Help me find some good food to eat with these disparate restrictions
November 24, 2015 8:24 AM Subscribe
Due to a newly diagnosed medical condition I have been given a list of food restrictions that has slashed the kinds of food I can eat by...a lot. I'm out of ideas, help!
It's a short list:
1) No tomatoes (Goodbye so much Mexican and Italian food. And pizza.)
2) No nuts (Okay, not that into nuts, until...)
3) No chocolate (It's harder than you think to find treats with no nuts OR chocolate.)
4) No cinnamon (Goodbye, half the remaining desserts.)
4) No strawberries or citrus/acidic foods (Goodbye, the only fruits I really like.)
5) No "exotic" spices. (Not spicy, spices. Although not spicy is also mandatory. Herbs are okay, salt pepper, garlic, all okay. But goodbye Indian food.)
6) It must be soft. (Goodbye chips, breaded stuff, crispy bacon, I mean, even chopped raw kale in a salad isn't great. And sadly, goodbye, the crust from the no-tomoato pizza someone will think of suggesting.)
Basically, the doctor said, "Eat like you live in the midwest in the 1950s."
Bonus PITA: I would really like to avoid bad/empty carbs, although a small amount is ok (so no mashed potato recipes.) I've been eating an awful lot of rice and pancakes (and still not gaining weight, which tells you how bored I am of freaking pancakes already) but I cannot go back to carbo loading like I used to. Otherwise, this would be a lot easier. (Hello, mac & cheese diet.)
Oh, and I've become lactose intolerant in my old age. Cheese is ok, a splash of milk or cream is okay, ice cream and Alfredo sauce, not okay.
I'm looking for any recipes, ingredient suggestions, and even packaged food (like those packs of madeleine cookies they sell at most coffee places now) that fall within these parameters that will make food fun (or at least not boring) again.
To head off some broader questions: this isn't an allergy, inflammation, or low-acid diet. These particular foods and textures are setting off a rare auto-immune response that basically messes up my mouth to the point that it's too painful to eat anything at all. Even talking too much can cause too much irritation. None of these things will kill me but my doctor has admonished me for seeing how much of these things I can tolerate, which is making it hard to track my response to meds.
I hate avocado and coconut, but no other allergies or preferences. I have access to most any food and I know my way around my small but decently-equipped kitchen.
Halp please!
It's a short list:
1) No tomatoes (Goodbye so much Mexican and Italian food. And pizza.)
2) No nuts (Okay, not that into nuts, until...)
3) No chocolate (It's harder than you think to find treats with no nuts OR chocolate.)
4) No cinnamon (Goodbye, half the remaining desserts.)
4) No strawberries or citrus/acidic foods (Goodbye, the only fruits I really like.)
5) No "exotic" spices. (Not spicy, spices. Although not spicy is also mandatory. Herbs are okay, salt pepper, garlic, all okay. But goodbye Indian food.)
6) It must be soft. (Goodbye chips, breaded stuff, crispy bacon, I mean, even chopped raw kale in a salad isn't great. And sadly, goodbye, the crust from the no-tomoato pizza someone will think of suggesting.)
Basically, the doctor said, "Eat like you live in the midwest in the 1950s."
Bonus PITA: I would really like to avoid bad/empty carbs, although a small amount is ok (so no mashed potato recipes.) I've been eating an awful lot of rice and pancakes (and still not gaining weight, which tells you how bored I am of freaking pancakes already) but I cannot go back to carbo loading like I used to. Otherwise, this would be a lot easier. (Hello, mac & cheese diet.)
Oh, and I've become lactose intolerant in my old age. Cheese is ok, a splash of milk or cream is okay, ice cream and Alfredo sauce, not okay.
I'm looking for any recipes, ingredient suggestions, and even packaged food (like those packs of madeleine cookies they sell at most coffee places now) that fall within these parameters that will make food fun (or at least not boring) again.
To head off some broader questions: this isn't an allergy, inflammation, or low-acid diet. These particular foods and textures are setting off a rare auto-immune response that basically messes up my mouth to the point that it's too painful to eat anything at all. Even talking too much can cause too much irritation. None of these things will kill me but my doctor has admonished me for seeing how much of these things I can tolerate, which is making it hard to track my response to meds.
I hate avocado and coconut, but no other allergies or preferences. I have access to most any food and I know my way around my small but decently-equipped kitchen.
Halp please!
How about French food?
Potage St. Germain (split pea soup)
Crepes filled with chicken and mushrooms in a sherry sauce
Coq au Vin
Steak Au Poivre
You get the idea.
posted by Ruthless Bunny at 8:30 AM on November 24, 2015 [2 favorites]
Potage St. Germain (split pea soup)
Crepes filled with chicken and mushrooms in a sherry sauce
Coq au Vin
Steak Au Poivre
You get the idea.
posted by Ruthless Bunny at 8:30 AM on November 24, 2015 [2 favorites]
For dessert, meringues? They're not soft, but will melt in your mouth, if that works for you. Or angel food cake?
posted by Mchelly at 8:36 AM on November 24, 2015
posted by Mchelly at 8:36 AM on November 24, 2015
Peanut butter banana smoothies are soft and tasty and as close to a milkshake as you can get without ice cream. You can use non-dairy milk of your choosing. Great for breakfast or a snack.
