Last week I spoke with a lovely woman who was having a hard time sticking to her allergen-free limited diet.  She said she would do great for a while, start to feel healthy and then she would start to eat the things that make her feel bad again.  She  said she missed the carbs and craved breads so this is where she would cheat.

Does this sound familiar?  I personally went through this up and down roller coaster for years before I was able to stay on the diet I’m on now.  It is simply very hard living in a world that offers you food left and right that may taste good to you but will ultimately make you feel sick.

For me, I convinced myself that I could eat wheat and other foods in moderation and that I was okay with this model.  But in truth, I was pretty much in denial because I had a terrible mystery rash on my legs that wouldn’t go away as well as many other physical and emotional issues.

But to tell you the truth, I didn’t want to give up the things I loved to eat.  It seemed too hard, too restrictive and I just didn’t want to go there for a long period of time.  This continued until I came to the point where I either had to change or else go down a road that lead to a lot of misery.

I know this is a big struggle for many of us living with food allergies so I thought I’d make a list of things that help me to stay on the diet I’m on.  If you have more ideas to offer, I’d love to hear from you.

1.  Have a reality check: This is going to be different for you depending on if you’re just starting a limited diet or if you’ve been on one for a while.

Either way though, having a reality check is looking at your life, your body, and your overall well-being and happiness and seeing where you are, and where you’d like to be.  If you’re thinking about starting a limited diet at least for a short period of time, you can make a list of physical or emotional problems that you might hope would be helped by changing your diet.

If you’ve been on a limited diet for a while and it’s helping you feel better – but you find yourself cheating now and then which in turn makes you feel bad again, doing a “reality check” can help you focus on what you really want instead of what looks good in the moment – like, the bagel.

Before I have gone on any kind of limited diet, I have done a “reality check” so that I’m focused on what can improve from my diet change instead of how hard it is to give up certain foods.  I usually think about the problems I’m having – and then give myself a little pep talk about how my life might just get better if I am able to stick to the limited diet.

This works for me because it makes me want better health and happiness MORE than the muffin or bread.  So while I may come face to face with muffins and cereals everyday, when I see them, I tell myself, “That is only going to make me feel _____________ (fill in the blank) if I eat it.”  When I think about the consequence, it’s SO much easier to resist something that looks so tempting.

Of course, if you’re just starting out and don’t know what life is like on the “other side,” it’s a little harder to imagine how you might feel.  But if your doctor is recommending this diet, then they probably know that the diet change will make you feel better.

2.  Make a commitment to yourself and your health: This has to come from inside your heart and mind.  And if you don’t want a limited diet, but want better health and happiness, this is what you can focus on.  It’s a commitment that only you can give yourself.  No matter what your doctor is telling you to do, you still have to decide to do this crazy diet if you want to see if it will help you or not.

This may take time.  I spent over 13 years trying to convince myself that my problems were not that bad and that it wasn’t really the food and that I could eat wheat and gluten in moderation, la de dah de dah!

But you’ll know when you’re ready.  It might be at a very low point in your life where you realize that something has to change.  It was for me.  But unfortunately, sometimes it is because of the hard stuff in life that we are forced to change and take better care of ourselves.

But even if your issues are just mildly annoying to you right now, you can still make a commitment to change your diet.  Either way, you can simply do this internally or you can physically write down your commitment.  This may be helpful if you keep pushing off starting the diet.

So, mark the calendar of when you want to start.  Next to it write out your commitment to yourself to follow the diet and what you’d hope to change by doing it.

3.  Prepare!  Prepare!  Prepare! This is just as important as the reality check and the commitment process.  If you’re not prepared, you probably won’t last but a day on the diet.

If you live alone, going on a limited diet is MUCH easier than when you’re a mom or dad and cooking food for the whole family.  If you’re the only one on the limited diet, this is very difficult because you are around people all the time who are eating foods that you’re supposed to avoid.

However, here are some tips.

Organize your cupboards and fridge so that you create a space that has food that you can eat.  This is very important because once you start your diet, you will most likely be hungry and looking for something to eat.  But if you have an area in your fridge and pantry that has food you can eat, this will make things much easier for you.

Here are some “snacks” that may be helpful to have on hand:

• Lara Bars
• other raw “protein” bars with whole ingredients
• soaked and dehydrated nuts and seeds
• Coconut butter
• Almond, sunflower, cashew butters
• Sardines and canned salmon
• Yogurt
• Fruit
• Hard boiled eggs
• Breads, muffins and crackers made out of coconut flour and nut flours such as almond and hazelnut
• Homemade beef jerky
• Raw granola bars
• Hemp protein powder to make smoothies with

Cook one meal for the whole family as much as possible. Even if your kids and spouse aren’t following your diet, you can still (most likely) cook meals that everyone can eat.  Of course this totally depends upon the degree of limitation of your diet.  But if you can, find recipes that everyone can eat to make cooking easier.

Bake goodies for yourself and your family. Yes, you’ll be craving bread and sweets and everything in between.  So get prepared.  Find recipes that work for your new diet and start baking.  This is the only way you’ll get through the first part of eliminating certain foods from your diet.  And most likely the only way you’re going to stay on the diet for the long run.

And even if you can’t eat dairy, wheat, gluten, eggs, nuts, grains, yeast, sugar, baking powder, baking soda, you can still most likely have baked goods.  Really?!  Yes!  But just be prepared to make them yourself!  If you’re looking for recipes, you can check out the different weekly menu planners I have available.  I am also more than happy to email recipes to people so if you’re looking for something specific, don’t hesitate to ask or contact me.

Make a list of foods you CAN eat: This is also a vital step.  This will help you immensely when it comes to meal planning.  If you’re focused on the foods you can’t eat, you won’t get very far.  But if you focus on the vast array of food that is available, your options begin to show themselves to you.

I personally have an Excel sheet with almost every kind of (“common”) food available.  Then I check off all the things that I can’t eat so that I’m left with the foods I can eat.  From there, I can search for recipes that include those ingredients which I can eat.

If everyone in your family has different limitations, it will be important to make a chart that shows who can eat what.  Then make a master list of what EVERYONE can eat and try to create as many menu options with these as possible.  This way you’ll cut down on the cooking and you won’t have as many foods around the house that you can’t eat.

Look for recipes and experiment:  Before you fully commit to the diet, just start doing some research by finding some recipes that work for you.  You can use your list of “CAN” foods for you and your family and start brainstorming some ideas.  If you’re still stuck, you can check out one of menu planners.  You can also search for recipes through all of the great cooking websites available these days to find recipes that work for your diet.

Once you have a list of recipes that you think will work for you and/or the family, go shopping.  Then start cooking some foods and recipes that may be new to you.  You should do this before your “commitment date” so that you have already started experimenting with new foods before you start.

Menu plan: Once you have made a few new recipes, you will want to plan for an entire week of meals so that you don’t start your diet not knowing what you will eat during the week.  You probably already have some ideas from your experimenting stage.  So add to the list and create at least 5 meals for the week for dinners and possibly breakfast and lunch ideas if these are needed as well.  Make a shopping list too, so that it’s easy to do the shopping when you’re ready.

