I Have Allergies

looking for seasonings and shampoos

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I have a lot of food and environmental allergies, as well as health conditions like PMOS (formerly PCOS), migraines & trigeminal neuralgia, and high cholesterol. This is my attempt to chronicle my journey through cooking foods that don’t make me sick & using products that don’t trigger my allergies.

  • Sides – Roasted Maple-Glazed Carrots

    You can swap out the olive oil for butter if your health allows it (it will probably taste better!). I have a fairly bad dairy allergy that causes whole-body inflamation, I also have avocado and coconut allergies, as well as a grain allergy (used in vegetable oil). Instead I get high quality olive oil to avoid any cross contamination.

    Roasted Maple-Glazed Carrots

    Ingredients

    Prep time: 10 minutes
    Cook time: 30 minutes
    Yields: 8 servings

    • 2 lbs carrots, peeled and sliced into 1-inch thick pieces
    • 2 tbsp olive oil
    • 3 tbsp maple syrup
    • 1 tsp salt (to taste)
    • 1/4 tsp black pepper

    Instructions

    1. Preheat oven to 425F. Line a baking sheet with parchment paper.
    2. In a large bowl, toss the sliced carrots with the olive oil, maple syrup, salt, and black pepper until evenly coated.
    3. Spread the carrots out in a single layer on baking sheet
    4. Bake at 425°F for 25 to 30 minutes, tossing halfway through
    5. When done, carrots are tender and the edges are caramelized

    Conclusion

    Made really great leftovers. Reheated well and were sweet but neutral enough in flavor that I could use them with different main-dish leftovers. I initally cooked these with the honey citrus-paprika chicken, so I cooked both at the same time & needed to leave the carrots in the oven for about 10 minutes longer while the chicken rested, but I might just like my carrots a lil soft??

  • Dinner – Roasted Citrus-Paprika Chicken Thighs

    Huge hit with my family. I modified the original recipe in several ways, obviously, to avoid allergies in garlic, onion, or (most) herbs. I added honey to thicken the rub and add a bit of sweetness to it.

    Prep included my husband only, because my child was hangry from summer camp & needed a snack & some decompression time.

    Roasted Honey Citrus-Paprika Chicken Thighs

    Ingredients

    Prep time: 20 minutes
    Cook time: 45 minutes
    Yields: 8 servings

    • 2 packs boneless skinless chicken thighs (2.5 – 3 lbs); pat dry
    • 4 tbsp 2 tsp pure olive oil
    • 7 tbsp fresh lemon juice
    • 3 tbsp honey
    • 3 tbsp smoked paprika
    • 2 tsp ground cumin
    • 1 tbsp coarse sea salt
    • 2 tsp freshly cracked black pepper

    Instructions

    1. Preheat oven to 425F. Line a large baking pans with parchment paper
    2. In a small bowl, whisk together the honey, olive oil, lemon juice, smoked paprika, cumin, salt, and black pepper.
    3. Pat the chicken thighs completely dry with paper towels. Rub the spice mixture evenly all over the chicken
    4. Arrange the chicken thighs on the baking sheet. Roast for 40 to 45 minutes, or until the internal temperature reaches 165°F.
    5. Let rest for 5 minutes before serving.

    Conclusion

    Easy week-night recipe that I’ll be making again. The honey got nice and crispy on the sheet pan. I was able to get several dinners and lunches out of this, which helps when you are out of the house for 12 hours a day & have chronic disabilities.

    I served this with tomato rice & roasted maple carrots, & though I didn’t have the rice (grain allergy), it went well together.

  • Personal Hygiene: Olive Oil Soap

    Skin Said Yes – Olive Oil Soap

    The above link is an amazon link, but I am not an affiliate. The main page for this product is skinsaidyes.com, but they sell directly through Amazon.

    Hand soap, body soap, face soap, and shampoo for those with multiple botanical and chemical allergies

    Ingredients

    Palm Oil-Free, Coconut Oil-Free, SLS & SLES-Free

    • Sodium Olivate (saponified olive oil)
    • Aqua (water)
    • Sodium Chloride (sea salt from Aegean Sea)
    • Citric Acid (a natural pH balancer)

    Uses

    note: I double wash (wash, rinse, wash, rinse) every time I use this product because it is a pure soap & not anti-bacterial like Dial, etc. I believe this is a good process for all hair washing and most sensitive skin soaps.

