How to eat to nourish (Hint: It’s not going gluten free.)

Before I learned how to eat to nourish, I treated carbs like suspicious strangers.
I'd grab the latest gluten-free granola bar, count the calories, and hope the bloat, cravings, and brain fog would back off.

Spoiler: they never did.

Maybe you're there now—Googling “best gluten-free bread,” adding every probiotic ad to cart, still waking up puffy and drained.

Here's what I wish I'd known sooner:

Gluten-free isn't the magic. Whole food is.

Most of the women I coach truly can't thrive on U.S. wheat (hi, glyphosate & hybrid proteins).
But swapping wheat toast for a gluten-free cookie made of tapioca syrup and sunflower oil?
That's just an expensive way to inflame your gut with a prettier label.

The carbs that heal look like this:

🥔 White potatoes

🍠 Sweet potatoes and winter squash

🥣 One-Degree sprouted oats

🍚 Plain white rice or jasmine rice

🥦 Every color of veggie

🍓 Every fruit your heart desires

When you pair those carbs with protein and healthy fat, magic happens:

🦋 Thyroid gets the glucose it needs to make energy

⚖️ Cortisol chills out (bye-bye stress belly)

😴 Serotonin rises so you actually sleep

Two easy plate rules:

Never eat carbs naked.
Add eggs, salmon, or grass-fed beef + a drizzle of olive oil or ghee.

Shop ingredients, not labels.
If it's got ten unpronounceables, your gut doesn't want it—gluten-free or not.

Ready to see what your gut is up to?

We'll run a GI-MAP (to spot hidden bugs + gluten cross-reactivity) and build a plate that fuels you at the cellular level—no guessing, no deprivation.