PATIENT FORUM

Here my patients can exchange experiences, post their comments and suggestions.
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Poster: Donna
Re: My Recepies for Food Allergy Diet

CHICKEN SALAD
Cooked & either shredded or cut into bite size pieces
Diced Apple
Dried Cranberries (Organic from Clarks sweetened w/apple juice)
Unsweetened coconut
Agave Nectar just to sweeten a bit
Coconut Oil (melted in microwave) enough to help bind it

MILLET
Cook millet as directed on package
Add to cooking water a diced apple, raisins &/or dried cranberries, salt, &
preferred spices (cinnamon and/or nutmeg) and some coconut oil
When millet is ready, eat warm as cereal. I sweeten slightly with agave nectar.
Can add fresh blueberries, unsweetened coconut, or other fruit as well. I
love it with chopped nuts on top (walnuts are great!).
Good cold as a salad too.

TURKEY/RICE PASTA
Rice Pasta (Trader Joes is great) cook as directed.
To cooked pasta add:
Turkey bacon (uncured/no nitrites) cooked & diced. (Trader Joes has this too)
Cooked ground turkey breast or slice/cube turkey breast
Fresh or frozen cooked spinach (I add to cooking ground turkey)
Olive or grapeseed oil
Salt & pepper

Poster: Pam Doty
Re: Food Allergy Rotation Diet
I am posting my suggestions for my rotation diet, maybe someone can use that information.
Day 1: White Potato, Carrot, Lettuce, Parsley, Grapefruit, Beef, Lamb, Veal,Paprika
Menu: Shepherds pie with a grape sorbet for desert OR lamb and potatoe curry
Day 2: Broccoli, Brussel Sprouts, Cabbage, Califlower, Apple, Avocado, Egg White, Egg Yolk, Basil, Cinnamon, Ginger
Menu: Veggie fritata with cinnamon apple dessert OR
avacado omelette with red cabbage and apple kraut,
Day 3: Corn, Sweet Potato, Asparagus, Onion, Cherry, Lime, Peach, Plum, Halibut, Sole, Almond, Cocoa, Coffee, Garlic, Oregano, Peanut, Thyme, Vanilla
Menu: Sweet potatoe corn souflle and broiled halibut with caramelized onions
and a mixed fruit salad with lime dressing OR sole in garlic oil with poached aspareagus
Day 4: Cucumber, Rice, Spinach, Cantaloupe, Grapefruit, Lemon, Orange, Clam, Crab, Lobster, Scallop, Turkey, Black Pepper, Pecan, Tea, Walnut
Menu: Spinach cucumber salad with grilled lemon pepper turkey strips and citrus dressing and sweet broiled grapefruit dessert OR seafood rissoto with walnuts

Poster: Martin Lewis
Some general observations from a chef about rotation diets

Food tastes flat without at least a little salt. If it is not allowed citrus juice can be used in it’s place.
Stocks can be made from any meat and veggies like carrots, onions, celery and is invaluable for soups, stews, pot roasts etc. Make a whole lot and freeze it. Also make a strong reduction for gravies and sauces.
Avoid boiling and steaming as much as possible it leaches away flavor.
Roasting, broiling, grilling, sautéing, and braising are good because those methods concentrates flavor.
The only fats will be on the meats so buy chicken with the skin on and well marbled meats. Then render the fats for sautéing. Day 4 has olives so I assume olive oil is OK too. And corn oil if corn is allowed.
(Yeast, hops, whey, I have no idea unless you want to open a brewery)

Patient: Samantha D.

Day 1: White Potato, Carrot, Celery, Green Pepper, Lettuce, Parsley, Tomato, Banana, Date, Grape, Beef, Codfish, lamb, Veal, Bay Leaf, Cashew, Cow’s Milk, Goat’s Milk, Paprika, Whey

Veal and potato goulash or goulash soup (Use beef, carrots, celery, and bay leaf to make the beef stock needed.) Garnish with parsley. Serve with a lettuce and tomato salad.
Oven baked fish and chips (render a tablespoon of beef fat for the roasting pan to help brown and prevent sticking, dust with a little paprika after cooking. Shepherds Pie. Ground beef and carrots wetted with a little reduced stock, with a mashed potato crust.
Pot Roast. Use stock for it. Add potatoes and carrots during last 45 mins.
Tomato beef soup with green peppers would be good too.

