My second visit to Cleveland in July was a bit more focused now that I had a diagnosis. My hour with Dr. Young was fascinating and enlightening as she explained the nuances of all of my tests. The pieces of the puzzle were all starting to fit together.
The time with the nutritionist was equally valuable. Trisha is my lighthouse as I navigate the sea of celiac and being gluten free. While Dr. Young is soothing and calming, Trisha is a mover and a shaker. She’s got food knowledge spilling out of her ears and I can’t absorb it fast enough. This is the folder I was given on my first visit to the Cleveland Clinic.
And this is how it looked after my second visit with Trisha:
Sometimes my eyes glaze over when I look at it. How can anyone, eh-em, “digest” that much information? But then I remember her key points:
- Drink half my body weight* in water everyday. (Clearly she’s not a teacher stuck in a classroom all day.. but I am getting better at this..) * In ounces.
- When at the grocery store, remember that anything with more than 5 ingredients is considered “processed food”
- Avoid processed food. (Even if it’s gluten-free)
- Follow the 80/20 rule. (Whole foods, lots of veggies, healthy fats and lean protein 80% of the time.)
- Gluten-free 100% time.
Five simple rules make that folder a whole lot less intimidating. Thank goodness for the K.I.S.S. method or I’d be S.O.L.
Speaking of keeping it simple, I found this salad dressing and I can’t say enough about how easy and delicious it is. I discovered it on the Tone It Up girls Karena & Katrina’s Instagram account and you can find it here. I made some slight adjustments to it as I don’t like agave, and to balance out the acidity a bit for my palate. You’ll need:
1 TBS maple syrup
2 TBS olive oil
1 TBS fresh lemon juice
2 TBS apple cider vinegar
Toss it all into your food processor.
I mix it up with kale, cabbage and sunflower and pomegranate seeds.
Toss some grilled chicken over top, or serve with a piece of salmon and you’ve got yourself a meal. The most recent time I made it I didn’t have any pomegranate seeds, so I opted for crispy chick peas. You can find that recipe here.
A word about the crispy chick peas. They are spicy. I loved the combination of the sweet dressing with the spicy seasoning. But if spice is not your thing, I would omit the cayenne pepper and turmeric.
Simple. Packed with nutrients. And delicious.
One cannot think well, love well, sleep well, if one has not dined well.