My husband is a web developing genius, so he moved my site here. He also suggested maybe it’s time to give an update on how I’m doing.
I’ve had kind of a rough six weeks or so. I mentioned in a previous post that back in August or September my GI doc had been very impressed overall with my progress, but wanted me back on antibiotics briefly before removing my final drain. When I went to my follow-up appointment (when my last drain was supposed to be removed) and reported that I still felt some swelling and occasional fever, he ordered an MRI. The results were a little disappointing. No new abscesses or fistula tracts were found (which is the good news), but the bad news was that the main fistula tract was still pretty giant. So, I had another surgery (#6!) and this time my surgeon opened the fistula all the way so that it could drain and hopefully close up with healthy tissue.
When I went into this last surgery, I thought it would be like my previous ones–three or four days down and then a slow return to normal. But the incision was much bigger than any of my previous ones. Poor Chris (who might as well be a nurse in addition to a web developer by now) had to pack the incision with clean gauze several times a day for a few weeks. It was not fun for either of us. After two weeks I was still very uncomfortable and unable to move around too much. Now it’s been almost three weeks and I’m finally starting to feel well enough (and painkiller free enough!) to get out of the house a little.
I’m going to start a new medication to see if it gives me better results and gets that last bit of healing under way. I also started some new supplements–a probiotic, vitamin D, and folic acid–at the suggestion of another doctor after she ran some blood tests and found that I was extremely deficient in some vitamins, in spite of all that I do to eat a really nutrient-dense diet that should provide plenty of these and other vitamins. Needless to say, all this news was not what I had been hoping for. But, my surgeon and GI doc both said that we are still moving in the right direction, just maybe not as quickly as we might hope. So I’m doing my best to focus on that.
Anyway, this has given me a good excuse to watch Every. Single. Christmas. Movie. Ever. I’ve also gotten to spend lots of time admiring our tree and cuddling our greyhound. And finally this weekend I felt well enough to do a little Christmas baking! This way I can bring my own desserts to share to Christmas festivities and that might help me keep my paws out of all the goodies I shouldn’t be eating right now. I thought I would share a couple of recipes so that you can treat yourself or a loved one with dietary restrictions as well.
The orange ginger spice cookies are fragrant, soft, and chewy, even after they cool down. The peanut butter cups are rich–just as they should be. Also pictured are the thumbprint cookies from Danielle Walker’s ebook Joyful, which you can get as a Kindle version for only $1.99. I made them just as instructed and they are both pretty and tasty! The ginger cookies and thumbprint cookies are both paleo and SCD legal. The peanut butter cups are all around a little illegal. But all three are grain-free (and by default gluten-free) as well as free of refined sugars. The peanut butter cups are egg free and dairy free. Both the peanut butter cups and the ginger cookies can be made nut-free if you substitute sunflower seed butter for the nut butters.
Here is the process for assembling the peanut butter cups: a little chocolate, a little peanut butter, a little more chocolate!
Here is the finished product. Yummmm.
Santa could appreciate this plate, even if he has IBD or has gone paleo since last year!
Orange Ginger Spice Cookies Ingredients (yield 1.5 dozen)
- 2 tablespoons butter
- 1/4 cup plain, smooth almond butter
- 1/2 cup honey
- 1 egg
- 2 teaspoons vanilla extract
- juice of 1 orange
- 1/2 cup coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon orange zest
Orange Ginger Spice Cookies Method
- Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Combine butter, almond butter, honey, egg, vanilla extract, and orange zest in a large bowl. Use a hand or stand mixer and mix until smooth.
- Add all remaining ingredients and mix well.
- Drop batter by spoonfuls onto parchment paper. Bake 12-14 minutes. Cool on cooling rack.
Homemade Peanut Butter Cups Ingredients* (yield 10-12 cups, depending on chocolate to pb ratio)
- 4 ounces 100% cacao chocolate (unsweetened; the only ingredient listed should be cacao)
- 1/3 cup organic, smooth peanut butter (the only ingredient listed should be peanuts)
- 1/8 cup coconut flour
- 6 tablespoons honey, divided
- 3 teaspoons palm or coconut oil
- 3/4 teaspoons vanilla
- 1/4 teaspoon sea salt, plus a dash more
Homemade Peanut Butter Cups Method
- First make the peanut butter filling. Combine the peanut butter, 2 tablespoons honey, coconut flour, and sea salt. Use a hand mixer to stir until well combined. Divide into 10-12 balls by rolling between your palms, and then flatten a little into discs.
- To make the chocolate, combine chocolate and oil in a heatproof bowl. Set on top of a saucepan with about 1 inch of simmering water in it. Stir until melted.
- Remove from heat and add in remaining 4 tablespoons honey and vanilla. Stir until smooth.
- Spoon a little chocolate in the bottom of a silicone cupcake liner and swirl to coat the bottom and up the sides just a bit. Then drop in one disc of peanut butter. Top with more chocolate to cover and a pinch of sea salt.
- Refrigerate several hours, until set. Gently peel off the silicone liner. Store in the fridge.
*The cocoa makes these not 100% SCD legal but in my estimation these are still much better than most standard treats. To make them paleo compliant, just switch out the peanut butter with sunflower seed butter or your favorite nut butter.