Kicking off week 1 of June with a delicious meal plan, three different ways to make fajitas, and tips on how to make a recipe vegetarian!
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Elimination Diets are not meant to last forever. There are two parts to an Elimination Diet. First, you eliminate all the foods that are associated with food sensitivities and allergies. Then, after giving the body a few weeks to “reset,” you systematically add the eliminated foods back in – one at a time. This way, you can see if your body reacts negatively to the food or not. From there, you have great new information on how to tailor your healthy diet to your body’s needs.
Over the last few weeks, I’ve been slowly trying to add eliminated foods back into my diet to see how my body reacts. I’ve tried corn, rice, bell peppers, tomatoes, garlic and onions with varying success. I’ve learned that corn, green onions, peppers, tomatoes and garlic are definitely ok to eat – at least in limited quantities. Rice and white onions aren’t going to be coming back into my diet yet. This week, I’m going to try nuts and seeds using the Whole 30 Chicken Salad recipe.
Fajitas – 3 Ways!
I knew I wanted Fajitas on the meal plan this week, but I couldn’t decide between my 3 favorites. So, I’ve listed all 3 so you can pick whichever fits your tastebuds or dietary needs best! There’s an AIP/Elimination Diet option, a vegetarian option, and a traditional option. Scroll down to the June: Week 1 Meal Plan to see them all. Which one do you like best?
How to Make a Recipe Vegetarian
I’ve mentioned before that I was mostly vegetarian for quite a few years, so this current style of eating for the Elimination Diet has been a big change. For those of you who simply want meal plan ideas and tend toward vegetarianism, I wanted to offer a few ideas on how to make the omnivorous recipes I’ve been sharing vegetarian-friendly.
1. Replace meat with similar amount of vegetarian protein
When you cut meat out of a recipe, you just need to fill in with a similar amount of another food item. Preferably a food that contains some protein to help meet your body’s needs and help you feel full longer.
There are LOADS of options.
- Beans and other legumes
- Soy – Tofu, Tempeh, Edamame
- Nuts, Seeds and their butters
- Grains – Quinoa, Buckwheat, Farro, etc.
- Veggies – Broccoli, Kale, Sprouts, etc.
- Eggs
- Meat substitutes – Boca Burger, Morningstar, Tofurky, Quorn, etc.
- Vegan Protein Powders – Bob’s Red Mill Pea Protein, Garden of Life Raw Organic Protein Vanilla
Read More
5 Easy Sources of Plant-Based Protein
2. Adjust preparation and cooking time
You can marinate legumes, tofu, tempeh and meat substitutes just like you would meat. If you aren’t marinating, simply adjust your cooking time to your vegetarian protein’s specifications. Essentially, just follow the directions on the package (for grains), or cook your legumes and veggies until they’re done.
Often, cutting out the meat can make it faster to prepare your meals – especially if you’re just adding extra veggies, cooking a grain on the side, or adding a can of beans.
Read More
How to Marinate Tofu Like a Boss
14 Tempeh Recipes That Prove It’s More Delicious Than Tofu
How to Kick the Can (of Beans)
What’s your favorite vegetarian protein source?
Want More TIPS?
June: Week 1 Meal Plan
Breakfast
Pan Seared Oatmeal w/ Fruit – for the rest of the fam
Breakfast Hash w/ Diced Ham, Kale, Sweet Potato, and Apple
Lunch
Sandwiches
Leftovers
Dinner
Filipino Chicken Adobo w/ Carrots, Potatoes and Sweet Potatoes
Lemon Butter Chicken w/ Apple Dijon Kale Salad
Cajun Salmon Burgers – using Gelatin and Coconut Flour in place of the egg and bread crumbs
Fajitas – 3 Ways!
2. Vegetarian Portobello and Poblano Fajitas
Snacks
Sweet Potato Toast w/ Pineapple Guacamole
Baby Carrots, Cucumber and Fruit
Crackers and Fruit for the kids