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My name is Olivia, aka Liv! I have dealt with IBS and chronic pain for most of my life. A few years ago, I decided it was time to seek healing and began the Low FODMAP diet. Since then I have personalized my diet to be always gluten and dairy free, and paleo when I can.
I started this page because I want to help others, like me, who struggle with dietary restrictions and still want to enjoy food. Many of my recipes are Paleo, Gluten Free, Dairy Free and/or Low FODMAP–and I’m always down to help you adapt a recipe to your needs!
GRANOLA BITES (one 🥣 recipe) shoutout to my fiancé for making these - the recipe was so easy and tasty I had to share!! full steps on my blog or save this post for the deets below: 2 cups gluten free rolled oats 1/2 cup @sunbutter 1/3 cup maple syrup 1/4 tsp salt 1/4 tsp cinnamon 3 tbsp @enjoylifefoods chocolate chips optional: 2 tbsp crumbled freeze-dried fruit In a large mixing bowl, combine all ingredients. Place in freezer for 5 minutes. Line a container with parchment paper and set aside. Then, begin rolling the mixture into small balls. You can make these any size you’d like, but they’ll hold together best if they’re on the smaller side. This should make roughly 20 bite sized balls (about 1 inch each). As you roll into balls, place into the container. Once all of the mixture is used, put a lid on the container and place into the refrigerator. These should last 1-2 weeks in the fridge or freezer (if you can wait that long to eat them). Hope you enjoy! 💖 #glutenanddairyfree #glutenfreevegan #nutfreerecipes #lowfodmap #nobakerecipe #onebowlrecipe #granolabites #glutenfreegranola #lowfodmapsnack #mealprepideas
best vegan food in Wisconsin = @cheezefactoryrestaurant I’ve been going here since I was a kid and am so grateful that I can continue eating here with my dietary restrictions! They’re so great about helping you find items you can safely eat. If you’re ever in the Wisconsin Dells/Baraboo area I highly recommend! Especially their desserts 🧁🍪 #glutenfreewisconsin #wisconsinvegan #wisconsindells #midwestliving #glutenfreevegan
gf vegan munchie box from @belightfulbakery 💚 I don’t typically talk about this on here but 🍃 has been a major help with my ibs! Haven’t had much luck with CBD but in the process of applying for my medical card. I don’t use it very often but when I’m in a really bad flare and need my stomach to relax it’s a huge help - also helps with period cramps and relaxing enough to fall asleep when I’m in pain Let’s break the stigma and talk about it!! Does 🍁 or CBD help you?? #glutenfreevegan #glutenfreechicago #cbd #420 #ibsawareness #painrelief #chronicpain #chronicillnesswarrior
in honor of #ibsawarenessmonth here are some ways to help people in your life with IBS. I hope this can help anyone who has friends, family, loved ones, or even patients (I’m looking at you doctors!) with IBS. 1. LISTEN - sometimes we just want to feel heard and believed, take the time to listen when we talk about our symptoms and how they make us feel. 2. OBSERVE - if this is someone close to you, observe how they act during a flare so you can help them better next time. Whether that’s bringing them a heating pad the next time they run to the bathroom, or picking them up some mint tea and watching a comfort show together. 3. BE FLEXIBLE - sometimes we can’t eat or do everything we want to do, we’re already frustrated about it so try to be flexible when making plans with us rather than making us feel like we’re being difficult. ALSO for doctors, if we say we don’t want medication or to take miralax for the 100th time, be creative in helping us find new ways to heal. 4. DO YOUR HOMEWORK - take the time to educate yourself on IBS and the different symptoms. Google is free, sometimes we don’t want to explain our illness to everyone so do some research yourself. There are even support groups online that you could join to learn more. 5. ASK US - lastly, if you don’t understand something or want to know how to care for us just ask!! oftentimes we know what we want but don’t want to inconvenience you by asking. ALSO for doctors, ask us about treatment routes we’re open to exploring! We should be working together in this journey. I hope this helps!! For my friends with IBS, send this to someone in your life that could benefit from these tips to start the conversation 🤍
just found a new juice spot in Wisconsin! 💚 it’s so hard to find healthy foods in Northern Illinois/Southern Wisconsin so this was such an exciting find! I had the I Am Energized juice and gluten free avocado toast (they use @canyonglutenfree) 🥑 they also have gluten free treats from @holcombhollow #glutenanddairyfree #glutenfreewisconsin #glutenfreeillinois #healthywisconsin
3K GIVEAWAY 🎉🥳3️⃣💜 hi friends!! I honestly can’t believe there are now 3000 of you joining me on my wellness journey. This page started as a way to hold myself accountable on the low fodmap diet and has evolved into so much more. So thank you for being here ❤️ I want to giveaway some of my favorite products to one lucky winner (not sponsored) to share my excitement with you! Here’s how to enter: - tag a friend in the comments 👇 - follow me - like & save this post BONUS: share on your story + tag me for 5 extra entries GOOD LUCK 🍀🤞🏻 giveaway closes tomorrow @ 5pm!! u.s. only
orange chocolate layer cake - gluten AND dairy free 🍊🍫 this is seriously so simple and easy to make! Orange Cake 1 1/3 cup almond flour 1 cup (minus 2 tbsp) sugar 1/4 cup corn starch (or tapioca starch) 1/2 tsp salt 9 tbsp vegan butter, softened 4 eggs 1/2 tsp orange extract Chocolate Ganache 2 tsp cocoa powder 3 tbsp cold water 3/4 cup dairy free chocolate chips 5 tbsp vegan butter 1/4 cup sugar Preheat oven to 325F. Grease 12x17 cookie sheet w/parchment paper. Add dry ingredients to mixing bowl. Lightly beat together. Then add in butter and beat with a paddle at medium speed until creamy. Add one egg at a time and beat on high for 30 sec each. Then add in orange extra and lightly beat again. Spread mixture into the baking sheet with a spatula. Bake for 20 min. The cake should be a light gold color. Place cake pan on cooling rack for 10-15 min. Keep the cake in the pan while cooling. To make glaze stir together cocoa powder and cold water in a bowl until it becomes a watery paste. Add more water if too thick. Then add all of the glaze ingredients to a sauce pan on medium heat. Lightly whisk as the butter begins to melt. Once melted, increase heat and let boil for one minute. Whisk while it is boiling. Take off heat and let cool for 10-15 min. Once cooled, slowly pour the glaze over the cake. Spread across the cake with a flat spatula. Put in fridge for one hr to set. Remove cake from fridge and grab two plates and serrated knife. One plate will be for scraps and the other will be to set the cake on. Use the knife to trim the edges off, as you’ll want a clean edge to the cake. Place on your scraps plate and make sure you eat the scraps later! Measure your cake to find the middle point, then cut in half the short length. After that, measure the other side into thirds and cut the long length. This will result in 6 long pieces. Use a large spatula to lift one layer and set onto a plate. Slowly lift the other pieces and place neatly on top of one another. Once all layers are placed, put in fridge for another 15 min to set. Cut into thin slices and enjoy!
