Tuesday

Had a little bit of a lesion outbreak that I started noticing late in the day yesterday. Two on my lip, two inside my cheeks, one on my tongue… all minor, but irritating, and seemed to be ready to grow into a major problem. I started using the dexamethasone mouthwash more regularly (I’ve been avoiding it, not wanting to disable my immune system even more than the prednisone is already, given the respiratory bug that’s been plaguing our house). But they (the lesions) seem to have calmed down today. I was a little nervous, but I think they’re going to head out before they become an issue. Whew!

Breakfast was homemade granola (from the Immune System Recovery Plan) with apples and almond milk.

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Dug some stuff out of the fridge to juice with lunch.

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And had the juice with leftover rosemary potatoes and a jarred, organic white cabbage and baby beet salad.

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My daughter’s favorite treat when we go shopping at the health food store. She loves her some seaweed snacks. But she let me eat a few.

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And MY favorite treat when we go to the health food store: kombucha.

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Snacked on these and some trail mix during nap time.

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And juiced this stuff. That’s a lot of ginger. Very spicy. But I want to fire up my gut and get to the next level of health before I go in to see the integrative doc at the end of this month and discuss tapering off prednisone. I’ve got to be strong and ready.

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Dinner was a microwaved burrito. I topped it with fermented carrots and cauliflower. That sounds weird, but it was actually really good. So far, fermented veggies seem to work well with any savory dish that could use a little extra salty flavor. And they improve digestion of whatever you’re eating.

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Thursday

Breakfast was 2 slices of homemade farmhouse seed bread with coconut spread. Tried to take a photo, but phone was acting up.

Spent the day out running errands. Came home to this quick lunch of grape leaves and kombucha.

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Snacked on trail mix and diluted cherry juice throughout the day.

Dinner was a can of tuna (not Albacore- because that’s higher in mercury) mixed with raw sauerkraut. This was really good. I’ll be including fermented veggies in my tuna salad from now on. No need for mayo.

Since I haven’t been juicing, I drank a few shots of frozen wheatgrass and about 12 oz of green drink mix (lots of spiruluna, barley grass, mushrooms, probiotics, etc).

I’ve got to get to the store or farmer’s market soon for juicing produce. Maybe tomorrow…

I don’t want to jinx it, but I have been feeling really, really good the last couple of days. I still have a couple of healing lesions, but the thrush has receded, my energy levels are up, and I feel a deeper sense of wellness than I have in a long time. Hoping this is a response to the elimination diet and will continue.

Tuesday

Tongue is slightly less swollen this morning. Lesions all still in the healing process- all seem to be on the way out rather than getting worse. And I just realized this morning that I cannot remember the last time I had bad night sweats. That’s pretty significant. Not sure what may have caused that change.

Breakfast was easy- warmed up the quiches I made yesterday, and sliced up a watermelon.

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My husband is home, so I’m making his favorite for lunch- pizza. Though I’m sure he’d rather have a slice from our old neighborhood Italian joint in Queens than have this healthy version…

Got the crust recipe from “Nourishing Meals.”

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Dry ingredients…

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Wet ingredients…

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Finished product…

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Herbs from the garden that made it into the pizza- basil, oregano, rosemary.

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I used a no salt added jarred marinara sauce. Dressed it up with herbs and himilayan salt and boosted the nutrition (and thickened it up) with carrot pulp leftover and frozen from juicing.

Roasted cauliflower, onions, and garlic and layered those on top of a layer of whole basil leaves. Then sprinkled daiya cheese over the top and finished it off with a bit more chopped basil and oregano.

Great flavor, though the texture of the crust was a bit cakey. I’d definitely make this again.

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Love me some coconut water.

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Alkalizing green juice.

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Carrot juice.

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Had a kombucha explosion in the car. Have GOT to try to make this stuff myself soon. Very soon.

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Dinner was veggie sushi with spiralized jicama, red pepper, avocado, bragg’s liquid aminos, hemp seeds, and hemp oil. A simple salad and leftover miso soup (diluted and stretched with organic vegetable broth.)

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Somebody is loving spiralized jicama. And apparently, miso soup is now her favorite food. She ate 3 bowls of it.

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