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Elimination diet mom, Level 3, Departure/Transit Lounge West, Terminal 1, 1 Airport Blvd, Singapore (2026)

01/04/2026

This is one of the recipes I go back to, again and again (well, with some modifications lately). It's the herb chicken with lemon cream sauce from Damn Delicious (use that exact phrasing to find it, she has other lemon chicken recipes).

I now use vegan butter, omit the cream, put a little more water or broth to compensate, and use some cornstarch to thicken the sauce, and it's as delicious. As any recipe with sauce, I find it does not yield enough, so I make at least 1.5x.

Served here with non-hulled buckwheat and asparagus.

31/03/2026

So I've been craving Queen Elizabeth cake for a while now, and yesterday enough was enough, it was time to adapt one!

If you've never had one before, it's a date-flavoured cake with coconut and caramelly topping. Be warned, this is SWEET. And addictive.

For the cake:

180 ml boiling water
225 g pitted dates, chopped
1 tsp baking soda
180 g cassava flour (I used Bob's Red Mill)
30 g cornstarch
1.5 tsp baking powder
0.5 tsp fine salt
100 g granulated sugar
75 ml coconut oil, melted and cooled
120 ml unsweetened applesauce
60 ml coconut milk
1 tsp pure vanilla extract

For the topping:

65 g unsweetened shredded coconut
60 ml full-fat coconut cream
100 g packed brown sugar
45 ml coconut oil

1. Combine the dates, chopped and 5 ml baking soda in a bowl, then pour 180 ml boiling water over top. Stir briefly and let sit for 15 minutes until the dates are very soft and the liquid has cooled to room temperature. Blitz the mixture of you want a more even cake (I did).

2. Preheat oven to 350°F (175°C). Grease a 9 x 13" (23×33 cm) baking pan with coconut oil and dust lightly with cassava flour, or line with parchment.

3. In a large bowl, whisk together the cassava flour, tapioca starch, baking powder, and salt.

4. In a separate bowl, whisk together the granulated sugar, the cake coconut oil, the applesauce, the coconut milk, and the vanilla extract. Stir in the date mixture (including all the soaking liquid if you did not blitz it) until combined.

5. Pour the wet mixture into the dry and fold until just combined — don't
overmix. The batter will be quite thick. Spread evenly into the
prepared pan and bake for 30–35 minutes, until a toothpick inserted
in the centre comes out clean. Take out from the oven to cool a little.

6. Stir together the unsweetened shredded coconut, the coconut cream, the packed brown sugar, and topping coconut oil in a small saucepan over medium-low heat until the sugar dissolves and it becomes a thick, spreadable mixture. Remove from heat.

7. Spread the topping evenly on the cake. Some broil the topping but I personally prefer not to.

Enjoy with a good cuppa!

31/03/2026

We've covered arepas, we've covered tacos, but I don't think I've ever introduced you to pozole (I've only discovered it recently myself). Hearty yet fresh, you've got to try it. It usually comes in rojo (red), blanco (white) or verde (green) versions. But mine? I didn't have what was needed to make a rojo one (my favorite) so I had to improvise, so it's an amarillo (yellow) one 😅.

To make it, it's super easy. Simmer 1.5 kg bone-in pork shoulder with half an onion, 4-6 garlic cloves, 2 bay leaves and 2 tsp salt in enough water to almost cover. Once cooked through, remove from the liquid and put back only meat chunks in the soup.

Char 2 poblano peppers (either directly on a flame or in the oven) and remove the skin and seeds. Soak 6 pasilla negro peppers in hot water. Once plump, remove the seeds and blitz with the poblanos.

Add the desired amount of the proper mixture to the soup (because of the kids, I've left it on the table so the adults could add as needed), add some chipotle in adobo if desired to add some spiciness, smokiness and color. Add a can of drained hominy (nixtamalized corn, usually findable in the Latin/international food aisle of grocery shops).

