Hello friends!
Let’s take a break from formal baking recipes. I’d like to show you what I’m eating for breakfast, lunch, and dinner these days. The real deal. Not fancy. Very little sugar and gluten. Everyday delicious food.
I’m putting some work into my health and diet these past few months. It’s not a revamping of my New Year’s Resolution but rather a (deep-breath) real commitment to my health and my body as I learn how to combat the symptoms of my Stage IV endometriosis that I’ve really struggled with the past several years. I’m using the food I eat more strategically, avoiding things like gluten, dairy, and white sugar for a bit / increasing things like beans and dark greens and nuts and seeds, to see if I can cut some of the pain and inflammation in my body.
It’s been hard in some ways – because butter and gluten and sugar are such a huge part of my life. It’s been easy in a lot of ways – because I can function with noticeably less puffiness and pain. It’s a journey I’m on to see what works for me and since we’ve been in this whole thing together for 11 years now, I wanted to share these meals with you too.
There are loads of recourses out there for anti-inflammatory diets, but in my particular case and at the start of figuring out how I best function, here are some of the things I’m reading:
โข Woman Code by Alisa Vitti – I bought this book ages ago when I had more questions (and pain) than I did answers and I find myself going back to it now that I have more answers (and less pain).
โข Beyond The Pill by Dr. Jolene Brighten – This book is a game changer for me and you can listen to Dr. Brighten on an episode of One Part Pod here.
โข One Part Plant by Jessica Murnane – super approachable and delicious recipes! Quinoa and Beans below is from Jessica’s book and now a staple in my refrigerator!
โข Know Your Endo – Jessica’s practical 5-week program (that starts next week!) for managing endo.
โข The Anti Inflammatory Diet and Action Plans by Dorothy Calimeris and Sondi Bruner – a simple cookbook with adaptable recipes for the everyday.
Socca is a flat bread (very flat, there’s actually no leavening at all in it) made with equal part chickpea flour and water, salt and olive oil to enhance the flavor. What so surprising is its charred top (it’s cooked actually under the broiler in home ovens) and its creamy insides. It’s a bread I like to slice up warm in the skillet and top with roasted vegetables and maybe an egg and use a fork or my pinched fingers to lift the wedges into my face.
It’s absolutely bready enough to be satisfying, full of protein and vegetable comforts. The recipe is most flexible as you’re encouraged to roast or not roast anything you might have in your refrigerator.
I used a small 5-inch skillet for a single portion of this breakfast skillet. Feel free to double the recipe and cook it in a 10-inch oven proof skillet if you’re serving more than just your hungry self.
Ya dig?
Socca Breakfast Skillet
1/2 cup chickpea flour
1/2 cup water
a good pinch of salt
a tablespoon of olive oil
Whisk it all together until no lumps remain. Let the mixture sit for 30 minutes to allow to flour to absorb the moisture. Set the oven to broil. Place a 5-inch oven-proof skillet under the broiler until it’s piping hot. Remove the pan (be careful and keep a pot holder on the hot handle of the skillet so you don’t forget it’s hot!) and drizzle the hot pan with oil. Tilt to coat the pan in oil. Pour the batter into the pan and place it under the broiler for 5 to 7 minutes. The top with puff slightly and brown and blacken – that’s right! Remove from the oven, allow to cool slightly.
Top with anything you have on hand – roasted or not.
โข Roasted cherry tomatoes
โข Roasted sliced carrots
โข Fresh arugula tossed in lemon juice, salt, and pepper
โข sliced avocado with salt and pepper
โข Scrambled, fried, or poached eggs
Part of what makes some of these meals easy is the big batch of brown rice I make on Sunday so I can toss it into anything and make it more of a meal – or make it a meal entirely.
This is my play on breakfast oatmeal when I’m too lazy even to boil water. It’s a mixture of cooked brown rice, coconut milk, spices, chia seeds, candied ginger and dark chocolate. When I need breakfast to also be dessert – I’m sure you understand.
