endo diet Archives - Hormones Matter

Dealing With Endometriosis Naturally

Published on November 9, 2016

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In August 2016, I discovered that my endometriomas were shrinking, without surgery or traditional Western medications. I had previously had surgery a year and half before for my endometriosis, and after only 10 months, other endo lesions and cysts developed in various areas, including the bowel. I learned that endo is a chronic condition, and I couldn’t picture my life having many surgeries again.

It was pretty shocking. I was always told I was healthy, or just “aging”, until I was diagnosed with a chronic illness for which medicine can only try to suppress symptoms. The options for traditional treatment of endometriosis are medications, which all have side effects in some form or other, or surgery, which can potentially compromise organ functions and create complications through formation of scar tissue. Both methods do not address the causes of the illness and do not work to rebuild the body’s ideal health and balance.

I did my research. Bowel endo can be risky and difficult to treat. The surgery may either cause perforation of the bowel or may need to remove part of the bowel, decreasing quality of life. I looked for alternatives, and I found out I could improve my symptoms naturally, but only through some serious changes. I become hopeful, trusted in myself, and motivated more than ever.

Many say relief from endometriosis symptoms is out of our hands, but having these symptoms shows that my body is not functioning properly, otherwise my health wouldn’t be compromised. I needed to do everything necessary to help my body heal and work as it should. For instance, for years I suffered with sinus issues and only got corticosteroid spray and many rounds of antibiotics. I now know that my sinus issues were caused by inflammation, and medications deplete the gastrointestinal system, opening the way for candida and leaky gut.

So I approached my disease with many paths: diet, holistic medicine, exercise, toxin reduction and mental support.

Diet and Supplements

With the help of my naturopath, I addressed my diet. We focused on an anti-inflammatory diet overall, adding Brassicae family vegetables, fibre and flax oil to help with estrogen metabolism and clearance. We also did food sensitivity testing in order to help reduce overall inflammation. This also helped with the chronic sinus problems.

I added some supplements in a program individualized for me by my naturopath. I used probiotics to help improve my digestive health. I used a supplement called Estresense to improve estrogen metabolism through cleansing the liver, and to reduce total estrogen in order to balance this with progesterone (helping improve symptoms such as heavy and painful periods). I also used a progesterone cream: to help counter balance the effect of excess estrogen and prevent the progression of endometriosis, and to improve PMS symptoms associated with low progesterone, and excess estrogen (low moods, cramping, acne, insomnia, breast tenderness). I took B-vitamins and magnesium to help with liver metabolism, to improve PMS symptoms associated with low progesterone and excess estrogen. I used fish oils as an anti-inflammatory.

Adapting to the diet and supplements was very difficult. It took several months to understand how important it was for me, through tons of reading and personal experience, and stop grieving the food of my past life. I now do a diet similar to paleo (with only hormone free sources of proteins and mostly organic and unprocessed food ), as most of my food intolerances are important sources of protein in a vegan diet, like beans, nuts and seeds. Indeed, I felt even sicker when once trying the China Study diet, a vegan diet.

A doctor suggested sexyfoodtherapy.com, a great website, where a nutritionist has very yummy recipes and offers a motivational support network to stick to the plan, which includes exercises and meditation.

Other Natural Approaches

I made a point of doing 90 minutes of exercise every day, which included walking, biking and yoga. I discovered that doing the hardest activity in the morning would address my fatigue issues.

Regarding the toxin reductions, I threw away every care product that had toxic components and replaced them with natural ones, or made my own, and I did the same for the house cleaning products. I also substituted plastic containers for glass ones, did skin brushing and castor oil packs.

For mental health and general physical balance, I had acupuncture weekly or biweekly at a community acupuncture studio, which also helped to balance my hormones. I joined a local support group which helped me to understand more of my symptoms, to be able to talk about it to other people, and to inform my family and friends. I also did meditation, Reiki, body talk and Shiatsu. I started to say no to people when they were asking too much for what I could comfortably do. I put myself and my health first, and stayed away from any abusive kind of relationship or situation.

I’m looking forward to the day I’ll be completely cleared of the endometriomas, but I can tell I am feeling much better. Seeing these improvements, my surgeon supports my holistic path. He’s impressed that I can avoid gluten and sugar, but I think it’s necessary. When people feel sorry for me about my lifestyle changes, I tell them, “Why? I am not sorry to feel well!”

