We have a new slew of restrictions.
In addition to the prior list (no MSG or MSG mimicks, no preservatives, no artificial sweeteners, etc), we've now had to cut - at least for a while - dairy and gluten.
This means we're down to things we make at home that are grains, vegetables, fruits and legumes that we've cooked ourselves.
If we hadn't had a creative, generous vegan half-living with us earlier this year, we might be starving currently. I'm about to pop up a ton of "recipes" and posts related to this adventure, but let me just start by saying this: we use a LOT of feta. A LOT of pasta. a LOT of parmesan. Cous Cous.
When the neurologist, who I adore, suggested this course, we knew it was right, but knew it wouldn't be easy.