Nutritious, delicious, intolerance-friendly recipes and advice
finding the diet that is RIGHT FOR YOU is the key to managing food intolerance
I’d be surprised if you said yes! There aren’t many people who do. Some say chemical sensitivity is the only type of food intolerance, others say it’s all about IgG. When in truth, both exist and are very real for the people suffering from them. The key to the riddle is knowing how to test for each type.
…
Salads don’t have to be boring. It feels good to be healthy – both inside and out. And if you’re a foodie, you have to do it with taste!
Beetroot and pumpkin are delicious roasted – especially if you can get a little caramelisation on the pumpkin. Tossed through with a sweet balsamic and olive oil dressing, some fresh greens and salty goat’s cheese, it’s a delicious, warming autumn salad.
But which olive oil is best for you?
For anyone with an intolerance to salicylates or amines, extra virgin olive oil isn’t a great option….
a platter of salad is great to share – everyone can choose what they can eat. just add some complex carbs and protein for a balanced meal.
Finally, it’s nearing the end! We can almost say, so long elimination diet, but not yet. Not yet.
It’s a slow process getting back to health and finding the perfect diet to accommodate food intolerances with the right nutrients for you to thrive. Don’t forget that a few well chosen (prescribed) supplements can bridge the gap while your diet or health is lacking.
When we retested salicylates for Sofia, we discovered a clear connection with her eczema, especially the itchiness. So for the time being, we need to be really careful with those. We need to swap berries, onion and hidden spinach for lettuce, carrot, peeled cucumber and zucchini, pear, red delicious apples, bananas and the occasional piece of mango. Avocado is already the hardest thing to give up, but hopefully it’s just for a short time. We have salads or veggies at least twice, usually three times a day, to make sure everyone gets enough.
…
Deliciously flavoursome, a little sweet (from the pumpkin) and gently fragrant (from the basil). This easy risotto makes a lovely meal with grilled chicken or fish and some fresh greens. Only takes about 10 minutes to prep and throw everything in, then set and forget.
Works well with substitutions to keep the salicylates moderate. For the rest of us, it’s very sticky and rich and full of vegetable goodness….
kiddie fish cakes – simple elimination diet
Happy New Year everyone! Hope you have all had a peaceful break and some wonderful family time. I’ve had a lot more time to play with my kids, and I’ve really enjoyed it. Less time to make up new recipes and write blogs, but that’s ok, it’s a good time of year just to be.
In light of my new, more relaxed attitude, I’ve kind of just winged the food challenges for Sofia, letting natural occurrences (like a sandwich at Grandma’s) become the challenge. Here’s what I’ve discovered.
…
Pumpkin soup is such a hearty, warming dish that’s perfect for cold and rainy winter days. And it is so easy! Just chop up your pumpkin and cover with stock – simmer and it’s ready!
These days we hear all about the benefits of bone broth – it’s gut healing, and full of minerals like calcium, magnesium and potassium, which are essential for our wellbeing. My homemade bone broth is quick and easy and uses up leftover bones from Sunday night’s roast chicken dinner. Win win.
This pumpkin soup with garlic and leek, and homemade chicken bone broth, is ideal for anyone with intolerances (as commercial stocks are really high in food chemicals salicylates, amines and glutamates).
I’ve served it with my coriander pesto, and a dollop of sheep’s yoghurt (but coconut yoghurt would be delicious too). Oh and your bread of choice on the side, of course. I had homemade gluten free slathered in coconut oil (dairy free)! You can make this all on the same day, you just need a few hours, or for even more goodness in your bone broth, make it overnight and start the soup the next day.
…Are you or the kids on a limited diet, but want to keep it healthy? Don’t know where to start with substitutions? I’ve been doing this for years, and have the whole range of intolerances in my house… let me help you!
If you can find the time, homemade bread can be so nutritious and delicious
Like most wheat-based breads, gluten-free breads are often full of preservatives (watch out for 280 – 283, as these cause nasty reactions in sensitive kids). The Burgen gluten-free loaves are free from those preservatives, and the bread sticks together nicely for sandwiches (thanks to the sugar, no doubt!). Find that one in Woolies. Check labels and look for wholegrains and seeded varieties for a little more nutrition, like sorghum, buckwheat, brown rice, millet, quinoa. Dovedale is a good natural brand, which makes nice toast (bit dry for sandwiches though). That one is in Coles.
I make my own these days, using a gluten-free bread recipe from The Holistic Ingredient, that’s quick and easy.
…
So, everyone loves chocolate, right? If only it loved all of us back! Chocolate, unfortunately, tops my list of common foods that may very well be causing a food intolerance reaction. Read on to hear what else could be doing you more harm than good…
if chocolate is a problem, small quantities may still be ok… or try my delicious carob cake!
…