Roasted / pureed cauliflower is a low-carb sub for mashed potatoes.
Pureed veggie soups (I like carrot with some ginger, if you can handle that) are filling and tasty. Bonus if it's cold where you live--nothing like hot soup in the wintertime.
Hope that helps and good luck!
posted by too bad you're not me at 8:41 AM on November 24, 2015
Roasted / pureed cauliflower is a low-carb sub for mashed potatoes.
Pureed veggie soups (I like carrot with some ginger, if you can handle that) are filling and tasty. Bonus if it's cold where you live--nothing like hot soup in the wintertime.
Hope that helps and good luck!
posted by too bad you're not me at 8:41 AM on November 24, 2015
Quinoa with roasted veggies (cauliflower, carrots, sweet peppers,...) a can of garbanzos and a little teeny bit of feta for tang. A little garlic, oregano and a spritz of lemon juice. Yum.
posted by PorcineWithMe at 8:44 AM on November 24, 2015
posted by PorcineWithMe at 8:44 AM on November 24, 2015
Response by poster: Peanut butter banana smoothies
Not to threadsit, but peanut butter is nuts. I still forget and get excited. :(
Everything else is right great so far!
posted by Room 641-A at 8:45 AM on November 24, 2015
Not to threadsit, but peanut butter is nuts. I still forget and get excited. :(
Everything else is right great so far!
posted by Room 641-A at 8:45 AM on November 24, 2015
Meat with pan sauce - pan sauce is basically the fat and crispy bits leftover in the pan after you cook meat, some butter, and some broth (or wine or even just plain water). It's incredibly flexible with regard to seasoning. We put this all over a bit of pasta but if you want to avoid carbs, you can use a very small amount or just skip it. Pan sauce is also really really good over softly steamed vegetables.
What about risotto? It is a great base to put nearly anything in - I add roasted cubed beets at the end and it's very delicious.
Look at roasting squashes - for soups, to replace carbs, etc. etc.
Make your own soft peanut butter cookies for treats, or peanut butter fudge!
posted by muddgirl at 8:45 AM on November 24, 2015
What about risotto? It is a great base to put nearly anything in - I add roasted cubed beets at the end and it's very delicious.
Look at roasting squashes - for soups, to replace carbs, etc. etc.
Make your own soft peanut butter cookies for treats, or peanut butter fudge!
posted by muddgirl at 8:45 AM on November 24, 2015
A lot of middle eastern food is flavorful but not spicy. Baba ganoush or hummus sandwiches on soft pita with sprouts, spinach and roasted peppers. Rice and lentils with caramelized onions. I'm hungry right now...
posted by PorcineWithMe at 8:47 AM on November 24, 2015 [3 favorites]
posted by PorcineWithMe at 8:47 AM on November 24, 2015 [3 favorites]
Ah, should have previewed! I assumed the "no nuts" didn't exclude processed nuts. Sorry!
posted by muddgirl at 8:47 AM on November 24, 2015
posted by muddgirl at 8:47 AM on November 24, 2015
The Kitchn has a roasted vegetable burrito that doesn't use 'spicy spices'. It freezes really well and when you re-heat from frozen it is very soft. It does call for cheese, but you could reduce or eliminate it. Ima stop posting now...
posted by PorcineWithMe at 8:50 AM on November 24, 2015
posted by PorcineWithMe at 8:50 AM on November 24, 2015
Zabaglione/sabayon is a lovely dessert, essentially a light and frothy custard/Hollandaise. Generally had over fruit, depending on which you can still eat. Bananas with maple syrup are a childhood treat of mine and just delicious.
Peanuts aren't nuts, they're legumes. I have a nut allergy too, and my allergist said to stay away from peanuts in case my allergies expand again, yours may have said similar.
If you're missing peanut butter, there's a product made from soy called Wowbutter which just about scratches the itch.
posted by feckless fecal fear mongering at 9:06 AM on November 24, 2015
Peanuts aren't nuts, they're legumes. I have a nut allergy too, and my allergist said to stay away from peanuts in case my allergies expand again, yours may have said similar.
If you're missing peanut butter, there's a product made from soy called Wowbutter which just about scratches the itch.
posted by feckless fecal fear mongering at 9:06 AM on November 24, 2015
Diane Sanfilippo's cookbooks have a lot of good recipes that avoid dairy, nightshades, nuts, and pretty much anything else one could possibly need to steer clear of. I have similarly finicky dietary restrictions and have come to rely on her books a LOT. Here's a recipe for garlic & ghee roasted chicken with carrots; and one for meatballs with cilantro-chive sauce. Don't be put off by the paleo branding; she knows her stuff and is legit.
posted by culfinglin at 9:12 AM on November 24, 2015
posted by culfinglin at 9:12 AM on November 24, 2015
My two favorite carb-replacers are cauliflower and zucchini (and if you are supposed to avoid seeds it's easy to scrape 99% of the seeds out of smaller zucchini without losing half the flesh, so avoid the giant ones). You can make all kinds of "pasta" based casseroles with them, cauliflower can be riced or mashed or broiled to golden brown, zucchini can be stuffed with an herby soft-bread-crumb and mushroom mixture.
