(not a) Gluten for Punishment
(not a) Gluten for Punishment
For the last four years, I've been cooking to feed myself and accommodate my increasingly difficult list of food sensitivities. Celiac disease was the first challenge - going totally gluten-free. Then about two years later, I developed a sensitivity to soy. Last year, it became clear that dairy (even goat dairy) was no longer something my body would tolerate. Additionally, my husband is a vegetarian, so we don't cook meat at home.
At this point, I'm mostly cooking gluten-free, vegetarian, soy-free, and dairy-free. My sister can't have gluten, dairy, or eggs, and leans toward a low-FODMAP diet when possible. I'm generally the one who cooks at family gatherings, so I can eat the food, too. When I see new products that won't hurt me, I try them. Through this, I've become a repository of information on allergen-friendly recipes, product recommendations, and strategies for eating while travelling or out with groups of people.
"You should start a blog!" I kept hearing this. From relatives, from friends, from strangers in airports and grocery stores. So here it is. My accumulated (to this point) knowledge about the products available here in the Pacific Northwest, the recipes I've found that actually taste good AND accommodate my dietary restrictions, favorite restaurants, favorite cookbooks, and the ways I stay healthy while travelling or eating out with friends. Turns out that just feeding myself is a lot of work these days, and if I can make it less work for someone else, then I consider that a win.
Happy eating!
For the last four years, I've been cooking to feed myself and accommodate my increasingly difficult list of food sensitivities. Celiac disease was the first challenge - going totally gluten-free. Then about two years later, I developed a sensitivity to soy. Last year, it became clear that dairy (even goat dairy) was no longer something my body would tolerate. Additionally, my husband is a vegetarian, so we don't cook meat at home.
At this point, I'm mostly cooking gluten-free, vegetarian, soy-free, and dairy-free. My sister can't have gluten, dairy, or eggs, and leans toward a low-FODMAP diet when possible. I'm generally the one who cooks at family gatherings, so I can eat the food, too. When I see new products that won't hurt me, I try them. Through this, I've become a repository of information on allergen-friendly recipes, product recommendations, and strategies for eating while travelling or out with groups of people.
"You should start a blog!" I kept hearing this. From relatives, from friends, from strangers in airports and grocery stores. So here it is. My accumulated (to this point) knowledge about the products available here in the Pacific Northwest, the recipes I've found that actually taste good AND accommodate my dietary restrictions, favorite restaurants, favorite cookbooks, and the ways I stay healthy while travelling or eating out with friends. Turns out that just feeding myself is a lot of work these days, and if I can make it less work for someone else, then I consider that a win.
Happy eating!
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