Archive for Cooking

I’m Back!

// August 1st, 2010 // Comments Off // Adam Dunlap, Cooking, Drinking Fluids, Food

A long hiatus and much work on other projects has brought me full circle and back to Crohnies.net! I have only posted on this site 3 times in the last 14ish months, and with a new found energy, focus, and time, I plan to change that by posting weekly (at the least).

My health has continued to remain steady over the past year+ with only one prominent change to me/my diet and two news updates to discuss which I will briefly explain:

#1. I passed the two year mark of not taking any Crohn’s medication! (To be exact, at this point I have actually gone 2 years and 4.5 months without it). Crohn’s is now so far removed from my daily life that I go weeks without even remembering that I had it. Crohn’s changed the way I live today, but its presence is no longer a daily influencer of my mood, health or diet and I couldn’t be happier.

#2. We now own Crohnies.com! When I first set out to create this site I wanted it to be “Crohnies.com”. However, at the time the domain was registered so the I made the decision to build this site on Crohnies.net. I am very pleased to say that after much effort we have acquired the dot-com domain! Now, if you type in Crohnies.com in your web browser, you will find this site. In the future I plan to change the entire location of the site to Crohnies.com as originally planned, but for now the originally desired domain will stay on a forward command that sends searches here – to the dot-net.

#3. My diet has changed substantially in the past 3 months! Due to recent ideas and the strong influence of friends, my diet now includes a much larger variety of fruits and vegetables amongst other recent changes such as a cutback in grain and meat consumption. I’ll be posting more about the specifics of my diet here in the coming days, so for now I’ll give you a few pictures of what my usual meals look like:

(Click for larger images)

Adam’s Hamburger Special

// November 30th, 2008 // Comments Off // Adam Dunlap, Cooking, Food, Recipes

One of my new favorite meals is my own personal hamburger recipe. I eat the meal about 2 to 3 time a week now, so I figured it takes a prominent enough role in my life that I should write about it. In addition to being extremely delicious, the meal is also a great example of a meal that is completely nutritious not to mention very simple to prepare.

Ingredients (in order of preparation)

Coconut Oil
One Large Onion (optional)
Hamburger (1 lb)
Salt and Pepper –or other assorted spices- (Optional)
Peas (2 cups)
Cheese –Mozzarella or Asiago- (Optional)
Salsa or Ketchup (optional)

Directions

#1. Saute one large onion with coconut oil.
#2. In a separate pan brown one pound of hamburger with spices of your choosing.
#3. Steam two cups of peas in the microwave for 4:30 minutes.
#4. When the hamburger is sufficiently cooked, use a strainer to drain the oil from hamburger.
#5. Mix the hamburger, onions, and peas.
#6. When all is sufficiently mixed and heated to the same temperature sprinkle Mozzarella or Asiago cheese over the top of the dish.
#7. When the cheese is melted serve dish with condiments of your choice (I like using salsa or ketchup)

As you can see, the dish is super simple to prepare, and it just so happens to be my current favorite home made meal. And because the only ingredients are coconut oil, onions, hamburger, peas, spices, hard cheese, and salsa, the dish is completely healthy and conforms to the strict standards of the Maker’s Diet.

A few notes:

  • The proportions of every ingredient is up to personal preference and discretion.
  • It can take 20 minutes or more to adequately sauté onions. If I’m in a hurry, or if I simply don’t want to spend 30 minutes in the kitchen I skip this vegetable and stick with peas only. On the other hand, if I really feel like eating onions I might sauté two large onions for the dish.
  • The spices, vegetables, and condiments are really up to your choosing so you can feel free to experiment with different kinds and combinations. I personally use salt, pepper, and salsa, because they are simple additions. And with the vegetables I stick with peas because they are easy to steam and they taste great. Sometimes, though, I will mix in other vegetables too like snow peas or sugar snap peas.
  • I especially like serving this meal with toast.

Cast Iron Cook Wear

// November 23rd, 2008 // Comments Off // Adam Dunlap, Cooking, Food

When I cook I almost exclusively use cast iron pans. Whether you have Crohn’s or not I recommend you use cast iron cook wear too. Not only does cooking with cast iron make cooking easier, it also provides some important health benefits that are helpful to many Crohn’s sufferers.

Cooking with cast iron pots, pans, and skillets makes cooking easier for multiple reasons. First of all, once a cast iron pan is seasoned foods will not stick to it. I eat eggs everyday for breakfast, but before I found cast iron pans I spent many painstaking and frustrating months, morning after morning, trying to figure out how to make the eggs not stick to the pan. Who knew that finding a solution to this cooking dilemma was as simple as using cast iron?! Now I never have a problem with eggs sticking to the pan… or other foods sticking for that matter either. That’s because cast iron is a natural non stick surface so once your cast iron pan is seasons correctly nothing will stick to it. Other benefits of using cast iron cook wear include the fact that you don’t have to clean the dish with soap, (although other care requirements are recommended by some), and the cook wear will pretty much last for decades, if not longer, as long as you take proper care of it.

Since this website is dedicated to Crohn’s and other intestinal disorders you might be wondering why I am talking about using cast iron pans to cook my food. Incredibly this topic is actually very relevant to Crohn’s. That’s because in addition to making cooking easier, using cast iron pans actually provide Crohn’s related health benefits as well.

In addition to many cooking benefits that come from using cast iron cook wear, the most important benefit I receive from using these pans is the iron that is leeched into my diet by using them. Every time you use a cast iron pan microscopic flakes of iron scrap off into your food and are digested when you consume your meal.* If you look on the back of the foods you eat and you will typically see on the nutrition label a percentage of daily recommended value of iron that is in that food. That iron is the same iron that composes cast iron pans. The fact that microscopic flakes of this iron leech into your food is especially good for Crohn’s sufferers because many, like I was, are typically anemic.

A couple drawbacks to using cast iron cook wear is #1, it takes longer to heat the surface then regular aluminum or steel pans, #2, you usually have to oil cast iron cook wear after ever use, and #3, they are heavier. But these are only minor setbacks that pretty much make up for the facts that you don’t ever have to clean them and they last forever.

If you are anemic and you need more iron in your diet I would highly recommend using cast iron cook wear. But even if you currently have no iron deficiencies whatsoever and are experiencing extraordinary intestinal health, the ease that comes with cooking when you are using cast iron make this cooking secret well worth trying regardless.

To learn more about cast iron pans you can visit http://www.whatscookingamerica.net/Information/CastIronPans.htm

*When my friend first introduced me to cast iron pans he told me this fact. I didn’t believe him and I responded, “Are you telling me that if I cut this pan into small enough pieces we can eat it?” He didn’t know what to say, but he should have just looked me straight in the eye and said, “Yes,” because the truth is you can. Mind you we are talking about billions if not trillions of microscopic pieces, but since iron is an essential part of our diets you can consume it in these microscopic quantities and it is good for you.