My Safe Foods

My Safe Foods

When it is easier to say what you CAN eat vs. can’t.

One of the biggest hurdles of living with eosinophilic esophagitis is determining what are your trigger vs. safe foods. Unlike with IgE-mediated food allergies, EoE food reactions are generally delayed, many times by a few days. This delayed reaction makes it quite challenging to pinpoint what food(s) are the culprit. The elimination and reintroduction process of food is very arduous, requiring numerous endoscopies, and may take many years to get through.

I’ve included a list of my most current safe foods that have guided the recipes on the blog. I recognize that everyone’s list of safe foods will be different and for certain recipes, I will try to make a suggestions. For example, I am unable to tolerate garlic — so please add if you can!

This safe food list has been built-up since the fall of 2019, starting with just a few foods. For those of you who have extremely restricted safe foods — I see you and I have been there. I hope you can still find some inspiration in the recipes using your own safe foods.

VEGETABLES
Squash / GourdsSquash (all types)
Zucchini
Leafy Greens / CruciferousKale
Bok Choy
Arugula
Collard Greens
Root / TubersPotato
Sweet Potato
Carrot
Fennel
Stems / ShootsCelery
Fruit VegetablesCucumber
AlliumsScallion
Sea VegetablesDried Nori
FRUIT
Banana
Plantain
Coconut
Avocado
SEEDS
Quinoa
Cocoa
GRAINS
White Rice
MEAT
Turkey
Bison
Beef
Chicken Broth
OILS / VINEGAR
Coconut Oil
Avocado Oil
Apple Cider Vinegar
HERBS
Rosemary
Parsley
Basil
SPICES / SEASONING
Salt
Turmeric
PANTRY ITEMS
Coconut Aminos
Coconut Flour
Cassava Flour
Arrowroot Flour
Tiger Nut Flour
Maple Syrup
Coconut Sugar


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