Monday, April 22, 2013
So my eczema is still giving me issues. I've read that eczema can frequently be caused by undiagnosed food sensitivities, so the time has come for me to investigate that. The common sensitivities and the foods of those I eat the most are wheat and dairy. Which I like live on. But for at least a week I'm going to cut them out and see what happens. The gluten I'm not going to be super strict about, but I'm going to avoid pasta and bread, etc. I also am avoiding processed foods as much as possible.
I did great at lunch today. Walked past the french bread pizzas, the yummy looking pasta sauce, and the red velvet cupcakes. Poured myself a glass of soy milk and realized the dish I had adventurously grabbed from the line that is vegan and frequently GF was breaded and fried. Oops. The soy milk was kinda icky, too. I'm sure it's an acquired taste.
I have no issue with breakfast. I'll either have oatmeal or these yummy smoothies the school cafe is selling (just this week - beautiful timing!) made from almond milk, blueberries, basil, and honey. But meals...these are tough. I can't explore the GF and dairy free cookbooks I have because I'm eating out of a college cafeteria. We're pretty good. There is the vegan and sometimes GF line, the salad bar, sandwich bar, taco bar, grill line, soup (I'm obviously not counting the pasta line). The soup is hit or miss for if I'll eat it (and often is creamy) and I'm not much of a salad person. But I vowed to be more adventurous this week. I've already done it 3 times today and it paid off twice. This will surely benefit me in the long run even if/when I start eating wheat and dairy again.
So I'm looking for advice for wheat and dairy free meals that do not require complicated ingredients. Also any way to make soy milk more palatable. Thanks in advance!