It’s also very helpful to print or copy all the recipes you plan to use for the week and put them in a folder in the kitchen.  Also print your menu plan so that you know what you’re making during the week.

4.  Take your time and ease into the diet: Once you have done all of the above steps, it would seem obvious to start the diet cold turkey.  But what if this new diet is free of so many foods that you’re used to eating everyday?

The best way I find to go on a very limited diet is to take it in steps.  If you eliminate everything, you will shock your system, probably have a lot of die-off, feel miserable and then want to go back to eating what you ate before – because you actually felt “better” before this crazy diet!

What is die-off? This is the process of the overgrowth of yeasts in our bodies “dying off.”  It’s a good thing and happens when you go on an elimination diet, eat coconut oil, take probiotics or other lacto-fermented foods.  But what can happen is your body is trying to get rid of the toxins faster than it is able to.  So, for a brief time – or up to a few days – you can have symptoms come back stronger than before and you can feel pretty awful.  But this is a GOOD sign!  This is not a sign that you’re doing something wrong.  But it may be a sign to slow down on the probiotics or on your diet.

So in order to avoid incredible periods of feeling miserable from die-off, you can take things slow and at your own pace.  For me, I was on a gluten and dairy free diet.  Then I was introduced to GAPS and slowly eliminated grains.  Then I eliminated all starches and sugars.  Eventually I eliminated eggs, and I am finally gearing up to do the “Intro” diet for GAPS.  This is meant to be done at the beginning of the diet, but for me, it wasn’t the right time yet.  I also feel that I won’t have as much die-off this way since I’ve been eating Full GAPS for almost a year now.

5.  Focus on the positive and seek support: I may have touched on this before, but I’ll say it again because it’s important – focus on the postitive.  Even if you’re feeling awful when you first start, try to stay focused on the fact that you will start to feel better in time.  Everyone is different so I can’t say what will happen for you.  But for many, once they get through the initial detox period, they do start to feel better by being on a limited diet.

The other really important aspect is seeking support from other people.  These can be your family, friends, or people you don’t know who are on the same diet as you.  One resource for people doing the GAPS diet is the GAPS Yahoo support group.  It is very supportive and if you have questions, it is a great place to find answers.

There are also a lot of forums out there for specific diets, so you can try doing a search for you specific diet plus forum.

I think that is it for now.  I’d love to hear from you if you need help with your limited diet or if you have any other helpful suggestions for people on limited and allergen-free diets.

Have a great day!

Deep in my heart I always knew that life was about being happy.  And yet, it seemed like the most illusive thing to me for so many years of my life.  I may have appeared happy on the outside.  I became quite good at putting on a show by appearing happy.  But inside, I felt like I was always on an infinite search for peace and happiness within my heart.  At times I felt like I found it through certain things like creating artwork, dancing and other things I enjoyed.

However, it never lasted.  Life seemed like an endless mountain to be climbed.  I would finally reach one peak, find some joy within my heart, only to be crushed by another plummet into depression.

I talked about some of these ups and downs in this post, and now I am finally writing the follow up story of what happened postpartum.  You may also be interested in this post about all the changes that have occurred while on the GAPS diet.

I will share that the main reason why I am writing this is because I can’t help but share my experience, no matter how hard it is to share it.  It’s one of those things you don’t really want to do, but you feel like there is an invisible string, tugging at your heart, telling you to keep going or doing whatever you’re meant to do in this world.

And some of these things are hard to do.  But it’s for a reason.  I believe we are all meant to help each other in some way.  Even in just small ways.  It doesn’t have to be a huge and giant undertaking.

So, enough with the stalling.

The experiences that transpired in my life after I gave birth to my son are some of the hardest I have ever been through in my life.  What seemed hard before birth now seems like a walk in the park, not to say that all those years of feeling hopeless and depressed weren’t difficult.

Because it was so difficult, I didn’t share it with many people; not until I actually started finding answers (so typical of me, to be so self-reliant).  So many of my family members don’t know the extent to the difficulties we faced as a family the first year or so of Elijah’s life.  And the doctors who I visited never got the full run down because I felt so bad about the situation – namely, I blamed myself.

There is a quote that goes something like, “When things get difficult, keep going.  You are on the edge of breakthrough.”  I don’t know the source and I don’t even think the words are correct, but it was what kept me going on the days I felt like life was falling apart.  Turns out, it was true, for which I am very grateful.

To follow up on my last post just prior to pregnancy, this is where I will start.

The main thing I will focus on in this post will be concerned about the episodes that I began to have postpartum where I went completely crazy for a few minutes a time.  I had other difficulties postpartum, but they seem somewhat tame compared to the crazy episodes where I turned into a monster.

Within a week after giving birth, I had signs of postpartum depression; basically the “normal” feelings of being sad and not having a good reason for it.  I remember looking around our extremely messy house and starting to cry.  During the next several months the sadness came and went but I don’t ever remember feeling really happy during this time like I would have expected to feel with a new baby.

Within eight weeks, my depression and mood swings progressed into times when I felt out of control with frustration and anger.  The first few times were somewhat mild.  One time I got frustrated about something (probably breastfeeding) and kicked over the rocking stool in front of the rocking chair with my computer on it.  It kind of came out of the blue and I was confused why I did this.

Mostly I would just kick things uncontrollably, every once in a while when I was frustrated.  But it was quick and passing.  Brief enough that it just seemed strange.  I wrote an email to my midwife and told her I was kicking things, was unhappy and didn’t know what to do.  But when she came and visited me, the “happy and bright me” was out and everything seemed fine so she never really got the full story.  She thought I was “fine” because that is what I led her to believe.

When I started back to work cooking as a personal chef, this added to my stress.  I was still waking several times a night to breastfeed.  I was also not getting enough to eat because of my limited diet.  (At about 9 or 10 weeks, I cut out dairy, eggs, soy, spicy foods, gassy veggies and other foods out of my diet because Elijah was colicky.  This helped with the colic but I wasn’t getting enough to eat because I didn’t know what to eat.)

I don’t remember exactly when the first major “rage spell” happened but it was sometime within the first three months of Elijah’s life.  I don’t remember why but I started to get completely frustrated and felt very uncoordinated when I was trying to get some food out of the fridge.  I had Elijah in my arms but part of me wasn’t even aware he was there.

I started to “lose it” and for what ever reason, I took my frustration out on the vegetable crisper drawer.  I basically started kicking it and didn’t stop until it was in pieces.  (Now, if you know me personally, this may completely shocking to you.  I seem rather even-tempered, don’t you think?)

Then I ran up stairs (I think I handed Elijah off to my husband) and threw myself in the bedroom in tears.

Part of me was in shock that I could do something like that; another part of me was still steaming with rage and another part of me wanted to ball.  I usually ended up in tears after one of my “freak out” episodes, from the sheer frustration of not knowing why this was happening and feeling so out of control in my life.  I would also go back to being very depressed after one of these “manic” episodes.

These episodes would usually just come out of the blue or sometimes in the middle of the night when Elijah kept waking me up.  I would be feeling pretty okay, and then something would set me off and I suddenly found myself punching the daylights out of something close at hand.  Luckily they were all inanimate objects like the microwave, a wicker bathroom basket, a wooden dish drainer, tea boxes, and other odd items.

