For years I battled with illness and fatigue, not knowing what was wrong with me. I finally found out I had Chronic Fatigue Syndrome and multiple food allergies. I was given a long list of foods that I could no longer eat, and I wondered what was left to eat? Hard rice crackers and rice cakes soon became the norm, and a treat was a piece of fruit. I thought to myself, there has to be more than this out there to eat. Will I ever eat a brownie again?
Since my energy level wasn’t great, I found cooking to be tiresome, and making allergy-free recipes rarely turned out well for me. I persevered and asked questions every time I went to my local health food store. I was so grateful for their help and knowledge and quickly learned all the alternatives for wheat, dairy and eggs.
I experimented in my kitchen and it reminded me of being back in school again in the chemistry lab. How do certain liquids react when one is added to the other? I soon found out that flaxseed or chia seeds, when boiled in water and refrigerated, congealed and could be used like an egg. That rice, almond, soy, hemp, coconut milk could all replace dairy milk. The options were endless and it was all so exciting.
Now, not every food has a substitute, but I figured out that much more was possible than I ever thought. I knew there were other people out there just like me, struggling with what to eat within the confines of food allergies. I wanted to help them all, so I put on my cooking hat, so to speak and came up with lots of healthy, tasty recipes.
Fast forward to today and my cookbook, Finally Food I Can Eat, is now available worldwide. I actually get emails from people thanking me for saving their life. What a gift that is. Finding out I couldn’t eat certain foods has certainly been a blessing in disguise.
Here are my 10 favorite foods I can finally eat:
Kale is a powerhouse of nutrition; chock full of vitamins and fiber. Kale chips are my most favourite snack and a great way to get your kids to eat their greens.
Flaxseed is high in fiber and rich in omega-3 fatty acids which helps fight against inflammation.
3. Coconut Milk
Coconuts are antiviral, antifungal, antibacterial, and anti-parasitic, meaning they kill harmful bacteria, viruses, fungi, and parasites.
Hemp seed contains all 21 amino acids, including the 9 essential amino acids (EAAs) our bodies cannot produce. It also boasts a perfect ratio of omega-6 and omega-3 fatty acids. I love making hempseed pudding with cocoa and coconut milk, it is delicious.
Chia has five times more calcium than milk, plus magnesium and boron, essential trace minerals used in the absorption of calcium and other vitamins.
This grain is a nutritious seed that is considered a complete protein because it contains all the essential amino acids.
Cacoa is full of antioxidants and flavonoids, which nourish the brain and heart.
8. Sweet Potato
This root vegetable is high in Vitamin B6, Vitamin C, Vitamin D, and fibre. I add it to soups, stews and make an awesome sweet potato muffin.
9. Almond Milk
Unsweetened almond milk contains no cholesterol and is blood sugar friendly.
Cilantro is so versatile and is also a great source of Vitamin K and is an excellent detoxifier. I put it in salads, smoothies and add it to my homemade guacamole.
Are you frustrated and overwhelmed with trying to prepare meals that are free of wheat, yeast, eggs, dairy, gluten, soy, corn and sugar?
Are you tired of being on a “special diet”? Why don’t the recipes you make taste yummy? Well, “Finally… Food I Can Eat!” is the cookbook for you! It contains:
- Easy, delicious recipes that will appeal to everyone in the family – and your guests will never know they are eating allergen-free food.
- A useful introduction and guide to food allergies and intolerances .
- A quick guide to natural food chemicals, food additives, food families and rotation diets.
- Substitutions and alternatives to common foods that you need to avoid.
- Recipes that are low in sugar and cholesterol and are great for those following diabetic, candida, allergy-free or heart-smart diets.