 ounces of pumpkin purée, cumin to taste, Instapot cooked shredded chicken, 2 cans of white beans, shredded carrots and sautéed onion, 2 cans chicken broth.

I omitted the dairy because I didn’t want it to be a higher calorie soup. It added cream to it as well.

First, I instant pot 2 breasts of chicken for 37 minutes i’m sure you could do the crockpot but this is much faster. Then I remove the chicken from the pot and put the carrots and onions to sauté in the instant pot. Once they’re cooked but not mushy, I put the chicken back in with the broth, pumpkin purée seasonings and beans. Then I warm it up and served mine with my homemade French bread. See my recipe in homemade French bread cheese sandwiches.

This is after all ingredients are added. Mmmmm…
Posted on by Melodie's musings

Home canned stewed Roma tomatoes

Canning season is in full swing! I can’t turn down “free food”. It’s not in my nature. Even though I can’t eat tomatoes. They’re inflammatory, my family can. And they love canned tomatoes puréed in soups, etc. So when my husband’s aunt offered her beautiful Roma’s, I said yes! I added a teaspoon of lemon juice and 1/2 teaspoon salt for flavor. The lemon juice adds the acidity needed to help the tomatoes retain their flavor. Yum! 2 batches done in about 4 hours. It would’ve taken less time, but I had children to pick up/drop off at school and work in-between canning! Crazy but good life of a mom!

Posted on by Melodie's musings

Homemade French bread cheese sandwiches

I’m all about reusing things from the night before. This French bread I made last night for dinner and decided to use it for delicious cheese sandwiches for lunch today.  With my busy life style, three kids, a dog and husband, it’s hard to keep everybody satisfied and full so breadmaking is a large part of what I do. I enjoy making it because it’s easy for me and because it makes everyone happy! A full belly is a happy one. I alternate between whole wheat and white bread but French bread just tastes better with white flour, in my opinion.

Here is the recipe for French bread:

2 T. Yeast (I prefer Fleishmans)

2.5 c. Water or milk

2 t. Salt

2 T. Oil

6-7 cups flour

Let it rise for half an hour to 45 minutes. Then mold into loaves on large cookie sheet. (Makes 2 loaves). Bake at 400° for 30 minutes. If you have convection, 22 minutes. 

Posted on by Melodie's musings

Whole grain oats with blueberries, bananas and raspberries

This is my go to breakfast in the morning accompanied by 2% milk. I use about a half a cup. I also had a spoonful of brown sugar or honey depending on the day.. Sometimes I add a little bit of brand flakes. Which is very yummy and nutritious! When I was doing my interstitial cystitis study who is the dietitian at Idaho State University, she recommended using whole-grain oats over a quick oats which is what I used to use because they are more nutritious and satisfying and they don’t make you hungry is quickly. It’s true! They last me for several hours before I get hungry again. 

Posted on by Melodie's musings

Canned Homemade applesauce

Homemade applesauce

Is there anything better than fresh apples cooking in your kitchen? I don’t think so. The smell was divine! It got a little steamy, but thanks to my sweet hubby hooking me up with a sweet set-up for processing apples. It’s not an easy task, but worth it! That’s how my wonderful applesauce waffles and pancakes were created! Don’t forget homemade applesauce cake!

First, I cut out the cores, then boil them in a little water for about 20 minutes. Then I run them through a strainer attached to my kitchen aid (life saver!) afterward, I scoop the sauce into sterilized quart jars and attach canning lids them with rings and then process them in a hot water bath canner for 25 minutes. Yum! 



This is the KitchenAid attachment I was talking about. As you can see it is automatic and with the simple flip of the , switch it was delicious apple sauce for you!!. As you can see, I am scooping apples that have been cooked and placing them into the top portion of the processor. Then it will send out the skins and only put the sauce in to the other container. It is quite wonderful!