Coconut Brown Rice Morning Cereal
1 cup of leftover brown rice
1/4 cup whole fat coconut milk
2 tablespoons water
a few sprinkles of sea salt
a few sprinkles of ground cinnamon
a few tablespoons of maple syrup
sliced candied ginger
chopped dark chocolate
a few sprinkles of chia seeds
In a small saucepan over low heat, stir together cooked brown rice, coconut milk, and water. Stir until warmed through and just starting to bubble. Sprinkle in the sea salt and cinnamon and stir to combine.
Spoon into a bowl for breakfast. Drizzle with maple syrup and sprinkle with ginger, chocolate, and chia seeds. Enjoy warm – it’s breakfast!
It’s helpful to have a bowl of sooooomething in the fridge that is both second breakfast or lunch. A savory salad something that can hold up to a few days in a bowl so I have something to go to while I finish my coffee and think about dinner.
This salad is protein and greens and any handful of tomatoes, nub of onion, half jar of capers you have. Olives would be nice too, and would shredded carrots. The more color the more flavor.
Tuna and White Bean Salad
a can on tuna, drained
a can of white beans, also drained
3 or 4 handfuls of arugula
3 or 4 handfuls of cherry tomatoes sliced in half
finely diced red onion, just a bit
capers, a smal handful
sea salt, fresh cracked black pepper
two or so glugs of olive oil
Mix it all together. Taste, season, taste again, season again. Enjoy for a few days.
You say I can make something in a slow cooker and I’m running to the fridge. Sure, I have an Instant Pot too, but listen… I just like the long game sometimes.
This is a deeply comforting mixture of squash and cauliflower, coconut milk because it’s a wonder, and curry because it helps combat inflammation. I like this soup served over warm brown rice with lots of torn fresh cilantro and a few lime wedges. It’s bright, creamy, and comforting all at once!
Squash and Cauliflower Soup with Brown Rice and Lime
a few tablespoons of coconut or olive oil
a pound of butternut squash pieces (it’s been peeled and chunked, ya know?)
a small head of cauliflower, diced into bite-size pieces
1 onion, sliced
a tablespoon of curry powder
1/2 cup apple juice
4 cups vegetable broth
1 can (13.5 ounce) full fat coconut milk
a teaspoon or so of sea salt
fresh cracked black pepper
a bay leaf
cilantro leaves and lime wedges for serving
Combine everything (except the cilantro and lime) in a slow cooker. Set on high for 4 hours or low for 7 to 8 hours. Test the doneness of the vegetables with a knife. Remove the bay leaf and discard. When everything is soft use an immersion blender to blend the soup to smooth. If you don’t have an immersion blender, carefully pour the soup mixture into a blender in batches being careful not to overfill the blender and being careful to place a towel over the blender before starting. Serve warm with cooked brown rice, cilantro leaves and lime wedges.
I am reigning queen of making a big batch of somethingorother and eating it for a week and a half straight, until it’s absolutely gone. I feel like there’s a special skill in eating the same thing day after day. This recipe is my jam. It’s easily turns into dinner with some sautรฉed garlic and greens. It can become breakfast with a fried egg. It’s great cold from the fridge with an extra spritz of lime. Plus, beans – the actual backbone of my diet, amen.
Quinoa and Bean Bowl with Cilantro
a splash of olive oil
a medium onion, diced
2 garlic cloves, smashed
sea salt and fresh cracked black pepper
1 poblano pepper, skins charred and peeped, pepper diced (How To Roast and Peel a Poblano)
1 1/2 cups vegetable broth
1 1/2 cups quinoa, rinsed
1 14-ounce can full fat coconut milk
3 cups kidney, pinto, or black beans (rinsed and drained if canned)
Top with: ripe avocado, lime juice, hot sauce, fresh cilantro
In a large skillet over medium heat, add olive oil. When the oil is hot add the onions and saute until translucent. Add the garlic and heat for 30 seconds more. Add the diced poblano and cook until warmed through. Add the vegetable broth, quinoa, coconut milk, and beans. Stir and bring to a simmer. Lower heat and cover pot. Simmer for 20 minutes until the liquid os absorbed. Spoon into bowls and add toppings. Enjoy warm or cold! (If you’re reheating this dish add another splash of vegetable oil.)
