Once I started the program, I looked more closely at what other foods might be negatively affecting my health. That’s when I stopped eating dairy, alcohol, refined sugars, soy, and any animal products other than fish. I found that eating this way kept my GI tract running smoothly.
Because of my dietary restrictions, I’ve had to be imaginative, and it’s actually really fun. I’ve found that mushrooms, for example, are a great substitute for ribs and chicken fingers. Though I used to eat gluten-free stuff from health food stores, now I stay away from pre-packaged and processed foods. I try to cook every meal that I eat.
Breakfast is usually a fruit and veggie smoothie, and for lunch I’ll have a salad with tons of veggies. Dinner is where I have time to really get creative. I like to make black bean burgers with gluten-free buns, walnut tacos, or veggie pasta.
I also make my own gluten-free pizza crust and nut cheese in my Vitamix.
I’ve become much more conscientious when it comes to portion control, too. Before, I would eat large pieces of salmon for lunch and dinner, and put cheese on absolutely everything. Now, I’m much more thoughtful about what I eat and how I eat it.