I continuously have people asking me questions about my allergies, how to deal with their allergies/intolerances/dietary issues.
I don't mind these questions. I'm not a doctor (yet), so I can't give medical advice. My usual path is to offer some general suggestions, and recommend they speak to a professional. I've had one year of training not, 3-4 years of specialist training in nutrition, and no on the job experience, and I certainly don't have a supervising doctor to ask questions. However, I do know the stores to shop at, what things tend to work, websites, how to find resources, etc.
These aren't the only type of questions and comments I get though.
Many people panic. A lot of people don't understand how food issues work so following is a quick explanation:
There seem to be some misconceptions around food issues.
Misconception 1: All issues are allergies, and any other issues are minor and don't require changes.
Yes, not all food issues are allergies. However many people refer to food issues as allergies in general, though this is not medically correct. Allergies are those things that range from hives to anaphylaxis. People can have issues with food that are not technically allergies, but can still be fairly serious health issues if the food is ingested. Celiac's disease is an example of this. Intolerance can still lead to diarrhoea, severe abdominal cramping, loss of fluids resulting in dehydration, foggy brain symptom, bowel damage such as bleeding from the bowel, etc.
I hope this helps you to see food issues aren't just all in the person's head, or if they are simply intolerant they can eat a little bit. It can get confusing because people have varying levels of allergies and intolerances, and what one person can tolerate another can't. To muddy the waters further some people will eat things that make them extremely sick because they don't have the willpower to forgo the cake.
People learn by watching. So when Johnny sees Daisy can eat a tiny bit of egg even though she says she is allergic (actually she is intolerant) he thinks Jess will be able to have a small amount of egg also. However Jess may be severely intolerant, already in too much pain, or even allergic, meaning if she has this it will make her very sick.
I get this kind of problem a lot. Even people with celiacs sometimes eat things with gluten. And they end up extremely sick for several hours. But they do it anyway. So people who know me observe others eating the gluten, and can't understand why I'm such a stickler for ensuring I don't consume any.
What they haven't observed or felt is the pain and problems that lasted for around 2 weeks after one episode. There isn't anything quite like passing blood from your bowels to frighten you at 3am. Or the almost exact prescribed diet for weeks afterward to desperately recover. How about the brain fog, that caused depression and also resulted in extreme anxiety as I wasn't able to think straight, and couldn't hold a thought for more than a few seconds. It basically debilitates me.
Fortunately most people don't have extreme reactions to food like I do. (Be grateful.)
Misconception 2:
Because I have food issues I think no-one should eat gluten, dairy, egg, etc., and I would be offended if I see others eating it.
Seriously?! I have a friend who is anaphylatic to nuts. Someone has to eat them for her. I used eat bread. I can understand it tastes nice. Eat all the bread. Exercise so you don't get fat. I don't care. Seriously, I don't. Sometimes yes, I might wish I still could eat that stuff. BUT, I am extremely grateful I can eat some foods, and I still have a broad variety of foods I can eat, and at times like this I remember that. As I mentioned, my friend can't eat nuts. I can. I love nuts. She can have dairy. I can't. It sucks. But since I value my life I stopped eating dairy, because I do appear* to be allergic - not just intolerant.
*My doctor said I am based on my symptoms, but I haven't been officially tested.
Misconception 3:
I expect everyone to cook special food for me.
That would be a huge ask. I never expect that. There are very few people in my life who will invite me over for a meal without it being a large discussion or end in me just doing entirely my own food. Pretty much the only person who can cook for me, and I don't need to ask questions or vice versa is my sister who lived with me when I was diagnosed, and a few others who have lived with me in that time also.
