I also had some interesting blood sugar levels and high inflammatory markers in my system too. On the good side, if I had Hashimotos, I've put it into remission on my own (most likely due to the gluten free diet). The doctor put me on some vitamins to help with different deficiencies, like vitamin D and K and iron, plus some other herbs, like cumin which help with inflammation. I decided to wait until after the holidays to try and figure some things out and change some eating habits. So I gave up refined/process sugar and dairy about 2 weeks ago. I plan on given up the sugar for 3 weeks and then not really caring about that, but the dairy has to be 30 days to rid my body of the antibodies. I then get to add dairy back for 5 days in a row to see what happens.
In the past couple weeks though, our eating has been all flipped upside down. I've had to plan really hard to make sure I have enough calories (through Boston training) and enough nutrients at the right times too. I've made lots of new recipes...crustless quiche, maple salmon, honey mustard chicken, smokey quinoa and beans, spaghetti squash bolognase. I also make snacks like my own sugar free grain free granola with nuts, sticky energy bites for long runs, made my own hummus, making my own popcorn with dairy free butter. Definitely has been more challenging in the sense of just preparing dinners, but I'm managing.
My stomach on the other hand definitely seems to be off which is a bit of a bummer. I'm hoping that it is just my body trying to adapt to the new "normal" right now. On the other hand, maybe it's my bodies way of saying dairy is really ok for me! :) We will see! Here is a sampling of some food I've made recently.
Spaghetti Squash bolognase
Broiled Grapefruit with cinnamon and honey drizzled on top. I also topped these with bananas too and they were yummy!
Scrambled eggs with tomato and avocado, crustless quiche, cinnamon nut mix, homemade waffles with almond butter and strawberries.