Crispy Baked Bluefish

I discovered a new fish – wild Bluefish. I decided to try it because it was wild, locally caught (from Long Island) and very inexpensive - $5.99 a pound. I’ve cooked with it several times now - it's an oily, hearty fish that has a lot of flavor. Supposedly it is also high in Omega-3s. This is my favorite way of preparing it so far. It’s crispy and tasty, but not fried.

I still wonder why this fish is so much cheaper than other local fish…. Perhaps the sickly blue color turns people off at market?

Ingredients (per serving):
• 8oz. Bluefish (or any thick whitefish)
• Quarter cup panko breadcrumbs
• Quarter teaspoon each dried basil, dried parsley, dried oregano
• Three teaspoons olive oil
• Quarter teaspoon salt, plus extra to taste
• Cooking spray

Preheat oven to 350°
In a small bowl mix breadcrumbs, herbs, and a quarter teaspoon salt.
Add two teaspoons olive oil and mix together.
Coat top of fish with one teaspoon olive oil, and sprinkle with salt to taste.
Top fish with breadcrumb mixture.
Spray baking dish with cooking spray and place fish skin-side down in dish.
Bake through, about 13 minutes.
Turn oven to broil and cook until topping is brown, about two minutes.

Happy Accidents: Turkey Mushroom Burger

This week I defrosted ground beef, only to discover it was actually ground white meat turkey! So, rather than grilling a burger, I had to develop a new recipe for the acid-reflux diet. Unlike ground beef, you can’t just put turkey on a grill and expect a juicy burger. White meat turkey has a low fat content, so burgers could come out very dry if just cooked plain. Also, they need to be cooked all the way through. I came up with a way of seasoning and steaming the burger, making it moist and tasty. This burger is very healthy, and it doesn’t need a bun or condiments.

Ingredients for one turkey burger:
• Quarter pound ground white meat turkey
• Three tablespoons chopped onion
• One teaspoon plus one tablespoon chopped parsley
• Three quarters cup sliced cremini mushrooms
• One clove chopped garlic
• Two tablespoons chicken broth
• Two tablespoons extra virgin olive oil
• Salt

To prepare the burger:
Season turkey with one tablespoon chopped onion, one teaspoon parsley, and salt. Form burger.

Heat skillet until very hot and spray with cooking spray.
Sear turkey burger on each side but do not cook through. Remove from heat and set aside.

Clean skillet, and return to burner. Heat olive oil on medium heat.
Add two tablespoons onion, one tablespoon parsley, and one clove garlic to pan.
Once the onions and garlic are sweating, add mushrooms to skillet and toss to coat.
Cover skillet and let the water emerge from the mushrooms – about five minutes.
Add chicken broth.
Return turkey to skillet and cover the pan to steam the burger, six to eight minutes.
Remove the burger and top with mushrooms and broth.

Vegan Quesadilla

My friend Brooke introduced me to Daiya, a vegan cheese that is actually gooey and melty. Thanks to this cheddar-flavored bag of "stuff," I can now make quesadillas for the acid-reflux diet! It’s pretty simple, and very versatile, so there’s no formal recipe.

In a skillet with olive oil I sautéed onions, garlic, and dried cilantro with a liberal amount of salt. I added a few sliced mushrooms and zucchini, and tossed it all together until everything was cooked. I covered half a flour tortilla with Daiya and added the cooked mixture. I added some more Daiya and folded the tortilla in half. See the picture below for how I cooked the quesadilla. What a tasty snack!

"Oat and Honey" Cereal Bars

Here’s a delicious snack for the acid-reflux diet. It’s rich in fiber, and heart healthy too! I have to give credit to Mark Bittman, since these are adapted from his granola bar recipe. I swapped out the granola and nuts for basic Cheerios, and dropped the acidic apricots and used raisins instead.

Ingredients:
• One cup Cheerios
• One cup crisped brown rice cereal
• One third cup almond butter
• One quarter cup honey
• One quarter cup raisins

Grease a brownie pan with oil and line with plastic wrap.
Combine cereals and raisins in a large mixing bowl.
Combine almond butter and honey in a saucepan.
Heat saucepan until mixture is smooth.
Pour hot mixture over dry ingredients and fold together with a spatula.
Pour all ingredients into brownie pan, pressing down with spatula to even it out.
Cover with additional plastic wrap and fold over to seal.
Cool in refrigerator for at least three hours.
Remove plastic wrap and cut into bar shapes.

Spaghetti with Clam Sauce and Zucchini

Linguini con Vongole is my favorite dish to have at an Italian restaurant. I do occasionally still eat it if I’m out with a crowd, but with the acid-reflux diet, I’m really not supposed to. I wanted to make my own version, but I knew that if I made it without the typical white wine and butter, it would be too bland for my taste.

I found my inspiration from a recent episode of Lidia’s Italy. My favorite TV chef made my favorite Italian dish, and I finally figured out how to bring fabulous flavor to my own version of Linguini with clams. Unlike the recipes I found in my cookbooks, Lidia did not make the linguini and clams separately, and then combine them at the end; she made a clam sauce with the reserved water from steaming the clams. Genius!

The result had a delicious seafood flavor. I also added zucchini to the dish, since I like to get my veggies. You can make this with linguini or spaghetti – I used Barilla Plus spaghetti.

Ingredients: (per serving)
• One dozen clams
• Half a zucchini, chopped (optional)
• Two cloves garlic, sliced
• Half medium shallot, diced
• One tablespoon buttery spread
• Half teaspoon dried oregano
• Two tablespoons chopped fresh parsley
• Kosher salt
• Olive oil

To prepare the clams:
In a large pot, bring one inch salted water to a boil.
Put clams in the pot, cover tightly to steam the clams.
Once clams open, remove them and reserve the water.
Once clams have cooled, remove them from the shells.
If clams are small, keep whole; otherwise chop them to bite size.

Cook spaghetti just short of al dente while preparing the sauce.

For sauce:
In a large sauté pan, heat olive oil and sauté shallots, garlic, oregano, and one tablespoon of the parsley. Salt to taste.
(Add zucchini here if using it. Coat zucchini with mixture, and move to the next step once it is soft)
Add half cup reserved clam water and buttery spread to pan. Bring to a boil and let ingredients come together.
Add clams to sauce, allow clams to heat up.
Add spaghetti to sauce and allow it to soak up sauce.
Sprinkle with remaining parsley.

Doctor's Orders - Vegetarian Quinoa

Earlier this week I went to an acupuncturist for my GERD and ulcers. When the treatment was over, the doctor told me that I had to eat vegetarian for three days. Plus, he added extra stipulations - nothing greasy, sweet, or raw. To say the least, this was an interesting challenge to add on to my already strict diet!

As you can tell from the recipes on this blog, I do sometimes eat vegetarian, but it’s usually just for one meal. I rarely go a day without eating meat, so I’m generally not concerned about having balance in my vegetarian meals. Now that I was going to be a three-day veggie, I had to pay more attention to nutrition.

I altered my quinoa recipe to make a one pot, nutrient-balanced, satisfying, vegetarian meal. I’ll be honest – it’s not the prettiest dish, but it was really tasty. I hope all of the vegetarians out there enjoy this dish.

And please, no notes about “keeping it up” – I’m too excited about the “Beef on Weck” I will be eating in Buffalo this Saturday!

Veggie Quinoa

Ingredients:
• One cup quinoa
• One and a half cups vegetable broth
• Quarter cup chopped onions
• Quarter cup chopped green bell pepper
• Half cup chopped spinach (note: I used frozen)
• Three quarters of a can of cannellini beans
• Teaspoon dried parsley (note: I usually use fresh, but I did not have it on hand)
• Teaspoon dried oregano
• One bay leaf
• One tablespoon canola oil
• Kosher salt

Heat oil in a pot and add onion, pepper, parsley, oregano, and a dash of salt.
When onion is sweating, add vegetable broth.
Stir in spinach and bay leaf, and bring to a boil.
Add quinoa.
Bring heat down to a simmer.
After ten minutes, add cannellini beans and stir.
Quinoa should be done in another ten minutes.

Greenmarket Grilling

Here’s a great summer idea for the acid reflux diet – grilling vegetables for a delicious, fresh salad. I used what enticed me at the Union Square Greenmarket. With local vegetables you know they will be fresh and flavorful, so they don’t need extra spices and acids. Today I used Japanese eggplant (the very small, skinny ones), Kirby cucumber, and sweet corn.

I grilled the corn in the husk, and cut the kernels off the cob when it was done. I split the Japanese eggplant lengthwise, and brushed it with extra virgin olive oil, salt, and dried herbs. The eggplant was done grilling in just a few minutes, at which point I cut it into bite size pieces. I didn’t grill the cucumber – I just peeled it and cut it into pieces the same size as the eggplant. I tossed everything together, adding a drizzle of olive oil and a few shakes of salt. It was crunchy, tasty, and refreshing.

