Family,  Journey to Health

Crazy Update & Low FODMAP Day 1 & 2

Okay. If you know me, I go radio silent when I’m overwhelmed or feeling not well. It’s just what I do. But now that my doctor’s visit is tomorrow, I thought I’d quickly recap the experience and then share what we are onto next.

After my colonoscopy, I wasn’t happy (not one bit) to be told I needed to avoid: dairy, salt, beef, high fiber, acidic and bloat causing foods. I felt so upset, but after a few weeks, I SAW that my real problem was SALT! I thought it was sugar, but no salt brought down the inches like I couldn’t believe.

I also lost a TON of liquid throughout my body, 3% to be exact. I was shocked at how much liquid was stuck in my body because it was so over salted. The other thing that happened was my lymphatic system got terribly blocked. I learned all about how to deal with that and adopted some helpful changes that have aided in getting the liquid out and the inches down.

  • Hot/cold showers
  • Dry brushing
  • Rebounding – tramp or rapid shoulder shrugs
  • Walking/exercising
  • Drinking 1/2 my weight in ounces of water
  • Eliminating lymphatic system blocking foods

I have really noticed a difference in how I feel but others are noticing as well. Especially in my arms and face. I feel so much better, but reintroducing food into my body was a bit of a scary thought. Thankfully my husband whisked me away to a swanky boutique hotel where they spoiled me with high quality, gluten free, low-low salt foods. They were SO DELICIOUS and just what I needed to start my eating off right.

My favorite foods were:

  • Ceviche in lemon juice, served with plantain chips
  • Gluten free toast topped with fresh spinach, avocado slices, a “sunny side up” poached egg and sprinkled with tiny cherry tomatoes. (My favorite!)
  • Veggie kabobs served over a chunky tomato sauce and a side of roasted potatoes
  • A green salad topped with tiny cubes of watermelon and sprinkled with feta cheese
  • A stuffed avocado salad – a half an avocado topped with spring lettuce, edible flowers, cashews, mango, palm hearts, cherry tomatoes and a honey mustard dressing. Yummy too!!

After we returned from our FANTASTIC trip, with FANTASTIC company 😉, both Paul and I realized we needed to eat clean for awhile. I had been on a restricted/strict diet of limited foods for a month, so it was perfect timing to jump in and try something new.

Our girls decided to join us on this 6-8 week adventure. It hasn’t been easy, but we just finished day 2. So I thought I would document what we ate, and how we felt, as a way to look back and remember foods we would like to add to our daily lives, as well as ways to see our improvements, or things to avoid.

We were recommended by a good friend, and ultra health nutritionist, to do a Low FODMAP diet, but also to go animal and processed foods free. I “thought” it would be easier than my month of dietary NO’s, but I am shocked how constrained we feel.

Thankfully not all the meals have been terrible, just breakfast has been bland and a bit disgusting (oatmeal and green smoothie). But our lunches and dinners have been surprisingly yummy and easy to make.

  • Mexican bowls – brown rice and quinoa mix over a bed of greens, topped with sautéed black beans in coconut oil/red pepper/green onion “greens only”/shredded carrots/cumin/ground coriander, olives, palm hearts, fresh diced tomatoes, chopped cucumbers, a freshly squeezed lemon.
  • Tomato compote over roasted baked potatoes, drizzled with balsamic vinegar. Tomato compote – green onion greens, canned mushrooms, canned lentils (well rinsed/soaked, 1 diced red pepper, 1/2 shredded carrot, 2 cans diced tomatoes, 2 tablespoons tomato paste. Bring to boil and serve over potatoes. Excited to try over gluten free pasta, or even brown rice.
  • Broccoli, potato, ginger soup: green part of 1 bunch of green onions, 4 carrots, 6 potatoes, 1 head broccoli, thumb-size piece of ginger – chop and boil all veggies and then season with 2 tsp ground cumin and salt and pepper to taste. Puree soup ginger and some of the soup and add to help thicken,if desired. I added quinoa for sustainability.
  • Gluten free bread toasted with natural peanut butter and craisins.
  • Gluten free chocolate chip cookies

My hope tomorrow is to find foods for better breakfasts, foods for more helpful/easy lunches, and some ingredients to make heavier dinners (we seem to go to bed hungry each night).

As for side effects: we are tired, sensitive to seeing our “regular foods” and immediately feeling hungry, addictive side affects from our regular foods, concerns for the next meal, and stress of “what will the future bring” after this experience.

Other than this, we are still alive, eating foods we rarely eat (because grabbing chips, crackers, apples w/ peanut butter and Nutella, or a granola bar are not an option), and drinking tons more water. We are also very tired at night and we are sleeping hard. But waking up is difficult. Having a breakfast to look forward to would be helpful.

Here’s to the next 6-8 weeks. I hope to keep this blog in the loop.

Happy eating!

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *