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My Failsafe Life

My Failsafe Life

Recipes + Resources for those following the FAILSAFE Diet

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Home bread
pinit dairy-free Dairy Free F FAILSAFE Gluten Free Low Salicylate soy-free Soy Free Vegetarian Recipes

Gluten Free Pear Bread

1 hr 10 mins
pinit dairy-free Dairy Free F FAILSAFE Gluten Free Low Salicylate N Nightshade Free soy-free Soy Free vegan Vegan Vegetarian Recipes

Gluten Free Drop Biscuits

20 mins
pinit dairy-free Dairy Free F FAILSAFE Gluten Free Low Salicylate N Nightshade Free soy-free Soy Free vegan Vegan Vegetarian Recipes

Garlic and Leek Focaccia Bread (Gluten Free)

30 mins
  • One final post to say that I’m going to be deactivating this account at the end of the year. Don’t worry, the entire recipe archive from this account lives on myfailsafelife.com and is searchable, printable, and permanent. 

I hope you are all doing well and finding delicious (and safe) things to eat. 

X+O,
Emily

PS - feel free to follow me on my personal account @emilylevenson if you want to stay connected!
  • Hey all!! It’s been a little over a month since I took a step back and wanted to share an update. 

I have been following a low-carb/keto diet (Atkins20) for the past month and all of my symptoms have gone away. I am no longer itchy and my intermittent stomach pains (especially the stabbing pains I used to get in the upper right quadrant of my abdomen) have gone away completely. I no longer have headaches and my energy is much higher. The only time my symptoms have ever come back is when I’ve eaten a fair amount of high carb foods. I’ve even been able to tolerate alcohol for the first time in yearssss. AND, I’ve lost over 10 lbs in the process. 

I’m honestly a little shocked with how good I feel, both physically and mentally. 

I think I found a lot of relief in the FAILSAFE diet initially because it naturally cut out a lot of high carb foods that I ate on a daily basis like most fruits and vegetables. I also wasn’t eating many grains in the beginning, so that made a huge difference. Once I started to eat more baked goods and began adding gluten back into my diet, my symptoms began to pop up and I began to feel worse and worse. 

I’ll be curious to see how things continue to evolve and where my outer limits for carbs are. I also know that sleep is still a big issue for me; I get around 5-6 hours a night and wonder if getting 8+ hours a night would make a difference. (I have a feeling the answer is yes.) 

So that’s what is going on over here. How have you all been??
  • 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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  • Made a seasoned salt tonight with garlic powder, leek powder, and celery salt. It was A+ as a rub for some oven cooked steak.
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