My diet is kinda foreign, relatively speaking. I am (still) dairy- and gluten- free, in addition to industrial oils, like canola, soy, sunflower/safflower, etc., which are pretty much in any packaged or prepared food. I am often asked What DO you eat? Since my diet as of now is pretty restricted.
It is definitely hard sometimes, mostly when going out to eat or to a friend’s house. I used to enjoy these foods immensely and as of now I can’t. However, I try to look beyond instant gratification. It is so not worth it to have a few bites of these foods, enjoy them in the moment, then feel awful for hours, days, or more. When I am asked if I feel better, my response is always something in the way of I didn’t know how bad I felt until I felt good. Following a pretty strict diet and supplement regime for the better part of the last year has truthfully changed my life. GI issues are gone. I have more energy and am less affected by stress. I am happier! So while it is hard, it is so worth it.
So here is a full day of meals and snacks. I love little journals like this, especially when making dietary changes for health or weight loss, so I hope you do too.
Gluten-Free, Dairy-Free Food Journal for March 10, 2016
5:45 a.m.: I wake up much earlier than usual today, so I decided to make these muffins instead of frittering my time on the computer. They are so easy and will make breakfasts for the next few days quick. I usually do a breakfast of rice with fruit and nuts or else oats (Trader Joe’s has the cheapest GF oats) with the same types of toppings. But I was feeling ambitious today.
Breakfast: two muffins, handful of almonds, coffee, water
10:30 a.m.: I’m not sure if the muffins were less calories than my normal breakfasts of oats or rice with banana and almonds, I woke up too early or what, but I’m hungry. I get the brilliant idea from my husband to spread peanut butter on top of one of the tiny muffins in the batch. The PB is a treat since it causes more inflammation than other nuts and I need to go easy on it. I’m not regimented with snacks: sometimes I have them, sometimes I do not. Today, one is essential.
Snack: 1/2 muffin + a spoonful of peanut butter
12:30 p.m.: L and I are having lunch together today since he is on vacation this week. It is a beautiful and warm day, so salads it is. He made a huge batch of a variation of Ottolenghi’s Mixed Beans with Many Spices from the awesome Plenty cookbook earlier in the week, so I made a salad with that as an add-in, in addition to sardines (took me a long time to come around with these, but now I love ’em!), olives, and a few other odds and ends. I usually add a half (or sometimes whole) of an avocado on top, but we’re out. For dessert, I have two squares of super dark chocolate and raisins, alongside some decaf joe with a little bit of coconut-almond milk ( I try to limit this because of all of the weird fillers, but it is pretty damn delicious).
Lunch: big salad with sardines, mixed beans, olives, potatoes, tahini and balsamic vinegar and olive oil; dark chocolate and raisins; decaf “latte”
5:30 p.m.: I’ve finally finished working and prepare to toss together a quick dinner. First, I have a small snack of peeled and chopped up carrots coated in a bit of olive oil and sea salt (a favorite cocktail hour snack from a bar in Rome) and some more almonds.
Snack: carrots with olive oil and salt; almonds
6:30 p.m.: I put a pot of basmati rice on while I roast two pieces of salmon and asparagus. The meal is a little plain, so I chop up extra herbs-parsley, basil, and mint- to put on top of the rice, alongside the fish. It is pretty delicious! I have two mini-glasses of red wine over the course of dinner. Tonight for dessert I have another square of dark chocolate.
Dinner: Salmon with asparagus, rice, and herbs; 1 square of chocolate; red wine
Dinners really vary. We eat a lot of beef from a wonderful, affordable farm that delivers to our area monthly, or else whole roast chicken that we eat in different forms during the week. Sometimes, for lighter meals, we make big batches of beans sometimes and put those into soups. As for dessert, I will have a little something like berries or chocolate, but sometimes not. Eating this way has broken that “I need something sweet this instant!” feeling after meals, but I still love sweet things of course.
So there you have it! A day of eating over here. The initial adjustment was pretty big, but now I am digging it, most of the time. L is extremely supportive with my efforts and eats what I eat, with the addition of eggs. However, as we speak I am “challenging” my body with egg whites (I’ve already successfully reintroduced yolks!), so hopefully I will be able to put an egg on everything soon!
If you have any questions, feel free to leave them in the comments below and I’ll try my best to answer if I can!
Note: This food journal is simply for information and inspiration purposes. I am not a professional by any means and any dietary changes should be made in collaboration with your physician. Boom.