Over the past year we have made a lot of diet changes, dropping meat-based protein, dairy, fat, and oil. We eat all plant-based, including beans, grains and vegetables. We eat far more of these plant-based foods than we ever did before.
I knew I was lactose intolerant with allergies to soy, corn, and white potatoes….and a myriad of other foods. When we first went plant-based, I noticed an immediate improvement in my breathing and skin.
Nine months later I am noticing the rashes and asthma returning even though I am eating healthier than ever before. I often eat oatmeal for breakfast, and I make hearty whole grain breads….and I am covered in rashes and itch all of the time….sometimes I even have blisters in my mouth.
I watched the video What’s with Wheat and started wondering if I had a gluten sensitivity. The trailer for this video follows:
I stopped eating all grains and within 3 days I was feeling better. Rashes faded, breathing improved, and blisters vanished.
So I re-added the oatmeal…after a few days, rashes returned. I then started eating apple slices with almond butter, and the rashes vanished. Oats? Really?
I made gluten-free vegan chocolate chip cookies with rice flour…rashes returned. Ugh…
So…here is my new “go-to” breakfast while I try to figure out this new diet twist….
- 1/2 cup cooked brown rice
- 1/4 cup almond milk
- splash pure maple syrup
- splash vanilla
- dried cherries (or any dried fruit)
- sprinkle of cinnamon, nutmeg, cloves
We always have cooked brown rice in the refrigerator.
- Combine the brown rice, almond milk, and maple syrup into a 2-cup glass measuring cup.
- Warm in the microwave for 30 seconds – or until hot to the touch without boiling.
- Add vanilla and dried fruit.
- Sprinkle with cinnamon, nutmeg, and cloves.
I grab a spoon and eat directly from the measuring cup.