More and more people are coming up with food allergies, intolerances and reactions. What is going on in our world? I honestly don’t know, but I suspect it is a cry from our bodies for real nourishment from real whole foods. We live in a toxic world filled with toxic processed foods and our bodies can only take so much. Everyone has their own breaking point and every person reacts differently to toxic overload – some in disease, others in allergies, others in temperament or digestive issues, etc. Whatever the case is, if you are battling something that just seems “off,” I encourage you to take a look at your diet. Diet is not everything. Stress, work and relationships to name a few, certainly do contribute to illness or “offness.” But our modern day food products and our giant leap away from whole food eating are certainly a prevalent factors.
If you have been following me, you know I have been dealing with some food intolerances myself lately (read my post When your body goes haywire! to catch up to speed). For the past 6 months I have had to make drastic changes to my diet, eliminating even healthy foods that were causing reactions like avocado, bananas, berries, egg whites and walnuts. I was left scratching my head at what to eat for breakfast! How do you start out your day when you can’t eat anything you usually eat? I know this is a question many of my clients and friends face when they first find out about food intolerances. It requires stepping out of the breakfast box, and adjusting your taste buds and thoughts 😉
Typically for breakfast, I would eat homemade granola, pancakes, toast with almond butter and berries, eggs with sautéed greens, green smoothie or yogurt parfait with fruit and granola. With all those options out the door, I came up with a few ideas, which are now favorites. And they are packed with nutrients, anti-inflammatory agents and Vitamin C.
Pancakes: It took me a while to master the gluten free pancake, but with the help of the Low Histamine Chef and other bloggers I finally did it! In fact, I am eating pancakes more often than before because t hey are SO good! Check out a recipe here: http://thelowhistaminechef.com/gf-paleo-pancakes-with-coconut-cream/ Note: I’ve used brown rice flour instead of chestnut and it’s worked well.
Runny egg yolk over sautéed greens and rice porridge: This is just delicious. Sautéed some mixed greens like kale, chard or even bok choy are served over Bob’s Red Mill brown rice porridge or Quinoa Rice and Shine. Sprinkle with good olive oil and some sea salt. Top with a runny egg yolk (or full egg if you can tolerate the whites). If you want to omit the egg, you can add in some pomegranate seeds and pumpkin seeds to the dish instead.
Grain free granola: This has to be my favorite creation since going gluten free. I simply combine hemp seeds, flax seeds, almonds, dried cranberries and shredded coconut. I toss with coconut oil and maple syrup and then bake on low at 250 for about 20-25 minutes, or until coconut is just browning. It is sweet, tasty and loaded with omega-3 oils and healthy fat from the coconut and seeds. Sprinkle on some Himalayan sea salt and this can be used as a snack, granola or chia pudding topper.
Pomegranate Coconut Cacao Chia Pudding: It’s creamy, silky and sweet. Follow Kris Carr for a fabulous recipe and adjust accordingly to create mine by using pomegranate seeds and raw cacao nibs, or enjoy her recipe as is. http://kriscarr.com/recipe/raspberry-chia-seed-pudding
Herby Mango Smoothie: I love this smoothie, it is herbaceous and savory, which may be off-putting at first, but this is delicious. You can adjust accordingly, add more basil or cilantro if you, or less. It’s a great energizing start to the morning.
1 handful dandelion greens
1 handful parsley or cilantro
1 mango or 1 cup frozen mango
5 basil leaves
1 pinky size cube of ginger
Boost: Hemp seeds, Ground flax or Chia Seeds
Zucchini – Apple Bake with “Crunchies” and Basil: Who would have thought that steamed zucchini and apple would be so satisfying? Toss on some shaved almonds (or nut of your choice), finely cut fresh basil, pomegranate seeds for color and crunch, and a sprinkle of olive oil (or coconut oil) for an easy to make, satisfying healthy breakfast.
Whatever your reason might be for eliminating foods from your diet, there is one important fact to consider: it’s not so much of what you exclude, but what you include. Your body is crying out for nutrients, so be sure to feed it whole, nutrient dense foods. You will heal faster and feel better. It may seem daunting at first, especially if you are coming from a high –carb, Standard American processed food diet, but you will get there. If you are having trouble, send me an email. I would love to hear your story and help you along your path to healing.