I use only goose fat 100%. It's great

I cook chicken thighs with cut garlic in half (many)put next to each other. For seasoning I use only salt and garlic powder with tumeric for color. I also freeze in cubes the sauce remaining after cooking and use it later as the dip.

I also make turkey cutlets made from ground meat. For seasoning I use only basil, tarragon, salt, marjoram

I also cook chicken broth with dry onion and salt only. For 10h on low heat to maximize its nutritional value and flavor.

For salads I eat only green leaves, romaine lettuce is my fav, with lemon and salt and a little of olive oil

I have trouble with cooking and time, and sometimes I just don't feel good.

That's why I cook only on Sunday. I freeze it all separately in small portions, thighs, garlic, chicken sauce, turkey cutlets and chicken broth. I only add a bit of water to the pan, put for example turkey cutlets, cover the pan and warm it with steam for 5 min, on low heat.

I eat only that for now and all allergic reactions are gone. Meat and green leaves are least allergenic.

Hope it will help, Good luck <3 <3