These fits didn’t happen every day, and although I didn’t count them, it seemed as though they happened a few times a month for most of the first year of Elijah’s life.  They got worse when Elijah was teething and waking more frequently or if I was working more than I could really handle.

I always had the feeling during these “freak outs” that I was completely out of control.  I also felt completely uncoordinated.  It was like having a new pair of hands that really didn’t belong to me that were doing all sorts of things that I really didn’t want to do but couldn’t help myself.  And I was extremely angry for no reason.  The episodes would usually end by me screaming at my husband to help me, to do something, anything.  He would be holding Elijah to keep him safe from the things I was throwing around the house.

I felt like another person watching a complete lunatic.  Yet it was me, yelling, screaming and throwing stuff, and I was at a great loss as to what to do because I felt such shame about the whole thing.

The worst part of it was how I felt I was harming Elijah by him seeing me in such distress.  I never physically took my anger and frustration out on him or my husband but I felt like I was hurting him by acting this way.

When Elijah was about 6 months, I started doing research about depression and food allergies.  I was still eating wheat (even though I knew I was allergic to it) and one day when I went over- board on eating some home made bread, I felt utterly hopeless and depressed the next day.  I finally (after years of feeling this way) made the connection and felt I had found a big piece to the puzzle.  I stopped eating wheat and also started testing other grains like oatmeal and rye.  I seemed to also react to those as well so I went gluten free.

I thought that going gluten free was the answer.  But I think I was just trying to convince myself that I was doing better.  Sleep deprivation continued and during the fall of 2008 when Elijah was almost a year old, I thought I was going to completely lose it if I didn’t get a good night’s sleep.

The problem was I couldn’t go back to sleep after Elijah woke me in the middle of the night anymore.  It seemed as though the chemicals in my brain that helped with this had been shorted out and I just couldn’t sleep normally any longer.  My chiropractor gave me some “neural transmitter support” supplements, which actually worked like a charm. I could actually sleep again. This helped me to get back on track and eventually I went off of the supplements.

Also, the freak-outs didn’t go away.  During the Christmas of 2008, I experienced more episodes where I ended up either very depressed or freaking out like a crazy monster.

We moved to a larger city the spring of 2009.  We had been living in a very small town which had made life even more difficult in terms of getting the kinds of foods I needed, etc.  Moving ended up being one of the best decisions we made during Elijah’s first couple of years.  Life became easier just because of this one change in our lives.

However, I was still looking for answers.  After we moved I had another freak episode within a month or so of moving (this time it was the microwave that took the brunt of it – luckily my husband was able to fix it).  At this point, it had been happening long enough that I finally asked for some help from a teacher/friend.  She suggested B-vitamins and eating as regularly as possible.  She also pointed out that I needed more “me time.”  All of these things, along with living in a larger city, seemed to help a lot.

Summer of 2009 was a lot better, though not perfect.  Elijah still wasn’t sleeping though the night at 18 months and I do remember having some crazy nights with him.  In general, I think I was still quick to frustrate which I would often direct towards my husband, showing up mostly as nagging and blaming.  Another thing is I had a rash on my hand which I assumed was from Candida overgrowth.

During September of 2009, I was contacted by someone who asked me if I could do menu planning for a specific diet called GAPS, which stands for Gut and Psychology Syndrome.  I checked out the diet and told her it was similar to the limited diet menu planner I had been planning on creating.

I went on vacation to the beach.  At the time I was eating gluten free, but starting to steer more towards whole grains and grain-free instead of a lot of refined gluten free starches.  But I was also still eating some sugar and plenty of starchy veggies like potatoes and sweet potatoes.

I returned from vacation and was contacted by the GAPS lady once again.  She told me that the diet was starting to help her.  She had previously not been able to eat chicken and could now eat it.  Symptoms started clearing up and she said she could actually think straight. Before, she had difficulty even carrying on a conversation with people and now she could actually focus on the conversation.  All of this intrigued me and I looked at the GAPS site again more closely.

I realized that this diet was also largely based on traditional foods like nourishing meat stocks, fermented vegetables and dairy, and whole, unadulterated real foods.  These are all things I loved so I became more and more interested in the diet.  What intrigued me the most was that the diet aims to heal the gut lining, which in turn helps to heal the mind.  (The science behind this diet is really too in-depth for me to write about here – if you’re interested in learning more about it, please read this book:   Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride.)

I read the testimonials and was astounded at the changes that people have experienced through implementing this diet.  I was basically sold.  I am a very believing person by nature, and since many of the symptoms my son and I had been having were described as possible symptoms on the GAPS site, I decided to give it a go.

I ordered the books and didn’t jump in right away, but within a few weeks, I was grain, sugar and starch free.  Because my son had colic, food allergies, slow weight gain, prolonged night-wakings, and at times aggressive behavior, I decided to put him on the diet at well.  I thought it would be easier if we were eating the same things anyway.  As for my husband, he slowly adjusted to eating GAPS dinners but still eats non-GAPS foods at work.  It took a while to find replacements for the things that Elijah and I love to eat but we eventually adapted.

It wasn’t overnight that I started feeling better.  I started having “die-off” reactions after eliminating starches and grains from my diet.  I was also taking coconut oil, which can also create die-off.  There were days I felt awful, like I had been hit by a truck or like I was getting the flu.  Then it would clear up in a day or so and I would feel better.  One time it lasted 3-4 days where I felt like I had every possible symptom I’ve ever had.  After it cleared, I remember feeling like an onion whose skins had been pulled away.

I slowly started feeling better more often and eating the GAPS way got easier.  I started having more energy; I started feeling happy for no reason.  I was even-tempered and was able to focus on my work in a way that had previously been impossible.  I was excited about life again.  I was inspired!  I was no longer anxious for no reason.  My digestion was slower to respond but is now better than it’s been for a long time.

My life with Elijah became much easier.  Keep in mind we started the diet a few months before his 2 year old birthday.  When I told my doctor that things were easier now that he was two, this spoke volumes to both her and to me about how the diet had started to help us.  Oh, and he started sleeping through the night consistently which was a god-send.

I simply felt a lot more patient and Elijah was more relaxed too. Instead of having struggles on a day to day basis, we started actually having peaceful days without any major events.

Even now that Elijah is 2 ½ and he has a temper tantrum about something he wants but can’t have, it is much easier for me to handle this than a year ago.  Because I am even-minded most of the time, I feel much stronger and able to deal with his tantrums.

I also notice that my emotions are much more appropriate.  Before I would fly off the handle because of something very small and my frustrations wouldn’t be very appropriate.  Now, instead of just feeling sad or frustrated for no good reason, I feel these things when it’s actually appropriate to feel them.  I also don’t get lost in the emotion like I used to and it doesn’t stick around as long.

Oh, and yes, no more crazy rageful manic episodes where I feel out of control.  The last one I had was actually after I started GAPS, but I accidentally tasted some goat’s milk.  I was going to make yogurt, and didn’t think a little bit of milk would affect me.

