Such a great list! I would add to it: if the special diet is stressing you out, and you're doing it specifically for a health reason that is tied to stress... it's worth thinking about. It's so hard to weigh up what stresses us out the most, and if there are obvious, immediate reactions to certain foods, then that's one thing... but the whole "this might be a trigger so we're going to eliminate it" can be a stressor in itself!
Yes, Kerri! That is such wise advice. So many of the elimination diet templates are needlessly restrictive and it causes so much stress! I rarely recommend that people cut out anything they don’t absolutely have to anymore. I wish someone had told me that earlier before I got trapped in a much narrower box of food than I’d prefer.
Have you had any luck with reintroductions after gut healing? I never thought it would be possible but it seems like maybe I’ve turned a corner. (So many probiotics 😅 later)
I’m making (very) slow progress. Homeopathy has been the biggest needle mover along with the stress management, but it’s a lot of tiny steps forward and backwards. The fact that I haven’t lost ground during the pregnancy/postpartum transitions is huge though!
Maybe I'll have to write out a health journey post at some point. I have done a lot of detoxing, but all very slow and gentle as I've been nursing or pregnant for 10 years straight. It really limits options, though I'm not entirely convinced that is a bad thing -- low and slow seems to work better, it just takes a long time.
Let's have a moment of silence for the vast amount of low-fat food in the Boomer's kitchens (and that a lot of us grew up with, along with an even worse diet culture. I'm glad those tides are turning.) — I take fat in all forms whenever I can!!!
And breakfast foods as a construct. haha Yes. I remember in college when I went on a learning trip to Israel, those breakfasts were always a spread of fresh, herbed veggies, cheese, olives, meat, and fruit. The Mediterranean culture knows how to do it. (Dinner leftovers are also great for breakfast. Sometimes I need to remind myself I'm not just a slob for doing so. It's just.... food. )
The things I ate in high school and college 😭 the joy I missed. The low calorie, no calorie non food… the NON FAT lattes when I could still drink dairy. Such a travesty!
“A moment of silence for the vast amount of low-fat food in the Boomer's kitchens” 😂😂😂 and alllll the parental judgement for eating organic butter, bacon, eggs, and all the other healthy fats out there!!
Anectodally I totally get what you mean about the carbohydrates! My parents went super low carb when I was a teen and I still have dumb habits of trying to go low carb which just does not serve me. And I totally understand the healthy not equaling skinny.
On a separate note, how do you get your kids to eat this? My kids are 2 and 4 and would maayyyybe pick at the potatoes. Does this get better as your kids get older?
I wish I had good picky eating advice, but it’s not something we’ve dealt with a ton and I couldn’t tell you why for sure. We don’t really give kids the option of a separate meal — they just eat what we’re eating, but I know that’s not helpful if you’re trying to transition. I do know that it’s very normal for a child, especially a toddler, to need upwards of 10 exposures to a new food.
Wow, this list is amazing and so affirming and encouraging. Perfectionism towards your diet can quickly become a control issue. Of course, with allergies and intolerances you *do* need to control what you are eating, but I know from experience how easy it is to spiral into disordered eating or an unhealthy attitude toward your body as a side effect of trying to honor a very realy allergy or intolerance.
I have been trying to focus lately on the "fed is best" attitude (usually used when discussing breastfeeding vs. formula-feeding) in my own eating. If there is something I really need to avoid, for example, because of my personality I also need to guard against that need seeping over and tempting me to also undereat or eat nothing in certain categories, etc.
“Changing your diet won’t work if you don’t deal with your life.” is a wise point. I learned this the hard way. The first time I tried to lose weight, I lost 100 lbs due to restrictive dieting then gained at least 65 back because I didn't fix my disordered eating habits. Once I fixed the mental relationship to food and underlying stress, I was able to get to a healthy weight and keep it off for good.
Yes, like any addictive coping mechanism it's really hard to make changes if you don't deal with the need that the thing is meeting. You still have to meet the need, even if it's not with food!
I like the advice on the beans...my body doesn’t process them easily, but this encouraged me to find new ways to help my digestion of this food specifically rather than write them off altogether :)
I think some people do better with certain ones. My family (not me sadly) does well with black beans, but lentils and chickpeas are really hard on my husband. I've heard from a few people that moong dal -- what they use for kitchari, which is traditionally an Ayurvedic healing dish -- are easiest to digest. And white beans tend to be a little easier too. I think green lentils, chickpeas, pinto and kidney are all much trickier. I've always been told to soak overnight with either whey, vinegar or lemon juice, then drain that water and rinse, then pressure cook (or cheat and buy the organic canned ones! that's actually what I do!)
I am going to have to ask him, because I don’t know… I think there’s a few options, because he’s gone through a few iterations. I’m sure YouTube was involved 😂
We’ve had great luck with YouTube and a simple sharpener. It’s basically about getting a good angle. (At least, according to what we’ve learned, but my friend who went to culinary school confirms this.)
Such a great list! I would add to it: if the special diet is stressing you out, and you're doing it specifically for a health reason that is tied to stress... it's worth thinking about. It's so hard to weigh up what stresses us out the most, and if there are obvious, immediate reactions to certain foods, then that's one thing... but the whole "this might be a trigger so we're going to eliminate it" can be a stressor in itself!
