I have not blogged for quite some time and it has been mainly because I have been frustrated by the fact that I cannot cook like I used to and switching my whole way of thinking and cooking has been hard. I have some definite answers now about what I can and cannot eat so now I feel like I at least have a jumping off place.
A few posts back I blogged about changes in my diet and what I was eating etc. That has all changed once again so here goes again!
I have suspected for some time that I was gluten intolerant and have been eating somewhat accordingly. I knew when I was eating strictly this way I felt better. My back has improved so much since September when I quit eating most gluten. Last month at the urging of my doctor I had a food sensitivity test done. I was not surprised to find that I was very sensitive to gluten and grains associated - wheat, spelt, barley, and rye. The thing I was not at all prepared for and really shocked by is that it showed I was extremely sensitive to eggs! That is just about the worst news I could have gotten (as far as eating goes) I was an avid egg eater and was counting on eggs in my next undertaking which was to find out what my carb threshold is (more about that later) Anyway, I also showed some moderate senistivity to most beans, including green beans and dungeness crab and oysters (neither of which are part of my diet)
I will post a recipe that I had for dinner and as time goes on I will try and post more about what I am eating - so if you know anyone who cannot eat gluten or eggs - send them my way and I will try and put up some great recipes as I discover them :-) They will be great healthy recipes as well if you are just looking for some healthier things to eat.
My sister told me about this salad she had had at a restaurant so today I got the ingredients and made it for dinner - it was soooo yummy and so nice for a change as I have been eating basically the same thing for my meals since I found out about my sensitivities.
I don't have a name for this salad but here goes:
Now have a name:
Yardhouse Chopped Salad
1 cucumber or 2 small persian cucumbers (diced)
1 tomato (diced)
1/2 cup of frozen corn (defrosted)
green onion (to taste)
1 stalk of celery (chopped small)
cilantro (a few leaves chopped)
1 avacado, sliced or diced
***add bacon*** (see note)
Balsamic Vinaigrette dressing
I chopped this all up and tossed with a little of the dressing. Next time I would probably put the avacado on the side if I was eating it by myself so I could put some in the fridge and eat it later. I meant to add a little feta cheese on top and forgot to but a little bit of cheese would be wonderful with it as well.
I grilled a chicken breast and ate it with the salad and savored every bite - it was so yummy!
You could vary the ingredients to your taste - I am not a celery person but am learning to eat it.
*****Note - so my sister says it needs bacon as well - my choice of bacon these days is Trader Joes Turkey bacon - it is really good and I like it better than regular bacon. It has no added nitrites or nitrates and is minimally processed.*****
Saturday, March 27, 2010
Posted by Ruth at 6:52 PM