Within a couple hours I started feeling like my head wasn’t on straight and I started getting anal about everything.  I also felt wired like I had drank coffee and couldn’t calm myself down.  At the end of the day, Elijah dumped a dozen eggs I had cracked into a bowl onto the floor.  I looked at it and my eyes just bugged out and I thought I was going to lose it.  At least I had the ability to call my husband inside to help clean it up.  I tried to help but those crazy, uncoordinated hands returned.  I couldn’t do anything without making a mess or throwing stuff around the house so I stormed upstairs.  Lesson learned:  lactose makes Sarah nuts.  (The yogurt I make on the GAPS diet is fermented 24 hours so that the lactose is eaten up by the good bacteria.)

In general I am just happy.  I realize now this is how we are meant to feel, and it isn’t about having lots of money, having the right job, or anything else.  It’s just about being happy in this life, and then from that happiness, creating a life that reflects your heart’s desires.

I tried getting happy in so many ways throughout my teenage years and my twenties.  There is a part of me that wonders what life would have been like for me if I had gone on this diet a long time ago.  Of course I can’t dwell on the past.  But it does motivate me to share and help people who may be going through similar situations that I have been in.  In short, I can’t keep my mouth shut any longer.

If there is one thing I believe, I believe that food affects us on more levels than just physical.  It reaches into the confines of the emotional, mental as well as spiritual realms.  I am and many other people are living proof of this.  I feel as though this is now a gift that God has given me, even though for so long, I felt like it was a curse I was living.

Since I posted my last blog post, I received some feedback from a family member that I may be Bipolar or manic depressive.  I have to confess I don’t go to regular doctors very often and I’ve never been diagnosed with these disorders.  However, after doing some reading and reflecting, I do believe it’s possible I’ve been Bipolar for quite some time and didn’t know it.

To me, while diagnoses may be nice to have, it’s not vital to my recovery at this point because I found the GAPS diet.  I am very grateful for it, I can’t even begin to really express it.  It’s not easy for me to put this blog post up on my website – I stalled doing it for many months.  But like I said, I just can’t stay silent about this.  Up until less than a year ago, my symptoms affected me on so many levels of my life from the physical to the spiritual to the financial.  Now that my life has completely changed, simply from following the GAPS diet , I cannot help but share.

I know – this diet is hard to be on.  Many people can’t imagine eliminating all grains, sugars, starchy vegetables, hydrogenated oils and all canned and processed foods from their diet.

But if you can’t imagine not eating these foods, maybe for a moment you can imagine what life would be like if you were even-minded, happy, energetic, and healthy every day?

Believe me.  It’s worth it.  Life is worth it.  And above all, our children are worth it.

First of all, the brain isn’t separate from the rest of our bodies.  Of course this is obvious when we look at the human body.  But somehow, we have been led to believe in our culture that our stomachs and the food we eat don’t really affect our brains and how we think.

In Five Element Acupuncture, the body is viewed as an intricate whole.  There are separate systems but each one of these systems or elements affects and relies on one another.  It is also said that the Earth element, which is connected to the stomach and the spleen, is the most important element, or the Mother of all elements.  If out of balance, this can lead to many other imbalances within the body, mind and spirit of a person.

To understand this, you only have to imagine the Earth.  When the Earth is diseased – unhealthy plants, too many toxins, pesticides, etc. – this has a detrimental affect on the living organisms on the planet.  We have seen the result of pollution on the Earth over the past several years and can attest that an unhealthy planet leads to diseases in plant, animal and human life.

Another example:  Imagine a bicycle wheel and the spokes that come out from the center.  The stability of the center is vital for the bicycle wheel to function properly.  Now imagine a broken center, where the spokes don’t connect properly or there isn’t any real substance of the center to hold the spokes.  So what happens?  The wheel falls apart.

Now return to the human being.  The stomach or Earth element is our center.  It is the place where the nourishment and food we eat becomes digested and transformed into energy in order for our bodies to be healthy and happy (hopefully!).  It feeds every cell in our bodies, especially our brains.  So in essence, the food we eat fuels the way we think, how we feel, and how well we are able to accomplish a task at hand.

We don’t usually think about food in this way.  But when you take into consideration that alcohol can affect speech, actions and thoughts, it is easy to understand that the food we eat also affects our minds, either positively or negatively.

Now imagine the Earth element or digestive system that is imbalanced or unhealthy in a person.  The result is that the food doesn’t become digested properly.  Toxins, yeasts, and unfriendly bacteria build up simply because there is a shortage of the good bacteria or normal gut flora to keep these toxins in check.

The Earth element is very unhappy in a person like this.  And what’s more, the gut lining of this person becomes damaged.  This is what is termed “leaky gut syndrome,” where undigested food and toxins leak through the gut and into the rest of the body.

Where do these toxins go?  They can go all over the body, unfortunately, and wreak havoc on any other body part.  Skin rashes, eczema and psoriasis can begin this way, from an unhealthy, leaky gut.

Where else do you suppose these toxins swim to in our blood stream?  Unfortunately, these toxins reach the brain and cause all sorts of malfunctions.

What are some of these problems? To name a few; depression, autism, ADHD, Obsessive-Compulsive Disorder, learning disabilities, schizophrenia, anxiety, nightwakings, behavioral problems, hyperactivity, bipolar disorder and others.

Is this for real?  Yes, and a lot of people, including some doctors, still don’t believe that a poor digestion has anything to do with the way one acts, thinks or feels.  But fortunately there are doctors, parents and other people who can vouch that this is indeed true.

One of these pioneers is Dr. Natasha Campbell-McBride who wrote Gut and Psychology Syndrome.  She is a doctor of Neurology and Human Nutrition and she herself has a child who was diagnosed with learning disabilities.  But through a specific diet, she was able to heal her child who now lives a normal and healthy life.

Reading this book has been like finding the missing piece I’ve been looking for over the years.  Everything she writes makes perfect sense, even if sometimes I have to read it 2-3 times because it is a little technical.  I haven’t even finished reading it yet, and when I do, I’m going to start over at the beginning.

In my recent posts, I have written about how my diet is going the grain-free direction.  Actually, it’s already there, I think for at least a couple weeks now.  I have decided to do the GAPS diet, which is a grain-free, sugar-free, starch-free diet.  (I am waiting to do the Intro. diet until my son is no longer nursing.)

This diet is based on the Specific Carbohydrate Diet with a few modifications.  From the GAPS guide book:
“GAPS relieves symptoms of Autism Spectrum Disorder, Celiac Disease, depression, colitis, Obsessive-Compulsive Disorder, learning disabilities, diverticulitis, Cystic Fibrosis, chronic diarrhea, schizophrenia, Attention Deficit (Hyperactive) Disorder, anxiety, Crohn’s, rheumatoid arthritis, nightwakings, eczema, non-anaphylactic allergies, asthma, behavioral problems, gas, bloating, constipation, feeing difficulties, coilc, reflux, food intolerances, vomiting, heartburn, psoriasis, dyspraxia, hyperactivity, urinary and fecal incontinence, malnutrition, tummy pains, stool abnormalities and more.”

