Wow, okay I knew I’d gotten off track, but I didn’t realize it had been almost two weeks!  We’ve had house guests, the World Series (yay, Cards!)Halloween, just got a new dog, plus I wasn’t sure where I was going with the diet, and keeping track of my food intake just fell by the wayside.

In doing some more reading of the MS Recovery Diet, I’ve decided to take a step back.  I was going all out and cutting out all five of the main triggers at once but not quite doing it all the way.  The book recommends that you start by eliminating gluten for a couple weeks and see if that makes any difference, and then taking out dairy, and so on.  It also says that it may take a while to notice any differences, and that keeping a food and symptom diary will help.

My revised plan is to stay gluten- and dairy-free, and keep to 15g or less of saturated fat a day.  I’ve already spent a bunch of time and money on the gluten-free part, and it’s pretty easy at this point to stay dairy-free.  For now I won’t worry as much about the legumes, eggs, and yeast.  Among other things, that will make baking a lot easier!  Just try finding or making a decent bread that does not contain gluten, eggs, or yeast!

I’ll also start being more mindful of my symptoms and how I’m feeling on a day to day basis, and keep track of it here as well as the food.  Hopefully that will make it easier to notice any possible correlations.

 

Breakfast:

hemp protein shake (frozen pineapple, TJ’s vanilla hemp protein, Silk unsweetened coconut milk, water, SP Fiber) [2.5g]

Snack:

Rice Dream carob-covered “ice cream” bar [4.5]

Lunch:

Spinach salad w/ two leftover chicken fingers (cubed), 2 tsp pumpkin seeds, 1/2 apple (cubed), and a drizzle of honey mustard [1g]

1/2 pomegranate

Dinner:

tuna salad w/ celery, green onion, pickle relish, made with dairy-free, soy-free, egg-free mayonnaise! [1.5g]

rice crackers

Snack:

dairy-free egg-free chocolate pudding from Cooking Free by Carol Fenster [2g]

Total sat fat: 11.5g

Notes:

I went to a local health-food store, and unfortunately the prices were quite high, so I wasn’t going to buy anything.  But I felt kinda bad about that, so I picked up a single Rice Dream frozen treat.  As I was rather mindlessly munching away on it, and thinking “this doesn’t really have any flavor”, it occurred to me to check for saturated fat grams.  Yikes! 7!  Good thing I only ate 3/4 of it.  Totally not worth it, since it wasn’t that great anyway.  And carob is a legume.  Lesson learned:  always read the label before you buy!

The mayonnaise is homemade.  I will post the recipe after I see how it holds up for a couple of days.

My 11 yr old son, who has never before shown any interest in cooking, was flipping through Carol Fenster’s book, and decided to make the chocolate pudding.  It was really good!  We made it with coconut milk, which has 5g sat fat per cup, so I’m going to guess 2g for what I ate.

This is a recipe I found years ago in a magazine.  It is a quintessentially fall dish, and you will not believe how good it smells while baking!

  • 8 cups peeled, seeded winter squash, cut into 1" cubes (I use butternut)
  • 1 medium onion, cut in wedges
  • 1/4 cup apple cider
  • 2 Tbsp EVOO
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground nutmeg or ginger

In a greased 3 qt baking dish, combine squash and onion.  Combine remaining ingredients and pour over veggies, tossing to coat.  Bake uncovered at 450°F for 35 minutes or until tender, stirring twice.  Makes 8 servings.

{Winter squash can be difficult to peel.  That’s one of the reasons I like to use butternut, as it has a smooth surface, and not ridged like some others. I use a vegetable peeler and have to make 2-3 passes to get down to the flesh.  Also, some stores sell squash already peeled and cubed in the produce section.}

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Breakfast:

TJ GF granola [1g]

almond milk

Snack:

organic tortilla chips [.5g]

2 T Wholly Guacamole [1g]

1/2 tropical smoothie made w/ water

sm apple w/ almond butter [.5g]

Dinner:

salad w/ tomatoes, bell pepper, cuke, red onion, sunflower seeds, vinaigrette [1.5g]

1 slice Little Caesar’s pepperoni pizza [5g], and of course it contains wheat, dairy, soy, and yeast

Snack:

puffed millet cereal w/ nectarine and 1/2 c TJ’s vanilla coconut milk [2.5g]

Total saturated fat: 12g

Breakfast:

rice krispies w/ half sliced banana and almond milk [0g]…just realized that rice krispies have malt flavoring and are not GF [0g]

Lunch:

Romaine Rice Tuna Salad, made with spinach [1.5g]

Snack:

shake w/ frozen strawberries, 1/2 banana, 1 c rice milk, TJ’s Hemp Protein

Dinner:

turkey cutlet [.5g]

cider-roasted butternut squash [.5g]

Snack:

corn chex

almond milk

1 double chocolate cookie (freshly baked! couldn’t resist) [3g]  

Total saturated fat:  5.5g

Breakfast:

Toasted two pieces of Ener-g Rice Mix bread from last night, with a little smear of Trader Joe’s raspberry fruit spread. [1g]

3/4 c TJ’s GF granola, 1/2 c almond milk [1g]

Lunch:

1/2 c Cashew carrot ginger soup, rice crackers [2g]

med Honeycrisp apple w/ 1 Tbsp almond butter [.5g]

Dinner:

big colorful salad w/ dijon vinaigrette and 2 Tbsp sunflower seeds [2g]

Pamela’s chocolate chip cookie and 1/3 c almond milk [1g]

Notes:

The rice bread is so crumbly that it didn’t work well in the toaster; it fell apart too much.  I’m hoping there are better bread options out there, because this just does not have the best taste or texture.

Total saturated fat: 7.5g

Some of my fat g tallies are guesses, like how much is in a slice of that rice bread or in however much dressing I drizzled on my salad (I don’t go overboard).  When I can, I get the info off the package and measure out my serving.

I think maybe I should be keeping track of protein, too.  I don’t think I’m getting very much.

Breakfast:

shake (raspberries, rice milk, TJ’s vanilla hemp protein) [0]

Snack:

Cashew Cookie Larabar [1.5 g]

Lunch:

Chipotle salad w/ chicken and fresh tomato salsa, drizzle of vinaigrette [3g]

Snack:

1 oz (14 chips) organic corn tortilla chips w/ 2 Tbsp Wholly Guacamole Classic [1.5g sat fat total]

Dinner:

1 slice Columbus herbed turkey breast [0g]

1 slice rice quick bread made with Ener-g Rice Mix [<1g]

1/2 pomegranate

Notes:

I bought three different brands of gluten-free baking mix yesterday.  The Ener-g Rice Mix is my first foray into gluten-free baking.  I used the quick bread recipe on the box, but instead of 2 eggs, I used 2 Tbsp ground flax+6 Tbsp warm water as a replacer, and it seemed to work fine.  It smelled okay while baking, but the flavor will take some getting used to.  The bread is quite crumbly, and tastes like there’s too much baking soda in it.  I think it might be pretty good toasted with a little jam or almond butter.

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