Asian "Tacos," Acid-Free

These lettuce cups need no introduction - they are healthy, delicious, and perfect for the acid reflux diet. If you don’t have acid reflux, you can add some hot sauce or red pepper flakes. Enjoy!

Ingredients: (Makes eight “tacos”)
• Lettuce for cups
• Half pound ground beef
• Eight mushrooms, sliced
• One tablespoon chopped cilantro
• One clove garlic, minced
• One carrot, sliced very thin
• One tablespoon canola oil

For sauce:
• Quarter cup water
• Two tablespoons soy sauce
• Two teaspoons fish sauce
• One teaspoon sesame oil
• One clove garlic, minced

In a large skillet, brown ground beef. Drain and wipe skillet (as you would to make tacos).
Return skillet to heat.
Heat one tablespoon canola oil.
Add garlic and half of the cilantro, heat until garlic is sweating but not brown.
Add mushrooms and sauté until they start to wilt.
Pour sauce into skillet.
Return beef to skillet.
Bring sauce to a boil, then put burner on low to simmer beef and mushrooms in sauce for a few minutes.
Sprinkle remaining cilantro over mixture.
Serve mixture in lettuce cups with slivered carrots on top for crunch.

Belly Pops

It’s summertime, and the streets are filled with people enjoying ice cream cones and popsicles. On the acid reflux diet, we can’t have dairy, citrus, or chocolate, so cooling down with a frozen treat is difficult. Even most sorbets have lemon juice to maintain their color and flavor.

This inspired me to make my own frozen treats. They are so easy to make, and you can be as creative as you want. I bought my pop molds on Amazon. I generally mix it up and make a “combo pack,” so I don’t have all six of the same flavor.

Banana and Almond Pops:

Cut three bananas into chunks, freeze for about an hour. Puree in food processor or blender. Add a quarter cup of almond milk. (I like Blue Diamond unsweetened vanilla) Blend together and pour into molds. Makes about four pops.

Cantaloupe Pops:

Cut half a cantaloupe into chunks. Put three quarters of the chunks into a blender with a teaspoon of sugar, and puree. Dice the rest of the cantaloupe chunks. Pour the puree into the molds most of the way, then add some of the diced cantaloupe and mix with a spoon. (Pops are better with bits of fruit!) Makes about four pops.

Acid-Free Salad Dressings

Now that I am on the acid-reflux diet, I have a love/hate relationship with salad. As a healthy eater, salad is a big part of my regular routine. I eat at least one salad a day. I’ve always loved salad, even as a kid. When the doctor put me on the acid reflux diet, I was told to stop eating vinegar and citrus – basically, all salad dressing.

So, I have a confession to make. Salad is my cheat. I know, it sounds crazy – if I’m going to cheat, shouldn’t it be on something indulgent? Well, salad makes me feel good – just in a different way. It’s refreshing, tasty, and I feel great afterwards. I go light on the pour, and pick dressings made with berries, as they tend to have less vinegar. Still, I know I’m not doing what’s right for my belly.

I needed to find “better belly” salad dressings. I did some experimentation and created two salad dressings that not only lack acid, but are extremely healthy.

Creamy Dill dressing
This creamy dressing also makes a great dip for crudités. It’s also vegan.

• Three quarters of a cup silken tofu
• Half a large cucumber
• Half a teaspoon chopped fresh dill
• Quarter teaspoon salt

Peel cucumber and remove seeds.
Grate cucumber onto dishcloth, squeeze contents to remove excess water.
Combine all ingredients with a blender until mix is smooth.

Caesar Dressing
• Half cup silken tofu
• Quarter cup extra virgin olive oil
• Quarter teaspoon anchovy paste (or more, to taste)
• Quarter teaspoon salt

Combine all ingredients with a blender until smooth.

Drunken Moules

On the acid reflux diet, we’re not supposed to have alcohol. However, not all alcohols are made equal. Wine is inherently acidic, but beer doesn’t have anything in it other than the alcohol to trigger acid reflux. So, if you’re not using a lot of it, beer is a great alternative to acidic liquids. Some of the alcohol will burn off, and the rest will not be enough to cause the reflux.

Most French restaurants cook mussels with white wine or tomatoes. The Belgian version, with beer, is much better for our bellies.

