Heart of Cooking

This is a continuation of my posts about my healing journey.  If you haven’t read my previous posts, it may be helpful to read them before you read this one, but it’s not completely necessary.

Deep in my heart I always knew that life was about being happy.  And yet, it seemed like the most illusive thing to me for so many years of my life.  I may have appeared happy on the outside.  I became quite good at putting on a show by appearing happy.  But inside, I felt like I was always on an infinite search for peace and happiness within my heart.  At times I felt like I found it through certain things like creating artwork, dancing and other things I enjoyed.

However, it never lasted.  Life seemed like an endless mountain to be climbed.  I would finally reach one peak, find some joy within my heart, only to be crushed by another plummet into depression.

I talked about some of these ups and downs in this post, and now I am finally writing the follow up story of what happened postpartum.  You may also be interested in this post about all the changes that have occurred while on the GAPS diet.

I will share that the main reason why I am writing this is because I can’t help but share my experience, no matter how hard it is to share it.  It’s one of those things you don’t really want to do, but you feel like there is an invisible string, tugging at your heart, telling you to keep going or doing whatever you’re meant to do in this world.

And some of these things are hard to do.  But it’s for a reason.  I believe we are all meant to help each other in some way.  Even in just small ways.  It doesn’t have to be a huge and giant undertaking.

So, enough with the stalling.

The experiences that transpired in my life after I gave birth to my son are some of the hardest I have ever been through in my life.  What seemed hard before birth now seems like a walk in the park, not to say that all those years of feeling hopeless and depressed weren’t difficult.

Because it was so difficult, I didn’t share it with many people; not until I actually started finding answers (so typical of me, to be so self-reliant).  So many of my family members don’t know the extent to the difficulties we faced as a family the first year or so of Elijah’s life.  And the doctors who I visited never got the full run down because I felt so bad about the situation – namely, I blamed myself.

There is a quote that goes something like, “When things get difficult, keep going.  You are on the edge of breakthrough.”  I don’t know the source and I don’t even think the words are correct, but it was what kept me going on the days I felt like life was falling apart.  Turns out, it was true, for which I am very grateful.

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Is there a way to heal the gut, to alleviate the symptoms of autism, depression and other mental illnesses?

First of all, the brain isn’t separate from the rest of our bodies.  Of course this is obvious when we look at the human body.  But somehow, we have been led to believe in our culture that our stomachs and the food we eat don’t really affect our brains and how we think.

In Five Element Acupuncture, the body is viewed as an intricate whole.  There are separate systems but each one of these systems or elements affects and relies on one another.  It is also said that the Earth element, which is connected to the stomach and the spleen, is the most important element, or the Mother of all elements.  If out of balance, this can lead to many other imbalances within the body, mind and spirit of a person.

To understand this, you only have to imagine the Earth.  When the Earth is diseased – unhealthy plants, too many toxins, pesticides, etc. – this has a detrimental affect on the living organisms on the planet.  We have seen the result of pollution on the Earth over the past several years and can attest that an unhealthy planet leads to diseases in plant, animal and human life.

Another example:  Imagine a bicycle wheel and the spokes that come out from the center.  The stability of the center is vital for the bicycle wheel to function properly.  Now imagine a broken center, where the spokes don’t connect properly or there isn’t any real substance of the center to hold the spokes.  So what happens?  The wheel falls apart.

Now return to the human being.  The stomach or Earth element is our center.  It is the place where the nourishment and food we eat becomes digested and transformed into energy in order for our bodies to be healthy and happy (hopefully!).  It feeds every cell in our bodies, especially our brains.  So in essence, the food we eat fuels the way we think, how we feel, and how well we are able to accomplish a task at hand.

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Raw Zucchini Chocolate Cake

For whatever reason, many of the recipes I worked on this week ended up being raw or mostly raw.  In part, I was continuing my quest for some travel-friendly treats for my son and decided to try some raw fruit and nut balls, similar to Larabars.

I was also testing recipes for my menu planners for limited diets free of gluten, grains, dairy, eggs sugar and other common allergens.  Many raw recipes work great for people with a lot of food limitations.  The only drawback I find is that they use nuts extensively, which is a common allergen.  I find though, that seeds such as pumpkin, sunflower and sesame seeds can be used in place of nuts in some of these recipes.

As far as eating raw nuts goes, it is really best to soak them for a varied amount of time, depending upon the nut or seed.  This process is what releases their enzyme inhibitors and unlocks their full nutritional value.  In terms of soaking, you can either soak just long enough to germinate, or longer to sprout (however it’s difficult to sprout some nuts).

