Lovely yeast-control-approved lunch

[cjsmith]

Slices carved from roast turkey (not cold cuts)
Black beans with shredded cheeeeese on top*
Chilled asparagus and almond "salad" with some fresh-ground pepper

I managed to get this at the cafeteria in our building. Yay me! I think it involved every permissible food they had in the whole place except the mushrooms.

I am trying very hard not to think about the group that went out for dosas today. For months I'd tried to get people interested in going for dosas, and now, on day 2 of my being unable to eat pretty much anything South Indian, they all go. Grump. But I'm not thinking of that; I'm eating my yummy asparagus. Right? Right.

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*Most beans are on the "eat in moderation" list

Comments

[tiger-spot.livejournal.com]

(Hm, I seem to have gone all helpful and brainstormy. I can stop if it is not in fact helpful.)

Are other nuts besides peanuts okay? Getting some variety in there would at least help things taste different, although nutritionally I think they're all pretty similar.

Eggs scrambled with veggies (and cheese!) in are quite different from just plain eggs.

Sauce makes life better. Would some kind of simple salad dressing (olive oil + vinegar, maybe herbs) be possible, or is one of those things on the prohibited list? Vinegar and herbs go well on a lot of vegetables.

[cjsmith.livejournal.com]

Ideas are great! Thank you!

Yes, pretty much all nuts are good. Scrambling eggs with veggies and cheese is something that's definitely on my list, although that's kind of a weekend-only breakfast due to the time factor.

Whole grains are okay, if truly 100% whole grain, although of course even those shouldn't show up all the time. Sadly, most whole grain breads in the supermarket -- even "100% whole grain" ones -- have sugar in them. Basically, if yeast can make the bread rise, then any yeast in my body can live on that bread.

Olive oil and vinegar are great, and so are most herbs. The problem comes with cornstarch in thickened sauces, or sugar in pretty much every salad dressing except oil and vinegar. Lemon juice is also fine as best I can tell.

Certain fruits are good. I need to look them up - all berries for sure, dried apricots, I forget what else. I need to lay low on the apples and pears, and I can't have (ripe) bananas, raisins, or pineapple at all. I forget where the dividing lines are exactly.

Apparently, this is the time in my life wherein I learn to use spices. :-)

[ed: I should note that only some whole grains are OK. Oat = OK in moderation. Corn = never eat in any form. I suspect wheat = never, and I suspect rye = okay, but I have to go look it up.]

[tiger-spot.livejournal.com]

Gosh, but why would you want a salad dressing other than oil and vinegar? (Or oil and lemon juice.) I mean, I do buy commercial ranch to use for dip sometimes, but oil and vinegar and herbs is Better.

I have gone and checked my breads, and they do not have sugar listed but do have yeast, so are probably not useful recommendations. I was hoping the pita bread might be safe. Hey, how about whole wheat tortillas? Might those be okay? Or matzo or something? Utter lack of bread is sad.

Spices are very important. Basil and oregano are good on pretty much everything. Cumin's very tasty with black beans. Hm, hm, things you might not know already.... Sumac's tasty with lemon juice; we can give you some if you want to try it (we have a big bag from Penzey's).

[cjsmith.livejournal.com]

I like oil and vinegar quite a bit. The cafeteria in my building does not offer it, but up in my company's little area, there are condiments, and guess what two of them are? :-) To add herbs I'd probably want to let them steep, yes? no? I have never tried that.

Lack of bread is sad, yeah, but there ARE other things that can be dipped in fondue! ;-) Maybe ASPARAGUS! (O'course, it would be imperative to boil off all the alcohol from the fondue, and I'd have to check on the use of refined starch as the "glue". My guess is Don't Eat despite the amount of lower-glycemic, fat-laden cheese surrounding it...)

Cumin with black beans, eh? I didn't know that. And I do have sumac, but had no idea that it was good with lemon juice! I just knew it was good on koobideh kabab. :-)

Mmm tasty ideas yay!

[tiger-spot.livejournal.com]

When I put herbs on salad, I just sprinkle them on when I add the oil & vinegar. That works fine in my opinion. Hm... fresh herbs you might want to let sit a while, maybe muddle them up with something to release aromatic compounds. But basic dried stuff (which is what I have) probably wouldn't gain too much from that.

When I make falafel, I usually put it on salad with a sour cream / lemon juice dressing, with sumac and oregano and whatever else looks good at the time. Very tasty.

[cjsmith.livejournal.com]

OK, I have basic dried stuff too. Good to know.

Mmm, yes, sumac on a salad, hadn't thought of that. And on hummus... where have I seen that? Maybe I am imagining that; hard to say. Falafel-bean-thingies are on the moderation list.

[hitchhiker.livejournal.com]

no, sumac does get sprinkled atop hummus :)

[cjsmith.livejournal.com]

Oh cool. Sometimes I doubt my sanity. :)

[tiger-spot.livejournal.com]

Replying to the edit:

Rolled rye (available in most stores with bulk bins [Milk Pail, Whole Foods], looks just like rolled oats except a bit darker) is very yummy mixed in with oats for oatmeal (oat-and-rye-meal?).

[cjsmith.livejournal.com]

Oh interesting. I've never tried that. I am now trying to imagine "oatmeal" with caraway seeds in it. *giggle*