I'm back again :)
- Thread starter skyastara
- Start date
Hi sky, food and health related chat inside:
It sounds like this started right before or around the birth of your child - have you had your gall bladder function checked? Not just an ultrasound, but the function test with dye. I was amazed to learn that pregnancy can decimate the gall bladder. It's worth checking in to, if you haven't already.
Perhaps you have an issue with metabolizing iodine?
Good luck with whatever ends up working out for you!
It sounds like this started right before or around the birth of your child - have you had your gall bladder function checked? Not just an ultrasound, but the function test with dye. I was amazed to learn that pregnancy can decimate the gall bladder. It's worth checking in to, if you haven't already.
Perhaps you have an issue with metabolizing iodine?
Good luck with whatever ends up working out for you!
dawn_mo
Well-known member
My sister just had her gallbladder removed...
and she was miserable before. She still cannot eat really high sodium foods, tomato sauce, or anything fried. But she told me she has been able to eat Al Fredo sauces (Prego or Ragu, I am pretty sure) but that doesn't make sense to me, since it is probably high sodium and high fat. It is something worth looking into though. The first things that set her off were ham and acckkk, I cannot remember, I will ask her and let you know. Feel better!
and she was miserable before. She still cannot eat really high sodium foods, tomato sauce, or anything fried. But she told me she has been able to eat Al Fredo sauces (Prego or Ragu, I am pretty sure) but that doesn't make sense to me, since it is probably high sodium and high fat. It is something worth looking into though. The first things that set her off were ham and acckkk, I cannot remember, I will ask her and let you know. Feel better!
melissa-dallas
Well-known member
REC: Spinach Gnocchi with Gorgonzola Cream Sauce
I've made this several times & really liked it
Spinach Gnocchi with Gorgonzola Sauce Ingredients
GNOCCHI
2 c All purpose flour (or more)
1 pk (10-oz.) frozen Chopped Spinach
1 ts Salt
1 c Packed feta cheese, Crumbled
1 lg Egg
1 Container (15-oz) ricotta
2 c Parmesan cheese, grated
Parmesan cheese, garnish
SAUCE
2 c Whipping cream
6 oz Gorgonzola cheese, crumbled
Instructions for Spinach Gnocchi with Gorgonzola Sauce
FOR GNOCCHI: Place spinach in kitchen towel and squeeze until very dry. Set aside. Blend feta and egg in processor until smooth. Add spinach and blend until smooth. Add ricotta and Parmensan; process to blend. Add 1 cup flour and salt; blend using on/off turns. Add one cup flour; blend using on/off turns. Flour large baking sheet. Turn out dough onto floured surface. Gently knead dough until smooth and firm, adding up to 1/4 cup more flour 1 tablespoon at a time if dough is too sticky, about 2 minutes. Roll out dough to 1/2- inch-thick square. Cut into 1-inch-wide strips. Roll each strip into 1/2- inch-diameter rope. Cut each rope into 1 1/4-inch-long pieces. Arrange on prepared sheet. Let stand at room temperature 2 hours to dry slightly. (Can be made 1 day ahead. Dust Gnocchi lightly with flour. Cover and chill.) Cook Gnocchi in large pot of boiling salted water until cooked through, about 10 minutes. Drain. FOR SAUCE: Combine cream and Gorgonzola in heavy large skillet. Stir over medium heat until cheese melts and sauce is smooth, about 5 minutes. Season to taste with salt and pepper. Add Gnocchi to sauce and simmer until Gnocchi are heated through and coated with sauce. Serve with Parmesan. Source: Bon Appetit "The Best of the Year" 1994 MM by TVGUY Posted to MM-Recipes Digest V4 #006 From: Bill Camarota Date: Sun, 5 Jan 1997 02:17:49 -0500 (EST)
I've made this several times & really liked it
Spinach Gnocchi with Gorgonzola Sauce Ingredients
GNOCCHI
2 c All purpose flour (or more)
1 pk (10-oz.) frozen Chopped Spinach
1 ts Salt
1 c Packed feta cheese, Crumbled
1 lg Egg
1 Container (15-oz) ricotta
2 c Parmesan cheese, grated
Parmesan cheese, garnish
SAUCE
2 c Whipping cream
6 oz Gorgonzola cheese, crumbled
Instructions for Spinach Gnocchi with Gorgonzola Sauce
FOR GNOCCHI: Place spinach in kitchen towel and squeeze until very dry. Set aside. Blend feta and egg in processor until smooth. Add spinach and blend until smooth. Add ricotta and Parmensan; process to blend. Add 1 cup flour and salt; blend using on/off turns. Add one cup flour; blend using on/off turns. Flour large baking sheet. Turn out dough onto floured surface. Gently knead dough until smooth and firm, adding up to 1/4 cup more flour 1 tablespoon at a time if dough is too sticky, about 2 minutes. Roll out dough to 1/2- inch-thick square. Cut into 1-inch-wide strips. Roll each strip into 1/2- inch-diameter rope. Cut each rope into 1 1/4-inch-long pieces. Arrange on prepared sheet. Let stand at room temperature 2 hours to dry slightly. (Can be made 1 day ahead. Dust Gnocchi lightly with flour. Cover and chill.) Cook Gnocchi in large pot of boiling salted water until cooked through, about 10 minutes. Drain. FOR SAUCE: Combine cream and Gorgonzola in heavy large skillet. Stir over medium heat until cheese melts and sauce is smooth, about 5 minutes. Season to taste with salt and pepper. Add Gnocchi to sauce and simmer until Gnocchi are heated through and coated with sauce. Serve with Parmesan. Source: Bon Appetit "The Best of the Year" 1994 MM by TVGUY Posted to MM-Recipes Digest V4 #006 From: Bill Camarota Date: Sun, 5 Jan 1997 02:17:49 -0500 (EST)
patbastrop
Well-known member
Good advice to get the gallbladder checked out -- all that shrimp isn't so good for your cholesterol