I have to admit that I didn’t soak the nuts and seeds in the recipes I tested this week.  This was partly due to the recipes not asking me to do this and in part laziness and impatience on my part.  However, if I were to do them again, I would soak the nuts and seeds in these recipes.

Here is a list of some new and yummy things I made this week:

Cashew Apricot Bliss Balls and Cherry-Walnut Bites

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Like any mom with a child with food restrictions combined with a dose of pickiness, I have been looking for new recipes to feed my son who can’t eat dairy products.  I am also allergic to wheat and gluten so I end up making baked goods wheat and gluten free so I can eat them too.

I recently checked out the book, The Kid-Friendly ADHD and Autism Cookbook at my library to see what new recipes I might find for the GF and CF diet.  I haven’t completely finished perusing the book but for the most part I would highly recommend it.  One great thing about it is that it has many soy, nut, egg and corn-free recipes as well.

One recipe that caught my eye was the “Sensory Sensible Pot Pie Muffins.” This recipe is a muffin for kids who can’t eat gluten and dairy and who may not like to eat regular chicken or vegetables.   To solve this problem, they put the pureed chicken and veggies right into the muffin.

This, I gotta try, I said.  My son used to eat literally anything I put in front of him.  But with the toddler stage, he has become a bit more picky.  He still loves cooked veggies, especially green beans but isn’t too fond of chicken these days.

Also, since we’re on the go a lot, I was looking for a snack that was travel-friendly, healthy, gluten and dairy-free and high in protein.  These muffins seemed like the answer!

Pot Pie Muffins made with Namaste muffin mix

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Are you looking for a healthy, whole foods and gluten-free menu planner?

In the large spectrum of life, humans have been eating grains for a relatively short period of time.  While some people say we’ve been eating grains for 10,000 years, grains such as wheat didn’t become widespread in Western Europe for another 4,500 years.  (Whole Health Source)  This short amount of time has simply not given the human species a chance to fully adapt to eating gluten and other grains.

However the history charts may vary, grains containing gluten are one of the most difficult foods to digest. Not only is the number of people who have celiac disease growing, many people are either allergic or sensitive to wheat and many other grains that contain gluten.

While celiac disease is treated by following a strict gluten-free diet, people who have irritable bowel syndrome and other digestive problems often report a huge improvement in their symptoms by following a diet free of wheat and other gluten-containing grains.  Grains that contain gluten include wheat, rye, barley, spelt, kamut, oats, and tricale.

When you first learn that you can’t eat wheat or grains that contain gluten, it can feel very overwhelming.  Wheat is one of the most used foods in the United Stated and it is usually difficult at first to adapt to this new diet and lifestyle.

The Gluten-Free version of the Nourishing Foods Menu Planner is just for you if:

• You avoid all grains and products with gluten including wheat, barley, spelt, kamut, rye, and oats.
• You avoid all wheat products.  Even though the menu is gluten-free, you can easily adapt other grains such as spelt to a recipe if you are only allergic to wheat.
• You enjoy or would like to have a balanced diet of fresh vegetables and fruits, protein such as poultry, fish and some red meat with complementing gluten-free whole grains, seeds and nuts, and legumes.
• You’re looking for some easy wheat and gluten-free recipes for some of your old favorites like pastas and desserts.
• You’re looking for a menu with limited soy, dairy, corn, eggs, nuts and legumes.  (There are some dishes with these ingredients but not very many).
• You’re looking for a menu free of refined sugar, pork, alcohol, preservatives, MSG and other artificial ingredients.
• You’re looking for a whole foods, healthy and nourishing menu plan.  Every recipe uses real, whole foods.  Some recipes call for some canned goods such as coconut milk, but this is kept to a minimum.

Each week you will receive from the Gluten-Free Menu Planner:

• A menu for 5 delicious and creative dinners plus 5 complementary side dishes each week
• One dessert recipe a week to compliment your meals
• Easy to follow recipes for each dish
• Quick to prepare – 30-35 minute prep and cook time total for each meal (entrée and side dish together).
• An organized shopping list for the entire week, which is coded to each meal so you don’t have to cook every dish
• Kid-friendly ideas for each recipe
• Ideas for substituting main ingredients for each recipe
• Nutritional information is included in all recipes.
• Recipes focus on using fresh, seasonal produce and whole foods as much as possible.
• Family-friendly recipes!
• Plus articles about health, allergies, and other food issues.