Why have I decided to do this diet?  If I stay away from certain foods, such as most dairy, gluten, soy, beans and most sugars, then I can keep my food allergies and symptoms in check.  However, I don’t feel that eating a limited diet like this is ultimately going to heal me from my food allergies.

What I have been learning  is that through a specific protocol of avoiding all grains, starches and sugars (honey and fruit is okay), while giving the body probiotics and nutrient packed foods that are easily digestible, the gut lining can begin to heal.  After about two years on this specific diet, people’s guts have normal gut flora, their linings are healed and they will no longer have the symptoms they once had from eating certain foods.

This means that for many people, they are able to eat dairy products again, maybe after years of avoiding them.  People become “un-allergic” to other foods too, such as eggs and nuts.  It is also said that after the gut lining heals, you can deviate from you diet and eat some grains (even glutenous ones) here and there and you won’t have the symptoms you used to have from eating these foods.

Now, would I rather continue eating a gluten-free diet for the rest of my life?  Or will I be able to stay grain-free for two years in order for my body and gut lining (the source of the problem) to heal so that I can live a healthier and happier life?

Although this diet is not easy, I am choosing the latter.  For many people with children with autism or other mental and digestive problems, this diet is their last straw and hope.  Although this diet is not a “quick fix,” there are many families, individuals and families who have done the diet with success and have had some amazing results.  Click here for testimonials.

I think I’d better stop here.  I am very passionate about this subject, this diet and what it can do for millions of adults and children who are suffering right now.  Please help me spread the word, check out the diet or tell someone you love about it today!

Raw Zucchini Chocolate Cake

For whatever reason, many of the recipes I worked on this week ended up being raw or mostly raw.  In part, I was continuing my quest for some travel-friendly treats for my son and decided to try some raw fruit and nut balls, similar to Larabars.

I was also testing recipes for my menu planners for limited diets free of gluten, grains, dairy, eggs sugar and other common allergens.  Many raw recipes work great for people with a lot of food limitations.  The only drawback I find is that they use nuts extensively, which is a common allergen.  I find though, that seeds such as pumpkin, sunflower and sesame seeds can be used in place of nuts in some of these recipes.

As far as eating raw nuts goes, it is really best to soak them for a varied amount of time, depending upon the nut or seed.  This process is what releases their enzyme inhibitors and unlocks their full nutritional value.  In terms of soaking, you can either soak just long enough to germinate, or longer to sprout (however it’s difficult to sprout some nuts).

I have to admit that I didn’t soak the nuts and seeds in the recipes I tested this week.  This was partly due to the recipes not asking me to do this and in part laziness and impatience on my part.  However, if I were to do them again, I would soak the nuts and seeds in these recipes.

Here is a list of some new and yummy things I made this week:

Cashew Apricot Bliss Balls and Cherry-Walnut Bites

Cashew Apricot Bliss Balls (raw).  These turned out pretty good but if I made them again, I would use a different kind of dried apricot.  The ones I used were from Trader Joe’s.  They are unsulfured but I had forgotten how tart they are.  I also used lemon zest instead of orange zest, simply because I didn’t have an orange.  But they would be a lot better with the orange zest.  I also would up the cardamom and ginger powder as they were not that noticeable.  Also, like I said above, I would soak the cashews for 2-2 1/2 hours.

Cherry Walnut Bites (almost raw;  can be made raw with raw chocolate or leaving out the chocolate).  These are delicious.  If I made them again, I’d use raw chocolate or raw cacao powder.  Again, I would soak the walnuts – they require 4 hours germination time.

Seed Cheese from Rawvolution (raw).  This cheese if made from sunflower seeds so it is great for dairy-free and nut-free diets.  The original recipe for this raw and dairy-free cheese calls for a raw soy sauce called, Nama Shoyu.  But since many people I cook and plan for can’t eat soy, I left this ingredient out.  I balanced out the recipe by adding a little salt and water.  I also used only about 3 cloves of garlic, verses the 5-6 called for.  It was plenty garlicky for me and my husband really liked it.  We’ve been enjoying it on pasta and toast.  When I make this again, I plan on soaking the sunflower seeds – they require 2 hours germination time.

Curried Kuri Squash Soup

Curried Kuri Squash Soup (from the Kuri Squashes from our garden – not raw).  I didn’t write down this recipe as I made it this time.  But I normally cream this soup with ground up cashews and season it with curry, ginger, and salt.  I think I also added a bit of honey to sweeten a bit this time.

Raw Zucchini Chocolate Cake

No-Bake Zucchini Cake (almost raw; can be made raw with raw cacao).   This is a quick and easy, yummy dessert.  It may seem strange not to bake the zucchini but you really don’t need to!  It is rich, moist and dense.  But also so healthy, you could have it for breakfast.  When I make this again, I’m going to soak the nuts for 6 hours.

Raspberry Cream (raw) This is my new favorite smoothie or dessert.  Don’t let the avocado in it fool you – it is simply delicious and you wouldn’t even know the avocado is in there!  I made it as the recipe called for and also with dates instead of banana.  Both were yummy.  Sorry, no picture.  Both times I made it, it disappeared too fast!

Balsamic and Basil Salmon: cooked in a cast iron skillet, this was Monday’s dinner. Fast and easy, I simply cooked the salmon with a bit of lemon juice and olive oil.  Seasoned with salt and dried parsley.  When it was done, I drizzled a little olive oil and balsamic vinegar on top and garnished with freshly chopped basil from the garden.  Very fast and very good!

Raspberry Cream Recipe – adpated from www.WildHealthFoods.com

• ½ cup frozen or fresh raspberries
• 1 large ripe banana or about 4-5 soft dates
• 1ripe Avocado
• Pinch salt
• about 1/2 cup or so homemade almond milk

1) Blend all ingredients until smooth.

2)  If you want to make your own almond milk, soak 1 cup almonds overnight, drain the water, then blend with 5 cups filtered water and a bit of raw honey.  Strain through a mesh strainer or “nut bag.”  Yum!

And once again, I am writing this post as part of the Tuesday Twister Carnival at GNOWFGLINS.com. Make sure to check out the other wonderful and nourishing foods the other participants cooked up this week!

I recently checked out the book, The Kid-Friendly ADHD and Autism Cookbook at my library to see what new recipes I might find for the GF and CF diet.  I haven’t completely finished perusing the book but for the most part I would highly recommend it.  One great thing about it is that it has many soy, nut, egg and corn-free recipes as well.

One recipe that caught my eye was the “Sensory Sensible Pot Pie Muffins.” This recipe is a muffin for kids who can’t eat gluten and dairy and who may not like to eat regular chicken or vegetables.   To solve this problem, they put the pureed chicken and veggies right into the muffin.

This, I gotta try, I said.  My son used to eat literally anything I put in front of him.  But with the toddler stage, he has become a bit more picky.  He still loves cooked veggies, especially green beans but isn’t too fond of chicken these days.

Also, since we’re on the go a lot, I was looking for a snack that was travel-friendly, healthy, gluten and dairy-free and high in protein.  These muffins seemed like the answer!

Pot Pie Muffins made with Namaste muffin mix

I really tried to follow the recipe for the first attempt.  But I have to say that although it looked easy, it turned out to be confusing.

