This is a very conservative form of the diet; it assumes you are sensitive to all five usual trigger foods. As you discover your own profile of problematic foods, you can adjust your diet accordingly. The cookbook recipes reflect different levels of sensitivities, so you have to only use those recipes that reflect your diet needs.
A note: I eat a lot, filling my plate with each meal plus having snacks. I am 5’10’’ and weigh 150 pounds, but am very active and with the diet the meals are nutrient dense but not calorie dense. I drink water with every meal.
Further explanation: I use elk meat which is very low in saturated fat, comparable to fish and poultry which is my other source of protein. It is domesticated beef that is so high in saturated fats. Wild game has much less saturated fat and is much healthier because it also has Omega 3 oils. The Paleolithic diet was very heavy in meat, but again, it was wild game and was low in saturated fats and high in the essential fatty acids like the Omega 3 oils. I find protein helps keep me from being hungry because I don’t have access to the usual fillers like bread.
Day 1
Breakfast: baked sweet potato
Snack: raw vegetable juice (organic celery, cucumber and kale with a couple of carrots)
Lunch: Large organic mixed green salad with kale, parsley, tomatoes and cucumbers topped with smoked salmon and flax seed oil and balsamic vinegar dressing
Crisp potato skins with oil
Dinner: Marinated chicken and vegetable shish kabob (peppers, onions, yellow squash, zucchini, cherry tomatoes, mushrooms)
Brown rice
Snack: Coconut water kefir shakes with carob and unsweetened cocoa
Day 2
Breakfast: Gazpacho (blended organic tomatoes, red onions, cucumbers, red peppers with a bit of Jalapeno pepper)
Small handful of almonds
Snack: orange
Lunch: Vegetable spaghetti squash as noodles, with marinara sauce and ground elk meat
Small mixed green salad with flax seed oil and apple cider vinegar dressing
Snack: Coconut water kefir shake with blueberries
Dinner: Baked turkey breast without the skin
Roasted organic root vegetables (turnips, parsnip, rutabaga, beets)
Baked winter squash
Day 3
Breakfast: Leftover chicken and vegetable shish kabobs, served over brown rice
Lunch: Large mixed green salad with vegetables, artichoke hearts and salmon with flax seed oil and Balsamic vinegar
Rice crackers with a Basil Pesto dip. (No cheese just parsley, basil, walnuts or pine nuts, olive oil, and a bit of lemon juice)
Snack: raw vegetable juice (carrot, beet, apple, lemon)
Dinner: Grilled salmon with lime and mustard
Grilled asparagus
Baked potato with flax seed oil
(Editor’s Note: It would appear that the MS Recovery Diet is heavy on the meat, fish, and poultry. This can be challenging for menopausal females and elderly people because meat is hard on the kidneys and bowels, and thus can bring on hot flashes, fatigue, and intestinal stagnation. To reap the benefits of this diet and avoid the side effects of excessive meat, one may wish to experiment with reducing the volume of meat and increasing the quantity of vegetables.)
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