Ready to eat delicious food?  We put the “yum” back into allergen-free meals!

Buy the Gluten-Free Nourishing Foods Menu Planner (Meat and Seafood menu):

Only $12.95 for one month, emailed weekly:

When you buy the menu planner, you get the FREE bonus:

A Whole Foods Grocery Guide: A Complementary Handbook to the Nourishing Foods Menu Planner or for any type of Whole Foods and Allergy-free Cooking
by Sarah Schatz ( $14.95 value)

100% Guarantee! Be satisfied with delicious, healthy, and allergen-free recipes or receive a full refund within the first 30 days!

Important Information:  (Please read and follow these steps to receive your menu planner)

1. When you click “Buy Now,” you will be directed to Paypal where you can pay securely for the menu planner.
2. If you don’t have a Paypal account and don’t want to create one, you can pay by credit card by clicking on the link inside Paypal that says, “Don’t have a Paypal account?  Pay by credit card.”
3. If you want to pay by check, please contact me for my mailing address.  I will add you to the list once I receive your check.
4. Once you pay for the menu planner in Paypal, you will be directed to a confirmation page, asking you to check you email for a confirmation email from Sarah Schatz.
5. Check your email (the email address that is linked to your Paypal account) and click on the link inside the email to confirm your email address.
6. Once you confirm your email address, you should receive the Gluten-Free Menu Planner immediately in your email as a PDF document.
7. If you are having trouble receiving your menu planner, please visit my FAQ page where I walk you through how to troubleshoot the problem.
8. If you have followed all of these steps and you do not receive it right away, please send me an email and I will send you a link to the menu planner.

After receiving your first menu planner, you will receive a menu planner every week on the same day of the week that you signed up. Example:  if you signed up on Tuesday, this is the day you can expect to receive your menu planner for each month of menus.

Click here to read what one of our customers has to say about the menu planner.
By purchasing a Nourishing Foods Menu Planner, you will:

• Save time – no more searching for new and interesting recipes to feed you family
• Save money – no more impulse buying because you have a shopping list for the whole week
• Eat delicious food - no more “getting by” with tasteless frozen meals
• Eat healthier – by eating homemade foods made from whole ingredients
• Spend more quality time with you family - no more waiting for your dinner table at a restaurant
• Eat a variety of foods - no more eating the same meals every week
• Have less stress in your life - no more trying to figure out what to cook at the last minute
• Have less shopping trips - no more running to the store for forgotten ingredients
• Eat foods that work for your body - no more cheating on your diet because you want to eat something yummy or can’t find something to eat.
• Feel Happy and Healthy! When people follow a diet that works for their body, they often feel better than they ever thought possible!

Please note: This is no longer a subscription service.  I am presently making monthly menu planners for specific diets and am selling them per month and emailing them weekly.  I will be adding months to certain diets and it will soon be possible to buy 2-3 months of menus at a time.  Please be patient with me – I’m a work at home mom!

Still not sure if this is for you?  Click here to find out.
Or, try the menu planner out for FREE for one week:  Click here.

I receive a lot of emails from people who have found my site and are looking for ideas for their very limited diet.  Some of these people are at a complete loss as to what to eat because their diet is so limited.  I received one of these emails from someone last week inquiring about a diet for her daughter.

Here was her list of foods that her daughter was told to avoid:

gluten (wheat, barley, oats, spelt, kamut, tricale, and all products containing gluten such as soy sauce, etc)
grain (includes rice, millet, teff, and other gluten-free grains)
dairy
egg
soy
corn
banana
kiwi

This is a similar list to many of the people who come to me.  There are definite variations and more limited diets like those without any meat or fish, legumes, nuts, all fruit, etc.  But I thought I’d start with this diet to give you some ideas on where to start.

So what do you do when you get a list like this?  My hope is that in this post, I can give you my process for starting to come up with some foods and recipes you can eat when you receive a long list of foods you should be avoiding, even temporarily.

I am also working on compiling my recipes into menu plans for different diets such as this one so that people can have a menu planner for their specific limited diet.  I am also going to start writing some blogs about how you can start to do this for yourself!

Read the rest of this entry »

What would it be like to eat food that has been prepared and cooked specifically for your diet with fresh and healthful ingredients?

