Food allergies or intolerance often come when we eat things too often. The Rotation Diet is great as a preventative measure, but it also may relieve symptoms caused by food.
Here is a link on How to Use a Rotation Diet

This is a blog post on using the Rotation Diet HERE  
See clip below

"The basic premise behind a 4-day rotation diet is that it takes that long for food to pass through your system and so you want to avoid eating any one food more than once every four days, otherwise you will most likely sensitize to it. Foods are grouped into “food families” and you can eat from the same food family every other day. You can eat two foods from the same food family on a single day (within an hour) but you must not eat any other food from that family for another 4 days. If you can’t manage to do a 4-day rotation diet, you could try a 3-day rotation and once you acclimate to it, add in one more day of new foods. "

I found this article and it could have been me writing it.
A mom's view on the ROTATION DIET

Just got back from our allergist and he gave us the name of this Doctor for help with the Rotation Diet for optimum health.

Boy was I happy to find this recipe this week. I altered the recipe to make it allergy friendly for my kids and they came out delicious and because I did not use rice flour they did not have the gritty texture. Instead, they had a nutty quality because of the taste of the millet seeds.

Click here for MILLET MUFFIN RECIPE

My substitutes:
Silk Coconut Milk plus 1 tsp vinegar
1 tb Egg Replacer mixed w/ 1/4 cup warm water
I only used Millet Flour
Additions:
After juicing I added 1/2 cup carrot pulp
1 tsp of vanilla
I also cooked them 5 degrees lower for about 18 minutes.
Do Not overcook, should be only slightly firm to touch when you are checking them and golden brown.

We had guest over last night and we served these buns with:

• Lean Ground Beef Patties
• Wasabi Mayo (adds some heat)
• Deep Fried Apple Rings (this gives a great sweet note)
• Thinly sliced onion
• Other condiments and cheese available

and a side of FRESH french FRIES





Dairy/sugar free Whole Wheat BUN RECIPE
1 1/4 cup potato milk
1 beaten egg
2 tablespoon margarine
1/4 cup xylitol
3/4 tsp sugar
2 cups whole wheat flour
1 3/4 cup all purpose flour
1 tsp wheat gluten
2 tsp active dry yeast

Place all ingredients in your bread maker and place on dough cycle. I only let my dough rise in the machine for 30 minutes because I was rushed, but you can let it rise for an hour. Afterward, roll out dough and use a cutter to make rings. I used a Large mason jar cap ring for mine.  Place on greased baking sheet, I like to use a pizza stone and allow them to rise for about 1 hour and bake at 350F for approximately 9-15 depending on your stove.

Photo to right was lunch for the next day: Sloppy Joes made with left over pizza sauce. Daddy was happy. :) He had 3!

It's really hard to find granola without wheat so I make my own. I change it up depending on what I have on hand. Unfortunately I never measure anything when I make granola so it taste a little different each time, but this one is worth me noting because it was so delicious. It had a nice balance of salty, sweet, mixed with a good crunch that had me craving it!  I made this batch to take on a trip for an easy wholesome breakfast.

I use a commercial grade mixing bowl that is HUGE. My approximate ingredients:
5-6 Large Juice cans (I use an empty one as my "measuring can" approximately 1qt plus)
1 cup raw pumpkin seeds
1 cup raw shredded coconut
1/2 tb cardamom
1 Tb salt
1/2-1 cup ground flax seed
2 cups oat flour (this helps make little chunks of deliciousness)
combine all
in a sauce pan heat up until melted
2 cups canola oil (or enough to have your oats glistening)
1/2 cup molasses
1 cup xylitol

Spread on a pan and cook at 350F turning around every 15 minutes or when it starts to brown. Towards the end check it in shorter intervals. Allow to dry and store at room temperature. Keeps for weeks.  You can add dry fruit once it is out of the oven. I also like to add orange rind to my above mix or vanilla. Get creative. If your mix is not crunchy enough add more oil to your future mix. Enjoy!

Pour over mix and combine with your hands

This recipe was so delicious, by far the best GF corn bread I have ever tried. Check  out the RECIPE HERE


So for our Rotation Plan today was "Corn Day"
For
BREAKFAST we had Corn Grits with non-dairy "Milk" & Raisins
LUNCH a great Tuna Salad made with

• Tuna
• Diced Celery
• Diced Red Onions
• Can of Corn
• Balsamic Vinegar
• Olive Oil
• Salt/Pepper
• Bit of Mustard all mixed and topped on top of a bed of Spinach and I served with a side of RED Organic Corn Tortilla Chips

The family loved it as we sat out on sheet in our backyard and ate together under a sunny shiny sky :)

Dinner
We had the Cornbread listed at the above
with a Potato and Chorizo Hash
I realize potatoes and corn are not good on the Initial Phase Diet, nor the Life Phase one.  However, when you have a household that has so many dietary needs you have to eat what you can and potatoes and corn are safe foods so they are part of our rotation diet.  We do not eat to loose weight, we eat to nourish our body the best we can and if we stay slim well then GREAT! :)

BEST Site that I am going to use to do our rotation diet Here

Good info on rotation Diet HERE

plus MEAL PLANNING sample HERE 

Ok so I have made it to Phase 2 and I am ready for a treat especially since I lost some weight I had some major calories to spare. Like I said I didn't start this plan to loose weight at all. Anyway, my answer to a craving?

Chocolate Cloud & Millet Mousse

I am a free pourer so I really don't measure much, but this is the one serving recipe I used.
Approx 1/4- 1/2 cup heavy cream
2-3 tsp Xylitol
2-3 tsp UNsweetened Chocolate Cocoa

Whip cream in mixer. (Mine didn't thicken up until I slowly added xylitol and then cocoa)
Serve and Chill for 10 minutes in freezer.
The consistency of this was really like a cloud and almost too light. It was really just chocolate whipped cream and was lacking some substance so I was thinking what could I add to it that was already made, without sugar and not wheat?  My solution?

I still had out some breakfast millet that was cinnamon flavored and a very dry chewy texture since I toasted it before I boiled it.  I tested a little out with the "cloud" and it was perfect. I drizzled it over the top of my dessert and it added just enough texture to give me a light chocolaty chew, which helped the satisfaction factor.
This Recipe may NOT be republished