I am always trying to find new ways to support my food sensitivity clients through the elimination diet process on their quest to eliminate their unwanted symptoms.  This led me to start a series of ways to food prep on an elimination diet for breakfast, lunch, dinner and snacks!  

Since every person has different food sensitivities it impossible for one recipe to work for everyone, or even 2 people!  From one client to the next there will be sensitivities to different spices, oils, proteins, starches, vegetables, fruits, nuts and sweeteners!  Enter the concept of technique cooking.  

Technique cooking is using the same method of cooking for a variety of different ingredients.  My favorite example is tacos.  I make tacos every other week and vary up the protein and the type of salsa to create a unique combination of different flavors. One week can be traditional beef or turkey with salsa, the next lentil tacos and the next fish tacos with mango salsa. This has been helpful in my own life to keep variety in my meals from week to week with the same easy cooking methods. It has also helped me provide my clients with flexibility so they can choose what they want based on their food preferences, not mine!  It is infinitely helpful for my food sensitivity clients as they can make recipes from the foods in their plan and add new ingredients as they progress through the elimination diet.

To use this blog series choose from the items on the list the foods that fit your food sensitivity needs.  I have chosen the ingredients that will pair well given the recipe in the making. Here I wanted to share 3 spins on a savory breakfast.  

How To Cook Breakfast If You Have Food Sensitivities

Scrambles

    1. Start with your proteins: eggs, tofu (soy). This will serve as the base for your scramble.
    2. Then choose your vegetables: zucchini, bell peppers, spinach, tomato, broccoli, yellow squash, mushrooms, onion, asparagus, leek.  These vegetables all pair well in a savory breakfast hash and taste good sauteed or steamed.
    3. Add some cheese: cheddar, american, dairy free cheese (soy, tapioca, almond), goat cheese.  There are different ways to get the creaminess and the texture of cheese depending on your results.
    4. Don’t forget the fat: Olive oil, butter, ghee, coconut oil, sunflower oil, nut oils corn oil, soybean oil.  This will be used to saute the vegetables and proteins.
    5. Finally the seasonings: Salt, pepper, garlic, basil, cumin, paprika.  These seasonings pair well with a scramble.

How to:

  • Heat about 1-2 tbsp of oil in a frying pan over medium high heat.
  • Once oil is hot, saute the vegetables of your choice until tender (about 3-6 minutes depending on the vegetables used).  Try to cut the vegetables in the same size so they cook similarly.
  • Add in scrambled eggs or ground tofu and saute until eggs are completely cooked through and firm or until tofu is lightly browned.
  • Right before your eggs/tofu are done cooking, add your cheese into the pan and mix in until melted. Season with seasonings of your choice.

You may choose to serve your scramble with toast, crackers, or fruit to complete your breakfast.

Breakfast Hash

    1. Start with your protein: Ground turkey, ground beef, ground lamb, ground pork, eggs, ground chicken, tofu.  These proteins can work for breakfast!
    2. Then, choose your starch: sweet potato, white potato. This will be the starch for your hash.
    3. Add in some vegetables: zucchini, bell peppers, spinach, tomato, broccoli, yellow squash, mushrooms, onion, asparagus, leek.  These vegetables pair well with a savory breakfast and are tasty when sauteed.
    4. Don’t forget the fat: Olive oil, butter, ghee, coconut oil, sunflower oil, nut oils corn oil, soybean oil.  These oils will serve to saute your veggies and help brown the leaner meats that do not have a high fat content.
    5. Finally, the seasonings: Salt, pepper, cumin, garlic, cayenne pepper, paprika, turmeric.

How to:  

  • Cook 2 potatoes in the microwave until tender, but not too mushy (about 5-6 minutes. Peel and cut into small cubes
  • Heat 2 tbsp oil in large skillet over medium high heat and add vegetables.  Cook until tender (about 3-6 minutes depending on the vegetables used). Remove from pan and set aside.
  • Protein
    • Ground meats are easily prepared by sauteing them in a fry pan (for chicken, turkey or tofu use a small amount of oil) over medium high heat. Add seasonings to flavor the meat. Ground meat is done when the internal temperature reach 160 degrees F for beef, pork, veal, and lamb, and 165 degrees F for chicken and turkey.  Eggs can be prepared by scrambling, frying, poaching, or hard boiling them. Tofu can be crumbled or cut into small cubes and sauteed in a fry pan.
    • Stir together protein, potatoes and veggies.

Egg Muffin Tins

  • Start with the protein: eggs in this case!
  • Next, add in some vegetables: zucchini, bell peppers, spinach, tomato, broccoli, yellow squash, mushrooms, onion, asparagus, leek.
  • Them, pick your Cheese: cheddar, american, dairy free cheese (soy, tapioca, almond), goat cheese.
  • Don’t forget the fat: Olive oil, butter, ghee, coconut oil, sunflower oil, nut oils corn oil, soybean oil.
  • Finally, some seasonings: Salt, pepper, garlic, basil

How to:

  • Preheat oven to 350 degrees F.
  • Scramble your eggs and add in mix ins of your choice.
  • Grease a muffin pan with oil, butter, or ghee and pour the eggs in about ¾ of the way.
  • Bake for about 20 minutes or until puffed and center is firm.

Do you think you may have a food sensitivity?  Check out more information on what food sensitivities are here.  Stay tuned for food sensitivity inspired lunch and dinner meals to come!  Sign up to get on the waiting list for my new eBook coming out in 2018 with tons of food sensitivity resources like the ones in this blog! Email me at dana@rbitzer.com!