Allergies as incentive for creative cookery

I really enjoy cooking and have always enjoyed trying new recipes and foods so when I discovered I have multiple food allergies it has inspired me to get very experimental with substitutions in many of my favorite recipes.  Over the last few years I have made my own pine nut butter and baked pine nut butter cookies, made home-made gluten-free ravioli with pumpkin filling, and made my own deep fried chicken kabobs with a gluten free coating.  I have made tempura with gluten free batter.  I even made Mennonite macaroni salad with rice pasta.  When I developed a soy allergy, I started using fish sauce on my favorite homemade chinese food instead of soy sauce.

I am thankful that experimental cooking is an interest and a joy rather than a chore.