It’s been over a month since I found out about my sensitivities – the list of 41 foods that I can’t eat. I’ll share parts of my list later on, but that is for another post! Today I was able to add my first *sensitive* food back in to my diet, and it happened to be the one I needed most — coconut. It seems like there are three main ingredients found in every. single. body. product. ever. Wheat/Gluten, Soy, and Coconut. After realizing that I needed to avoid coconut for 1 month, I had to find new shampoo, conditioner, soap, face wash, and body lotion. Even though every single product was a different brand, the search was actually fun! There were several laughs while reading the labels because we found at least 3 sensitive ingredients in most products. :)
Sensitivities need to be added in gradually and carefully, so I decided to make homemade coconut creamer! If there are too many competing ingredients added in at once, it will be really hard to figure out what food still doesn’t agree with your body. I made a basic creamer pouring 2/3 parts of coconut milk and 1/3 part maple syrup in a mason jar and then added a dash or two of vanilla. It was soooo delicious in my creamy cinnamon spice tea! (I’ll share the recipe next week) Mason jars are my favorite way of making all of my salad dressings and creamers. It’s so easy to just pour the ingredients in the jar, screw on the lid and shake – the bonus is that it’s ready for storing in the fridge without extra dishes.
Next week I will be able to add lettuce to my diet! I’ve been craving thai lettuce wraps recently and I can’t wait until next Monday.