As I said last week, if you are embarking on experimenting with cutting out foods that are common offenders for people with fibromyalgia, candidiasis, and other conditions, (see: http://articles.mercola.com/sites/articles/archive/2012/03/18/mcbride-and-barringer-interview.aspx) it is helpful to think about all the foods you CAN EAT so you are not stupefied when standing in the grocery aisle. Below are ideas for people who are cutting out wheat, gluten, dairy, tomatoes, citrus, vinegar, sugar, fruits and fermented foods. This list is meant to give ideas and is not meant as any sort of medical advice.
2 Brown rice cakes with almond or peanut butter (cakes with 60-70 calories each, not Quaker Oats’ version which have 20-30 cals each. Those air wafers will not hold you over until lunch.)
Eggs and chicken/turkey/pork sausage or ham (I prefer nitrate free meats.)
Omelettes with eggs or egg whites and veggies or lean meats (hold the cheese and no milk to scramble the eggs.)
Gluten-free pancakes and nut butter or butter (thankfully, not in the same category as other dairy for most people.)
Homemade smoothie with rice or almond milk, green veggies, carrots, half a banana and protein powder such as whey (not the same as other dairy), rice or other protein powder with the exception of soy which can mess with your hormones. Google hormone disruptors or phytoestrogens.
Eggs with a side of asparagus and a rice cake
Eggs and blue corn tortilla chips and black beans with tomatillo/green salsa without tomatoes or vinegar
Breakfast burrito. I make mine with Trader Joe’s brown rice tortillas, scrambled eggs mixed with their chicken breakfast sausage, salsa verde and refried beans. You can make a big batch and freeze then microwave for 2-3 minutes or bake in the oven while you shower and get ready in the morning.
Salad with lean protein such as chicken, tuna, other fish, legumes or hard boiled eggs. Add toasted pepitas, avocado, carrots, any veggie you like and use olive oil and lemon with salt and pepper and any herbs you like as a dressing. For some very yummy non-vinegar, non-dairy salad dressing recipes see: The Candida Directory: The Comprehensive Guidebook to Yeast-Free Living by Helen Gustafson and Maureen O’Shea. They even have a recipe for one that uses cucumber and tastes creamy! These great recipes have no preservatives, so freeze leftover dressing in an ice cube tray and then pop out 1-2 cubes for salad another day or even put in a Ziploc and take to a restaurant if you want something other than oil and lemon.
Chicken, hummus and crudité, avocado, corn chips, cashews or other nuts.
Lean meat and veggies and rice.
Gluten-free Asian food. . If you cook Asian food, be sure to use gluten-free tamari in place of soy sauce which contains wheat.
A hamburger without a bun, hold the tomato, add the avocado and eat with a fork and knife. Applies to any sandwich–eat the same way.
Meat and potatoes and veggies (though my body had me avoid potatoes for the first 3 months)
Soup made with chicken broth, veggies, chicken and rice or rice noodles. Freeze in single-serving batches and take to with you for lunch away from home.
See the lunch list.
Meat, veggies, wild rice/brown rice/white rice. Be sure your wild rice blend does not have orzo which is rice shaped wheat pasta. Far East brand makes a wild rice that is gluten-free. Most rice blends labeled Rice Pilaf include pasta.
Risotto dishes were my comfort food when I was on this diet! Just google risotto recipes and you will find plenty! Omit any cheese. I found most risotto dishes didn’t call for parmesan/cheeses and tasted creamy without.
Rice or corn or quinoa pastas with olive oil, garlic, white wine-based sauce, veggies and meat or fish.
Rice salads or Quinoa dishes served hot or cold. Recipes abound when you start googling.
I got into the habit of having a yummy, fresh salad with animal protein at lunch and then a more meat, veggie, wild rice plate for dinner.
Ahhhh. There you have it from memory 15 years ago.
Keep in mind, that any of the common offending foods is a step in the right direction to giving your gut a break from harder-to-digest foods. I’d love to hear if you have experimented with such a diet and how it worked for you! Let me know if you need anything: 949-929-5470. firstname.lastname@example.org.