Wellness Wednesdays with Sheri: Allergy-Free Recipe and Tips

In Alison Broderick’s article, Learning how to successfully manage food allergies and thrive, she mentions that the most common food allergies are milk, eggs, fish, nuts, wheat and soy.  In fact, millions of Americans are suffering from an intolerance or reaction to these foods and don’t even know it!

If you…

  • Experience brain fog, have a lack of energy or have trouble sleeping
  • Are experiencing skin irritations or breakouts,
  • Have migraines,
  • Are experiencing digestive issues, or have trouble with constipation or diarrhea,
  • Have noticed that you are short of breathing, or
  • Have mood disorders, such as depression, anxiety or ADD…

Chances are you are experiencing an allergy!

Up to 75% of African Americans and 90% of Asian Americans are lactose intolerant. Many people don't know that milk is what is causing their bloating, acne and brain fog.

An elimination diet can be helpful if you are not sure if you are experiencing an allergy or not. Work with a health coach to go on an elimination diet – basically eliminating these foods from your diet in order to see if your reactions go away – can help you figure out if you are intolerant or allergic to something, once and for all.

Here is a great recipe for egg-free, vegan, gluten-free muffins, and we promise, they are still good! Give them a try, and see if your symptoms disappear.

Egg-free, Gluten-free, Vegan Blueberry Muffins

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup almond or coconut milk
  • 1/4 cup canola oil
  • 1 tablespoon white vinegar
  • 1 cup blueberries
  • Semisweet chocolate chips

Preheat the oven to 350 degrees. Lightly coat 12-well muffin pan with nonstick baking spray. Whisk the flour, baking soda, and salt in a medium mixing bowl. Set aside. In a separate mixing bowl using an electric mixer, beat the sugar, milk, oil, and vinegar on medium speed.

Add the dry ingredients to the wet ingredients and beat well. Scrape down the sides of the bowl well, and continue beating. Fill the muffin wells with batter, about two-thirds full. Distribute ½ cup of berries and/or chocolate chips evenly into each muffin and gently stir so they are enveloped with batter.

Bake the muffins for 23 to 28 minutes. Halfway through baking, divide the remaining ¼ cup of berries among the muffins and place a few on top of each.

When the muffin tops become lightly browned, insert a toothpick. When it comes out clean, the muffins are done. Remove from the oven and allow to cool on a wire rack for 5 minutes. Gently invert the pan to release the muffins and continue cooling on the rack.

Sheri Oppenheimer is a health coach at Sweetgrass Spa in Little 5 Points and the Founder of The 100 Women Project. To schedule a FREE health makeover session with her ($125 value), call (404) 522-3223 or email Sheri at sheri@100womenproject.com.

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