So excited to share @thebig8crate with you! This amazing woman owned business offers subscription boxes full of snacks that are free from the top 8 allergens (+ gluten!). All of the products are made in dedicated allergen free & GF manufacturing facilities. I was so excited and surprised to receive snacks I hadn’t tried before! Use code UNBOXING for 20% off! They also offer free shipping on every box in the US (& they ship to Canada!) #gifted #allergyfriendly #glutenfreecommunity #glutenfreesnacks #allergyfriendlyfood #womenownedbusiness #glutenanddairyfree #nutfree #top8allergenfree
NEW RECIPE: gluten free vegan spinach artichoke pasta 🍝💚 it’s been a while but I finally have a new savory recipe! this was FUN to make and it’s so creamy and delish. full steps @ 🔗 in bio and below 👇 1 box of gluten free pasta (I @jovialfoods brown rice fusilli) Pinch of salt 12 oz frozen spinach 2 tbsp avocado oil 2 cloves garlic, chopped 1/2 tsp basil 1/2 tsp black pepper 1/2 tsp red pepper flakes 4-5 artichoke hearts, chopped 1 pkg @kitehillfoods vegan cream cheese Boil water and salt in a large pot. Once water is boiling, add pasta and cook for 6-7 minutes. Do not cook fully, otherwise the noodles will become mushy. Save the pasta water for the sauce. While the pasta is cooking, microwave the spinach for 3-4 minutes until defrosted. Use @elliesbest nutmilk bag (“livwell” to save $) to squeeze liquid out of the spinach. Set aside once done. In a saucepan on medium heat, warm the avocado oil and garlic for a couple minutes. Then add in spices (basil, black pepper & red pepper) and mix. Add in spinach and artichoke hearts and sauté for 2-3 minutes. Then add in cream cheese and a ladle full of pasta water (about 1/4 – 1/2 cup). Slowly stir until cream cheese melts. You can add a little more pasta water if cream cheese is not melting or thinning out, but do so slowly so the sauce isn’t too runny. Mix pasta into sauce and coat evenly. Pour into an oven-safe dish and broil on medium heat for 4-6 minutes. You can also sprinkle vegan cheese on top for extra creaminess. Let pasta cool for a minute or two, then enjoy! Store any leftovers in fridge, or freezer for long-term enjoyment. 💛👩🏼🍳
had the best room service at @thewitchicago - their restaurant @stateandlakechicagotavern has so many gluten and dairy free options we also had dinner but I didn’t get a good pic (will post on my story) highly recommend! lmk what other Chicago suggestions you want to see on here - also have a gf df food guide linked in my bio 💕🏙
Gluten Free Dairy Free Strawberry Cake 🍰🍓my parents made this beaut for my upcoming birthday and it’s SO good. Full recipe on the blog and below 👇 CAKE 1 cup oil 1 ½ cups cane sugar 4 eggs 2 1/2 cup gluten free flour 2 tsp baking powder ½ tsp salt ¾ cup oat milk 2 tsp vanilla ½ cup strawberry puree Preheat oven to 350F and grease two 9″ cake pans and line with parchment paper, then set aside. Next, beat oil and sugar together. Then add eggs in and continue mixing. In a separate bowl, combine dry ingredients (flour, baking powder, salt). Then slowly add into the first bowl and mix until combined. Lastly, add in vanilla and strawberry puree. Beat together for roughly one minute. Pour into cake pans then bake for 30 minutes. Let cool and begin working on your filling and frosting. FILLING 1/4 cup of frosting (recipe below) 1/4 cup strawberry puree 1/4 cup strawberry jam Beat together frosting and strawberry puree. Once cakes are fully cooled, spread jam on top of one of the cakes and then the strawberry frosting mixture. Place other cake on top and prepare to frost. FROSTING 1 cup oat milk 4 tbsp gluten free flour 2 tsp vanilla 1/2 lb vegan butter 1 cup cane sugar In a sauce pan, cook milk and flour together on medium heat until stiff. Let cool. Then put the mixture into a mixing bowl with the rest of the ingredients. Beat for 10 minutes. Once fluffy, frost onto your cake. TOPPINGS Sprinkles 4-6 Chocolate Covered Strawberries Add on top of cake as desired!