    I use this as a hand soap, and my cuticles have never been softer. My nail beds look so much healthier, and the skin on my hand isn’t dried out and itchy. I am considering cutting on into pieces and keeping some with me in a ziplock bag for when I’m in public. Do you know how many soaps out there have added herbs from the lily plant family? Even Dial causes issues!

    I use this as a body soap (but not as a face soap as I have a great product for that). I am not red and itchy all over getting out of the shower, and my skin isn’t all dried out and bumpy feeling. I actually have softer skin, which I did not KNOW WAS A THING. I need less lotion (which is still an allergy struggle that I’ve been avoiding) after showers (or, y’know, the white person “none at all most days”). Honestly it even my the cuticles on my TOES softer and easier to care for.

    I use this as a shampoo! I DO NOT HAVE DANDRUFF! I was apparently severely, severely allergic to shampoos and conditioners, and this is a fantastic alternative to the expensive low-ingredient allergy-safe shampoos that I am afraid to try in case I actually am allergic to them as well. I tried the cheaper route first, and it worked for me.

    My 11-year-old began using this for her hair at the same time, and her dandruff has disappeared as well. This was such a struggle for her. You defintely have to double-wash (which you do with regular shampoo anyway), but it leaves my hair clean without feeling stripped out, and it leaves my hair soft. After a few days, I began rinsing my hair with an apple cider vinegar & water mix (as my Bummy taught me to do). I’m still trying to see if I’m allergic to ACV.

    Conclusion

    This is probably my favorite personal hygiene discovery this year. The price is great for the size of the enormous bars of soap, it doesn’t smell terrible (but with no added scents, it doesn’t have an special smell either). It lathers well. It doesn’t hurt if it gets in my eyes. It doesn’t leave me feeling dried out and irritated.

    Catch me being absolutely hive-inducing allergic to the only soap my family ever purchased as I was growing up. I never told my parents (idk y??) & used to scrub myself with a rough washrag & my fingernails to get my skin clean. As an adult, I have tried every damn bar soap and body wash out there hoping to discover one that really works (mostly it’s original formula for Dial and Dove beauty bar).

    If you have botanical allergies & feel like soap has been fighting you your whole life, then TRY THIS SPECIFIC SOAP! Or research other brands and check their ingredients list. Seriously. Make sure your ingredients are limited, and try out an olive oil soap 🙂

  • Dinner – Sheet Pan Smoked Paprika Chicken with Roasted Vegetables

    This makes enough for leftovers and lunches (my goal), so I used 2 sheet pans. You can reduce by half for ~ 5 servings. I edited the recipe slightly from my original to make up for the amount of chicken I initially used, as I did not think I needed as much. I was wrong.

    I used child labor to help prep the carrots and chicken, so I can’t tell if that increased or decreased prep time. Either way, my ADHD appreciated the body double in the kitchen.

    Sheet Pan Smoked Paprika Chicken with Roasted Vegetables

    Ingredients

    Prep time: 30 minutes
    Cook time: 40 minutes
    Yields: 8 servings

    • 3lbs boneless, skinless chicken thighs cut into bite-sized pieces; pat dry
    • 3 medium sweet potatoes 1/2″ cubed (about 2lbs)
    • 4 large carrots cut into 1/2″ rounds
    • 2 large red bell peppers, chopped
    • 4 tbsp olive oil
    • 4 tsp smoked paprika
    • 2 tsp ground cumin
    • 1-1/4 tsp ground coriander
    • 1-1/4 tsp coarse sea salt (to taste)
    • 1/2 tsp coarse black pepper (to taste)
    • 2 large lemons cut into wedges
    • 1/3 cup dry measure parsley, chopped

    Instructions

    1. Preheat oven to 425F. Line 2 large baking pans with parchment paper
    2. In a small cup, whisk together the olive oil, smoked paprika, cumin, coriander, salt, and black pepper until uniform
    3. Toss diced chicken, sweet potatoes, carrots, and bell pepper on parchment-paper lined baking sheet.
    4. Drizzle olive oil mixture over everything and mix thoroughly until coated.
    5. Arrange the mixture into a single layer.
      • if not spaced out, it doesn’t get crispy; it gets soft
    6. Bake for 35 to 40 minutes, tossing halfway through. Ready when chicken is fully cooked and sweet potatoes are fork-tender
    7. Upon removing from the oven, squeeze lemon wedges over the pans and scatter chopped parsley over the top.
    8. Let chicken rest for 5 minutes.
    9. Serve

    Conclusion

    This was a decent “make and eat” recipe. I am tired of cumin but tired of looking up alternates to chicken seasoning that fit my needs. My husband is a big fan of cumin flavor though, so I got that going for me.

