A Final Post

October 2014 019Since starting this blog, I have figured out that I have food intolerance to a LOT of foods. That is why I haven’t been posting much here.

As I’ve tried to figure out my health issues, I have been compiling my experiences and information on my newest blog: You Season with Love.  If you or someone you know has weird symptoms that the doctors can’t figure out and is wondering if food intolerance might be contributing to their problems, then check out the Resources Page for information.  Of course, discuss everything with your doctor.

I wish you all the very best in your eating and your health.


Grilled Potatoes

Grilled Potatoes Tina's Cocina

Grilled Potatoes
Tina’s Cocina

These are definitely a summer time family favorite!  I hope you enjoy them as much as we do!

Pam or other vegetable cooking spray 
Enough potatoes for everyone (I used red potatoes and yukon gold potatoes this time)
1/2 to 1 onion (depending on how much you like onion)
few cloves garlic 
McCormick’s Montreal Steak Seasoning
Morton’s Season-All Seasoned Salt 
extra virgin olive oil
butter (if desired)

Cut a large piece of heavy duty aluminum foil. Place it on a baking sheet shiny side up. Spray it with a vegetable cooking spray or oil it with your preferred oil.

Scrub the potatoes well (I use dish soap and a vegetable scrub brush). Slice thinly and set aside.

Peel and slice the onion thinly or dice it (depending on if you want onion rings, half rings or pieces of onions with your potatoes). Set aside.

Peel and dice the garlic.

Put one layer of potatoes, one of onion and one of garlic on the foil. Sprinkle with the seasonings and drizzle with some olive oil. Dot with butter if desired.

Assembling Potatoes for Cooking

Assembling Potatoes for Cooking


Repeat layers.

Tear another piece of aluminum foil. Oil it as before and place it on top of the potatoes. Crimp the edges to make a secure foil package. Put the foil packet of potatoes on the grill and cook over medium low heat for 45 minutes to an hour or until the potatoes test done.

Potatoes on the Grill

Potatoes on the Grill


What is Gluten?

Honey Whole Wheat Bread (Contains Gluten)

Honey Whole Wheat Bread (Contains Gluten)

Gluten is something that many people are trying to avoid these days….even if they don’t know what gluten is. I am avoiding wheat (a gluten containing grain) because when I challenged it, I had problems. I had a worse problem when I challenged rice (a gluten free grain) so I know that my food sensitivities go beyond gluten.

A friend shared this video on gluten by Jimmy Kimmel with me. I found it really funny.  I hope you enjoy it too!

Gluten (in case you are ever asked) is a composite of two proteins (glutenin and gliadin) found in certain grains, other foods, and even cosmetics. For a list of the sources of gluten, check out this post on the Celiac Disease Foundation’s webpage. You can also check out this post on hidden sources of gluten written by Hana Feeney MS RD.

Whether or not you need to avoid gluten, you now know what it is.  And I hope you had a good laugh too!

Oven Baked Plantains

Oven Baked Plantains

Oven Baked Plantains

I have started a blog for people with food sensitivities…..which apparently includes me. After being on an elimination diet, and challenging several foods (with significant reactions), I am quite sure I have food intolerance to several foods.

From time to time, I will put a link to those recipes on this blog, because you might enjoy trying them, some of which are more unusual.

Some of you might also wonder if you have food intolerance, so you might enjoy taking a look at my new blog.

Here is a link to my newest recipe, Oven Baked Plantains on my blog You Season with Love.    Feel free to share my food intolerance blog with anyone who might be interested in it.

I hope you enjoy the plantains as much as I do!! They are good!

Diet and Health News–April 2014

Diet Soda Consumption Associated with Higher Risk of Cardiovascular Problems in Older Women

Research presented at the 63rd Annual Scientific Session of the American College of Cardiology showed an association between two or more diet soda drinks per day and an increase in heart attack, stroke or other cardiovascular problem in healthy postmenopausal women. The press release can be found here. The Science Daily write up can be found here.

Celiac Disease Associated with Increased Risk of Coronary Artery Disease

Research presented at the 63rd Annual Scientific Session of the American College of Cardiology showed that patients with Celiac disease have nearly a two fold increased risk of CAD compared to the general population.  The press release can be found here. The Science Daily write up can be found here.