Here’s the recipe:

• 1 box (14.8 oz) store-bought GFCF muffin or quick bread mix

• 1 cup pureed vegetables (one or more of the following:  carrots, squash, peas or green beans)

• 1/2 cup applesauce

• 1/2 cup pureed chicken*

Steps:

1. In a large bowl, prepare cake mix batter according to package directions.  Add pureed vegetables, applesauce and chicken and mix to combine.
2. Lightly grease muffin tin or line with paper liners.  Spoon the batter into the muffin cups, filling each about 2/3rds full.  Bake at 375 F for 25-30 minutes, or until a toothpick comes out clean.*To puree chicken, combine cooked, chopped chicken with a bit of water or stock in a blender and blend until desired consistency is reached.

Easy right?

Okay, so first of all I have to tell you that it’s a production to make these muffins.  If you want to make them, make the chicken the night before and make extra veggies when you make dinner for the muffins.  That way you are already half way done.

The other thing that was a bit of a challenge was finding a muffin mix free of sugar.  I personally don’t like using cane sugar in baking and every mix I picked up had this in it.  Also, I couldn’t find one that was exactly 14.8 oz and I didn’t have time to figure out mathematical calculations in my head with my toddler yelling at me, “down, down!”

So, I ended up grabbing the Namaste mix because I wanted to make it simple and follow the recipe as best I could.  It is also made of brown rice verses white rice flour and is free of most allergens.

When it came to baking, I measured out just under 2 cups which is about 14.8 oz.  So I have a bit of mix left because it was a full pound.

So when I went to prepare the muffin mix, I felt I should modify the muffin mix directions because 1) I wasn’t using the whole bag and 2)  I felt like these muffins were going to be way to wet when I added the chicken, veggies and applesauce.  So I decided to use one less egg than was called for in the mix (called for 2).

They seemed like a good consistency so I went ahead and baked them.  They were actually good, but still a bit wet.  They taste more like heavy cake than a muffin.  They also deflated a bit due to the heaviness.  I personally like my muffins a bit more muffiny than these turned out to me.  It may have been that the extra egg would have helped, I am not sure.

No matter what I think of the muffins, Elijah loved them.  So there you go!

I decided to take a new approach and sack the prepared mixes.  I started again with one of Elana’s recipes with coconut flour because I was interested in making them grain-free as well.  They already called for carrots since they were her carrot muffins so this was a good start.

Pot Pie Muffins adapted from Elana's Carrot Muffin Recipe

Here is her recipe and what I did to change the recipe is next to her’s:

Gluten Free Carrot Mini Muffins
¼ cup coconut flour (I used 1/2 cup)
¼ teaspoon celtic sea salt (I used 1/2 tsp)
¼ teaspoon baking soda (I used 1/2 tsp)
1 teaspoon cinnamon, ground (I used 1.5 tsp)
3 eggs (I used 5 eggs)
¼ grapeseed oil (I used 1/2 cup)
¼ yacon syrup (I used 1/3 cup agave nectar)
1 tablespoon vanilla extract (to tell you the truth I forgot to add this, but would do 1.5 Tbsp)
1 cup carrots, grated (I used just over a cup and I grated them instead of cooking and blending)
¼ cup currants (I used 1/3 cup)
I added:
1/2 cup chicken puree
1/2 cup applesauce

1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
2. In a large bowl, blend together eggs, oil, sweetener, (applesauce, chicken) and vanilla
3. Blend dry ingredients into wet, then fold in carrots and currants
4. Grease a mini muffin tin with grapeseed oil and then dust with coconut flour
5. Spoon approximately 1 teaspoon of batter into each greased mini muffin cup (I used regular sized muffins and it made about 15 and took 25 minutes in the oven)
6. Bake at 350° for 10 minutes
7. Cool and serve

I had a good feeling about these muffins as I was mixing them and as they were baking.  They smelled yummy with the added cinnamon and I felt like they were going to be better than my first attempt.

Besides them sticking to the pans a bit, they were much better than the first recipe – much more springy and muffin-texture-like than the first batch.

The only thing that my be a problem for people is they definately need eggs – I used 5.  With this amount of eggs in them, it would be hard to convert this particular recipe to be egg-free.  They also have coconut flour in them but if one is allergic to coconut, you could use a GF baking blend with rice, tapioca and arrowroot.

As far as making these little babies last, I wrapped each one in plastic wrap and then put them all (except a few to munch on) into a freezer bag and froze them.  That way I can just take out one or two when we need them and they will last a lot longer.

And what did Elijah think of the second batch?  He gobbled them up too!

Anyone else have some great travel-free healthy snacks for kids?  I’d love to hear about them!  Thanks so much!

I receive a lot of emails from people who have found my site and are looking for ideas for their very limited diet.  Some of these people are at a complete loss as to what to eat because their diet is so limited.  I received one of these emails from someone last week inquiring about a diet for her daughter.

Here was her list of foods that her daughter was told to avoid:

gluten (wheat, barley, oats, spelt, kamut, tricale, and all products containing gluten such as soy sauce, etc)
grain (includes rice, millet, teff, and other gluten-free grains)
dairy
egg
soy
corn
banana
kiwi

This is a similar list to many of the people who come to me.  There are definite variations and more limited diets like those without any meat or fish, legumes, nuts, all fruit, etc.  But I thought I’d start with this diet to give you some ideas on where to start.

So what do you do when you get a list like this?  My hope is that in this post, I can give you my process for starting to come up with some foods and recipes you can eat when you receive a long list of foods you should be avoiding, even temporarily.

I am also working on compiling my recipes into menu plans for different diets such as this one so that people can have a menu planner for their specific limited diet.  I am also going to start writing some blogs about how you can start to do this for yourself!

1.  Focus on what you can eat, not what you can’t! Make a long list of all the foods available in your grocery store, farmer’s market and local health foods store.  Make categories for the main food groups and list all the foods under them that you can find.

Categories would include: meat, seafood, dairy products, fruits, vegetables, herbs, spices, glutenous grains, gluten-free grains, grain-free “grains,” condiments, nuts, seeds, legumes, and sweeteners.

The most difficult part of receiving a list such as the one from this woman for her daughter, is that you have to be very creative when it comes to having foods that resemble grains, baked goods and pastas.

As a little help in the grain and grain-free department, here is a list that you can start with.  There may be others on the list I haven’t thought of or forgot to include:

Wheat-free grains:
spelt, oats, kamut, rye, barley plus all gluten-free and grain-free “grains”

Gluten-free grains and flours:
rice, all varieties
brown rice
corn
gluten-free oats
teff
millet
sorghum

Grain-free “grains,” flours and seeds
buckwheat

quinoa

amaranth

chia seeds

potato starch

sweet potato flour

yam noodles

pumpkin seed flour

coconut flour

almond meal

pecan meal and other nut meals (made from grinding any nut very finely)

blanched almond flour

flax seed meal

hemp seeds (great as protein powder)

tapioca – this is made from the cassava root

arrowroot

besan or chickpea flour

sunflower seeds (can be ground)

sesame seeds (can be ground up as well)

As you can see the grain-free list is pretty long!  I could probably keep going but I’ll stop there.  It’s really just a matter of knowing what to do with these ingredients once you figure out that there is quite a bit of variety out there!

