My daughter was diagnosed as milk- and soy-protein intolerant when she was about three months old. She was exclusively breastfed, which meant I had to cut all dairy and soy from my diet cold turkey. This meant, of course, giving up my very favorite food: ice cream (yes, I am a child). Despite the massive amounts of dairy I consumed (cheese, yogurt, and ice cream every day), it was surprisingly easy to give it all up.
On the flip side, there was one thing that was very, VERY hard: bidding adieu to eating out. When we first found out, we still tried to go to restaurants. But, even when we called ahead to warn them of our allergies, I always ended up inadvertently consuming something (there are tell-tale diaper signs, the details of which I will spare you). We realized that the only way to ensure she wasn’t getting anything bad was to cook all of our meals at home. Let me tell you: when you have an infant, cooking every single meal at home is not ideal.
We’re still powering through. Our repertoire of dairy-free meals has grown exponentially, and we have become slow-cooker champions. There are still days when my husband and I look at each other and say, “UGH. I wish we could just go out to eat tonight. I do NOT feel like cooking,” but, for the most part, it hasn’t been too bad. And, when I need a little restaurant fix, I just watch Chef’s Table on Netflix or read a restaurant book like these two. It’s not the same, but it will have to do for now. Continue reading