Simply put, I plan, shop for, prepare, cook and package up to two-weeks worth of meals for you and your family.  I do this on a single “cooking day” in your home and leave your kitchen smelling of home-cooked food.  I am currently serving Frederick, Maryland as well as Baltimore, DC and anywhere within 1 hour of my home in Frederick.

No cost, no obligation consultation: I will spend a significant amount of time with you to discuss your individual dietary needs, food allergies or sensitivities, and any other health concerns you may have.  We will discuss a service plan that works for you and your family that can be either weekly, bimonthly or monthly.  Because all of the cooking will be done in your home, I will take a few minutes to get acquainted with your kitchen.

Menu and Meal Planning: If you and your family decide that my service is a good fit for you, we will schedule a cooking day where I will come and prepare your meals.  Before this day, I will send you a proposed menu based on the food likes and dislikes you shared with me in the consultation.  Payment for the first service is due when we schedule the cooking day.

Grocery Shopping: I will do all of your grocery shopping the day that I cook for you to ensure that the food is at its freshest.  Although I will be happy to shop wherever you wish, I will suggest grocers that offer organic, whole foods because I know these are better for your health.

Cooking in your home: Because of health department regulations, I do all of the prepping and cooking in your home.  I bring my cooking kit with me and only need the use of a working stove, running water and a cleared counter space.  I also ask that you make space in your refrigerator and freezer for the meals prior to my arrival.

Leaving your kitchen clean: When I am done, I will package and label all of your meals as well leave you clear heating instructions.  Leaving your kitchen clean, it will smell of fresh, delicious food.  And the fresh meals I have prepared will nurture your body as well as your heart.

Licensed and Insured: As a personal chef, I carry a $1,000,000 insurance policy in the event that something happens while I am cooking in your home.  My business is licensed and I am also a member of the American Personal and Private Chef Association.  Click on the logo below to find out more:

Click here to find out about service plans, fees and our special offer for April and May 2009.

Or, Call Sarah today for a FREE consult at 410-818-0878 or email her by clicking here.

Farmer in a buckwheat field

Yes, it’s the middle of winter, so I feel somewhat strange writing about “the bountiful harvest.”   It feels more appropriate to be writing about such things towards the end of summer when there is truly a bountiful harvest of fruits and vegetables.

But maybe that is why I’m writing about it now.  A little reminder of what exists, grows and blooms on this place we call home, the earth.  Even now, the seeds that will soon sprout into plants are simply taking a rest.  We don’t see them so it is easier to forget that they are there.

Then when spring comes, it is always a miracle to watch the earth slowly turn green and the plants start to blossom.  This is of course less noticeable in places that are more temperate, but this process this occurs.

What inspired this little post is my continued work on my cookbook (name still to be determined) where I am writing all about the ways one can substitute while cooking when following a diet limited to any of the following:  wheat, gluten, dairy, soy, sugar, egg, nightshade veggies, grains, corn, meat, seafood, yeast and so on.  I recently wrote about the different ingredients one could use if following a grain-free diet.  If you haven’t heard this term before, it may at first appear very limiting.

It is actually quite opposite.  People on a grain-free diet can still eat a rich diet of carbohydrates found in foods such as quinoa, amaranth, buckwheat, tapioca, potato, as well as high-protein flours made from beans and nuts.  Quinoa, amaranth and buckwheat are technically seeds, and therefore can be eaten by a person on a grain-free diet.  These “grains” can be ground into flours, or cooked as is, to create bread and other nutritious dishes.  Almond, coconut and hazelnut flours can also be used to create baked goods that are just as good as those made with wheat.

For anyone on a limited diet, it can at first appear that there is nothing you can eat to replace what you used to eat on a regular basis. But when one is willing to venture into what I’d like to call the “bountiful harvest” of the earth, there are many foods that can be used to substitute and create new and wonderful dishes.

Furthermore, it seems to me that most people stick to just a handful of foods that they eat on a regular basis.  Take one of these out due to food allergies or another condition and a person may become lost as to what to prepare.  I think this is mostly due to the fact that the alternative grains, seeds, fruits and vegetables are not used in most of today’s processed foods.  Unfortunately, wheat, soy, dairy and corn are used almost exclusively over many other alternatives.

But this is where we have to use a bit of our creativity and a little investigation to discover some new foods and ways to create new and delicious dishes.  And you might be surprised, that the more you look, the more you will find!  The following recipe is an excellent example of how one can create a wonderful dish that is free of common allergens.  Enjoy!

