elimination diet Archives - Saved by the Kale

Roasted Japanese Sweet Potato Fries

February 4, 2016

I have not met a potato that I don’t like in any shape or form. Baked, mashed, fried! They are all delicious! I have given up nightshades as part of my elimination diet and white potatoes fall into that category. Fortunately that does not include sweet potatoes! Lately I have found myself reaching for these beautiful Japanese Sweet Potatoes more and more.

Sweet potatoes are a good source of fiber. They are also a rich source of vitamin A, C, E, and B-6. The Japanese Sweet Potato looks very different from a traditional sweet potato, they are also more firm and hold up well to baking as fries.

These fries have the perfect texture. They are crispy on the outside and soft in the middle. These are made with coconut oil and salt and pepper, but cinnamon would be delicious on these or your favorite seasoning.

Roasted Japanese Sweet Potato Fries

2016-01-23 22:09:25

You can have these delicious crispy Japanese Sweet Potatoes on your table in 30 minutes.

Write a review

Save Recipe

Ingredients

1 Japanese Sweet Potato
1 tbsp of melted coconut oil
salt and pepper to taste

Instructions

Preheat oven to 425°F. Wash and clean the sweet potato. Slice the potatoes. Put the potatoes in a bowl and pour the coconut oil over them. Salt and pepper. Then place potatoes on a baking sheet and bake for 30 -35 minutes making sure to flip the potatoes every 15 minutes.

Notes

These would also be great with cinnamon or any of your favorite spices.

By Jen @ SavedbytheKale

Saved by the Kale https://savedbythekale.com/

Vietnamese Fresh Basil Spring Rolls

January 27, 2016

These rolls are fresh and loaded with flavor and veggies! You will not be able to eat just one, I promise! Bonus: these rolls are very healthy and will fit almost any kind of diet. They are gluten free and vegan. This recipe is also great for anyone on an elimination diet.

I know we are in the middle of winter but that doesn’t mean it’s not the perfect time to eat something fresh and light. These rolls are so versatile. I love to use basil in mine, but they would also be great with fresh mint or cilantro. You could switch out the veggies, play around and make it to your particular taste.

These came together very quickly. It’s a good idea to have all your veggies chopped up before you get started putting your rolls together. I find it works best to put all your fillings together in the middle of the wrap and then roll it up tight like a burrito. The rice paper is very flexible just make sure you do not get it too soft or it will rip when you try to roll it together, but if you follow the directions according to the package it will work great!

Soy is off limits to me but I have found I love Coconut Aminos even more and it is the main ingredient for the sauce to dip these delectable rolls in.

Vietnamese Fresh Basil Spring Rolls

2016-01-21 18:32:23

Yields 10

These rolls are filled with fresh veggies and are perfect as an appetizer or a meal.

Write a review

Save Recipe

For the Rolls

2 carrots (shaved with a vegetable peeler)
2 cucumbers (sliced thinly)
1 avocado (sliced)
handful of fresh basil
2 green onion tops
thin rice noodles
10 Vietnamese spring roll rice wrappers

For the Sauce

1 tsp of minced garlic
1 tsp of chopped ginger
1/3 cup of coconut aminos
1 green onion top

Instructions

Begin by chopping all the vegetables.
Then cook the rice noodles according to the directions on the package.
When the rice noodles are done get a bowl of warm water to prepare the rice wrappers.
Dip the wrappers into the warm water until they begin to get soft. You want them soft but still a little firm because they will soften up as you are working with them,
Lay the wrapper out flat on a cutting board and put all your veggies, basil and the rice noodles in the middle of the wrapper. Roll them up like you would a burrito. You can fold them ends in or leave them open. Be sure that you do not stack the completed rolls as they will stick together.
To make the sauce you will need a small sauce pan. Combine all the ingredients and gently cook for about 5 minutes and you are done!

Notes

If you have left over rolls you can wrap them each individually in saran wrap and store in the refrigerator up to two days.

