Kate what's a typical food day look like for you after all this time?
See my Star McDougaller profile below.
When I was dignosed with an autoimmune disease called eosinipohilic esophagitis earlier this year, my diet became very limited. I can no longer eat soy (or any legume except for green peas and snow peas), nuts, nightshade vegetables (no white potatoes, tomatoes, eggplant or peppers), mushrooms, citrus fruits, bananas or any grain with gluten. A typical day for me would be:
Breakfast: Bowl of microwaved gluten-free grain (oats, quinoa, buckwheat, corn grits, amaranth, brown rice, etc.) and cooked fruit (raisins, peaches or blueberries)
Lunch: Large bowl of steamed mixed vegetables (spinach, 'california-style' vegetables, green beans, brussel sprouts, nutritional yeast) followed by a sweet potato microwaved with a diced apple or pear.
Dinner: Water stir-fried vegetables (cabbage, kale, broccoli, summer squash, carrots, onions and garlic) served over brown rice, millet or quinoa.
Dessert: microwaved winter squash cooked with pineapple or peaches or mango.
For spices I use garlic powder, salt, cinnamon, and a product called 'Coconut Aminos' - as a substitute for soy sauce in my stir-fry.
Simple, basic whole foods.