This is such a bright -flavored frozen yogurt. I feel like it would complement fruit pies well – especially blueberry, apple, or even sweet potato. Please let me know how it is, if you make it, by leaving a comment below. Enjoy!
I recently completedB LEAP food sensitivyB testing bloodwork and today is the first day of phase 1. For the next 10 days, my food options include only the following items:
After 10 days of eating practically nothing, I will begin adding in 1 food item a day from 1 section in phase 2 and so on until I’ve completed phase 5 and know exactly which foods cause a histamine reaction for me.
Today has been pretty hard, but I’m hoping it will get easier. Snacking is the biggest issue right now as I don’t have much variety. I’m also not too stoked about the protein options. But, at the end of the day, this is all for the betterment of my health.
I’ve made plum sauce by cooking down about 5 plums in 1/2 cup of water and I made cod tacos using romaine. I have also made little seasoning packets using straws for my purse just in case I need them.
Here’s to hoping for the best possible outcome and the salvaging of my health!
After finding out that I reacted high to almonds and must avoid them (not really upset about this other than losing their versatility), I had to find something delicious to make with coconut flour. I also had 2lbs of bananas to sneak into some recipes. MyB tweak on this recipe was to cut the steps down into just two. IB already had my food processor out, so I added all of the ingredients except the flour into the processor and blended smooth. I then added the flour and processed until well mixed. I poured that into the pan and popped it into the oven with my other loaf of pumpernutkel bread.
Either way, this came out amazing and I highly recommend trying it if you can tolerate the ingredients. I find this to be a nice little snack with the texture of pound cake. For breakfast or dessert, try a slice of coconut banana bread with sliced banana, coconut milk, honey, and nutmeg.