Garnish with dried oregano, shredded lettuce or cabbage, crushed corn tortilla chips, sliced radishes, diced onion, cilantro and avocado. Add some freshly squeezed lime juice if desired.

28/03/2026

So I woke up this morning with an intense craving for pierogies. I had some for brunch (yup, still doing the "eat whatever you want 8h before breastfeeding", still going well), but even then, the itch was not totally scratched. But come supper time, traditional pierogies were a no-go. So here's what I used instead:

Dough (rolled to 3 mm, then cut in discs)
- 240 g cassava flour
- 60 g tapioca starch
- 1 tsp salt
- 220 ml water
- 3 tbsp canola oil

Filling
- 6 medium yellow potatoes, peeled, cooked and mashed
- 6 slices Violife cheddar, chopped
- 3 tbsp canola oil
- 1 tbsp sunflower seed butter

And the rest
- 1 large yellow onion, chopped and cooked
- 2 smoked sausages, cooked
- some vegan cream cheese or sour cream
- some dill, chopped

Fill the dough disks with some filling then fold. The dough will break easily and will be hard to work with, but cracks are ok, the filling won't escape.

Don't try to fill the disks while they are lying flat, that will be very frustrating as the dough will always break. Take a disk in a cupped hand, press the center so the dough takes a cupped shape too, put some filling in then join the sides.

Boil the pierogies. When they start to float, boil then for two more minutes then they are ready. You can pan-fry them to add some texture and color, then serve with the rest.

15/03/2026

As sweaters and stews weather continues, I was craving "ragoût de boulettes", a meatball stew from Quebec. But that tends to be long to make, and I was alone with the kids that evening. Plus, the gravy is made with roasted flour, not at all compatible with li'l one's allergies. Here is my tweaked recipe for it to be both fast and allergy-friendly:

- 1 pound of ground pork
- 2 slices of Grain Escape bread, blitzed into breadcrumbs
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- Water or broth
- Salt and pepper to taste
- 1/2 cup tapioca flour
- 6-8 cups broth

Mix the first 6 ingredients together. Start by using the same amount of water/broth as the breadcrumbs, and increase the amount if needed (it will depend on the dryness level of your breast). Form meatballs then brown most sides in a pan on medium-high. You do not want to cook them through, just sear them. You will likely need to work in multiple batches to not crowd your pan. Remove the meatballs from the pan.

Add the tapioca flour to the pan and mix often, until golden. Add the remaining broth little by little, while whisking. Add the meatballs and let simmer, covered, on low heat until cooked through.

That's a very simplified version of the real thing, but it seriously hits the spot on a week night. I served mine with leftover mashed potatoes and cranberry sauce (dried cranberries cooked with a bit of water then blitzed).

14/03/2026

So we're back in Canada, in the cold and snow (that's not necessarily a bad thing, I love winter). That's what I call sweater and stews weather. The latter are especially perfect when you're brainfried and sleep deprived due to 24h of travel and kids on jetlag.

For an easy weeknight chili that's allergies-friendly, start by browning some minced pork, then add diced peeled sweet potatoes, frozen corn and minced onions. Add tomato paste and water or broth. For the spices and herbs, add to taste oregano, powdered garlic, granulated onions, cumin, paprika, chili powder and unsweetened cacao powder (yup, trust me on this one).

Simmer until the sweet potatoes are cooked. Serve with coconut yogurt, chopped cilantro and tortilla chips.

20/02/2026

Sorry for the lack of posts lately, being in temporary quarter takes its toll on my will/capacity to experiment in the kitchen. I miss my pots and pans, my air fryer, my muffin tins, my usual ingredients so much!

But there are still some things I can try here in the meantime, and this "pizza" was one of those. I pan-fried a polenta galette, then topped it with vegan cheese and the other pizza toppings usual suspects.

Quick and easy, and most of all pretty good, I will do this again!

