We’ve chatted recently about my (Heidi’s) new Hashimoto’s diagnosis and about the different doctors I saw as I tried to figure things out. I’ve been a little behind the times in actually getting the posts live here on Red Checkered. I’ve already been on my new autoimmune diet for over two months!
“Cans” and “Can-Nots”
So what am I eating these days? Well, sometimes it’s easier to explain my autoimmune diet in terms of what I’m not eating: basically no grains, no dairy, no sugar (including natural sweeteners such as honey), no legumes, no nightshade vegetables (tomatoes, tomatillos, potatoes, eggplants, and peppers, including pepper-derived spices such as paprika), no tropical fruits, and no nuts or seeds. I do have a couple of exceptions; for example, I’m allowed to have well-cooked kidney beans and raw cashews, since I didn’t have an autoimmune response to these in my blood panel. Also, I can eat eggs (victory dance!!!), which usually aren’t allowed on this type of diet, since I responded well to both egg whites and yolks on the panel, as well.
So what’s left?! Meat, lots of vegetables, many kinds of fruit, coconut products, salt, black pepper, many spices and seasonings (although the pepper restriction really slims down the selection). With time, I’d love to share some of the recipes we’ve tried and come up with on our own. However, most of the time, I’ve discovered that a meal really consists of pairing together lots of single ingredients.
It’s a Vegetable Life
Roasting and steaming vegetables is big business in our house these days. I like to roast several vegetables the same day, and then keep them in separate containers in the fridge. (As an added bonus, I can use the same pan several times before I wash it that way.) In a pinch, some meat (such as chicken strips baked ahead of time) and a couple of vegetables makes a quick meal. And hard-boiled eggs make a fantastic snack.
Taft and I have discovered that we love Brussels sprouts (who knew!?). Asparagus, radishes, carrots, broccoli, cauliflower, onions, sweet potatoes, yams, plantains, spinach, swiss chard, bok choy, and kale are all becoming frequent guests in our kitchen. Oh yes, and cabbage. We are loving cabbage—green and red—around here. It’s really tasty sautéed for breakfast.
When yogurt and cereal are off-limits for breakfast, vegetables start to look really appealing. 🙂 Taft isn’t following my autoimmune diet 100% (he’s more like 75%), but even he’s starting to feel and look better.
Yes, it’s making a difference. There are plenty of challenges—moments when it seems like a bar of chocolate is the real answer to life’s problems—but we can tell that we’re moving in a good direction. We’re far from crossing the finish line, but I’m starting to feel better. My fatigue is gradually improving, and daily headaches are a thing of the past. Even my thyroid antibodies are starting to drop!