Oliver: Cooking quirks, food restrictions lead to diet that defies classification

People seem to have an interesting need to classify themselves. Maybe it’s because we like to be around those who are like-minded, reassuring ourselves that we aren’t alone.

One of those areas is food. I have found, however, that my diet defies easy classification.

Now, there are folks who have legitimate reasons to consider themselves gluten-free, lactose-free and nut-free. If you have celiac disease, the consequences of eating gluten really are terrible. The same for those who have trouble with dairy foods and those with nut allergies.

When it comes right down to it, what we eat really isn’t anyone else’s business, but it’s amazing how our choices put us in line for judgment, or at least a lot of ribbing.

I found that out awhile ago when my doctor discovered that a lot of my problems with sinus infections were related to laryngopharyngeal reflux, also known as silent reflux.

Unlike people who have the more obvious acid reflux that presents itself in heartburn, those with silent reflux have more vague symptoms that often are overlooked.

The doctor suggested that I change my diet to avoid foods that were acidic, spicy or fried. Mint and chocolate also were off the table, as was my beloved coffee. The list, to my mind at the time, was endless.

Let’s just say I wasn’t too happy with this, but I did what I could do. Since dairy also seemed to be causing some of my symptoms, I figured I’d try to cut back on that as well.

Since I was going to try to be healthy, I figured that this was a good time to try out a vegan diet – one that cut out meat, poultry, fish and animal products, such as eggs and milk, etc.

My mistake was putting the word out about my dietary change. I found veganism to be far too difficult to stick to, so I soon found myself heading more toward a flexitarian diet, which is mostly plant-based but allows for some of those other things.

My friends, however, didn’t seem to get the message. Whenever we’d have gatherings or when I needed to have some help with meals, I always get the “you’re vegan, right?” question.

Ultimately, the “diet” I follow is more a function of what foods don’t cause me to become ill, as well as my quirks when it comes to what I’m comfortable cooking.

Sadly, it doesn’t lend itself to a shorthand explanation.

As I’ve mentioned, I’m fairly new to cooking. My beloved husband, Tony, handled the meal preparation for many, many years before he was diagnosed with early onset Alzheimer’s disease. Now that he isn’t able to cook, that task has fallen to me.

Meal planning has been saving me, since I’m never going to be mistaken for someone who enjoys cooking. If I can make something that can be consumed over two dinners, that’s my goal. Cook once, eat twice.

When I’m looking for recipes, I try to keep in mind that long list of things I need to avoid, while still finding dishes that look tasty and that Tony might like.

Lately I’ve been experimenting with curry recipes, wonderful stews that can be served over rice. Usually they involve a lot of vegetables and spices. Not too spicy, however, since I’m still under that restriction.

What I’m not too comfortable with is cooking meat. Maybe because it’s easy to overcook or undercook it. Do that with a vegetable, and it’s not likely that the meal is ruined.

I’ll happily admit my issue is more of my personal quirk than reality.

That’s why I always have to laugh when my friends’ eyes get wide when I order a big burger when I’m out to eat. Or when I reassure them that I’ll eat whatever they’re serving.

In those instances, I’m definitely following the “see food” diet, or so the joke goes.

I am more than happy to eat a nice medium-rare steak. Honest.

Just don’t ask me to make it.

• Joan Oliver is the former Northwest Herald assistant news editor. She has been associated with the Northwest Herald since 1990. She can be reached at jolivercolumn@gmail.com.