Now that my body isn’t overreacting to major food groups I’d like to keep it that way. Today I met with a nutritionist who is well-versed in food sensitivities and together we worked out a 3 day rotation diet with a sample menu for 6 days. I’ll be fine tuning it over the next few weeks and creating new recipes to fit into it. The idea behind it is to keep my diet varied and not give my body the chance to once again build up tolerances to food groups like dairy, gluten and red meat.

Day One
Fish/Seafood
Gluten free grains: corn, oats, rice
Legumes: beans, lentils, peanuts
Citrus fruit: grapefruit, lemon, limes, oranges
Latex fruits: avocado, banana, mango
Accessory fruits/veggies: cucumber, summer squash
Sulfur veggies: broccoli, cabbage, cauliflower, onion

Day Two
Poultry
Eggs
Dairy
Mushrooms
Gluten containing grains: barley, rye, wheat
Pome fruits: apples, pears
Stone fruits: cherries, peaches, plums, almonds
Nightshade veggies: eggplant, peppers, potatoes, tomatoes

Day Three
Red meat
Pork
Berries
Melons
Tree nuts
Seeds: flax, millet, quinoa, sunflower
Leafy greens: lettuce, kale, spinach
Root/starchy veggies: beets, carrots, sweet potato, winter squash