Here’s what to do when with all of the random carrots in the refrigerator. You must have random carrots in the refrigerator too – I can’t be along in this.
Roast them whole and toss them in a very easy tahini and mustard sauce. If you have enough carrots, and a small bowl of cooked brown rice, call it a meal! Salty and bright with a hint of sweetness. It’s everything I want!
Tahini and Mustard Roasted Carrots
rainbow carrots or whatever you have in the fridge, peeled
olive oil, sea salt and fresh cracked black pepper for roasting
2 tablespoons maple syrup
1 tablespoon whole grain mustard
3 tablespoons tahini
salt and fresh cracked black pepper
juice of 1 lemon
2 tablespoons chopped parsley
Place a rack in the upper third of the oven. Line a rimmed baking sheet with parchment paper. Add the peeled carrots, a drizzle of olive oil, and a sprinkle of salt and pepper. Roast the carrots until fork-tender, about 20 minutes – maybe more maybe less depending on the size of your carrots.
While the carrots roast whisk together maple syrup, mustard, tahini, salt and pepper, and lemon. Whisk in the parsley.
When carrots are cooked through, place on a serving plate and drizzle with sauce. Enjoy warm!
More soon! Thank you so much for being here. It really means the most to me.
I hope you have the most lovely day!
xo Joy
64 Responses
Hi! Thank you for sharing what you are going through. It helps the rest of us!! Best of luck on your journey. I have a question. Having Hashimoto’s and a couple of other issues, I have tried a diet much like you are exploring. I always end up with some pretty serious gassy issues when I add extra grains and beans, which are so healthy!! Is there anything you can suggest. Maybe this is not such a problem for you or others. All the best.
Thanks for such great, realistic suggestions! I haven’t been taking good care of myself food-wise this week and am craving some veggies. For the socca – if switching from a 5″ skillet to a 10″ skillet, wouldn’t you want to quadruple the recipe instead of double it because the surface area is much greater? I have to remember my circle math every time I try to use a different sized pan for my German pancakes so I get the proportions right ;)
Hi Joy!
Please be careful dr jolene brighten is not a real doctor and might give you dangerous or misleading advise. Look up Britt Hermes she has wonderful story about her experience as Naturopathic doctor.
Love
Ben.
Thanks!
Don’t know if you’ve seen Jane’s post on endo, but it’s wonderfully helpful! https://seaofshoes.com/wellness/2018/11/30/endometriosis-struggling-with-chronic-pain-and-the-diet-that-gave-me-relief/
We are all so proud of you xx
Thank you so much for sharing this Maddie!
Can you please teach us how to make brown rice? I can bake my grandmaโs caramel rolls better than she can, but rice? Utterly lost! It seems to require some sort of sixth sense!
Thank you for this post! Good luck on your health journey. I’m selfishly hoping your changes will cause you to delve into more GF baking since it can be so hard to find inspiring/reliable recipes for baked goods and breads!
At what temperature do you roast the carrots?
Have you heard of the cookbook Jennifer’s Way by Jennifer Esposito? It is a great resource for gluten free, dairy free, grain free recipes. She has a pie crust that is grain free and dairy free…..Best of luck with your lifestyle change. I have celiac and will look forward to how you put your baking spin on the gluten free train.
These are great Joy! I have just transitioned to veganism and while I sometimes really crave that butter (i’m feeling you- my husband is a chef), I can eat most of these!
<3 you are awesome
The very first time I read your blog (I still remember!), it was The Single Lady Pancake recipe, and it happened at a very pivotal (and single) time for me–so I kind of love it that you’ve posted this and the single-portion socca recipe right when I’m also going through a is-this-a-body-mutiny-or-just-part-of-the-journey moment. Thank you, and best of luck figuring out what works for you! My new-found solution: SMOOTHIES.
I’m rooting for you Mary and I’m super happy you’re here and we’re in this together. :)
Dear Joy, I love this site. Being male, I don’t share your particular health problem. I do however have a kidney transplant and I have had to change my eating style too. Meat, eggs and cheese were my staple foods. But my doctor told me that too much animal protein was not good for one kidney to process. Therefore, I have embraced more greens, more fruits, nuts and healthy grains. I recently stumbled onto Camillia beans (shout out to NOLA!), and my life has been changed in the best possible way. Oh, and the things you can do with mushrooms (king oyster and lion’s mane could make a carnivore quite satisfied) will blow you away.
