Interstitial Cystitis Recipe Blog

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Product Reviews - Products I have tried and enjoyed.

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Recipe Tags by Dietary Restrictions

Acid free

Alcohol free - some of these recipes include vanilla extract. I personally have problems with raw vanilla, but not with recipes where the vanilla has been cooked because the alcohol cooks off, so these recipes I will consider alcohol free.

Egg free - working on this tag. So far, it has only been applied to recipes posted after July 27th of this year.

Dairy free

Gluten free

Nightshade free

No processed ingredients

Nut free - I am classifying peanuts as a nut here.

Soy free

Sugar free - Please note that this blog is for an anti-inflammatory diet, NOT a diabetic diet. A lot of these recipes include coconut sugar, which seems to be fine for many people on anti inflammatory diets, but likely will not work for people who can’t have sugar for other reasons.

Vegan

I’ve had trouble getting these as crispy as I want, but the recipe is solid.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 20 fritters

Ingredients

¾ cup oat flour

4 teaspoons polenta, finely ground OR cornmeal

2 teaspoon baking powder

1/2 teaspoon salt - or to taste

1/2 cup oat milk

2 ½ cups brown/yellow onions - finely chopped, approximately 3 medium onions

2 green/spring onions

Extra Virgin Olive Oil, for frying

Instructions:

In a large bowl, whisk together all the dry ingredients (except for the onions) to evenly distribute them.

Add the milk and stir well.

Add the finely chopped onions, both white and green, and mix until well combined. You should have a somewhat thick batter now.

Add the oil to a large frying pan, enough to cover the bottom of the pan, and heat the oil over medium heat.

Add tablespoons of the batter to the pan. To ensure that the patties are cooked in the centre it is important to flatten the batter with the back of a spatula or spoon. Make them thin or they will not crisp up as well!

Cook for 2-3 minutes before turning and cooking the other side. Both sides should be golden brown.

Drain for a minute on paper towels and continue cooking the remainder.

To keep the patties warm while cooking the rest, place the plate in a 100 degrees C (200 F) oven.

Notes:

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour hr 10 minutes

Yield: 1 9-inch cake

Ingredients:

Refined coconut oil for greasing

4 apples (1 pound total) divided, 2½ for the filling and 1½ on top. (I used gala.)

2 cups oat flour

¾ cup coconut sugar, plus 1 tbsp to sprinkle on top

1 cup oat milk

¼ cup extra virgin olive oil

1 tablespoon baking powder

1 tablespoon vanilla

½ teaspoon cinnamon

⅛ teaspoon salt

Instructions:

Line cake pan with parchment paper. I trace the pan on paper, cut it out, place it on the bottom of the pan and oil the sides with refined coconut oil

Preheat oven to 360°F (180°C).

To a mixing bowl, add 1 cup oat milk, ¼ cup olive oil, ¾ cup coconut sugar, and 1 tablespoon vanilla extra. Whisk until well combined.

With a fine-mesh sieve, sift in 2 cups all-purpose flour, 1 tablespoon baking powder, and ⅛ teaspoon salt.

Whisk or mix with a hand mixer for a few seconds until you have a smooth and thick cake batter. Don't over-mix.

Add small pieces from 2½ apples. The apples should be cored and the seeds removed, but you can keep the peel on.

Fold them with a spatula, then pour batter into the cake pan.

Cover the top with thin apple slices from the remaining apples, arranged in a circular pattern, overlapping the slices a bit.

Finally, sprinkle the apples with 2 tbsp of sugar mixed with 1 teaspoon cinnamon.

Bake on the center rack of the oven at 360°F (180°C) for 55 minutes to 1 hour.

A skewer inserted in the center should come out mostly dry. If it doesn’t, keep baking in 5-minute increments.

Take it out of the oven and let it cool for 15 minutes before removing it from the pan and cooling it for at least 1 hour.

Storage Notes:

Room temp: 4 days under a cake dome or in a plastic bag.

Refrigerator: up to one week.

Freezer: up to three months. Let it cool down completely before freezing.

You’re going to need an air fryer for this one. You might be able to fry them in a pan with enough oil, but I don’t have the kind of funding lol. We’re also improvising the wrappers, so they’re going to look like this:

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Yield: 24 eggs rolls (more or less)

Ingredients:

24 egg roll wrappers (more or less)

3 oz vermicelli rice noodles , (Chinese angel hair rice sticks)

1 lb ground pork

8 oz mushrooms, brown or white

1 medium onion, finely chopped

2 medium carrots, grated or cut into matchsticks

4 cups green cabbage, thinly sliced

2 tsp salt, or to taste, (divided)

1 1/2 Tbsp liquid aminos

1 tsp sesame oil (omit if sesame free)

Extra virgin olive oil, for frying

Instructions:

Cook the noodles according to the directions on the package. Separate the noodles by pulling them apart with forks and let it rest 5-7 minutes to soften until tender. Rinse with cold water to cool them down then drain really well. Chop the rice noodles to about 1-inch pieces on a cutting board and transfer to a large mixing bowl.