It is challenging to maintain this lifestyle, in terms of time management and social activities, but my job allows for flexible hours and most friends are understanding. My very supportive partner is also helping in some of the home chores and sharing these changes in our lives.

Functioning properly is the most important thing for me and I’m very determined to keep this as my number one priority. If I am not functioning well, I am of no use for anybody else.

Highlighted Readings

“Endometriosis: You can Heal Yourself” by Cristiana Zenoni

Endometriosis Resolved

“Never be sick again” by Raymond Francis

“The Hormone Cure” by Sara Gottfried MD

“Taking Charge of your Fertility” by Toni Weschler MPH

“Pandora’s Lunch Box” by Melanie Warner

Anti-Inflammatory Diet Friendly Organic Veggie and Grass-Fed Organic Beef Ragu

by Kelsey Chin

Published on November 15, 2013

3158 views

The anti-inflammatory diet recipe I am sharing with you today is straight up comfort food during those dark, winter days. I’ve been struggling with infertility for over a year now, and was just diagnosed with two hormonal imbalances this week that have been a contributing factor, but which none of my previous reproductive endocrinologists would test for. By a simple blood draw (or five), my doctor is discovering the underlying factors of my infertility, and providing me with a plan to correct them. This will hopefully allow me to avoid the painful and expensive process of IVF, and any flares the fertility drugs might cause to my endometriosis. This cycle we tested my Estradiol (an estrogen) during ovulation, as well as seven days after ovulation, along with a slew of other hormones. Unfortunately for me, my Estradiol was not in balance. Bummer.

But when I am down, a good, hearty, stick-to-your-ribs meal goes a long way. And the great thing about the anti-inflammatory diet is that it works to lower excess environmental estrogens, something none of us really need. One way to do this is by choosing organic, grass-fed beef, which fights inflammation by increasing your Omega-3 fatty acids. It turns out that choosing organic, grass-fed beef can help to increase your Omega-3s in ways I hadn’t even thought about! And the best news…grass-fed beef tastes better!

This recipe came about from a long day, some vegetables that needed to be eaten, and my craving for (gluten-free!) pasta. The result is a sweet, savory, hearty meal that will become a regular in my house. I hope you enjoy it!

Anti-Inflammatory Diet Friendly Organic Veggie and Grass-Fed Organic Beef Ragu
(Isn’t that a mouthful!)

Ingredients (all organic when possible):
1 pound organic, grass-fed ground beef
1 onion, chopped
4 parsnips, peeled and chopped
3 carrots, peeled and chopped
1 red pepper, chopped
1 green pepper, chopped
2 tablespoons coconut oil
1/2 cup vegetable broth
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon crushed garlic
salt and pepper to taste

Directions:

In a deep frying pan, heat 1 tablespoon of coconut oil, and add all chopped vegetables, except the onion, and spices. Cover and sweat until slight color change is observed. Add 1/4 cup of vegetable broth, cover, and continue to cook over low-medium heat until vegetables are very soft and fragrant.

In another frying pan, combine remaining coconut oil and onion over medium heat. Saute for about 3 minutes, then add beef, seasoned with salt and pepper. Brown the beef, and add remaining vegetable broth. Continue to simmer until the broth is no longer visible. Drain excess oil, and add beef and onions to the vegetable mixture. Stir to distribute.

Serve over rice, quinoa, or gluten-free pasta. Smile, enjoy the sweet flavor, and think about the something warm and cozy. 😉

About the Author: Kelsey is an Early Childhood Educator and blogger from the Boston area. She chronicles her journey using sewing as a positive outlet while living with chronic pain and Stage IV Endometriosis. Diagnosed at 22, Kelsey has spent six years learning about her disease, and has recently become active in Endometriosis research and advocacy. She is a published poet who dreams of writing children’s books, and opening her own preschool that supports reading development. To read more about Kelsey’s daily dabblings in sewing, as well as recipes, preschool curriculum ideas, and information about endometriosis, visit her blog at www.silverrosewing.blogspot.com

Doing the Endo Diet at Disney: An Anti-Inflammatory Diet on the Go

by Kelsey Chin

Published on November 1, 2013

3075 views

Recently, my husband and I went on a trip to Disney World to celebrate our anniversary. I immediately wondered how I was going to be able to stick to my anti-inflammatory diet, which requires me to be gluten, dairy, and soy-free. I was also concerned about eating non-organic foods, especially chicken, because of the estrogenic qualities, which could flare my endometriosis. Since cheating on my Endo Diet (as I call it) causes serious stomach upset and painful cramps, I knew I had to do something if I wanted to have a good time (and avoid the restrooms!).

