It’s been a little over a week since I made a conscious effort to eat healthier and eliminate things from my diet that could possibly be interfering with my thyroid.
Many people have asked me if I was going to go gluten free, because I was hinting at it in my last post. I have decided against it. It’s an extreme shift in eating, and after more research on the matter, isn’t necessary unless you are gluten intolerant. I don’t feel like I am, so at this point in my diet changes, I’m not going to make that shift.
What have I changed? First, I gave up my spinach salads. I’m not kidding when I say I brought them most days out of the week to work. I’d load them up with veggies, or tuna, or eggs, and a little dressing. I loved them, so I’ve been looking for other really healthy lunch options. My go-to this week has been wraps! I made this amazing avocado egg salad wrap with arugula a few times this week. Unbelievable. (Scroll down for recipe.)
Next, I cut out coffee and caffeine completely. I have not had a sip of coffee or chemical-laden diet soda for over a week now. And I can’t believe how amazing I feel because I did that! My heart isn’t racing. I’m sleeping better. I don’t have these caffeine rushes, then crashes, then rushes. It was an awful cycle to go through, and was oddly intensifying my fatigue and aches and pains. What am I drinking instead? Amazing, delicious, way-better-for-you caffeine-free herbal tea. Like Tazo Passion Tea. It is the number one for me
I’ve been (trying) to snack on a lot more fruits and veggies, too. Instead of grabbing the box of Cheez-its, I’ll try to grab one of these healthy banana oat bars (Scroll down for the recipe!) But to indulge, I bought some blue corn tortilla chips (with flax!) I have those with a little salsa when I need something crunchy and salty.
For dinners, I’ve added more Omega-3s and healthy grains to the mix. Last week I made this salmon with a side of peas and quinoa. So delicious!
Also can’t forget my protein I made this great sweet potato centered dinner — with one baked sweet potato, topped with avocado and a fried egg. Served with a pile of steamed veggies. My dinner was pleased with me, as I was with it. (Scroll down for the recipe!)
So do I feel better? Yes, overall, this week I’ve had much more energy than I have in the past. Many of my aches and pains are gone. And my mood is steadily improving. Towards the end of the week, I actually felt like getting up off the couch and baking and cooking — something I can honestly tell you I haven’t really enjoyed for many months. (I know. It kind of shocked me to look back at that, too. All of my baking and cooking I forced myself to do — I wasn’t having fun!) But now, finally, I feel a little closer to the old CW.
I am going to credit most of my feeling better to the medicine I’m taking, but the healthy eating will not only help me to even out my weight — and lose a few pounds, but I think will also keep me feeling up to speed.
What else have I changed? I cut out all my over-soy-joy foods like tofu and edamame. I also switched from peanut butter to almond butter, and have also decided to limit my alcohol consumption to one or two glasses of red wine a week.
Now onto the recipes from this week’s feasting — so you can enjoy them, too
More updates on my progress and more recipes next week!
Avocado Egg Salad
- 2 ripe avocados
- 7 large hard boiled eggs, cooled
- 2 stalks celery, diced
- 2 scallions, chopped (whites and greens)
- 3 tbsp mayonaisse
- 2 tbsp yellow mustard
- salt and pepper to taste
- Mash the avocados in a large bowl. Mix with the celery and scallions.
- Chop the hard boiled eggs. Add them to the bowl with the mayo, mustard, salt, and pepper. Stir until well combined. Adjust levels of mayo and mustard, salt and pepper to your desired consistency and taste.
- Serve wrapped up in a wrap, in a sandwich, or atop a salad. Yum!
Banana Chocolate Chip Oat Bars
- 3 ripe bananas
- 1 1/2 cups old fashioned oats
- 3/4 cup chocolate chips
- 1 tsp vanilla
- 1 tbsp peanut butter (or almond butter)
- Mash bananas in large bowl. Add oats, chocolate chips, vanilla, and peanut butter. Stir well to combine.
- Pour into an 8×8 greased baking pan. Bake at 350 degrees F for 15-20 minutes, or until the oatmeal starts to brown slightly on the edges. Let cool, cut into squares, and enjoy! (Try not to eat the whole pan in one sitting…….)
Baked Sweet Potatoes with Avocados + Egg
- 1 medium sweet potato
- 1/2 a ripe avocado
- 1 large egg
- Sriracha sauce (or salsa, or ketchup)
- Bake sweet potato wrapped in foil in a 375 degree F oven for 45 min – 1 hour or until fork pierces through the potato without any resistance. You can also microwave the sweet potato for about 10 – 15 minutes.
- Cut the sweet potato in half. Dot with a little butter. Sprinkle with a little salt and pepper.
- Dice an avocado (saving one half for another recipe — or another serving of this). Sprinkle the avocado on the sweet potato.
- Fry an egg (or two) sunny side up. Place egg on sweet potato. Dot with a Sriracha smiley face. Yummm!