Last week I blogged about writing and diet. I revealed many of my food intolerances: gluten, dairy, soy, nuts, most grains, legumes, potatoes, nightshade vegetables, lettuces, watermelon. I’ve been asked many times, what do you eat?
Here’s an example of my food journal:
Breakfast: protein smoothie with fruits
Lunch: Mix of veggies, roasted salmon, vinaigrette. Kombucha tea. Chocolate coconut ice cream.
Snack: grapes, hard boiled eggs.
Dinner: roasted chicken, steamed brocoli. Berries in coconut creamer.
The Balance between routine and variety
Does it sound boring? Most of my days look exactly like above. But even if you don’t have food allergies or intolerances, most diet consists of mixing protein, fat and carbs. Finding the right mix for maximum health is the challenge.
I use a mix of veggies because I can’t eat lettuces. I used to love a good salad. Mid-way through the Elimination Diet, I was discouraged at all my restrictions. Couldn’t fathom that on my diet, I couldn’t have salad. How wrong was that?
The day I realized a salad didn’t actually have to have lettuce in it was a good day. I chopped celery, cucumbers, carrots, and radishes and tossed them with my own special vinaigrette. It was crunchy and fresh. Bliss.
My next batch was better. I used organic veggies and I added half an avocado. Yum! Top the dish with any kind of meat (chicken, fish or beef) and I had a new staple!
Here’s the recipe for my vinaigrette:
In a bowl, add 1 tbsp of dijon mustard, 1/2 cup of organic apple cider vinegar, 1 tbsp of organic honey (or more to taste), salt and pepper and mix with a whisk. Slowly pour 1 cup of organic extra-virgin olive oil while whisking. The mix should hold together thanks to the mustard. If it separates, just mix again.
It’s sweet and tart at the same time. In true Rachel fashion, it’s delish!
I vary my proteins and my vegetables, and so far, I’m still excited when mealtime comes up.
Breakfast = Important
Since I’m off gluten and grains in general, breakfast is a challenge. No more bread, toasts, cereal, oatmeal. What’s left? Eggs, bacon, fruits. I’m very active and I need sustenance before I leave the house. Smoothies save my mornings.
If you google smoothies, you’ll find a ton of recipes. I’m limited: no dairy, no nuts and no seeds for me. In the morning, I blend vanilla coconut milk, coconut milk yogurt, egg whites, berries, ice. I recently discovered a cultured coconut milk at the store, flavor vanilla and chocolate. Cultured means bacteria has been added, the good kind, like in regular yogurt. Chocolate smoothies are next on my list.
There are green smoothies, with vegetables, or avocado. Though less tempted, I will try them. At some point.
When one has a sweet tooth, going on the Elimination Diet is like mourning. The first few weeks are the most difficult, then sweets can be added, so long as no intolerances have been detected.
With the ever rising rate of food allergies, specialty foods have exploded on the market, making choices much easier. Dairy free, gluten free, soy free. Very popular. In my case, I need all three on the label.
I discovered recently a recipe by Eric Lechasseur, Vegan, Macrobiotic Chef: coconut macaroons. Easy, organic shredded unsweetened coconut, brown rice syrup, coconut milk. Mix and form into a favorite shape. Bake at 350 for 12 minutes. The macaroons are lightly sweet and crunchy. With a cup of tea, they’re heaven.
I haven’t abandoned my family, though. I still cook and bake “regular” for them. Two weeks ago, I made orange cranberry scones and brought them to my RWA’s chapter meeting. I bake brownies and chocolate cake for my tennis crowd. And crème brûléee for my DH.
If we are what we eat, I am a delicious morsel.