Because I’ve been doing a lot of work on making great choices, I had a plan. First, we were lucky enough to have a kitchen in our hotel room, which meant that I would be able to cook and store enough food for the week. My husband and I planned to eat lunch and dinners at the parks, so we made reservations at restaurants that offered options for me, planned to eat breakfast at the hotel, and brought snacks for me to have to avoid junk food. Here are a few tips for how you can stick to your anti-inflammatory diet while you travel!

Prepare! Prepare! Prepare!

The times I end up cheating and eating something that will cause a flare, it is usually because I am in a rush and have nothing ready to eat. So, I just pick up whatever I can. I avoided that while on vacation by having a plan before I even got to my destination. I made reservations months ahead of time, thought of recipes that I could make in my hotel room, and planned items to shop for the day I arrived. If you have a plan, you’re less likely to make a last-minute mistake.

Make reservations at restaurants that offer items that are anti-inflammatory friendly

In Disney World, there are a LOT of dining options, but many of them are fast and pretty unhealthy. There are a ton of quick-stop places with ice cream, chicken fingers, fries, and hamburgers. These foods bog you down, leaving you feeling sluggish and not as energetic as you need to be to keep up with the pace of Disney. The dairy in ice cream is not only inflammatory, but estrogenic. Chicken fingers are breaded (gluten), and often times, frying oil contains GMO corn, or worse, soy (big anti-inflammatory no-no). And you can bet that quick-service foods are not organic.

At Disney, if you want to avoid these dining options, you’ll need to make reservations at table service restaurants. These tend to be a little more expensive, and typically require reservations well in advance, so plan ahead. I would recommend making your reservations at least 4 months in advance. We ended up eating at Be Our Guest, California Grille, 50’s Prime Time Café, and Le Cellier Steakhouse during this trip. All were delicious, and had options that could be prepared gluten-free. The 50’s Prime Time Café did not have as many options, but the California Grille offered the best food to fit my dietary needs, as well a sky-deck view of the nighttime fireworks show, Wishes. By far, Be Our Guest was the most delectable and awe-inspiring, in terms of atmosphere. It is modeled after the castle in Beauty and the Beast, and offers a character meet-and-greet with your meal.

The most exciting culinary experience, however, was the Food and Wine Festival at EPCOT. Despite my restrictions, with 32 different marketplaces I was still able to find many delicious options that allowed me to “Taste My Way around the World.” I chose options like venison sausage, veggie haggis with root puree, pork belly with black beans, and lamb shank with a perfect pesto! The best part: my stomach was fine all week!

Plan to make one meal a day

I decided that breakfast would be the one meal I would make for myself. This starts the day off right, with a full belly of healthy food. My husband and I took turns making breakfast. We found a Whole Foods just a few miles from our hotel, and I stocked the fridge with organic eggs, onions, tomatoes, potatoes, fresh fruit, gluten-free oatmeal, and an exciting find: gluten-free chocolate covered donuts! We made hearty breakfasts of omelets and oatmeal, fresh fruit, and the occasional doughnut (my big splurge). Stock up on your favorite foods, wake up a little early, and start your day off right.

Pack some safe and filling snacks

My biggest find of the month is Pure bars. The Dark Chocolate Berry is to die for! These organic, gluten and refined-sugar-free to-go bars hit the spot, and are non-GMO. They easily fit in a small purse, and can be a great pick-me-up until lunch. If possible, bring along a piece of organic fruit. I also brought some nuts along for the long days, to give myself some protein for long-lasting energy.

Find hidden gems to satisfy your sweet tooth

Imagine my shock, and delight, when my husband brought me into an ice cream shop and I found something I could eat! The Plaza Ice Cream Parlor on Main Street in the Magic Kingdom offers Rice Dream, an organic, non-GMO, gluten, dairy, and refined sugar-free frozen dessert. Sure, it wasn’t as pretty as the ice cream sundae my husband ordered, but it was good enough for me!

I had a similar surprise while in EPCOT, perusing the France pavilion. La Glace is a new ice cream shop that also offers some absolutely delicious sorbet. So if you find your sweet tooth calling out to you, head over to one of these hidden gems.