High Vegetable and Fruit Consumption Linked to Lower Mortality

The University College London found that those who ate the most fresh vegetables and fruits in a day (7+ servings) had a reduced incident of death from cancer or cardiovascular disease. Consumption of vegetables seemed more protective than fruit and consumption of canned or frozen fruit was associated with increased mortality.  Fruit juice showed no benefit. The abstract in the Journal of Epidemiology and Community Health can be found here. The UCL news release can be found here. The Science Daily write up can be found here. CNN’s Health minute video can be found here.

Saturated Fats Still a Concern

Walter Willet, chair of the Department of Nutrition at the Harvard School of Public Health, has  concerns about the recent publication stating that saturated fats do not need to be restricted in the diet. His thoughts can be found here.

Eating Beans Reduces LDL Cholesterol

A study done at St. Michael’s Hospital found that eating just one serving of beans a day can lower your LDL cholesterol and thus your risk of cardiovascular disease. The press release can be found here. The Science Daily article is found here.

Spring Allergies can be Linked to Food Allergies

Dr. Joseph Leija, an allergist, states that those with allergies to certain spring allergens (grasses, birch, oak and ragweed) may also have trouble with certain foods. The press release is here, the Science Daily article is here.

High Fat Diet Associated with a Higher Risk of Breast Cancer

Data analyzed from over 10,000 women showed that those who had a high total fat and saturated fat consumption had a higher risk of ER+PR+ breast cancer. A high saturated fat intake also increased the risk of HER2- disease. The press release can be found here and the Science Daily article is here.

Blueberry Lemon Pancakes

Blueberry Lemon Pancakes Tina's Cocina

Blueberry Lemon Pancakes
Tina’s Cocina

Since it was snowing outside, it seemed like a good morning to make pancakes. We got the griddle out and looked to see what ingredients we had on hand. This is what we came up with!

I used vanilla yogurt, because that is what I had but I bet lemon yogurt would also be delicious.

Dry Ingredients:
1 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients:
1 egg
2 (6 ounce) containers non-fat vanilla greek yogurt
3 tablespoons vegetable oil
2 tablespoons non-fat milk
finely grated lemon peel from 1/2 lemon 
2 cups blueberries

Preheat the griddle.

Mix the dry ingredients together in a medium sized bowl.

In a large bowl, mix all the wet ingredients together except the blueberries. When that is well mixed, add the blueberries.

Add the dry ingredients to the wet ingredients. Stir.

Grease the griddle (I used some vegetable oil). Using either a 1/4 cup or a 1/3 cup measuring cup, scoop the batter onto the griddle. Cook for 5 minutes or until the bottoms are nicely browned. Flip the pancakes and cook until browned.

Serve with syrup, powdered sugar, butter or just plain.

Makes 8-10 pancakes.

Corn and Black Bean Salsa

Corn and Black Bean Salsa From Taste of Home Magazine

Corn and Black Bean Salsa
From Taste of Home Magazine

This recipe came from a 2008 Taste of Home Magazine that I have. Here is the same recipe online. I used all the same ingredients, except I substituted frozen corn for canned corn and altered the amounts of the ingredients.

I did use white corn instead of yellow, and in hindsight, yellow corn would have added more color to the salsa.

Whether you use the Taste of Home recipe, my version or your own adaptation, I know you will enjoy it.


My family eats it first as a salsa, then added to other meals (eg in a tortilla or on top of pretty much anything!)


1 cup frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 tomato, seeded and chopped
1/2 cup diced onion
1/4 cup minced fresh cilantro
1/2 jalapeno pepper, seeded and diced (where disposable gloves when handling)
juice of 1 lime
1/4 teaspoon salt

In a medium bowl combine all the ingredients. Serve with tortilla chips (preferably baked).