Buckwheat or Quinoa Crepes
(Dairy, wheat, gluten, grain, egg, sugar, corn and soy free)

Recipe from www.grainfreeliving.com

Dry ingredients:
1 cup buckwheat or quinoa flour, or combination of the two
1/3 cup pure Potato Starch
1/2 tsp cream of tartar
1 tsp baking soda
pinch salt

Wet ingredients:
1 Tbsp olive oil
1/2 tsp apple cider vinegar
Enough filtered water to make mixture a runny cream consistency. (I used about 1 ½ cups)
1 egg (optional – they taste great without it).

Steps:

1. Combine dry ingredients well.   Add water and mix well.  Add Oil and vinegar last.   Let sit for as long as possible – overnight will produce the best flavor, but it is OK to use right away.
2. Pour into non-stick fry pan as you would a crepe – and cook until brown.  (the second side does not brown in the same way as the first)
3. Fill with avocado and salad with a drizzle of vinaigrette and seasonings of choice.  You can also add some slices of cooked meat or any other filling of choice – really yummy!!!  We love them as just pancakes – add butter, maple syrup, coconut butter, almond butter, jams, etc and enjoy!

Here is what our members think of the menu planner:

“Surprising new ideas and fresh tastes.  Delicious.  Saves time and money and simplifies shopping.  Takes the guesswork out of mealtime.

“The menu planner sounded like a good idea but I am a good cook and didn’t really need help with creativity in the kitchen.  And besides, there was already so much going on; this just seemed like one more thing to do.

“But I was absolutely amazed!  The meals are delicious, quick and easy to prepare and always beautiful. The colors and tastes reflect the ART of Sarah’s HeArt of Cooking.

“And it takes no time!  In fact, it takes less time because everything you need for a meal is at your fingertips thanks to the weekly meal coordinate shopping list that comes with each menu item.

“Clearly the biggest benefit is the delicious meals, surprising tastes and combinations that bring pleasure to all the senses.  Secondly, the ease and speed with which a delightful meal can be prepared.  It all happens in less then 30 minutes.  ”

“And third, having a precise list of things to buy saves money because I don’t buy things I don’t need.  I probably save between $30 to $70 per week on my grocery bill because I am not buying things at random.

“This is the most satisfying, easy to use and delicious program I’ve found. The quality of the meals makes eating healthy a priority.  Every menu is designed to meet your specific dietary needs.  This is not to be missed!
JVD ~ Berkeley Springs, WV

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sarah,

i just wanted to tell you what a blessing your meal planners have been to our family. we are savoring both the taste of our meals and the time spent together eating them. my 3 little ones are 5, 3 and nearly 2. i thought they might be a little resistant to some of the new dishes at first. i was wrong! every meal is like a surprise for them! they’re totally intrigued by what ingredients are found in each dish.

i am excited to have found a new joy in cooking. with all of our restrictions, i have struggled with feeling bound and frustrated. i definitely needed a boost of encouragement. thanks for providing that for me.

in gratitude,
katie bodager

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“I used to literally sit down and cry when I had to think about meal planning for our family’s crazy food allergies and sensitivities. No one I know even understands what I have gone through just to shop and prepare meals for our special needs.

“Having a menu, a shopping list, and recipes for the week has changed my entire outlook on shopping, meal planning, and cooking. I am not stressed because…I have a list! I know what to buy and I know what to cook. There aren’t too many leftovers, and everyone is eating together, happily. What a difference!”
~ H.L, Columbia, MD

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“I thought the meal planner would be good and it is even better! Very organized, full of substitutions, delicious and healthful. It has taken a burden off of the daily question of what to prepare. I love cooking, but during the work week, I don’t have much time. The meal planner has given my cooking a refreshing boost.

“I love your recipes. They are delicious, versatile, and easy to assemble.  Because I avoid night shade vegetables, your substitutions are a great. Tomatoes in particular are a problem, unfortunately. It’s wonderful to have these creative ideas.

“Some people read novels, I read cookbooks! Your meal planner is an easy read that inspires me to want to cook.  Good luck with the continuation of future meal planners. I always look forward to Thursdays now!

Thanks for the great resource.

~ M.W., Tallahassee, Florida

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“Initially, I thought I might be stressed out by the menu planner, like I would have pressure to preform or do the recipes exactly as they say.

“But I didn’t find this at all!  The suggestions that are listed for each main ingredient in the recipes actually gives permission to experiment, be creative and use foods that work for our diet.  It is such a great thing since we have multiple food allergies and can’t always eat everything in the recipes.