You can also use cauliflower puree in lieu of "cream of" soup for both soups and casseroles. I improvised a really good cream of broccoli soup recently with just cauliflower, broccoli, vegetable Better Than Bouillon, and part of an onion. Finished with a sprinkle of sharp cheddar and the last of some leftover ham.
If you buy coconut milk in the can (or, hell, just the unsweetened unflavored milk-alternative stuff in the carton) you can replace the dairy in most soft-food recipes. I don't personally think it has any coconut flavor, especially once you combine it with savory flavors, and it works exactly the same as milk or half and half in sauces (including a bechamel or other roux-based sauce) or desserts. But soy milk mostly will too, it just doesn't quite replace the fat mouthfeel like canned coconut milk does.
Meatloaf or meatballs without tomato is a real thing, and I kind of prefer it. I do use the milk-and-bread method for binding but you can play around with it.
I would recommend getting yourself a kitchen window garden of potted basil, parsley, cilantro, chives, and a glass or jar of water to keep green onions in, plus garlic and shallots by the jar-full, so you can finish dishes with some actual big bright flavors. (Like my favorite foolproof and very soft chicken procedure.)
Don't forget about eggs. So good with fresh herbs and just a dash of goat cheese, or fried or poached over roasted vegetable hash.
You can make nutless pesto from just about any green, including kale. You can use that as a plate sauce, or in a burrito or other sandwich-type format.
Maybe make this the winter of hearty stews, cassoulets, and other traditional winter peasant foods that don't use summer ingredients like tomatoes or other fruit, so you have to build up your flavors with umami and root veg. Turnips don't suck when you get the hang of them. Parsnips are delicious.
Is sesame also verboten? Sesame butter and halva might help expand your dessert options.
You can't have tomatoless pizza because of the sharp crust, but what if you made your own on soft flatbread, crescent roll dough, take-home dough like TJ's (which I find makes a fairly limp crust)?
posted by Lyn Never at 9:32 AM on November 24, 2015 [1 favorite]
You can also use cauliflower puree in lieu of "cream of" soup for both soups and casseroles. I improvised a really good cream of broccoli soup recently with just cauliflower, broccoli, vegetable Better Than Bouillon, and part of an onion. Finished with a sprinkle of sharp cheddar and the last of some leftover ham.
If you buy coconut milk in the can (or, hell, just the unsweetened unflavored milk-alternative stuff in the carton) you can replace the dairy in most soft-food recipes. I don't personally think it has any coconut flavor, especially once you combine it with savory flavors, and it works exactly the same as milk or half and half in sauces (including a bechamel or other roux-based sauce) or desserts. But soy milk mostly will too, it just doesn't quite replace the fat mouthfeel like canned coconut milk does.
Meatloaf or meatballs without tomato is a real thing, and I kind of prefer it. I do use the milk-and-bread method for binding but you can play around with it.
I would recommend getting yourself a kitchen window garden of potted basil, parsley, cilantro, chives, and a glass or jar of water to keep green onions in, plus garlic and shallots by the jar-full, so you can finish dishes with some actual big bright flavors. (Like my favorite foolproof and very soft chicken procedure.)
Don't forget about eggs. So good with fresh herbs and just a dash of goat cheese, or fried or poached over roasted vegetable hash.
You can make nutless pesto from just about any green, including kale. You can use that as a plate sauce, or in a burrito or other sandwich-type format.
Maybe make this the winter of hearty stews, cassoulets, and other traditional winter peasant foods that don't use summer ingredients like tomatoes or other fruit, so you have to build up your flavors with umami and root veg. Turnips don't suck when you get the hang of them. Parsnips are delicious.
Is sesame also verboten? Sesame butter and halva might help expand your dessert options.
You can't have tomatoless pizza because of the sharp crust, but what if you made your own on soft flatbread, crescent roll dough, take-home dough like TJ's (which I find makes a fairly limp crust)?
posted by Lyn Never at 9:32 AM on November 24, 2015 [1 favorite]
I make a crockpot version of this pinto bean soup from Katie Lee frequently and it's killer. I add more bacon and bay leaves and cook it for about 8 hours on high. It's the only thing I make that people have demanded the recipe for, it freezes/reheats well, and it's perfect for the winter if you live somewhere cold. Oh yeah, and it takes like 10 minutes of prep work to make.
posted by jabes at 9:37 AM on November 24, 2015
posted by jabes at 9:37 AM on November 24, 2015
Baked sweet potatoes are good plain or topped with beans (soft), scrambled eggs, cheese
Eggs: Omelettes, scrambled, poached, fried.