By Jen @ SavedbytheKale

Saved by the Kale https://savedbythekale.com/

No Bake Chewy Date Bars

January 11, 2016

I knew when I went on this elimination diet that I was going to have to come up with some good alternatives for that something sweet that I love to have at night. These date bars were just that. It’s funny that up until about a year ago I have never even tasted a date and now I buy them in bulk and use them almost daily. They are nature’s candy and just perfect.

These bars are sweet, but have no added sugar and they have a slightly salty crunchy top and bottom with a soft chewy center. You can store them in the refrigerator or the freezer but I prefer the freezer, they are more firm that way. I love grabbing one for a quick breakfast or snack. It is so important for me to have some healthy options around for when a craving hits so that I won’t open the pantry and eat all the chocolate. 🙂 No seriously, it has happened!

If you are looking for a healthy dessert that does not contain gluten, dairy, soy, sugar, or eggs and only takes about 10 minutes to make then do your self a favor and make these today!

No Bake Chewy Date Bars

2016-01-04 23:48:56

Yields 10

Write a review

Save Recipe

Prep Time

5 min

Cook Time

5 min

Prep Time

5 min

Cook Time

5 min

For the crust/crumble

1 1/2 cups Gluten Free Rolled Oats
1 1/2 cups Organic Brown Rice Crisps
8 Medjool dates, pitted and chopped
1/4 cup coconut oil, melted
1/2 tsp salt

For the filling

2 cups of Medjool dates, pitted
1/2 cup water
1/2 tsp vanilla
1/4 tsp salt

Instructions

Line an 8x8 baking dish with parchment paper or foil.
Using a food processor pulse the oats and brown rice crisps together until finely ground.
Add in the chopped dates, coconut oil and salt and process until a dough is formed.
Set aside 1 cup of the dough to use as the topping.
Line the baking dish with the rest of the dough, using your fingers to gently press the dough down into the bottom of the pan.
For the filling, combine all of the ingredients into the food processor and process until everything is broken down.
Spread the filling over the crust evenly, then crumble the rest of the topping on the date filling using your fingers to gently press down.
Then cover and place the bars in the freezer for an hour and then enjoy! Store the bars in the freezer.

By Jen @ SavedbytheKale

Adapted from http://detoxinista.com

Saved by the Kale https://savedbythekale.com/

Catching Up and Feeling Better!

January 5, 2016

It’s been awhile since I’ve written a personal post. Life has been so busy and I just haven’t taken the time to sit down and do it. We had a wonderful Thanksgiving, it was spent at Disney World and Christmas, well it was probably my favorite Christmas ever. The girls are at such a great age for really enjoying the holidays and I think I was more laid back and calm. Not worried about everything going perfect and I enjoyed it so much more than any other Christmas that I can remember.

I’ve been going through a transition food wise over the last couple of months. Starting at the beginning of November I was put on an elimination diet. I was also put on some high quality supplements to help heal my gut. At first it was incredibly tough. I had to give up gluten, dairy, sugar, corn, red meat, cocoa, coffee, alcohol, eggs, nightshades, anything processed, and the list goes on but I will stop there. Going into the holiday months is not the best time to start an elimination diet but I didn’t want to keep putting it off so I just went with it. I did come off the diet on Thanksgiving day and several times around Christmas, but I am back to it now. Since eliminating all of those inflammatory foods and taking the supplements that were prescribed to me I am feeling better than I have ever felt before! I love that I’m not putting a bandaid on the situation but am actively working on healing the root issues and finding out the causes of some of my problems. My husband was skeptical when I first went down this road in November. It was not cheap, there was alot of lab work and visits to my practitioner but he sees what a change it has made in me in this short period of time. I feel and see the changes and that is so encouraging that I am going down the right path!

I would love to share some of the things I have been eating since being on the elimination diet. I LOVE food, not just food but DELICIOUS FOOD! I knew that if I was going to cut out all of those foods then what I could eat was going to have to taste delicious. It takes planning and a little time but it is so doable. So look out for some recipes coming your way soon! This recipe is one that I enjoy weekly!

Have you ever been on an elimination diet?

If so what was the hardest part for you?