Ingredients:
• Two pounds of mussels
• One stalk celery, chopped
• Two cloves garlic, sliced
• Half shallot, minced (optional)
• Two tablespoons chopped fresh parsley
• Half teaspoon salt, or to taste
• One teaspoon non-dairy buttery spread
• Half cup Belgian Ale, such as Leffe

Requires a large pot or deep sauté pan, with a lid.
Make sure all mussels are clean, de-bearded, and still kicking. If you don’t know how to do it, you can watch this.
Heat olive oil in the pan. Sauté celery, garlic, shallot, parsley, and salt until soft and sweating.
Add beer and heat until just at a boil.
Mix in buttery spread.
Add mussels and cover tightly.
Steam mussels for five minutes, or until they are all open.

Healthier Asian noodles

I love Asian noodle dishes. Most of them are actually acceptable on an acid reflux diet, but I developed my own recipe for completely different reasons. The Mei Fun from the Chinese take-out place near my office is delicious, but I always end up getting the shakes afterwards from the ridiculous amount of salt. I’ve stopped ordering Lo Mein from my neighborhood restaurant because of the greasiness. And the Pad Thai from my local Thai place is strangely sweet.

This recipe is by no means authentic. I created it myself, based on what I know about cooking pasta. I wanted to make a delicious noodle dish that is a healthier alternative to take-out, and I think this one does the trick. This recipe does have a decent amount of sodium, but I promise – you will not get the shakes. It is a bit complicated, but not that hard – e-mail me if you have any questions!

Chicken Mei Fun (serves two)

Ingredients for chicken marinade:
• One teaspoon soy sauce
• One teaspoon cooking sherry (or rice wine vinegar)
• One teaspoon water

Ingredients for sauce:
• Quarter cup chicken broth
• Two tablespoons soy sauce
• One teaspoon sugar
• Two cloves garlic, minced

Other ingredients:
• One skinless, boneless chicken breast
• Two eggs
• One clove garlic, minced
• One tablespoon canola oil
• Half teaspoon soy sauce
• Cooking spray
• Chopped vegetables of your choice, as much as you like (great options: carrots, mushrooms, broccoli, snow peas, asparagus)
• Mei Fun noodles (one large fistful – I like Annie Chun brand )

Slice chicken breast, marinade for twenty minutes.

In a wok or large sauté pan, spray pan with cooking spray, brown chicken on each side but do not cook through. Remove the chicken from the pan and set aside. Beat the eggs in a small bowl with half a teaspoon of soy sauce. Spray the pan again and scramble eggs. Remove the cooked eggs and set aside. Clean the pan with a paper towel.

Add one tablespoon canola oil to the pan, sauté one clove minced garlic. Add vegetables, coat with oil, then add sauce. (Sauce recipe above) Turn burner on medium-high and bring sauce to a boil to cook vegetables through.

To cook the noodles, place them in a large mixing bowl. Pour boiling water over the noodles to soften. Depending on the brand, this can take one to five minutes. Once noodles are just soft, shock the noodles with cold water to stop the cooking. (Alternatively, time the noodles so they soften just when the vegetables are nearly done.)

Once vegetables are nearly done, add noodles and let them soak in the sauce. Return chicken and eggs to noodles, mix together and let everything come together for about a minute.

Mock Decadence For Sensitive Bellies

Recently I was at one of my favorite Italian restaurants in NYC. I tried my friend’s pasta dish – it was absolutely heavenly! Corkscrew pasta with prosciutto and peas, in an over-the-top butter and truffle oil sauce. A few days later, I decided to adapt it. This version is dairy-free. Plus, even with lots of olive oil, it is still lighter than the original version.

Penne with Turkey Bacon and Peas (serves 2)
Ingredients:
• One cup dry penne (I used Barilla Plus, you can use whole wheat if you like)
• Three strips turkey bacon, sliced into thin strips width-wise
• Two cloves garlic, minced
• Quarter cup frozen peas
• Three tablespoons olive oil
• Two teaspoons non-dairy light buttery spread
• Salt to taste
• Reserved pasta water

Cook pasta to al dente, per directions on the box
Defrost peas in microwave, about thirty seconds on high
Heat skillet on medium heat, add olive oil, turkey bacon, and garlic to pan.
Once bacon is cooked and garlic is sweating but not brown (about 3-4 minutes), toss in penne and peas.
Add salt to taste.
Mix in buttery spread and two tablespoons pasta water.

