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I have considered myself allergic to onions because of my increasingly violent reactions that now include all of the allium family (with milder reactions to related foods - i.e. agave, asparagus). I have found that leaving the onion & garlic out of recipes lets the other ingredients shine because they are both sweet, very aromatic foods. I like to say they "mute" the other flavors in a dish.
Lately, however, I have been fighting other health issues that seem like they might be auto-immune related and include fibro symptoms.
Anyway, I post recipes on my blog at http://www.lifeiscrazybeautiful.com. I have long been considering posting just my recipes (and many more of them) on a separate recipe/cooking blog...but health & family issues have postponed that a little. My reactions are so bad I almost never eat out because cross-contamination can make me ill for 1-2 days (i.e. contaminated knives, surfaces, grills, etc.) so I am pretty much tied to home cooking most of the time. I also plan to start posting about brands of store-bought foods like condiments, etc. as I research and contact companies to find out what's safe for me (though I make most of my own). SO, there's not a ton there now, but starting this week I have several new recipes to post (bbq sauce, sriracha chili sauce - without the garlic,of cours - among them).
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