This elimination diet adventure has both ups and downs , a thrilling rollercoaster I like to call, The Diet Decimator! It’s been both challenging and extremely rewarding. Between the yummy recipes , the cleansing and, most importantly, a notably improved digestion…I could possibly stay on this diet forever!
Ya, ha! Riiiiiight. I could – since necessity calls for creation and these recipes I’m trying are truly deeeelish – I just don’t want to. Truth be told, I’ve cheated almost everyday since starting this extensively restrictive diet. Mind you, they’ve been healthy cheats, like a handful dried fruit and chocolate chips or a small, black organic coffee.
For awhile, I was feeling guilty about cheating because I know I can do this perfectly… under the right circumstances. If all I had to do was this diet? No problem. There would be no stress and therefore no cravings. And doing it perfectly isn’t just my ego talking, Folks, it means the difference between 3 weeks and nearly 3 months!
But when I saw my Naturopathic Doc, he told me what I couldn’t tell myself (for some strange reason), “You’re doing great, Steph!” He told me to give myself a break. What a relief! As soon as I accepted that I can’t change external stressors and I realized that I was dealing with them the best way I knew how at the time, I forgave myself.
This has allowed me to focus on what’s really important: how much better I feel! My digestion has significantly improved – thank Heavens! Interestingly, this also implies I DO have food sensitivities/allergies. And I’m quite excited to start reintroducing foods back into my diet and discover which foods don’t agree with my body.
Until then, we have to eat! So here are 3 more scrumptious, healthy and easy-to-digest, elimination diet-friendly recipes:
Organic Chicken with Oregano & Basil Soup
Makes 6 servings, approx. cook time is 1 hour, 20 minutes.
This succulent, hearty and herby soup was inspired by the organic chicken soup in the CCNM ’s Brown Rice Cookbook:
1 small, whole organic chicken
2 quarts water and broth from roasted chicken
7 cloves (3 for roast chicken) garlic
4 cups each (2 for roast chicken) carrots and celery
3 cups (1 for roast chicken) thickly chopped onions
½ cup cooked brown rice
1 tbsp. dried oregano
1 tbsp. dried basil
1 tbsp. olive oil (to roast the chicken)
sea salt and pepper
Roast Chicken : Heat oven to 375ºF. Check for bags inside the chest cavity (I’ve heard horror stories). Rinse and pat dry, place in roasting pan. Stuff chicken’s chest with 1 cup chopped onion and 3 garlic cloves. Massage olive oil into skin, sprinkle some of your oregano, basil, sea salt and freshly ground pepper on greased chicken. Pour filtered water in bottom of pan, about an inch high.
Cook for 30 minutes, take off cover, cook for another 10 minutes. Set aside and let cool.
Debone chicken, separating the white and dark meat from the rest. I usually freeze these chicken scraps and use it to make chicken broth with on the weekends.
Soup : Throw chicken meat, broth from roasted chicken and everything else on the ingredient list together in a pot. Bring to boil and simmer for 20 minutes.
Bitchin’ Black Bean Quinoa Salad
This Mexican-inspired recipe was adapted from The Vital You’s Ultimate Holistic Cookbook:
1cup quinoa, rinsed
2 cups water
¼ cup chopped cilantro
1 tbsp olive oil
2 tbsp flaxseed oil
2 tbsp apple cider vinegar
1 cup black beans
2 cups chopped celery
¼ cup pumpkin seeds
sea salt and pepper, to taste
Rinse quinoa well. Take 2 minutes to swish grains around the pot with your fingers and strain water down sink. Repeat at least once more.
In small pot, combine rinsed quinoa with water. Bring to boil, lower heat to minimum, cover pot and simmer for 20 minutes.
Let cool. Combine cooled quinoa with rest of ingredients except salt, pepper and seeds. Let sit one hour. Finish it off with seasonings and seeds before serving/eating at room temperature. (Although it’s good chilled, too.)
Even MORE like Chocolate Pudding
A creamier, thicker and more chocolatey version of “Kinda Like Chocolate Pudding” found in The Vital You’s Ultimate Holistic Cookbook:
3 dozen dates
3 dozen Mission figs (unsweetened)
1 quart (or I liter; and more or less depending on fruit dryness) mixture of Rice Milk and purified water (the ratio depends on your preferences to creaminess)
1 tbsp of raw carob powder
So far I’ve just thrown all the ingredients together in my blender and adjusted the liquid as needed. If someone has a better idea, let us know in a comment below.
Chill and serve.
I hope you’ve been enjoying these allergen-free recipes as much as I have. Does anyone have any elimination-diet friendly recipes they want to share?