I have suffered from daily headaches and migraines since I was 12 years old. I had spent years popping pills, undergoing numerous tests, MRI’s, CAT Scans, you name it. After seeing dozens of neurologists and traditional doctors, I had pretty much given up hope. When I heard about a natural homeopathic doctor who treated migraines, headaches and other symptoms that I had experienced for years, I thought it was worth a shot. Well, I was in for a shock – I was seriously allergic to everything! A list of 40 foods long, from gluten, cow dairy, and eggs to rice and potatoes, even brussel sprouts and lettuce. I did the whole elimination diet and in the end, narrowed my allergies down to gluten, cow dairy and eggs. I still try to steer clear from my original food ‘sensitivity’ list, like rice and potatoes, but indulge once in awhile when I can’t resist the occasional French fry or gluten free pita bread.
First off, I want you all to know that I am not a cook – I didn’t even like baking! If I wanted something sweet, I put in a request with my sister, a talented and avid baker, and kept her company while she whipped me up a treat. 6 months ago, the only time I had used the kitchen was to toast a piece of Naan and cheese which was dinner most nights. For the first 3 months of my new food allergy world, I didn’t even attempt to eat baked goods. I stuck to the basics: meat, nuts, veggies and fruit. The weight loss was great, but I really missed the occasional scone or sweet treat. I knew I couldn’t survive eating almonds and cashews for the rest of my life – I needed a cupcake!!
So, I started experimenting with recipes that are free from gluten, dairy, eggs and sugar and try to stick to high protein / fiber grains like buckwheat, sorghum or gluten free oat flour. Not everything turned out so well, but you have to start somewhere. Remember, this is coming from a girl who used her oven as extra storage. So, here it is: my journey from take out and frozen food to all natural clean eating from scratch.