Hey everyone! In this episode of HC&U, we have a patient interview with Ashley. Ashley lives in the UK and has had experiences being on diet, going off diet, and finding ways to make his diet work for his lifestyle. He gives great advice and was a pleasure to talk to!
Then, we talk about Million Dollar Spaghetti. The recipe is based off of this one https://www.saltandlavender.com/million-dollar-spaghetti/ . However, we used Aproten (low protein brand) noodles, Daiya cheese, and Beyond Meat Italian Sausage. We know that the plant based meat products usually have a lot of protein, so just know that this would be delicious without it! We also added in onions, zucchini, and bell peppers to give a few more veggies. This made a 9×13 dish of spaghetti, and each 1/8th serving was about 9 grams each for what we put into it. It was a good change to our normal menu! You could also use low protein cream cheese as a substitute as well. Heck, you might could even use more of that and leave out the ricotta. This recipe can definitely be adjusted to fit a low protein diet! Bon appétit!
We hope everyone is doing well, and HAPPY FALL, Y’ALL! We hope you enjoy this episode!
Nice to “see” you all again! We know it has been a while, but we are excited to release this new episode of HC&U. We have appreciated all the feedback and people reaching out to us that have newly found the podcast. We love having resources up for everyone, so we will continue to post episodes as we have them and keep old episodes posted!
On this episode, we have our own tell me something good, which is the birth of our first child this year. Sweet Addison “Addie” Massengale is our new addition, and we couldn’t be happier! She is a joy and SUCH a good baby. We are so thankful and blessed that she is ours!
May 2021
Next, we interview HCU Network America’s Executive Director Danae Bartke on tackling school with HCU, as well as one of the biggest topics these days: COVID. This interview was completed at the end of last year, however the information is still relevant and the only update we have for you is HCU Network America’s statement on HCU patients receiving the COVID-19 Vaccine. HCU Network America recommends HCU patients receive the vaccine if it is available to you.
Last but not least, we have Lindsey’s Low Pro Bites! The recipe is below, inspired by recipe HERE
Enchilada Casserole
5 bell peppers, multiple colors, sliced into strips
1-3 onions (pending preference), sliced into strips
1 package portobello mushrooms, sliced
3-4 TBS avocado or olive oil
16 oz whipped cream cheese
3 TBS (almost a whole packet) of taco seasoning
3/4 to 1 cup salsa verde
1 4 oz can mild green chilis
1 bag Daiya mexican blend cheese shreds (If not available, cheddar or pepper jack shreds work as well)
18-20 corn tortillas or low protein tortillas of your choice.
Chopped green onions for topping
Jalepeños optional, diced. Can be cooked into veggies or used for topping.
DIRECTIONS
Preheat oven to 375 degrees.
Cook the vegetables in a cast iron skillet with oil until lightly charred and cooked through. Set aside.
Combine whipped cream cheese, taco seasoning, salsa verde, and chilis together. This is your enchilada sauce!
I used a 9×13 glass baking pan, however use whatever you have. Very lightly spray the bottom of the pan with cooking spray to prevent sticking. Place 6 corn tortillas on the bottom of the pan. Spread 1/4 sauce mixture over tortillas. Add 1/3 of the cooked vegetables. Add 1/4 bag of daiya cheese. Repeat until you have 3 full layers. Add the rest of the sauce and cheese on top of the casserole. Place in oven for 20 mins. Serve warm.
For the non-vegetarian members of the family: I made a second casserole. Combine additional mixture of taco seasoning, salsa verde, chilis, and cream cheese. I pounded 3 chicken breasts into thin pieces and pan fried with a little bit of avocado oil, taco seasoning, garlic, and onion powder. I cut the chicken into very thin slices to layer into the casserole. You can also use some of the vegetables in the casserole- I did and it was great!
As always, thanks for listening and supporting the podcast. Don’t forget to eat your veggies!
Ben and Lindsey
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Heyyy all you cool cats and kittens! [Tiger King level of quarantine :/]
We hope everyone is doing well during the craziness in the world!