Day 2: Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Mustard, Chicken, Egg White, Egg Yolk, Tuna, Basil, Apple, Avocado, Blueberry, Cranberry, Pear, Baker’s Yeast, Cane Sugar, Cinnamon, Ginger, Hops

Chicken and broccoli fritata, (it’s like a crustless quiche) garnish with chiffonade of basil.
Mustard glazed broiled chicken breast with roasted cruciferous veggies.
Poached pears for dessert. (Poached in sugar and water and flavored with ginger.)
Also consider boiling a whole chicken and letting it cool, then skim the fat from the cooking water and reserve, pull the meat from the carcass and return the bones to the water and make stock. Reduce the stock, add some of the chicken back along with a slice or two of ginger some chiffonade of basil and a couple of beaten eggs. Voilla chicken egg drop soup.
Use the reserved fat next time to sauté skinless boneless chicken breasts.
Use some of the chicken to make a chicken avocado salad.
Baked apple with cinnamon or poached pears for dessert. (Poached in sugar and water and flavored with ginger.)

Day 3: Asparagus, Green Pea, Onion, Pinto Beans, Pork, Sole, Soybean, Garlic, Oregano, Almond, Cocoa, Coffee, Peanut, Thyme, Cherry, Lime, Peach, Pineapple, Plum, Strawberry,Vanilla.

Pork roasted with garlic, onion, and thyme stuffing. Sauted asparagus on the side (a squeeze of lime would be good on this.)
Alternate pork and beans would be excellent with garlic, onion, and oregano.
Pineapple is also great on the grill.
Mixed fruit cup for dessert.

Day 4: Rice, Cucumber, Spinach, Squash, Olive, Orange, Clam, Crab, Lobster, Salmon, Scallop, Shrimp, Snapper, Turkey, Beet Sugar, Black Pepper, Carob, Pecan, Sesame, Tea, Walnut, Cantaloupe, Grapefruit, Lemon,

Spanish seafood Paella. (Substitute pepper for saffron.)
Grilled lobster tails dressed with lemon pepper on a cooked spinach bed. (Squeeze a little lemon on that.) Squash sauteed in a little olive oil on the side.
Broiled grapefruit with beet sugar.

Patient: Regina M.

Day 1: White Potato, Carrot, Green Pepper, Parsley, Red Pepper, Tomato, Beef, Codfish, Lamb, Veal, Bay Leaf, Cashew, Cow’s Milk, Goat’s Milk, Paprika, Whey, Date, Grape,

Veal and potato goulash or goulash soup (Use beef, carrots and bay leaf to make the beef stock needed.) Garnish with parsley. Grilled bananas dessert.
Oven baked fish and chips (render a tablespoon of beef fat for the roasting pan to help brown and prevent sticking, dust with a little paprika after cooking. Shepherds Pie. Ground beef and carrots wetted with a little reduced stock, with a mashed potato crust.
Pot Roast Use stock for it. Add potatoes and carrots during last 45 mins.
Tomato beef soup with red peppers would be good too.

Day 2: Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Mustard, Apple, Avocado, Blueberry, Cranberry, Chicken, Egg Yolk, Tuna, Basil, Cinnamon, Ginger, Hops

Mustard glazed broiled chicken breast with roasted cruciferous veggies.
Also consider boiling a whole chicken and letting it cool, then skim the fat from the cooking water and reserve, pull the meat from the bones and return the bones to the water and make stock. Reduce the stock, add some of the chicken back along with a slice or two of ginger some chiffonade of basil and a couple of beaten egg yolks. Voilla chicken egg drop soup.
Use the reserved fat next time to sauté skinless boneless chicken breasts.
Use some of the chicken to make a chicken avocado salad.
Baked apple with cinnamon for dessert

Day 3: Sweet Potato, Asparagus, Green Pea, Pinto Bean, Cherry, Lime, Pineapple, Plum, Strawberry, Halibut, Pork, Sole, Soybean, Cocoa, Coffee, Oregano, Peanut, Thyme, Vanilla

Alternate pork and beans would be excellent seasoned with oregano.
Ground pork and sweet potato hash, season with thyme.
Grilled halibut, squeeze a little lime over it and serve with poached asparagus. Pineapple is also great on the grill.
Mixed fruit cup for dessert.

Day 4: Rice, Cucumber, Cantaloupe, Grapefruit, Lemon, Olive, Clam, Crab, Lobster, Scallop, Shrimp, Snapper, Turkey, Black Pepper, Carob, Pecan, Sesame, Tea, Walnut

Spanish seafood Paella. (Substitute pepper for saffron.) Grilled lobster tails or turkey cutlets dressed with lemon, pepper and olive oil. Cucumber lightly sauteed in a little olive oil and sprinkled with sesame seeds on the side. Broiled grapefruit.

Patient: Angelica B.

Day 1: White Potato, Carrot, Celery, Green Pepper, Lettuce, Parsley, Red Pepper, Tomato, Banana, Date, Grape, Beef, Codfish, Lamb, Veal, Bay Leaf, Cashew, Cow’s Milk, Goat’s Milk, Paprika

Veal and potato goulash or goulash soup (Use beef, carrots, celery, and bay leaf to make the beef stock needed.) Garnish with parsley. Serve with a lettuce and tomato salad, and grilled bananas dessert.
Oven baked fish and chips (render a tablespoon of beef fat for the roasting pan to help brown and prevent sticking, dust with a little paprika after cooking. Shepherds Pie. Ground beef and carrots wetted with a little reduced stock, with a mashed potato crust.
Pot Roast Use stock for it. Add potatoes and carrots during last 45 mins.
Tomato beef soup with red peppers would be good too.

