Guess who’s coming to dinner?
Yep. My ma, who is currently living a gluten free, egg free and dairy free lifestyle. After years of just living with various ailments, she finally got herself checked out, referred, and diagnosed and as such has had to make a number of dietary adjustments. Which flow into the menus of those who cook for her.
We started off with basics. A homemade pico de gallo and some Que Pasa purple corn chips. To accompany that, we added our long time fave, Freybe’s fine liver sausage and two types of cracker-ish things. My fave of the two was the Wild Riceworks Sea Salt and Black Sesame. Fabulous! The one my ma kept reaching for was the Crunchmaster Multi Seed cracker.
The main course consisted of slow roasted ribs in our favourite Mr. Spice GF BBQ sauce mixed with some blended apple and pineapple. I was pretty skeptical on that one. But they turned into the best ribs we have done thus far. Accompanying the ribs was a salad full of fresh veg and an oil and vinegar dressing. Since my mum can’t even have balsamic anymore, we pulled a portion out after just adding oil. Poor lass.
My fave part, as always, is the roasted potatoes. Nothing beats them really. In there for an hour or so, crisping up the edges, dressed only in oil, salt, pepper and a little seasoning salt because that’s how my pa-in-law makes ’em. Toss with some carrots and you’ve got a full meal deal.
And dessert. Well. Given the difficulty one has finding all natural, edible, raw cacao butter in this city (to make my own white chocolate), the dessert plan changed mid-way.
McK made us some cinnamon tortilla chips using the recipe from her Home Ec class and I whipped up a fruit salsa to go with it. And then good old Lorenzo’s filled in the rest! Along with all of their gluten free baked goods, they actually had a few GF, EF and DF treats! Cupcakes for everyone!
Reading labels has become a regular part of life for many people for a variety of reasons. I read them for carb counts, for wheat ingredients, to see if there is corn listed, to see how many I can’t pronounce (those usually go back on the shelf). To create a meal that incorporates allergies and sensitivities is not an unusual thing for me so this did not seem an insurmountable task.
What I think many forget is that real, whole foods don’t have labels.
Go to those first.
Build your menu around whole, clean items. You’ll be amazed at how little you need outside of that.
How do you incorporate healthy changes or dietary restrictions in your meal planning? Share your tips and tricks in the comments!