Quiche, if you can use lactose-free milk or if 1 cup/milk divided over 8 servings is OK. You can add or omit the cheese. You don't need a crust. Good ingredients to include are spinach or roasted root vegetables. I made an amazing quiche with swiss cheese and tiny bits of roasted carrot and sweet potato.
Lentils cooked until soft with sliced carrots and optional onions. Add whatever herbs you like, or just salt & pepper. Serve plain or with rice, sweet potato, etc.
Maybe fried rice? Leftover rice, scrambled egg, soft pre-cooked veggies (peas, carrots, corn)
Baked squash can be sweet (top with butter and brown sugar or maple syrup) or savory (top with olive oil, garlic, etc.)
Spaghetti squash is a good substitute for pasta. Top with pesto or olive oil & garlic. Add some cooked white beans for protein.
posted by belladonna at 9:38 AM on November 24, 2015 [1 favorite]
Eggs: Omelettes, scrambled, poached, fried.
Quiche, if you can use lactose-free milk or if 1 cup/milk divided over 8 servings is OK. You can add or omit the cheese. You don't need a crust. Good ingredients to include are spinach or roasted root vegetables. I made an amazing quiche with swiss cheese and tiny bits of roasted carrot and sweet potato.
Lentils cooked until soft with sliced carrots and optional onions. Add whatever herbs you like, or just salt & pepper. Serve plain or with rice, sweet potato, etc.
Maybe fried rice? Leftover rice, scrambled egg, soft pre-cooked veggies (peas, carrots, corn)
Baked squash can be sweet (top with butter and brown sugar or maple syrup) or savory (top with olive oil, garlic, etc.)
Spaghetti squash is a good substitute for pasta. Top with pesto or olive oil & garlic. Add some cooked white beans for protein.
posted by belladonna at 9:38 AM on November 24, 2015 [1 favorite]
Do you have a Chinese bakery/Chinatown near you? There are definitely desserts there that you can eat. Most of them don't use chocolate or cinnamon, and nuts can be avoided. Specifically, look for sponge cake (there are two kinds, yellow cake made with eggs and milk or white cake made from basically rice flour and water and sugar), husband-and-wife cake (more of a cookie-pastry thing), and red bean mochi. The mochi often comes in peanut or sesame varieties as well, so be careful there.
I'm significantly more lactose-intolerant than you (an extra-buttery cookie can induce symptoms) so I can't say how much dairy is in the dairy-containing desserts at the Chinese bakery, but maybe you can ask. Portuguese egg tarts, which are sold in every Chinese bakery, are something else you can try (also dairy).
I'm pretty bad at Chinese cooking but there's tons to explore there as well. Pick up one of Fuchsia Dunlop's cookbooks (not one of the Sichuan ones, which will be spicy), or The Woks of Life blog. Do you like dumplings? Or sushi? You can get frozen dumplings at an Asian grocery store or even Trader Joe's, and they should satisfy your dietary restrictions (soft, no weird spices) as long as you boil them.
Basically, instead of eating like a Midwesterner, you could eat like an Chinese immigrant. All you really need wrt condiments is soy sauce, Chinese black vinegar (optional), and salt. Sesame oil would be good if you can tolerate sesame, but it's not strictly necessary either. Chinese cooking doesn't rely much on tomatoes except for a very few specific dishes.
posted by serelliya at 10:12 AM on November 24, 2015
I'm significantly more lactose-intolerant than you (an extra-buttery cookie can induce symptoms) so I can't say how much dairy is in the dairy-containing desserts at the Chinese bakery, but maybe you can ask. Portuguese egg tarts, which are sold in every Chinese bakery, are something else you can try (also dairy).
I'm pretty bad at Chinese cooking but there's tons to explore there as well. Pick up one of Fuchsia Dunlop's cookbooks (not one of the Sichuan ones, which will be spicy), or The Woks of Life blog. Do you like dumplings? Or sushi? You can get frozen dumplings at an Asian grocery store or even Trader Joe's, and they should satisfy your dietary restrictions (soft, no weird spices) as long as you boil them.
Basically, instead of eating like a Midwesterner, you could eat like an Chinese immigrant. All you really need wrt condiments is soy sauce, Chinese black vinegar (optional), and salt. Sesame oil would be good if you can tolerate sesame, but it's not strictly necessary either. Chinese cooking doesn't rely much on tomatoes except for a very few specific dishes.
