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Mrs. New York’s 3-Day Food Journal of Lupus Fighting Meals

marisa zeppieri-caruana
During my 13-year journey with lupus, I’ve gone from being wheelchair-bound to Mrs. New York USA Universal. Along the way, I had to learn how to use food and lifestyle changes to manage my lupus. I found keeping a food journal an essential diagnostic tool to track trigger foods. Being able to look back on times of flare-ups, and a sudden increase of symptoms such as sores in my mouth and nose and fevers or pain, often times directly correlated with specific foods I was eating. However, once you’ve established a healthy routine around your eating, it is easy to get stuck in a food creativity rut. To inspire you, I’ve put together a typical 3 day food journal filled with my recipes! Note: I also enjoy lots of alkalized water throughout the day, and eat many small meals and snacks throughout the day. This has aided me in maintaining my weight for the past 10+ years, which is extremely helpful, especially with some of the medications Lupus patients take. Day 1 Breakfast: Organic oatmeal, added raisins and chopped up pear Late morning snacks: Hard-boiled egg and organic black coffee with Manuka honey Lunch: Fresh salad – lettuce, chickpeas, olives, spinach, radishes, apple, and fennel. ½ avocado with salt and pepper on top. Note: I make my own dressing consisting of olive oil, apple cider vinegar, honey, lemon and spices. Afternoon snack: Fresh juice made with kale, collard greens, apples, fresh ginger, cucumber and celery. Dinner: Homemade Pumpkin Apple Black Bean Chili, topped with ½ avocado. Toasted gluten-free bagel or bread on the side with honey on top. Snack: Hot ginger tea with gluten-free cookies. Day 2 Breakfast: 1 Hardboiled egg with hummus on the side, 2-3 Fresh Dates Snack: Fresh pear, organic black coffee with Manuka honey Lunch: Cucumber, fennel and chickpea salad with my homemade dressing. 1 Gluten free bagel, with fig spread Snack: Green Dream Breakfast Juice Dinner: Breakfast burrito – scrambled eggs, salsa, olives, and lettuce rolled in a gluten-free tortilla. Snack: Hot cinnamon tea and Spicy Chocolate Chili Pepper Bark Day 3 Breakfast: Organic oatmeal with added raisins and cinnamon Snack: Hard-boiled egg with a side of hummus, organic coffee with manuka honey Lunch: Homemade green-split pea soup over a bowl of brown rice. Gluten- free ginger cookies Snack: Pear Zinger Juice Dinner: Large salad – spinach, kale, romaine, cannellini beans, fennel, olives, yellow or orange peppers, and homemade dressing. Bowl of brown rice with black beans and salsa on top. Snack: Rice based ice cream and herbal tea. Note: PLEASE consult with your doctor before making any changes to your diet or medications. The material on this site is provided for educational purposes only, and is not to be used for medical advice, diagnosis or treatment.

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