So there you have them! My five tips for sticking to an anti-inflammatory diet while visiting Disney World. These tips can also translate to your other vacations. Just be prepared, keep some healthy snacks in your purse, and keep your eye out for those special places that cater to those of us with dietary restrictions.

Kelsey is an Early Childhood Educator and blogger from the Boston area. She chronicles her journey using sewing as a positive outlet while living with chronic pain and Stage IV Endometriosis. Diagnosed at 22, Kelsey has spent six years learning about her disease, and has recently become active in Endometriosis research and advocacy. She is a published poet who dreams of writing children’s books, and opening her own preschool that supports reading development in a Reggio Emilia-inspired space. In her free time, Kelsey enjoys writing, sewing, baking, interior design, and traveling. She lives in the greater Boston area with her husband and two cats. To read more about Kelsey’s daily dabblings in sewing, as well as recipes, preschool curriculum ideas, and information about endometriosis, visit her blog at www.silverrosesewing.blogspot.com

Vanilla Peach Oatmeal: Anti-Inflammatory Diet Friendly

by Kelsey Chin

Published on October 11, 2013

2528 views

One of my staples in my Endo-safe and anti-inflammatory diet, is gluten free oatmeal. My favorite way to prepare it is simple, hearty, and oh-so yummy!

Endo safe and Anti-inflammatory

Vanilla Peach Oatmeal
(all ingredients organic)

Ingredients
1 cup rice milk
1/2 cup gluten free oatmeal
1 tsp vanilla
pinch of salt
2 tbsp flax seeds
raw honey
1 peach
sprinkle of cinnamon

Directions

In a small pot, bring the rice milk to a boil. Add salt, oatmeal, and vanilla. Turn heat down to medium-high, and stir continuously until the oats have soaked up the liquid. Transfer your oatmeal to a bowl. Sprinkle cinnamon, flax seeds, and sliced peach. Drizzle honey on top. Enjoy with your favorite herbal decaffeinated tea!

Anti-Inflammatory, Diet Friendly, Lemon Poppy Seed Blackberry Muffins

by Kelsey Chin

Published on September 28, 2013

2778 views

Anti-Inflammatory Diet Friendly Lemon Poppyseed Blackberry Muffins, Endo Diet Lemon Poppyseed Blackberry Muffins

This recipe is adapted from one I tried when I first began my journey on the Endo Diet. I have since found out which foods are my triggers (gluten, dairy, and soy), and have added a few ingredients back into my baking. If you are just starting out with an anti-inflammatory diet, and are trying to detoxify your body of inflammatory foods, this might be a great one for you. It is hard to say goodbye to our comfort foods, and a hearty muffin goes a long way! This has bright flavor, light texture, and goes great with a little sugar-free jam.

The Endo Diet – Lemon Poppy Seed Blackberry Muffins

Ingredients (all organic):

2 cups gluten-free flour (I used Trader Joes’ brand)

1/2 tsp baking soda

1/4 tsp salt

2 eggs

2 egg whites

1/4 cup raw wild honey

1 banana, smashed

2 tbs olive oil

2 tsp vanilla

zest and juice of 1 lemon

1 tbs poppy seeds

1 cup blackberries

Instructions:

Preheat the oven at 350*.
Whisk flour, baking soda, and salt in a small bowl. Set aside.
Combine eggs, egg whites, banana, honey, olive oil, vanilla, lemon zest, and lemon juice with a mixer until well incorporated.
Add the dry ingredients in 3 batches, combining well each time. When batter is smooth, add poppy seeds.
Fold in blackberries and ladle evenly into muffin pan. My mixture made 10 muffins, filled almost to the top.
Bake 25 minutes, or until a toothpick comes out clean. Cool, and enjoy!

Carrot and Honey Crisp Apple Soup: Anti-Inflammatory Diet Friendly

by Kelsey Chin

Published on September 20, 2013

3241 views

Several years ago, I worked in Downtown Boston for a large corporation. Every so often, I bought lunch from the small cafe in the main lobby. The food was cheap, fast, and fairly delicious. The best thing on the menu was an item that came only once in a while: carrot soup. It had the best mixture of tart, spicy, earthy flavors that warmed me to my core on freezing Northeast winter days. I’ve been attempting to replicate it at home, and I think I finally managed it! And the best part is, it is anti-inflammatory diet friendly!

