
Eating well can feel overwhelming when you live with chronic illness or burnout — especially when you also have to navigate food restrictions like plant-based, gluten-free, and allium-free eating. What most people call “simple meals” can feel anything but simple when energy is low and symptoms are unpredictable.
For me the hardest part is that almost all premade food contains things that aren’t that gut-friendly. Additives like sugar or sweeteners or different kinds of allium, i.e. onion, garlic etc. They all make it inaccessible to me. If I eat something that I haven’t made from scratch I always have to account for what consequences that might have, like tummy ache, acid reflux, blood sugar crashes etc. So I make 90% of my food from scratch, but it doesn’t have to be hard. You just need to find inspiration and find ways to do it that don’t eat up all your energy.
This week, let’s explore how to nourish your body with kindness, flexibility, and real-life accessibility — no perfection required. Simple formulas that can be adapted in any way you want.
Traditional meal plans assume:
steady energy
long shopping trips
lots of chopping and cooking
foods that don’t work for your body
time and mental focus
But for those living with chronic illness, burnout, fatigue, or sensitivities, food needs to be:
simple
soothing
digestible
gentle on symptoms
easy to prepare on low-energy days
You deserve nourishment that fits your reality.
This method keeps things adapted to what you can eat and nourishing — without complicating your day.
Choose what feels doable:
tofu or tempeh (plain, unseasoned — no garlic/onion marinades)
canned lentils or chickpeas (rinsed) (They are often easier to digest than dired ones that you presoak-so I always opt for canned beans)
roasted chickpeas
lupin beans
edamame
dairy-free protein shakes
nut/seed butters with fruit or GF crackers
Fresh, frozen, canned, steamed — whatever fits your energy:
frozen mixed vegetables (Frozen vegetables are as nutritious as fresh, because they were frozen when they were just picked, which means they are basically fresher than the fresh vegetables you buy at the supermarket).
carrots, peas, broccoli
cucumbers, tomatoes, spinach
berries, apples, bananas
roasted root vegetables (if you cook potatoes, let them cool and then heat them aagin, you increase the amount of resistant starch a fiber that your gut loves, and it reduces the fast carbs)
Choose something grounding:
rice
quinoa
buckweat
roasted potatoes or sweet potatoes
gluten-free pasta
gluten-free wraps/tortillas
gluten-free oats
Combine any one from each category, and you have a balanced, easy, plant-based meal.
Because some days even assembling food feels hard:
Rice + chickpeas + frozen veggies (steam everything in one pot, season simply)
Gluten-free pasta + basil pesto (no alliums) + cherry tomatoes
Smoothie bowl with berries, plant milk, protein powder
Baked potatoes topped with beans, tahini, herbs
Tofu scramble (allium-free seasoning) + spinach + gluten-free toast
Snack plate: fruit, nuts, hummus without garlic, GF crackers
Soup shortcut: blend vegetables + coconut milk + herbs (no stock with alliums)
Simple, soothing, supportive.
You are not failing if you choose:
pre-chopped veg
frozen meals that fit your needs
shelf-stable ingredients
jarred sauces without alliums (they might be hard to find)
quick, repetitive meals
the easiest option available
Nourishment does not require suffering.
Healthy eating doesn’t have to be complicated, time-consuming, or perfect.
It doesn’t have to look like anyone else’s version of wellness.
And it definitely shouldn’t drain your energy.
Small steps count.
Simple meals count.
What works for you is what matters most.
Your body deserves nourishment that feels gentle and doable.
And so do you.

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