Sunday, June 2, 2013

Month Long Gluten-Free, Sugar-Free Challenge

We're back at it again! My doctor (who is actually a nurse practitioner) recommended for the third time that I try going gluten-free and sugar-free for at least a month and asked that I document how I feel. I picked the month of June because, leading up to this point, I haven't been feeling so great. I've been sluggish, been getting more headaches, stomach pain in the evening, and my acne has been out of control. So I started on Tuesday with a well-crafted meal plan and a lot of conviction.

Week one has gone pretty smoothly, though not without some ups and downs. On Tuesday, I had a mild headache which I attributed to sugar withdrawal. On Wednesday, the headache morphed into a tension headache - sugar detoxing coupled with high stress from work, a pending storm, and not enough calories in my system? It was the set up for a bad scene. I ended up leaving work early and, after eating a handful of almonds and drinking two big glasses of water, I actually felt a lot better. I'm sure stepping away from work and my computer screen was a big help too. Thursday through today I have been feeling great! I'm not craving sweets and gluten was really easy for me to cut out.

Here's a sampling of our meal plan last week - I started by using other people's recipes so that I can get the hang of it and then begin writing my own!

Breakfast: Wild Blueberry Shake from
Lunch: Green Goddess Bowl from
Dinner: Vegan Macro Meal from

Breakfast: Wild Blueberry Shake from
Lunch: Green Goddess Bowl from
Dinner: Bake Stuffed Sweet Potatoes from - modified, we just topped them with diced tomato, broccoli, and tahini

Breakfast: Homemade Shake - 1 1/2 cups frozen mixed berries, 2 Tbsp peanut butter, 2 cups almond milk - Serves 2
Lunch: Green Goddess Bowl from
Dinner: Celebratory dinner at Green Elephant (it was J's last day of work at his old job!) - I had the spicy green leaves salad with gluten free dressing and brussels sprouts

Breakfast: Homemade Shake (see above)
Lunch: Lunched at Local Sprouts - I had the fiddlehead salad special with balsamic dressing
Dinner: Sesame Miso Zucchini Noodles & Tofu from Snixy Kitchen

Breakfast: Almonds, peanuts, and blueberries (we bused down to Boston and need something easily portable!)
Lunch: Tofu Pad Thai at My Thai Vegan Cafe in Boston's China Town
Dinner: Sesame Miso Zucchini Noodles & Tofu from Snixy Kitchen

Breakfast: Sweet Citrus Avocado Dreamboat from
Lunch: Green Power Tower Salad from
Dinner: Raw Macro Bowl with Knock-Off Dragon Sauce from Raw Food Recipes

Our snacks throughout the week consist of homemade oil-free hummus with veggies, frozen grapes, apples, and baby carrots.

So far, I've lost 6 pounds. I'm hoping to add at least 20 minutes of walking to my days to continue on this track and I'll keep monitoring the effects of GF/SF eating - maybe you'll want to test it out too? Check out other recipes we're considering on our Pinterest board!

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