I’m officially two weeks into my elimination diet! Things are going relatively smoothly, but I’m still missing dairy. No substitute is quite the same– especially in coffee!
(The dairy-free coffee smoothie pictured above is coming soon!)
If you’ve been following my Instagram stories, you’ve seen that I’ve been experimenting with even more non-dairy creamers this week. I had heard AMAZING things about a brand called Oatly barista milk, which I haven’t seen in my local coffee shops, so I tried to make my own oat milk creamer… which was pretty much a slimy disaster. I have an idea that might help the consistency, so I’m not giving up, but it’s definitely not worth sharing at the moment.
How I’m Feeling
No allergy symptoms. It’s possible that whatever outdoor allergen was bothering me has completely left the area, but otherwise I’m wondering if something in my diet was exacerbating my allergy symptoms. My itchy eyes and ears, and runny nose are all GONE. Not a trace, even when I spend the entire weekend outside with my kids. (This was not the case two weeks ago– I had to run inside after 30 minutes from the itchiness!)
Not much bloating. I can still feel a little bloated if I eat too much, as should be expected, but in general, my stomach is feeling really content. I haven’t had any terrible cramping, shooting pains, or indigestion like I’ve experienced in the past, so I’m curious to see what will happen when I start the re-introduction phase.
I’m still feeling energized. I’m not getting the best sleep this week, because my son is waking up at 5am, but I’m still enjoying the fact that I don’t feel tired immediately after eating lunch. It’s nice not to have the typical 3pm slump!
I’m eating more, because I’m missing foods. I’ve been really, really missing cheese, and as a result, I feel like I’m reaching for other salty, fatty snacks to try to satisfy that desire. My go-to options have been dry roasted salted cashews and coconut oil potato chips, and I’ve been adding hummus to my salads for a salty/creamy fix (which is really good, by the way). I feel like I eat sometimes even when I’m not hungry, but it doesn’t last long because everything I’m eating is pretty filling– so you can’t mindlessly eat them for long. I also made a batch of Almond Butter Blondies this week, using Enjoy Life dark chocolate chips, because my father-in-law brought over a French Silk Pie… and I love French Silk Pie. (Wahhh!) Luckily, the blondies did the trick while everyone ate pie around me.
Overall, I’m feeling fine, and if I had to eat this way forever, I could do it. But, I’d rather not, so I’m curious to see how I feel when I start adding foods back in later next week.
What I’m Eating
This post contains some Amazon affiliate links.
Smoothies. We’re still having smoothies almost every day for breakfast, and I’ve been having LOTS of fun with them this week. I’ve been making the Chocolate Frosty Shake from No Excuses Detox, but instead of making it with regular ice cubes, I’ve been freezing leftover coffee in ice cube trays and adding them to our smoothies instead. We’re basically having BLENDED MOCHAS everyday for breakfast, with spinach added in. Ha!
On the weekends, I’ve been making batches of Instant Pot Steel Cut Oats, for something a little warmer and cozier.
Make-Ahead Salads. I’ve had no motivation to make creative lunches (I don’t really cook during the day– I do most of my cooking at night, when my kids are in bed), so I’ve been living off of dinner leftovers, and make-ahead salads like the Quinoa & Black Bean Salad I recently posted.
Vegan Mac n’ Cheese. Now that I have way more experience with the Instant Pot, I decided to re-work my Instant Pot Vegan Mac n’ Cheese recipe, made with gluten-free brown rice pasta. Pasta is still tricky in the pressure cooker, but I think I figured out the best method for cooking it now!
Soups. Just like the salads, I love making a big batch of soup one night, then eating the leftovers for a fast lunch several days in a row. I’ve been enjoying a vegan lentil soup that I’ll be sharing on the blog soon! It’s so filling and comforting.
Blondies. I have a sweet tooth, and need to have a elimination-diet-approved treat on hand at all times. Right now, it’s my Almond Butter Blondies. I made them with flax seeds, instead of chia seeds, but I actually felt very bloated after eating them, so I’m wondering if flax might not agree with me. (I tried using flax in a cookie recipe earlier this week, too, and the same thing happened. When I tested them with arrowroot as the binder, that didn’t happen, which is why I’m suspecting the flax.)
Salty Snacks. I’m still reaching for the same snacks I did last week– dry roasted cashews, coconut oil potato chips, Mary’s everything crackers, and my homemade almond pulp hummus, from Everyday Detox. (I use lime juice instead of lemon right now.) I also opened up my new air fryer this week, and made some crispy homemade french fries!
Take-Out. When I don’t have time to cook, Chipotle is our take-out standby right now. I can easily get a gluten-free, dairy-free, and corn-free meal, either as a salad topped with meat, or a vegetarian burrito bowl without the cheese.
Only one more week to go… so stay tuned!
Reader Feedback: What are YOU eating this week?