Thursday, April 9, 2009

The Wheat-Free, Gluten-Free, Dairy-Free, Egg-Free, Sugar-Free, Yeast-Free, Me!

Hello Folks, it's me, and I'm reporting to you from the end of day 4 of what was supposed to be a hellish 3-9 months of deprivation.

But actually, I'm feeling pretty awesome!

Eating this way has not been as hard as I thought it would be. Not only that, but it's really spiked my creativity in the kitchen (who knew the things you can do with a coconut!?). As for Sean, I'm managing to feed us both mostly the same things, and when we have left-overs, I'll have them for dinner and make the poor guy some pasta.

My allergies haven't bothered me at all, and my energy level is way up, even without any caffeine. I've also lost a few pounds to boot, so I'm not complaining.

The morning (and sometimes lunch-time) shake is not fantastic, but from our time eating low-carb, I'm used to breakfast shakes.

People keep asking "So, if you can't eat beef & dairy, eggs, wheat & most grains, gluten, eggs, sugar and yeast... then what the hell can you eat?" Good question. I've been eating lots of veggies; both cooked & raw, rice, nuts & nut butter (but not peanut- I'm allergic), lots of fruit, tofu, pork & chicken. I should be eating fish I suppose, but to be honest, I'm not a huge fan, and to be even more honest, I'm not comfortable cooking with it. Guess I'll have to work on that.

Of course, none of this is all that comforting at 8pm when all of my nerve endings are screaming for something chocolate! Fortunately, desperation breeds ingenuity...

(Sugar-Free, Dairy-Free, Egg-Free) Vegan Chocolate Mousse

1 package soft tofu
1/4 cup coconut cream
3 oz unsweetened dark chocolate (check label for dairy)
1 tsp guar gum (from the guar bean, a natural thickener, emulsifier & stabilizer)
sweetener to taste- I used a mix of brown rice syrup, agave nectar & stevia

  1. Roughly chop the chocolate & melt it in the microwave, or over a double boiler. 
  2. In a food processor, whir the tofu & coconut cream until combined. 
  3. Quickly add melted chocolate to tofu and whir. 
  4. Add guar gum and whir until colour & texture is uniform. 
  5. Add sweetener, whir & taste, adjust flavours as necessary. 
  6. At this point, you could add some very finely grated orange zest, but ooops, I'm allergic. 
  7. Pour mixture into 4 goblets and refrigerate for at least 1 hour until thickened and cold. Enjoy!
Seriously, it's good.

Sunday, April 5, 2009

Thou Shalt Not Eat

Tomorrow is Day # 1 of my crazy-anti-allergy-eating-plan. Over the weekend I bid Adieu to all the things I won't be eating again soon. I feel really gross because of the indulgence, which I think oddly enough will help in these first few days.

Did a little bit of preparatory shopping tonight and anyone peeking in my shopping basket must have taken me for some kind of raw-food-crazed-save-the-whales-freaky-emo-hippy. Or some variation thereof.

Tomorrow, to make things a little easier I'm going to have the Dr's meal replacement shake for breakfast & lunch as recommended. (but I think I'll do chef-like salads for most lunches when I'm in the swing of things) Dinner will be some kind of lemon-herb chicken with rice & salad.

Back to the shopping; I bought some really weird things tonight. One of them is Braggs natural soy sauce. It's made without fermentation, (so no yeast) so I can have it. I also bought stevia, which is a natural sweetener I have tried in the past (and hated, but I'll give it another go), and agave syrop, another natural sweetener. If you're ever in the grocery store and feel like a larf, try looking for a snack food that does not contain wheat, gluten, yeast, citric acid or sugar. Good luck with that. 

There are more rules to the crazy allergy-be-gone regime, like rotating fruits & nuts (and maybe other things, crap I'd better read the booklet again). Basically, If I have strawberries today, I can't have them again for 3 more days. There are reasons behind all this crap, but to tell you the truth, I'm not really caring right now. I'm just going to do it.

Dr. J's Shake Recipe:

Coconut Milk
Rice Protein Powder (yuck)
Stevia (for sweetness, but well see if it's as gross as I remember)
1 kind of Fruit
Flaxseed Oil
Ground Flax

All I can say is it's a damn shame Rum is fermented.


Saturday, April 4, 2009

Achoo, part deux.

Saw my Naturopath yesterday, who I am now fairly sure is not a quack, and got the results from my allergy testing.

Turns out I'm allergic to a lot. Good news is, all of my allergies are developed, so they can be temporary if dealt with properly (as opposed to allergies you were born with, which are usually heredetary and permanent). Bad news is, this is going to involve a huge lifestyle change for the next 3-9 months.

This is what I'm allergic to: Cheese, milk, whey, yogourt and any other dairy product including butter. Also, chicken eggs, yeast (which rules out a lot of different foods, including anything fermented, and for some reason this also rules out sugar for the next 3-9), bananas, grapes, oranges, pineapples, oysters (thus calcium carbonate, so no soy/almond/rice milk or any other product with added calcium), barley, kidney beans, corn, wheat gluten & gliadin & wheat itself, oats, peanuts, rye, spelt, kamut, millet, asparagus, mushrooms & white potatoes.

The really cool thing is, each one of those allergies belongs to a family of things I have to stay away from. For example, since my dairy allergy is so pronounced, I'm supposed to avoid beef. Sounds weird to me, but if following these guidelines means I can kick these allergy attacks, I'll do it! 

I'll be starting the new 'regime' on Monday, so I'll keep you posted on all the trials & tribulations.