Place a deep skillet over medium/high heat. Add 1 Tbsp oil and saute ground pork until cooked through and season with 1/2 tsp salt. Transfer to the mixing bowl with noodles.

In the same skillet, add 2 Tbsp oil, sliced mushrooms, diced onions, and shredded carrots. Sautee until softened (5-6 minutes) then add 4 cups cabbage and sautee just until wilted (2 minutes). Season with 1/2 tsp salt and transfer to the mixing bowl with the noodles.

Season egg roll mixture with 1 tsp salt, 1/2 tsp black pepper, 1 1/2 Tbsp soy sauce, and 1 tsp sesame oil. Since the filling is fully cooked, taste it, and add more seasoning to taste. Drain any excess liquid from the filling if present.

Preheat your air fryer at 390 degrees.

Since we are using (mostly) round crepes instead of proper wonton wrappers, you are going to fold these like burritos (but poorly because they are fragile). Fit as much of that filling as you can in each egg roll, then place them seam down in the air fryer. This will hold them in place.

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Yield: 18 muffins

Ingredients:

2 ½ cups oat flour

2 ¼ cups coconut sugar, divided

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

½ teaspoon salt

1 cup pumpkin purée

½ cup refined coconut oil

2 large eggs, lightly beaten

2 cups peeled, cored, and chopped apple

2 tablespoons oat flour

½ teaspoon ground cinnamon

4 teaspoons refined coconut oil, melted

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line cups with paper liners.

Sift 2 ½ cups flour, 2 cups sugar, pumpkin pie spice, baking soda, and salt together into a bowl.

Combine pumpkin purée, oil, and eggs in a separate bowl; stir into flour mixture until batter is just moistened. Fold in apples.

Divide batter among the prepared muffin cups, filling each to the top.

Whisk remaining ¼ cup sugar, 2 tablespoons flour, and cinnamon together in a bowl; mix in coconut oil until mixture resembles coarse crumbs. Sprinkle cinnamon topping evenly over muffin batter.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 fritters

Ingredients:

1 cup frozen corn

1 cup frozen peas

1 medium sized carrot, grated

¾ cup oat flour

1 ½ teaspoon baking powder

½ teaspoon salt

½ teaspoon parsley

¼ teaspoon oregano

¼ teaspoon garlic, minced

1 egg

½ cup oat milk

1-2 tablespoons extra virgin olive oil

Instructions:

Bring a small saucepan of water to the boil and add the frozen corn and peas and cook for 1-2 minutes. Alternatively, cover the frozen peas and corn with water in a microwave safe bowl with a lid and microwave for 3 minutes. Once cooked, drain and set aside.

In a large bowl whisk together the flour, baking powder, herbs and spices. Add in the egg and milk and whisk to combine until a thick batter forms. Add in the grated carrot and cooked peas and corn and mix through.

Heat a large frying pan on the stove with approximately a tablespoon of oil. Once the oil is hot add ¼ cup of batter to the pan per fritter. Depending on the size of your pan you may need to do this in batches. I usually cook 3 at a time. Once the bottom is golden (about 3 minutes) flip and cook the other side for about 2 minutes until golden brown. Remove from the pan and set aside on a plate with a paper towel to absorb any excess oil to prevent the fritters from becoming soggy. Repeat until all batter has been used.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Yield: 2 cups

Ingredients:

2 c. pumpkin seeds (about 2 small pumpkins), cleaned

2 tsp. pumpkin seed oil or extra virgin olive oil

2-3 tbsp. runny honey

flaky sea salt, such as Maldon

Instructions:

Preheat your oven to 325 F.

Cut open your pumpkins. Remove the pulp and stringy bits from the seeds and pat dry with a kitchen towel. Make sure that there is no remaining moisture.

In a large wide skillet, warm the oil over medium heat and saute the pumpkin seeds until lightly golden, about 3 minutes.

Add the honey and stir with a rubber spatula. If you know how much salt you want, I would suggest adding it now.

Transfer the skillet to the oven. Roast for about 20-30 minutes, stirring occasionally so that they do not burn.

Taste one of the seeds. You want them crispy throughout, and not soft in the center. Continue to cook if necessary.

