First off, I have to thank all of my wonderful readers for being so supportive! Your comments on my last post really made my week! I've been doing much better since then. I even made a chocolate cream pie for a party last night (using my maple cinnamon snickerdoodles as a cookie crumb base), and was able to handle the leftover cookies. Or I should say, I was able to tell my boyfriend that I couldn't handle them and to put them somewhere I wouldn't see them. Whatever works, right? For me, out of sight, out of mind.
I had intended a second post to end the elimination diet, but I realized there wasn't a whole lot more I needed to say. But I didn't want to leave you thinking I didn't learn anything important from it. In case you're dealing with similar issues, here are a few things I've figured out:
- The headaches and fatigue improved considerably once I began taking vitamin D and a vitamin B complex.
- Drinking 8-16 oz. of water first thing in the morning also helps with the headaches.
- I'm definitely sensitive to maple syrup (which is too bad since I love those maple cinnamon snickerdoodles). Almonds might also be a problem, so I'm avoiding those for now, as well as all other nuts until I want to test them. Surprisingly, it doesn't seem to be all sugar that's a problem for me, but specifically maple syrup that gives me headaches. I guess that's a good thing...?
- And cheese is not the best thing for my stomach. But I didn't need an elimination diet to tell me that. And for now, I still plan on eating it. Just not too often.
Basil Mung Bean Salad
1 cup mung beans, cooked according to directions on bag
5 cups diced or thinly sliced cabbage and carrots
1 large handful of fresh basil (about a cup), coarsely chopped
1 Tbsp. olive oil
1 avocado, sliced
sea salt to taste
- In a large skillet, heat the olive oil on medium low. Add the carrots and cabbage, and saute about 3 minutes.
- Add the mung beans, and continue to saute, stirring occasionally, until the cabbage is translucent, about 5 minutes.
- Add sea salt to taste.
- Stir in the basil and saute another minute.
- Take off the stove and add in the sliced avocado.
I'm trying to decide what type of recipe to make for my next post. I've attempted many failed sugar-free muffin and cookie recipes this week, and am having a great time doing it. But until I feel back to normal with my eating, I should probably lay off the baking a bit. Sugar-free or sugar-full, I eat too many just the same. Spring is finally coming though, which makes me want to eat more fresh fruit. And this month's theme for Go Ahead Honey, It's Gluten Free is guiltless pleasures over at Simply Sugar & Gluten Free. So perhaps a guiltless fruit dessert is in order. Can I come up with one before the end of the month? I can certainly try...
This post is linked to Gluten Free Wednesdays.