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 farms or other farms I know to pasture- and humanly-raise their animals.) Also, I consume very small amounts of low glycemic fruits and very little grain. The key here is that I refrain from eating anything that is even moderately high in carbohydrates. As a supplement to my diet, I take a Calcium supplement and a Food Grade Multi-Vitamin.
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
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:
Cashew Chia Pudding (recipe coming soon)
Tuesday:
-
Breakfast:
Goat Yogurt with Wild Blueberries, Ground Flaxseed, Walnuts, Shredded Coconut, and a scoop of Ultimate Greens with MSM
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 (Although these have quinoa in them, they don’t seem to bother me. “Maybe that allergy has gone away,” she says with a giddy excitement in her voice.)
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
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
Want to hear more? Stay tuned for more info on my daily diet!
