Well, I think that I have found something worse for my Interstitial Cystitis then tomato sauce - Fra Diovlo, a spicy tomato sauce! If you have IC, or are knowledgeable about it, you probably think I was crazy for even thinking of trying it...and I was! But I kinda had no choice!
I was visiting with my 90 year old Nana. She is very driven to remain independent and refuses to sell her house, so she lives on her own. She has dementia, which we suspected was going on for a little while as some of the signs were there, but it was only recently diagnosed. She is not currently being treated for it (she really needs Aricept!) and her memory is awful. After seeing her yesterday I'm not sure how she even functions from day to day. I have to give her a lot of credit!
Anyway, I had gone to her to help her pick up one of her meds and to take her food shopping as we don't let her drive anymore. She claims that she is only forgetful with some names but is otherwise healthy and as such doesn't understand why she can't drive. Oh Nana! I thought I was just going down to help her shop and then leave as I wanted to get home to take care of mine and Andrew's zoo, but she expected that I was staying for dinner. How could I say no to Nana, especially since she also asked me to spend the night but I couldn't as I didn't have any of my meds (I take something like 10 or 11 of them). She had some leftover spaghetti that she wanted us to eat and the only sauce that she will buy is Victoria's Fradiavolo.
After having to explain numerous times that I was a vegetarian and don't eat meat (she even offered it to me like three times while we were eating), I decided that it wasn't worth throwing her off anymore and it would just be best to appease the Nana and eat the sauce. Of course she was worried about protein for me so we also got Gardein Meatless Balls to go with the spaghetti. I love them, but my bladder does not! I can only eat the balls in small amounts and I'm sure that they didn't help things. Nana was happy though and that was all that really mattered to me. I hurt today, but my Pyridium seems to be keeping it mostly at bay for now. Hopefully it will pass and not become worse because I'm out of pain pills and while my primary care doctor will usually give me a script if I really need it, I'm not sure if I will have time to pick it up before the weekend. I'm keeping my fingers crossed that my love for Nana didn't throw me into a big flare! I'm uncomfortable enough with this heat, I don't need anything adding to my discomfort.
Speaking of heat, it is of course summertime, which means that it's prime grilling time! As I promised a series of grilling posts for the summer, here is grilling post #2. I love mushrooms and often have cravings for them (which Andrew finds weird as he hates mushrooms), so of course I had to create a mushroom dish. The following recipe is for a single serving so if planning for more, remember to double (or triple or quadruple) the recipe. As always, if any of the ingredients don't agree with your bladder then be sure to keep them out. Good day and happy grilling!!
Ingredients:
*Green = Bladder Friendly foods; *Orange = Foods to try wih Caution; *Red = Foods to Avoid
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*1 Portobello Mushroom Top, stem removed
*1 Handful Baby Spinach (optional)
*1 bun (optional - choose one that you know won't flare your IC)
*1 bun (optional - choose one that you know won't flare your IC)
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For Marinade:
*4 Tbsp Coconut Aminos
*4 Tbsp water
*2 Tbsp blueberry juice
*3/4 tsp garlic powder
*1/2 tsp freshly grated ginger
*Pinch of brown sugar
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For "Glaze":
*1/2 tbsp water
*1/2 tbsp cornstarch
*1 scallion, sliced thin
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Method:
In a shallow bowl (or anything else that you have that your Portobello will fit in - like a plastic sandwhich container - to marinate), mix together all ingredients for the marinade. Place your portobello in the marinade, cover, and let sit in the fridge for at least 2 hours, flipping it over halfway through. After letting it marinate, remove the mushroom and cook on a pre-heated grill, about 5 minutes each side or until fully cooked.
Meanwhile, prepare the "glaze" - pour the marinade in a small saucepan and add the scallion. Heat on medium - high heat untill just coming to a boil. Mix the cornstarch and water together and stir the mixture into the rest of the marinade. Reduce heat and simmer until thickened to about the consistency of jelly.
Place your portobello on a bun, top with the "glaze" (there may be a little glaze left over), and baby spinach. Enjoy!
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