healthy... the tasty way
In the winter, I often make stew and soup because it is so comforting. I tend to just throw everything I have in a pot, but found myself remaking this version with big chunks of cabbage and lots of red lentils often. So why not share it! I love this soup because of the savoury flavour and thickness the lentils provide. I also add a
The holidays are a big time for potlucks! With lots of food sensitivities, I end up eating only the things I bring to the potluck, but I also like bringing something delicious, thus showing people I still eat tasty food :). This holiday season however, I realized I hadn’t made cold recipes in a long time – so I had to invent one I could
With most additives being avoided on The Eczema Diet, finding plant based milks I can have can be a challenge. My previous favorite, almond milk, is out. Allowed milks include soy, rice and oat milk, but with my allergy to soy I am already down to two and most most rice and oat milks here have canola oil, which I react to. I previously used a
I love potatoes and always had them often, but they are definitely a daily staple since beginning The Eczema Diet. While I usually have them steamed or baked, it can be fun to add some variety. I wanted to try potato waffles since getting my waffle iron for Christmas, and the only thing I am wondering is why did I wait for so long? These
After getting a waffle iron for Christmas, I started making waffles like a crazy person, having them once or twice a day. My favorite recipe was from Minimalist Baker – buttery, sweet, crisp waffles to which I added chocolate chips and would eat as is, without syrup or anything. Obviously, those waffles were not going to be part of my diet anymore when I started
