How to Meal Plan for a very limited Grain-free, Dairy-free, Soy-free and Egg-free diet

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)

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.

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Making sauerkraut and other adventures



I have to admit I have never liked sauerkraut.  I don’t even like looking at it most of the time, much less smelling it!  My husband’s family serves it every year at Thanksgiving after they’ve cooked it for hours in a crock pot.  It is very brown and limp looking and I simply can’t stand the smell.

I don’t think I ever ate it as a child, but remember trying it at some point and just not liking it.  So I guess you can say that my faint memories combined with my present reality during Thanksgiving has put a damper on trying to make my own lacto-fermented sauerkraut.

One thing I knew before I decided to give it a go is it would be different from my inlaw’s version because you don’t cook it.  And after continued praise of this culinary concoction from countless resources, I have finally given into giving it a try.

The main praise of lacto-fermented sauerkraut (along with other lacto-fermented veggies and fruits) is that is has beneficial bacteria, or naturally occurring probiotics, which are great for our digestion.  Having a gut populated with billions of these beneficial bacteria are vital for everyone to have good digestion.

However, I have to say I wasn’t thrilled about making it.  I love cooking.  After I cook for my clients, I go home and create more things for my family to eat and enjoy.  I have always loved this simple act of creating a nourishing meal and then sharing it with company.

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