{Today’s Lunchbox} Scramble and Mousse

by Valerie on December 9, 2010 · 0 comments

scramble and mousse 004

Today’s lunchbox is all about comfort food for me:
  •  Tofu scramble, based on Gena’s recipe – I like her recipe as it is very comforting and flavorful.
  • Salt and vinegar kale chips (dehydrated instead of roasted, but otherwise the exact recipe) – I used Tuscan kale this time, which is why the shape looks so different in the picture.
  • Another iteration of the Mexican Chocolate Mousse concept I have been mulling and trying – it contains raw cacao, avocado, stevia, roasted sweet potato and spices.
  • Celery
I finally got around to doing food allergy testing recently and, as I suspected, I am mildly intolerant to eggs – oddly, only egg whites – but I actually am tolerant to soy. I ascribe that to the fact I did not eat it for years and now eat it  (mostly) sparingly.  I feel like the jury is still out on the benefits versus problems of soy consumption.  Personally, I focus on non-GMO, non-industrially processed/texturized soy, so I eat miso, tamari, tempeh and tofu and, despite my love for all four, do not eat it all the time.  So I decided to celebrate by making a tofu scramble this week.  The other two foods to which I am mildly intolerant (that I care about) are flax seeds and chickpeas.  And you know how much I love my chickpeas.  My ND thinks that since I eat both foods a lot, it might be more of a short-term sensitivity so I hope to be able to add them back in in a couple of months.  Regarding eggs, though, I am glad I can have the occasional tofu scramble  Regarding food allergies, I only lend so much weight to allergy testing versus an elimination diet, but it was useful to have more information, particularly regarding chemicals and molds I react to as well as foods.   

 On other news:

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