The subtitle for The Canary Files reads, "Gluten and Dairy-Free: My Recipe for Happy." And while that's definitely true, I began to think to myself: is there a way for me to make that even more true?
For me, gluten and dairy were the biggest hurdles in terms of getting my life and my health back on track. When I finally eliminated both, it was a total 180. An epiphany. And that really helped me to understand how much influence my food choices have over my quality of living. Now, over the past 4 years, I've finally been able to pay attention to how food affects me. And as I've mentioned in a previous post, I've learned how to listen to my body, to not only help give it what it needs but also help it avoid what it doesn't. I am consistently GF and DF, but there are several other things that I either moderate in my diet or do not eat at all. And this has translated to my cooking and baking.
While it isn't explicit in the labels or in the posting, nearly all my recipes are refined-sugar free and many are egg-free, corn-free, and soy-free. So what I'm wondering is this:
Would it be useful for you if I included these dietary constraints in the labeling of my recipe posts?
For example, my most recent recipe posting would then read:
Cucumber and Avocado Smoothie (GF, DF, V, rSF, SF, EF, CF)
Which confronts me with the Goldilocks dilemma: too much, too little, or just right?
If you would do me the favor of replying to the poll in the sidebar, I would appreciate hearing your voice. I truly want these recipes to be helpful and accessible for as many people as possible. And if there's a constraint I've left out, please feel free to write me at:
Thank you, as always, for visiting The Canary Files. I hope you're having an amazing week.