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Patient Name: __________________________________ Date of service: _____________ DOB: ____________ � Gluten Free � Dairy Free � Egg Free �
The Real Deal with Food Sensitivities: Food sensitivities, intolerances, and allergies can be confusing. Traditional food allergies are an immune reaction that takes place immediately after a food is consumed. This reaction (typically associated with nuts and shellfish) stimulates IgE antibodies, causing severe symptoms like swelling/hives/anaphylaxis. These allergies can be, but are not always, genetic. Food sensitivities are when symptoms occur 2 to 72 hours after consuming a certain food that stimulates IgG and IgA antibodies. A reaction may include but is not limited to: stomach pain, fatigue, headache, nasal congestion, eczema, gas, cramping, diarrhea, constipation, heartburn, or bloating. This reaction can occur the first, or tenth time you consume the food depending on your body’s level of inflammation. A sensitivity is often the due to the buildup of repeated exposures, and are often difficult to diagnose without an elimination diet or blood test. Food intolerances exist when your body lacks something essential to digest the food you are eating (i.e lactose intolerant people cannot digest dairy because they lack the lactase enzyme). Intolerances often have similar symptoms to food sensitivities and are difficult to differentiate. Food sensitivities left untreated can cause long-‐lasting damage and autoimmune diseases. So what can we do? The first step that you may or may not have experienced, is finding which foods trigger your specific antibody reactions. This can be performed through a blood test at our office, which can test 96 different foods. Another option is an elimination diet. Elimination diets are less expensive, but involve a lot more guesswork. Either can be effective, depending on how much discipline and time you have. The second step is to eliminate the trigger foods. Strictly eliminating these foods gives the body time to heal and repair from the inflammation it has been experiencing. With inflammation tamed, the body is able to restore cells and normal processing, allowing you to possibly eat a trigger food every once in a while and not experience symptoms. Wouldn’t that be nice?! Below you will find a few tips to help you transition to a food sensitive diet, as well as a grocery list and suggested recipes. You are welcome to go above and beyond these recipes, but they can serve as a starting block for you and your family. Tips and Tricks:
• Egg Replacers – great for baking! o 2 tbl chia seeds + 6 tbl water = 2 “chia eggs” o 1 tbl ground flax seed + 3 tbl water = 1 “flax egg”
• Cooking ahead of time o Sweet potatoes typically take a LONG time to bake, but once they’re cooked you can incorporate them into a
recipe with ease. Pre-‐baked potatoes are great for breakfast hashes, gnocchi (potato pasta), and muffins. If you know you will be home for a few hours in the evening, bake 2-‐4 sweet potatoes at 400 F for an hour or until soft. Do not wrap potatoes in foil, but pierce them with forks and place on baking sheet before baking (they tend to drip sweet goo into your oven if not on a pan). You can also do this with white potatoes.
• Crock pot meals o Roast, chili, pulled pork… these are all meals that serve several people and can be made VERY healthy while
you are gone or busy during the day. • Getting Rid of bread
o For many people, bread is the most difficult thing to eliminate (especially for packing lunches!). Instead of switching to a gluten free bread (which often still has eggs or dairy in it), opt for these:
§ Using Butter lettuce leaves for lettuce wraps § Wrapping sandwich goods in the sliced meat itself § Plain or lightly salted rice cakes (these work well for nut butters)
Groceries: o Vegetables:
o Spinach o Sweet Potatoes o White potatoes o Cauliflower o Carrots o Kale o Cucumbers o Tomatoes o Celery o Green Beans o Peas o Bell peppers
o Broccoli o Butternut
squash o Acorn
squash o Romaine Lettuce o Pumpkin o Mushrooms o Jicama o Zucchini o Spaghetti Squash
o Fruit: o Grapes o Blueberries o Raspberries o Strawberries o Cantaloupe/melons o Pineapple o Avocados o Apples o Oranges o Bananas
o Blackberries o Dates o Figs o Mango o Grapefruit o Lemon/Lime o Peaches o Pomegranate o Watermelon
o Frozen:
o Mixed Fruit (for smoothies!) o Vegetables (check labels to avoid additives; sauces and flavorings are often signs of artificial ingredients)
o Meat: o Aidell’s Chicken Sausages o Boneless Skinless Chicken Breast o Grass Fed Beef (ground or steak) o Organic Pork (roast or chops) o Applegate Organic Turkey Bacon o Nitrate Free Deli Meats
o Grains: o Long Grain Brown Rice o Quinoa o GF/DF/EF crackers o Rice Cakes (plain or lightly salted) o Brown rice or quinoa pasta (plain) o Unflavored Popcorn
(Beware of artificial ingredients, flavorings, and dyes in grains especially. Since grains are packaged for longer
shelf lives, manufacturers may try to get away with some not so ‘natural’ ingredients) o Other:
o A variety of spices and seasonings (organic if possible) o Pistachios o Almonds o Macadamia Nuts o Sunflower Seeds o Nut butters (almond, sunflower, cashew) o Unsweetened apple sauce o Raisins o Honey o Molasses o Chia seeds o Flax seed or Flax meal
o Earth balance coconut spread o Canned Coconut Milk (may be in Asian
food section of grocery store) o Unsweetened Almond Milk o Organic low sodium chicken or veggie
stock o Olive oil o Unrefined Coconut Oil o Orange Juice (with pulp, Vit D, & Calcium) o Almond Flour/Almond Meal
The more vegetables, the
better!
Keep in mind that corn is a grain, not a
vegetable. Be careful not to overdo it!
Avocados are fruits full of
GOOD fat, and keep you
fuller, longer, when
incorporated into your
meals
When picking meats, look for organic, grass fed varieties made without nitrates, antibiotics, or hormones. These are the most nutritious, and least harmful animal products.
Breakfast (good options, but you are clearly not limited to these!): 1. Smoothies (particularly GREEN ones!)
a. The GO-‐TO Green (combine all ingredients in blender, blend until smooth, then serve) i. ½ C orange juice ii. 1/3 can of full fat coconut milk iii. 1 handful of frozen fruit (berries, pineapple, peaches, etc.) iv. 1 C (at least! More if you can!) Spinach v. 1/2 banana
2. Muffins a. Chia Pumpkin Muffins
i. 6 tbl chia seeds ii. 1 13oz can of pumpkin iii. 1 C water iv. 3 tbl honey v. 1 tbl molasses vi. ½ tsp vanilla extract
vii. 1 tsp lemon juice viii. ½ C coconut oil, melted ix. ½ C coconut flour x. ½ tsp baking soda xi. ½ tsp nutmeg xii. ½ tsp cinnamon
xiii. Preheat oven to 350 F. Grind chia seeds in blender/coffee grinder/magic bullet. Mix ground chia seeds in water. Add pumpkin, honey, molasses, vanilla, lemon juice, and coconut oil. Mix well. Sift coconut flour and baking soda into pumpkin mixture. Add cinnamon and nutmeg; keep stirring. Distribute into muffin tins. Bake 45-‐50 minutes until the dough is set. Makes ~ 12 muffins.
b. Strawberry Breakfast cookies i. 2 tbl chia seeds ii. 6 tbl water iii. 3 C almond flour iv. ¾ C honey v. 1 tsp baking soda vi. 1 tsp salt
vii. ½ tsp cinnamon viii. 1 tsp vanilla ix. ½ cup of nut butter (almond or
cashew) x. ¼ c dairy free milk (almond, rice, or
coconut) xi. Preheat oven to 375 F. Combine chia seeds and water, and let sit for 5 minutes to form a gel. In a bowl
combine almond flour, Honey, baking soda, salt, and cinnamon. Add chia gel, vanilla, nut butter, and DF milk. Mix to combine. Stir in berries. Let mix sit for 2-‐3 minutes. Scoop 1 tablespoon of dough onto parchment paper lined baking sheet and flatten dough slightly. Bake 13-‐15 minutes or until cooked through.
3. Oatmeal a. Plain oatmeal is an easy cereal replacer. Sweeten with fresh fruit, and almond or coconut milk. Just make sure
to check the ingredients, because some pre-‐made oatmeal uses gluten as filler. Look for gluten free oats specifically.
4. Potato Hash -‐ great way to use left over veggies! a. Sweet potato hash
i. 6 oz bacon or sausage chopped up ii. 1 small onion chopped iii. 1 large apple chopped iv. 1 tsp cinnamon v. 1-‐2 tbl coconut oil (if needed to cook meat) vi. 1 large sweet potato (or 2 small), peeled and cut into cubes vii. Cook bacon or sausage through fully first. Remove meat from pan, but leave fat to cook remaining
ingredients (if pan is dry, add coconut oil). Add sweet potatoes, let cook for 8 min, stirring 2 or 3 times throughout. Add cooked meat, onion, apples, and cinnamon. Let everything cook in pan for 2-‐3 min until onions soften.
b. Red potato hash i. 6 oz ham or chicken sausage
chopped up ii. 1 small onion chopped
iii. 2 cloves of garlic chopped iv. 1 green pepper chopped v. 1 avocado
vi. 1-‐2 tbl coconut oil (if needed to cook meat) vii. 5-‐6 small red (or new/fingerling) potatoes, peeled (optional) and cut into cubes viii. Cook ham or sausage through fully first. Remove meat from pan, but leave fat to cook remaining
ingredients (if pan is dry, add coconut oil). Add potatoes, let cook for 8 min, stirring 2 or 3 times throughout. Add cooked meat, onion, garlic, and green pepper. Let everything cook in pan for 2-‐3 min until onions soften. Top with sliced avocado to serve.
Lunch: (more images at keeleymcguire.com)
Step 1: Protein + Starch • Hummus & G/D/EF* crackers • Rice cake with almond butter • Black beans and brown rice • Chili and G/D/EF crackers
• G/D/EF pasta w/ ground turkey • Grilled chicken and quinoa
• Lettuce wraps • Turkey roll-‐up
• Corn chips and Black Beans + Salsa
Step 2: Vegetable • Carrots • Celery • Broccoli
• Salad (spinach or mixed greens) • Snap Peas • Snow peas
• Cherry tomatoes • Cauliflower
• Cucumber slices • Bell pepper slices
Step 3: Fruit • Apple
• Clementine/oranges • Peaches • Grapes
• Applesauce • Strawberries • Watermelon • Banana
• Blueberries • Plums
School lunches are all about convenience and variety! This is why the sandwich has traditionally reigned supreme. However, it’s easy to make sandwich free lunches with the right preparation. Mommy food blogs and Pinterest will be very helpful when your child needs a little more variety than what is listed above. The key is to get something from each category (starch + protein, vegetable, and fruit) to ensure that your child has enough nutrients to function correctly, not to mention stay full until they come home at the end of the day. The lunches pictured above may look different from you average school lunch. These are great examples of healthy lunches. A separated container, to pack lunches “bento box” style, can be very helpful when you get out of the sandwich world. The multi-‐compartment containers are fairly reasonable in price, and packs of 4 can be found for $14.00 on Amazon (they may be easy to find in stores also). You can pack each lunch item in a separate container if you don’t want to invest in multi-‐compartment containers. A Note About New Foods: If you are thinking, “my child doesn’t like any of those vegetables,” the key is try, try, trying them repeatedly. In a 2010 article in the Appetite research journal, it was found that elementary school children who reported disliking certain vegetables ended up liking them after tasting them 9-‐10 times. When it comes to food, it is not your job as a parent to cater to your child’s likes and dislikes (although you feel extra nice when you can!). It is your job to make sure they are well nourished. It might take a little bit of “tough love” to install the good healthy eating habits. If the only food available to them is nutritious food, they will eat it. Some take longer than others, and having the entire family eat nutrient dense food is the best way to set an example for food sensitive or food intolerant children. *G/D/EF = Gluten free, Dairy free, Egg free
Dinner 1. Chicken and Wild Rice Soup – Crock Pot
a. ½ tbl olive oil b. 1.5 lbs. boneless, skinless chicken breasts
(2-‐3 breasts) c. 1 C baby carrots d. 1 small onion, chopped e. 3 stalks celery, chopped
f. 2 32 oz. containers low sodium chicken broth
g. 1 C wild rice or wild rice blend h. ¾ tsp garlic salt i. ⅓ tsp pepper
j. Turn the crockpot on high. Heat the oil in the slow cooker and add the onions and celery, give a stir and let it soften for a few minutes. Add the chicken, carrots, rice, broth, and seasonings. Make sure the rice is covered with broth. Cook on high for 2 hours, then on low for 4 hours. Or you can cook on low for 8 hours if you are going to be gone all day. Open the crockpot and shred the chicken with a fork, it should be falling apart at this point. Add more salt and pepper to taste.
2. Turkey Shepherds Pie a. 1.5 lbs. ground turkey b. 2 tsp olive oil c. 1 large onion, for 1 cup chopped d. 3 tbl Ketchup e. 2 cloves minced garlic f. 1 pkg. button mushrooms, sliced g. ¾ C almond milk
h. 1 C frozen peas i. ⅛ tsp white pepper j. 5-‐6 Yukon gold potatoes, peeled and cut
into large chunks k. 3 tbl buttery spread (coconut) l. ½ tsp salt m. ½ C almond milk
n. Turn broiler on. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic and turkey. Cook until turkey is totally cooked through. Drain off grease. While the turkey is cooking, boil the potatoes in another pan until soft, for about 20 minutes. Drain off water and add the ½ cup almond milk and vegan butter spread and salt, and mash with a potato masher. Add the ketchup, pepper, and ¾ cup almond milk to the ground turkey. Stir over low heat until the sauce thickens up a bit. Add the peas and stir until they are heated through. Pour the turkey mixture into a casserole dish. Spread out evenly. Top with the mashed potatoes and spread them out so that they cover the turkey. Place casserole dish uncovered under the broiler for about 5 minutes until cheese is melted and golden.
3. Cucumber Roll-‐Ups with Chips and Guacamole
a. 1 Cucumber b. 3 slices of nitrite-‐free deli meat c. ½ of a tomato diced d. 4 tbls Hummus
e. ½ C shredded carrots f. 1 avocado g. ½ lime h. ½ tsp chili powder
i. Peel off all cucumber skin. Slice the cucumber length-‐wise with a vegetable peeler and lay them out on a paper towel. Spoon hummus onto the middle 2/3 of each cucumber slice. Put shredded carrot and diced tomato on top of hummus. Top slice with deli meat and roll up. Pin with tooth pick to secure. For guacamole, smash avocado and mix with chili powder and lime. Mix well and serve with 100% corn chips.
4. The SRW Sweet Potato Gnocchi (pictures available on simplerootswellness.com)
a. 2 cups of mashed sweet potato b. 1 cup of arrowroot powder c. ½ cup potato starch d. 3 cups of cooked green beans
e. ½ C Dried cranberries f. ½ C Pumpkin seeds g. ¼ C Olive oil h. ¼ C Balsamic vinegar
i. Mash warm baked (this is where working ahead of time come in handy!) sweet potatoes in a bowl with a fork. Once mashed, add the arrow root powder and potato starch. Mix in starches until soft dough forms. You may need to get your hands dirty & knead the mixture. Add more starch or powder if needed (moist-‐er potatoes will need more starch & powder). Knead on a clean surface until a soft dough forms. Form into a ball. Cut dough into sections and roll out each section into a 1-‐inch rope. Cut each rope into 1-‐inch pieces, with a knife and separate. Once you have rolled and cut all gnocchi, press down slightly with a fork (for visual effect only ;)). You can boil, or pan fry the gnocchi to serve with green beans or a salad.
*To prepare green beans, boil until tender. Drain the beans and mix them with oil, vinegar, dried cranberries, and pumpkin seeds. Serve with SRW sweet potato gnocchi on top.
Dessert 1. Chewy Coconut Oatmeal Cookies
a. ½ C coconut oil b. ¼ C brown sugar c. 1 flax egg d. ½ tsp vanilla
e. ¾ C of coconut flour f. ½ tsp baking soda g. 1 ½ C of gluten free old fashioned oats h. ½ C shredded coconut
i. Preheat oven to 350 F, and line a cookie sheet with parchment paper. Mix flax egg ingredients if not done already. In a large bowl, melt coconut oil for 15-‐20 seconds. Stir in sugars, vanilla, and flax egg. Mix well. Stir in coconut flour, salt, and baking soda. Mix in shredded coconuts and oats. Drop by spoonfuls onto parchment lined cookies sheet. Bake 9-‐10 minutes. They will look a bit underdone in the middle but that’s ok. Let cool for 10 minutes, then serve.
2. Chocolate Banana Cookies a. 2 C almond meal b. ½ C sugar c. 1 very ripe banana, mashed d. 1 flax seed egg replacer e. ½ C earth balance coconut spread, melted
f. ½ tsp baking soda g. 1 tsp vanilla extract h. 1 tsp cinnamon i. ½ C dairy free chocolate chips
j. Preheat oven to 350 degrees. Mix ingredients together. Drop tablespoonfuls onto a parchment lined cookie sheet. Bake at 350 degrees for 15-‐20 minutes. Let cool, they will firm up more as they cool down.
Desserts, as well as fruit juice, are best kept in moderation. Although you may be able to find these ‘once in a while’ treats without gluten, dairy, or eggs, they still contain sugar, which causes inflammation in your body. We do however, understand the mental/emotional/social need for the occasional cookie!
-‐ NOTES -‐