Wheat-Free all Week

Did you know we can become sensitive to foods we’ve been eating since the age of 5? Not to get too technical, but yes, we can develop intolerances to foods we consume too often. When we become intolerant to certain foods, a delayed immune response occurs in the the body; a slowdown to the metabolism, interference with the absorption of nutrients, and a negative effect on our digestive organs, booooo!

I developed a wheat allergy back in 2006. Let’s face it, wheat is in everything we eat. And before I became a vegetarian and then vegan, my diet was horrible, I ate everything processed (read more here). My intolerance is not as severe as celiacs or a gluten free diet, but it develops when I consume too much wheat in my normal everyday life… it comes and goes. Being a vegan I eat a ton of veggies and try to stay away from processed foods, but sometimes I catch myself eating way too much wheat; bagels, and pizza, etc. So this brings me to this week: I ate way too much wheat in the last couple of weeks and now I have skin irritation along my torso, blah. I caught it early, so to help subside the effects, I’ve been eating wheat-free  all week.

Other than the fact I crave bread always, eating wheat free isn’t too hard and is very similar to my vegan diet. Here are some of the things I’ve been consuming…

{sauteed broccolini with garlic, chili flakes, salt, pepper}

{strawberry banana smoothie}

{brown rice pomodora with veggies. recipe to come}

{peanut butter with celery for an afternoon snack}

Have a wheat allergy? What are your go-to staples?