Glad you asked. Lots!!
Gluten Free "Grains"
1. Quinoa- Is actually a seed not a grain
2. Brown Rice- not the quick cooking
3. Spaghetti Squash instead of pasta. Play with different sauces and toppings
4. Brown rice pasta or quinoa pasta
5. Ezekiel Bread- Some people so well with sprouted grains. Look in the frozen foods section.
6. Rye crackers
7. Brown rice wraps
8. Millet
9. Beans and legumes are controversial. Some people do good with them if they are soaked/sprouted first. Test out different beans. Chickpeas are the least reactive.
Dairy
1. Coconut or almond milk. I'm not to sure with the store bought kind of almond (the soaking factor). You could make your own.
2. Goat cheese is low reactive for most people
3. Goat milk...I'm not brave enough to try it :)
4. Coconut ice cream. The low sugar kind has 1 gram/serving. It's made with munk fruit extract.
5. Cashews taste like cheese!
6. Coconut milk yogurt. Make your own if you can't find it without sugar.
Soy
1. Coconut aminos instead of soy sauce
Peanuts
1. Nut butters
2. Any nut! Raw and soaked sre the best.
Fats
1. Coconut oil (good for cooking)
2. Avocado
3. Chia seeds
4. Extra virgin olive oil, avacado, hemp (cold pressed for dressings) NOT COOKING!
5. Grape seeed oil (good for cooking or dressing)
Variety
1. Meal planning makes it more exiting
2. Salads- Mix it up with different dressings, lettuces, seeds, spices, ect.
3. Use different spices and sauces for your free range, organic chicken plates
4. Try different meats like lamb, buffalo, ostrich, cold water wild caught fish, grass fed beef, ground meat,
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