There are two secrets to this soup; the first being perfecting that tart, warm “something” that has been so difficult to capture. This is a mixture of fresh apples, scallions, spices, and plenty of simmering. Rather than putting everything in a pot of water, which dilutes the flavor, this is added to the base (carrots) in a food processor near the end.

The second secret ingredient is flax seed. This is the perfect way to add an earthy, nutty flavor, while packing a big nutritional punch. Flax seed is said to have the same nutritional benefits as a whole grain, but without the starches and sugars of wheat or rice. It is packed with Omega-3 fatty acids and fiber. Omega-3 fatty acids play a key role in suppressing inflammation. Flax seed may also play a part in uterine health. I did also add some brown sugar, which I have not found to be an issue in my endometriosis inflammation; however, for a true anti-inflammatory diet, you would not add this ingredient, but use honey instead.

Something I learned while making this recipe is I am definitely going to keep coconut oil and related products to a minimum. I used coconut cream in my recipe because my husband bought a can last week, and I figured I’d try it out. I am going to recommend you do not. Although I’ve been reading all these great things about coconut oil, I did my research tonight and found that coconut oil and coconut cream are inflammatory foods. They are far healthier than say, cream or olive oil, and added a great texture to my recipe, but next time, I think I’ll leave it out.

Carrot and Honey Crisp Apple Soup

Ingredients (organic):
1 lb carrots – chopped
2 large honey crisp apples – peeled and chopped
2 large scallions – chopped
2 cinnamon sticks
pinch of garlic salt
1 tsp ground ginger
2 tbsp whole flax seeds
2 tbsp brown sugar, or 1/3 cup honey
1 cup rice milk
sprig of fresh cilantro

Directions:

Boil carrots in a large pot until tender. In a non-stick frying pan, saute scallions over medium heat, then add apples, ginger, and garlic salt. Continue to saute until apples are tender. Reduce heat to low, add cinnamon sticks, cover, and simmer for about 20 minutes, or until the mixture thickens and is fragrant. When carrots are tender, drain and place in your food processor. Pulse for about a minute. Add apple mixture and process about 2 minutes, or until creamy. Remove to large pot. Pulse flax seeds and brown sugar, then add rice milk and 1 cup of soup base, and process for about 20 seconds. Add back to the large pot and stir until incorporated. Serve with drizzle of rice milk and sprinkling of cilantro.

The Dense, Divine, Anti-Inflammatory, Diet Friendly Brownie

by Kelsey Chin

Published on September 14, 2013

7653 views

When I went on an anti-inflammatory diet, or The Endo Diet, as some with endometriosis might call it, I had to cut out most of my favorite foods. One of the biggest complications was dessert.

Now, don’t get me wrong, I went through my detox and cut them out, all right! But after having excision surgery to remove the biggest majority of my disease, I decided to try reintroducing foods to figure out what triggered my symptoms, and which foods to eat again. I (thankfully!) found that chocolate was OK. Gluten, however, was not.

After a few failed attempts at using rice flour and all purpose gluten-free baking flour (note to the wise: if it contains garbanzo beans, it’s going to turn your sweets very bitter), I felt like my baking days were most certainly at an end. But then I found a recipe on Pinterest that opened my eyes to the many uses of sweet potato and avocado…in BROWNIES!

I bought all my ingredients, and went about making the recipe…except when I finished the dough, it was dry, clumpy, and bitter. Hm. Not the way I like my desserts. Containing healthy ingredients, like avocado, sweet potato, almond butter, and applesauce, was just not enough for me to overlook a bitter brownie. My sweet tooth is not that lenient.

So…I adapted. And OH! What a sweet, delicious, dense treat it was! So here, I bestow upon you, my recipe for:

The Dense, Divine, Anti-Inflammatory Diet Friendly Brownie!

(Psst…you can’t even taste the avocado!)

Ingredients:

(all organic, when possible)

1 cup sweet potato puree (about 2 small, or 1 large potato)
1 ripe avocado
1/2 cup almond butter
1/2 cup unsweetened applesauce
2 tbs vanilla extract
2 eggs
1/2 cup maple syrup OR raw honey*
1/2 tsp salt
1 tsp baking soda
1/2 cup rice flour
1/2 cup cocoa powder
1/2 cup vanilla rice milk
1/3 bag (or more if desired!) Enjoy Life chocolate chips**
Coconut oil spray

Directions:

Pre-heat your oven to 375*. Prepare a 9 inch brownie pan by spraying with coconut oil.
To make your sweet potato puree, bake your sweet potato(es) by poking several holes with a fork and microwaving on high for 3-4 minutes, or until soft. You could also bake them in the oven, but I’m impatient! Combine your sweet potato, avocado, almond butter, applesauce, eggs, and vanilla in a food processor, and blend until smooth and well incorporated.

