Hello, MOE Readers. I found the time on my lunch break the other day to write this. It was an overcast day, and I chose to skip my daily walk because I have turned into a Weather Wimp. And no, I have not actually kept track of the number of days since I decided to cut sugar and gluten out of my diet. I just Googled how many days have passed since I first posted about my decision. 🙂
Progress: I have lost 6 pounds, and my pain continues to remain minimal. I have been doing 10-15 minutes of yoga 2-3 times per week, and walking 30-60 minutes almost every day. I saw my new doctor last month, and he thinks I may have an under-performing thyroid. (Interesting.) I still need to get the blood work done since my appointment; but once I do, I should get some answers. I’ll keep you posted.
Those of you who keep up on our Facebook page (and if you don’t, please consider liking the page) may have seen my more regular updates since Day 1 and know that, save for one minor slip-up, I did stick to the no (low) sugar and no gluten for the three weeks before my doctor appointment. Since then, I have cheated a few times here and there — particularly the week of Thanksgiving — but for the most part, I have been keeping at it. (Okay, I may have binged on some Halloween candy one night when I was PMS’ing.) However, the continued results keep me motivated. And for the most part, I don’t even miss pasta or pizza. 🙂
What I’ve been eating to avoid sugar and gluten: I think the key to my success is that I have been eating less almost effortlessly because most of what I eat is high in protein or fat and keeps me full. I eat a lot of nuts, fruit, and low or no sugar yogurt for breakfast and lunch. I am now obsessed with dates. They are nature’s candy. And, I’ve been practically living on curry carrot soup for the past few weeks. I’ll have a bowl or two at lunch and a bowl or two with dinner. This is a great base that you can play around with. I’ve discovered you can add practically anything to it, including canned pumpkin, corn, and/or roasted peppers.
I got this recipe from a friend, but I have tweaked it in enough ways now that I think I can call it my own.
Curry Carrot Soup:
3 tablespoons coconut oil (olive oil works, too)
6 cups veggie stock or bone broth or a combo thereof (I usually use up whatever is open, and then do the remainder of the other)
8 medium/large carrots chopped (or 8 handfuls of baby carrots)
4 medium celery sticks (if you are out, fear not; it will still turn out well) chopped
1 medium onion, chopped
3 teaspoons curry powder
3 teaspoons salt
lemon or lime juice, to taste
black pepper, to taste
You could sautee the onions in the oil first, but it is not necessary. Except for the lemon/lime juice and pepper, bring all the ingredients to a boil and let simmer until the carrots are totally soft. (I usually just leave it simmering for a couple hours). Use an immersion blender to blend it until smooth and then add your lemon or lime juice and pepper to taste.
Enjoy a healthy, low-fat, no sugar, gluten free meal all week long! (And, this is fairly obvious, but if you are vegetarian or vegan, you can make it so by just using the veggie broth.) I have been adding bone broth to everything I can these days for the collagen.
Cheers! And happy holidays!