    Like I said, I didn’t use enough chicken when I initially made this recipe; I think I used only 2 lbs insead of 3lbs, because when I got through the first package, it looked like more than enough in the bowl.

    Leftovers lasted well enough into the week, and I wasn’t sick of them. I have been doing a lot of carrots and sweet potatoes simply because that’s what I can think of, so I need to figure out what other vegetables I can cook, but my brainpower is limited the last week or two.

  • Dinner – Beef & Broccoli Stir Fry

    Enjoy a my-allergy-friendly beef & broccoli recipe with an unusual soy sauce replacement – mushroom broth!

    Beef & Broccoli Stir Fry

    Ingredients

    (prepares 8 servings)

    • 1-3/4 lbs flank steak, sliced thin against the grain.
    • 2 large heads of broccoli, cut into bite-size florets
    • 1 cup of mushroom broth
    • 2 tbsp fresh ginger, minced
    • 2 tbsp tapioca starch
    • 2 tbsp honey
    • 2 tbsp olive oil
    • 2 cup cooked quinoa, warm
      • alternate to white rice

    Instructions

    1. Whisk mushroom broth, honey, minced ginger, and tapioca starch in a small bowl
      • you will have to cook in batches if you don’t have a wok; I already doubled the sauce recipe; use as needed
    2. Heat 1 tablespoon oil in a large wok over high heat until shimmering; reduce heat to medium-high
    3. Sear beef slices in batches until browned, then remove from the pan and set aside
    4. Add remaining oil and broccoli to the wok with 2 tablespoons of water
    5. Cover and steam broccoli until bright green and tender-crisp
    6. Return beeft to the wok and pour in the prepared sauce mixture
    7. Toss constantly for 1 to 2 minutes until the sauce thickens and coats the beef and broccoli
    8. Serve immediately over warm quinoa

    Conclusion

    MJ & I absolutely loved this dish and give it the only solid A so far. It’s going into rotation and packs up great to make lunches.

    As you might have read on previous posts, I discovered that I have a coconut allergy & couldn’t use it as a soy sauce replacement for this recipe. When I first saw the mushroom broth recipe, I was concerned that I wouldn’t like it & that I would have wasted an entire dinner that no one would eat.

    However it turned out great — better than traditional broccoli and beef, IMO, because I wasn’t feel crappy after eating it due to allergies! Go ahead and try this one unaltered and see how you like the mushroom broth!

  • Umami – Broth from Powered Mushrooms & Tomato Paste

    On Friday, I looked into how to replicate the umami of the soy sauce without using coconut aminos. I landed on a mushroom broth – and after some searching apps for HEB, Whole Foods, and Trader Joe’s, I found a mushroom powder at Wal-Mart in the health food section.

    Mushroom & tomato base broth

    beef broth, soy sauce, coconut aminos replacement
    This is 1:1 liquid replacement

    Ingredients

    • 1 cup of warm water
    • 3 tbsps of dried mushroom powder (shiitake for deeper flavor)
    • 1 tsp tomato paste (whisk it really well to fluff it out)
    • 1 tsp fine grain salt

    Instructions

    • whisk well & use in recipe

    Conclusion

    Background: after some trial and error, I narrowed down my allergy from last week’s slow cooker roast to the coconut aminos to replace the beef broth.

    Um…dang! It actually worked well in the recipe I used it (beef & broccoli stir fry). I don’t have a wok, so I cooked in batches, and the first one I made had a mushroom punch to it that had me worried, but by the second batch, I had mastered the technique.

    By the end of the meal, I was super happy that I found a dinner I could eat more than once. Sometimes I get grossed out at the thought of making certain meals. The taste was dynamic without being overpowering. Definitely going to use it again.

