Elimination Diet recipe help
September 26, 2011 2:11 AM Subscribe
I've recently been put on the RPAH elimination diet. A list of the foods I can eat are here. I have the Friendly Foods cookbook, but would like a little more variety in my main meals. Does anyone have some yummy recipes using only those ingredients? I'm allowed dairy and gluten.
Best answer: Just texted her and she said she's using a recipe book called Failsafe by Sue Dengate...and modifying her cupcake recipe.
I found a PDF online...ignore all the stuff about kids and behaviour. It's eczema that's bothering my friends and their kids.
Page 17 has the cupcake recipe. Good luck!
posted by taff at 3:19 AM on September 26, 2011
I found a PDF online...ignore all the stuff about kids and behaviour. It's eczema that's bothering my friends and their kids.
Page 17 has the cupcake recipe. Good luck!
posted by taff at 3:19 AM on September 26, 2011
Response by poster: Thanks taff!That looks like a good booklet. Some of the recipes for mains and lunches look alright too.
posted by Kris10_b at 3:48 AM on September 26, 2011
posted by Kris10_b at 3:48 AM on September 26, 2011
If you're trying to cut out a lot of additives (forgive my skim-read of the list) then you can do so very cheaply by making a few things from scratch, using good ingredients, for example: bread.
Bread is incredibly enjoyable (not to mention therapeutic!) to make, and not as hard as you imagine before you try it. All you need is flour, water, yeast and salt, and to knead it well - Richard Bertinet is the man you want to show you how (his book is also fabulous).
Bread, as well as things like ragu, chili, vegetable soup etc., is easily frozen once made, so you can make boatloads and then keep most for later dates.
posted by greenish at 4:35 AM on September 26, 2011
Bread is incredibly enjoyable (not to mention therapeutic!) to make, and not as hard as you imagine before you try it. All you need is flour, water, yeast and salt, and to knead it well - Richard Bertinet is the man you want to show you how (his book is also fabulous).
Bread, as well as things like ragu, chili, vegetable soup etc., is easily frozen once made, so you can make boatloads and then keep most for later dates.
posted by greenish at 4:35 AM on September 26, 2011
Just looking at that list of ingredients - so much is still on the table. What you are looking for is french peasant-style / countryside cooking. Seriously.
Leeks, shallots, garlic, chives, parsley? Well, putting those things together in a pot of cold water with a bayleaf, and a few sprigs of thyme (if allowed). Do not put peppercorns in it since they are off the list. Bring to a boil, simmer for 2-4 hours and you've got an excellent vegetable stock. Ideally there might be some carrots and onions in there too - but since they aren't listed, I left them off that main list. Note: you can always freeze stock in ice cube trays and then bag the cubes in your freezer.
Take your rolled oats you would eat at breakfast, grindin a coffee mill at the finest setting makes a decent flour. 1C Oat Flour + 1 egg + 2 tbsp canola oil + 1/2 tsp salt and you've got a basic pasta dough. Want to make it special, chop up some herbs and fold them into the dough. Roll flat and either run through a pasta maker, or use a pizza cutter to cut thin strips of noodle (they will double/tripple in size - so go for as thin as possible.
Now, take some butter, garlic (chop it) and parsley - smash snot out of all of it and coat the outside of a whole chicken. Stuff it with a few more cloves of garlic and another sprig of parsley. Stick the whole thing on a bed of leeks, put about 1cm of water in the bottom of the pan and roast it (350F/180C, baste every 30 minutes). Baste with the drippings.
Start water for pasta 15 minutes before chicken is ready to remove. Let it come to a boil. You may pull out the chicken when it is ready, and let it rest on the counter. Cook your pasta for 3-4 minutes. Drain and remove.
Now: Butter, bayleaf, scalions, pinch of oatmeal flour, wisk, add stock - you're making a white sauce. Add the pasta to the butter sauce and serve with the chicken.
You've got so many options. I gave you a complex one that satisfies the ingredients list to show you that your list still provides a lot of flavor and taste. You can go much more simple and still have good food. Don't go into this with trepidation. I wish you good luck.
posted by Nanukthedog at 8:12 AM on September 26, 2011 [1 favorite]
Leeks, shallots, garlic, chives, parsley? Well, putting those things together in a pot of cold water with a bayleaf, and a few sprigs of thyme (if allowed). Do not put peppercorns in it since they are off the list. Bring to a boil, simmer for 2-4 hours and you've got an excellent vegetable stock. Ideally there might be some carrots and onions in there too - but since they aren't listed, I left them off that main list. Note: you can always freeze stock in ice cube trays and then bag the cubes in your freezer.
Take your rolled oats you would eat at breakfast, grindin a coffee mill at the finest setting makes a decent flour. 1C Oat Flour + 1 egg + 2 tbsp canola oil + 1/2 tsp salt and you've got a basic pasta dough. Want to make it special, chop up some herbs and fold them into the dough. Roll flat and either run through a pasta maker, or use a pizza cutter to cut thin strips of noodle (they will double/tripple in size - so go for as thin as possible.
Now, take some butter, garlic (chop it) and parsley - smash snot out of all of it and coat the outside of a whole chicken. Stuff it with a few more cloves of garlic and another sprig of parsley. Stick the whole thing on a bed of leeks, put about 1cm of water in the bottom of the pan and roast it (350F/180C, baste every 30 minutes). Baste with the drippings.
Start water for pasta 15 minutes before chicken is ready to remove. Let it come to a boil. You may pull out the chicken when it is ready, and let it rest on the counter. Cook your pasta for 3-4 minutes. Drain and remove.
Now: Butter, bayleaf, scalions, pinch of oatmeal flour, wisk, add stock - you're making a white sauce. Add the pasta to the butter sauce and serve with the chicken.
You've got so many options. I gave you a complex one that satisfies the ingredients list to show you that your list still provides a lot of flavor and taste. You can go much more simple and still have good food. Don't go into this with trepidation. I wish you good luck.
posted by Nanukthedog at 8:12 AM on September 26, 2011 [1 favorite]
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posted by taff at 2:49 AM on September 26, 2011