posted by serelliya at 10:12 AM on November 24, 2015
Sushi
Egg salad, tuna fish salad, etc (on soft bread w/out crusts)
Poached fish or chicken
chicken/fish en papillote with butter and herbs
Chicken w/ forty cloves of garlic
Quinoa w/ herbs
Prosciutto and mozzarella (not sure if you can have bell peppers, but add roasted red pepper, basil, and olive oil and it's amazingly delicious)
Greek yogurt with honey - not sure about dried fruits, but if you can have dried tart cherries, they're a great addition
posted by melissasaurus at 10:16 AM on November 24, 2015
Egg salad, tuna fish salad, etc (on soft bread w/out crusts)
Poached fish or chicken
chicken/fish en papillote with butter and herbs
Chicken w/ forty cloves of garlic
Quinoa w/ herbs
Prosciutto and mozzarella (not sure if you can have bell peppers, but add roasted red pepper, basil, and olive oil and it's amazingly delicious)
Greek yogurt with honey - not sure about dried fruits, but if you can have dried tart cherries, they're a great addition
posted by melissasaurus at 10:16 AM on November 24, 2015
Slow-cooked pork shoulder is very soft, and tastes pretty good even seasoned just with salt and garlic.
Chicken salad seems to meet your requirements too.
posted by xo at 10:18 AM on November 24, 2015
Chicken salad seems to meet your requirements too.
posted by xo at 10:18 AM on November 24, 2015
You've still got vanilla and caramel. So creme brulee and flan. Or if you really want low carb, there are good low carb recipes for panna cotta. Heavy whipping cream only has about 7 grams of carbs per cup, so not too much lactose in a serving of panna cotta.
If you are really desperate, there's soylent. The current powder is lactose free. And there's all kinds of diy soylent recipes and even a few people selling pre-made low carb/keto or paleo/primal versions. I'm not being snarky, I'm living on my own version of the stuff. It doesn't have to taste like school paste. My flavors for today are caramel-coffee and butter rum. If you are interested, I'd be happy to help you find a good recipe and tell you all of my flavoring secrets.
posted by monopas at 10:24 AM on November 24, 2015 [3 favorites]
If you are really desperate, there's soylent. The current powder is lactose free. And there's all kinds of diy soylent recipes and even a few people selling pre-made low carb/keto or paleo/primal versions. I'm not being snarky, I'm living on my own version of the stuff. It doesn't have to taste like school paste. My flavors for today are caramel-coffee and butter rum. If you are interested, I'd be happy to help you find a good recipe and tell you all of my flavoring secrets.
posted by monopas at 10:24 AM on November 24, 2015 [3 favorites]
Shepherd's/cottage and shepherd's pie variation topped with mashed sweet potatoes.
Chicken pot pie. Liverwurst sandwiches (I know! But maybe you'll like it) with bean sprouts and yellow mustard. Tourtière (Quebec's meat pie). Quesadillas with only sauteed mushrooms and cheese. Middle Eastern-style lamb stew with prunes. What my family calls mince (Cook ground beef in a little water and then add turnip, carrots, and onions. Cook until soft. Serve with boiled potatoes). Swedish meatballs with egg noodles.
Apparently I eat like I live in the 1950s.
posted by hydrobatidae at 10:30 AM on November 24, 2015 [1 favorite]
Chicken pot pie. Liverwurst sandwiches (I know! But maybe you'll like it) with bean sprouts and yellow mustard. Tourtière (Quebec's meat pie). Quesadillas with only sauteed mushrooms and cheese. Middle Eastern-style lamb stew with prunes. What my family calls mince (Cook ground beef in a little water and then add turnip, carrots, and onions. Cook until soft. Serve with boiled potatoes). Swedish meatballs with egg noodles.
Apparently I eat like I live in the 1950s.
posted by hydrobatidae at 10:30 AM on November 24, 2015 [1 favorite]
Oh, I just remembered I actually made a batch of no-nut pralines yesterday. I mean, it's basically...sugar candy with a little dairy to make it soft, but delicious sugar candy. I'm going to make another batch with a shot of maple syrup and see how that goes.
They have a variation note at the bottom about adding chocolate chips, but suddenly I wonder: what about white chocolate chips? Or butterscotch chips?
posted by Lyn Never at 10:33 AM on November 24, 2015
They have a variation note at the bottom about adding chocolate chips, but suddenly I wonder: what about white chocolate chips? Or butterscotch chips?
posted by Lyn Never at 10:33 AM on November 24, 2015
Jam thumbprint cookies - nice buttery shortbread, and your choice of any fruit topping, so one batch of cookies can have a ton of different flavors. I like apricot, (raspberry may be out because of acid), ginger preserves, blueberry jam, and surprisingly hot pepper jelly and pumpkin butter have been big hits (each, I mean, not a mixture!).
posted by aimedwander at 10:46 AM on November 24, 2015
posted by aimedwander at 10:46 AM on November 24, 2015
My first thought is: squash. Zucchini and yellow squash casserole (I can send a recipe if you would like my mom’s version, although it does have some dairy). Acorn squash. Butternut. Any squash roasted and then simmered in chicken stock and then blended into soup is going to be very gentle on your mouth.
Plus, you can do this with any vegetable that isn’t banned. Cook the veg with onions and garlic in some chicken stock, then go to town with an immersion blender. Asparagus, cauliflower, broccoli, bell peppers, mushrooms, anything. You can also NOT blend it and just have chunky but soft soup.