When finished, tip the seeds out onto a parchment lined or non stick baking sheet to cool.

PREP TIME: 10 minutes

COOK TIME: 40 minutes minutes

TOTAL TIME: 50 minutes

SERVINGS: 8

Ingredients:

2 medium sweet potatoes (4 cups, cut into ½” cubes)

2 medium apples (about 2 cups, cut into ½” cubes) (I use gala)

3 Tablespoons refined coconut oil (melted & divided)

1 teaspoon salt

2 Tablespoons honey

1 teaspoon ground cinnamon

Instructions:

Preheat oven to 425 degrees F.

Grease a large baking pan, set aside.

In a large bowl, stir 2 Tablespoons of melted coconut oil and the sweet potatoes together until the potatoes are evenly coated.

Add sea salt and stir until evenly distributed.

Bake in the preheated oven for 20 minutes, stirring halfway through, until sweet potatoes just barely start to brown.

While the sweet potatoes are baking: stir the remaining 1 Tablespoon of butter into the apples. Add maple syrup and cinnamon and stir to combine.

After 20 minutes, or the sweet potatoes have begun to brown, remove the sweet potatoes from oven and add the apple mixture and stir to combine.

Return to the oven and bake for 10 to 15 more minutes, stirring halfway through.

Once the sweet potatoes and apples are browned and the maple syrup has caramelized on them remove them from the oven and serve immediately!

Notes:

I adapted this from the above recipe because most of the other savory crepe recipes used stuff I couldn’t have or buckwheat, which I have found out I despise. I have also begun using them as a sort of makeshift egg roll wrappers and I really enjoy them! (I mean, not as much as the real thing, but ya know. We make do here!)

PREP TIME: 5 minutes

COOK TIME: 25 minutes (more or less)

TOTAL TIME: 30 minutes

YIELD: 12 crêpes (supposedly - I’ve never been able to make any full sized crepes, so I usually end up with something closer to 24 😅)

Ingredients:

1 ¾ cup oat flour

3 eggs

¼ teaspoon salt

2 cups oat milk

2 tablespoons refined coconut oil, plus more for greasing

Instructions:

In a large bowl, add the flour, eggs, salt, vanilla extract, melted butter, and sugar.

Using a whisk or electric mixer, beat in the milk gradually until a smooth batter forms with no lumps.

Heat a lightly buttered crepe pan over medium/high heat. (You don't really need a crepe pan, but the wider and flatter your pan, the larger your crepes will be!)

Pour or scoop the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.

If you are making crepes: Cook until lightly brown on both sides - about 1-2 minutes on each side and serve hot with your favorite fillings.

If you are making eggrolls: Cook until set but still pale brown on both sides - about 1 minutes on each side. They will finish cooking when you cook your egg rolls.

Notes:

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2

Ingredients:

1 large white onion - diced

1 package white button mushrooms - 10 oz sliced

1 package baby portobello mushrooms - 10 oz sliced

10 stalks fresh thyme - leaves removed OR 1 teaspoon dried thyme

1 bay leaf

1/2 tbsp liquid aminos (or tamari or soy sauce)

1/2 tsp sea salt

1 clove of garlic (optional)

1 cup vegetable broth

1 tbsp tapioca flour - or arrowroot or cornstarch

1 cup light coconut milk

Instructions:

Heat a large pot over medium heat. Add the diced onions and cook for 5-7 minutes while you slice the mushrooms..

After 5-7 minutes, move the onions to the sides of the pot and add the mushrooms, allow to cook 5 minutes.

Stir the onions and mushrooms together. Add fresh thyme leaves and continue to cook, at least 10 minutes.

Note: You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.

Add the bay leaf, salt, coconut aminos and garlic powder (optional) to the mushrooms.

Add the tapioca starch to a bowl with the vegetable broth and stir well to combine. Add the vegetable broth mixture and dairy free milk to the mushroom mixture and stir well.

Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

Notes

To make the soup creamier, you can blend half the soup in a high speed blender (be careful, it’s hot).

To thicken the soup even more, you can add a can of drained white beans or boiled potatoes.

A mixture of cremini (baby portobello) and white button mushrooms are best. However you can use all cremini or all white button mushrooms if you need to.

Storing leftovers

Fridge – Store leftovers in an airtight container up to 4 days in the fridge. Reheat in the microwave or on the stove!

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

Yield: 18 cookies

Ingredients:

1 cup pumpkin seed butter

1/2 cup honey

1 egg

3/4 cup oat flour

1/2 teaspoon baking soda

Instructions:

Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, beat together the peanut butter, honey and eggs. Beat in the oat flour and baking soda.

