Cooking on an elimination diet is both easy and difficult. Easy because there’s less options and difficult because that can get boring. So far I have focused on a few staple recipes and haven’t gotten bored yet (I am only two weeks in, so check back with me.)
Oatmeal – Measure out a 1:1 ratio of oats and water into a bowl and microwave for 1-1.5 minutes. Top with fruit and nuts.
Rice cake or toast – This is my son’s favorite. Top with almond butter, slices of fruit, a sprinkle of seeds and cinnamon.
Lunch and Dinner
Vegetable and chicken or sausage soup – I make this recipe but throw in a lot more vegetables and also two chicken breasts or sliced up sausage. My favorite vegetables to use are zucchini, butternut squash, mushrooms, shredded cabbage, rainbow chard and potato – any combination will work! We eat small portions of it as a snack and freeze any that’s left before it goes bad. I use my Instant Pot (and recommend it!) but a crockpot or regular pot will work as well.
Gazpacho – I use two recipes: Ina Garten’s for the main part, and then Alton Brown’s for the seasonings. This is a great way to get a lot of vegetables into a meal. I’ve used canned tomatoes instead of fresh and it turned out great! Serve in bowls and eat with corn chips.
Shrimp ceviche – Another meal that is great to eat with corn chips and is a refreshing meal on a hot day.
Stewed beef or chicken – Place the meat in your slow cooker, cover with water and cook until falling apart. This is a great way to make tougher cuts of meat tender. Once the meat is done, shred it and serve it however you want. Our favorites is mixed into tomato sauce on top of polenta, on top of a big salad, or in taco shells with lettuce.
I limit my sweets, but generally have a small piece of dark chocolate every day. When I want something a bit more indulgent, I turn to nondairy ice cream or gluten-free cookies.