If you're here, welcome, thank you for stopping by. And, in addition, you have my greatest sympathies.
Assuming that you stumbled upon my writings through search engines or query terms, you've been diagnosed with any number of food sensitivities, like me. I don't eat in restaurants. Most of my food is home made, and planned ahead.
It's hard. It's a life changer. Gone are the days when you put food into your body without first considering its composition, origin, and nutritional value.
But.
For the past three years, I've been cooking like crazy, trying to find things to feed myself with that don't taste like cardboard or make me violently ill. All my recipes are labeled as safe for certain sensitivities. In general, I am:
Gluten free (always)
Tree nut free (always)
Dairy free (always)
Refined sugar free (always)
Egg free (sometimes... I cheat with egg whites now and then)
Meat free (sometimes... the only animals I can tolerate are chicken and turkey, so many of my meals are vegetarian- friendly)
Special note: I have a hard time eating fruits and veggies, due to a very, VERY damaged digestive system. If you're like me, follow the recipes and you should be fine. But for sturdier gourmands, feel free to throw in those blueberries, mash up that avocado...
