Here's an example of Krista's daily diet... Hope it helps!

Example of Krista’s daily diet, I am giving 3 examples per meal or snack This is NOT a medical low glycemic diet, it contains principals that have been borrowed from low glycemic diets. This diet is however strictly gluten and casein free.




Breakfast:



1. Gluten free oatmeal (preferably steel cut) with one or two spoonfuls of coconut oil, sweetened with stevia. We sometimes add a splash of non dairy, no or low sugar milk (like almond) and a sprinkle of cinnamon.



2. Scrambled eggs with some baby bella mushroom and spinach, cooked in olive or grapeseed oil and seasoned with sea salt and cracked pepper.



3. Lunch meat roll ups. This is all natural turkey with guacamole spread over the meat then rolled up to make it fun and easy to eat. Banana with almond butter for dipping.



Snack:



1. Again we have a banana with almond butter for dipping.



2. Corn or any all natural potato chips with guacamole for dipping (not the best low glycemic option, reserved for special occasions when other kids are having chips)



3. Sliced veggies with guacamole (do we see a theme here?) or sliced avocados because they are just so good for our kids and many of our angels seem to really enjoy them!



Lunch:



1. 2 organic hotdogs, no bun, and some sweet potato medallions. These are sweet potatoes cut in circles like American fries and low temperature cooked in coconut oil with a little sea salt. We sometimes make it a sweet treat by sprinkling with stevia and cinnamon.



2. GFCF “Lunchables” we use some multigrain, relatively low carb, GFCF crackers, cut all natural lunchmeat to fit crackers, crackers dipped into guacamole or hummus (guac is the lower glycemic choice), topped with lunchmeat and served with veggie of choice.



3. Taco roll up: Organic corn tortilla (organic to avoid GMO, most corn is GMO), I spread the guacamole over the entire tortilla, then I add seasoned ground beef and black beans, then I roll it up. I serve with extra sliced avocado or a small amount of organic tortilla chips.



Snack:



1. Coconut mango sorbet: I blend frozen mango with canned coconut cream and sweeten with stevia. This can be done with any fruit, banana, pineapple or berries come to mind. You can make this really low glycemic by blending coconut cream with ice, stevia and vanilla (alcohol free), just leave out the fruit all together and this will be YUMMY!



2. Celery or carrots (either baby or cut into sticks) with almond butter to dip. There are all kinds of nut butters to experiment with but we really enjoy almond and it’s well tolerated by Krista.



3. Just plain sliced avocado, like I said, she really loves it and it’s good for her!



Dinner:



1. Salmon, low temperature cooked in a skillet with extra virgin olive oil or coconut oil, seasoned with some lemon pepper and topped with a bit of raw honey at the end. Serve over a bed of spinach (of you can come up with a GFCF, low glycemic, maybe a coconut cream, that would be a great topper for the bed of spinach) and a small side of quinoa flavored however I like or with some soy sauce. (Note: many people are avoiding soy, it is a high allergy food that we use sparingly).



2. Chicken and Rice: Oven baked or skillet fried in extra virgin olive oil, seasoned with a 21 season salute I get from Trader Joe’s and some tenderizer. I like to top chicken with a bit of sesame oil when I have it because it is sooooo delicious!!! The rice is organic, whole grain and flavored with soy sauce or CF butter and sea salt. Veggie of choice, we love asparagus, broccoli and brussel sprouts.



3. Spaghetti: For the sauce, I use Prego mushroom. I got into this habit because Krista used to be allergic to Olive oil and this particular brand is all natural (not organic, not sure about GMO), but in writing this I’m thinking that I know I could do better now that olive oil is well tolerated. I sautee some baby bellas and zucchini if I have it on hand and add to some ground beef and the sauce. For noodles we eat brown, organic, whole grain GFCF rice noodles. When I’m really going for low glycemic, I make spaghetti squash to replace the noodles.



Liquids: Krista mostly drinks filtered water but has recently rediscovered her love of almond milk. I buy it unsweetend and I add stevia and alcohol free vanilla to flavor it.



If you’ll notice, Krista’s lunch menu includes some “convenience foods”, this is because she is in school and we need to make her meals as easy as possible.



Krista does NOT follow the medically prescribed low glycemic diet. Although, many of the above examples are low glycemic, it is important to check with your doctor to make sure that these foods meet the LGIT guidelines. I can almost guess that the spaghetti sauce won’t.



Even though Krista does not follow the medically prescribed LGIT diet, I do consider her diet to be fairly low on the glycemic index. She follows the diabetic/hypoglycemic principal that if you give a carby food; such as a banana or cracker, you must include a healthy fat or protein to help to keep the sugars stable. When we veer away from this dietarty guidline we see “seizure activity” and lots of yeast! We can have only been able to loosen up the low glycemic portion on the diet because Krista is in good health and seizure free, if that were not the case, we would have to adhere more closely to low glycemic guidelines.



Happy eating! Please share your dietary successes!