An update on my experimental diet. It's still going extremely well. I can't believe that I've been eating this way for almost three months now! The only reason I've been able to sustain it is because I've continued to feel absolutely amazing. I've now noticed reactions to sunflower seeds, pumpkin seeds, quinoa, soy, corn, and tomatoes. The only food on this list I expected to react to was quinoa. I introduced rice by starting with soaked and sprouted rice, then moving to white rice, and finally regular brown rice. I can tell that rice isn't the best thing for me, but it definitely doesn't cause any major reactions. I've been pleased to discover that peanut butter, white potatoes, sesame, (sprouted) lentils, and garbanzo beans haven't caused any adverse reactions.
My regular readers can watch me struggle as I attempt to incorporate all these new food sensitivities into my diet. Elimination diets aren't a precise science, so it will be a process to figure out what works for me.
I cooked up soaked and sprouted rice in a slow cooker (on low for six hours overnight) with sliced apple and cinnamon. It was really good!
Now that my cast iron baking sheet is cured, I can't use it enough! I put sliced beets, sweet potatoes, and red onions on the baking sheet with a bit of avocado oil and baked it until the veggies were nicely browned (at around 375 degrees).
The salad (below) is sliced cucumber and apple mixed with chopped parsley, olive oil, and apple cider vinegar. I've brought this salad to a few social functions, and people really like it!
I buy my tilapia frozen. I let them thaw, dredge them in arrowroot powder, and fry them in avocado oil. I put the fish on a bed of steamed green beans. When you are eating A LOT of vegetables, it's always easier to purchase any out of season veggies frozen and steam them, they're cheaper and easier. I topped the beans with some coconut aminos (a soy-free alternative to tamari/soy sauce that tastes 'ok').