Episode 10: Low-pro Challenge/Interview with Breanna

Hey everyone!

So this week on the podcast, we interview Breanna (Ben’s sister) after her challenge of eating a low-protein diet for a week. Breanna also recorded some short videos, available on our facebook page.

We are trying to get to 100 likes on facebook! Help us reach our goal and you have a shot at winning a FREE HC&U T-SHIRT! Woohoo!

This week, on Low-Pro Bites(sssssss), we made sliders!

Substitute for whatever rolls you want. The recipe is based on the idea from Tasty, seen here, however we made them low-protein!

We sautéed onions, bell peppers, and mushrooms. Add a low protein cheese. Top with melted butter, garlic, and Italian seasoning. I typically bake them at 350 degrees for about 10 mins. Super easy, and you can make whatever sides are your favorite!

Thank you to all of you who have supported us in this journey so far. We really enjoy making the podcast, and hope it is helpful to you! If you think of anything you would like to hear more about, have questions about, or just want some support on, PLEASE let us know! You will find our contact info below.

#eatyourveggies

#bensayshelovesyou

TTFN!

-Ben and Lindsey

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Episode 9: Emergency Preparedness and Thanksgiving

Hi everyone!

We are sorry it has been a while, things have been a little crazy with life lately. However, we have missed you and we are back at it! JUST in time for the holidays. On this episode, we are talking about emergency preparedness with HCU, featuring HCU Network America’s Emergency Preparedness Toolkit, as seen here.

We also discuss some famous vegetarians as found in this article.

Not to mention some hazards of being a vegetarian during the holidays, seen here. SHUT IT UNCLE FRANK!

Lindsey also comes up with the *best*ever*jokes*. Including one about May flowers that you just don’t want to miss.

Last but not least, this week’s Low Pro Bites recipe is one that is a staple at our family Thanksgivings. We have not tried using the low-protein food provider cream cheeses, however I think they would work just fine (we typically use whipped cream cheese, which has lower protein than regular cream cheese). I also substitute regular milk for almond milk, and shredded cheese for a low-protein shredded cheese. You can mix any veggies that sound good to you. We typically use fresh veggies instead of frozen, and we use zucchini, onion, corn, carrots, and diced red potatoes.

The recipe for the veggie casserole is as follows:

2 (12 oz) bags of mixed vegetables

1/4 cup butter

2 TBS flour

1 TSP diced onion (we use a whole onion. maybe 2. we like onions.)

1 cup milk *sub almond milk*

1/2 tsp salt, 1/4 tsp pepper

4 oz cream cheese *we used whipped*

1/2 cup french fried onions (let’s be real. we use the whole container. it’s Thanksgiving, calories don’t count.)

Shredded cheese *low protein cheese*

**If you are using fresh vegetables, you will want to bake them first! So cook them then add to a pie pan or casserole dish.*

**PREHEAT OVEN TO 350**

Whisk butter and diced onion while cooking it over medium-low heat, let onions get soft then add flour and cook until it is light brown, approximately 3 minutes. (sometimes requires a little more butter than called for if you are using a whole onion).

Add milk/almond milk, salt/pepper. Continue whisking over med-low heat until thickened.

Add cream cheese and stir until smooth.

Pour the sauce over the veggies, sprinkle with cheese.

Bake at 350 degrees for 25 mins. Sprinkle french fried onions on top and bake another 5 mins.

EL FIN.

Enjoy!! Send us pics of your low-protein Thanksgiving meals, and let us know your favorite dish!

Eat ALLLLL the veggies this Thanksgiving!!

-Ben and Lindsey

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Episode 8: Interview w/ Dr. Harvey Levy and HCU Awareness Month

Hey guys!

This week, we have some good things going for you! First we discuss some HCU Awareness Month items, including a haiku challenge. Then we have an interview with Dr. Harvey Levy, who is a pediatrician and biochemical geneticist at Boston Children’s Hospital and has over 50 years experience with diagnosis, treatment, and research for HCU.

