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My Food Diary

Posted on Wed Jul 2009 by Miranda

Here goes the second week of my food diary, I had some good feedback regarding the food diary so decided to carry on with my updates. I have had a bit of an up and down week, as some dairy managed to sneak into a curry I ate in a restaurant and I have been suffering for the last few days. It’s a real pain but just reinforced my mission to stick to my food intolerance’s and also importance of enforcing dietary requirements when eating out.

On the plus side I am still celebrating the Egg Free Pancakes I made yesterday and also writing my food diary reminded me of a fantastic treat I made: small bowl with 1/2 chopped banana, few nuts, a spoon of thick coconut milk and sprinkle of cocoa powder – if you feel in the need of something really tasty this is delicious!

My food restrictions are:
Sugar Free & Yeast Free (due to candida diet), intolerant to: gluten, dairy, eggs, some oily fish and cashew nuts.

Also as part of a healthy balanced diet and avoid energy lows I am aiming to eat 5 times a day; three main meals and two proper snacks (all of which must contain some protein). Each main meal needs to be eaten slowly with a balance of 1/4 carbs, 1/4 protein and 1/2 vegetables.

So here goes my food diary this week:

Food diary day 1 – Wednesday, 24 June
Breakfast Mixture of Oats and puffed rice cereal with soya milk. Topped with sprinkle of linseed and dessicated coconut.
Snack 3 oat cakes with sugar free peanut butter and handful of mixed seeds.
Lunch Mixed salad with crayfish, sesame seeds, radish, lettuce, 1/2 tomato, cucumber and 2 corn thins. Then 1/2 papaya and tbsp of mixed seeds.
Snack Small bowl of Oats and puffed rice cerealwith seeds and almonds topped with soya milk.
Dinner Mixed salad with smoked salmon (sugar free) and pine nuts. With tbsp houmous, 1 oat cake and handful of Riceworks brown rice crisps. Then 2 cubes of 90% chocolate with 1/4 small papaya and 5 pecan nuts.
Other Firefly Drink (detox) watered down (50% sparkling water), mug of hot frothy oatly and soya milk.

 

Food diary day 2 – Thursday, 25 June:
Breakfast Porridge made with soya milk topped with tsp of desiccated coconut and some linseed.
Snack Handful of Riceworks brown rice crisps, 5 walnuts and 1/4 small papaya.
Lunch Smoked salmon (sugar free) salad and 3 herb oatcakes topped with houmous.
Snack Few strawberries, tbsp flaked almonds, tsp linseed and a sprinkle of desiccated coconut.
Dinner Meat balls (gluten free) with tomato sauce made with black eyed beans, onion, chili flakes and fresh herbs served with corn pasta spaghetti style. Then 6 strawberries, few almonds and 2 cubes of 90% chocolate.
Other Mug of hot frothy oatly with a spoon of sugar free peanut butter, pint of 100% Apple juice watered down with naturally sparkling water (90% water)

 

Food diary day 3 – Friday, 26 June
Breakfast Bowl of Oats and Puffed Rice Cereal, made with soya milk topped with sprinkle of dessicated coconut and linseed’s.
Snack 1/2 banana, 2 oatcakes and a handful of mixed seeds.
Lunch Salad with small avocado, lettuce and tomato and a sprinkle of linseed. Small handful of Anglesey’s plain crisps
Snack 1 herb oatcake. Then 1/2 banana with a few almonds, linseed, tbsp of thick coconut milk topped with a sprinkle of cocoa.
Dinner Curry at Indian restaurant: 2 poppadoms with onion relish and lime pickle, then mixture of three curries: lamb and lentil, mango and chicken and squash. Then 1/2 Agar Mousse.
Other

 

Food diary day 4 – Saturday, 27 June
Breakfast Porridge made with oatly and tbsp of coconut milk with a sprinkle of linseed.
Snack 1 x Agar Mousse with 2 strawberries and a few almonds.
Lunch Barbie: Mixed salad (No Salad Dressing) with avocado, pine nuts, cucumber, tomato and radish. A few prawns with a squeeze of lime. Lamb steak marinated in fresh mint and olive oil. Few olives. Small piece of “Free From Cake”
Snack Small piece of “Free from Cake” and 1/2 an apple.
Dinner Mixed salad, tbsp houm,ous, 1/2 corn on the cob and handful of Riceworks brown rice crisps. Then 1/2 an apple, 2 cubes of 90% chocolate and a few pumpkin sees.
Other Frothy hot vanilla rice milk and pint of passion, pear and apple juice (not from concentrate) with naturally sparkling water (90% water)

 

Food diary day 5 – Sunday, 28 June
Breakfast Mixture of Oats and puffed rice cereal with rice milk. Topped with sprinkle of linseed and pumpkin seeds.
Snack “Free from Cake” and 1/2 an apple
Lunch 3 berb oatcakes and bowl of squash, celery and sweet potato soup – topped with radish and pumpkin seeds.
Snack
Dinner Corn pasta with tomato sauce of black eyed beans, celery, onion and fresh oregano.
Other Pint of 100% Apple juice watered down with naturally sparkling water (90% water), Mug of hot frothy rice milk.

 

Food diary day 6 – Monday, 29 June
Breakfast Bowl of Oats and Puffed Rice Cereal, made with soya milk then topped with linseed’s and dessicated coconut.
Snack “Free from Cake” and 1/2 an banana
Lunch Bowl of squash, celery and sweet potato soup – topped with radish and pumpkin seeds. 3 corn thins.
Snack “Free from Cake” and 1/2 an banana
Dinner Yellow Thai Curry with prawns, new potato’s, peas, celery, pepper and ginger. Served with brown basmati rice.
Other Mug of hot frothy cocoa oatly milk and pint of 100% Apple juice watered down with naturally sparkling water (80% water)

 

Food diary day 7 – Tuesday, 30 June
Breakfast Bowl of Oats and Puffed Rice Cereal, made with soya milk then topped with linseed’s and 1/2 grated apple.
Snack 2 small Egg Free Pancakes – One with strawberries linseed and dessicated coconut. The other with squeeze of lemon and Agave Nectar.
Lunch Leftover Yellow Thai Curry and a steamed corn on the cob.
Snack Soya yogurt, small piece of “free from cake” and 1/2 an apple.
Dinner Pub grub: steak and chips with peas and grilled tomato.
Other

NB. In my food diary I have not included all the water and mugs of Peppermint & Ginger tea I drink.

So that’s it week 2 of my food diary. I am now officially out of my 90% chocolate and in the progress of working on new “Free From Cake” which once perfected I will share the recipe. I would love to know what you think of my food diary; any tips, thoughts or questions are really appreciated.

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