Gluten-Free Society Home Forums All Gluten Free All The Time I’ve been true gluten free for seven months

Viewing 7 posts - 1 through 7 (of 7 total)
  • Author
  • #7981

    It was a little confusing and overwhelming in the early days, but living true gluten free is simply routine now. I don't visit here very much these days because my life feels so normal that I don't think about the diet very much.  Laugh  I popped in today to see if anything about the Boot Camp was posted.  I won't be able to make the kick off meeting and I was hoping to find some info here.

    So anyway, I've got the eating healthy routine running smoothly.  The key for me is planning ahead so I am NEVER without healthy options.  We bought a freezer for our Wellness meats that we order online.  We order bacon, pork chops, sausage and other grassfed meats that I can't buy at Whole Foods.  The extra planning and effort has paid off big time.  I feel fantastic.  I sleep well.  I lost a few pounds without trying.  I should lose another 10 pounds.  Now that I have the diet weaved into the fabric of my life, I need to get serious about exercise. 

    If anyone new is reading this, I hope my post gives you encouragement.  Stick with the true gluten free diet and you will find a new normal in your life.  And the new normal will include a healthier you.



        If you have a chance can you list some of the item you eat on a daily bases, so I can see what a Route is really like. And were do you order you meat?  It's been hard for me to keep ahead of the game and don't seem to have time to get items ready ahead of time.  I look at so many recipes that sometimes I don't really know were to start. But I try to stick to the simply ones.

    Thanks, molly


    Hey Molly,


    Here is a plan for you for a day, this is what i am going to eat today, hope it helps



    Smothie made with organic frozen berries-srawberries and blueberries, apple juice, if you have time make fresh orange juice instead, 2 spoons of almond or your favourite nut  butter and a little water.

    Fruit – honey dew melon


    Lunch Chicken salad made with leftover chickecn breast baked with cumin, lemon juice and grapesed oil.

    Cut the chicken into small pieces, add cut  lettice, baby spinach leaves, avocado, gojdi (spell.??) berries, pumkin seeds, olive oil and a bit of salt.



    Grass-fed beef kebabs -find recipe on the forum

    Kale, cooked in some oil with gralic and shallot (add garlic and shallot 5 min. before you turn the stove off)

    Baked butternut squash, add some cinamon on top


    Dessert _Snickerdoodle cookie, maybe 2 cookies (recipe from Dr. Osborne's book or find the one on the forum and your favorite milk, almond or coconut milk



    I don't have a set routine.  My diet is highly variable.  It always was, as I like all foods and my joy in food is variety.  The only thing I have changed is I make sure everything is grain free.  That means I do all my own cooking to ensure I do not eat any traces of grain.  I've only eaten out twice since I was diagnosed.  

    I replaced pasta and rice with spaghetti squash or white potato.  Many of the old saucey foods I loved to put on pasta or rice taste fantastic on spaghetti squash or on a baked potato. 

    Any grass fed meat that I can't find at Whole Foods is purchased from US Wellness Meats.  Dr. O has a link to US Wellness Meats on this website.  Go to the GF Products tab above and look for meats.  We buy our pork chops, bacon and sausage from US Wellness Meats.  We also buy our butter, short ribs, and hamburger meat from them.  Since we have a freezer, we always buy 40 pounds or more to get free shipping.  And recently we started buying things that are on sale to try those meat products out.  The only disapointment I have had was the beef tips we bought from them were tough.  But I put that in a pressure cooker to tenderize and they are ok.  No problem, but I won't order beef tips again.

    Sometimes I feel like cooking a lot and I make grain-free bread, cookies, muffins for snacks.  Sometimes I don't want to spend much time in the kitchen and that's when I eat more raw foods like walnuts, veggies or fruit for snacks.  I eat a huge variety of veggies for side dishes.  Right now I am on a brussel sprout kick.  So easy.  Just steam them and either eat them plain or put grass fed butter (from US Wellness) on them.  By the way, we have a local dairy man that sells grass fed butter too.  But I like the taste of US Wellness butter better.

    When I cook, I always double or triple what I actually need.  Say, if I make Chili or spaghetti sauce, I make a big batch and freeze portions for ready-to-eat meals later on.  Same with bread.  If I make one loaf, I may as well make two and put the second one in the freezer.  This way, I almost always have a variety of something ready to eat in the freezer.  I bought a rotisserie oven big enough to cook two chickens at once.  I debone the chicken and put them up in single sized portions.  It all sounds like a lot of work, but it isn't.  It really is not any trouble at all.  I have so much energy, nothing seems like a chore any more.  I'm just living!


    What kind of bread do you make?



    The bread I make is from Dr. O's cook book.  It is almond meal based.  Not a good sandwich bread, but it makes a good toast for jam or peanut butter.  I have not found a bread I like for sandwiches.  So I have pretty much stopped eating sandwiches.  But at least I still have my toast!  🙂


    I have found a bread I like for sandwiches, it is in Elana's almond flour cookbook.  I will have to look his up and see if it is like Elanas. Her's is mostly from almond butter. I'm always looking for different bread though (variety).


Viewing 7 posts - 1 through 7 (of 7 total)
  • You must be logged in to reply to this topic.