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My Failsafe Life

Recipes + Resources for those following the FAILSAFE Diet

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Recipes

Maple Thumbprints

These maple thumbprints are THE best cookies I’ve ever had. They may be a bit more time consuming than other cookies but they are worth every single solitary second spent …

Recipes

White Bean Dip

Inspired by a recipe from Giada De Laurentiis, this FAILSAFE white bean dip is perfect for dipping veggies or your favorite crackers. It took me a really long time to …

Recipes

Black Bean, Lentil, and Potato Stew

This recipe for black bean, lentil, and potato stew is a hearty vegetarian meal that falls into the moderate column of the FAILSAFE / RPAH Elimination diet. It can easily …

Recipes

Potato Latkes (AKA Potato Pancakes)

Potato latkes (AKA potato pancakes) are a deliciously crispy potato treat — typically served during Hanukkah — that are worth making at least once a year. Potato latkes (AKA potato …

Recipes

Cookie Bread Pudding

Looking for a way to use up stale or dried out and overcooked cookies? Cookie bread pudding is the answer to it all. Sometimes I leave cookies out on purpose …

Recipes

Carob Pancakes and Waffles

These carob pancakes and waffles are a fun “chocolatey” twist on traditional pancakes and waffles that is 100% FAILSAFE. Of all the things I’ve made with carob, waffles and pancakes …

updated on April 15, 2022June 9, 2021Recipes

Buckwheat Cookies (low salicylate)

One of the things that I miss most with a low salicylate diet is having a little something sweet. Since most of my go-to’s treats include dairy-free ice cream, brownies, …

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RPAH Friendly Foods Cookbook
updated on August 27, 2021June 8, 2021Resources

Friendly Food from The Royal Prince Albert Hospital (RPAH)

I’m the kind of person who tends to avoid cookbooks at all costs and instead refers to Pinterest for all of my menu planning needs. It’s not that I don’t …

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updated on September 24, 2021June 1, 2021Products Resources

Salicylate Free Soaps

Salicylate free soaps to clean your hands, your dishes, and your clothes! One of the first places I tackled when switching to salicylate free products was in the soap I …

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updated on December 7, 2021May 31, 2021Recipes

Low Salicylate Teriyaki Sauce

Low salicylate teriyaki sauce. One of the things that I’ve noticed in the month or so that I’ve been following a low salicylate diet is how easy it is to …

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updated on September 24, 2021May 30, 2021General

Diving feet first into the FAILSAFE Diet

Hi! My name is Emily and I’m diving feet first into the FAILSAFE Diet. I have been suffering from random ailments my entire life and for the first time ever, …

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Hi! I’m Emily.
Hi! I’m Emily.

I’m diving feet first into a FAILSAFE diet. Join me as I navigate what to eat, what products to use on my body and in home, and other resources for living a low chemical lifestyle.

xx, Emily
READ MORE >

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Topics of interest

My Instagram Life

  • Hey all! This has been a few months in the making but I’m going to take a break from sharing recipes for a bit. 

A few reasons for the break: 
1. I have been way uninspired with failsafe food. I feel like there are only so many different ways to use the same few ingredients 😂 and have been cooking from my own archives for a while now. 

2. I’ve actually been liberalizing my diet and am not strict failsafe anymore. I’m not sure if my time on the diet helped to give my body enough of a break to repair/heal what was going on or if food chemicals weren’t my issue at all. 

3. I started to react and feel bad from foods in the low column while doing okay with foods from moderate and high lists. I also noticed that sugar makes me extremely miserable — making my stomach hurt and my back and scalp itch like crazy. 

4. I’m currently exploring a low carb diet to see if carbs and sugar (AKA insulin resistance) are the real culprit. It’s also where the B5 supplement comes into play — it’s main function is to help the body break down fats and carbs. I thought it was pretty cool that another benefit related to salicylate toxicity. 

So that’s what’s been going on over here. I’m still going to be checking in here, so feel free to reach out and message me! You can also follow me over on my personal account @emilylevenson if you’d like to stay connected in a different way. 

As always, feel free to peruse the feed for recipes. You can also head on over to myfailsafelife.com to access the recipe archives. I’m still working on getting everything from IG up, but have about 2/3 of them up already. So stay tuned!!
  • Roasted Brussels sprouts for the skin! I use canola oil, a sprinkle of garlic powder, and salt when roasting mine. What’s YOUR favorite way to cook them?

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#salicylatesensitivity #salicylatefree #salicylateintolerance #lowsalicylate #lowsalicylatediet #lowsalicylaterecipe #lowsalicylatefood #failsafediet #rpaheliminationdiet #foodintolerance #foodsensitivities #eliminationdiet #nightshadefree #dairyfree #glutenfree #glutenanddairyfree #failsafeandfast #brusselssprouts
  • Made a seasoned salt tonight with garlic powder, leek powder, and celery salt. It was A+ as a rub for some oven cooked steak.
  • I used to make oat bars often, but always with some kind of berries (strawberry was a favorite). So when I came across my old recipe it was like a 💡 went off and I realized I could *also* make them with pear. 