And of course, Halloween is next week! So, we discuss some low protein snack/candy options for this time of year. Below are a few links to some ideas on Pinterest!

Rice Krispy Treats

https://cincyshopper.com/pumpkin-rice-krispie-treats/

https://www.somewhatsimple.com/halloween-rice-krispie-treats/

Low-protein Caramel

https://www.ladybehindthecurtain.com/easy-caramel-sauce/

Strawberry Ghosts

http://blog.candiquik.com/strawberry-ghosts/

Halloween Pretzels

https://butterwithasideofbread.com/halloween-pretzels-three-ways/

 

Next is Lindsey’s Low-Pro Bites!

https://karalydon.com/recipes/vegetarian-buffalo-cauliflower-wing-dip/

This week is another option for get-togethers or parties. Buffalo Cauliflower Dip is SO good and easy! This recipe calls for cream cheese and several other kinds of cheeses as well. I believe I used a low protein cheese, and we used whipped cream cheese to have less protein. You could also order a low-protein cream cheese to use in the recipe as well! Dip with raw veggies or low protein chips!

And last but not least, our “Tell Me Something Good” winner for the week gave us a low-protein recipe to try! See it below! 🙂 Thank you Joanna!

 

Well, I think that is everything! Let us know if you have some good low-protein Halloween snacks that you typically make!

Eat your veggies!

Ben and Lindsey

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Inspiration for some of Dr. Levy’s interview questions!

Episode 7: HCU AWARENESS and FALL

Hey all you people!

I hope you have had a FABULOUS couple of weeks since we last spoke, and as we say here in the south.. It’s FALL Y’ALL! …despite what the weatherman says #90degreesinoctobersaywhaaat.

Anyway, October is a month of celebrating all things fall as well as HCU Awareness Month! In this episode, we discuss different ways you can get involved. Check out this link to see how you can participate in raising awareness for HCU! Also, check out the donations page to help raise money, or you can donate through Facebook fundraisers that are shared on the HC&U Podcast page on Facebook! (links below)

We also talk about some of our favorite fall treats that are on the low protein end, and we give you a chance to win a $20 gift certificate to Cambrooke Therapeutics for some low protein foods!

Our low-pro recipe for this week is Lindsey’s “Not-so-chicken Pot Pie”.

What you need:

Pie crust or biscuits (whatever is lowest protein)

Cream of chicken soup, but scoop out the chicken. Because, not-so-chicken…

Peas and Carrots (Jenny and Forrest)

Spices (garlic powder, onion powder, parsley, salt, pepper)

Diced potatoes and onions.

Instructions: Start cooking your potatoes and onions first. Place in a skillet and cook until soft. Add all other ingredients except the crust/biscuits. Assemble in pie crust or ramekins. Bake based on pie crust instructions, or bake at 350 until bubbly and add a fresh biscuit on top.

You can add other veggies or make it how you like, this is just how we usually make this at home. Don’t be afraid to play around and make it yours! Has anyone tried cream of mushroom with a recipe like this? I’m curious if it turns out as good. Let me know!

All in all, this is basically our favorite month of the year… so enjoy ALL THE FALL THINGS. We hope you enjoy this episode!

Also, quick shout out to our listeners. We have received such encouraging and sweet feedback from you guys. We appreciate your support and hope you continue to listen! 🙂

*insert sultry voice here*

Eat your veggies!

Ben and Lindsey
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Episode 6: Interview w/ Ben’s Family

Heyyyyyy, HC&U-ers!

We hope everyone has had a great couple of weeks! This episode, we talk about Newborn Screening Awareness Month (September), interview Ben’s family about raising a child/being the sibling of a child with HCU, and GYROS.

We also mention this video pertaining how to say the word “gyro”. It’s worth your time. #welovejimmy

It is GYRO, it is GYRO…TIME!

