Some things about elimination diets that you should know:
- You might find that you haven’t eliminated enough. *sighs* We’re 7 weeks into our elimination diet and the hubby has added soy and chocolate to his list. The headaches, while not worse, aren’t really better so we’re taking out a few more possible culprits. It was always a possibility that dairy and gluten weren’t the sole offenders, but it’s even more restrictive with the addition of soy. Chocolate is easy to spot (although a LOT more painful to give up – bye, bye chocolate chip cookies!), but soy is sneakier (especially if you’re wanting to eat out). Still, we’re fighting the good fight and it’s another 2 weeks before we start to reintroduce foods slowly to see how we react.
- Everyone will think you’re crazy and they’ll ALL tell you (or give you “the look”). o_O Some might even make tasteless jokes about not being able to eat anything and starving to death. Ha. Ha. Others might give you their horror stories of not eating such and such or give you dietary advice. In fact, be prepared to be looked at like wierdos for trying to do something about your health. Only those that have gone through it are supportive about your endeavors and everyone else will continue to ask you if you can eat cake when you’ve expressly said no. Again.
Then there are the wait staff who ask you if it’s a “real allergy” or if it’s, and here they trail off. As if it’s something they can’t even bring themselves to mention. Personal choice. Diet. Fad. Or, in other words, just weird. Maybe I’m being too sensitive but I’d like to think that it doesn’t really matter whether I’m “actually” allergic or doing this for my own good – the food should be prepared with the utmost care. So far we’ve explained that we’re trying to determine if we are allergic and everyone smiles and walks away with our order. Call me paranoid, but I don’t trust those smiles.
- Food will become a joy again. You’ll get yourself out of that cooking rut of recipes and suddenly you’re making quinoa with artichokes and sun-dried tomatoes or gluten free moussaka for dinner and loving every nutritious bite. Food hasn’t been this varied since I overhauled my diet years ago to combat my cholesterol. I’m cooking a LOT more than I used to, but it’s all been so delicious and we’ve both enjoyed our meals. I feel so much more freedom now than before. And that’s odd because you’d think it’d be the opposite. You know, like how everyone keeps reminding me. :roll:
Here’s a recipe for Gluten Free Lemon Chia Seed Muffins I made today. They have a great crumb, they’re moist and the chia seeds do an excellent job of subbing for poppy. We didn’t notice a difference and we loved them paired with the bright lemon.
I used a homemade flour blend that consisted of:
- 700 g Brown Rice Flour
- 250 g Potato starch
- 50 g Tapioca starch
The blend worked really well in this recipe, but go ahead and try any gluten free flour you have on hand.
Gluten Free Lemon Chia Seed Muffins
(Notes: Some measurements are in grams since I found it easier to do my tweaking with the weights rather than with tablespoons. Original recipe was for Orange Poppy seed mini muffins in the William-Sonoma Essentials of Baking book. I tweaked it so much that it hardly resembles the original.)
- 3 tbsp chia seeds
- 1/2 cup almond milk
- 280 g gluten free flour
- 1 tsp xantham gum
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp lemon juice
- 2 large eggs
- 1/4 cup sugar + 1/2 cup splenda
- 25 g vegan butter + 65 g applesauce
- Preheat oven to 400F and line 12 cup muffin tin.
- In a large bowl, whisk eggs until blended. Add sugars, butter, applesauce, and milk and stir until mixed.
- In another bowl, mix together dry ingredients.
- Pour dry into the liquids bowl and mix carefully – when dry is almost incorporated into the wet, add chia seeds and mix until incorporated.
- Spoon into muffin tin, bake for 15 minutes. Turn out onto a cooling rack and drizzle with icing made from powdered sugar and lemon juice. Cool and munch. :)