My New Life – Diet Soda and Dairy Free

by Kim Calhoun on May 24, 2010

Sorry for the delay in my blogging. Since this is largely a recipe blog, I find myself having to shift gears with my new eating lifestyle.

The Cause

milk being poured in a glass over a black back...

I found out recently that my liver is not playing well with others.  I went to a naturopath doctor because I was frankly fed up with more traditional path. One of the things I’ve discovered along this path is that dairy products are a natural inflammatory agent. If your liver is inflamed eating dairy isn’t such a good idea. So out the door it went. Milk, butter, cheese, whey, casein, lactose… the list goes on and on. It cuts out a LOT of baking. There are substitutes, of course, and I’m experimenting with those. But my days of easy fixes are over.

I’ve known for a long time that I had a diet soda addiction. I’ve even blogged about it. Between the caffeine and artificial sweeteners, I was doing my body some serious
damage, not to mention my already hacked off liver. So again… out it went.

The First Week

young blond woman having a headache close up

Well, it was HARD! I won’t lie. I was miffed at the world. Plus, I had major caffeine withdrawal headaches. My naturopath also wanted me to eat 5 to 9 servings of vegetables alone. Now I’m ok with veggies, but 5 to 9 servings a day is turning me into a freakin’ rabbit.  Looking at the labels in my kitchen and discovering all the things that were now off limits was very disheartening.

How it’s going now…

It’s getting easier. I’m learning how to put veggies in a multitude of things and I broke down and bought some vegan cheese. It’s called Daiya and they have both cheddar and mozzarella flavors. It will melt and it is edible. And it’s not that bad on calories either. I’m supposed to limit beef and chicken intake as well and mostly eat fish. I can do that. I’m also supposed to eat more beans and legumes. Let’s just say that black eyed peas and hummus are my new best friends. :)

The Good, The Bad, and a Recipe

The good news is with this new very “clean eating” lifestyle I have noticed that my psoriasis has nearly cleared and my ankles that have been very swollen for over a year are now skinny again.  The bad news is that my liver is still not playing well with others despite my diet cleanup. I will now being going to a GI specialist to see if they can uncover the mystery.

Three chicken eggs on a white background largly

The Recipe – Veggie Frittata – One thing I can have is eggs. I don’t really care for eggs but I’m learning that I better dang well cultivate a taste for them. I also threw a whole lot of veggies in there to help me get to my 5 to 9 servings easier. I also love pico de gallo. Luckily, this is in the veggie category. :)  I put it on a lot of stuff now. I use it especially when I need it to cover up the taste of something I’m really not fond of, like eggs.  This is my first recipe that I made with my new lifestyle in mind. You can substitute the real stuff for those of you that can tolerate dairy or would like real eggs.

Veggie Frittata

This is a takeoff from a recipe in The Biggest Loser Family Cookbook.

Ingredients:

    2 Cups Egg Substitute
    3/4 Cup Onions, chopped
    1/2 Bell Peppers. cut into strips
    7 Medium Asparagus Spears, cut into pieces
    1/2 cup Zucchini, sliced into matchsticks
    1/2 cup Diaya Mozzarella Style Shreds, Dairy Free Cheese Substitute
    1/4 cup pico de gallo , as a topping
    Salt, to taste
    Pepper, to taste

Instructions:

Makes 8 small slices or 4 regular slices. I made the recipe for 8 so I would eat smaller portions.

Preheat the broiler.

Place a medium broiler-safe skillet over medium heat. Lightly mist the skillet with non stick cooking spray. Add the vegetables and cook for 5 to 7 minutes or until the vegetables are softened but not browned. Season with salt and pepper.

Turn the heat to medium-high and pour the egg substitute in the pan. Stir the veggies in the eggs until they are evenly distributed and the eggs are slightly scrambled, 1 to 2 minutes. Continue to cook, continuously sliding a spatula around the sides of the frittata as far into the bottom as possible to loosen and gently lift the eggs slightly from the pan to prevent sticking, until the frittata is almost set but still runny on top, 4 to 6 minutes.

Remove the pan from the heat and sprinkle the cheese evenly over the top. Transfer the skillet to the oven and broil for 1 to 3 minutes, until the cheese is melted and the egg is completely set. Cut the frittata into wedges ( I use a pizza cutter to help) and serve.

Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 68.1
Total Fat 1.6 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.6 mg
Sodium 201.9 mg
Potassium 323.0 mg
Total Carbohydrate 3.9 g
Dietary Fiber 1.2 g
Sugars 1.1 g
Protein 6.7 g
Vitamin A 19.8 %
Vitamin B-12 20.0 %
Vitamin B-6 7.2 %
Vitamin C 17.9 %
Vitamin D 10.0 %
Vitamin E 5.8 %
Calcium 6.6 %
Copper 3.2 %
Folate 21.0 %
Iron 7.3 %
Magnesium 3.2 %
Manganese 4.6 %
Niacin 1.7 %
Pantothenic Acid 10.6 %
Phosphorus 9.5 %
Riboflavin 51.7 %
Selenium 23.0 %
Thiamin 12.4 %
Zinc 4.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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