Okay folks! So, this recipe was totally one that I winged. I cut up a zucchini or two, bell pepper, and onion and sautéed them in some ghee with Italian seasoning. Towards the end of the cooking, I added a little bit of Italian dressing for flavor (just a little; don’t make it runny!). Then we put it in a pita wrap with some lettuce and tomatoes and topped it with a Garlic Aioli that I made based off of this recipe here!

Let us know if you try it! Get creative and use whatever veggies or toppings you like!

P.S. Go to @lowprobites on Instagram (link below) to enter our contest for a FREE SHIRT!

As always, stay classy and #eatyourveggies.

Ben and Lindsey

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Episode 5: Ben’s Story and Newborn Screening

Hey everyone!

This episode, Ben shares his personal story with HCU. We also discuss Newborn Screening, since September is Newborn Screening Awareness Month!

Our recipe of the week is Zucchini Boats. I will link the 3 recipes I used, but for the low-pro version I used a combination of the zucchini flesh, mushrooms, onions, and sometimes cauliflower. You could use whichever veggies you would like! I didn’t get to try it but I think the bell peppers chopped up very finely would be really good in the Italian boats 🙂

Italian:

Check them out here!

Caprese (I did these in the oven, but I bet they would be so good grilled!):

Check them out here!

Buffalo:

Check them out here!

We would love to try jackfruit boats! What types of zucchini boats have you tried?? Let us know!

Also, if you have been mentioned on the podcast in the “tell me something good” segment, email us and let us know your shirt size and an address to send it to!

Have a great week! And, as always, EAT YOUR VEGGIES.

🙂

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Check out Ben’s story on HCU Network America!

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Free HCU Bear!

Episode 4: Interview on Pregnancy w/ HCU

Hello, friends!

Time for another podcast episode! This episode includes an interview with Danae Bartke, who is the Executive Director of HCU Network America, has HCU, and is a brand new mom! Danae discusses her experience with everything from changes in protein intake to her cravings for arugula! We also wanted to mention that September is Newborn Screening Awareness Month, and we are going to have some more information on newborn screening on a later podcast.

Our “Tell Me Something Good” segment includes the news of our HC&U T-SHIRTS that we want to give to YOU! Make sure you get involved with us on social media (and on here!) so that you have a chance of winning some swag! Also, we will do a t-shirt giveaway once our instagram, @lowprobites , gets 115 followers. Make sure you like/follow us for different ways to get some gear!

Our recipe of the day was our Stuffed Bell Peppers. Ben gave these peppers a 4 out of 5 mangosteens on our random fruit of the day rating scale. The recipe I used is below! We made enough to have for lunch for a few days, but you can vary the amounts of ingredients to make less!

stuffed bell peppers

Stuffed Bell Peppers

-5 Multicolored bell peppers, cut in half and seeded.

-2 Cartons of mushroom caps or small mushrooms

-1 onion

-1/2 Japanese Eggplant (you could use regular eggplant here, I just had a new kind I wanted to try!)

-Ghee

-Low protein cheese as desired.

-Spices that you prefer. We used salt, pepper, garlic, and parsley.

Bake the empty halved/seeded peppers on 375 degrees for approximately 20 minutes. While that is baking, dice your veggies and sauté them in a pan with some ghee and your preferred spices. Once your veggies have cooked down and your peppers are ready, stuff your peppers and top with your favorite low protein cheese (we used Follow your Heart brand). Bake until cheese is melted and browning slightly.

We had baked cauliflower and roasted the other half of the eggplant for our sides. We made this to simulate a “Philly cheese steak” type meal. They were delish! It also helps to cut and seed your peppers the day before if you know you are going to be cut short for time.

Let us know if you try them!

Thanks for listening/reading/keeping up with us. We appreciate all of your support!

#eatyourveggies

TTFN! (Ta-ta for now!).

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Free HCU Bear!

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