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With removing the dairy.  It’s been 4 weeks.  I have not noticed anything different at all.  I’m planning on adding half-n-half and Kerrygold butter (grass fed cows) back into rotation in the next week.  Cheese, etc will remain off the list for now.  Cheese usually feels like lead in my stomach (even though the process of eating it is enjoyable).

I have decided to try cutting out grains, though and will probably take the plunge in about a week.  I’ve been gluten-free for about 2 months now.  Grains usually make me feel sluggish and I find I do better/feel better after higher protein and fat meals.  Every work day morning I start out with eggs over medium and that powers me through the morning well.

I hope to have all this stuff worked out by the new year since we will start trying for baby #2 then and I want to have a plan of eating in place that makes me feel my best.


How dare it!

Still gluten-free, sugar-free and dairy-free.  I have had wine a few times and totally broke out from it.  So no vino until our wedding anniversary and Thanksgiving.  Not worth it.

I miss cheese and half-n-half in my coffee.

I can’t say I have any more energy from any of this, though.  Sigh.  I’m not getting in any extra exercise like yoga or anything.  That’s my next step but it is the hardest.  It’s hard to be so busy plus have low energy plus make oneself exercise.  I know others have achieved this so somehow I will to.  When, we will see….

I’ve been dairy-free since Monday.  I miss my coffee creamer (half-n-half)!  Wah!

Both Thanksgiving and Christmas days I plan to eat whatever.  Then I will re-evaluate the gluten and dairy-free lifestyle.

I’m just putting this out there.

I am thinking of also trying to be dairy-free.

My skin is pretty good – occasional flare ups and they seem hormone-related.  But I am thinking of dropping dairy to see if it helps with energy levels (still low – is it me or just normal f/t working mommyhood??) and to see if it helps clear up my sinuses a bit.

This is a big change for me.  I love brie, my yogurt, cream in my coffee, and good butter.  I also LOVE ice cream but since discovering agave syrup sweetened coconut ice cream I am very much fine in that department.

Anyway, it’s a thought.  A slightly scary thought.  But the holidays are soon and I see that as a stopping point for the gluten-free experiment so it will be that for the dairy-free one as well (not the sugar-free one – that’s staying put).**

Tonight, though, brie cheese will be eaten.

**I will be eating what I want on Thanksgiving and also Christmas day.  After that I will decide if the gluten (and possibly dairy, now) is a real issue for me or not.

After a day of jury duty (I was excused – my finances are quite pleased), I wanted a treat.  Really I wanted a glass of wine but I’m holding off on that until late August (Z’s birthday).  So I bought my first pint of Coconut Bliss ice cream (cappucino) after seeing an ad in Yoga Journal today.  It is sweetened with agave syrup.  And boy was it expensive.  I am definitely planning on purchasing an ice cream maker sooner than later.

It was incredibly yummy.  I don’t think I would have known that it was dairy or sugar free.  It had just the right sweetness (so maybe if it was laden with sugar it would have been too sweet for me??).  Creamy.  Rich.  Yummy goodness.

Alas, my vacation is over.  The good news is that I only work in July for the summer and the days are short (I work at a school).  The bad news is that I am not in love with my job and want to be a SAHM (stay at home mom).  That’s in the works and I’m just sucking it up in the mean time.  But I’m still a tad cranky, heh.

It’s been one week since going sugar-free.  I feel good – not fabulous or anything but good and fine.  The only cravings I have now are occasional ones for a nice glass of wine.

Like I said yesterday, I suspect I have a problem with excess candida.  But, also like I said, the idea of the candida diet intimidates the shit out of me.  I’ve been off and on thinking about it all day today.  It’s so restrictive and that’s a trigger for me due to my disordered eating issues.  The idea of cutting out mushrooms, one of my favoritest favorite foods in the whole world makes my head spin.  And gets the Head Crazies chattering away which is something I’d like to avoid.

So, what does this mean?  Would I never try an anti-candida diet just because of food issues and body image problems?  Nah.  I would.  I would just work on getting over myself.  But I don’t think I am quite there yet and also I’m not quite convinced that such a restrictive diet is necessary (I may eat my words someday, pun intended, I know…).

I am thinking that in August if my skin issues are still bad I will cut out gluten.  And if I am still struggling with adult acne in mid-September then dairy will be next on the chopping block.  And that’s it, for a while.  I think.  I may have a totally different opinion by Fall.  I may be ready to do more, who knows.  But that’s what’s making me comfortable in my noggin at this point in the journey and that’s good enough for me.

The husband and I are also trying for #2 come the new year as well so that’s been another factor.  Do I really want to deal with the anti-candida diet when pregnant?  I’m betting no.

I still, however, totally reserve the right to change my mind at any given point during this journey.  I’m good at that.

What I’m not good at is cooking.  I have no feel for it.  It’s an art I don’t get.  I must have a recipe.  I do not know how to whip together things.  My brain is not wired in this way.  But I did decide to go all wild and crazy (yes, what I am about to share is wild for me in the kitchen creation area.  Feel free to point and laugh) and make up a sugar-free chocolate goody.

2T coconut oil
56 grams 100% Cacao Unsweetened Chocolate (mine was baking chocolate from Trader Joe’s)
3T shredded Coconut
1 banana

Slice banana and place on wax paper in one layer (inside something with edges – I used a plastic container).  I made sure the slices had a bit of space in between each one.

Melt oil and chocolate together over medium-low heat, stirring frequently.  Then add the shredded coconut and mix well together.  Pour mixture evenly over the banana slices.  Make sure to spread out chocolate and coconut over each slice.  Chill in the fridge to harden.

Then break off a pieces or two and enjoy!

I just made these today so I am clueless on how they will keep in the fridge.



I thought they were tasty – I think next time I will either do bigger pieces of banana or try it with a different fruit all together.  The 100% cacao is so intense and really kills my chocolate cravings.  I am loving it more and more each day.


July 2018
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