Last week I talked about the Low FODMAP non-restrictive eating plan that’s made a difference with digestion, pain and bloating. You can read more about it here

I’m sharing a realistic 7 day eating plan so you can get a feel for how I eat. I call this an eating plan because I don’t feel starved, I feel fulfilled and excited to eat these meals that leave me feeling satisfied sans the bloating. Losing a few pounds is an extra benefit!

Notes about my supplements

The first thing I ingest when I wake up is a Quinton electrolyte but that’s only if I feel sluggish and if I’m suffering from adrenal fatigue.

Each morning I start my day with a glass of water and Xymogen’s GlutAloeMine to help with digestion. Use this info to order Xymogen products: 

https://wholescripts.com/register

Referral Code: drwillcole

Practitioners Last Name: Cole 

Right before eating brunch, I take digestive enzymes from We Care, B12, vitamin D3 K2 from Xymogen, 1000mg liposomal vitamin c and 400mg vitamin E from Dr Mercola

Before bed I take 5 magnesium pills at the same time every night. This significantly helps my adrenals and hpa axis along with the Quinton. I can't stress the importance of going to sleep early and rising with the sun consistently every day. 

Day 2: 

Breakfast

Green Soup followed by:

Large Brunch

Ground Turkey Sweet Potato adapted from Katie Edmonds 

Preheat oven to 400

Bake 1 large sweet potato until cooked, I prefer a white sweet potato. 

In a large skillet heat avocado oil. Add 1 pound ground organic turkey, pink salt, 2 teaspoons of cinnamon, 1/2 teaspoon of turmeric, 1/4 teaspoon ground cloves. Add more pink salt to taste. Once cooked, add one large zucchini that’s sliced into thick moon half wedges. Dice the sweet potato into chunks, feel free to peel or keep the skin. Add more salt. Pour mixture into baking dish and cover with aluminum foil. Bake for 20-35 minutes or until zucchini is tender. 

Drink 2 liters of water throughout the day.

For a snack, you can eat up to three ounces of dark chocolate

Dinner 

Tonight I’ll keep it light. 

1 bowl of green soup topped with 7 Simple Mills almond salt crackers and extra pink salt