2.  Highlight all the foods you can eat on the list. Focus on these foods and what you can create from them.  This first step will help you immensely if you can get through it.

3.   Going  back to the example diet that I listed before, here are the things that her daughter can eat based on doing this process.

All meat and seafood - this is a huge plus if you’re in this boat.  The challenge with this is some kids just don’t like meat or won’t eat it.  But if you aren’t a vegetarian but have a limited diet, this helps a lot with meal planning.  Also, you can bread fish and chicken with almond or pecan meal and it makes it more appealing to children.

You can also make chicken puree and slip this into things like potato pancakes.  More on this in a future post.

All veggies and all fruit except for corn, banana and kiwi.  It’s also helpful that her daughter can still eat potato as this is in a lot of foods and can also be used as a starch in baking.  Vegetables and fruits are so versatile – a great opportunity for creativity.

All beans except for soy. Beans are hard to digest in general so this may be something that she would eat every now and then but it also depends on her health issues.  Chickpeas can be ground into a flour as well as others such as fava beans.  I personally don’t like the taste and find them hard to digest as flours but they are an option.

All nuts and seeds. This is extremely helpful that she can still eat nuts and seeds.  Peanut butter isn’t even on her list (though this is a legume).  Nuts can be used as nut butters, flours, nut milk ( which would be a good option for her for a milk alternative since she can’t have soy or rice), cheese (though commercial brands have casien in them), as breading on chicken or fish, dairy-free cheese sauces (cashews) or just eaten whole as a great snack.  They are most digestible however if they are soaked and then dehydrated.

Most condiments: mustard, ketchup, vinegars, lemons and limes, oils.  As far as mayo goes, you can find an egg-free version but it’s made with soy.  I have a recipe for mayo made from cashews but I haven’t tried it yet.

All herbs, spices, chocolate and carob: You can make a meal with a piece of fish or chicken, some garlic and onions, vegetables and some fresh herbs and spices.  Very simple but very good.  There are infinite ideas and recipes out there in terms of just using meat or fish, vegetables and fresh herbs and spices.

She can also still eat chocolate and carob as long as it’s dairy-free and grain-free.  You could make grain-free chocolate or carob muffins, cookies, cakes, etc (search for grain-free and egg-free dessert recipes).  Even make your own hot chocolate with some cocoa powder, nut milk and a sweetener.

All sweeteners: also another plus.  Try to stick to raw honey, agave, molasses and real maple syrup.

Some alternatives for what she can’t eat:

Eggs: This can be a tough one if you’re used to baking with eggs or having them for breakfast.  However, there are several egg substitutes you can use when you’re baking, as long as you’re not making a quiche.  There are egg-free quiches but they are made with tofu, and she can’t have soy, so that is out.

As far as some other breakfast items, this is going to be more challenging without the eggs, grains and dairy-products.  But here are some ideas:

turkey or chicken sausages
grain-free pancakes
amaranth bread
turkey bacon
quinoa or buckwheat muffins, made grain-free, egg-free and dairy-free
nut butter on grain-free crackers
fresh fruit – smoothies, fruit salad

Dairy-free alternatives: This is really a topic in and of itself, so I won’t go into this completely.  But as I mentioned earlier, her choice milk would be almond or another nut milk or hemp milk.  You can make your own nut milk very easily.  Coconut milk would also be a good option.

As far as cheese goes, here is a good dairy-free cheese that is also grain-free.

Some people can eat ghee in place of butter, which is clarified butter.  Also, coconut butter is a great alternative to butter.  It is delicious!

She can also eat coconut yogurt and coconut ice cream, great alternatives (and yummy too) since she can’t have dairy, soy or rice.

Cornstarch alternative: Arrowroot powder can be used part for part in baking recipes that call for cornstarch.  You will also need to find a corn-free baking powder for baking.

Soy-free soy sauce: One last tidbit I’ll leave you with.  Here is a recipe I recently came across for soy-free soy sauce.  It looks very good to me but I haven’t tried it yet.  A good alternative for someone who loves asian food but can’t have soy.

4.  Get organized: Once you have compiled a list of recipes you’d like to try that fit your new diet, the next step is to organize them for them week.  Print them out or make copies from cookbooks.  Then look through the ingredients to see what you need to add to your shopping list for the week.  Then, yes, go shopping, or order unusual ingredients online.

5.  Be brave and take baby steps: Take the last step and be brave to try something new.  It can seem daunting at first to use unusual ingredients you’re not used to using in cooking and baking.  But start with something most familiar to you and go from there.  Take baby steps.  Try one or two new ingredients a week so you don’t get overwhelmed by too many choices.

6.  Don’t get too discouraged: Expect to have some flops.  You’re learning something new and it may take some time to learn some new tricks of the trade.  But be patient and keep trying.  Pretend you’re on an adventure and your next meal is your next mission.  This may sound corny but if you can get excited about creating new and delicious foods, you will most likely have better results than if you think you’re making another disaster.

Good luck!  I’d love to hear from you so leave a comment about your own adventures in allergen-free cooking and baking!

All the best,
Sarah

Farmer in a buckwheat field

Yes, it’s the middle of winter, so I feel somewhat strange writing about “the bountiful harvest.”   It feels more appropriate to be writing about such things towards the end of summer when there is truly a bountiful harvest of fruits and vegetables.

But maybe that is why I’m writing about it now.  A little reminder of what exists, grows and blooms on this place we call home, the earth.  Even now, the seeds that will soon sprout into plants are simply taking a rest.  We don’t see them so it is easier to forget that they are there.

Then when spring comes, it is always a miracle to watch the earth slowly turn green and the plants start to blossom.  This is of course less noticeable in places that are more temperate, but this process this occurs.

What inspired this little post is my continued work on my cookbook (name still to be determined) where I am writing all about the ways one can substitute while cooking when following a diet limited to any of the following:  wheat, gluten, dairy, soy, sugar, egg, nightshade veggies, grains, corn, meat, seafood, yeast and so on.  I recently wrote about the different ingredients one could use if following a grain-free diet.  If you haven’t heard this term before, it may at first appear very limiting.

It is actually quite opposite.  People on a grain-free diet can still eat a rich diet of carbohydrates found in foods such as quinoa, amaranth, buckwheat, tapioca, potato, as well as high-protein flours made from beans and nuts.  Quinoa, amaranth and buckwheat are technically seeds, and therefore can be eaten by a person on a grain-free diet.  These “grains” can be ground into flours, or cooked as is, to create bread and other nutritious dishes.  Almond, coconut and hazelnut flours can also be used to create baked goods that are just as good as those made with wheat.

For anyone on a limited diet, it can at first appear that there is nothing you can eat to replace what you used to eat on a regular basis. But when one is willing to venture into what I’d like to call the “bountiful harvest” of the earth, there are many foods that can be used to substitute and create new and wonderful dishes.

