Eat to Live 6 Week kickstart

My last gluten-free pizza for awhile, eaten with my wonderful family on the last night of our vacation.

I became a Joel Fuhrman Eat to Live follower and proponent before I got my celiac diagnosis. ETL is quite consistent with the gluten-free diet, so no big deal, right?

Wrong. Once I learned I couldn't have regular pizza anymore, I decided I wanted to find the best gluten-free fresh, frozen and crust mixes out there. And of course there is nothing wrong with the occasional indulgent slice of pizza.

Having just returned from a car trip vacation to South Carolina (12 hours there, 12 back) in which I relied on PB&J on Udi's rolls and bagels, rice chex with milk, and way too many tortilla chips ( plus one gluten-free pizza), I'm not feeling my best and have decided to resume my ETL ways with an "all in" 6 week kickstart. Essentially this means I'll be eating mostly high nutrient vegetables, fruit and legumes, a few nuts and a little healthy oils, and not much in the way of processed foods or grains.

I like ETL because I can eat all the green and high nutrient veggies, fruit and beans I want -- no portion control necessary. (I have to admit this sounds a little fishy to me, but hey, it worked before!) Given all of the wonderful fresh produce this time of year, it should be a snap. And since I'll be doing the strict ETL only until the end of August, I know it's not forever and will think of myself as virtuous rather than deprived. Plus I know I'll feel and look better.

Given the volume of zucchini coming out of our garden, I better find some interesting ETL ways of eating it!

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Meal #1 of my 6- week ETL intensive: organic zucchini and tomato from the garden, with mustard.