Day 2: Barley, Oat, Rye, Wheat, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Mushroom, Mustard, Blueberry, Cranberry, Pear, Chicken, Egg White, Egg Yolk, Tuna, Baker’s Yeast, Basil, Brewer’s Yeast, Cane Sugar, Cinnamon, Ginger, Hops

Chicken and broccoli fritata, garnish with chiffonade of basil.
Mustard glazed broiled chicken breast with roasted cruciferous veggies.
Also consider boiling a whole chicken and letting it cool, then skim the fat from the cooking water and reserve, pull the meat from the carcass and return the bones to the water and make stock. Reduce the stock, add some of the chicken back along with a slice or two of ginger some chiffonade of basil and a couple of beaten eggs. Voilla chicken egg drop soup.
Use the reserved fat next time to sauté skinless boneless chicken breasts.
Baked apple with cinnamon or poached pears for dessert. (Poached in sugar and water and flavored with ginger.)

Day 3: Corn, Sweet Potato, Asparagus, Green Pea, Onion, Pinto Bean, String Bean, Lime, Peach, Pineapple, Plum, Strawberry, Halibut, Pork, Sole, Soybean, Almond, Cocoa, Coffee, Garlic, Oregano, Peanut, Thyme, Vanilla

Pork roasted with garlic, onion, and thyme stuffing. Sauted asparagus on the side (a squeeze of lime would be good on this.)
Pork and beans would be excellent with garlic, onion, and oregano.
Ground pork and sweet potato hash, season with thyme.
Grilled halibut, squeeze a little lime over it and serve with poached asparagus. Pineapple is also great on the grill.
Mixed fruit cup for dessert.

Day 4: Rice, Cucumber, Spinach, Squash, Cantaloupe, Grapefruit, Lemon, Olive, Orange, Clam, Crab, Lobster, Salmon, Scallop, Shrimp, Snapper, Turkey, Beet Sugar, Black Pepper, Carob, Pecan, Sesame, Tea, Walnut

Spanish seafood Paella. (Substitute pepper for saffron.) Grilled lobster tails or turkey cutlets dressed with lemon, pepper and olive oil. Cucumber lightly sauteed in a little olive oil and sprinkled with sesame seeds on the side. Broiled grapefruit with beet sugar.

Patient: Martin S.

Day 1: White Potato, Celery, Green Pepper, Lettuce, Parsley, Red Pepper, Beef, Codfish, Lamb, Veal, Bay Leaf, Cashew, Paprika

Veal and potato goulash or goulash soup (Use beef, celery, and bay leaf to make the beef stock needed.) Garnish with parsley.
Oven baked fish and chips (render a tablespoon of beef fat for the roasting pan to help brown and prevent sticking, dust with a little paprika after cooking. Shepherds Pie. Ground beef and celery wetted with a little reduced stock, with a mashed potato crust.
Pot Roast Use stock for it. Add potatoes and celery during last 45 mins.

Day 2: Rye, Wheat, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Mustard, Avocado, Chicken, Egg White, Egg Yolk, Tuna, Basil, Cinnamon, Ginger, Hops

Chicken and broccoli fritata, garnish with chiffonade of basil.
Mustard glazed broiled chicken breast with roasted cruciferous veggies.
Also consider boiling a whole chicken and letting it cool, then skim the fat from the cooking water and reserve, pull the meat from the carcass and return the bones to the water and make stock. Reduce the stock, add some of the chicken back along with a slice or two of ginger some chiffonade of basil and a couple of beaten eggs. Voilla chicken egg drop soup.
Use the reserved fat next time to sauté skinless boneless chicken breasts.
Use some of the chicken to make a chicken avocado salad.

Day 3: Corn, Sweet Potato, Asparagus, Green Pea, Onion, Pinto Bean, Sweet Potato, Lime, Halibut, Sole, Soybean, Garlic, Oregano, Thyme

Grilled halibut, squeeze a little lime over it and serve with sweet potato and corn hash (sautéed in corn oil.)
Baked beans with onion, garlic and thyme.
Sole is delicate, poach it in fish stock and serve with grilled asparagus.

Day 4: Rice, Cucumber, Spinach, Squash, Lemon, Olive, Clam, Crab, Lobster, Salmon, Scallop, Snapper, Black Pepper, Pecan, Sesame, Tea

Spanish seafood Paella. (Substitute pepper for saffron.)
Grilled lobster tails dressed with lemon, pepper and olive oil. Squash lightly sauteed in a little olive oil and sprinkled with sesame seeds for side dish.