Tag Archives: diverticulitis

5 days gluten-free, 16 to go

I cannot believe it is already March 6th and I am officially gluten-free, at least for now. So far, it has been way easier than I had imagined, which is great because I often feel a pang of guilt when I recommend trying this style of eating to some of my patients. I always suggest deleting gluten from the diet of patients with Hashimoto’s(an autoimmune version of hypothyroidism) , insulin resistance and diabetes, arthritis, IBS(Irritable Bowel Syndrome), diverticulitis, fatigue, weight issues and even mental health problems such as depression and anxiety. Those who have followed this advice often report a significant reduction in their symptoms, so much so that they are happy to stay off gluten indefinitely.

For breakfast, I have had either gluten-free toast with peanut butter and homemade jam, rice cakes with hummus,  Greek yoghurt with fruit and nuts, eggs with lots of sautéed veggies  or quinoa with cheese. I have not felt deprived at all.

Lunch is usually a salad loaded up with veggies, a source of protein or two and some nuts thrown in for crunch(I am definitely drawn to crunchy, salty and spicy foods over others). Snacks include sliced up apples or pears, a handful of grapes or a small portion of nuts(10 almonds/walnuts, or 40 pistachios is just the right amount).

Dinner has consisted of roasted veggies and goat cheese, tomato sauce over steamed broccoli with parmesan cheese(here is where my Italian roots come out: I just love a hearty tomato sauce and have found it to be quite wonderful served over veggies instead of pasta: another way to lower sugar and gluten consumption), chicken + yams + a salad, seafood and quinoa and veggies: really the possibilities are endless. I went to one of our favorite Italian restaurants last weekend and chose the polenta with sausage: YUM! I avoided the warm crusty Italian bread with olive oil: ouch…but I survived and happily so. I honestly believe this is a good change for me as I am one of those who often fills up on bread if it is there.

I have noticed that 1. I feel great: lots of energy. 2. I am not as hungry between meals( I am quite the grazer usually) 3. My clothes around the waistline feel a little looser.  So these are subtle changes but it has only been 5 days. I will keep you posted throughout the next 2+ weeks.

Bon appétit, sans gluten.

Another fun birthday celebration(they just keep coming, thankfully): this time gluten-free for me

Another fun birthday celebration, Melinda’s(they just keep coming for all of us, thankfully): this time gluten-free for me

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Filed under Kyle Bell McAvoy, Whole Eating, Women's Health & Happiness, Women's Work/Life Balance

Day 5: halfway there

Okay, so that went by pretty fast. Hard to believe that we are almost 50% through our fall cleanse. I have to admit that there were a few moments when I yearned for a bite of chocolate or a chunk of French bread dunked in some yummy olive oil, or a nice glass of a full-bodied red wine on one of these cold fall evenings we have been having this week. But it feels good to stay focused on eating and drinking in a cleaner way for this time, particularly with the coming of the holidays, when I know I will indulge from time to time!

As I was shopping at New Seasons today(our local healthy supermarket), I wandered around snapping photos of the wide array of choices that are available to consume. I have had fun experimenting with various kinds of squashes and just today I bought a persimmon: any thoughts on how to eat one of these??? Last weekend I bought 2 quinces after hearing someone on NPR talk about how she had made them for her children, who loved them. I tried to replicate how she prepared them and honestly, they taste great!

What is a quince, you might wonder? Me too actually until just a few days ago. I have heard of them in English novels but honestly, I cannot remember ever trying one. So I took the 2 quinces home, washed them and placed them in a pot, covered them with water , brought it to a boil and cooked them until they were quite tender. Quinces when raw are quite hard and super tart and not very palatable, I would imagine. However, once they are cooked through(give it at least 30-45 minutes), it is easy to cut off the stem and remove the small seeds. Next I placed them in a food processor, added 1/4 cup of coconut sugar, a 1/2 tsp of cardamon and 3/4 tsp of cinnamon, pureed them and voila!  a lovely fruit sauce, similar in texture to applesauce but with a completely unique and wonderful flavor.

Of course my curiosity led me to do a little research on the benefits of quince: wow! These are some power-packed little fruits. They were known as ‘golden apples’ in ancient times and are loaded with nutrition and vitamins, minerals and disease-fighting substances. Quinces are full of fiber(I kept the peel on in the recipe that I just shared: no reason to peel it, by the way), tannins that bind to cancer causing chemicals in the intestine(helpful in fighting colon cancer, inflammatory bowel disease and diverticultis), vitamin C, copper and many other minerals and it is believed to very beneficial in fighting allergies and inflammation. Who knew?

That is one of the many benefits of paying closer attention to one’s consumption: it forces us out of our comfort zones and gently encourages us to try new things. I hope you have had some of your own food adventures this past week. Looking forward to the next  5 days.

Wishing you health and balance and lovely foods to eat.

SQUASH: a lovely autumn treat: delicato is fast becoming one of my favorites

SQUASH: a lovely autumn treat: delicato is fast becoming one of my favorites

My produce bowl: the persimmon is the light orange fruit: what to do with it???

My produce bowl: the persimmon is the light orange fruit: what to do with it???

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Filed under Essentials, Kyle Bell McAvoy, Whole Eating, Women's Health & Happiness