One thing that has helped me to reduce some of the bloating and pelvic pain throughout the month, was to give up wheat. I’ve also given up cows dairy but I do eat a little sheep’s dairy. I was seeing Trevor Wing at the time, a specialist in Natural care for female conditions http://www.naturalgynae.com/nav7.html, and he organised a food intolerance test and it came back that I should avoid both the above.
It’s been about 5 years since then, I did struggle for a while. I remember the first time I went into the supermarket with my partner to get the shopping. We were in there for about 3 hours, I couldn’t believe all of the products I was eating that had wheat in them. You know that bread, cakes etc have it in but it was in crisps, gravy, soups, just so much stuff!
Strangely if I ever eat wheat by mistake now, my tummy gets a rash and becomes itchy – weird. I have since giving up other things too. I had two visits to see Dian Shepperson Mills, she also has Endometriosis http://www.endometriosis.co.uk/quest.html. After reading her book ‘Endometriosis, a key to healing and fertility through nutrition’ (see past blog on useful books), I gave up caffeine to help my central nervous system and some sugar. I say some as I still have sugar, I have a real sweet tooth so this has been my biggest hurdle to lessen/give up. Normally when I feel in pain the one thing I want is sugar! I do realize though that along with dairy it’s what they call inflammation causing food. Typical that it wouldn’t be lettuce!
Any way I thought I would share two muffins recipes with you that I make for special occasions that are wheat and dairy-free. All of my wheat and dairy loving friends love them. Even my friends little 2 year old!
Carrot Muffins Recipe:
50g pecans or walnuts coarsely chopped
270g grated raw carrot
1 large apple, peeled and grated
260g spelt flour
1 tablespoon of honey or 250g granulated brown sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 large eggs
180 ml oil
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C). Put cases in 18 muffin cups. Peel and finely grate (I use the mixer for this) the carrots and apple. Set aside. Whisk together the eggs, oil, and vanilla extract, add the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts along with the grated carrot and apple. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the centre comes out clean.
Banana & Chocolate Chip Muffins Recipe:
1 large egg
40ml cooking oil
40ml rice/almond/soya milk
3 mashed ripe bananas
250g spelt flour
125g granulated sugar
1 tbsp baking powder
½ tsp salt
100mg dark chocolate chips
Directions: Preheat the oven to 200 degrees c (gas mark 6, 400 degrees F). Put the egg, oil, milk and mashed banana into a bowl or mixer and beat together. Then add the flour, sugar, salt, baking powder and chocolate chips and mix.Fill your muffin tray with muffin cases and fill to ¾, should roughly make 12 muffins. They need to bake for 20-25 minutes. or until a toothpick inserted in the center comes out clean, apart from any chocolate.
I'd love to hear if you have any wheat or dairy free recipes you love. I will continue to post more.
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