26 January, 2020
Allergy Update and Appetizers
It’s been a long time since I’ve given an update on my allergies and food situation. I have shared a lot of Paleo and AIP recipes over the years because that is primarily the type of food I eat, and that is due to the fact that I had some food allergies and intolerance to other foods.
For a long time, I haven’t been able to eat processed sugar or dairy products, and gluten has made my stomach hurt. These food allergies were very interesting to me, because I never had reactions to gluten, dairy or sugar when I traveled overseas. I spent time in France, Switzerland, and Southern Mexico with virtually no reaction to those foods at all. My reactions were greatly diminished in Mexico City, but still a slight reaction to the dairy.
When I had my rotator cuff surgery in September, I knew that I was going to have some food allergy issues because I was down to one hand, meaning cooking was pretty much restricted to reheating food in the microwave. I picked my frozen foods pretty carefully, but they still had some whey protein and other types of dairy, some processed sugar, and some gluten in them. Imagine my surprise when I realized after the third or fourth day that I wasn’t reacting to them. At all. So I started to experiment and added in more of those foods that had historically caused all kinds of issues (including swelling in my esophagus so that I was unable to swallow). No reactions. It is now 4 months after my surgery and I am still experiencing no reactions.
I’m not sure the cause of this, other than potentially my shoulder was such a mess that it was causing serious inflammation in the rest of my body, but I’m not one to sniff a gift fish. 😉 So I’m enjoying those foods while I can (although still in moderation, because moderation is a good thing!), and thought I would share a couple of appetizers that I put together recently. These were quick and easy, can definitely be customized for your tastes, and work great for gatherings.
The first appetizer is extremely simple. I took phyllo dough shells straight from my grocery store’s freezer section. I cut up some Brie cheese into small chunks (the size of my thumbnail), and then topped them with some organic blackberries. Then I baked them at 350 for 10 minutes until the berries released juice and the cheese was all gooey.
The second appetizer has a little more too it, but not much. You use the frozen puff pastry from the freezer section of your local grocery store. Roll it out thin, and cut it into squares. In each square I put in a small chunk of brie, about double the size of my thumbnail. Then I added a small amount of caramelized onions and some diced up granny smith apples. Wrapped the dough into a “package” with the seam on top, and then baked for about 15 minutes at 350 degrees, until the pastry “puffed” and opened up.
You can easily customize either of these. Any berry would be good in the shells, and you can change out the cheese, too, if you aren’t a brie fan. With the pastry packages, you could make these sweeter by using chocolate and fruit, or savory by putting some sausage in there… whatever you like!
Hope you enjoy!