In 1997 my body simply gave up and refused to digest the harmful component of MSG, free glutamic acid. My reaction was so severe, eating trace amounts of free glutamic acid just wasn’t an option. As a matter of survival I spent years researching this ingredient and learning everything I could on what it is, what names it is hidden under and how to cook without it. I was devastated to learn that this ingredient is hidden under more than 50 different names in virtually everything in a box, can or bag. All quick and easy meals and items on the grocery store shelf that I was accustomed to eating were no longer options.
My journey has been long but very rewarding. The more I learned about the flavor enhancers, preservatives and chemicals that are added to packaged foods, the more grateful I became for our diet change. This lifestyle has helped my husband and me feel better than we have in years. I am forever grateful for the many people that have taught me what they know about cooking from scratch and those that helped me discover fun and exciting options in the kitchen.
We have found new favorites and love this new lifestyle of cooking. Included here are a collection of recipes using pure and simple ingredients. My hope is they bring the same pleasure and enjoyment to your home as they have to ours.
The dairy/egg free recipes are from our experience with our dairy/egg allergic daughter.
Avoiding the following foods to avoid migraine triggers:
All forms of MSG
Processed meats containing nitrates
Cheese (excluding cream cheese)
All nuts including peanut butter
Raisins and other dried fruits that contain sulfites
Less than day old homemade yeast breads
All soy products
Minimal amounts of Avocados
Minimal amounts of vinegar