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?

Thanks again for supporting our podcast. Find us below!

#eatyourveggies

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