I've started an elimination ('low stress') diet and am already challenged to work out what I can still eat.... With a few changes to a recipe I found on the internet I came up with this for lunch. Everything is organic of course. Filling - 1 cup brown rice, 1 brown onion - diced, 1/4 cup tarragon and the same of mint (from my garden), 1 teaspoon sea (or Himalayan rock) salt, 500 ml water. Add everything but the water to a saucepan and fry up in a little rice bran oil for 5 minutes. Then add the water and once boiling turn down to a simmer and leave with the lid on for 20 mins. Now this is where the twist comes in - I don't have vine leaves but I do have aibika growing well, so I cut a doz leaves and rinsed them and flicked the caterpillars off. Put 2 teaspoons of the filling onto the base of the leaf and fold, tuck and roll to end up with the typical sealed sausage shape of dolmades. Carefully put them back into the saucepan and squeeze them all in tight in a single layer, or two in a smaller saucepan. Sprinkle generously with good extra virgin olive oil, cover with another 500 ml of water, and cover with a plate to stop them from floating. Simmer over low heat for 50 mins. Allow to cool and remove ready to serve. Yummy, very filling, and my calorie calculator worked out that 2 of the rolls works out at about 300 calories. (I had to guess the aibika because it didn't know that one!) Now - if anyone has any ideas about what I can eat for breakfast that is - gluten free, dairy fee, not eggs, not processed, and has no artificial stuff in it I could do with a hint! I'm only allowed 2 pieces of fruit a day and I want to save them as snacks, so that rules out grapefruit (and they aren't quite ripe enough yet anyway here). I'm not looking forward to rolled oats cooked in water for the next month....
I always thought my ornamental grape was useless until a chef-friend told me they are the best vine leaves to use for Dolmades, as they have a better, sharper lemon flavour
Why do you need a diet without all those things? I can understand wholemeal flour and cutting right out on sugar and processed foods, but life without milk and eggs, to me just isnt worth living. Is this a nutritionalists idea- they should have given you afew meal plans. Ah thought of one-congee,with something to spark it up, have to see what they put with it in China. You can always let your leftover porridge go cold slice it and fry it the next day(or grill if you arent allowed to fry).
I'm studying nutrition at the moment and this is the diet you use when you want to figure out what people are sensitive to. I don't THINK I have a problem with anything, but I do have persistent eczema so who knows. I also though that it was best that I do it myself before I ask other people to do it. After 2 weeks of strict restrictions I get to reintroduce stuff and see whether it causes a reaction. I hope that milk and eggs aren't my problem foods because I'd really miss them! I discovered today that oats have gluten, so even the porridge is off the list! I bought buckwheat grouts today and I'll try a porridge with that. Congee sounds like a good idea - I've never tried it. I'm also contemplating a little lamb chop for breakfast....
My daugter did too After much trial and error we found it was Kiwi Fruit! OR EVEN fruit that has been touched by kiwi fruit in the fruit bowl!! Gluten sensitivity is not usually an allergy in a strict sense. Allergies that are immediate are the most dangerous (anaphylactic shock etc) but delayed allergies and gluten sensitivity are more likely to make you feel tired, listless, depressed, mood changes, and give flu like symptoms and 'brain fog' and are much harder again to isolate. All my family have some allergy problems and they are a bugger to track down. Presently treating myself with nicotanamide after i saw Catalyst (ABC TV) last night. It helped men with a rare allegic condition.
Ok, I can understand that now, but wouldnt it make it easier to work out if you cut out one item at a time? I was told I had irritable bowel syndrom and that it was most likely due to endometriosis. Still not sure what was the problem cos I didnt cut one thing out at a time either so now I stay away from just about everything I did stop eating-most of it was junk non foods,junk nondrinks and prepackaged things. I'm not going to start eating them again just to see what it was. Dont starve yourself doing it tho, aye!
No starving - I'm calorie counting at the same time - which I have discovered is vital! The first day I was stuffed full of veges and couldn't eat another thing, but had only had about 800 cal. I've added a little bit of oil (flaxseed, or tonight it was sesame on the stir fry) to keep the calories up. Apparently plenty of people react to more than one food type so cutting out the most likely things all at once then reintroducing them is the fastest way to figure it out. Though the lecturer did have a story about a woman who was sensitive to zucchini of all things - and they didn't figure it out for ages!
Yum! I've got all of that - just knicking out to the kitchen to soak some rice and mung beans right now. Will report back tomorrow and let you know if it gets to stay on the regular menu...
Yup that was good! It doesn't say how many serves on the recipe but it looks like enough for 4. I used home made chicken stock instead of water and with that it works out at 200 cal per serve. I can see that one reappearing on the menu again.
Allergic to eggs? Have you tried duck eggs? They are waterfowl, not poultry, so the proteins are different. Cereal made with rice, coconut oil, nuts, honey or maple syrup. Can you have goat's milk?
Fortunately the eggs made it back into my diet without any problems, and so has bacon so breakfast is sorted once again. But I have found that I'm gluten sensitive. Which I never would have guessed! My eczema flared up the day that I started adding gluten. I ate it for 3 days and gained TWO kg! And a week later (having stopped the gluten again) I'm still loosing the extra weight. Bummer. So now I've got a steep learning curve ahead of me to figure out how to cook without gluten. At least there are plenty of resources out there for gluten free diets. Dairy started to go back in the diet - so far so good! Was good to have butter and milk with the mash potato last night. It was a bit boring without it!
My mom gets really sick from eating gluten, and we are both avoiding all grains for now. If you can tolerate any grains, try quinoa, amaranth, millet and buckwheat, as they are not actually grains. I recommend soaking grains overnight with a bit of yoghurt or lemon juice - makes them more digestible!
Quinoa is a regular at home when I get bored with rice. I tried buckwheat but didn't like the taste. Will give the others a go. It looks like dairy (or at least A1 dairy) is a no go zone too... My skin is itchy again and um well - lets just say it has slowed down something important at the bottom end. I had a hunt around for some info on A1 vs A2 dairy and lots of light bulbs went off because the symptoms of A1 intolerance sound a lot like me. I can get A2 milk, but I wonder if I can get it as butter, cream, yoghurt and cheese. I guess if push comes to shove I can make those from full cream milk....
