Hello blog watchers! In case you haven’t heard, gluten is totally my bitch. So much so that I’ve realized it’s time I put other irritating foods in my sites. Now, I don’t mean irritating, in that, “Why can’t we have Twinkies since they’re basically not made of food?!?!?” I mean, foods that tend to irritate the ol’ tum-tum.
After all, dang near every time I post a recipe I hear from at least one of you awesome people saying, “Oh my god, that sounds great. But I can’t have dairy/soy/meat/cilantro!” So my friends, it’s time I started showing you some more of the allergen-free goods in my new weekly segment, “What’s Your Damage?” This week (and let’s face, probably many, many, more weeks) let’s talk about dairy!
While I have a deep, abiding love for the dairy, as I’ve mentioned before I’m getting quite suspicious of the way it reacts with my gut parts. I also have been only wanting food from various places in Asia as of late, which makes me pro-dairy-free (at least right now, no promises, people). Additionally, while I was doing the Whole 30 and going dairy-free, well, I felt pretty good. So actually you can do a little search and search for Whole 30 recipes and find quite a few dairy-free options on this here site. Also, my time spent at RockSugar was pretty much dairy-free as well. So we can do the gf/df thing, people. We can do it well.
Still. I know it’s difficult to head out of the house and take your food restrictions with you, so I will present you with my new favorite take-along gluten-free, dairy-free dish, the 3-bean salad. It’s a party in a bowl, my friends. And it will keep you all filled up until you can escape back home to eat your LaraBars/drink your tequila shots in peace. Let’s do this.
Gluten-Free, Dairy-Free 3-Bean Salad
adapted from Epicurious
Prep time: 10 minutes Cook time: 8 minutes
8 oz. frozen, shelled edamame
1/2 cup olive oil
1 teaspoon ground cumin
1, 15 oz. can black beans, drained and rinsed
1, 15 oz. can white beans, drained and rinsed
1/2 red onion, sliced thinly (mandoline is the best option)
2 cups thinly sliced celery
2 Tablespoons fresh lime juice
1/2 cup chopped fresh cilantro leaves (optional, I know you people)
1 teaspoon finely chopped garlic
1 1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1. Boil salted water in medium saucepan. Add frozen edamame and cook for 4 minutes. Drain, and rinse with cold water.
2. Heat olive oil in a small skillet over low heat until hot but not smoking. Add cumin and cook, stirring, about 30 seconds or until fragrant. Pour into a large heatproof bowl.
3. Add edamame, black and white beans, onion, celery, lime juice, cilantro, garlic, salt and pepper to the cumin oil and toss.
Makes: 12 servings
Tell me what your damage is, and I’ll work out some awesome recipes for you!
My damage?! That might take awhile, so here are the highlights: GF (of course), allergies: cilantro (such a pain in the a–/ as I feel this is almost as difficult as avoiding gluten), bi-valve mollusks, & garlic/onions. Food can be so amazing and so painful at the same time. At least I am really good at cooking from scratch! Thanks for the wit and humor!
good for you to do the DF thing. i changed to almond milk and rarely use cow’s milk only for cooking certain things or for holiday type recipes that need to be just so….but i cannot give up the cheese thing ! i did notice less milk = better skin for me and my boyfriend. Especially for him and i’m sure it was the milk products that were the issue because he tried to add it back and definitely noticed an immediate skin issue. sort of odd. right now all i can handle is GF but kudos to you for listening to your body and figuring out the signals which i suck at.
on another note…..if you post saying you are going alcohol free i will call your local looney bin cuz you must have gone car-aaaaaa-zy 😉
There’s only so much one girl can do. Really.
yeeeeeah!!! gfdf it is. or in our case, CASEIN! that nasty protein in dairy. lucky girl here, i get the, ummmm….(is it ok to say “the runs” on your blog? it is?)…gastrointestinal issues from the dairy and the sandpaper, omigodWHYgodWHY?! indescribably horrible rash from the gluten. so that’s the damage. ghee (clarified butter) and eggs are still very much on the menu.
Please say runs as often as you’d like. Ghee has also been a godsend for me, and eggs are never a problem. Casein, WTF?
I ad bad lick with pizza and eggplant parmesan last month. Dairy-blechs.
Been using ghee with no problem. Also, been using powdered goats milk with no problem.
I read gluten intolerants have casein issues with cow milk. Goat milk has a different casein structure and less lactose. I am happy with it so far.
I do think goat milk is the answer for a lot of people. I would be curious to hear if anyone can’t tolerate all animal milks.
I think it would be faster to list what I CAN eat, especially because that list seems to grow shorter with each passing day. Just recently had to take apples, pears and celery out of my diet – they’re not allergens, but co-allergens. My body is allergic to other things, but the proteins in certain foods are so similar that it reacts to them in the same way. I went from an apple a day to an apple makes my lungs hurt and my tongue go numb.
Love the look of that salad, though. Might have to rustle up an adjusted version.
Ugh. I think that’s what’s happening with me and dairy. I’m fine with it unless I’m in the middle of a gluten reaction, then it’s like poison. Why must food hate us so? I mean, PEARS?
Celery, dude. Cucumbers and watermelon – what? Yes. These are the things that try to stop my lungs from working. It’s utter madness!
CRA to the offing CRAY.
I am thankful for and impressed by your intrepid nature. Unless I am in extraordinarily good spirits a compound recipe is a dealbreaker. Too daunting for a putterer like me
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