Earlier this year, my Naturopathic Doctor suggested that I try an elimination diet to help find the source of my digestive problems. To recap, an elimination diet eliminates all foods known to cause allergies or food sensitivities.
Eating hypo-allergenic foods gives your digestive tract a chance to heal itself. It also cleanses your body of offending foods so that it becomes more sensitive to detecting them. After a specific time (TBD by your doc), you slowly reintroduce foods you eliminated and note any reactions.
It’s a strict diet and I had troubles sticking to it in the Spring, so I decided to put it on hold for the Summer. It’s Fall now and since I’m trying to conquer my addictions, I thought I might as well do it all at once. I have a plan to completely cleanse my system, eliminating cravings for addictive substances and any possible foods causing me trouble.
There aren’t a lot of elimination diet-friendly recipes out there, so I’d like to share some recipes that I have in different print sources, some adaptations to them, and even some that I’ve created myself! Here are a couple to try, even if you’re not on an elimination diet. They are super healthy, nutritious and very yummy.
Steph’s Easy Broccoli Quinoa
1 cup quinoa, rinsed
2 cups water
2 broccoli stalks
½ cup diced red onion
1 tbsp sesame oil
2 tbsp olive oil
sea salt and pepper (to taste)
- Put quinoa in a small pot with water to rinse well, tickling the grains with your fingers and discard rinsing water. Repeat at least twice more.
- Pour fresh water in pot with rinsed quinoa and bring to a boil. Reduce to simmer for 20 minutes.
- Steam broccoli for about 10 minutes.
- Let quinoa and broccoli cool.
- Once cool, combine with remaining ingredients.
- Add sea salt and pepper to taste.
Steph’s Roasted Black Bean Dip
I can black beans, rinsed
3 roasted garlic cloves
2 tbsp red onion
2 tbsp balsamic vinegar
2 tbsp olive oil
Sea salt and pepper to taste
- Preheat oven to 400°F.
- Peel outer layers of garlic bulb, leaving individual garlic clove skins intact. Chop off entire top portion of bulb, about ¼ to ½ an inch off the top of the cloves.
- Coat the exposed cloves with olive oil, wrap bulb in tin foil and place in oven for 30-35 minutes.
- Take out and let cool.
- Place ingredients in blender and blend until smooth.
- Serve with rice crackers and raw veggies.
And for dessert or a snack idea, try a plain rice cake with almond spread on top!