31/12/2025

Airports are often a challenge. I bring a gazillion things to eat as I most of the time cannot find something safe to eat, but 1. it takes away from our maximum weight allowance, and 2. we're limited in that we cannot bring liquids, and that the definition of a liquid can carry greatly from one place to another.

It was really pleasant to find out that there were things even someone with many dietary restrictions could eat at Changi's Plaza Premium Lounge (I took the potato and chicken sausage casserole and the vegetable soup without noodles). Not a lot of options, but hey, for once I was not looking at older one and hubby eating their warm meals while I was eating a sandwich. Win.

They have allergen indications with their buffet food, but I would definitely enquire with a staff before eating something if you have allergies as some items seem mislabeled (I'm looking at you, sesame dressing without sesame mentioned as an allergen...).

21/12/2025

So, let's be honest, being in Singapore, surrounded by good food and not being able to eat any was quite frustrating. I tried weaning li'l one before leaving and continued the efforts after we arrived but it did not feel right, both for him and for me.

So I found a compromise. Breast milk upon waking up and at bedtime. Me eating whatever I want from after the morning feed to 11:00. Enough time in-between for the allergens to leave my milk (the largest scientific studies on the subject point to undetectable amounts after 8h). I tried waiting 12h the first time, no reaction. I tried 9h the second time, same thing. I will stay at this level as I don't feel comfortable going down further. And I only allow myself allergens that don't typically induce anaphylaxis (so no first, no shellfish, no peanut, no sesame, no eggs).

Is it a scientifically validated approach? Not really. Is it what seems to work for us? Absolutely. It might not be the case for you, so please do your readings and speak with your healthcare provider first if you think about trying something similar. But on my side, I'm so glad to have regained a little bit of control over my body and diet, and to be able to indulge again in some of the things I like. Breastfeeding has become pleasant anew, less tinted by the impression of being a constant sacrifice.

17/12/2025

Coconut sago (tapioca mini beads) with fruits, coconut cream and jaggery pandan syrup (2:1 granulated jaggery to water ratio, add pandan leaves to taste, let reduce until desired consistency and discard the leaves).

I had made enough of this for at least 4 meals. It will have lasted one...

And yes, this is presented in li'l one's Munchkin bowl as these are the only bowls we have right now 😆

15/12/2025

So, I've worked on version 2.0 of yesterday's tacos, and wow, those did not disappoint. I'll even give them an official name and call them Singapore tacos from now on. Because that's it, that thing is entering my regular roster forever, even after I can quit the elimination diet. Yup, they're that good. Try them out and give me your opinion! Maybe I just have a very weird sense of taste, who knows 😆

Filling: cook in a pan some bacon bits and shredded fresh jackfruit, add chili sauce, cumin, salt and MSG to taste.

Add coconut-based vegan sour cream to a warm corn tortillas, to with some filling, then add fresh coriander leaves and fried shallot.

World, you're welcome.

14/12/2025

So, long story short... We're now in Singapore until early January (and will go back to Auckland after). We bought an induction plate so I can cook some stuff until we can find safer alternatives for li'l one. We have 1 pot and that's it, so talk about incrementing my already complicated cooking difficulty level... But hey, we chose to be here, and that little difficulty apart, it's totally worth it.

Yesterday I could not buy meat as we would not be going back to our hotel room quickly after grocery shopping (insulated bags quickly reach their limit with the intense heat here). I thus opted for vegan tacos (in doubt or stuck, always go back to Mexican cuisine in my case 😆).

They were made with fresh jackfruit, shredded and cooked in canola oil with cumin. I added them to corn tortillas, with some coconut-based "sour cream", fresh corn and coriander (I would also have added some avocado but couldn't find any that was ripe). That was a little basic, but quite good! I'll try adding some salsa or peppers in sauce too next time if I can find any.

Elimination diet mom

01/04/2026

31/03/2026

31/03/2026

28/03/2026

15/03/2026

14/03/2026

20/02/2026

31/12/2025

21/12/2025

17/12/2025

15/12/2025

14/12/2025

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