Restrictive eating sounds different to me than it did once I began this journey. I’m almost a year in to eating the way I do (paleo, grain-free, refined sugar free) and I feel much more freedom in it than I did in the beginning. One of the more difficult parts of being grain-free, though, is travel. The balance of indulging while still staying safe, being a good steward of my body and taking care of my health in the long-term rather than prioritizing that small moment can be difficult. Trust. It’s not always easy, but our trip to L.A. last week has put my skills to the test and I’m excited to share these go-to tips.
I currently eat a very restricted diet-this isn’t new. I have thankfully moved out of the most restrictive phase and have now entered what will be my way of life. In the past year I’ve gone from being someone who ate a plant-based diet and avoided gluten for the most part to reintroducing animal protein and eating a fully Paleo diet. It’s been a JOURNEY, friends. And while I’ve prioritized clean eating and exclusively eating organic, as someone with an auto-immune disease I really needed to take the next step to eliminate things I never realized were just as bad as the obvious no-no’s I cut out years ago.
Finding desserts and baked goods free of grains, soy, corn and dairy is no easy task-trust me, I’ve done my fair share of hunting. Baking things myself makes this a whole lot easier and I love the romanticism of it all. The kids will often ask around lunchtime, “are we having dessert tonight?” If the answer is yes, they have a twinkle in their eye and watch with wonder to see what exactly that means. Often it’s fruit or berries with almond yogurt, but sometimes it requires their help and the oven. When that’s the case, these are my staples.
I’ve been talking quite a bit about food and using food for healing over on Instagram but I’ve still received so many questions about what a day of eating looks like for me. I’d say my diet is a mixture of Whole30, Paleo and AIP as I continue to walk through healing for Hashimoto’s.
I’m at the point now where I would prefer to eat my own food than eating at a restaurant which is truly a gift! Here’s a peek into one day of meals and snacks these days.
My calendar is always the most full from October-December but it’s also the time of year I want to make delicious, elaborate meals. Despite my best intentions, Pinterest boards and magazine tear outs the soccer practices and endless events can sometimes mean we have leftovers for dinner one too many times (anyone else?) I’m so glad to have built up a little bit of a repertoire of easy meals to make in advance so that a jam-packed day doesn’t mean jam and almond butter sandwiches for dinner.
My kids have oatmeal for breakfast at least twice a week. We buy an enormous bag of Bob’s Red Mill Steel Cut Oats from Costco and they demolish that thing. Since O and I rarely eat oats anymore I’m able to make two cups of it and have leftovers to doctor up a few mornings later which has been a game changer in our house! My kids are garbage disposals to some extent so they aren’t weird about leftovers but if yours are, reheating this and rehydrating it with your milk of choice will have them convinced it’s straight off the stove.