Uncategorized – Vittlelab

Broccoli #MacroMonday

March 6, 2017February 23, 2017Leave a comment

Broccoli is a wonderful vegetable to grow during a central Texas winter and early spring.

It withstands light freezes and even keeps producing little tiny florets of broccoli after cutting off the main stalk.
It’s high in vitamin C (1 cup=135% of your DV). It’s a perfect food to kick that winter cold in the ass.
All parts of the broccoli can be used for cooking. Yep, even the stems.

It’s a garden gift that keeps on giving and a beautiful one at that. I like it steamed with a bit of olive oil and a pinch of salt. Now, if only I can get my little man to enjoy it as much as I do.

Steamed Broccoli Recipe

Ingredients:

1 bunch of broccoli
1 pinch of salt
1 TBSP of oil

Cut broccoli into 2-inch florets.
Toss into steamer basket or boiling water for 4-5 minutes. Don’t over cook it.
Take out and toss with 1 TBSP of oil and a pinch of salt.

Kale Yeah! It’s #MacroMonday

February 27, 2017February 27, 2017Leave a comment

I love me some kale chips. It’s the one green recipe that I can cook and guarantee that T will eat. They are light, crispy and absolutely addicting.

Here are some fun kale facts:

1 cup of purple kale=206 % of your Daily Value (DV) for Vitamin A
1 cup of purple kale=134% of your Daily Value (DV) for Vitamin C. That’s more than 1 orange.
It easily grows in a winter garden in central Texas. A slight freeze will only enhance the flavor of the plant.
Kale has 150 mg of calcium per 100 grams, while milk has 125 mg. That’s something to consider, if you have to avoid milk.

So to that my friend, I say KALE YEAH!

Baked Kale Chips Recipe

Ingredients:

1 bunch kale
1 TBSP oil
1 teaspoon salt

Directions:

Preheat oven to 350 degrees. Line a non insulated cookie sheet with parchment paper.
With a knife carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with salt.
Bake until the edges are brown, but are NOT burnt (10 to 15 minutes).

Welcome to Vittlelab!!!

January 4, 2017January 21, 2017Leave a comment

What is a “vittle?”

It’s actually the incorrect spelling of the fancy word, victual. It’s often misspelled this way because this is how the word is pronounced. Seriously. Look it up, if you don’t believe me.

victual/vittle

noun

any substance that can be used as food

verb

supply with food
lay in provisions
to eat a meal or take in nourishments

What is Vittlelab?

Over the past four years, our kitchen has become one giant lab as we have strived to find the right recipes and safe vittles for our son who has a restricted diet due to an incurable disease called Eosinophilic Esophagitis (say: EE-oh-sin-oh-FILL-ick Ee-SOFF-a-JIE-tiss) or EoE for short. It’s a really hard disease to live with and even more difficult to pronounce.

As of today, our little man cannot tolerate any products that contain dairy, eggs, soy, wheat, gluten, sesame seeds, tree nuts (except pecan and almonds), buckwheat, peas, corn, peanuts, coconut, beef, melon, and banana. If you are counting, that’s 15 foods.

Vittlelab is a space where we can finally get our recipes, experiments and cooking tips organized in one place instead of what seems like one thousand different websites, polybinders and cookbooks across our kitchen and social media sites. It’s a place where we hope we can share what we’ve learned and pass it on to others. Thanks for visiting and welcome to Vittlelab.

Deborah