Change didn’t come quietly and tap me on the shoulder. It grabbed me by the collar and slammed me to the ground. You cannot ignore change, you have to embrace it. Doing so for me has made a world of difference. Good luck with your food changes. I hope you will be happy and healthy for a long time!
Thank you for this. I have not been taking care of myself lately. Eating out and sitting on my booty and overall feeling like crap as a result. I have been wanting to jump start some healthy eating this week and these recipes were just what I needed. Sending you good thoughts on your journey to wellness! Xoxoxo
Sending you good thoughts back Rebecca! One meal at a time. Feed yourself what feels good.
A family member has some health issues and is also eating an anti-inflammatory diet. One thing Iโve learned about from him is lectins. Lectins are in legumes, grains, nightshade veggies, and other things, and they cause inflammation in the body. After this family member quit those items, his arthritis, among other things, got better. I hope you feel better.
That’s really wonderful to hear Kim!
Thanks so much for posting! I wish everyone in the world told me their five go to weekly meals. Can’t wait to try the Socca.
Really love and appreciate your openness and sharing – these recipes sound perfect!
We seem to be on a similar journey. In my circle of friends I am known as the cake baker but the last 4 years I have been putting together a children’s vegetable cookbook. With my own body rebellions happening…eating more plant based food seems imperative. I am really interested in trying to make Socca but can you believe my 6 burner gas ranger has no broiler? Can this bread be made on the stove top? Happy Trails.
Thank you, Joy, for sharing these wholesome easy nutritious ideas! I need to pack my lunch more and these really inspire me to try. I get overwhelmed and think it has to be hard but all these recipes look delicious and very doable – even on a Tuesday. I am happy to hear you are caring for yourself ?
I love this post. I am a gluten free vegetarian and appreciate any recipes I can find to add some diversity to my meals. I have an autoimmune disorder and have found that for my body a gluten free diet works. It’s amazing how a couple of dietary changes can help your body function better. Best wishes in this journey Joy and thank you for sharing.
Joy, just in case you are going through what you hinted in your newsletter (and I don’t mean your endo situation), I feel you and am there too. Also, I LOVE anything you write about New Orleans, which I consider my favorite city in the world (even more so than Paris!). Keep doing what you do. It really makes my day.
I have Hashimoto’s Thyroiditis, which benefits from an anti-inflammatory diet as well. Sometimes I’m horrible about sticking to the diet, sometimes I’m good about it. Regardless of which end of the diet spectrum I’m on at the moment, I frequently make a huge batch of a spicy Mexican quinoa/bean/tomato/corn concoction and hit it up all week – sometimes I cook chicken in the slow cooker with salsa and shred it on top, sometimes I’ll have a fried egg on it, sometimes I have it on it’s own with cilantro and avocado on top. I can go from fine to hangry (and not caring about diet) real quick, so having it there and ready to go is key.
Thanks for the new ideas…I need to find some more “go-to” easy things to make at home.
You are an inspiration to so many and I thank you for sharing your journey. A few years ago I adopted an anti inflammatory diet to combat inflammatory arthritis. It worked so well that I decided to go back to school to become a nutritionist so I could help others. It may seem daunting at first but once you accept this lifestyle and start to feel so much better you begin to realize you aren’t sacrificing because it is worth it. There are an abundance of wonderful flavors and foods that satisfy every palate and you will meet so many others who are on the same road to health that you never feel alone. Good luck and I hope you begin to feel better soon!
I realise the socca is probably best straight out of the skillet but can it be made in quantity and stockpiled for a rainy afternoon of dipping and topping, and if so, what is the best way to keep it ?
This post is amazing! Iโve tried many an anti inflammatory diet to combat chronic migraine and these are some great additions to my meal rotation. Thanks for sharing these yummy recipes!
