Confessions of an ex-junk food junkie: stop food boredom
by Shelley Frances Deegan
y client told me, quite bluntly, "I'm bored with
food." I could relate to her. After being diagnosed with allergies
to wheat, gluten, yeast, sugar, and dairy, I had to change the way I nourished
my body. I also had Chronic Fatigue and bad stomach problems. It's no wonder,
since I had often eaten Oreos for breakfast, lunch and dinner. Growing up,
I rarely ate vegetables or salad, I lived on the basic American diet of
fast food! But now that I eat vegetables daily and never let an Oreo past
my lips, I still get bored with these "good foods."
If you are looking for new ideas, try the following
"taste bud tricks."
- Put yogurt on your pancakes or waffles instead of syrup. Less calories.
Have higher energy throughout the day. For ideas on dairy-free products,
call for my article, "Dodging Dairy." Add raisins, and raw, organic
- Sprinkle raw, organic almonds or walnuts on your cereal, plus some
- Try almond or cashew nut butter on toast instead of jelly or peanut
butter. Peanuts mold quickly and cause stomach upset for many people, often
without them knowing the cause. I like nut butters on Van's brand wheat
free/gluten free waffles.
- One of my clients has this suggestion which she serves her three year
old: hot steamed brown rice with cinnamon and a teaspoon of honey or rice
Exciting lunch and dinner ideas
To bring new life to your vegetables, make your own
salad dressing in minutes. Why bother? 1. It's less expensive. 2. It's fresh
and tastier. 3. Only the ingredients that you choose go into it. Try different
oils. Walnut and sesame create an entirely different flavor. Remember, oils
need to be refrigerated immediately after opening and stay in the refrigerator.
Oil becomes rancid when it is not refrigerated. Stomach problems can be
caused by rancid oils.
Deli and restaurant foods
Try that Indian freezer section entree or deli tofu
egg salad and keep the list of ingredients from the package, or ask what
cookbook the restaurant uses to make their dishes and recreate the dish
at home. I did this with the delicious corn bread from Kung Food, a local
vegetarian restaurant. They use sesame seeds and buttermilk in their recipe.
I omitted the buttermilk, added flax seeds, sesame seeds, and some amaranth
flour for a hearty, stick-to-your-ribs cornbread.
- Pour rice syrup (I like Lundberg Farms brand) on your ice cream with
- Popcorn with 'Spike' brand seasoning on it.
- The gluten-free pecan short bread cookies by Pamela's Products.
- Fresh organic fruit.
- Dried fruit.
- Almond butter on rice cakes. For kids, make a face with raisins.
- White Wave brand soy yogurt comes in six delicious flavors.
- Rice Dream ice cream (dairy-free; I like the carob chip).
Other ideas to stop food boredom
Waking up your taste buds to new flavors and experimenting
with new products is fun and takes time, so be patient with yourself and
enjoy getting out of "Food Boredom."
- Corn tortillas with chilis cooked into them. (Check the refrigerator
section of your health food store.)
- Re-fried black and pinto beans with chips. Jalapeño soy cheese.
Try Tofu Rella brand Feta cheese to spice up a salad or vegetables. Fresh
garlic. Fennel In a salad or on steamed vegetables. Sea salt instead of
- Fresh ground pepper. Invest in a pepper mill. Nothing tastes like
fresh ground pepper.
- Try tofu if you haven't already
- Take a cooking class. Only eat when hungry. No T.V. while eating.
Recipe of the Month: Salad Dressing
This month's recipe for a delicious and nutritious salad
dressing is from friend and Earth Times subscriber, Francelle Reynolds.
In addition to salads, try this on vegetables or steamed red potatoes. Experiment
by adding your favorite spices.
- 1/4 cup flax seed oil (from the refrigerator section in the health
- 3/4 cup water or yogurt
- 1 lemon juiced
- 1/3 cup raw unpasteurized apple cider vinegar (omit if you are allergic)
- 2 tablespoons Dr. Bronner's Balanced Mineral Seasonings (green label)
- 2 - 4 cloves of garlic depending on your taste for garlic
- 1/4 cup chopped red onion or leek
- 1/4 bunch of parsley
- In a food processor or blender, blend garlic, onion, parsley, lemon,
vinegar and seasonings for 2 minutes.
- Slowly add the oil; this thickens the dressing.
- Add yogurt or water. Blend and pour into bottle.
Shelley Frances Deegan is founder of "Solutions to Food Allergies."
They offer informational health food store tours several times per month
and "Food Police" services to support you in restocking your kitchen
with healthy foods. Individual consultations available. For more information,
please call (619) 543-0334.