- Anything containing sugar;
- Simple carbohydrates, such as flour, cakes, cookies, breads, etc.;
- Foods that contain mold or fungus, such as yeast, mushrooms, peanuts, cashews, cheese;
- The most common food allergens, such as dairy, eggs, wheat, shellfish, peanuts, tree nuts;
- Foods that are fermented (alcohol, vinegars, all condiments including ketchup, mustard, soy sauce);
- Anything artificial, processed, containing chemicals or additives, imitation or artificial seasonings flavorings and colorings;
- Soda pop, fruit juice, pre-sweetened drinks, coffee, tea (except herbal teas).
What's left to eat, you are probably wondering? Actually, there are quite a few healthy, tasty choices including:
- All vegetables except starchy ones (winter squash, and heaven forbid, no corn. It's not really a vegetable anyhow);
- Whole, gluten-free grains (brown rice, quinoa, amaranth);
- Beans and legumes;
- Some nuts and most seeds;
- Natural, cold-pressed oils, such as olive oil;
- Lemon and lime juice;
- Stevia (a natural herbal sweetener that does not affect blood sugar levels as long as it's alcohol-free);
- Unsweetened alternative dairy beverages, such as soy milk;
- Some fruit that has a low-glycemic index such as berries and cantaloupe.
There are quite a few slightly different versions of the ACD eating plan. One suggests you follow a rotation diet, where you never eat a particular food more than once every four days. It's a bit impractical, especially where you've already cut out a number of foods. However, I continue to try to rotate grains, proteins and some veggies but I'll admit not very faithfully, especially during the gardening season where certain ones are in profusion.
I do love fresh vegetables (zucchini and green beans) and fresh herbs (basil), and all are permitted on the ACD plan. Both also happen to be in abundance in my garden right now. And fresh herb nut that I am, I also have basil growing in my indoor aero-grow garden, pictured above.
Roasting veggies with basil or other herbs is something simple and delicious I enjoy making. The roasting process imparts a completely different flavor to veggies for a change of pace from steaming.
Sheree's Recipe for Roasted Veggies
- 1 pound of fresh veggies, such as zucchini, peppers, green beans, yellow squash, asparagus
- 1 cup chopped fresh basil or other herbs
- 2 minced garlic cloves
- salt and pepper to taste
- 1-2 T. olive oil
- pan spray
- Preheat the broiler or outdoor grill;
- Spray several cookie sheets with pan spray;
- Peel and chop veggies and herbs as desired;
- Place veggies in a large bowl and season with salt and pepper, and drizzle with olive oil;
- Spread veggies on pans and sprinkle with chopped herbs and garlic;
- Place in the oven or grill for 5+ minutes until veggies are tender crisp.