I’ve suffered from migraines since I was in elementary school, and last year around this time, I had a huge flare up, losing 3-4 days a week to debilitating headaches. After six months of treatment with a completely fabulous doctor, I was able to break the cycle, but then we started talking prevention and I wasn’t thrilled with the idea of going the pharmaceutical route (even though I know it’s worked well for many people). So in January I did food sensitivity testing and stated working on a 12-week diet plan to eliminate inflammatory foods, identify triggers, and (hopefully) help prevent migraines without medical intervention. And so far, things are going well. I’m down to 2-3 manageable migraines a month, which is a miracle compared to last year.
So why do I bring this up? Because today is O day and O is for onions, one of my very favorite foods and one that, as it turns out, I am sensitive to. I haven’t eaten onions or anything onion related in 10 weeks. And it’s not as bad as I thought it would be. I mean, I grew up in New Mexico. Onions were a staple in my diet and onion powder is found in an awful lot of mixes and sauces. It can be tricky.
And then there are oats. This one shouldn’t have surprised me. Oatmeal has always given me heartburn, but I ignored it because….well, it’s oatmeal. That’s what you eat when you can’t eat spicy things or when you’re wanting to be more healthy, yes? Apparently, no. At least, not for me. Cutting out oats can be a challenge, especially if you are also cutting out gluten. Many gluten free breads and mixes contain oats or oat flour. It’s a bummer. But I’ve managed.
A few suprising things about this diet? My husband and son are enjoying the new foods I’ve been making (not my daughter, but she’s so picky I wasn’t really expecting her to). As a family, our eating habits have gotten much much better. And it’s been interesting having to cook with things that I’m not used to using.
What does this have to do with writing or home improvement? Nothing really. But I will say that I’ve been considering food choices quite a bit for our new family project, and homemade roasted chickpeas have become my favorite writing snack. My next food project is to find a good stir-fry sauce that doesn’t have soy or coconut, neither of which I can have. Any suggestions?
For your entertainment, here’s my list of prohibited foods:
And a couple of food additives
I'm generally pulled in a million different directions and I wouldn't trade it for the world. Here's a glimpse of my life - hope you enjoy it! And if there's a big lapse between posts, well, that's the way life goes in Amy's world.