On this episode, we talk to Raenette Franco with Compassion Works Medical, LLC. Raenette is the founder/CEO of Compassion Works, a medical food insurance specialist and certified biller, and a patient advocate for the rare disease community. Raenette discusses different aspects of the insurance side of rare diseases, including getting coverage for medically necessary foods, medications, and supplements for treating HCU.
We also discuss Lindsey’s Low Pro Bitesssssss, and y’all… this one is a winner-winner-potato-taco-dinner!
Taco Bell Potato Tacos at home!
Dice preferred amount of potatoes and place in a bowl. Add a drizzle of oil (avocado oil is our favorite) and sprinkle on some taco seasoning to taste! Use an air fryer for getting crispy potatoes, or you could bake them as well. We have only used the air fryer for this recipe, but I am sure baking would work; however, the potatoes will get more crisp in the air fryer.
Then, warm up corn tortillas/preferred tortillas on a flat griddle/pan for best taste.
Drizzle on homemade Baja sauce from allrecipes.com (linked below). We did not have a red pepper at home, so we substituted for 1 whole avocado. We recently tried the sauce with the red pepper and it is good as well! This makes a lot of sauce, so you will have leftovers.
Let us know if you try the recipe! We would love to see pictures. Find out how to contact us below.
And, as always… Eat your veggies!
Ben & Lindsey
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Sorry for the late post on this episode- but this one was a great one!
We interviewed Pam Penrose, who is an HCU patient, on her unique journey with HCU. She also gave us some great tips on advocating for yourself as a patient, as well as some recipes, which we will leave below!
Pam’s Sweet and Sour Jackfruit:
Saute bell peppers and onions in a little bit of oil. Measure all ingredients from the first picture of ingredients in a 1 quart measuring cup, mix together and add to peppers and onions. Bring to a boil and let thicken. Reduce heat to a simmer and add pineapple and jackfruit. Simmer for about 1/2 hour. Serve over rice. Nutrition is for the whole recipe.
Pam’s Chickenless Tortilla Soup:
Ingredients:
2 tsp canola oil
100 grams onion, chopped
10 grams garlic, minced
1 tsp chili powder
1 tsp cumin
1 10 oz (300g) can Rotel tomatoes
1 14.5 oz (404g) can fire roasted tomatoes
1 19 oz (528g) can red enchilada sauce
1 20 oz can jackfruit; drained, seeds removed, shredded or coarsely chopped (approx 181g after prepping)
1 4 oz (110g) can diced green chiles
2.5 cups (575g) vegetable broth.
Heat oil in a 2qt or larger pan. Saute the onion until translucent, about 5-8 minutes. Add minced garlic and sauté 1-2 mins more. Add Chili powder and cumin and saute briefly. Add all additional ingredients to the pan and bring to a boil. Reduce heat to a simmer, cover pan, and cook for about 30 mins. Makes approximately 2 quarts, maybe a little more. A 360 gram portion (about 2 cups) is about 2.9g protein, without toppings. I added 15g broken Tostitos scoops, 16g diced avocado, 12g sour cream, and a sprinkle of chopped cilantro which added 1.7g more protein. If you need to lower the protein, I am sure you could make your own tortilla strips using a lower protein brand. I have not tried to freeze this soup, but I think it would freeze well. Enjoy!
Low pro bitesssss: {modified} Zuppe Toscana soup! The recipe I made this from was a purchased downloadable cookbook from Our Faux Farmhouse. However, there are plenty of recipes on Pinterest or other outlets for this soup! We just filled this one with veggies instead of sausage. We used purple cauliflower (that is all we had, because #quarantine), kale, potatoes, mushrooms, and onions. You could definitely add in some low-protein pasta noodles to this too!
That about wraps up this episode. Thanks for tuning in, as always.
Our thoughts and prayers are with you all during this crazy time in the world.
Eat your veggies!
Ben and Lindsey
Please share the podcast and give us a 5 star rating and review!
Welcome to episode 14 where we interview Amber Gibson, recipe coordinator for HCU Network America as well as the HCU Herald. Amber discusses different tips and tricks for planning low protein meals, cooking for an entire family when 1-2 members have HCU, and different ideas for resources she is hoping to provide in the near future.
