Below are five simple steps to get you back on track and gluten-free. (And they can be applied to almost any new year’s resolution!)
1. Keep it simple.
Gluten-free living is actually very simple. Just eat whole foods. You can eat as many fruits, vegetables, beans, nuts, seeds, fish and lean animal protein, as you want because these foods in their natural state do not contain gluten. So, eat up!
2. Do it for yourself.
Make sure going gluten-free is something you want to do for yourself and not something you feel you should do or are doing to make someone else happy. If you are doing it because you think you should or you are doing it for someone else then you’re less likely to succeed.
3. Tell someone.
Studies show that when we write it down or tell someone we are more likely to succeed at anything we do. This holds true for New Year’s resolutions as well. So go tell someone you’re going gluten-free!
4. Have a partner or join a group.
Research show that we are more likely success with a partner or friend than alone. We are tribal and community creatures and we thrive when we have support. So grab a friend and get going! Or find a gluten-free meet-up or support group.
5. Make a plan.
Rather than one big goal, commit to several smaller steps. Make a plan and write it down. Instead of resolving to go gluten-free for life; resolve to go gluten-free for three weeks. After three weeks if you’re feeling better, keep going!
I’ve included a delicious gluten-free soup to help keep you on tract with your new year’s resolution.
Sweet Potato and Butternut Squash Soup
- 3 medium sweet potatoes, peeled and cut into chunks (can use frozen cubes)
- 1 ½ cup butternut squash (can use frozen cubes)
- 1 apple, peeled, cored and chopped
- ½ tsp cinnamon
- 4 cups yeast-free, gluten-free broth (vegetable or chicken), add more if needed
- 1 Tablespoon extra virgin olive oil (evoo)
- 5 fresh slices fresh ginger
- 2 garlic cloves, peeled (keep whole)
- ¾ cup full fat coconut milk
- ½ cup coconut water (can use plain water)
- 2 tablespoons lemon or lime-juice
- Celtic sea salt, to taste
- Ground black pepper, to taste
In a large soup pan, sauté ginger and garlic in evoo until aromatic. Add potatoes, apple and squash to the pan, sprinkle with cinnamon and sauté for 3-5 minutes, stirring frequently.
Add broth and bring to a boil.
Turn heat down and continue to simmer, partially covered until potatoes, apple and squash are tender.
Remove the pot from the stove. Using tongs or slotted spoon, remove and discard, garlic and ginger.
Blend mixture with an immersion blender or transfer to a blender. Blend until completely smooth.
Return the soup to the stove on low heat and mix in the coconut milk, water and lemon or lime juice. Continue to heat through on low heat, stirring well.
Season to taste with salt and pepper.
Photo Credit: Shutterstock.com