Happy to report that they are delicious. And a little less sweet than I remembered. 🤣

// RECIPE

+ 1/2 cup shortening or butter 
+ 3/4 cup brown sugar
+ 1 1/2 cups flour
+ 1/2 tsp baking soda
+ 1 1/2 cup rolled oats
+ 1/4 cup water
+ 2 cups pears, peeled and thinly sliced + 1/4 cup sugar

Directions:
1. Preheat oven to 350°F/180°C. Grease a 7 x 11 inch pan and set aside.
2. Combine shortening or butter and brown sugar and mix with a hand mixer on medium speed until fully incorporated. Add flour and baking soda and mix well. Stir in the oats and the water by hand. Press half of batter into the greased pan and set aside the rest.
3. In another bowl mix together the pears and sugar. Spread the pears over the first layer of batter in pan. Top with remaining oat batter. Bake for 25 minutes, or until lightly browned.
4. Remove from oven and let cool. Cut into bars and serve.
  • Here is the recipe for Arroz Con Pollo for those that were asking! 

Salicylates: MODERATE
Amines: LOW
Glutamate: HIGH

// RECIPE

Ingredients: 
+ pinch of saffron threads (about 1/4 tsp) 
+ 1/4 cup hot water
+ 3-4 chicken breasts
+ 1 tbsp canola oil
+ 1 carrot, peeled and diced*
+ 1 leek, ends trimmed and chopped
+ 1 tsp (2 cloves) garlic, minced
+ 1 tsp salt
+ 1 cup short grain rice
+ 2 cups (failsafe) chicken broth or water
+ 1/2 cup frozen peas**

Directions: 

1. Preheat the oven to 375°F/190°C.
2. In a small bowl or measuring cup, combine saffron and hot water and let stand until read to use.
3. Heat an oven-safe skillet over medium heat. Add oil and chicken breasts and lightly brown on both sides, about 4 to 5 minutes per side. Transfer to a plate.
4. Add in carrots and leeks and sauté until crisp-tender, about 5-7 minutes. Add in garlic and sauté for another minute longer. 
5. Add in saffron mixture and salt. Cook until the liquid is almost completely evaporated, about 5 minutes. Add in chicken, broth or water, and rice and bring to a simmer. 
6. Cover the pan and transfer to the oven, baking for 30 minutes or until all liquid has been absorbed and the chicken has reach an internal temperature of 165°F/74°C. 
7. Remove from the oven and stir in the froze peas (if using). Cover and let sit for about 5 minutes. Cut up or shred the chicken before serving.

*Carrots are moderate in salicylates and can be subbed with rutabaga/swede or chayote/choko for a fully FAILSAFE option. 

**Peas are high in glutamates and should be omitted if you haven’t passed the glutamate challenge.
  • Made some Arroz Con Pollo (Spanish Chicken and Rice) for dinner last night and it was tasty. 

(This one is moderate sals bc of carrots and high glutamate from the peas.) 

Would anyone want the recipe for this one since it isn’t in the low category for failsafe?
  • Tonight’s dinner: potato gnocchi, leeks, edamame, and chicken with a garlic and oil sauce. It got 4 enthusiastic thumbs up and that literally NEVER happens. Highly recommend the combination if you can tolerate the potato gnocchi.
  • Tried duck eggs last night because I found them in the store and though WHY NOT. 

The main difference between ducks eggs and chicken eggs is size. Duck eggs (white) are much larger than their chicken counterparts. They also have a slightly different flavor that’s hard to pin down. 

The kids were obsessed with them and gobbled them down fast, asking for seconds and thirds. 

The husband and I were less enthused and had a hard time wrapping our brains around the fact that they were from ducks. (Logically, i know it’s a bit ridiculous that chicken eggs are okay and duck eggs aren’t…)

These will definitely be relegated to special treat status for the kids and probably won’t be buying them again.

Also, from the last slide: strawberries aren’t failsafe (they are in the high category)
  • MAKING DRIED LEEKS + LEEK POWDER

The process is a LOT like what I did for drying out celery, so a lot do this will feel familiar. The good news is, drying leeks takes way less time! 

Wash and chop 1 large leek — sometimes I even just do the green tops because I use the rest of the leek for cooking. This is also a really great way to put those tops to use. 

Place the chopped leek on a paper towel and pat dry. Let sit overnight so that it really dries out. 

Next day, preheat the oven to the lowest possible setting (mine gets down to about 175°F/80°C). Place chopped leek on a parchment or silicone lined baking sheet. Place in the oven for 4-5 hours until the leek bits crunch in your hand. Be careful not to let the white parts burn. They will probably turn brown (mine totally did) and that’s okay. Let cool completely before transferring to a lidded jar or grinding into a leek powder. 

To make leek powder: place dried leek pieces in a high speed blender or spice grinder and pulse until you reach your desired consistency. Store in a lidded jar.

Photo 1: dried leek
Photo 2: leek powder of JUST green tops
Photo 3: leek powder using the whole leek. 