Iโm sure you already know about these amazing ladies, but @detoxinista and @minimalistbaker have really helped me continue to enjoy food even after having to cut out all the major groups.
I have PCOS and since youโve posted this Iโve gone down a loooong rabbit hole and have learned things that make SO MUCH SENSE. You would not BELIEVE the crazy things Iโve been told by drs (or maybe you would? Because it sounds like a lot of women have been told some wacky and incensitive things by their drs.)
Anywaaaaay
Thanks for sharing. I would love to see more of this and the everyday food youโre making. We eat pretty well but this would obviously be a big shift for us. Seeing your every day meals is really helpful and makes me interested in experimenting.
Hi Joy! You may already know this but just in case you donโt, Jane from sea of shoes has struggled with endo for years and has written some really helpful posts about it on her site. I believe she is currently recovering from surgery relating to the endo. I know so much can differ person to person regarding treatment but thought you might find some helpful info there. Iโll be thinking of you ??
I have loved your blog and recipes for years and yearsโI have two of your books but the past few years Iโve had to cut out many of the same foods you are right now too so this post made me happy to see your spin on eating wonderfully when you canโt have all the โnormalโ things?????
You look like you are feeling well.
Absolutely everything here sounds incredible! Been trying to eat along the same guidelines and this list reinvigorated my tired routine. Thank you Joy!
This sounds so good! But hmmmmm … I wonder how it would be to substitute miso paste for the tahini and maybe cut back on the salt a little (or a lot)? You’d lose the oil aspect of the tahini, but might be worth a try for all the savory miso flavor.
I’ve followed this blog for almost ten years now and for the past three years I haven’t been able to use any of your recipes for my own enjoyment because of my decision to treat my PCOS and sensitivity to insulin through dietary choices (i.e. non-processed, no added sugar). This is the first time I’ll actually be able to cook from recipes I found on your blog since I made that decision about my health and diet three years ago and I could not be more thrilled! These look like the type of healthy and (blood-sugar and time) manageable indulgences that I’m always looking for now and I really hope you continue to post more woman-hormone-positive recipes like these!
Great work! Inspiring! I love socca, too! I’ve started throwing my socca batter together the night before, to reduce phytates. All the very best to you on your healing journey ?
I had a Mediator Release Test done by a nutritionist (MRT) two years ago, because I was eating “healthy” but still suffering from inflammation. I found out that I have an inflammatory response to wheat, corn, grapes, beans (including chick peas) and peas, and a few nuts–things I had been eating on a regular basis. If I had done the Virgin elimination diet, some of those things would not have shown up. I removed all of those from my diet, lost 38 pounds and 33 inches, have been able to start running again (after no more knee or ankle pain), and have no more bloating (unless, I decide I’m going to eat something on the list and, sure enough: bloating the next day and swollen joints. I never used a lot of processed or packaged food, but grains (wheat and corn, particularly) are ubiquitous in anything in a box. It’s been a stunning transformation, as the weight loss happened without counting calories or adding exercise. Now that I’m healthy again, I can exercise without pain. As a result several of my friends have started the same process (eliminating inflammatory items from their diet) and some have actually had the MRT to assist them. It isn’t cheap, but I encourage looking for a registered dietician who is licensed to interpret the results. It was a life-changer for me.
Thank you for your honesty, Joy! I think the whole diet as medicine thing is really a fact for many people these days. I went off of dairy (for IBS and chronic GERD symptoms) and was shocked at how much better my joints felt. Having GI issues can create such complexities (oh, grains are a no today? Apples also a no? oh, ok, ok.), but it’s great to see what people are eating on the regular for their own issues. I have this feeling like maybe what we thought we should be eating is so far from what we actually should be eating that it’s kind of scary.
After years of baking once or twice a week and enjoying the products every night, I cut sugar for a month in January 2018. Sadly, I discovered I felt all around better, lost a few extra pounds that were hanging around, and had more energy. Also, as someone who has recently struggled with dental issues, less sugar is definitely better for my pearly whites. But while reducing the role of sugar and sweets in my diet was a no-brainer health-wise, I struggled with coming to terms with the fact that something that had been a cornerstone of my identity and my hobbies – baking – would take a backseat. Who was I now?? What did I love to do?? It’s interesting and odd how much our decisions in the kitchen play a role in how we see and present ourselves as people. But at the end of the day you have to do what FEELS best and find a way to deal with any identity fallout.