Furthermore, it seems to me that most people stick to just a handful of foods that they eat on a regular basis.  Take one of these out due to food allergies or another condition and a person may become lost as to what to prepare.  I think this is mostly due to the fact that the alternative grains, seeds, fruits and vegetables are not used in most of today’s processed foods.  Unfortunately, wheat, soy, dairy and corn are used almost exclusively over many other alternatives.

But this is where we have to use a bit of our creativity and a little investigation to discover some new foods and ways to create new and delicious dishes.  And you might be surprised, that the more you look, the more you will find!  The following recipe is an excellent example of how one can create a wonderful dish that is free of common allergens.  Enjoy!

Buckwheat or Quinoa Crepes
(Dairy, wheat, gluten, grain, egg, sugar, corn and soy free)

Recipe from www.grainfreeliving.com

Dry ingredients:
1 cup buckwheat or quinoa flour, or combination of the two
1/3 cup pure Potato Starch
1/2 tsp cream of tartar
1 tsp baking soda
pinch salt

Wet ingredients:
1 Tbsp olive oil
1/2 tsp apple cider vinegar
Enough filtered water to make mixture a runny cream consistency. (I used about 1 ½ cups)
1 egg (optional – they taste great without it).

Steps:

1. Combine dry ingredients well.   Add water and mix well.  Add Oil and vinegar last.   Let sit for as long as possible – overnight will produce the best flavor, but it is OK to use right away.
2. Pour into non-stick fry pan as you would a crepe – and cook until brown.  (the second side does not brown in the same way as the first)
3. Fill with avocado and salad with a drizzle of vinaigrette and seasonings of choice.  You can also add some slices of cooked meat or any other filling of choice – really yummy!!!  We love them as just pancakes – add butter, maple syrup, coconut butter, almond butter, jams, etc and enjoy!

Here is a list of ingredients I use on a regular basis in cooking to make food more delicious. I also use many of these in combination with each other.  This creates a whole new taste and you might be surprised how different combinations can make or break a meal.  The best thing is to experiment with different quantities and combinations of some of these ingredients.

There will most likely be something that doesn’t agree with you on the list.  Focus instead on using the other ingredients and see what you can come up with to add some spice to your food.  I am sure there are other ingredients one can use in allergy-free cooking.

• Salt and pepper:  sea salt is best
• Fresh and dried herbs and spices: The list is too long to print here.  Browse your bulk herb or bottled herb section at your grocery store to see if you can find something new and interesting that may add some new life to your food!
• Curry paste: comes in yellow and red, possibly others
• Fresh ginger root: fresh is best or if buying a jar of grated ginger, check the ingredients for high fructose corn syrup or other ingredients you may be sensitive to
• Onions and garlic: can be raw, sautéed, steamed, caramelized, roasted, minced, diced, sliced, etc.
• Diced celery and celery seed: cooked or raw
• Lemons, limes and oranges: also the zest of one or more of these adds great flavor
• Coconut milk: buy whole, unsweetened and organic if possible
• Tamari and Miso: if you can eat soy, these add great flavor.  Tamari is wheat-free soy sauce.
• Honey, agave, maple syrup
• Vinegars: apple cider vinegar is the best.  Some vinegar has sugar added to them; use with care.
• Mustards and ketchups: most ketchup has sugar added to it but it is possible to find it without or make your own
• Nuts and seeds: whole, ground, chopped or as butters
• Olive oil, butter, coconut oil
• Chili peppers and green chilies
• Seaweeds: adds flavor and nutrients to food; great substitute for salt
• Nutritional yeast: full of B vitamins, this adds a cheesy flavor to foods
• Sesame oil: can be regular, toasted or some have added spices
• Tomato sauce: great for pizzas, spaghetti but also great for other dishes with a tomato base.  I try to find brands that are sugar-free.

Do you have more ideas on how you spice up your allergen-free food?  I would love to hear your ideas!  Please post a comment!

In every situation where you are faced with the reality of your limited diet, you may also have different issues come up.  It is very common for people with diet limitations to have different feelings about their new diet.  If you’re just beginning a new diet, it may be more difficult as you may feel misunderstood or left out leading to feelings of frustration, anger, or sadness.

So where does acceptance come in with all of this? As humans, when we don’t like something, it is our initial reaction to want to change or fix it.  The other side of this coin is that we may resist the change or circumstances that life is giving us.  What we end up with is being unhappy with our situation, trying everything possible to change it, or simply giving up and believing that life is going to be miserable for us.

Even if our outward circumstances did change, it may not really bring us the peace and happiness that we think it will. In other words, is it really the pizza we miss?  Maybe yes.  But on a deeper level, if we can accept our feelings about not being able to eat the pizza, we will come closer to being “okay” with the fact that we can’t eat it.

Acceptance can be tricky.  We hear we “should” or “need” to accept our circumstances. So our mind goes, “I accept the fact that I can’t eat pizza,” while our heart feels totally despondent.  How do we go from not accepting or not liking what is happening in our lives, to being okay with what life serves us?

The answer is really in the word acceptance. You can’t suddenly start repeating a positive affirmation like, “I really love eating gluten-free,” when in fact you really don’t.  But what you can do is accept the fact that you don’t like it or don’t want to do it.

This is an interesting paradox.  We are hardwired to not accept the things we don’t like. But liking and accepting are two different things.  You don’t have to like the fact that your diet is limited but you can accept the fact that you don’t like it and that opens to a whole new perspective.  The more you can open to the place in yourself that feels the restriction, the more you can open to peace and healing.

Here are some practical things you can start doing today:

• Notice your thoughts more and where they dwell. What do you think about when you are about to cook or sit down to your next meal?  If you can identify a specific thought, it may be a doorway for you to see how you are feeling about your diet.
• When you identify a thought or emotion that doesn’t feel good, take time to sit with it. Write it down and give it a voice.  Then ask yourself if there is something you believe about yourself or life that is creating this thought or emotion.  This belief will be something significant to you.
• Then allow yourself to accept this feeling as part of yourself. The more acceptance you can give to this place, the more at peace you will be.
• Remember that you are a whole person with a spectrum of emotions. To accept yourself fully means to accept all of you – from the happiness to the sadness and anger to joy.
• Find a support system – on-line forums (there are many different ones such as for celiac disease or food allergies), a local group where you can share and meet others, or even with a few close friends who understand what you may be going through.  Simply sharing with someone can be healing.
• Begin nourishing yourself with delicious food. Allergen-food may be different but it doesn’t have to taste bad!  Make a commitment to start cooking for yourself more often if you haven’t already.  And begin compiling new recipes that satisfy, heal and replace old favorites you used to love.

What is a consulting session all about?

There are many reasons why I do consulting with people, probably as many reasons as there are people.

I say that because each person is unique. Each person’s situation, lifestyle and experience is different.  While one person has children who have allergies, another person may have personally lived with food allergies or celiac disease their whole life.

Everybody’s challenge is different but I am here to help in whatever way you need; may it be extra help with cooking techniques, learning to adapt recipes to your needs or support with following a restricted diet.

You can also learn more about it by clicking here.

Or, you can contact me if you are interested in receiving a free 15 minute consult over the phone.

Many blessings!

Sarah