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Continue reading →: What is SIBO?
SIBO stands for Small Intestinal Bacterial Overgrowth. It occurs when there is an overgrowth of bacteria in the small intestine. This can manifest in various ways: GI issues (constipation, diarrhea, bloating, reflux, nausea, abdominal pain), food sensitivities, fatigue, brain fog, and vitamin/mineral deficiencies. SIBO is diagnosed through a breath test,…
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Continue reading →: Oatly Ice Cream
I love ice cream, and when I went dairy-free, ice cream was one of the hardest things to give up – especially my fave mint chip. These days, I’m so grateful that there are many delicious dairy free options available at grocery stores. Today I’m reviewing Oatly’s ice cream –…
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Continue reading →: Mother Juice
I stopped by Mother Juice with a couple of friends after pilates over the weekend. They offer acai bowls, smoothies, and grab and go items like cookies and granola bars. They also have a small selection of vegan bowls if you’re in the mood for something savory. The menu is…
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Continue reading →: What is MCAS?
MCAS stands for Mast Cell Activation Syndrome. It is immunologic and not autoimmune. Reactions occur when mast cells (immune cells that live in tissues throughout the body) react to triggers and release chemical mediators. A reaction can look like a number of things: getting hives, facial flushing, fainting, dizziness, trouble…
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Continue reading →: Cashew Butter Granola
I am a big fan of granola. I love eating it with fruit in the morning. For the longest time, I was consuming various store-bought versions, and it wasn’t until last fall that I tried making my own with cashew butter, which is heavenly. I absolutely adore this recipe from…
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Continue reading →: Gluten-Free Sandwich Loaf
This is a reliable, classic sandwich loaf recipe by the brilliant Aran Goyoaga, from her book Cannelle et Vanille Bakes Simple. My favorite way to eat it is with a dollop of vegan butter. It also pairs well with almond butter and jam, hummus, or can be used to make…
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Continue reading →: Gluten-Free Brownies
These are the best gluten free brownies I have had. They are very fudgy and have a rich, chocolatey taste. I used David Lebovitz’s recipe without modifications. The eggs in this recipe enhance the thickness of the brownie – after beating them into the mixture, the batter doubles in size.…
Hi, I’m Stephanie! Just a girl with MCAS and SIBO sharing a curation of gluten-free, dairy-free, and low-histamine recipes and products. I hope to show that you can still enjoy delicious food while living with a chronic illness.
Simply Stephanie 