Here goes, and I know it may border on TMI. I too have a gluten sensitivity. Feels like I have broken glass going through my system. Biggest problem is that I also have hypothyroidism and therefore, also suffer severe constipation. So, if I eat gluten I feel it going through my system for a week.
I have been forced to dramatically include fiber in my diet. I am also hypoglycemic and have to eat lots of small meals. On the weekends I may splurge and eat things that feel and taste more like real food to me, but during the week this is my strategy.
I start w/a 100% egg protein shake. I flavor it so that it tastes like pumpkin pie. Start with 2C of water and/or hemp milk (adds omega oils) I add 1/2c baked mashed sweet potato, 1T ground flax seeds, 1-2t cinnamon, 1/2t -1t pumpkin pie spice, 1 scoop of protein powder, 1T agave nectar and stevia to taste. Most days I double the recipe and save 1/2 for later in the day when i feel like I need something sweet, but also need some protein. The shake generally ranges a little above 300 calories. Fruit like strawberries/raspberries can be used instead of sweet potatoes, but remember they have a higher glycemic index.
I will make sure to have as one of my mini-meals 1/2C mixed brown and wild rice. (I make a batch of long grain brown rice and a batch of wild rice then blend the two and store, using whatever amt I need)
I add 1/2C of some type of beans or mixture of beans. There are lots of good recipes for beans. If you can't find any, send me a spark mail and I will forward you some.
I also have a bowl of my cabbage/vegetable soup mixture. I lightly cook a pot of vegetables and throw everything in. Purple cabbage, onions, garlic, green beans, can or two of fire roasted diced tomatoes, if you can think of it you can throw it in. While I do throw broccoli in as well, I usually have a bag open in the freezer and grab an extra 4 or 5 stalks and throw in the pan while I am heating my serving.
Being hypoglycemic you will need some protein as well. Generally I like the grill several chicken breasts and then cut/bag them in 2oz serving size baggies. (you can freeze extras and pull out a few at a time to thaw) Grab a bag and throw it in your beans or soup. You have fiber, lots of low glycemic veggies, and your protein.
If you work during the day buy short metal thermous bottles. In the morning before you leave the house heat water in a pan to boiling. Pour the boiling water into the thermous you are planning to use.
Let sit for a few minutes until thoroughly heated. Heat whatever you plan to put in it as well. Pour out the hot water and pour in your hot food. It will stay piping hot until lunch time!!
I would also suggest finding a lentil and brown rice salad that you can add veggies and chicken or GF sausage to and eat cold.
If possible try to sneak in a salad of raw baby spinach some time during the day. If I don't get to eat mine during the day I serve it at night when my husband and I eat together. Dice tomatoes, cucumbers, whatever veggies you can think of and throw in as well.
When the weekend comes splurge on whatever you can eat. Don't eat cabbage soup, or beans and rice at all. After a weekend vacation of same old stuff you can easily go back to it.
Now remember you can always add Pace picante sauce to either the beans or the soup or any other type of herbs and/or seasonings. I purposely leave the pot plain when I cook it so that I can individually season each bowl.
Even with all of this fiber I still have problems. That is how I know that it is hormonal and not food related.
I hope that this has helped you and anyone else who struggles with the cook ahead and eat dilemna.
| Pounds lost: 1.0