I do find this hard though. Please understand I've had to make huge life changes, and now, many, many people don't/won't/can't cook for me. So I can't just rock up to a BBQ at the last minute. I have to be super organised, and I almost never eat out or eat something I didn't cook. If I go anywhere I usually have to either provide a shopping list with places items I can eat can be purchased, go shopping the second I step off the plane, or bring food with me. This may explain for some people why sometimes I get panicky about a situation and/or I end up running very late to an event. Please don't suggest I eat bad food at this point. That is like driving a knife in the wound, and could be disastrous if I take your advice. It won't go astray if you offer any person foods without the dangerous ingredient(s). Communication is the best way to deal with this. Yes, there are people who do basically demand everyone cater for them, but my experience is that kind of expression is not intentional.
On a final note: not everyone is me, so while this might help in general, communicating with the person who has the allergies, their treating health professional and/or their parent/caregiver will provide the best answer to helping that person. :)
Friday, December 27, 2013
Monday, November 18, 2013
Pineapple Strawberry Mint Sorbet
It's been a hot day, and I cooked up a fabulous pizza for tea, but that was hot too.
While I was outside picking some of my happy greens for my pizza I had this marvellous idea. I could make strawberry mint sorbet. I was trying to think of what other flavours I should include... I have lemons, that could give it a bit of zing. But then I saw the pineapple - yes! Perfect. It was better than I imagined it would be.
Approx 400 grams of frozen strawberries.
1/3 a large pineapple, with the peel cut off
5-6 fresh mint leaves.
Blend for approx 2 minutes on speed 9. Check for no lumps, but otherwise - that's it!
Try not to eat too quickly as it will give you a cold headache. ;) This makes 3-4 serves. I think. Depending on how hot it is, how hungry you are, and your ice cream eating habits. I know males who could have easily eaten the whole lot themselves!
If you don't have a Bellini, Thermomix, Kogan, al, etc. a good blender should do the trick, but be careful that you don't kill it.
While I was outside picking some of my happy greens for my pizza I had this marvellous idea. I could make strawberry mint sorbet. I was trying to think of what other flavours I should include... I have lemons, that could give it a bit of zing. But then I saw the pineapple - yes! Perfect. It was better than I imagined it would be.
Approx 400 grams of frozen strawberries.
1/3 a large pineapple, with the peel cut off
5-6 fresh mint leaves.
Blend for approx 2 minutes on speed 9. Check for no lumps, but otherwise - that's it!
Try not to eat too quickly as it will give you a cold headache. ;) This makes 3-4 serves. I think. Depending on how hot it is, how hungry you are, and your ice cream eating habits. I know males who could have easily eaten the whole lot themselves!
If you don't have a Bellini, Thermomix, Kogan, al, etc. a good blender should do the trick, but be careful that you don't kill it.
Homemade Pizza
Tonight I was going to hang out with some friend and celebrate end of exams - or at least end of my exams, but we was all too tired. So instead of eating out I decided I had better create my own delicious dinner.
I've been dying to try homemade pizza since I saw this recipe for the base on Jo Whitton's blog, Quirky Cooking. It was amazing. Just in case you were wondering. ;)
Crust as per Jo's instructions. Be careful though, I burnt my top base because it was too hot in the oven, and I sliced 10 minutes off the cooking time too! I would stick with putting them on bottom shelves, and don't accidentally splash too much oil on them - I think that makes it worse.
Joy diced up 3 cloves of garlic for me (speed 9, 5 seconds), I then added 8 small tomatoes (speed 9, 10 seconds), and cooked on steam temperature for two minutes, I added 1/2 small brown onion. This took about 4 minutes to get from watery, to tomato paste.
Spread 1/2 of tomato paste on base, add olives and 1/2 onion, cook for 5 minutes while you clean up the mess you just created... (oven temp 180C)
Pull it out and add other toppings (mushroom, parsley, mixed herbs, baby spinach, spring onion, and the rest of the tomato paste to hold it on.)
Cook for 10 more minutes... delicious!!! Mmmmm, the whole house smelled wonderful.
I've been dying to try homemade pizza since I saw this recipe for the base on Jo Whitton's blog, Quirky Cooking. It was amazing. Just in case you were wondering. ;)
Crust as per Jo's instructions. Be careful though, I burnt my top base because it was too hot in the oven, and I sliced 10 minutes off the cooking time too! I would stick with putting them on bottom shelves, and don't accidentally splash too much oil on them - I think that makes it worse.
Joy diced up 3 cloves of garlic for me (speed 9, 5 seconds), I then added 8 small tomatoes (speed 9, 10 seconds), and cooked on steam temperature for two minutes, I added 1/2 small brown onion. This took about 4 minutes to get from watery, to tomato paste.
Spread 1/2 of tomato paste on base, add olives and 1/2 onion, cook for 5 minutes while you clean up the mess you just created... (oven temp 180C)
Pull it out and add other toppings (mushroom, parsley, mixed herbs, baby spinach, spring onion, and the rest of the tomato paste to hold it on.)
Cook for 10 more minutes... delicious!!! Mmmmm, the whole house smelled wonderful.
Chicken Curry
Ingredients:
2 chicken breasts
Dash of Macadamia Nut Oil
3 cloves of garlic
3 tins of coconut milk
3 carrots
1/2 bunch of kale
1 brown onion
1/2 bunch of spring onion
1 capsicum
2 small zuccini
1 broccoli head
1/2 cauliflower
Additional dried garlic, curry, tumeric - to taste
Method:
Chop and cook the chicken in a wok or huge frying pan.
After a few minutes add the onion and 1 tin of coconut milk.
Blitz the garlic and add.
Blitz the carrot, broccoli and cauliflower in a blender until they are fairly small chunks, but not tiny, add them, stir in a bit.
Blitz kale and add.
Add another tin of coconut milk.
Add other herbs and spices.
Blitz capsicum, and zuccini and add (if you wanted more veg then you could add eggplant and/or mushroom here - especially if you want a vegan version.)
Stir in final tin of coconut milk.
Cook for a few more minutes, and then it should be done. (taste test - curry amounts vary on the strength of the curry and the stomach of the person eating it.)
This can easily be vegan, just skip the chicken, and it should still be just as delicious.
2 chicken breasts
Dash of Macadamia Nut Oil
3 cloves of garlic
3 tins of coconut milk
3 carrots
1/2 bunch of kale
1 brown onion
1/2 bunch of spring onion
1 capsicum
2 small zuccini
1 broccoli head
1/2 cauliflower
Additional dried garlic, curry, tumeric - to taste
Method:
Chop and cook the chicken in a wok or huge frying pan.
After a few minutes add the onion and 1 tin of coconut milk.
Blitz the garlic and add.
Blitz the carrot, broccoli and cauliflower in a blender until they are fairly small chunks, but not tiny, add them, stir in a bit.
Blitz kale and add.
Add another tin of coconut milk.
Add other herbs and spices.
Blitz capsicum, and zuccini and add (if you wanted more veg then you could add eggplant and/or mushroom here - especially if you want a vegan version.)
Stir in final tin of coconut milk.
Cook for a few more minutes, and then it should be done. (taste test - curry amounts vary on the strength of the curry and the stomach of the person eating it.)
This can easily be vegan, just skip the chicken, and it should still be just as delicious.
Friday, November 15, 2013
Menu Plan
I've been meaning to create one of these for months. I just couldn't work it out. However, the power of procrastination, plus lots of exposure to foodies, al etc., has combined to bring me my first ever menu plan, and gosh, I want to make it all and sample it all, all at once. It's okay. I have self control and can wait. Anyhow, for anyone else who is struggling and perhaps hasn't got the combined powers behind them here is my plan for a start... and for those friends visiting for tea... now you know what you're in for - for the next 2 weeks anyway. ;) I aim to take photos (except of all those salad & chicken meals) and post recipes. As I'm liable to forget - if you want something in particular let me know/remind me...
