Living with lupus, fibromyalgia, IBS and other overlapping autoimmune diseases means that every day is a struggle. My goal, however, is to try to become my best self despite my illnesses. To achieve this goal, one of the most important things I have decided to do is to live a healthier lifestyle. There is no single diet uniquely proven to help lupus (and other autoimmune illness) patients, but a healthy and balanced diet is often recommended. I agree with this approach and have noticed positive changes in my body and mind.
I was diagnosed with “mild” lupus in 2010. Shortly thereafter, with the birth of my son, my lupus flared and I was hospitalized multiple times in 2011. The disease itself– and the meds that were meant to suppress it– left me ill, bedridden, wheelchair-bound and fighting for my life for about a year. What followed was a long road to recovery.
The residual health effects of this “trauma” was long-lasting, and I am still recovering from it. Over the years, I collected additional illnesses (fibromyalgia, Raynauds, IBS, FGID) and fought thyroid cancer, which left me with hypothyroidism. To strengthen myself at the core, both to recover and to prevent a recurrence of my disease, I have adopted a healthier lifestyle and a nourishing, healing diet. This means I move and exercise as much as I can. It also means I eat small, balanced meals of fruits, vegetables, whole grains and lean meats.
My general approach to food is to eat frequently, in moderation and mostly from plant sources, but to also incorporate fish and lean meats. The most important thing is to listen to your body and what it’s telling you in response to the food you eat. Mindful eating is key. I hope this sample three-day menu will inspire you to find your own healthy and balanced meals!
- Breakfast: toasted multigrain bagel with smashed avocado and sliced radish, side of sliced apple and iced skim latte
- Snack: sliced mango
- Snack: mixed nuts and dried berries, fresh mint tea
- Dinner: poached cod in clam soup with leek, toasted whole wheat bread
- Dessert: strawberries tossed with honey and fresh mint
- Breakfast: simply oven baked sweet potato with earl grey tea
- Snack: sliced navel oranges
- Lunch: bone-in short-rib soup with brown rice
- Snack: dark chocolate covered almonds
- Dinner: whole herb and lemon roasted chicken, smashed roasted sweet potato, rye bread, red cabbage pickled slaw
- Dessert: fresh watermelon sorbet
- Breakfast: low fat greek yogurt with honey and hemp seed, chia seed, flax seed, sunflower seed, with fresh apple/carrot juice
- Snack: sliced papaya with lime
- Lunch: multigrain rice roll with ramp kimchi
- Snack: simple guacamole and blue corn chips
- Dessert: mixed berries (strawberry, blueberry, raspberry) and banana “ice cream” pop with ground flax seed
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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.