Green Chile Corn Casserole

Green Chile Corn Casserole Tina's Cocina

Green Chile Corn Casserole
Tina’s Cocina



This is an easy to prepare and tasty recipe. I have no idea where I got the original recipe or if I just made it up. I know I have altered it as time passed. At any rate, I hope you enjoy it! My family does! :-)

Vegetable cooking spray or cooking oil (for greasing the baking pan)
4 eggs
1/2 cup skim milk
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 (4 ounce) can diced green chilies
1 cup frozen corn (defrosted if you have the time or want to use the microwave)
1 cup shredded pepper jack or cheddar cheese
salsa (optional)

Preheat the oven to 350 degrees.

Spray a 10 inch pie pan with a vegetable cooking spray or oil it with some vegetable oil.

Combine in a mixing bowl with a wire whisk the eggs, milk, flour, salt and baking powder. Stir in the green chilies and corn. Then stir in the cheese.

Pour into the prepared baking dish.

Bake uncovered for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.

Serve with salsa if desired.

Serves 6

Green Chile Corn Casserole Tina's Cocina

Green Chile Corn Casserole
Tina’s Cocina


Diet and Health News: March 2014

High Animal Protein Intake Associated with Increased Cancer Risk and Overall Mortality

Researchers from the University of Southern California published this article which showed that diets high in animal protein (> 19% of calories) in those younger than 65 substantially increased the risk of cancer, diabetes and overall mortality compared to those eating a low animal protein diet (<10% of calories). Vegetable sources of protein did not cause an increased risk. Even consuming moderate amounts of protein (10-19% of calories) increased the risk of cancer and dying an early death. The USC press release can be found here. An MSN UK news report can be found here. And the Science Daily report here.

If you want an easy way to calculate what percentage of your food intake for the day is protein, use the Cronometer. It’s free, easy to use and provides you with lots of information on what your diet contains.

Eating Fruits and Vegetables Associated with Healthier Arteries 

Women who ate 8-9 servings of fruits and vegetables a day in their 20s had healthier arteries in their 40s. The press release can be found here and the Science Daily write up here.

Food Allergies May be Outgrown Only to Become More Severe

Research presented at the annual meeting of the American Academy of Allergy, Asthma and Immunology showed that some children who had outgrown their IgE mediated food allergy went on to develop eosinophilic esophagitis (EoE) to the same food. Food Navigator’s write up can be found here. The abstract can be found here.

Frequency of Alcohol Intake Linked to Increased Risk of Stroke Mortality in Men

Researchers at the University of Eastern Finland found that men who consumed alcohol more than twice weekly have more than a three fold increase in stroke mortality compared to non-drinkers. The press release can be found here. Science Daily’s write up can be found here.

A Whole Foods, Plant Based Diet is Best

Researchers at Yale University of Public Health determined that “a diet of minimally processed foods close to nature, predominantly plants, is decisively associated with health promotion and disease prevention…..” Their report can be found here. The Atlantic writes about it here.

Black Bean Soft Tacos

Black Bean Soft Tacos

Black Bean Soft Tacos

I found this recipe for black bean soft tacos in a Taste of Home’s Light and Tasty Magazine many years ago. My adaptation leaves out the canned tomatoes, oil and some of the spices.

I am grateful for the many fine recipes from Taste of Home that I have used and adapted over the years.

Make sure you adapt this recipe to suite your own tastes! :-)

2 tablespoons water
3/4 cup chopped onion
1 garlic clove
1 (15 ounce can) black beans, rinsed and drained
1/4 cup diced green chilies
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon salt
4 (6 inch) flour tortillas
shredded lettuce
shredded cheddar cheese
chopped tomatoes
chopped avocado or guacamole
salsa, store bought or homemade
Gluten free: Make sure the beans and chilies do not contain gluten. Omit the flour tortillas and use rice tortillas, lettuce leaves or GF corn tortillas.
Vegan: Omit cheese

In a skillet add the water, onion and garlic. Saute on medium low heat until the onion is mostly tender, covering with a lid if desired. Add the beans, green chilies, cumin, oregano and salt and cook until heated through.

Warm the flour tortillas if desired in an oven (wrapped in foil) or in a microwave (wrapped in water dampened paper towels). Spoon the black beans onto the tortillas, top with desired ingredients.


Makes 3 to 4 servings


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