In a small mixing bowl, combine the rice flour, salt, baking soda, and cocoa powder, whisking to incorporate evenly.

Mix your wet and dry ingredients in the bowl of your mixer. Start with your wet ingredients, and add the dry in 3 small batches on low (to avoid a giant mess!). Now, you can start adding the rice milk and sweeteners (maple syrup or honey). You may need to add more to taste. Finally, mix in your chocolate chips, and spread the batter evenly in your baking pan. Bake 30 minutes or until a toothpick comes out cleanly. I baked my batch in my convection oven for 35 minutes, and they were just slightly more done than I wanted. A couple minutes fewer and they would have been even more moist and divine!

Please try them out, share, adapt, and post your own creations! You can find more ideas for anti-inflammatory recipes on my Endo Diet Pinboard!

*you may adapt with your own sweeteners of choice. I tried adding Truvia until I read this and this. I think I’ll stick with the honey, thanks! Just add your sweet ingredients to taste, like I did 🙂

**LOVE this company! Try finding another chocolate chip on the market that doesn’t contain some form of dairy. Or soy. Or nuts! Or whose manufacturer is a verified non-GMO company.

Kelsey is an Early Childhood Educator and blogger from the Boston area. She chronicles her journey using sewing as a positive outlet while living with chronic pain and Stage IV Endometriosis. Diagnosed at 22, Kelsey has spent six years learning about her disease, and has recently become active in Endometriosis research and advocacy. She is a published poet who dreams of writing children’s books, and opening her own preschool that supports reading development. To read more about Kelsey’s daily dabblings in sewing, as well as recipes, preschool curriculum ideas, and information about endometriosis, visit her blog at www.silverrosewing.blogspot.com

The Endo Diet – Part 1

by Kelsey Chin

Published on August 30, 2013

6952 views

Earlier this year, Stage IV Endometriosis clenched its grip on my body. Desperate for help, I began researching the Endo Diet, and everything I could about my disease. I had heard from an emergency room doctor and several other endometriosis patients that an anti-inflammatory diet, like the one designed by Dr. Weil, could help with the pain. I completely wrote this off as a placebo effect, and couldn’t understand how food could touch my pelvic pain.

One late evening, I curled up with my trusty heating pad and a copy of Dr. Andrew Cook’s book Stop Endometriosis and Pelvic Pain. The information I found in this great resource (which I read, cover to cover, before shoving it into my husband’s hands as homework) completely changed my outlook on food and its role in managing my chronic disease.

The basic idea is that endometriosis is fueled by estrogen. In our modern world, where genetically modified organisms (GMOs) and uber-processed foods abound, external sources of estrogens can be found almost everywhere you look. We have all heard about the risks associated with BPA-containing plastics and GMOs, but what about the foods we already consider healthy? Many different chemicals and even natural foods contain properties that create excess estrogens, or compounds that mimic estrogen. Not only are you fueling your body while eating a seemingly healthy snack of soy beans, you might unwittingly be fueling your worst enemy: endometriosis.

I was already scheduled to undergo excision surgery when I made the switch to the “Endo Diet,” which is basically an anti-inflammatory/anti-estrogen-increasing diet. I began with a daunting step: one month complete detox. I went on a strict gluten, soy, dairy, sugar, chocolate, caffeine, and alcohol-free regimen. On top of that, I began eating only organic foods. It sounds far worse than it really is. The best way to approach this change is to think of these foods as allergies. I have a peanut allergy, which I developed in my early twenties, and I became conditioned to think of peanuts as a dangerous food. As much as I once loved peanut butter, I have developed an aversion (as anyone would after experiencing anaphylaxis!). I tried to approach this in the same way: if I eat these foods, I will feel sick.