Use in recipes where you would use onion powder or dried minced onions!
myfailsafelife
  • Hey all! This has been a few months in the making but I’m going to take a break from sharing recipes for a bit. 

A few reasons for the break: 
1. I have been way uninspired with failsafe food. I feel like there are only so many different ways to use the same few ingredients 😂 and have been cooking from my own archives for a while now. 

2. I’ve actually been liberalizing my diet and am not strict failsafe anymore. I’m not sure if my time on the diet helped to give my body enough of a break to repair/heal what was going on or if food chemicals weren’t my issue at all. 

3. I started to react and feel bad from foods in the low column while doing okay with foods from moderate and high lists. I also noticed that sugar makes me extremely miserable — making my stomach hurt and my back and scalp itch like crazy. 

4. I’m currently exploring a low carb diet to see if carbs and sugar (AKA insulin resistance) are the real culprit. It’s also where the B5 supplement comes into play — it’s main function is to help the body break down fats and carbs. I thought it was pretty cool that another benefit related to salicylate toxicity. 

So that’s what’s been going on over here. I’m still going to be checking in here, so feel free to reach out and message me! You can also follow me over on my personal account @emilylevenson if you’d like to stay connected in a different way. 

As always, feel free to peruse the feed for recipes. You can also head on over to myfailsafelife.com to access the recipe archives. I’m still working on getting everything from IG up, but have about 2/3 of them up already. So stay tuned!!
  • Roasted Brussels sprouts for the skin! I use canola oil, a sprinkle of garlic powder, and salt when roasting mine. What’s YOUR favorite way to cook them?

.
.
.
.
.
.
.
.
.

#salicylatesensitivity #salicylatefree #salicylateintolerance #lowsalicylate #lowsalicylatediet #lowsalicylaterecipe #lowsalicylatefood #failsafediet #rpaheliminationdiet #foodintolerance #foodsensitivities #eliminationdiet #nightshadefree #dairyfree #glutenfree #glutenanddairyfree #failsafeandfast #brusselssprouts
  • Made a seasoned salt tonight with garlic powder, leek powder, and celery salt. It was A+ as a rub for some oven cooked steak.
  • I used to make oat bars often, but always with some kind of berries (strawberry was a favorite). So when I came across my old recipe it was like a 💡 went off and I realized I could *also* make them with pear. 

Happy to report that they are delicious. And a little less sweet than I remembered. 🤣

// RECIPE

+ 1/2 cup shortening or butter 
+ 3/4 cup brown sugar
+ 1 1/2 cups flour
+ 1/2 tsp baking soda
+ 1 1/2 cup rolled oats
+ 1/4 cup water
+ 2 cups pears, peeled and thinly sliced + 1/4 cup sugar

Directions:
1. Preheat oven to 350°F/180°C. Grease a 7 x 11 inch pan and set aside.
2. Combine shortening or butter and brown sugar and mix with a hand mixer on medium speed until fully incorporated. Add flour and baking soda and mix well. Stir in the oats and the water by hand. Press half of batter into the greased pan and set aside the rest.
3. In another bowl mix together the pears and sugar. Spread the pears over the first layer of batter in pan. Top with remaining oat batter. Bake for 25 minutes, or until lightly browned.
4. Remove from oven and let cool. Cut into bars and serve.
  • Here is the recipe for Arroz Con Pollo for those that were asking! 

Salicylates: MODERATE
Amines: LOW
Glutamate: HIGH

// RECIPE

Ingredients: 
+ pinch of saffron threads (about 1/4 tsp) 
+ 1/4 cup hot water
+ 3-4 chicken breasts
+ 1 tbsp canola oil
+ 1 carrot, peeled and diced*
+ 1 leek, ends trimmed and chopped
+ 1 tsp (2 cloves) garlic, minced
+ 1 tsp salt
+ 1 cup short grain rice
+ 2 cups (failsafe) chicken broth or water
+ 1/2 cup frozen peas**

Directions: 

1. Preheat the oven to 375°F/190°C.
2. In a small bowl or measuring cup, combine saffron and hot water and let stand until read to use.
3. Heat an oven-safe skillet over medium heat. Add oil and chicken breasts and lightly brown on both sides, about 4 to 5 minutes per side. Transfer to a plate.
4. Add in carrots and leeks and sauté until crisp-tender, about 5-7 minutes. Add in garlic and sauté for another minute longer. 
5. Add in saffron mixture and salt. Cook until the liquid is almost completely evaporated, about 5 minutes. Add in chicken, broth or water, and rice and bring to a simmer. 
6. Cover the pan and transfer to the oven, baking for 30 minutes or until all liquid has been absorbed and the chicken has reach an internal temperature of 165°F/74°C. 
7. Remove from the oven and stir in the froze peas (if using). Cover and let sit for about 5 minutes. Cut up or shred the chicken before serving.

*Carrots are moderate in salicylates and can be subbed with rutabaga/swede or chayote/choko for a fully FAILSAFE option. 

**Peas are high in glutamates and should be omitted if you haven’t passed the glutamate challenge.
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