Our Allergy Challenge; Our Cuisine Solution

We have a food problem. Eating out can be a problem due to our combined food allergies and sensitivities.

Melissa's food allergies that cause the most problems (Asthma Attacks, nausea, IBS and potential anaphylaxis):
Sulfites, i.e., potassium metabisulfite, sodium bisulfite (preservatives used in bottled lemon juice, sauces, soup mixes, Basalmic Vinegar, dried and preserved fruit, etc. )
Nitrates (some smoked fish, lunch meats, i.e. pastrami, salami, etc.)
all Aliums, such as onions, garlic, leeks, etc.
Shell Fish
Eggs

And since Melissa suffered liver failure due to Singulair (Merck Asthma drug), no figs, bananas and celery

Also, Melissa is now allergic to Wheat. To ensure better health, she has a Gluten-Free diet.
And then there are the “iffy” foods – can eat a little but not frequently due to IBS – won’t go into at this time.


I (Alex) have what WebMD calls type 2 (diarrhea) IBS.

I absolutely have to avoid: dairy, citrus, and very hot spices and mustards. I also have to avoid vinegar.


So here's an odd consequence. The only fruit I can eat are pears and bananas. Melissa can eat almost everything but bananas.


This is our food blog. It's about the food we're cooking that we can both eat. Our cuisine is an impressive allergy challenge.


We like:

chocolate

mushrooms

chicken and turkey

potatoes

tomatoes

basil, salt, pepper

cumin

coconut milk

Melissa loves rosemary

sesame oil