Taco night, on the grill

Now that it’s warm out, there’s nothing I like more than grilling. Luckily, I’m allowed to eat hot dogs. But who wants to host a boring BBQ? Spices, tomatoes, and lime juice usually mean that Mexican food is out of bounds, but I can still eat other Mexican ingredients like cilantro, avocado, roasted garlic, and tortillas. So, this past weekend I hosted a GERD-friendly Mexican theme night. I grilled shrimp and vegetables, made a GERD-friendly guac, and let my guests assemble their own tacos with extras they can eat.

For guacamole:
• Two Haas avocados
• Four cloves roasted garlic (recipe below)
• Two tablespoons finely chopped cilantro
• Table salt (too taste, about ½ teaspoon)

Remove avocado from skin with a spoon, smash all ingredients together with a potato masher.

For tacos:

• 12 large shrimp, deveined with tails off
• Two sliced bell peppers – whichever colors you like
• Two sliced zucchini (green and yellow)
• Two cloves chopped garlic (optional)
• Two tablespoons finely chopped cilantro
• Two tablespoons olive oil
• Kosher salt
• Nine corn tortillas

Put shrimp and vegetables into a mixing bowl
Pour olive oil over shrimp and vegetables
Add two tablespoons cilantro
Add one teaspoon kosher salt
Mix with hands, coating shrimp and veggies
Skewer shrimp for easy grilling
Vegetables will take about 12 minutes to grill in a grill basket, shrimp will take about 3 minutes on each side

To serve:
Warm tortillas by heating them on the top rack of the grill
Spread one tablespoon guacamole on each tortilla
Fill tacos with veggies and shrimp
Add extra loose cilantro and extra guac if you like
Let your guests add whatever they like, such as salsa, jalapeno peppers, or cheese

To make roasted garlic:
Place full head of garlic on heavy duty aluminum foil
Cover with olive oil, sprinkle with kosher salt
Tightly wrap garlic with foil
Cook in oven at 350° for one hour
Once garlic cools a bit, the cloves will pop right out
Roasted garlic is very easy to make and it can be used in lots of recipes!

Chicken with Quinoa Pilaf

I know, quinoa sounds all “health-foody.” It’s like the scene in Annie Hall when Alvy sits down at an L.A. restaurant and orders “alfalfa sprouts and mashed yeast.” But don’t let the strangely-spelled word fool you. If made correctly, quinoa is incredibly tasty – as yummy as a well-made rice or pasta dish. The fact that it is much healthier than rice or pasta is just a nice bonus.

This recipe is a full meal in one pot, and it only takes ten minutes to prepare and twenty minutes to cook. It serves two people and you will still have leftover quinoa to use as a side dish. The onions and garlic are optional, if you can’t handle them. The fresh herbs and bay leaves give this dish a fabulous flavor that is friendly to the belly.

Ingredients:
One chicken breast (You can use boned chicken, or a larger and thicker boneless/ skinless one. Do not use tenders or thin cutlets.)
Quarter cup chopped onions (optional)
Quarter cup chopped celery
One clove garlic, minced (optional)
Half cup sliced crimini mushrooms
Two tablespoons chopped fresh parsley
Two bay leaves
Two cups chicken broth
One cup quinoa
One tablespoon canola oil

Use a medium to large size pot - a pasta pot or rice pot work nicely.
Over medium heat, sauté mushrooms, celery, onions, and garlic in canola oil.
When vegetables are slightly softened, push them to the side of the pot.
Add chicken to pot and brown on both sides (add more canola oil if necessary).
Add two cups of broth, fresh parsley and bay leaves.
Bring to a boil.
Add one cup of quinoa. Cover and simmer.
When quinoa has soaked in all of the broth, dish is done – about twenty minutes.

Crispy Chicken Wings

When I was a teenager, Buffalo wings were one of my favorite foods. I still believe that they are one of the most delicious things on the planet. What’s not to love? They’re fried chicken tossed in a combination of butter and hot sauce. Well, it’s been a while since I’ve eaten wings on a regular basis. Even before “the GERD,” I gave them up for my waistline, and only indulged on special occasions.

These wings are not all that different – they’re still messy, fun, and flavorful. Yet very little fat is added, and no spice or butter. Indulge all you want! (They’re super easy to make, too)

This recipe requires an oven-safe skillet.