Monday
|
Tuesday
|
Wednesday
|
Thursday
|
Friday
|
Saturday
|
Sunday
|
|
Lunch
|
Salad & Chicken
|
Salad & Tuna
|
Salad & Chicken
|
Salad & hake/dory battered with pysllium husk
|
Salad & Chicken
|
Salad &chicken/legumes
|
Salad & Salmon
|
Tea
|
Pizza (chicken)
|
Spag bog with mung bean pasta
|
Roast chicken
|
Salad & Lamb chops
|
Apricot Chicken
|
Beef Stew
|
Re-heated/Leftovers
|
Lunch
|
Chicken/Salmon Salad
|
Salad & Tuna
|
Left over Mexican wraps
|
Turkey rissoles & Salad
|
Stir Fry
|
Left over chicken with wraps
|
Salad & Salmon
|
Tea
|
Home made Pizza
|
Mexican: Beans w mince on cc, salad chopped, covered with chilli
tomato, avo & cashew cream
|
Turkey rissoles with cooked veg
|
Shepherd’s Pie
|
Roast Lemon Pepper Chicken
|
Meat Pie with peas
|
Re-heated/Leftovers
|
Other ideas: Lasagne, pumpkin soup, veggie soup, cabbage
rolls, stuffed capsicum, meatloaf, crunchy chicken noodles, cold rolls, home-made bread
& BBQ;
Sweets ideas: fruit crumble, fruit
toast, fruit salad, frozen fruit cake, coconut chocolate icecream;
Friday, October 25, 2013
Shepherd's Pie
One of my favourite recipes is Shepherd's pie. The normal version has potato and butter and milk and nasty things I can't eat, but this version is amazing and contains none of those things. You can make this using leftovers or you can make it from scratch.
Ingredients:
500gm of mince - preferably lamb
1 onion (finely chopped if using stove, not if using a kitchen aid)
Half a cauliflower
Approx 2.5 kg of other veggies (carrots, peas, beans, cabbage - green or purple, zucchini, eggplant, spinach, broccoli,pumpkin etc.)
Organ veggie gravy
Gluten free beef stock (I use Massels)
Cheese, soy cheese or a nut based replacement cheese
Method:
Preheat oven to 180 degrees
Keeping cauliflower separate, cook vegetables on the stove by either boiling or steaming for approx 15-20 minutes until soft.
If you have a Bellini, Thermomix or Thermochef, etc. you can cook the mince and onion in that on speed 3, heat 90 - 100, with a good dash of water and oil each, for 20 minutes. After about ten minutes add gravy and 2 teaspoons of stock. You can add other flavourings if you like such as garlic, rosemary, or whatever herbs suit your fancy. So easy as it cooks it for you and you don't have to worry about stirring.
On the stove method: cook mince in a pot on a lowish heat with a small dash of oil and/or water. Once it has browned a little, add the herbs, etc and onion. When it is fully cooked add gravy stirring continuously until it has thickened, and then take off the heat.
Assemble veggies into your oven dish in layers. I usually put chunky stuff at the bottom, but really veggies can go in any order or even mixed through except your cauliflower.
Add mince with gravy on top of veggies.
Mash the cauliflower well and add a dash of olive oil to it for texture. You can add salt and pepper to it also or leave that out if you're keeping the salt low.
Add the cauliflower mash to the top and smooth over.
(If you want to freeze it unmade this is the best point to do so)
Put your cheese or fake cheese on, and zip in the oven.
If everything is already hot it will only take a few minutes, but if you have prepared ahead and then stored in the fridge or freezer then it will take 40 minutes in the oven from defrosted. Just check it has heated all the way through.
Delish!
Ingredients:
500gm of mince - preferably lamb
1 onion (finely chopped if using stove, not if using a kitchen aid)
Half a cauliflower
Approx 2.5 kg of other veggies (carrots, peas, beans, cabbage - green or purple, zucchini, eggplant, spinach, broccoli,pumpkin etc.)