“I have a son in kindergarten who at times doesn’t like what is on the menu.  But with the creative options listed as well as the kid-friendly tips, it is easy and fun to change the recipe so that he enjoys it too!

“Since sometimes I can get in a rut with cooking, the menu planner gives the inspiration I need to continue with my diet.  Otherwise, I can find myself slipping and eating foods that really aren’t good for me.

“But having a menu that is delicious and free of the main foods we need to avoid keeps me on my diet and feeling great!”

~ N.M., Austin, Texas

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“My initial attraction to the menu planner was because it’s gluten-free, dairy-free, and soy-free, and I wouldn’t have to convert other recipes and look for hidden ingredients I might be sensitive to.  I also really appreciate that it’s “whole food,” rather than stuff from cans and boxes.

“It’s very organized and easy to follow and everything I’ve made has been quite good.  I’m not really a cook, but I can make the recipes and they come out yummy.  Sometimes I substitute ingredients, and they still come out good!  Everything can be done in less than an hour and many of the ingredients are things I already use.

“Before I started, I thought I wouldn’t be able to make the recipes, but even I can do it and they come out really good.

“I am not a picky eater, but having become sensitive to so many foods over the years, I no longer could eat the broad array I used to.  After using the planner, it made me realize that I had been eating the same few foods most of the time, mostly some meat and a starch and a vegetable.  Very plain.  The planner broadened my choices greatly and helped me to eat new things, or old things in new ways.

“Each week I print the planner out and put it in a three-ring binder.  I just flip open to the page I need as the binder rests on the counter and cook away.  This keeps everything organized and easy to find.”

~J.F.

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“Thank you for putting together the website and the menus which have been very helpful to me since I chose to go gluten free this year.  The shopping lists are especially useful because I am a very lazy shopper and despise the grocery store so the less time I spend wondering what to buy the better!

~S.G.

As a person with food allergies, sensitivities, or someone just wanting to learn to cook, you may be looking for some simple ways to make your food taste good. Eating out usually isn’t an option for someone on a restricted diet so it is a daily task to find ways to spice up the life of your food!  If you are very restricted in your diet, it can feel like you are using the same herbs to make your meal taste good.  This can get old after a while and it is helpful to have a fresh look at some other herbs or new ways you can possibly make your food tastier.

Here is a list of ingredients I use on a regular basis in cooking to make food more delicious. I also use many of these in combination with each other.  This creates a whole new taste and you might be surprised how different combinations can make or break a meal.  The best thing is to experiment with different quantities and combinations of some of these ingredients.

There will most likely be something that doesn’t agree with you on the list.  Focus instead on using the other ingredients and see what you can come up with to add some spice to your food.  I am sure there are other ingredients one can use in allergy-free cooking.

• Salt and pepper:  sea salt is best
• Fresh and dried herbs and spices: The list is too long to print here.  Browse your bulk herb or bottled herb section at your grocery store to see if you can find something new and interesting that may add some new life to your food!
• Curry paste: comes in yellow and red, possibly others
• Fresh ginger root: fresh is best or if buying a jar of grated ginger, check the ingredients for high fructose corn syrup or other ingredients you may be sensitive to
• Onions and garlic: can be raw, sautéed, steamed, caramelized, roasted, minced, diced, sliced, etc.
• Diced celery and celery seed: cooked or raw
• Lemons, limes and oranges: also the zest of one or more of these adds great flavor
• Coconut milk: buy whole, unsweetened and organic if possible
• Tamari and Miso: if you can eat soy, these add great flavor.  Tamari is wheat-free soy sauce.
• Honey, agave, maple syrup
• Vinegars: apple cider vinegar is the best.  Some vinegar has sugar added to them; use with care.
• Mustards and ketchups: most ketchup has sugar added to it but it is possible to find it without or make your own
• Nuts and seeds: whole, ground, chopped or as butters
• Olive oil, butter, coconut oil
• Chili peppers and green chilies
• Seaweeds: adds flavor and nutrients to food; great substitute for salt
• Nutritional yeast: full of B vitamins, this adds a cheesy flavor to foods
• Sesame oil: can be regular, toasted or some have added spices
• Tomato sauce: great for pizzas, spaghetti but also great for other dishes with a tomato base.  I try to find brands that are sugar-free.

Do you have more ideas on how you spice up your allergen-free food?  I would love to hear your ideas!  Please post a comment!