Surprisingly, I stayed satisfied despite dropping my favorite foods: pastas, Greek yogurt, cheese, and desserts. I tried to stay away from substitutes for a while, which makes it easier to envision this as a new lifestyle. By the time I had my surgery, my bowel symptoms that I had just accepted as my “normal” became a thing of the past. No longer was my belly bloated, painfully bound, or leaving me rushing to the restroom. This, of course, is hard to attribute entirely to the diet, since I have bowel endometriosis, but it certainly points to some definite benefits when added to proper treatment.

Not only were some of my symptoms relieved, but over the course of 6 weeks, I lost close to 15 pounds! After my excision surgery, when my detox period was finished, I began reintroducing foods (one at a time) to see if I could pinpoint which foods were really a problem. I found that gluten, soy, and dairy all had correlations with different bowel symptoms, so those have become big no-no’s for me. Sugar and chocolate have not caused any symptoms, but I still try to keep them as “limited” foods, meaning I will allow small amounts, unless I can use a healthier option. One reason to limit chocolate is that most packaged chocolates include soy lecithin. While not enough to make me queasy, I still want to make sure I am not getting much soy. I also do not use white, processed sugar in my own cooking (I use honey, maple syrup, or agave nectar), and I try to make my own chocolate treats with baking cocoa instead of buying processed foods. I still allow myself a treat here and there, but I do my best to make my own foods at home, where I can control the ingredients. Finally, because I am trying to get pregnant, I do not drink alcohol or coffee, but drink decaffeinated teas once or twice a week.

I see many women considering or trying to adhere to the Endo Diet with questions about what is OK to eat, or hoping for new ideas. It sounds like you subsist solely on fruits and veggies! Well…I kind of do! The bulk of my food is fresh, organic, or locally grown fruits and veggies. I like to talk to the local farms about their use of pesticides, and make my decisions to buy non-organic based on their farming techniques. To be honest, it is HARD to find quality, fresh, and affordable organic food, so I have a few local places I feel comfortable buying from, even though they aren’t certified organic farmers. I wash those fruits and veggies thoroughly. Any meat that I buy, however, I make sure is organic, and if possible, grass-fed. Chicken is especially important, because of added growth hormones.

To stay full, and keep long-lasting energy, I snack on nuts (no peanuts, of course!) and make sure I have enough fiber and protein with beans and meat. Gluten-free oatmeal has become my new best friend, and I love my Smitten Kitchen cookbook, which includes an amazing recipe for homemade granola. It’s quick, delicious, and a great on-the-go breakfast. I use coconut oil in almost everything I make, and eggs are another great source of protein in the morning.

So what are some foods I eat on the Endo Diet? Take a look!

Here, you see fresh vegetables I bought at local farms, which I ate raw, chopped up in stews and served over rice, sliced and sprinkled in a salad, or simply steamed.

A good friend came over the other day, and I made a delicious snack of fresh fruit, homemade granola, and tea.

I prefer to use organic honey, but this honey is from a local farm on protected land, staffed by volunteers. I couldn’t resist!

When I’m feeling a bit run-down, a smoothie is a delicious way to get fresh fruit, a little rice milk, and good-ol’ H2O into the system. Below, you’ll find my recipe.

I’ll continue to share my favorite foods and recipes, but today, I made this delicious smoothie. Even my husband liked it, which is fairly pretty uncommon when it comes to my Endo Diet.

Farm Fresh Peach and Blueberry Smoothie

2 peaches
1 cup of blueberries
1/4 cup vanilla rice milk
2 Tbs raw honey
handful of ice cubes

Wash, pit, and chop the peaches. Wash the blueberries, letting impurities and stems float to the top of the water for removal. Add all ingredients in a blender or food processor. Blend roughly 1-2 minutes, or until smooth. Serve as a drink, or freeze into popsicles, and enjoy this delicious evening treat!

Kelsey is an Early Childhood Educator and blogger from the Boston area. She chronicles her journey using sewing as a positive outlet while living with chronic pain and Stage IV Endometriosis. Diagnosed at 22, Kelsey has spent six years learning about her disease, and has recently become active in Endometriosis research and advocacy. She is a published poet who dreams of writing children’s books, and opening her own preschool that supports reading development. To read more about Kelsey’s daily dabblings in sewing, as well as recipes, preschool curriculum ideas, and information about endometriosis, visit her blog at www.silverrosewing.blogspot.com

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The Dense, Divine, Anti-Inflammatory Diet Friendly Brownie!

Ingredients:

Directions:

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Vanilla Peach Oatmeal
(all ingredients organic)