Over the years I have been amazed at the food choices some people make. I have had acquaintances with women who are skinny as rails, spend hours in the gym, go home and eat 1/2 of a chocolate cake. I’m not kidding! I on the other hand can spend hours at the gym, eat salads 3 meals a day and gain weight. I’m serious!
With Lyme disease, I have found it so painful at times and the exhaustion so extreme that cooking anything seemed daunting. I know I’ve said it before, and I’ll say it again… I praise God for a husband and children who love me enough to take over the “mom” duty of cooking over the last year. They not only cooked, they also prepared healthy meals following the directions I’ve given them over the years. Even as teenagers, their rebellion against food is usually against the bag of organic gluten free cereal. They are becoming more and more against cereal and enjoy their eggs, yogurt and a pancake once in a while. You could say they typically complain if it’s not cooked or prepared just prior to eating.
Research after research shows how unhealthy our food choices are in this country. We have GMO’s and many other toxins in our water, vegetables, meats and fish. So what is one to do? Learn, read, study and educate yourself. I am quite confident that my own battle with Lyme disease and all of it’s wonderful co-infection friends will only be won if I stay on track and continue to try to build up my body with nutrition and not give in to the foods that can make my mouth water at the name or smell.
Since I had the B12 shot, changed my meds around, and made more significant changes in my meal choices, I have been increasingly finding myself better each day. I have moments of fatigue, so I rest, I have moments of pain, so I evaluate my diet or activity level and I make more changes. I thought I would share what a typical day of my diet looks like, since it only changes slightly. Today, we will start with breakfast.
A pint of juice from fresh vegetables provided by my own garden and our local CSA that is now in full swing.
Now, I began juicing each day broccoli, kale, spinach, carrots, celery and cucumbers. I felt great about 2 weeks into it and then I crashed. I learned from a friend who is in the medical field and who also has health issues of her own that if one is hypothyroid caution should be taken with cruciferous vegetables. It dawned on me that I had read that early on in my diagnosis of adrenal fatigue and hypothyroidism a number of years ago. So, I read up on what is safe to eat and for the last two weeks I have once again been feeling that my energy is better. I am quite certain that the nutrients released out of the fiber has helped my body regain the vitamins and minerals it needs to help heal itself. When I have to miss a day, I certainly feel it. Here is my daily juicing recipe (all organic):
bunch of celery – Known to be an antioxidant, helps with inflammation, contains Vitamin C, B1, B2, B6, and also potassium, folate, calcium, magnesium, iron, phosphorus, sodium and many amino acids. Some caution is taken due to the sodium content in celery.
1/4 large cucumber – aids in digestion, helps with hydration, has been found to fight cancers, is also a good source of the B Vitamins
beet greens – vitamins C, A, and K, protein, phosphorus, zinc, fiber, magnesium, potassium, copper, manganese, calcium, iron
organic pre-cooked beets – lowers blood pressure, fights inflammation, Vitamin C, minerals, detoxifies
carrots – beta carotene, Vitamins A, K, C, calcium, potassium, copper, B6, folic acid thiamine, magnesium
cilantro – detoxifying, phytonutrients, antioxidant, is used as an anti-septic, fungicide, aids in digestion, has Vitamins A, C, K and B as well as calcium an potassium
swiss chard – used as an antioxidant, beta carotene, Vitamins E, C, zinc, lutein, also helps in regulating blood sugar levels and is a good source of calcium
dandelion greens – Vitamins K, C, B6, thiamin, riboflavin, calcium, iron, potassium, manganese, zeaxanthin, folate, magnesium, phosphorus, and copper
1 lime – Vitamin C
I also eat a gluten free, rice free Glutino English Muffin. Toasted twice, and on both halves I put 1 TBS each of Coconut Oil. Then I sprinkle Maca Powder on one half with an organic soaked and dried nut butter on top. The other half gets a TBS of my raw honey.
This mornings addition was left over Avocado Cucumber salad. Consisting of:
Sliced and de-seeded cucumbers, avocados, fresh chives chopped up, fresh garden cilantro chopped finely, and two limes which I cut in half and squeezed on top. Add a little salt and stir. The family like it and it was so healthy. I was glad there was some for breakfast.