The chaos of my life is channeled in the kitchen. I pour and I mix. I measure and I eyeball. I trust. I challenge. Not everything turns out, but I enjoy the journey.
I adore food and cooking. I find cooking & baking for food allergies to be a challenge that I relish. Here’s a few quick photos of what I’ve been playing with recently.
Blueberry Almond Oatmeal Breakfast Cake
I wish I had more photos, but usually I forget! Recently I’ve also made and absolutely enjoyed this watermelon salad, potato mac salad, onion hash w/ added fresh chives, apple cinnamon jicama breakfast porridge, I fell in love with this simple, yet filling spring vegetable stew w/ pistou, these thumbprint cookies deserve their awe-inspiring title, this chocochia “milkshake” hit the spot, baked donuts, and rosemary & olive savory scones.
People often ask me about my diet. My biggest pet peeve? Please, please don’t ask me “What DO you eat?” or “What’s left to eat?” after I tell you about my diet. I take it seriously, and you making a joke about it won’t help.
It’s intense, but perfectly do-able. I’m eating better now that I ever have! It’s a joy to eat real, whole foods.
My diet is as organic as possible since I have an inability on the DNA level to detox chemicals well. I no longer eat gluten, dairy, soy, corn, processed sugars, chicken or eggs. I joke around that I’m a meat-eating vegan, since I am a vegan baker. I use stevia, raw honey, pure maple syrup, dates & very rarely coconut sugar as sweeteners in my cooking and baking.
It’s been a long, tough road but I love my diet. Some days I’m frustrated and tired of it all. I’ve fallen to the kitchen floor in frustration some nights while trying to find dinner. It is very hard to stay on top of, but I know that it has made a huge impact on my daily life and my health. I feel better. I feel much, much worse if I cheat and eat something I’m intolerant to. It’s as simple as that. Period.
More food talk to come!
Happy eating :)