After weeks and weeks of eating non reactive foods I jumped off into the unknown of the ‘Big 8’ Allergens. Eggs are a staple of many diets and a big part of paleo cooking. Paleo cooking is close enough to allergy challenge or allergy restricted that I can modify most of the recipes to fit what I am doing as long as I can eat egg. So that brings us up to eggs now even if I did plan to stay away from the ‘Big 8’ for a longer time. If in the next two days I can tolerate eggs I will be well on my way to having a modified paleo diet plan in action.
This morning I scrambled an egg with some olive oil and sea salt. I might hard boil some of the rest. There are a few paleo recipes for ‘scotch egg’ which is covering a hard boiled egg in ground meat (usually pork but I am going to use lamb) to making a little meat/egg ball of yummy. That might be my saturday project this week.
Totally unoriginal but very yummy smoothing recipe to follow that I stumbled on the other day in trying to make a smoothy other than strawberry banana. It tastes like what I remember the good squish filling of PB&J sandwiches did when I was little and was able to eat gluten.
Faux PB&J Smoothy
1 whole ripe banana
1.19oz single serve squeeze pack of Artisana Raw Almond Butter
1/2 cup to 1 Cup Frozen Raspberries
So Delicious Coconut Milk (unflavored) – enough to make the smoothy liquid consistency
It has been a bit since I updated. So I have a few new things to add to the progress of the diet. The test of raw apples was not good. I think because of the acidity of the raw apples. Tested cooked/baked apples. The baked apples with honey and cinnamon were tasty but proved to have the same reaction as raw apples i.e. rosacea and upset tummy.
Pears dont seem to cause this reaction so I can still eat some fruit. I have also had luck with raspberries in their fresh form as well. Most of my sweet still comes from honey. Some of the specialized diets cut out honey but I cant seem to give it up. I eat mostly raw unprocessed white honey but I still need sweet things. Pre allergy challenge diet I had a major sweet tooth. Some times I still come home and just eat a spoonful of raw honey to calm down the sugar cravings (I know that just continues my need for sweet things but I feel I will be so unhappy with out any sweets that its worth the continued small dependance on some sweetener)
Coconut Milk has been my latest test. Some what inconclusive to say the least. I have had no facial or digestive reaction to the milk but I have had to majorly bad days with my headaches. This may be due in part to an emergency medication or a change in environment. So next week will be a retest of coconut milk. I do hope that I can drink it because it makes a nice hot chai spiced drink.
Coconut Milk Fake Chai Latte
1 Tea Mug full of Unsweetened Unflavored (Un-fun) Coconut Milk
1 Tablespoon Clover Honey (processed honey but a very sweet honey works best for this drink)
1/8-1/4 teaspoon of Penzeys Pumpkin Pie Spice (China cinnamon, allspice, nutmeg, ginger, mace, cloves) I usually put in like 4-6 shakes from the little jar. I think thats about 1/8 a teaspoon. Adjust to your own tastes.
Heat Coconut Milk and Pumpkin Pie Spice in a sauce pan over med-low heat. When warm add honey and stir until combined. Heat until just under boiling and serve warm.
Here we are in week three of the allergy challenge diet. I don’t really know if much has changed. My skin is better and the rosacea is better. The headache is no different at this point but we keep on going.
I have been enjoying some of the foods on the diet. I found that I enjoy lamb more than I thought I would. Squash as become a favorite of mine. Spaghetti squash is a really fun veggie to cook and its tasty as well. I also tried a veggie soup tonight that turned out well.
Next week is thanksgiving which is normally okay but seems very trying this year. I cant have pie. I could give up everything else but pie. I miss pie. The sugar cravings should stop on this diet. I hope they will stop soon. I feel pretty good about how the diet is going and maybe even helping me detox a little but the cravings for sugar are still bad.
‘creamy’ cauliflower and leek soup
1 head cauliflower
1 large leek
2-4 TBSP Olive Oil
1/2-1 TBSP Sea Salt
Steam veggies until soft, blend veggies and olive oil in blender, season with sea salt
Serve with Sea Salt and fresh Pepper if desired
I have been trying to keep a record of the allergy challenge/elimination diet. I have been trying to keep track of how my progress has been going in my head but that has just been too confusing. A written recored need to start so I could keep track of how difficult / easy this was. That is why week two is being posted so soon after week one.
Week two is harder than week one by far. I have way more craving during week two. During week two I start to hate TV commercials that have any type of food in them. Any time I see food on TV I get angry. Its totally irrational but I think of throwing some thing at the TV during a KFC comercial. I don’t even like KFC. My body has adjusted to the new diet better than my emotional state concerning food.
I have not really planned my meals for the last 5 or so months. I would eat some things from our weekly grocery run but more often than not I would pick up dinner from one of three places when I was too tired to cook. The staff at 5 Guys, Chipotle, and Pei Wei all got to know me by name. This was not very good for my weight or my health it seems. Cutting out my nightly dinner stop at a take out place was much harder than expected.
One night I was coming home from a conference and I had no dinner made. I had been out all day. I was exhausted and crying. I called my folks and asked for help. Asking for help is an important thing to do when starting a major life change. My dad is Iron Chef Dad and in the time it took me to drive from the city he had cooked a fantastic meal.
Iron Chef Dad’s Lamb Burgers with carrot and cabbage slaw
1 lbs ground lamb
4-5 cloves garlic minced
1 TBSP orango
1 TBSP Honey (This is my addition)
1 tsp olive oil
Combine all ingredients, cook in cast iron skilled with olive oil until browned and internal temp is above 160 degress
Carrot and Cabbage Slaw
3 carrots pealed and shredded
2 cups shredded cabbage
1 TBSP honey
1/2 tsp sea Salt
1 TBSP olive oil
heat oil in large skillet or wok, saute carrot and cabbage until just softened and warm, add honey and cook for 1-2 min, sprinkle with salt