I’ve never considered it a burden to cook vegetarian, or lactose-free, or nut-free or gluten-free. A number of my friends and family members have allergies, food sensitivities and/or diet preferences, so I’m used to working around food restrictions.
This week, and for the next two weeks, I’m dealing with some new restrictions, and it’s been interesting. I’m on an elimination diet (eliminating foods that might be problematic) in an attempt to figure out if I have any food sensitivities. There are a lot of restrictions on this diet, including no gluten, no dairy, no refined sugar, no alcohol, no chemicals (which I try to avoid anyway), and no eggs or nightshades (potatoes, eggplant, peppers, and tomatoes). It is not a calorie-restricted diet.
After the three weeks are over, I’ll add back one food or category of food at a time, to see what happens.
Still trying to figure out what I’ll post on my Chocolate Sunday blog, but I have a few ideas.
I’ve always figured that there are so many foods you can eat when you’re on a restricted diet – why focus on the ones you can’t?
So on Monday, the day after I started the diet, I made a pot of red lentil soup, roasted two pounds of beets, cooked up some quinoa, sautéed leeks and mushrooms (oops, didn’t realize that mushrooms were on the verboten list), and baked whitefish brushed with extra virgin olive oil, sprinkled with fresh lemon, and generously topped with dill. Those dishes have been my staples this week, along with green salad, fresh fruits and vegetables, some leftover broccolini and sweet potatoes, and rice cakes and almond butter.
I haven’t felt deprived at all, and within a day I noticed that I had more energy.
However, on Tuesday night I went out with a couple of friends for dinner and realized that of all the items on the extensive menu, there were only two I could eat. And they were out of one.