    I won’t tell you the will-power it took me to CONSIDER making this broth because of my slight ARFID. I wanted to gag just thinking about it, and I actually love mushrooms! Even while making this, I told myself over and again that I had to use it because I needed to make dinner that I could eat. I reminded myself that trying it wouldn’t kill me and that I probably wouldn’t throw up.

    That first bite was difficult for me, but I took it. Didn’t really like it at first, but I resigned myself to my fate of an off-taste meal and served myself a plate, whereupon I discovered that it was actually pretty good.

    I’ll post the full dinner recipe on Thursday 🙂

  • Dinner – Slow Cooker Beef Roast

    I love pot roast and have since I was a kid, but I’m allergic to every herb except parsley, and who knows what else goes into a roast that I skip over. I caught a roast half off over the holiday & decided to spend the afternoon looking up recipes and substitutions for a recipe I could get ready in the morning and come home to that night.

    Here was my attempt (which failed for me! see beneath)

    Slow Cooker Beef Roast

    no mint family, no lily family

    Ingredients

    (prepares 6 servings)

    • 1 beef chuck roast approximately 2.5 lbs
    • 1 to 2 lbs of red potatoes, halved
    • 2 lbs of baby carrots
    • 4 to 6 oz of sliced baby bella mushrooms
    • 2-1/2 cups of water
    • 4 tbsp coconut aminos
      • replacement for soy sauce due to soy allergy which is a replace for beef broth due to onion and garlic allergies
      • gluten free!! I’m not celiac but it worked out
    • 2 tsp smoked paprika
    • 2 tsp ground coriander
    • 1 tsp whole celery seed
      • replacement for rosemary, thyme, oregano, etc
    • 2 tsp sea salt (adjust to preference)
    • 1 tsp coarsley ground black pepper
    • 2 tbsp tapioca starch
      • replacement for cornstarch for a grain allergy
    • fresh parsley, finely chopped, for garnish

    Instructions

    1. Place the potatoes, baby carrots, and mushrooms directly into the bottom of the slow cooker
    2. In a small bowl, mix together the smoked paprika, ground coriander, whole celery seed, salt, and black pepper.
    3. Pat the chuck roast dry with a paper towel, then evenly rub the spice blend over all sides of the meat.
    4. Place the seasoned beef directly on top of vegetables.
    5. Pour the coconut aminos and water around the sides of the beef into the slow cooker. Avoid the meat so you don’t wash away the sprice rub.
    6. Cover slow cooker with lid, set temperature to LOW and set the timer for 10 HOURS.
    7. 30 minute before serving, whisk 2 tablespoons of tapioca starch with 2 tablespoons of cold water into a small cup until blended. Pour directly into the liquid in the slow cooker. Turn setting up to HIGH for the remaining 1/2 hour.
    8. After plating, garnish with freshly chopped parsley.

    Conclusion

    Flavor was okay – I thought the potatoes weren’t vibrant enough & might do quartered white next time, but the carrots and mushrooms were great as always. The beef wasn’t fatty enough to my taste, but I am big on marbling. It cooked beautifully and was tender. It was good enough to bring to lunch at work, and sometimes I just really can’t face leftovers, so that’s a win.

    Tri tip was on sale, so instead of a chuck roast, I got that, and it was not a great idea. I’ve used a chuck roast before & know it turns out fine, so I’m fudging the recipe here just so you don’t have to put up with un-fatty roast.

    The coconut aminoes didn’t fail in their job exactly, but I did miss actual beef broth. I forgot to thicken the liquids because I was starvin’ marvin when I got home, but I think I used about a cup too much water anyway, so I reduced it in the recipe. The taste was not reminiscent of a delicious gravy, but it wasn’t the end of the world. My husband didn’t complain, but I assume he just thought I was a bad home cook.

    However…allergy alert!

    A few of the ingredients included in this recipe were unknown. At least ONE of them is an allergen of mine. After dinner last night, I woke up this morning struggling hardcore with post nasal drip, swelling in my sinuses, and headache. I thought it might have been my neurotoxin injections (Botox for migraines) that I received yesterday morning.