We also discuss our Low-Pro Bites meal, which is our version of Provino’s Eggplant Vegetale. For this we used frozen eggplant cutlets (Dominex was the brand we used) and baked them as instructed. While that was cooking, we were sautéing zucchini, onions, and bell pepper in a pan with some garlic and oil. We also used our instant pot to steam some broccoli. Once everything was done, we layered each ingredient with layers of marinara sauce as well. So good and easy! You can use whatever sounds good that you have on hand as far as vegetables go, but this is what we used. We will be posting pictures to @lowprobites on instagram soon!
Thank you to those of you who have reached out to talk about the podcast with us! If you are interested in being interviewed, we are looking for interviewees in the near future. Please reach out to use via email or Facebook!
WordPress will no longer let us post a link directly to the podcast, so click here to be taken to our Stitcher page. It may take a bit to update, so keep checking! Sorry for the inconvenience!
First of all, thank you for being patient with us these past couple of weeks when we have had all kinds of technical difficulties and sickness in our house.
Second of all, we have ALL.THE.EXCITEMENT. for this episode!! We interviewed the CEO of Orphan Technologies Frank Glavin, as well as the Executive Director of Clinical Operations, Jeanie Price. We are so encouraged and excited by the work that they are doing for the HCU community- just wait until you hear their passion for helping HCU patients! We also get updates on OT-58 and how you can get involved in the trials.
Last on the list, we have Lindsey’s Low Pro Bites. This week, we are giving you the recipe on some Cauliflower Curry! It was a little spicy, so if you are not one who likes heat when they eat (lol) then this recipe may not be for you. Either that, or don’t get heavy handed on the spices. The recipe is in the links below (found on Pinterest).
We just wanted to say thank you to those who continue to listen to our podcast and support what we are doing. We appreciate all of you!
Be on the lookout for our next “tell me something good” segment on our Facebook groups, and join in on the conversation! See you next time!
Welcome to episode 12! In this episode, we have an interview with Amanda Nethery who has HCU. We thank her so much for being on the podcast! 🙂
We also talk about our Tell Me Something Good, and Lindsey learns that potatoes have eyes.
[omg for real though guys, WHAT?!]
Our recipe for the week is Cauliflower Gnocchi! Super simple and quick to make. We use a bag of Cauliflower Gnocchi from Trader Joe’s (my fave), any sauce of your choice (we use a low protein marinara), and low protein cheese if desired. DON’T make the gnocchi like the package says! Use some oil or ghee in a pan and pan fry from frozen (if you use water like the directions say, it’ll be soggy!). If you have a meat eater in the family, a quick protein source is some chicken sausage or other quick meat of their choice.
The meal takes about 10 mins to make! Check out our instagram for a picture of the prepared meal.
Hope you guys enjoy the episode! Let us know if you have any ideas for future topics!
Sorry we have been absent for longer than usual, between holidays and sickness things have been a little crazy around our household… but WE’RE BACK! Happy 2019!!
This episode, we discuss surgery prep for HCU patients, as well as a couple of suggestions to have on hand in case of emergency surgery. We also discuss Ben’s New Year’s resolution as well as different options for eating at restaurants w/ HCU.
This week for Low Pro Bites, we chose a quick and easy meal… because who couldn’t use a few more of those?!
Veggie Pizza
We use Caulipower brand pre-made pizza crusts (find them in the freezer section!). Top with your favorite low protein marinara, pesto, or other sauce. Add chopped veggies on top (our usuals are mushrooms, onions, bell pepper, olives, pineapple bits, and artichoke hearts) as well as your favorite low protein cheese. Bake as directed on the Caulipower box and enjoy! The Caulipower brand crust is 6g for the whole crust. YASSS.
We hope you have had a wonderful, joyful start to the new year. We are looking forward to spending this next year with you and hope you continue to enjoy the podcast. Please let us know if there are specific topics you would like us to cover/questions you would like us to ask in any upcoming interviews.
And remember… just poke the crab out of the sushi. It’s all good.
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.
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!
