Vast Improvement

Since cutting out the soy in my diet I’ve had a vast improvement in both my stomach pain as well as my foggy feeling head and my attitude/mood.   My stomach no longer rebels and hurts me after eating.  I’m in a happier mood most of the time, which is great for Darling Hubby and the boys.  I smile and laugh more than I did mere days ago.  I just feel better all around!

I’m still planning to get a doctor for a physical and get a good once over, but I think I really know what was wrong.  I had a doctor in mind after a recommendation from a friend, but after calling the office I discovered he no longer works there and that none of the other doctors are accepting new patients (figures, since it sounded like a great office – weekend clinic with no appts and it’s right around the corner)…so the search goes on…I just have to wait for the insurance company website to stop having technical difficulties so I can look.

I’ve been thinking about everything anyway and I’ve come to the conclusion that doctors would end up putting me through some nasty tests to rule out allergy, as most likely the blood/scratch tests would give negative results.  I rather not put myself through all that, especially since in the long run the real test is to avoid the offending allergen and then add it back to see how my body reacts after a few weeks.  I’m just skipping all the pokes and prods.  But, don’t worry, for all of you who are pushing for me to see a doctor, I will.

So, until then I’m going to continue with the soy omission and hopefully I’ll keep feeling great.  Some people say it could be a placebo effect, but I’ll take it for now.  I haven’t felt this good in years (nor have I weighed this little…lol)  A friend of mine (Barbara) who also has food allergies and is currently going through a cleanse to see what new food allergy she has, told me that by cutting out the offending allergy, my body is letting go of inflammatory responses  (excess water and toxins) and because of that there is a weight loss.  And it’s not because I’m not eating or because I’ve cut my calories…To be honest, I would go weeks skipping breakfast and eating junk food for lunch and then snacking all night and my weight was pretty much plateaued out at 142lbs.  I’ve actually started eating more daily than I ever was (making sure I eat something for breakfast, even if it’s just a banana) and it’s all healthier stuff (fruits, veggies, et.  I’ve started eating fruit daily and making my own bread and seasonings.  Monday night I made taco seasoning from scratch so we could celebrate Bug’s 7th birthday.  It was yummy, but I’m going to have to tweak it a bit to make it to my family’s liking.

Oh, I did find some chocolate that I can have.  It’s not straight chocolate, but it’s better than nothing.  It’s Dark Chocolate Dreams from Peanut Butter & Co out of NYC.  The ingredients list is peanuts, evaporated cane juice, cocoa, cocoa butter, palm fruit oil, vanilla, lecithin (from sunflowers) and salt.  There’s no hydrogenated oil or high fructose corn syrup.  There’s no gluten, it’s certified vegan and it’s all around YUMMY!  Oh, and as a bonus, the jar is recyclable!  lol  I’ve been eating it for breakfast and snacks on toasted slices of homemade cinnamon raisin bread.  It’s also really good just on a spoon!

So if you think that you might have a food allergy, I encourage you to give an elimination diet a chance.  I know I’ve already inspired one of my fellow January baby mommies to give an elimination diet a try…she also has stomach pain after eating and has some bad food eating habits and wants to remedy this.  It’s actually nice to have a little support group.

You might not figure it out on the first try, but then again you might be surprised.  You might feel like a completely new person!


Peanut Butter Cup Pie

My husband loves Reeses Peanut Butter cups and this pie comes close to recreating that in a pudding pie.  It’s so delicious and easy to throw together. I’m not sure of where I found the original recipe for this (it’s possible it was on a cream cheese or cool whip package.)  I apologize in advance for the less than stellar photographs of a quarter of a pie…it’s seriously so good that it disappears so fast!

IngredientsPeanut Butter Cup Pie
8oz package of cream cheese
1/2 cup peanut butter + 1 Tbsp, divided
1 package (3.4 oz) of vanilla pudding mix
1 cup cold milk
2.5 cups (8oz) cool whip, thawed & divided
3 squares semis-sweet bakers chocolate
1 Oreo, chocolate or graham cracker crust

Mix the cream cheese and 1/2 cup peanut butter together until smooth.  Add the pudding mix and the cold milk and blend until well mixed.  Whisk in 1 cup of the cool whip.  Pour filling mix into the crust and refrigerate until ready to use.

Peanut Butter Cup Pie Top ViewIn a microwave safe bowl, combine the remaining 1.5 cups of cool whip and the bakers chocolate.  Microwave on high 1.5-2 mins, stirring after each minute, until chocolate is melted and smooth.  Cool completely (placing in the freezer for a few minutes speeds up this process.)

When the chocolate mixture is cool, spread over the pudding mixture in the pie crust.  In a small microwaveable container, warm the last Tbsp of peanut butter for approximately 30 seconds and drizzle over the chocolate topping.

Recommended chill time is 4 hours…it usually doesn’t sit that long in our house!  Enjoy!