I look forward to these recipes :)
Yes, Kerri! That is such wise advice. So many of the elimination diet templates are needlessly restrictive and it causes so much stress! I rarely recommend that people cut out anything they don’t absolutely have to anymore. I wish someone had told me that earlier before I got trapped in a much narrower box of food than I’d prefer.
Have you had any luck with reintroductions after gut healing? I never thought it would be possible but it seems like maybe I’ve turned a corner. (So many probiotics 😅 later)
I’m making (very) slow progress. Homeopathy has been the biggest needle mover along with the stress management, but it’s a lot of tiny steps forward and backwards. The fact that I haven’t lost ground during the pregnancy/postpartum transitions is huge though!
“Low and slow.” It’s so much harder than just popping a pill but it’s definitely more in tune with how we are designed!
How interesting about homeopathy! Did you do a heavy metal detox or anything? And gosh yes the hormone fluctuations can be crazy
Maybe I'll have to write out a health journey post at some point. I have done a lot of detoxing, but all very slow and gentle as I've been nursing or pregnant for 10 years straight. It really limits options, though I'm not entirely convinced that is a bad thing -- low and slow seems to work better, it just takes a long time.
Let's have a moment of silence for the vast amount of low-fat food in the Boomer's kitchens (and that a lot of us grew up with, along with an even worse diet culture. I'm glad those tides are turning.) — I take fat in all forms whenever I can!!!
And breakfast foods as a construct. haha Yes. I remember in college when I went on a learning trip to Israel, those breakfasts were always a spread of fresh, herbed veggies, cheese, olives, meat, and fruit. The Mediterranean culture knows how to do it. (Dinner leftovers are also great for breakfast. Sometimes I need to remind myself I'm not just a slob for doing so. It's just.... food. )
The things I ate in high school and college 😭 the joy I missed. The low calorie, no calorie non food… the NON FAT lattes when I could still drink dairy. Such a travesty!
“A moment of silence for the vast amount of low-fat food in the Boomer's kitchens” 😂😂😂 and alllll the parental judgement for eating organic butter, bacon, eggs, and all the other healthy fats out there!!
Anectodally I totally get what you mean about the carbohydrates! My parents went super low carb when I was a teen and I still have dumb habits of trying to go low carb which just does not serve me. And I totally understand the healthy not equaling skinny.
On a separate note, how do you get your kids to eat this? My kids are 2 and 4 and would maayyyybe pick at the potatoes. Does this get better as your kids get older?
I wish I had good picky eating advice, but it’s not something we’ve dealt with a ton and I couldn’t tell you why for sure. We don’t really give kids the option of a separate meal — they just eat what we’re eating, but I know that’s not helpful if you’re trying to transition. I do know that it’s very normal for a child, especially a toddler, to need upwards of 10 exposures to a new food.
Yes! I love this so much! Especially #5 and #9. These are things I've been learning and pondering myself recently. So excited for your future posts!
Thanks, Rachel!
yes to all of it! But #3!!! That one is *key*
...also a very big fan of leftovers for breakfast lol
The lifestyle & stress piece has been huge, really quite pivotal.
Wow, this list is amazing and so affirming and encouraging. Perfectionism towards your diet can quickly become a control issue. Of course, with allergies and intolerances you *do* need to control what you are eating, but I know from experience how easy it is to spiral into disordered eating or an unhealthy attitude toward your body as a side effect of trying to honor a very realy allergy or intolerance.
I have been trying to focus lately on the "fed is best" attitude (usually used when discussing breastfeeding vs. formula-feeding) in my own eating. If there is something I really need to avoid, for example, because of my personality I also need to guard against that need seeping over and tempting me to also undereat or eat nothing in certain categories, etc.
Thanks for the great common sense pep talk!
It’s like the food equivalent of scrupulosity. And really we need a combination of grace and truth in all these areas. I totally get this battle.
This is a good post!
“Changing your diet won’t work if you don’t deal with your life.” is a wise point. I learned this the hard way. The first time I tried to lose weight, I lost 100 lbs due to restrictive dieting then gained at least 65 back because I didn't fix my disordered eating habits. Once I fixed the mental relationship to food and underlying stress, I was able to get to a healthy weight and keep it off for good.
Yes, like any addictive coping mechanism it's really hard to make changes if you don't deal with the need that the thing is meeting. You still have to meet the need, even if it's not with food!
I like the advice on the beans...my body doesn’t process them easily, but this encouraged me to find new ways to help my digestion of this food specifically rather than write them off altogether :)
I think some people do better with certain ones. My family (not me sadly) does well with black beans, but lentils and chickpeas are really hard on my husband. I've heard from a few people that moong dal -- what they use for kitchari, which is traditionally an Ayurvedic healing dish -- are easiest to digest. And white beans tend to be a little easier too. I think green lentils, chickpeas, pinto and kidney are all much trickier. I've always been told to soak overnight with either whey, vinegar or lemon juice, then drain that water and rinse, then pressure cook (or cheat and buy the organic canned ones! that's actually what I do!)
Knives: what does he use to sharpen? Is there a cheater way to do this or is this just a skill that needs to be learned?
I am going to have to ask him, because I don’t know… I think there’s a few options, because he’s gone through a few iterations. I’m sure YouTube was involved 😂
We’ve had great luck with YouTube and a simple sharpener. It’s basically about getting a good angle. (At least, according to what we’ve learned, but my friend who went to culinary school confirms this.)
To the youtubes!