Quiche or (crustless quiche) with any fillings not on the banned list.
Meatballs cooked in soups or thick sauces can be very soft.
Baked stuffed peppers.
Veggie stuffed ravioli/tortellini.
Omelettes.
Also, if you are getting bored with plain rice— you can obviously make your own herb mixes, but Aldi sells a mediterranean rice/quinoa mix with an herb packet to mix in that I LOVE. I like to make it, mix with some Great Northern beans, and top with arugula or spinach. (I also love feta in there, if that wouldn’t trigger your lactose intolerance.)
posted by a fiendish thingy at 10:50 AM on November 24, 2015
Plus, you can do this with any vegetable that isn’t banned. Cook the veg with onions and garlic in some chicken stock, then go to town with an immersion blender. Asparagus, cauliflower, broccoli, bell peppers, mushrooms, anything. You can also NOT blend it and just have chunky but soft soup.
Quiche or (crustless quiche) with any fillings not on the banned list.
Meatballs cooked in soups or thick sauces can be very soft.
Baked stuffed peppers.
Veggie stuffed ravioli/tortellini.
Omelettes.
Also, if you are getting bored with plain rice— you can obviously make your own herb mixes, but Aldi sells a mediterranean rice/quinoa mix with an herb packet to mix in that I LOVE. I like to make it, mix with some Great Northern beans, and top with arugula or spinach. (I also love feta in there, if that wouldn’t trigger your lactose intolerance.)
posted by a fiendish thingy at 10:50 AM on November 24, 2015
This is totally skirting the edges of the rules, so may also be out. You sounded sad about the Mexican food, though, so I suggest chicken enchiladas with tomatillo sauce (salsa verde).
posted by aimedwander at 10:53 AM on November 24, 2015
posted by aimedwander at 10:53 AM on November 24, 2015
Pissaladeire?
Some Moroccan food is not very spicy, but still very tasty, and for instance, for this recipe, you don't have to include the spices, it'll still be delicious. This looks good too.
Food from the Veneto seems to fit your requirements as well, this came from googling food from Veneto and Venice - the very first recipe for polenta with cod mantecato is heavenly food.
Are summer rolls too crunchy for you? Maybe you could make a variant with only the soft elements?
Classic bolognese doesn't have tomatoes in it, so you can still have pasta with a meat sauce, including lasagna.
posted by mumimor at 11:11 AM on November 24, 2015
Some Moroccan food is not very spicy, but still very tasty, and for instance, for this recipe, you don't have to include the spices, it'll still be delicious. This looks good too.
Food from the Veneto seems to fit your requirements as well, this came from googling food from Veneto and Venice - the very first recipe for polenta with cod mantecato is heavenly food.
Are summer rolls too crunchy for you? Maybe you could make a variant with only the soft elements?
Classic bolognese doesn't have tomatoes in it, so you can still have pasta with a meat sauce, including lasagna.
posted by mumimor at 11:11 AM on November 24, 2015
Mochi would be soft and chewy and dairy free for dessert. Japanese cooking as a whole is dairy-free and pretty much spice-free. As suggested, French food is a good bet. Lots of herbs, not many spices. It's time to explore the wonderful world of veggies! There could be fertile ground in Scandinavian food if you can avoid the dairy. Middle Eastern food is seriously tasty while being pretty plain but there is a lot of hidden citrus, so, be careful.
posted by Foam Pants at 11:38 AM on November 24, 2015 [1 favorite]
posted by Foam Pants at 11:38 AM on November 24, 2015 [1 favorite]
Even if chili pepper is out of the question, there is a lot of Korean food that will fit the bill that uses garlic, sesame oil, soy sauce as the main flavorings. I suggest dduk mandu guk (rice cake & dumpling soup) in AskMe all the time, but it really is super easy and you can purchase the main ingredients (dumplings and rice cakes) and keep them in your freezer for a few months. (This is assuming that chewy but soft foods are still okay). Soy braised chicken (ddak jjim) is another standby in my house.
posted by spamandkimchi at 11:44 AM on November 24, 2015
posted by spamandkimchi at 11:44 AM on November 24, 2015
I myself am on a weird, depriving diet right now for my own health reasons. For me, all nightshade vegetables are out, and that includes chilies, and that basically knocks out all the good flavorful spices and curries, so it's a drag. Anyway, starved for flavor, I've been eating homemade tapenade like a mad woman. It takes ten minutes to make in a food processor and you can put it on everything. I'm off gluten at the moment, but if you eat bread, yum. I've been steaming sweet potatoes and then because butter is also out for me, I spoon some of the tapenade on and am quite happy. So, if you want a hit of big flavors, this is super delicious. I always skip the brandy, which I never have on hand, and I don't miss it. There IS lemon in this recipe, I just realized, but you can surely leave it out or just put in a thimbleful. Good luck!
posted by swheatie at 2:36 PM on November 24, 2015 [1 favorite]
posted by swheatie at 2:36 PM on November 24, 2015 [1 favorite]
Sorry if you've heard this before: in my experience with hard diets like these it helps to focus on what you can eat. I guess you turned to us to help brainstorm that list. Are you a good cook? I'd focus on whole foods first because there's no label reading involved. (Label reading sometimes drove me to tears in the grocery store aisle at first.)
