Fish and shellfish
pineapple (cooked is ok)
most processed foods (starches, syrups, powders, mixes, juices, you name it)
possibly all nuts (cashews might be ok now)
possibly all legumes (chickpeas might be ok now)
the entire brassica family (some broccoli and cauliflower in tiny amounts)
the entire allium family (sometimes onions or shallots in tiny amounts)
I'm a homeschooling mom of two whose diet has changed significantly since 2009, at the behest of my doctors and my body's proclivities toward freaking out at seemingly innocuous foods. I list them at the tops for anyone who might come here, so you can get an idea if the foods here may be of any use for you from here on out (although in the past the list might have been different).
I was coping with these losses with a fair amount of
MCAD is a rare type of disorder that makes your body have what amounts to an allergic reaction to things that it shouldn't. It's a terribly exciting disorder, kind of like waking up to a scorpion on your face is exciting. So I don't actually have a lot of food allergies; I have a lot of allergy-like reactions to foods (and whatever else my body thinks is secretly plotting to kill me). My daughter's reactions are to far fewer things, thankfully.
You've heard of the spoon theory? Yeah, I'm all over that, these days.
So why does this matter here? Mostly because it has completely altered the way I cook. My ingredients are different, my recipes are different, and even my cooking techniques are different. It's been such a roller coaster ride, honestly.
Don't get me wrong; changing one's diet is always a challenge, no matter how motivated we are. I've lost weight through counting calories before; I know this. But I never realized how significantly it would impact me to have to change my diet all at once.
Before, when it was just calories (or eating less fat or sugary foods) I didn't have to be as strict. I could cheat a little in calories if I was starving or having a bad day or too tired to cook and it wasn't a big deal. There was little to no consequence. I could eat with 'moderation,' as so many people advise today. A healthy diet is about moderation, not deprivation - I hear that all the time
As someone with severe reactions to food, part of me wants to say, 'oh screw you' whenever I see that in print. Because my body doesn't freaking care if I feel deprived or not; my healthy diet is about strict adherence to a severe diet. Moderation is not healthy for me anymore. I still struggle to adhere to my diet in all the ways that I should, honestly, but I only feel very well when I am basically an absolutist when it comes to my food (yeah, work in progress, that one).
When my diet changed after my Celiac diagnosis, in the span of a day, I went from the normal American diet - probably a little heavy on the fast food side - to one without gluten. Within a week after that, I was reacting to foods like sugar, dairy, chocolate, and peanuts. A week after that I'd been to the ER twice for throat swelling and was down to less than ten foods I could eat without a reaction.
It was intense, and bizarre, and frankly, freaking scary. There was no rhyme or reason to it. I never knew what I would react to, or why it was happening, or how bad it would get. Thankfully, I figured things out. It's taken about five years, but I have a pretty good handle on what I can eat now and whether I'll have a bad reaction from it.
But I still remember looking hopelessly at my diet of five foods, six if you counted the salt, and crying. I was hungry all the time, and even then, I was so sick of the same foods for every meal. I was sick of every meal being made up of the same recipes (if anything back then was even complicated enough to be called a recipe), day after day.
I had no appetite. I had no interest in food.
When I was so fed up it was beginning to affect my calorie intake, I tried to improve things. I spent hours on the internet, looking at recipes and hoping to find something that at least used one of the ingredients I had. I had to hunt down how ingredients tasted that I'd never had, and how to cook them without ingredients I was used to. It took months and months of searching, to find these.
And one of the more disheartening things for me was how seldom I found a recipe that had flavor that wasn't from ingredients I had to exclude.
Which brings me to this blog. I'm posting here recipes I've cobbled together, using the ingredients I (or my children) can actually eat. I'm trying to note down how I came up with recipes, showing where I got ideas, so people can get ideas on what they can do to substitute for some of these things.
Frankly, it helps me to look back and see how far I've come, and remember some of these ideas.
And I hope that some folks who are in the same position as I was can get some help from it. Here's wishing you well in navigating whatever food minefields you have to get through.