I think I was more confusing than you were, June. Thanks for trying to help! Nikki, I saw that one- I've tried a few of their methods to no avail. Lydia, molding is a good idea and I may have to do that if nothing else works, great thought! Marie, I've tapped, dug, pried, pushed, banged, etc- nothing is working! I'm toasting these suckers tomorrow. Another friend suggested freezing- I tried that but not for long enough so I'll try that again, tonight, overnight. I know what you're all thinking- this can't be that hard! Well, it is. LOL I'm usually pretty good at doing stuff and cracking these shells down the seam is not easy and it's downright frustrating! If you go to the store and buy some walnuts and they pop right open for you...... don't tell me! You'll kill me! Or better yet, send me the halves! rofl I need 24, but I want more so I can pick and choose.

Sometimes we do tuna salad. Tonight, I'm planning on making cholo tikki (like a latke but with Indian spices and garbanzo beans added to the potatoes) in addition to the traditional latkas because my son prefers them and they turn it more into a full meal. You could make a Quajado, a Sephardic cheese and vegetable casserole, which would take care of adding vegetables as well as providing a protein dish. Quuajado For a 9" square, or 8 by 13" baking dish or two 9" round pie plates (I prefer the latter because I think it tastes better with more browned surface). About 2 pounds of diced or chopped vegetables which should include some leeks or onions 2 tbsp olive oil About 8 ounces cheese - I like it with crumbled feta, but one can use others chedder, Gouda, Parmesean, kashkavak or a mix. 5 eggs lightly beaten 1/2 tsp salt 1/2 tsp cayenne or some black pepper Optional - 1/4 cup chopped dill Preheat oven to 350 C and oil the baking dish Saute the onions/leeks in the oil. Add in the rest of the vegetables and cook a bit. (You could probably microwave them instead - the recipe in Olive Trees and Honey says to add a cup of water, simmer 15 minutes and then drain, but we don't find that step necessary - it hasn't made a difference in the final result. Combine the vegetables with the rest of the ingredient and put in the baking dish(es). Bake about 50 minutes until set and golden. Serve warm or at room temperature. Often I put in some chopped potatoes in addition to the other vegetables, but with potato latkas, I'd skip that. Carrots don't work well in this, IMO - they are a bit too sweet to be right - but most other vegetables can be used.

