My Food Style

New Year - New Resolution

With the New Year upon us, you may have the chance to look back to remember how far you have come. IC presents all sorts of challenges, but like the New Year, IC gives you a chance to start from scratch, an opportunity to reevaluate how IC affects your life.

In my first year of running this blog/website, I have learned that IC has not discouraged as many wills as it has starved. It has been my mission to meet you where the problem begins. I am still determined to feed you and therefore, this New Year, I present a resolution for all those with IC. May you never miss another party, may you begin dining out whenever you please, may you create a cookbook this very day, and most importantly may My Food Style be a stepping-stone towards a better life!

Dairy Diary - Milk

Although many IC professionals do suggest milk is bladder friendly, many of you are suggesting that it is not. According to the ICA, Lactaid is an acceptable alternative, but products, such as Lactaid, fall short when trying to imitate the creaminess of milk.  Therefore, on my refrigerator door, you will find Lactaid nestled tightly next to the ketchup and mustard, staring at me.

Lactose free milk will never have the natural creaminess that regular milk will have. I recommend you stay away from pouring it over cereal or drinking it from a glass. Nevertheless, I have discovered that you can use lactose free milk in many similar ways as regular milk. How about chicken Alfredo, or pizza made with white sauce. Gravy, and even ice cream can be made right there in your kitchen. Check out the recipe section of our page for more recipes!

Carob Cake Vs. Chocolate Cake

Chocolate Cake

For a true chocolate lover, there is no substitute for the decadence and richness of its flavor. So attempting to mimic its appeal is a losing battle.

Now that we have that out of the way, I’m here to tell you there is no reason why decadence and richness can’t be savored (to some degree) without the use of chocolate. Carob, for instance, is an ingredient often used as an alternative to chocolate. In many cases, simply replacing the chocolate chips or cocoa powder portion of a recipe with carob chips and/or powder will do the trick. Such is the case with, say, a cake. Replacing cocoa powder with carob powder will bridge the gap between these two flavors. The eggs and sugar will continue to moisten and sweeten the cake.

During my carob experiment, I created three cakes from three different recipes. I made the first two cakes without flour (for the gluten free) and using carob chips. These cakes had no volume and very little texture, making the experience unappetizing. I switched to carob powder on cake number 3, and added flour, the outcome was wonderful.

In the end, I find that carob powder is the best substitute for chocolate. Carob chips look great, but once melted; they are more like paste than chocolate, so I suggest using carob chips in cookies and as a topping. Carob is available at any specialty store, and has a shelf life of several months.

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