Week eight was a challenging week due to insomnia. Consistently waking up in the middle of the night and needing several hours to fall back asleep is causing me to eat too little during the day, typically only eating brunch and dinner.
So, in case the insomnia is connected to not eating enough and not due to the current treatment regime we’re doing, I decided on Friday night that I would get up and eat something in the middle of the night every time I wake up and can’t go back to sleep quickly to see if that would help.
The new treatment, which is connected with this diet and the testing and work with my practitioner that I posted about in my initial post in this series, has completely eliminated all of my pain and restored me to normal functioning with everything except the insomnia and still having to keep a casual eye towards not eating too much histamine. We will see if it has had any effect on my periods during my next cycle.
But I have returned to functioning well, no brain fog, no pain, and all of the other symptoms have left me. I can now leave the house, do housework, parent well, do my job and I have resumed living normally again.
I will continue the treatment plan carefully, knowing that my long-term adherence is what will permanently change the landscape of my gut and keep it where we need it, as my body still needs these phytonutrients. This doesn’t mean it’s time to slack off on eating 40 plants. It means that it is time to double down and make sure I stay on the path, to keep such wonderful results going!
After a 1:30am bedtime on Saturday night thanks to the winter homeschool formal plus having overnight guests as a result of the formal, we all slept through breakfast and had a huge brunch.
Bacon, toast, scrambled eggs, hot chocolate, pumpkin butter, strawberry preserves, coffee and more. That gave me white rice and brown rice in the toast, pumpkin in the pumpkin butter, cocoa and coconut in the hot chocolate.
Dinner was kinda forgotten in between naps.
Still dealing with insmonia on top of a messed up sleep schedule, a very late breakfast was a bowl of oatmeal with peanut butter.
Dinner was Indian Butter Chicken over rice that I boiled instead of cooking as usual, to reduce the amount of arsenic in it. The results were good, and I will continue to use this method with white and brown rice to reduce the amount of arsenic we are exposed to.
The recipe calls for garam masala, and that is a spice mix I don’t keep on hand. I used this recipe to make some.
For a snack, I had a few gluten-free pretzels and some chocolate chips.
Tuesday morning began with a cookie bar. We had made them the night before so the kids could eat something in the car on the way to school, and then they called a snow day. Because I slept in, I didn’t eat until noon.
For ‘linner’ we had cornbread muffins, vegan sour cream and taco soup. For the soup, I used frozen instead of canned corn, freshly cooked black, kidney and pinto beans instead of canned (and I doubled the amount of beans). I used my homemade taco seasoning mix and I skipped the ranch mix.
For the cornbread muffins, we used a mix from Bob’s Red Mill. As we are still working on using up items from the pantry, the mixes are a couple of months from expiration, so it was time for them to go.
This gave me corn, rice, cashews, black beans, pinto beans, green chilies, tomato, onion, green pepper, chilies and garlic. I put black olives on top. I would have also put cilantro on top, but we are out.
I had trouble falling asleep, I couldn’t get warm thanks to the polar blast weather, so I got up and had a big spoonful of peanut butter to warm me up. That helped me warm up. I didn’t get enough food during the day.
I had leftover taco soup and cornbread muffins for both lunch and dinner.
Breakfast was chocolate chip pumpkin muffins from the freezer. These contained pumpkin, white rice and red apple.
Dinner was scrambled eggs and hash browns with a lot of freshly cracked black pepper. During the meal, I encountered what I thought was a piece of eggshell. Turns out, it was a piece of the cast iron pan!
Friday morning started with a nice Buddha Bowl for brunch. A base of cooked teff. Left to right: walnuts, finely shredded coconut, fruit compote and a mixture of almond milk yogurt and black chia seeds. Drizzled with peanut butter mixed with almond milk and sprinkled with carob powder.
The fruit compote is cherry, strawberry, blueberry, prunes, dates and cranberries.
For dinner, we had Mexican. I made chicken taquitos. It contained corn, green chilies, cumin, garlic, onion
The sour cream was made with cashews. We followed this recipe as written, and we like it. This recipe is our go to sour cream replacement.
The Mexican rice contained white rice, tomato, garlic, onion
The creamy pinto beans contained pinto beans, onion, garlic, cumin, and red chilies. I adapted this recipe and did not mash the beans. The potato masher was MIA. I used a little bit of bacon grease instead of the vegetable oil.
The cheese sauce contained nutritional yeast, garlic, onion, cumin, chilies, and turmeric. I followed this recipe, my first time trying it. I give it three out of five stars.
The salad is sunflower seeds, black olives, and the standard spinach and Spring mix that I purchase weekly. The dressing is cumin and lime. That gave me lime, cumin. The Spring greens contained spinach, green leaf lettuce, mizuna, tango lettuce, green oak lettuce, red leaf lettuce and chard greens.
I had some dark chocolate and a few pieces of ginger for a snack.
I was up at 3am with insomnia, so I ate leftover taquitos, cold, out of hand while standiing in front of the fridge. I was finally able to go back to sleep about 7am.
For breakfast at 11am, I had leftovers from Friday’s Buddha bowl. Teff, fruit compote, peanut butter drizzle
For lunch at
For dinner, we had Hoppin John. It contained black-eyed peas, carrot, celery, and onion, over rice.
I had several pieces of ginger as a snack.
- White rice
- Brown rice
- Black beans
- Pinto beans
- Kidney beans
- Green chilies
- Green pepper
- Black olives
- Red apple
- Prune (plum)
- Black chia seeds
- White potato
- Black pepper
- Sunflower seeds
- Green leaf lettuce
- Tango lettuce
- Green oak lettuce
- Red leaf lettuce
- Chard greens
- Black-Eyed Peas