2.25.2017

5 Day Food Journal: No Gluten, Dairy, Sugar or Additives

Here's what's up: I've been working with a nutritionist to get rid of harmful inflammation in my body and gut! Basically, I got my blood tested for what foods I've developed sensitivities to: those that my immune system "attacks" and create toxins in my body. I cut those out, and now I'm on a diet change plan where I only eat "safe" foods that work with my body for 30 days. Eventually, the diet change re-acclimates me to foods I'm sensitive to.

Before I get into my food journal, I want to make it clear that I am not on a "diet." Rather, I'm taking initiative to be well: to utilize meals to give my body what it needs. I'm using my food in service of creating a vibrant, healthy, life.  Never before have I realized how important it is to use food to nourish and energize yourself, to be intentional in what you eat, and to understand how what you put in your body affects how you feel. I'm not trying to lose weight, I'm trying to feel good!

When I was told not to eat gluten, dairy, or sugar, (among 70+ other things) and to be completely "clean" by eating only whole, unprocessed foods, I was nervous. I didn't know what I could eat. However nervous, I was excited to see what this change brought and to be creative with my meals. I've been feeling so much better. I like eating again because it doesn't make me feel horrible, and I have tons more energy. 

Here's a sample of 5 days worth of meals thus far, in case you need some new, healthy, clean options for any meal!

DAY ONE
breakfast: quinoa breakfast bar (made with gf oats) with raspberries, coffee

lunch: roasted carrots and sweet potatoes, chicken with Tamari, 1/2 banana, almonds

snack: sunflower seeds and crunchy chickpeas

dinner: toasted pb&j on oat bread with puffed millet and raspberries, sweet potatoes and avocado
snack: simple mills banana bread

DAY TWO
breakfast: smoothie with coconut water, raspberries, mango, and spinach; avocado toast on oat bread with carrots; coffee 

snack: almonds

lunch: salad with romaine, chicken, chickpeas, quinoa, cauliflower, sunflower seeds, liquid aminos; grapes; soy latte

dinner: soup with chicken broth, chicken, hot sauce, avocado, sauteed carrots; toasted oat bread
snack: mint tea and cashews

DAY THREE
breakfast: coffee, 1/2 banana and peanut butter with honey on toasted oat bread

lunch: 1/2 avocado, toasted oat bread, carrots and sweet potatoes, chicken, 1/2 apple

snack: almonds, 1/2 apple and 1/2 banana sautéed in coconut oil and coconut sugar

dinner: grilled chicken sandwich on oat bread with spinach/avocado/pickle, avocado oil potato chips, apple

DAY FOUR
breakfast: gluten free oatmeal and 1/2 apple with peanut butter, coffee

lunch: pb toast, coconut chips, sweet potato, chickpeas and avocado salad, grapes

snack: homemade avocado hummus & simple mills crackers

dinner: grilled steak with tamari, spinach salad with cucumbers and carrots

bedtime snack: green tea, tahini "cookie"

DAY FIVE
breakfast: 2 mango muffins, 1/2 banana, coffee

snack: crunchy chickpeas

lunch: 1/2 avocado, sweet potato, egg sunny-side up (of course)
snack: 1/2 banana and pb with coconut chips
dinner: frittata with spinach, potatoes, and chicken

snack: cashews, mint tea

stay sunny
meg



No comments:

Post a Comment