A week and a half a go I received the news that I should “act as though I have celiac disease.” I was surprised. I didn’t think I really had a problem with gluten. I can’t say I have a problem staying away from gluten, but in the meantime I’m also supposed to nix 30 foods from my diet that I’m currently showing sensitivity to via blood testing. The food sensitivities are adding to the inflammation gluten is already causing in my guts. Well that sounds sexy. I can’t have the foods for the next 60-90 days and then may start reintroducing things one at a time… which isn’t terrible, but it’s really hard to find ways to eat out when I have to travel for work. My diet changes are a work in progress as always. My recipes will now be sans the ingredients listed below until further notice.

Food Sensitivities (or should I call them Insensitive Foods – how dare they inflame me!)
nuts/seeds/beans:
almond
kidney beans
navy beans

fruits:
banana (so sad for smoothies)
grapefruit
lime
papaya
red pepper
tomato

baking/cooking spices, oils, etc.:
baker’s yeast
brewer’s yeast
cane sugar
cayenne pepper
garlic
ginger
paprika
pepper (black or white)
sage
rape seed (canola)
vanilla

grains:
amaranth
quinoa
rye
wheat

dairy/meats/fish:
duck
egg
haddock
milk from cows or goats =(