Organ veggie gravy
Gluten free beef stock (I use Massels)
Cheese, soy cheese or a nut based replacement cheese
Method:
Preheat oven to 180 degrees
Keeping cauliflower separate, cook vegetables on the stove by either boiling or steaming for approx 15-20 minutes until soft.
If you have a Bellini, Thermomix or Thermochef, etc. you can cook the mince and onion in that on speed 3, heat 90 - 100, with a good dash of water and oil each, for 20 minutes. After about ten minutes add gravy and 2 teaspoons of stock. You can add other flavourings if you like such as garlic, rosemary, or whatever herbs suit your fancy. So easy as it cooks it for you and you don't have to worry about stirring.
On the stove method: cook mince in a pot on a lowish heat with a small dash of oil and/or water. Once it has browned a little, add the herbs, etc and onion. When it is fully cooked add gravy stirring continuously until it has thickened, and then take off the heat.
Assemble veggies into your oven dish in layers. I usually put chunky stuff at the bottom, but really veggies can go in any order or even mixed through except your cauliflower.
Add mince with gravy on top of veggies.
Mash the cauliflower well and add a dash of olive oil to it for texture. You can add salt and pepper to it also or leave that out if you're keeping the salt low.
Add the cauliflower mash to the top and smooth over.
(If you want to freeze it unmade this is the best point to do so)
Put your cheese or fake cheese on, and zip in the oven.
If everything is already hot it will only take a few minutes, but if you have prepared ahead and then stored in the fridge or freezer then it will take 40 minutes in the oven from defrosted. Just check it has heated all the way through.
Delish!
City to Bay - What Actually Happened?
So, a few months back I was doing the city to bay... and that's all I said of it. I completed all 12 km in under 2 hours, so was very happy with that time. I believe it was approx 1:47. I also finished 10th in my category, which is nothing to sneeze at since there were over 40,500 people who participated.
Just went to prove to me that I had more ability than I gave myself credit for, and it was a pretty amazing experience really. (aside from the sunburn)
So yes, absolutely doing it again next year. Yes, I fully plan to beat my time. (Might even be dreaming of coming in the top three for my section!) I'm even thinking about running next year, but not entirely sure I will do that.
It was tough. There were points when I asked what I had signed myself up for, but when I passed the 7km to go it actually got easier from there on in. I'm glad I didn't sign up for only 6 km, as I wouldn't have pushed myself as hard and wouldn't have felt the incredible victory of having done something I thought was completely impossible a year ago. I could barely walk by the end of it, and yes, I was incredibly sore the next day, but it was one of the best experiences of my life!
If you get the opportunity absolutely do it. Just don't forget your safety pins, sunscreen and hat. ;)
And if you're wondering, I still have my old training sheets up, and I'm still walking regularly... got to keep in shape for next year. ;) See you at the finish line!
Just went to prove to me that I had more ability than I gave myself credit for, and it was a pretty amazing experience really. (aside from the sunburn)
So yes, absolutely doing it again next year. Yes, I fully plan to beat my time. (Might even be dreaming of coming in the top three for my section!) I'm even thinking about running next year, but not entirely sure I will do that.
It was tough. There were points when I asked what I had signed myself up for, but when I passed the 7km to go it actually got easier from there on in. I'm glad I didn't sign up for only 6 km, as I wouldn't have pushed myself as hard and wouldn't have felt the incredible victory of having done something I thought was completely impossible a year ago. I could barely walk by the end of it, and yes, I was incredibly sore the next day, but it was one of the best experiences of my life!
If you get the opportunity absolutely do it. Just don't forget your safety pins, sunscreen and hat. ;)
And if you're wondering, I still have my old training sheets up, and I'm still walking regularly... got to keep in shape for next year. ;) See you at the finish line!
Subscribe to:
Posts (Atom)