*RECIPES START AFTER THE FORWARD, SO PLEASE SCROLL DOWN IF YOU’RE INTERESTED IN VIEWING THEM.
FORWARD: There is no easy way for me to tell you this, but healthy eating is a must for those of us with a chronic illness. This has been a very hard process for me to “figure out”. One of the issues I’ve continually struggled with is my love for processed foods (and comfort foods). However, I can happily say that I now crave fresh, whole foods that are packed with anti-inflammatory benefits. But this has been a long (and hard) time coming. My love for sugar, baking, and big home-style meals, still get the best of me at times. Especially when I’m having company over. (Ugh)
If you struggle with this as I do, please just start replacing one snack (or meal) a day with something healthy. Once you get that under your belt, increase that to two healthy snacks (or meals) a day, and continue increasing as you get used to the healthier versions. I promise you that before long, you will crave healthy foods and versions of your favorite meals, over your old standbys.
I’m not sure what your illness is, but I will be sharing anti-inflammatory recipes below, which benefit Lupus. So, in other words, this is for people struggling with Lupus, but would also be beneficial for a myriad of other diseases (such as Rheumatoid arthritis). But please check with your Dr. to see what eating plan would work best for you. And listen to your body. Keep a little food journal on hand to write down how you feel after eating/drinking something. If it doesn’t agree with your body, take it off your list. But if you’re just not liking the taste of something that you know is healthy for you… try cooking it a different way. Google healthy ways to make it and then sample them. In no time you will become a chef in your own kitchen. Study your disease, study what nutrients are beneficial toward healing your symptoms. And start stocking your pantry and refrigerator with go-to foods that you don’t have to feel guilty about eating.
Also, eat for medicinal purposes and not to lose weight. The truth is, you will most likely lose weight (unless your medications aren’t allowing it right now; example: prednisone). Because the truth is, when you’re eating for health… eventually your weight will neutralize. And, once you’re off your steroids… just imagine the weight you’ll be dropping. At this moment I’m 30#s over where I would like to be, but that is because I’m still unable to go off my daily steroid intake. However, by eating healthy, I’m healthier. Which is amazing at this point in my life. I know that once I’m off prednisone my weight will drop.
I like to give a BIG shout out to God every time I feed my body with fresh foods. He is providing me with the education, and the nutrients I need to heal my body.
The more nutrients we put into our bodies, the less flares we will have. “Here is to remission, my friends!”
One more note I’d like to add… it’s very hard to find the correct diet when your purpose is to lose weight. But when you’re researching your disease and taking notes on what things are beneficial for your symptoms, then eating healthy for “your needs” will take precedence over the millions of “diet plans” out there. It’s not about losing 50#s overnight. It’s about eating medicinal foods for healing. Losing weight will be a wonderful side benefit.
Hot Cereal with Dried Fruit
This is a great recipe for when you’re in a flare. It’s also beneficial to for your kidneys, fatigue, cardio care, bones, and it’s wheat and gluten free.
3/4 C Almond Milk (I prefer Almond milk because it’s enriched with vitamin A which is good for vision (Lupus can cause vision problems), cell growth, and immune problems, and vitamin D (which absorbs calcium which is needed for our bones)
1/4 Cup of Buckwheat (High in fiber and protein, and is gluten free. It is also great healthy fiber, which people with celiac issues can use). There are many other wonderful nutrients in Buckwheat, so research this fruit seed.
1 tsp ground flax seed (Helps reduce damage to your cells, contains fiber for constipation, and irritable bowls, and Lignan’s which are antioxidants and help repair cell damage).
1/4 C of dried apples (lower cardiovascular risk, reduce cholesterol)
1/4 C of dried apricots (antioxidant, high in magnesium, and rich in vitamin A)
Pure Maple syrup, or stevia, or honey as your preferred sweetener.
Add buckwheat and Almond milk to your pot and bring to a boil. Reduce heat to the lowest setting and stir well. Cover and cook, stirring occasionally for 8 minutes. Add your dried fruit, cover, and cook for another 2 minutes.
Pour into your bowl and drizzle your pure maple syrup on top.
* In a hurry? Put your buckwheat and almond milk in your bowl, insert into microwave for 3 minutes, stir well. Take out, stir in your dried fruit and let sit for 2 minutes. Drizzle/sprinkle with your preferred sweetener.