Tummy Trouble: My Dirty Little Secret

I think sometimes when you are vegan, and are also a vegan coach, you don’t want to admit that there is a problem with your health. You want the whole world to believe that you are “perfect” because if you aren’t, people automatically assume it’s because you are vegan. Being a healthy vegan can absolutely reduce your chances of developing heart disease, cancer and type 2 diabetes. However, as much as I hate to admit it, vegans are not perfect and you can still get sick….ugh!

I have been vegan for almost 6 years and it has greatly improved my health and well being. I have great energy, very few allergies, no muscle aches/joint pain, less painful menstrual cycles, no more asthma and clear skin. However, something that has not completely gone away (until recently) are my tummy troubles.

My digestion really took a turn in 2015 when I was diagnosed with Lyme disease. While switching to a plant based diet definitely made the pain more bearable, it was still there until just two months ago.

Tell me, does any of this sound familiar?!

• Being afraid to eat because you are afraid of the discomfort coming you way?

• Looking 5-6 months pregnant after eating a meal?

• Going to a restaurant and seeking out the nearest bathroom before ordering your meal?

• Curling up in a ball after eating, just hoping that the pain will go away?

• Living with constant anxiety and planning your entire life around how your stomach may or may not feel?

• Trying every single diet and supplement under the sun to try to fix it with no lasting results?

• Working out constantly and still not seeing the bloat disappear?

• Going to the doctor, being diagnosed with IBS, given probiotics and sent on your way?

These were all me!

And honestly, the discomfort was starting to ruin my life. I thought, but I am eating a whole food plant based diet, why isn’t this working?!

Then I learned about glyphosate and everything changed.

To quickly sum up, glyphosate is a water-soluble chemical found in the weed killer, Round Up. It has become extremely prevalent since the 1980’s and is used in agriculture and for commercial use. Because it has been so wide-spread, it is now found everywhere! It is in our air, soil, food, water and even in rainwater. It cannot be washed off and has been linked to asthma, cancers, Alzheimer’s, Parkinson’s, autism, gut issues and so much more! What I didn’t realize is that it can also cause leaky gut and make it so that nutrients are not absorbed. No wonder I was feeling so crappy (pun intended!).

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One of my friends introduced me to a superfood company that offers a product that “removes 74% of glyphosate in just 6 weeks.” I started taking it and within the first week I felt better and the bloating was completely gone. I have jumped into these superfoods and am not only removing the glyphosate but am rebuilding my gut and giving it the nutrition that it needs. And at this moment, I have been symptom free for 2 months!!

I don’t want my blog to become a sales page but I wanted to share my story with you in case you can relate. Please comment below or send me a message if you want to learn more about what I am doing. I am so excited to help others heal because having gut issues is miserable.

*Also, our gut is our second brain. If there is an imbalance, it can lead to all kinds of serious illnesses, depression, brain fog, anxiety, fatigue and so much more.

Hope you are all feeling well! Take care of those guts and have a wonderful week! <3

Garlicky Rosemary Potato Soup

This is an old recipe but is still one of our favorites.  It is delicious, comforting and is perfect for those upcoming Fall evenings.

We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites.  It's easy to make and is incredibly filling.  Enjoy it with a warm piece of vegan toast :)

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)

Serves 4-6

Ingredients: 

• 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)

• 1 large yellow onion, chopped fine

• 1 celery rib, chopped fine

• 8 garlic cloves, chopped

• 2 sprigs fresh rosemary, leaves stripped and minced

• 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced

• One 15-ounce can cannellini beans, drained and rinsed

• 1 bay leaf

• ¼ teaspoon black pepper, plus more to taste

• 4 cups vegetable broth

• ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream

• ¼ teaspoon salt

Directions: 

• Place a medium stockpot over medium-high heat.  Add the oil, then add the onion, celery, garlic, and rosemary.  Cook, stirring often, for 5 minutes.  Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine.  Add the broth, increase the heat to high, and bring to a boil.

• Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream.  (If you prefer a smooth texture, puree half the soup in a blender).

• Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.

Click here to purchase your own copy of The No Meat Athlete Cookbook.