If you’re new here or landed here via a Google search, you’ll usually find me sharing style advice with the odd beauty product or travel post thrown in for good measure but many have been following my health journey for almost five years now.
Back in 2013, I started sharing details about my life with Hashimotos. It’s coming up to 20 years since I was diagnosed with this super fun (NOT) condition. Since I started sharing about how I live with it, I’ve been inundated by women across Australia and New Zealand, who have also received a similar diagnosis and, like me, have struggled to get good health professional support.
I’ve reached a pretty good spot at the moment with my management of my Hashies. If you want to back track my story, this is the last in-depth post I wrote about it. I haven’t had anything further to report since that post. My GP is so happy with how I’m going that I’ve gone from quarterly to bi-annual blood tests and visits to see him.
That doesn’t mean every day is all sunshine, roses and surplus energy but MOST days are pretty good. I’m still exercising like I was last year – about three runs, one HIIT gym session and one Reformer Pilates class each week (I go to Body Smart for both). Some weeks, when it feels like I’ve pushed too far, I dropped a run.
My size hasn’t changed in a year. My shape is a bit different and I’m feeling the strongest and fittest I’ve ever felt. That’s more important to me than any number of the scale or on the inside of my clothes.
I’ve played around again this year with intermittent fasting to see if that would help me lose some weight but it just doesn’t achieve anything for me. Thanks Hashies. So, I’ve returned to the basics that have served me well for some time now.
Most days it’s three healthy, gluten-free, wholefood meals and no alcohol during the week. I know this is not exciting or sexy. Common sense basics never are.
I’m no saint, though. I love eating out whenever the opportunity arises. My love of a Champers/G&T/espresso martini is well documented (by me!). And I fully endorse a platter as a Friday night dinner option. Life is for living and the occasional vice, I say.
How we make things easy for healthy, mid-week dinners is with a food box delivery. We’ve been doing this now for about two and a half years. Initially with Aussie Farmers/Weight Watchers Freshbox (until Aussie Farmers shut down) and now we’ve been getting Marley Spoon food boxes. Food boxes save us money, stress and hassle. Plus, we serve up way more variety than we ever did when I would menu plan each week.
What I do have to adjust on some of the recipes is the gluten-free factor. Often this is just subbing in a gluten-free product instead of the supplied product. Many of the recipes are already marked as gluten free.
Why gluten free? I’m not coeliac but it’s well documented that gluten is not helpful if you have an auto-immune condition like I do. I think I’ve been on the gluten-free train about eight years. I jump off the train on very occasionally but, when I do, I know I’ll pay for it with digestion issues (let’s just leave it at that, shall we?).
There are a lot of ready-made gluten-free products now available but with the growth in these products comes a lot of products that are overly processed, offering almost zero nutritional value.
I’m always on the lookout for GF products that DO offer nutrition as well. Below I’ve listed what I always have in my pantry.
Protein bread: I think I was one of the original online customers of this product range the grew out of loaves sold and served at a Sydney cafe. In the beginning, you could get the loaves delivered to you in the post. It’s been all about the packet mix and bake at home for a few years ago and I’ve got into the habit of always having the mixes on hand. I’ll bake a loaf, slice and freeze in small containers in the freezer, bringing out each container to the fridge for toasting. It’s not a light and fluffy bread, more a dense loaf. One slice is super filling. Having this on hand means I’ve always got breakfast and lunch sorted.
Anna’s Low Carb Kitchen cupcakes: This range is part of the Low Carb Living Group, which started with The Protein Bread Company, so I knew the quality would be good when I first ordered. My fave would be the vanilla cupcakes, which I add raspberries and lemon rind too – topped with lemon, low-carb, cream-cheese icing. These are great to make as treats if you’re invited to bring a plate for a morning tea and know that you’ll otherwise arrive to a table full of gluten!
Melinda’s Gluten Free Goodies low-carb seed crackers: my love of a platter has already been mentioned above. Because CHEESE. I argue that by making these and putting them on my platters that I’m going some way to balance out the cheese consumption. HAH. The low-carb range is new for this brand that has long been a go-to for allergy-friendly products
Pancakes: I’m a fan of both Anna’s Low Carb Kitchen pancakes and Melinda’s Lower Carb pancake/waffle mix. Both are delish and could pass as regular pancakes in this household but I keep them to myself 🙂
Nutiiboost: I first met Nicola, the brains behind this amazing granola when speaking on a panel about influencer marketing. This product grew out of her own influencer platform and has become her business. I bought a couple of boxes to try and now always have it stocked for breakfasts, eaten like a cereal or as a smoothie bowl topper. It also makes a great apple crumble topping.
So, tell me, are you on the GF train? Any products you can recommend for us?
**Please note, any time I talk about my own health journey, it is just that. My own. I get a lot of ongoing health professional support to manage my Hashimotos. That’s something I encourage you to do too.