1. Think whole foods like fruit, instead of your typical ooey-gooey, high-sugar desserts. CHOCOLATE-COATED FRUIT PARTY PLATTER (source: "Get The Sugar Out" by Anne Louise Gittleman) 4 oz. unsweetened chocolate squares 1 T. unsalted butter (coconut oil is a great substitute for butter - and if you are avoiding dairy because of lactose, the higher the fat content of a dairy product, the lower the lactose - butter has very little lactose) 1/2 c. unsweetened apple-juice concentrate 1 t. natural vanilla extract 4 c. fruit (whole strawberries, bananas, navel oranges, kiwis, etc.) Spray a baking sheet with a vegetable cooking spray (or cover with parchment paper or Release aluminum foil); set aside. In the top of a double boiler, over simmering water, melt chocolate and butter, stirring occasionally; remove from heat and cool slightly. Whisk in juice concentrate a little at a time until chocolate is smooth; add vanilla extract. If mixture is too thick, add a little more concentrate until it thins out. Dip ends of fruit into chocolate mix, twirling to coat lower half of each piece of fruit; let excess drip back into pan until all chocolate is used. Place fruit on prepared baking sheet; place in freezer 10 minutes to set chocolate. refrigerate until ready to serve. Makes 12 servings of 3 pieces each. --------------- Marinated Fresh Fruit Kabobs Marinade: 1/2 c. honey (agave nectar or no-calorie substiute) 1/4 c. water 1/4 c. lime juice 1/4 c. orange juice Fruit: 1 c. honeydew melon balls or cubes 1 c. watermelon balls or cubes 1 c. cantaloupe melon balls or cubes 2 large nectarines or peaches, cut into cubes 8-12 bamboo skewers In small saucepan, combine honey (or substitute) and water; bring to a boil. Reduce heat; simmer 5 minutes. Stir in lime juice and orange juice. Cool completely. Combine fruit in medium bowl. Pour marinade over fruit; toss gently. Cover; refrigerate 1-2 hours to blend flavors. When ready to serve, place about 12 pieces of fruit on each bamboo skewer. 8-12 kabobs ------------- Instead of Apple Pie... Orange Sauced Apples 3 T. agave nectar (or other sweetener) 1 T. cornstarch 1/4 t. nutmeg or cinnamon or apple pie spice 1 c. orange juice 3 cooking apples (For French Apple, add some raisins.) Combine agave nectar, cornstarch, spice, juice, and blend well. Stir in apple slices. Over medium-high heat, bring to a boil, stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. You can top this with sprinkles of crunchy cereal, homemade sugar-free granola or nuts to give it a "crust". 2. Check your local library for cookbooks on the subject. Here are a few that I have in my library that would have appropriate recipes in them. Have your library get them through inter-library loan if they don't have them on the shelf. The "allergy" cookbooks have recipes for frosting/fillings that are dairy-free, as well as other dessert items. -The Complete Food Allergy Cookbook - by Marilyn Gioannini -How Sweet It Is...Without The Sugar - by Jean C. Wade -The Allergy Self-help Cookbook - by Marjorie Hurt Jones -Stevia (Naturally sweet recipes for desserts, drinks and more!) by Rita DePuydt 3. If you can use agave nectar (a natural, low-glycemic, honey-like sweetener), I have many recipes you could use. If you are dealing with Candida, then that requires a whole different approach to foods and agave nectar wouldn't be a suitable sugar substitute. I've used agave nectar as a substitute for "sugar" for many years now. An easy way to use agave nectar is as a substitute in recipes that use honey as a sweetener. "Sugar-Free" is a bit broad. Do you mean free of white table sugar, since things like concentrated fruit juices are also full of "sugar"? White flour and white rice raises blood glucose as quickly as white table sugar, if you are avoiding "sugar" for blood sugar problems. It's easy to substitute agave nectar for sugar in recipes. Muffins and other quick breads also make great "treats" and snacks. Make up batches of mini-muffins and freeze them. 4. Tortillas are a great substitute for yeast-free bread. They can be used for quick meals, including wraps. They are also fun and easy to make at home. 5. Nut milk and rice milk is a great substitute for milk and is easy (and much cheaper) to make at home. Personally, I avoid soy, since it's high on the list of allergens. If it's lactose in milk you are avoiding, then Whey Milk is a great substitute - www.wheymilkusa.com. -Grainlady

I'm saying a heartfelt hello to many familiar faces on this thread! Have been out of town/working and have missed everyone. Hope to have time to post more in the future. Ellie RK: We just had a breakfast similar to the one you're planning that included GF, DF, fodmap diet, chemo, etc. etc. etc. :) Oh, and I have a nut allergy:) It may have been a little more casual than your event, but all enjoyed. The basics: We had scrambled eggs (I used water in the eggs -- I always have), bacon, Canadian bacon, ham and sausage (lots of guys). I cut, diced, cooked, green/red peppers, onions, and mushrooms. I also made some salsa. I had some cheese. I made sourdough bread, dairy-free sourdough English muffins (below), bought GF bread from Trader Jo, corn tortillas and then made dairy-free banana muffins (below). We had salads, fruit and I wished I would have done potatoes but I was transporting this to mom's house and ran out of laundry baskets:) I loved watching everyone make their plates. Lots made breakfast sandwiches, other were "separatists", my dear friend on chemo just wanted toasted English muffins with grape jelly (yeah! I can do that). I had prepared a more formal luncheon for a larger crew the weekend before (pulled pork, salads, desserts) and "deconstructing" is probably the most efficient way to serve many different needs. Banana muffin recipe using dairy-free margarine: http://allrecipes.com/recipe/17652/banana-crumb-muffins/ Sourdough English muffins dairy-free (I made mine wheat): http://www.mykitchenaddiction.com/2012/04/sourdough-english-muffins/ As an aside, the banana muffin picture was sent to my son at school. His response: "I like the crumb to cake ratio":) And yep, too many pictures hanging on the phone:) Also, why did no one tell me about bacon in the oven?????? Oh my word -- I fairly danced when that worked! Good luck -- I know everyone will enjoy your heartfelt efforts (that's the important thing:) Cathy in SWPA