I finished out the protocol a few days early due to a NEED for wine and VIA313 at my friend’s wedding on March 15, and it was glorious!!!! I’m still processing what the past ~90 days did for me mentally and physically but I can definitely say I’m so glad I did it and I’m proud of myself for how far I’ve come. I’m slowly bringing back foods that I wasn’t having except for gluten (at least in America). There are lots of studies about gluten products in the US being a lot more harmful than those around the world due to chemicals and pesticides (even on organic items). I’m going to continue keeping up the main points of the protocol, like eating nutrient-dense food, knowing when to relax and remove myself from stressful situations, staying active/working out often, taking my supplements, using all natural beauty and cleaning products, and sleeping 9 – 10 hours each night. I know the longer I do this, the better I’ll feel week after week!

March 14
breakfast- homemade paleo banana bread
lunch- tacos from Veracruz
snack- Siete chips and salsa
dinner- sweet potato glass noodles with chicken and veggies from Chilantro
dessert-strawberries

March 15
breakfast- O’Dough’s bagel with almond milk cream cheese and jam
lunch- salad from Chipotle and Siete chips with guacamole
dinner-  cured meats with olives and nuts, gluten free pizza from VIA313 and red wine

March 16
snack- paleo banana bread
brunch-french omellette greens, bacon and decaf coffee from Le Politique
dinner- Vegan banh mi sandwich, brussels and fingerling potatoes at The Beer Plant

March 17
breakfast- O’Dough’s bagel with almond milk cream cheese and jam
lunch- Grapefruit mimosas, lamb burger and sweet potato fries from Kerbey Lane
dinner- homemade GF/DF green chile chicken enchiladas
dessert- Partake Food’s GF/DF chocolate cookies

March 18
breakfast- homemade berry smoothie
lunch- Italian GF sandwich from Snarf’s
dinner- leftover GF/DF green chile chicken enchiladas
dessert- homemade raw avocado chocolate mousse

March 19
breakfast- homemade green juice
lunch- smoked salmon, mixed greens, avocado toast with fried eggs
dinner- lots of sushi from Lucky Robot

March 20
brunch- smoked salmon, mixed greens, avocado toast with fried eggs
snack- vegan cheese crackers
dinner- leftover GF/DF green chile chicken enchiladas
dessert- homemade raw avocado chocolate mousse

March 21
breakfast- Nature’s Path Organic corn flakes
lunch- salmon and tuna poke salad bowl from Me So Poke
dinner- fish tacos, jalapeno corn bread and red wine from Hyde Park Grill