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



Low-protein Caramel


Strawberry Ghosts


Halloween Pretzels



Next is Lindsey’s Low-Pro Bites!


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!


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 🙂


Check them out here!

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

Check them out here!


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.



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!)


-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!


TTFN! (Ta-ta for now!).

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Episode 3: HCU Conference and Travel Tips!


In the words of Drew Carey from “Whose Line is it Anyway”…


This episode is all about our adventure to Westford, MA for the first HCU Conference by HCU Network America! We had SUCH a great time at the conference, and heard from many incredible speakers including Dr. Kimberly Chapman, Dr. Benjamin D. Goodlett, Dr. Harvey Levy, Margie McGlynn, and more. Every speaker has put their heart into working with inborn errors of metabolism and advocating for rare diseases. Thank you to you all!!

More on the conference…

Lindsey’s perspective: I learned so much about HCU that I didn’t know before! I work in the medical field, and it was so great to hear very “medical” perspectives of the disorder. It made me understand my husband’s treatment more clearly and understand where the research for a cure is going towards.

Ben’s perspective: There was a TON of low protein foods. IT. WAS. GREAT.

HAHAHA!! In all seriousness though, we loved the conference. We cannot wait for the next one!! We definitely recommend that you try to go. Having the experience of meeting others with the same diagnosis as you/your family member was an experience that was overwhelming in the best of ways.

In this episode, we discuss different aspects of traveling with HCU as well, including tips and tricks we have learned along the way about getting your medicine through TSA, packing so you don’t run out of medications (or have it lost in luggage!), and planning for the trip once you get to your destination.

And now for….


This week’s recipe is Jackfruit “Pulled Pork”, rated on a scale of 4.75/5 horned melons (our random fruit of the day).

If you can find a can of jackfruit, this is one of the easiest. meals. EVER.

Lindsey used:
2-3 cans Trader Joe’s canned jackfruit (Make enough to last a while and eat on it for lunch at work or school!)
Lowest protein BBQ sauce I could find
1 Onion
1/4-1/2 cup vegetable broth
Spices: Salt, pepper, liquid smoke, garlic*.

*Disclaimer. We legit put garlic on everything. everything is better with garlic. JSYK.

Drain and rinse the Jackfruit (it’s in a brine). We cut off the core of the fruit, however we have had it with the core too and it usually will soften! Either way will work!
While you are doing that, have some onions getting soft in a skillet w/ some oil, ghee, or butter.
Add the JF to the onions once they are soft. Add in your vegetable broth, as needed. You don’t want to add too much or there will be too much liquid in the pan.
Add BBQ sauce, salt and pepper, garlic, and a touch of liquid smoke. Let it simmer until soft and it soaks up the sauce.
Use a spatula or two forks to break up the JF so that it is more of a pulled pork texture.
VWAHLAH! The best non-meat-pork-sandwich-EVER.

I usually make things on the fly, but this recipe is similar to what I did and will give you some measurements for your ingredients! Check it out here!

That’s a wrap! Maybe a JF pulled pork wrap?? …Ideas….


Ben and Lindsey

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Episode 2: Low Protein Food Providers and MNEA

Hello once again!

We hope you enjoyed the first episode of the podcast a couple of weeks ago. It’s time for episode 2, which is all about different low protein food providers and some of their products that we have personally tried, as well as the Medical Nutrition Equity Act. We are proud to say we had our first interview in this episode. The interview was with Sarah Chamberlin, who is the executive director of National PKU News and the co-founder of howmuchphe.org which is focused on PKU patients but also provides the unrounded protein content of a variety of foods, so this site is also beneficial for HCU patients!

Sarah gives a wealth of information on current happenings with MNEA, what it would mean for those diagnosed with inborn errors of metabolism, and different ways we can all get involved to try to get this bill passed! We are very thankful for Sarah coming on the podcast and helping us better understand MNEA. Thank you Sarah!!

For our low protein recipe, we chose to talk about a recipe Lindsey threw together one night that ended up being a #winnerwinner for a #lowproteindinner 🙂 We named it the Italian Bake. The recipe is (approximately) as follows:

Italian Bake

1 roll of Polenta, cut into slices

2-3 portabello mushroom caps, sliced

1 onion, diced, we used red onion

6 eggplant cutlets (we used Dominex frozen cutlets)

1 jar marinara sauce (we look for the best low protein option in the store!)

Italian seasoning

Garlic powder

Follow Your Heart shreds, as desired.

First, we sliced and baked the polenta along with the eggplant cutlets. Baking these individually before putting it into the bake helps keep the ingredients crisp and avoids soggy veggies. While this is baking, sauté the onions (we used ghee instead of oil or butter) for about 5 mins, then add the mushrooms to the pan for another few minutes, until soft (but again, not soggy). Layer all the ingredients into a pyrex pan, including spices, and top with desired amount of marinara sauce (I think we used about 2 cups). Top with shreds and bake until heated through and shreds begin to melt.

Ben seemed to really enjoy this bake, while Lindsey ate a baked spaghetti with meat sauce. We try to keep things similar when we make different meals. This was a fairly quick dinner, and we served it with some homemade garlic bread. We think it would be really good with zucchini added to it, too! The whole bake would be approximately 23g (approximately 4g per 1/6 serving).

Let us know if you try the Italian Bake! A lot of our meals come from trial and error, trying to find the tastiest ways to make low protein foods. What are some of your favorite meals you made up on the fly?

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