Food Diary
One of the most common questions that I get asked is, “What do you eat?” For those of you trying to lose weight, on specialized diets, and/or newly diagnosed with food allergies, it can be hard to figure out what to put into your body everyday. I remember how especially hard those first couple of months were after my diagnosis, and so I’ve put up this food diary to give you all an idea of the many foods you can still enjoy.
In addition to staying away from my allergens, I also maintain a more or less Paleolithic diet. I eat lots of veggies, nuts, and seeds, and small amounts of animal protein with most meals. (Rest assured that any animal protein that I consume comes from only non-factory farmed animals. I will only buy meats from local farmers or stores that sell pastured and humanly-raised animals.) Also, I consume small amounts of fruits and very little grain.
As a supplement to my diet, I take a Calcium supplement and a Food Grade Multi-Vitamin. I also quite like these shelf stable probiotics.
All that being said, here is the list of foods that I am allergic to:
Avocados, Bakers Yeast, Brewers Yeast, wheat, rye, cow milk, eggs (except local cage free eggs seem to be fine), quinoa, mushrooms, pinto beans, kidney beans, cranberries, and Brazil nuts
Update: I hadn’t eaten avocados, quinoa, mushrooms, pinto beans, or cranberries in well over a year. I tried them each very methodically and didn’t seem to have any sort of reaction to them. As a result, I have begun to reintegrate them back into my diet very slowly. So far, so good, but I eat them all very rarely.
Here is a sample of what I eat in any given week:
Monday:
-
Breakfast:
Baked Spaghetti Squash with Turkey Bacon, Steamed Spinach, Goat Cheese, and Homemade Salsa
Snack:
Cup of Plain Goat Yogurt with a Few Blueberries, a Handful of Slivered Almonds, Coconut, and a Pinch of Stevia
Lunch:
Huge Salad with Celery, Cucumber, Tomatoes, Bell Pepper, Spiced Ground Turkey, and Cilantro-Lime Vinaigrette
Snack:
Handful of Mixed Nuts
Dinner:
Grilled Local Bison Skirt Steak with Roasted Shallot Vinaigrette
Half a bunch of Kale Sauteed with Garlic and Chili Flakes
Dessert:
a few squares of good quality 75% cacao chocolate
Tuesday:
-
Breakfast:
Goat Yogurt with Wild Blueberries, Ground Flaxseed, Walnuts, and Shredded Coconut
Lunch:
Huge Salad with Romaine, Shredded Cabbage, Carrots, Red Bell Pepper, Cucumber, Celery, and Pistachios with a Ginger-Miso Dressing
Snacks:
One Cup of Sliced Strawberries
La Croix Sparkling Water with Sweet Leaf Liquid Stevia Root Beer Flavored Drops(My Zero Calorie, Zero Carb Root Beer Indulgence!)
One Serving of Mary’s Gone Crackers Sticks and Twigs
Dinner:
New Mexican Shredded Red Chile Chicken
Half a Bunch of Sauteed Kale with Garlic
Wednesday
-
Breakfast:
Organic Rice Cake with Almond Butter and Agave-Sweetened Apple Butter
Snack:
Organic Pink Lady Apple
Lunch:
Homemade Chicken and Vegetable Soup
Mixed Greens Salad with Cucumbers, Red Bell Pepper, Cherry Tomatoes, and Creamy Jalapeno-Garlic Dressing
Snack:
Larabar
Dinner:
Half a Simple Roasted Bone in, Skin on Chicken Breast
Maple-Dijon Roasted Root Vegetables
Lots and Lots of Sauteed Dinosaur Kale with Garlic
Thursday
-
Breakfast:
1 Poached Egg
1 slice of homemade grain free bread ( l like the recipe at Elana’s Pantry)
2 oz. cold smoked Wild Alaskan Salmon
1 cup roasted Organic Broccolini
Snack:
1/2 cup Trail Mix (almonds, walnuts, crystallized ginger, raisins, coconut, pepitas, dates)
Lunch:
1 cup watermelon
Mixed Greens Salad with Beets, Bell Peppers, Carrots, and Pepitas
VitaminWater Zero
Snack:
1/4 cup Trail Mix
Dinner:
Butterleaf Salad with Kalamata Olives, Caramelized Onions, Tomatoes, and Lemon Vinaigrette
Wild Boar Pate with Cornichons and Dijon Mustard
Friday:
-
Breakfast:
Goat Milk Cappuccino
1/2 cup cooked Millet Flakes with Cinnamon, Raisins, and Walnuts
1 Hard Boiled Egg with Sea Salt
Snack:
12 salty almonds
Lunch:
Bison Chili
1 slice of Pumpkin Cornbread
2 cups Vanilla Rooibus Tea
Dinner:
Roasted Chicken Breast with Homemade Honey-Mustard Sauce
1/2 Roasted Sweet Potato with Lots of Organic Butter
2 cups Sauteed Collard Greens with Garlic and Crushed Red Pepper
Dessert:
a few squares of good quality 75% cacao
Want to hear more? Stay tuned for more info on my daily diet!