Hello Joy. I enjoy your thoughtful blog and your good food. Here is an ingredient that I am loving that you might be able to work into your more healthful cooking. While on a dream trip to India I discovered Jaggery. It is unrefined cane sugar, so it has minerals and tastes rich and flavorful. I am using it for lots of recipes and I especially love it in chai. You get the sweetness of sugar but also much more depth and some nutrients. I buy it from Amazon and it lives on my counter where I chip away on it with a cool handmade knife. You haven’t lived until you have had homemade naan with ghee and jaggery!
Best to you.
These recipes look amazing! I can’t wait to try the cauliflower soup while it’s still chilly out. And I’ve been looking for more ways to eat tuna. That white bean and tuna salad looks great!
Look at how many people you are helping with your openness about the challenges you are facing ~ and how it all carries over to so many different conditions!
Not saying it will be easy. You are such a strong and smart and determined woman that I know you will not just get by but will beat the sh*t out of any and all obstacles along your road to recovery.
You are an inspiration on so many levels, Joy. We’re all cheering for you!
All of these recipes look amazing!!! I will be trying them all. Thank you :>)
I would totally attend a healthified Bakehouse event!!
Oh, honey! I just read an article by Padma Lakshmi, who’s been battling endometriosis for years. She really sheds light on this horrible disease. Have you considered laparoscopic surgery or LAPEX procedures?
Food is a healing force. Prayers for you ?
I really enjoyed this too. That curry soup sounds so good! Love the idea of pairing it with brown rice. I wouldnโt have thought of that. Thanks for the ideas and inspiration!
I don’t have endo, but I have advanced osteoarthritis, which seems to have snuck up on me. I’m pretty much in constant pain, and the doctors want me to wait until I’m 60 (!!!) to consider hip replacement. Don’t know if I’ll succeed at that– tying my shoes is a struggle– but for now, I do my PT, and I switched (most of the time) to an anti-inflammatory/Mediterranean diet, and it really seems to help. Most of it is pretty tasty, too!
I’m also a baker, so that part of the equation has been hard for me too. I’m usually happy with the process, and can happily bring stuff to work to share and not touch it.
I hope that the changes you’re making work for you, and your struggle lessens. Take care.
Don’t wait for your hip replacement! I am 55 and had mine 9 years ago and it was the smartest thing I did. I know they say to wait because it might wear out but living in pain is not acceptable! Find a doctor you trust. xo
I just got diagnosed with SIBO (small intestine bacterial overgrowth) and have to follow a low-FODMAP + Specific Carb Diet, which is all of the anti-inflammation diet and then some (or rather, a lot). Even though a lot of these recipes contain forbidden ingredients for me, it’s just so comforting to see others figure out how to adjust their diets to their bodies. Food is such a huge part of my identity and this diagnosis/diet have felt like huge blows, but if Joy the Baker HERSELF can do it, I think I’ve got this, too <3
Thank you for sharing your journey and your recipes, Joy! They are deeply appreciated, and so are you.
Loving all these recipes. I periodically cut out refined sugars and flours, usually when my sugar/carb cravings start to dominate my every waking hour, and recipe ideas like these are so helpful. Currently 7 mos. pregnant and would love to spend the next two months eating super-duper healthfully — I’m sure an anti-inflammatory diet would alleviate third-trimester aches and pains and energy drains — but I want french fries and ice cream and Mexican food all. the. time. Still in a healthy weight range, fortunately, so I haven’t cut those out yet, but your post is inspiring me to get on the good foot, even if it’s 5 days/week or something.
Thank you so much for sharing this. My partner was recently diagnosed as prediabetic and our family is making some big/sudden dietary changes. There are so many ideas in this post Iโm going to try!
Oh my goodness…got rid of my endo when I had a hysterectomy and then some 8 years ago, but I want to and plan to eat almost all of this food!! Just not all at once. Good luck on your journey! It is a painful one, but hopefully not as lonely as it used to be. I am so glad that people are taking endometriosis more seriously, having suffered for years with not much more than, “Try this pain med. Doesn’t work? Oh, um., let’s see….”