    However, post lunch leftovers, my nose started running like Flo Jo (super embarrassing at work), and I sneezed violently on and off for several hours. I also had aching joints and burning muscles and a big energy crash, which may have been part of my response or not (I’m new at listening to my body).

    Which ingredient was it? Who knows!

    The Suspects

    • coconut aminoes
      • I’ve had my suspicion about coconut for several years, but I thought perhaps it was a chemical that I had identified last week as an allergen which is popular in many personal hygiene products. por que no los dos
    • ground coriander
      • I’ve never noticed that I’m allergic to cilantro, but I normally just see it as a garnish on tacos & wasn’t tracking my allergies previously. There was also a lot more ground coriander density vs previous cilantro exposure
    • whole celery seed
      • I love celery, but I was eating a ton of my allergens & just powering through, so maybe?

    Carrots, coriander/cilantro, and celery are all from the same plant, and I haven’t noticed an allergy to any of them previously, so I’m willing to bet it’s coconut. Again, I kind of figured coconut might be an allergy based on my reaction to hair product that contains it. I flipping love almond joys, but as I already knew that I’m allergic to chocolate and almonds, I wouldn’t have pegged coconut as an allergen by itself.

    I am going to do a trial because the reaction was more hayfever-like and easy enough to ignore with an allergy pill. On the weekend, I’m going to lick me up a big drop of coconut aminos and see if I start sneezing.

    No idea how I’ll give my food “umami” if I can’t do coconut aminoes. Is there even such a thing?? Am I going to give up broths forever?

    LOOKING FOR RECOMMENDATIONS

    beef broth/umami replacements

    • grain free
    • soy free
    • herb free (rosemary, mint, thyme, basil, oregano, related plants)
    • onion free
    • garlic free
    • coconut free

    lol good luck

  • Breakfast – Melon and Prosciutto Plate

    My dietician wants me to eat breakfast every day to help with my insulin resistance (PMOS) and overall health, and I promised to try for two days a week. She sent several recipes that should not trigger my multiple allergies.

    I chose the following breakfast – cubed canteloupe and prosciutto with balsamic glaze. I didn’t actually create a glaze the today, which meant that it was kind of chaotic on my plate. I’ll do it tomorrow or the day after!

    Melon and Prosciutto Plate

    Ingredients

    (prepares 3 servings; adjust accordingly)

    2 cups cantaloupe, cubed
    3 oz prociutto, thinly sliced (I eyeballed this with my whole heart, y’all)
    2 tbsp extra virgin olive oil
    2 tsps balsamic glaze (reduce balsamic vinegar over low heat to create glaze)
    1/4 tsps black pepper, cracked

    Instructions

    1. Peel, seed, and cut the cantaloupe into 1-inch cubes
    2. Divide melon cubes evenly aross three plates
    3. Drape slices of prosciutto over and around the melon pieces
    4. Drizzle each plate with olive oil and balsamic glaze
    5. Season with cracked black pepper and serve immediately

    Conclusion

    Surprisingly delicious and fairly satiating; something I could eat a couple times a week, but I’ll have to adjust the recipe toward only one serving.

    Background Supplemental

    Because I recently tested positive for grain, milk, egg, and nut allergies (amongst OTHER allergies), my life skipping breakfast foods has begun to make a lot of sense in retrospect.

    Breakfast has never made me feel better about the day, even the year I spent dutifully eating oatmeal with sliced banana every single morning. Funny story here — I’m allergic to banana too.

    One of the first things I did after receiving my allergy skin test results last week, which tested approximately 50 foods, was get back on the Nourish app (paid for 100% by my insurance as preventative care!) & schedule an appointment with the dietician I had briefly seen for a few months about a year prior, just after I got out of the hospital & realized that a lot of what I was eating made me sick.

    Props to my dietician: a year ago, she mentioned that she thought I had a grain allergy, and while I considered it, I mostly ignored it as I thought I was paranoid. So what if I skipped the buns on hamburgers (or avoided them entirely) because they made me feel bloated and gave me reflux? What I didn’t attribute to food allergies at the time: joints swelling and getting itchy all over.

    Glad I gave this a try, because while I enjoy all of these foods separately, I wasn’t certain they would jive together. And I’m very grateful that there are options for me to eat breakfast that aren’t the traditional breakfast foods.