Skip to Content
My Failsafe Life

My Failsafe Life

Recipes + Resources for those following the FAILSAFE Diet

  • Home
  • About
  • Recipes
    • Recipe List (A to Z)
    • Recipe List (By Category)
  • Contact
Home Recipe Tags

Recipe Tags

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 >

looking for something?

Topics of interest

My Instagram Life

  • 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?

.
.
.
.
.
.
.
.
.

#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.
emilylevenson
  • 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?

.
.
.
.
.
.
.
.
.

#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.
Follow Me!
© Copyright 2023 My Failsafe Life. All Rights Reserved. Yummy Recipe | Developed By Blossom Themes. Powered by WordPress. Privacy Policy
×

Log In

Forgot Password?

Not registered yet? Create an Account