It sounds like you can eat:
--any cooked vegetables (except tomatoes)
--spices like basil, dill, rosemary, sage?
--aromatics like cooked onion and garlic
--well cooked meat and fish (if you cut off any bits that got crispy along the way?) I'm thinking pulled pork especially
--carb-adjacent/substitute foods like sweet potatoes, squash, zucchini, cauliflower
--eggs (hello omelets and veggie scrambles!)
--carbs you might consider as rice alternatives: quinoa and millet
--beans?
--flavor boosting cheeses like feta and parmesan
--fruits like apples and bananas?
Can you have non-spicy peppers? If so, substitute things like red bell pepper for tomato in lots of recipes.
From this list, you could make combos like:
--mashed roasted squash with garlic, a cooked chicken breast and a side of cooked green beans
--egg scramble with cooked veggies: broccoli florets, grated carrot, red onion. Add some dill in there for flair and maybe a bit of cheddar cheese
--caulipots and some pulled pork
--millet cooked in chicken broth with a side of fish cooked with one of your safe spices, zucchini sauteed with garlic
--white beans and quinoa bowl, topped with pesto
In general, I find Bittman's recipes endlessly adaptable/flexible for this kind of eating: http://cooking.nytimes.com/44138984-mark-bittman/my-recipes
posted by purple_bird at 3:15 PM on November 24, 2015 [2 favorites]
It sounds like you can eat:
--any cooked vegetables (except tomatoes)
--spices like basil, dill, rosemary, sage?
--aromatics like cooked onion and garlic
--well cooked meat and fish (if you cut off any bits that got crispy along the way?) I'm thinking pulled pork especially
--carb-adjacent/substitute foods like sweet potatoes, squash, zucchini, cauliflower
--eggs (hello omelets and veggie scrambles!)
--carbs you might consider as rice alternatives: quinoa and millet
--beans?
--flavor boosting cheeses like feta and parmesan
--fruits like apples and bananas?
Can you have non-spicy peppers? If so, substitute things like red bell pepper for tomato in lots of recipes.
From this list, you could make combos like:
--mashed roasted squash with garlic, a cooked chicken breast and a side of cooked green beans
--egg scramble with cooked veggies: broccoli florets, grated carrot, red onion. Add some dill in there for flair and maybe a bit of cheddar cheese
--caulipots and some pulled pork
--millet cooked in chicken broth with a side of fish cooked with one of your safe spices, zucchini sauteed with garlic
--white beans and quinoa bowl, topped with pesto
In general, I find Bittman's recipes endlessly adaptable/flexible for this kind of eating: http://cooking.nytimes.com/44138984-mark-bittman/my-recipes
posted by purple_bird at 3:15 PM on November 24, 2015 [2 favorites]
Eggs are super variable. I've used them in place for meat in lots of things. They're soft, easy to digest, and can really soak up flavor. You can make quick egg drop soup with frozen veggies, boiled broth, and eggs. Like I've literally made egg stir fry, topped them on nachos, soup, covered them in sauce. Quinoa and beans are good and you can really throw a lot of veggies into a pot with quinoa. You can also eat quinoa cold after it's cooked.
For frozen foods, check out Amy's and EVOL. They have lots of soft, low acid, dairy free stuff. Lots of it will also end up being vegan. They don't use nuts. My Target and Whole Foods carries them and the large grocery store near me has a decent vegan/gluten free/organic section that has them.
Coconut milk is a good substitution for milk stuff. Same with almond milk. I find I like cooking with coconut milk as it's a bit thicker. There's lots of sauce recipes online that are dairy free that use coconut milk. I also wonder if you can make like a tortilla pizza or an omelet pizza without red sauce. Roasted red pepper has a tomato-ish feel. There's gotta be some tomato free red sauce you can make. Here's a google for it.
For smoothies you can try sesame seed butter. It's runnier and more oily than nut butters but similar. (Apologies if sesame seeds aren't okay.)
I also really like to use ground turkey. It's soft and less fatty than ground beef. Good to season, add to things like soups, and add sauces on top of. Overall, Italian seasonings and dill are my go-to's because they're not spicy or acidic.
Yeah, I too have food issues. No gluten/dairy, low salt, low acid, soft, low fat, easy to digest, small meals, etc. Plus my husband has a peanut allergy.
posted by Crystalinne at 3:56 PM on November 24, 2015 [1 favorite]
For frozen foods, check out Amy's and EVOL. They have lots of soft, low acid, dairy free stuff. Lots of it will also end up being vegan. They don't use nuts. My Target and Whole Foods carries them and the large grocery store near me has a decent vegan/gluten free/organic section that has them.
Coconut milk is a good substitution for milk stuff. Same with almond milk. I find I like cooking with coconut milk as it's a bit thicker. There's lots of sauce recipes online that are dairy free that use coconut milk. I also wonder if you can make like a tortilla pizza or an omelet pizza without red sauce. Roasted red pepper has a tomato-ish feel. There's gotta be some tomato free red sauce you can make. Here's a google for it.
For smoothies you can try sesame seed butter. It's runnier and more oily than nut butters but similar. (Apologies if sesame seeds aren't okay.)
I also really like to use ground turkey. It's soft and less fatty than ground beef. Good to season, add to things like soups, and add sauces on top of. Overall, Italian seasonings and dill are my go-to's because they're not spicy or acidic.
Yeah, I too have food issues. No gluten/dairy, low salt, low acid, soft, low fat, easy to digest, small meals, etc. Plus my husband has a peanut allergy.
posted by Crystalinne at 3:56 PM on November 24, 2015 [1 favorite]
Roasts. All the meats. Meat and three veg is probably the easiest meal template for when you're out of ideas.
Caramelise a bunch of onions to use as a low acid condiment.
Treat yourself to expensive seafood. Salmon, scallops, prawns. None of them need other flavours to taste excellent.
Can you eat seeds? Because seeds can fill many holes left by nuts. Here's a salmon recipe that looks good.
Stuffed capsicums and other veg. You might have to experiment, most recipes have some tomato and spices in them, but you can fill them with just about anything.
Vegetable soup. All the vegetables (apart from tomatoes, obviously).
Tempura. Not healthy as such, but super tasty with a bit of soy sauce.
Marshmallows.
posted by kjs4 at 5:14 PM on November 24, 2015
Caramelise a bunch of onions to use as a low acid condiment.
Treat yourself to expensive seafood. Salmon, scallops, prawns. None of them need other flavours to taste excellent.
Can you eat seeds? Because seeds can fill many holes left by nuts. Here's a salmon recipe that looks good.
Stuffed capsicums and other veg. You might have to experiment, most recipes have some tomato and spices in them, but you can fill them with just about anything.
Vegetable soup. All the vegetables (apart from tomatoes, obviously).
Tempura. Not healthy as such, but super tasty with a bit of soy sauce.
Marshmallows.
posted by kjs4 at 5:14 PM on November 24, 2015
When I was diagnosed with food intolerances, my doctor told me to make a list of the food that I could eat, instead of focusing on what I couldn't eat. It really helped.
To get you started, oatmeal is a wonderful go-to food. Buy the good kind. I like McCann's Instant Irish Oatmeal. You can have potatoes. Experiment with the different colors. Sometimes, something as simple as boiling potatoes in chicken broth can be the perfect meal. Chicken and dumplings is also really simple and you can leave out the meat if the texture is too much for you.
Boil half a chicken in salted water with 3 carrots, fresh sage, fresh thyme, a little cumin, and a little turmeric, as well as a healthy dose of onions, celery, and bell peppers. Once it is done, pull out the chicken and run the meat through a food processor to turn it into a paste. Add a half a cup of the fatty part of the broth (skim off the top) to the paste. You now have a very mild and soft chicken salad. Pour the remaining broth through a sieve to get the herbs and carrots out. Bring it to a boil. I use bisquick for my dumplings, the recipe is on the side of the box. You drop them into the boiling water and let them boil for 10 minutes and then cover (turning down the heat) to simmer for a remaining 10.
posted by myselfasme at 8:50 PM on November 24, 2015
To get you started, oatmeal is a wonderful go-to food. Buy the good kind. I like McCann's Instant Irish Oatmeal. You can have potatoes. Experiment with the different colors. Sometimes, something as simple as boiling potatoes in chicken broth can be the perfect meal. Chicken and dumplings is also really simple and you can leave out the meat if the texture is too much for you.
Boil half a chicken in salted water with 3 carrots, fresh sage, fresh thyme, a little cumin, and a little turmeric, as well as a healthy dose of onions, celery, and bell peppers. Once it is done, pull out the chicken and run the meat through a food processor to turn it into a paste. Add a half a cup of the fatty part of the broth (skim off the top) to the paste. You now have a very mild and soft chicken salad. Pour the remaining broth through a sieve to get the herbs and carrots out. Bring it to a boil. I use bisquick for my dumplings, the recipe is on the side of the box. You drop them into the boiling water and let them boil for 10 minutes and then cover (turning down the heat) to simmer for a remaining 10.
posted by myselfasme at 8:50 PM on November 24, 2015
Pie. Savory and sweet. If it doesn't have anything objectionable, you can always use store bought crusts. Don't feel guilty if you do. Mushroom, meat, cauliflower, spinach, etc. Not great in the carbs department, but fits the bill and feeds you for several days.
posted by Hactar at 11:13 AM on November 25, 2015
posted by Hactar at 11:13 AM on November 25, 2015
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posted by Room 641-A at 8:28 AM on November 24, 2015