Real Food – Minimal Ingredients – Full of Flavor
Whether you have a diagnosis or a sensitivity that limits your menu, it is all too easy to focus on what you can’t eat. When I first saw the list of “allowed” foods on the LEAP protocol based on my MRT results, I was discouraged by the limitations and the somewhat strange combinations that came to mind:
Cooking oils and fats are a hot topic these days (pun intended)! The good old “vegetable oils” we’re used to (canola, soybean, corn, etc.) have been exposed as highly-processed, highly-refined, and highly-inflammatory. The number of processes they go through – including bleaching – makes them harsh on our guts by causing inflammation.
Over time, we all develop habits and routines in the kitchen. Oftentimes, we don’t even realize what we’re doing because we’ve always done it. Then, we observe someone else do it another way…a more efficient way…and our minds are blown! Suddenly, we feel revitalized as our recipe now takes a fraction of the time or effort.