I don’t have endo, but I have a heart defect and between it and the meds to manage it, I was feeling super fatigued all the time. I also struggle with anxiety. Getting my mirena out helped with anxiety and fatigue, and then I randomly did a Whole 30 mostly to see if it helped my husband’s reflux and digestive issues. Ended up discovering that I had a ton more energy and less anxiety eating the Whole 30 way. Being mostly grain-free and eating a lot more meat and veggies makes me feel SO MUCH BETTER. I think my body just needed a lot more protein and a lot less grains than it was getting on my previously mostly vegetarian, whole-grain-heavy diet. All of these recipes look great! Another book I rec is Dr. Mark Hyman’s Food: What the Heck Should I Eat?
Love seeing what you’re cooking for yourself and to read about someone else trying to figure out how to help their body with food. I’ve got IBS which comes and goes but it’s been really present these past few months so I’ve been trying to follow the low FODMAP diet that’s recommended to ease symptoms. Mostly cutting gluten and lactose, which is actually fine, but other triggers apparently are onions, garlic and beans – which is a struggle! Thankfully my beloved rice is allowed so I’m eyeing your brown rice breakfast meal idea.
Good luck with your journey!
Best of luck to you while you figure out how to revamp your eating a bit. I have PCOS, another horrible lady disease that has disrupted my life in more way than one. Earlier this year I did a pretty intense 5 day fast where I cut out gluten, dairy, sugar and caffeine and can I tell you how great I’ve felt since? Even though I didn’t’ stick to it 100% (a girl’s gotta eat), it really reset my mind and body about what it needs to feel good (and what certainly makes it feel bad). Two months later, still rocking this long-term change and it makes a huge difference so keep up the good eating!
Hey girl, I hope you feel better and figure out your inflammation issues with some time. I have Celiac disease and some hormonal issues that I’m trying to figure out as well. Some of my problems point to Endometriosis as well but not there yet…Doctors always think things are something else and want to give me meds first.
I live my life trying to calm inflammation andit’s tough, because I think I’m doing everything right and then my body breaks down. It’s been really hard since my Celiac diagnosis 2.5 years ago, thinking that I was finally going to feel better because I know what’s wrong! Not so easy. Anyways, I feel your pain and even though I’m a stranger I would be happy to be someone you could talk to.
Anyways, I recently found out I have issues withalmost everything I eat, likely from leaky gut. Coconut, nuts, seeds, eggs, soy, peas…amoungst way more. And Celiac.
I’ve been eating a ton of roasted sweet potatoes (dip in almond butter if you can!) as snacks. I love kale chips low temp roasted with a crap ton of nutritional yeast, salt, pepper and granulated garlic. I also am loving my egg-less hash for breakfast. Heat up some ghee, potatoes (i mix white sweets and yukons that I pre-roast and freeze ahead) add some shredded brussels sprouts or kale, bone broth to cook down the greens, and some pre-cooked breakfast sausage, salt, pepper and granulated garlic. Top it with some avocado. It’s seriously better than it sounds. Sometimes I make it with beans instead and drizzle a tiny amouut of maple on top.
Okay roasted sweet potato in almond butter? I think my life is about to change.
Love ALL of these ideas. We are currently embarking on an international move – so several weeks in extended stay apartments. Going to save these as some healthy go-to options with minimal prep and not too many ingredients!
Thanks!
This is so incredibly helpful! Iโm with you on the no sugar / gluten train, but often donโt know what to eat because everything seems like so mich work. Iโm going to try all of these out immediately! Thank you!!
This is lovely and inspiring. I’ve been carrying around a new PCOS diagnosis, and these meals would be perfect for me, too. xoxo
Joy, I love this! There are so many wonderful fun things on the internet, especially as it relates to food. But I think so many people struggle with how to actually feed themselves (and their families) good food in a timely, feasible manner. I love reading posts like this on what food is actually looking like for an individual on a day-to-day basis. Thanks for sharing!