Egg Free Journey Plus A Recipe

It began in late May of this 2018 year I believe. So it was an accumulation of things. The first was we had simply run out of our egg stash. So here’s something to understand we were an egg-loving family before I mean truly crazy about eggs. I personally ate them as their eggy selves being the feature in dishes 3-4 times a week or so and I baked my pizza crust and muffins with them. I’d been eating eggs my whole life for the exception of when I did an elimination diet in the summer of 2009 and went vegan for 6 months with 2.5 months of that time being raw vegan to begin my body’s healing process. In January of 2010 I reintroduced them, but this time from a local farmer who loved her chickens and gave them organic soy-free feed. All was well in the world. My body seemed to do great, unlike the eggs I’d get from the grocery store before changing my daily diet that would make me feel nauseous. 

So fast forward to marrying my hubby in 2015. He had been a heavy egg eater as well so we’d been going through about 5 dozen eggs a week. So let’s move on to having Lukas in our lives in 2016. Our sweet child has shown to have several food sensitivities since starting solids at 9.5-10 months of age. (I introduced foods at 6 months, but he was not interested until later.) The reactions would show themselves topically on his skin or by vomiting (so thankful that’s only one food). It had gotten so severe that he’d lost pigment where the rashy part was on his upper arm. I’d narrowed down most of the food culprits simply by eliminating for a few weeks and then making sure nothing else new was added in when putting that food back in to test. I kept a food journal as well. His left arm was like a barometer for foods that do not agree with him. Heading to last May of this current 2018 year I’d realized that the only food I’ve never removed was eggs. Part of the reason was I was scared. I couldn’t imagine life without eggs. We were already a gluten, soy, and cow dairy free home. All nuts except for almonds had been removed also in addition to avocados and bananas.  Almonds were eliminated for a time and then put back in. The food sensitivities test that our pediatrician was going to do was for gluten and dairy. That test was simply not necessary in our house. It would’ve been a waste. I had been exceedingly curious though if eggs could be an aggravating food to Lukas’ body. Before investigating other tests for him I knew we’d have to eliminate eggs. After the elimination of the other foods he’d seem fine for a few weeks to a month and then skin irritation would pop up on and off. Lukas had also at this time began to refuse to eat them. He went from loving them to simply not wanting them anymore. He didn’t even want the pancakes my husband made because they were so egg heavy in the batter. So I prayed to the Lord about it, discussed it with Ken, and decided for the rest of the spring and summer that we would be egg free, at least to where we didn’t purchase eggs. If eggs happened to be in something we didn’t worry so much about that, but most foods we purchase do not. It is now December of 2018 and we have not purchased a single carton of eggs. Honestly, we've not really missed them for the exception of when I see certain photos on Instagram. I do make a killer mayonnaise though. Who knows? I may make that again someday. For now, I am happy playing in the kitchen developing a healthy vegan mayo of my own. When I am happy with my creation, I will let you know.  Delightfully, the pigment has returned to Lukas' arm and no rash has returned. So unless Lukas asks for eggs again, we will remain egg free since he definitely seems to be better without them. I will remain egg free as well until we are completely finished nursing. 

Here is the yummy recipe for my "faux egg salad." You can get really creative with this recipe as well by serving it on greens, which is how I like it, or on gluten free sourdough or any bread of your choosing, with crackers like in the picture, or by itself. 

Faux Egg Salad

Note: When I make this I typically don't measure too much, so use this recipe as a guideline and add or reduce as you see fit.

About 1.5-2 C Cooked Chickpeas, can be homemade or canned
1/2 Small Red Onion, diced
2 Ribs Organic Celery, diced
1-2 Tbsp Organic Gluten Free Dijon Mustard
1/2 Tsp Himalayan Salt
Freshly Ground Black Pepper, as much as you like
1/2 Tsp Organic Garlic Granules
3-5 Tbsp Vegan Mayo (I used Follow Your Heart Soy Free Vegenaise)

In a medium sized bowl pour out the chickpeas. If you used canned ones, rinse them well first. Using a potato masher or a fork mash the chickpeas. I like to leave a little texture. 

Prep the celery and onions by dicing.

Add everything else to the bowl and mix well with a spoon.

Please let me know if you make this and enjoy it!

Helping you to be a good steward of your health!

~ Kingdom Health Coach Momma Marie