About My Food
The people in my household have several different "food issues" my recipes will inevitably reflect. The recipe labels will hopefully help you find recipes that will cater to your food preferences.
The biggest dietary restrictions I cook for are my own. I was diagnosed at age three or four with wheat and dairy allergies and lactose intolerance (cow's milk is a bad thing for me...). I also have food-triggered headaches/migraines. These tend to result when I consume lots of red meat. Lately, I have been avoiding soy as well as my body seems sensitive to it.
Because of my sensitivities, my family diet adapted. We have separate pastas, mine made with corn or rice flour. We have separate loaves of bread, mine made with spelt flour. I eat goat cheese while my family has cow's milk cheese. Instead of ice cream, I would have Italian ices, sorbet, or popsicles (now there are yummy dairy-free ice cream options). Originally, cookies and sweets were more difficult to find, but are easier to find and make now. However, since I haven't eaten those things a lot, I don't really miss them. In some cases, I don't even like such foods. This is helpful when I bake cookies with wheat flour and butter: I don't feel tempted to sample the baked goods because I know I won't like them. In addition to these separations, my family tends to eat foods that simply do not contain wheat or dairy. We have consumed several meat and veggie stir fry dishes served on top of rice: quick, simple, and free of my allergens!
Then, 5 years ago or so, my mom was diagnosed with diabetes. Thankfully, she has been able to control it by eliminating refined sugars from her diet and using honey, maple syrup, or agave nectar sparingly when she wants sweetener. Recently, my dad was told to watch his sugar and carb intake as well. This has caused us to aim our family diet in a more fresh, less processed, and whole grain direction.
Most of my recipes will reflect these dietary challenges, but there will be a few recipes of wheat/butter/sugar combination. If I work with a recipe I like, I will post it!
The biggest dietary restrictions I cook for are my own. I was diagnosed at age three or four with wheat and dairy allergies and lactose intolerance (cow's milk is a bad thing for me...). I also have food-triggered headaches/migraines. These tend to result when I consume lots of red meat. Lately, I have been avoiding soy as well as my body seems sensitive to it.
Because of my sensitivities, my family diet adapted. We have separate pastas, mine made with corn or rice flour. We have separate loaves of bread, mine made with spelt flour. I eat goat cheese while my family has cow's milk cheese. Instead of ice cream, I would have Italian ices, sorbet, or popsicles (now there are yummy dairy-free ice cream options). Originally, cookies and sweets were more difficult to find, but are easier to find and make now. However, since I haven't eaten those things a lot, I don't really miss them. In some cases, I don't even like such foods. This is helpful when I bake cookies with wheat flour and butter: I don't feel tempted to sample the baked goods because I know I won't like them. In addition to these separations, my family tends to eat foods that simply do not contain wheat or dairy. We have consumed several meat and veggie stir fry dishes served on top of rice: quick, simple, and free of my allergens!
Then, 5 years ago or so, my mom was diagnosed with diabetes. Thankfully, she has been able to control it by eliminating refined sugars from her diet and using honey, maple syrup, or agave nectar sparingly when she wants sweetener. Recently, my dad was told to watch his sugar and carb intake as well. This has caused us to aim our family diet in a more fresh, less processed, and whole grain direction.
Most of my recipes will reflect these dietary challenges, but there will be a few recipes of wheat/butter/sugar combination. If I work with a recipe I like, I will post it!
Comments
Post a Comment