Since my diagnosis of Eosinophilic Esophagitis I’ve had to go on some pretty strict elimination diets, with varying degrees of success. Despite my gastroenterologist and immunologist believing my allergies are at least partially environmental, my immunologist told me to go back on the Top 8 to try and eliminate my symptoms (difficulty swallowing, food impactions, stomach pain, poor appetite, nausea).
The Top 8 allergens diet is very strict, removing dairy, wheat, eggs, peanuts, tree nuts, soy, fish and shellfish. I’m anaphalactically allergic to seafood, so that’s not a big deal. Originally I also had to avoid meat and corn as well, so this is actually easier this time around. But it does mean a lot more planning. There is no grabbing a quick sandwich. Everything takes prep.
I function better on a higher protein diet, as opposed to a high carb diet. So I need to keep protein snacks in the fridge. I don’t have much of a sweet tooth, and I overdosed on protein balls a few years ago. So I keep lots of fruit and cooked chicken in the fridge.
I found this recipe online, it was supposed to be a KFC chicken spice recipe. The original recipe was a little different, and it contained a MSG based flavour enhancer, which obviously I don’t want, so this isn’t the same. You’re supposed to mix the spice mixture with flour and coat the chicken, but that isn’t Top 8 allergen friendly, so I just use the mix straight up, and more sparingly. And it doesn’t taste at all like KFC. It does, however, taste good, so I make up a big batch of the spice mix and keep it in my spice cupboard.
And I make up a batch of chicken every few days, usually in little nugget sized chunks, until I can’t stand the flavour anymore.
It’s a quick, simple snack. Here’s the recipe.