In my last post I mentioned that I’ve been dealing with some health issues. I’ve been a little slow to talk about it here (though I did share on Mama Balance )that I’ve been diagnosed hypothyroidism. I haven’t gone back to have the test yet, but most likely I have Hashimoto’s, which basically means that my immune system is attacking my thyroid. (Some 80%-90% of women with hypothyroidism have Hashimoto’s and pregnancy is a well known trigger.)
This revelation has rocked my world. It’s been kind of lonely because I’ve been shy to talk about it with anyone but my husband. (Poor thing, with him I”ve talked it to death.)
I’m so relieved that there is an answer for what I’ve been going through for the last year. I thought that maybe the human body just wasn’t meant to have a baby after 40 and that I was never going to feel like myself again. I’ve felt so disconnected…from everything and everyone. I was sure I had chronic fatigue or something worse because I could sleep 12 hours and wake up exhausted. My hair was falling out and my normally oily skin became reptile like. And let’s not talk about the stomach issues I’ve been having.
Now I know why and I can begin the journey of healing.
As happy as I am to have answers, there is a very proud part of me that just can’t stand that somethings really wrong. I’d rather be fatigued because I’ve got a baby than think of myself as sick or anything less than healthy. (I had the same response with admitting that gluten doesn’t work with my system. I wanted to believe it was just in my head and I could handle anything for the longest time.)
In a strange way, I feel that I’ve let myself down, though I know that isn’t a logical feeling.
As you guys might expect, I’ve spent the last three weeks soaking up everything I can about healing Hashimoto’s and hypothyroidism, including reading three books and listening to two online events that collectively had over 60 hours of interviews with experts. (Obsess, much?) I’ve ordered tons of supplements and am looking forward to doing everything I can for natural healing. (While continuing treatment with my doctor.)
Perhaps the most difficult thing of all to accept is that the recommended diet for healing is Gluten Free, Soy Free, Dairy Free, Bean Free, Grain Free and if I want to get crazy the Nightshade Free and Nut Free. (I haven’t tried the latter part yet.)
I didn’t want to believe it but there were too many different experts that made the same recommendation, so I had to try it. I must say, it is the most difficult thing I’ve ever done. In what I can only describe as bittersweet, it seems to be helping. My stomach is better than it has been in 10 years and my skin is starting to lose a little bit of it’s redness. I can’t say that I feel 100% better, but I do feel like I am on an upward swing.
I’ve talked a lot about how my weight loss just STOPED after the first 45 pounds. What I never shared is that I gained 10 pounds back while eating healthier than ever and exercising. (Thanks, thyroid!)
Well, in the space of 2 1/2 weeks I’ve lost 15 pounds without exercise. I plan on starting to exercise this week.
Fortunately, I tolerate quinoa well, so this website will continue regardless of whether I end up staying away from grains for good.
I have quite a few recipes already made for the website and I will continue to bake for the boys, but after that you can expect most of my recipes to be more allergy friendly than ever.
So – that is what is going on in my world and why I haven’t been around as much lately.
What’s going on in your world?
This unusual snack blew me away! Served with a green salad, it also makes a great lunch.
- 2 avocados, halved and pitted (skin on)
- 1 cup cooked quinoa
- 2 ounces extra sharp Cheddar OR Daiya Shreds
- 1 chipotle chile in adobo, chopped fine
- 2 tablespoons lime juice
- Preheat broiler.
- Scoop out avocado flesh leaving 1/4 inch on all sides. Dice.
- Line a baking sheet with parchment paper and place avocado halves on it.
- In a small bowl combine diced avocado, quinoa, half of the cheese, chipotle chile and lime juice. Divide mixture among avocado halves and top with remaining cheese. Broil about 4 inches from the heat source for 3 to 5 minutes, or until brown.
Servings 4, Calories 304, Fat 25.2g, Carbohydrates 9.8g, Protein 7.6g, Cholesterol 16mg, Sodium 180mg, Fiber 8.2g, Sugars.7g, WW Pts 8