Ingredients:
Twelve chicken “party” wings (flats and drumettes)
Two tablespoons soy sauce
Half teaspoon sesame oil
One teaspoon ginger, chopped
Two cloves garlic, chopped
One tablespoon water
Cooking spray

Pre-heat oven to 425°
Marinate chicken for at least one hour in soy, sesame, ginger, garlic, and water.
Remove chicken and pat dry. Remove chunks of garlic and ginger from chicken.
On medium heat on the stovetop, spray skillet with cooking spray.
Brown chicken on both sides, about three minutes per side. (This makes the chicken crispy)
Place skillet in the oven for thirty to thirty five minutes, turn chicken halfway through.

Pizza – can you believe it? It’s GERD-friendly! (and also vegan)

My brother David is a fabulous cook. He looks forward to entertaining, just so he can show off his skills. So when my parents and I visited David and my sister-in-law Figgy in Buffalo, he did his best to impress. Unfortunately “The Belly” was a kink in his plans. David was dying to break out the pizza stone, but of course, I can’t eat tomatoes OR cheese. I told him that he could make pizza for the fam and I would just make myself some spaghetti with olive oil -- but David wouldn’t hear of it.

So we created a new kind of pizza – pesto pizza. Figgy made a pesto with basil, olive oil, and garlic. We sliced up some squash, eggplant, and peppers, and grilled them on the grill pan. It may not be the same as having gooey mozzarella, but it did the trick. The crispy homemade crust, fresh herbs, and mix of vegetables made a filling, delicious, and very healthy dinner.

Fusilli "Caesar"

I love pasta, and I find I can eat it and stay trim if I make it myself and keep the portion reasonable. Since I can no longer have my favorite, Pasta Caprese, I developed this recipe - which is just as delicious. Some people think they hate anchovies, but they probably don’t realize that they enjoy the flavor of them all the time, in Caesar dressing.

Ingredients:
• Fusilli spaghetti, or regular spaghetti (use whole wheat if you like)
• Half cup sliced cremini mushrooms
• One cup chopped broccoli
• Three cloves of garlic, minced
• Three tablespoons chopped fresh parsley
• Five anchovy filets
• Ample olive oil
• Kosher salt

Cook pasta in salted boiling water, per package instructions, enough for two people.

Note: Preparing the mushrooms, broccoli, and sauce separately uses less olive oil. This may not be authentic, but it makes the dish lower in fat. Prepare the mushrooms and broccoli before making the sauce.

To prepare the mushrooms:
Sautee mushrooms in one tablespoon of olive oil and a sprinkle of kosher salt.
When mushrooms are soft, remove from pan and set aside.

To prepare broccoli:
Chop broccoli and place on microwavable plate, sprinkle with kosher salt.
Cover the plate with a moist paper towel.
Microwave on high for 20 seconds. Note: This steams the broccoli, utilizing zero fat and locking the nutrients in. Set aside.

Sauce:
Sautee garlic, parsley, and anchovies in 2-3 tablespoons of olive oil.
Note: The anchovies will disintegrate as they cook, imparting its flavor into the sauce.
Add 1/8 cup pasta water to mixture to form sauce.

Add mushrooms and broccoli to the pan, mix them together.
Add al dente pasta to the pan, fully incorporating all ingredients.

Eating (and abstaining) with GERD

“You’re so lucky, you can eat anything.” This is what people often say once they get wind of my obsession with food. They think that if someone loves eating out and regularly creates new recipes, she must either be fat or have the metabolism of a 17 year-old boy.

The truth is, I found a way to indulge my obsession without putting on the pounds. I cook several times a week, creating new recipes that stick to my philosophy of eating nutritionally balanced foods with intense flavor. I can’t eat “anything,” but I still enjoy everything I eat.

That was until this February. I had not been feeling well for a while, and I was dabbling with different medications to deal with the constant sore throats and burning sensations. Finally, I went to a specialist. The verdict was in – eating this way may have been delicious and exciting, but it also led to serious ulcers. I have acid reflux disease and all of the nasty stomach and esophageal problems that come with it.

I was given a strict new diet. No citrus, no dairy, no chocolate, no vinegar, no fried foods, no fatty meats, no caffeine, no alcohol, no mint, no spices at all. I can’t eat black pepper, let alone Sriracha.

I left the doctor wondering, what on earth CAN I eat? The girl who could supposedly eat anything now had to carry around a piece of paper listing the few foods she can eat.

After getting over the initial shock, I jumped into this new diet with gusto, creating recipes that fit my new diet. I wanted a better belly – to heal myself, to stay thin, and to satisfy my cravings.

This blog is dedicated to the people who have dietary restrictions, but still love food. People who will not settle for eating turkey sandwiches every day.