I cant eat anything what vitamins should i take?!

I haven't experienced that myself (no food allergies at all), but most of the things on your list are very common allergens and lots of people are sensitive to them!. There should still be a lot of grains you can eat, and between grains, beans, and fruits/vegetables, you can do pretty well!. If nuts and seeds are still OK, be sure to include them in your diet because they are a great source of healthy fats and vitamins!.

I'm not vitamin guru, but I would recommend a good multi-vitamin, a mineral supplement with a good amount of calcium and iron, and an omega-3 fatty acid supplement like flax oil!.

It's probably a good idea to check out some forums designed for people with food sensitivities, and I bet you will get a lot of good advice there on how to cope!. I've posted some suggested sites below!.

Just to show you some examples of delicious meals you can still eat, here are a couple of recipes from my list that don't have any of your listed no-nos:

Barley Tex-Mex Salad

1/2 tsp table salt
1/2 cup uncooked barley
2 Tbsp fresh lime juice
2 Tbsp water
1 Tbsp olive oil
1/4 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper
1 cup canned black beans, drained and rinsed
1/2 cup grape tomatoes, halved, or cherry tomatoes, quartered
1/2 medium avocado, Haas, diced
1/4 cup frozen corn kernels, thawed, or drained, canned corn
1/4 cup cilantro, fresh, chopped
1/4 cup scallion(s), sliced

Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan!. Add barley; cover and simmer until tender, about 30 to 35 minutes!. Drain and cool!.

Meanwhile, whisk together lime juice, water, oil, cumin, remaining 1/4 teaspoon of salt and pepper in a medium bowl!. Add barley, beans, tomatoes, avocado, corn, cilantro and scallions; toss to mix and coat!. Serve immediately or cover and refrigerate up to 1 day!. Yields about a rounded 3/4 cup per serving!.

~~~~~~~~~~~~~~~~~~~~

Red, Gold, Black, and Green ChiliServes 4
Moosewood Restaurant Cooks at Home

? cup bulghur wheat
1 Tbsp Tabasco sauce or ? tsp cayenne
? cup hot water
2 green bell peppers, chopped
3 cups undrained canned tomatoes (28-oz can)
2 cups fresh or frozen cut corn
2 Tbsp olive oil or vegetable oil
1? cups cooked black beans (14-oz can)
3 cups chopped onions
1? cups cooked red kidney beans (14-oz can)
3 cloves garlic, minced or pressed
salt to taste
1 generous tsp ground cumin
1 generous tsp chili powder
Avocado and cilantro for topping

1!. Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan!. Cover and bring to a boil on high heat, then lower the heat and simmer gently!.

2!. While the bulghur cooks, heat the oil in a large pan!. Saut

---

---