Got Goat?

The most difficult task of embarking on this new lifestyle was saying goodbye to dairy, primarily, yogurt and cheese.

I’m an accountant by trade, so I’m definitely a creature of habit.  I have been eating the same thing for breakfast every day since I was in college:  fat free, plain yogurt with granola and, for a special treat on the weekends, yogurt with apples and cinnamon.  Yes, I do realize how lame and unexciting that sounds…. What can I say?

As with everything, there’s always a silver lining.  I was allergic to cow’s milk.  This still left goat dairy in the clear.  Note that goat dairy was specifically tested during my food sensitivity testing and came back okay to eat.  Sheep dairy was not tested, but I would like to add back to my diet soon and see how I react.    Before being diagnosed with food allergies, I was a huge cheese snob.  No Kraft singles for this lady!  I cannot wait to indulge in some Manchego (and cross my fingers that I’m not allergic).

Other than goat cheese (which I LOVE!), I had never seen any other goat dairy products.  It’s surprising what you start to notice when you’re actually on the look out.  The grocery store is full of goat products – goat milk, goat yogurt; I even found goat ‘cheddar’ cheese.  Trader Joe’s has been my go-to store for goat products.  I have only seen the ‘cheddar’ cheese at Trader Joe’s and it is great for making nachos which is a treat I thought I’d given up for good.  TJ’s goat yogurt is reasonably priced (relative to other goat yogurts on the market – they are expensive!).  Goat yogurt is delicious – a little more tart than cow yogurt, but very rich and a much needed indulgence, especially on Saturday morning when I need a ‘special’ treat!

I feel so lucky that I can delight in goat products.  But, what is the difference between dairy from a cow versus a goat or a sheep?  Why would I be sensitive to one and not the other?  I have heard that varying levels of Casein within dairy products affects allergic reactions in some.  These are the issues I am currently researching and would love to hear your thoughts.  In the meantime, what’s next on my list of indulgence:  Goat Caramel Candy.  Hmmm..  so far everything I’ve read says it takes at least 2 hours of constant stirring…  Looks like this is something for a true baker to tackle – I’ll put in the request and you’ll be hearing from my sister soon.  Maybe I can convince her to try something for the true vegans out there also – soy milk or almond milk caramel anyone?

Welcome!

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.