I followed this recipe to make the pumpkin bars, except that I used about two tablespoons of maple syrup and replaced the coconut manna with some shredded coconut. I've made a real effort to limit coconut during this diet because it's something I'm starting to see more patients reacting to AND almost every patient I test has a reaction to tropical foods (like banana and pineapple). I think it is important to eat as locally as possible, both as a favour to the environment and my immune system.
Yes, I know I ate kiwis, a tropical fruit, for this breakfast ;) There are so few fruits I can eat on this diet, I've started to eat the occasional kiwi. These are the kind of decisions that it really helps to have a naturopathic doctor help you make. The factors that went into the decision to add kiwis to my diet included:
- what food intolerances I've tested positive for
- the food intolerances of my immediate family
- what I see my patients reacting to and/or what food intolerance they frequently test positive for
- knowledge about how the immune system interacts with foods on a rotational basis
- the fructose content of kiwis (and the rest of my diet) in regards to possible FODMAPs/SIBO/Specific Carbohydrate intolerance
- my previous exposure to kiwi
I highly recommend that you consult with a naturopathic doctor before trying one of these diets. Your naturopathic doctor can help you select the best dietary approach for you, and it is inevitable that any diet you find on the internet will need to be modified based on your particular needs.
-broth made from a chicken carcass
-dried parsley and dill
-chopped red onion
-chopped kale stems (left over from making kale chips)
Below, I've included a picture of how I freeze my soups and stews to eat for lunch on future days. As long as you don't fill the wide-mouthed mason jars above the place where the lid screws on the jars won't crack in the freezer. You can even remove the lids and put them upside down in a saucepan with a very small amount of water at a medium heat until they thaw enough to come out of the jar and defrost quickly!
This is an easy, fast, and delicious way to make canned salmon more appealing! I thinly slice four or five cloves of garlic and put them in a frying pan with olive oil. I fry them at a medium-high heat until they start to brown. I immediately add about a tsp. of Italian Seasoning and leave it fry for about 60 more seconds. Then, I turn off the burner and stir in the canned salmon.