Scoop the dough into tablespoon-sized scoops and form into balls. Place on a baking sheet and gently flatten. Use a fork to make a cross hatch pattern on the top.

Bake on the center rack for 8 - 10 minutes until the cookies are lightly golden brown.

Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour 20 minutes

Yield: 1 9-inch quiche

Ingredients:

1 9-inch unbaked pie shell

Pie weights - about a cup of dry beans work well but they will be inedible after use

1/4 cup white onions, diced

6 eggs

1 cup oat milk

1 garlic clove, minced

½ teaspoon oregano

½ teaspoons salt

2 cups chopped broccoli florets

1 cup vegan shredded mozzarella

2 tablespoons chopped parsley

Instructions:

Preheat the oven to 375˚F. Set the prepared pie crust on a sheet pan, then line the inside with parchment paper. Add pie weights (dried beans or rice), then place in the oven to bake for 12 minutes.

While the shell bakes, heat extra virgin olive oil in a pan on medium heat.

Add diced onions to the pan and cook until translucent and slightly browned, about 5-7 minutes.

In a large bowl, whisk together eggs, milk, garlic powder, oregano, salt and pepper, until well combined. Fold in the broccoli, cheese, and parsley.

Remove the crust from the oven and carefully remove the weights. Return to the oven for an additional 10 minutes, or until golden brown.

Lower the heat to 350˚F. Pour the filling into the parbaked crust and bake until the crust on the edge is brown and the center is slightly jiggly, 35-40 minutes.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4

Ingredients:

1/4 cup refined coconut oil, melted

1 small yellow onion, finely chopped (about 1 cup)

2 cups very finely chopped celery (about 5 large ribs, organic recommended for optimal flavor).

2 large cloves garlic, minced

1/3 cup oat flour

1 1/2 cups chicken broth

1 1/2 cups light coconut milk (or use 3/4 cup full fat coconut milk and 3/4 cup light coconut milk for even tastier results)

1 teaspoon salt

Instructions:

Melt the butter in a Dutch oven or heavy stock pot over medium-high heat.

Add onions, celery, and garlic and cook until soft and translucent, 5-7 minutes.

Add the flour and cook for another minute.

Add the chicken broth and milk/cream and stir until the mixture is smooth.

Increase the heat to a boil and then bring it down and bring it to a simmer. Add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.

Notes:

This soup will keep in the fridge for 3-4 days. It can also be frozen for up to 3 months.

One batch of this soup is roughly the equivalent (in quantity) of 2 cans prepared canned condensed cream of celery soup (“prepared” meaning 2 cans of added milk). Enjoy as a stand-alone soup or use in any recipe calling for prepared canned condensed cream of celery soup.

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Yield: 1 quart

Ingredients:

1 pound dry gluten free elbow macaroni

4 ½ tablespoons coconut oil

1 shallot, minced

2 garlic cloves, minced

2 cups fresh corn kernels from 3 to 4 ears of corn

3 ½ tablespoons oat flour

1 ⅔ cups light coconut milk

7 oz shredded vegan mozzarella

salt to taste

Instructions:

Cook macaroni according to the directions on the package

Remove macaroni from heat and reserve 1 cup of the pasta water.

Drain pasta and rinse with cold water to stop cooking.

Place pot back over medium heat and melt butter. Add shallot and garlic and sauté for 3 to 4 minutes. Season with salt and pepper.

Add corn and continue to sauté for 3 to 5 minutes.

Remove ⅔ cup corn mixture from pot and set aside.

Sprinkle flour over corn mixture remaining in pot and stir together until there are no raw lumps of flour left.

Slowly stir milk into the flour mixture and continue to stir together until mixture is smooth and begins to simmer and thicken enough to coat the back of a spoon.

Remove pot from heat and stir in the shredded swiss followed by the cheddar, slowly and in small handfuls, until all the cheese has been added and melted into a smooth sauce.

Fold in the cooked macaroni until fully incorporated and any of the reserved pasta water as needed if the mixture is too thick, 2 tablespoons at a time, until the macaroni and cheese is creamy and smooth.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes mins

Yield: 5 1/4 cups

Ingredients:

4 cups of apples (about 4 medium), peeled, cored and chopped - I use gala

1/4 cup of water

1/6 cup of monk fruit sugar

1 cup of strawberries, rinsed and hulled

1/2 teaspoon of vanilla extract

Instructions:

In a large pot, add chopped apple, water, sugar, and vanilla. Bring to a simmer. Simmer for 20-25 minutes, or until the apples are soft, stirring often and checking for sticking. If apples begin to stick to the bottom of the pot, add a large splash of more water. Once soft, turn off heat.