🌾 PART ONE: What the Heck Happened to Gluten?

I didn’t grow up avoiding gluten. Honestly, if you had asked me 30 years ago what gluten was, I probably would’ve guessed it was a brand of hairspray. Now here I am, a vegan chef running a whole food, plant-based, gluten-free lifestyle program, standing firmly in the no-gluten camp—and not because it’s trendy, but because of what I’ve seen firsthand with clients, friends, and even myself.

So… what is gluten? And why has it become such a hot topic?

What is Gluten?

Gluten is a protein found in wheat, barley, and rye. It gives dough its stretchiness and bread its chewy texture. In its natural form, gluten isn’t inherently evil. But what’s changed dramatically over the last century is the quality and quantity of gluten in our food supply.

Wheat Then vs. Now

Let’s take a stroll down memory lane. A hundred years ago, wheat was a different beast. It was grown in smaller quantities, harvested without heavy processing, and consumed in whole grain form. Today’s wheat has been hybridized and industrialized beyond recognition.

Modern wheat is grown for yield, shelf-life, and texture—not for digestibility or nutrient content. The gluten content in today’s wheat is significantly higher than it used to be, and it’s often extracted, concentrated, and added to processed foods. (Ever read a label and seen “vital wheat gluten” listed as an ingredient? That’s pure gluten.)

And here’s the kicker—gluten is now in everything. Soups. Sauces. Even lip balm. Yes, lip balm! It’s not just the bread anymore.

Why So Many People Struggle With It

People often ask me, “Why can’t we handle gluten now when our grandparents had no problem?” Great question. Part of the answer lies in the gut.

We’re living in a world with overprocessed foods, excessive antibiotic use, and constant exposure to environmental toxins—all of which compromise the gut microbiome. A weakened gut barrier (often called “leaky gut”) allows undigested gluten proteins to slip through into the bloodstream, triggering immune responses and inflammation.

This is why some people who aren’t diagnosed with celiac disease still feel bloated, fatigued, or foggy-headed after eating gluten. I call them “gluten-sensitive warriors”—no blood test needed to know your body is speaking up.

My Own Wake-Up Call

I didn’t set out to go gluten-free. In fact, it felt like a punishment at first. I loved bread. But I started to notice that every time I ate even “healthy” whole grain bread, my stomach would puff up like a balloon at a kid’s birthday party. My joints ached. I was tired. Not the kind of tired that a nap fixes, but that deep, soul-draining fatigue that makes you question your life choices.

As I began transitioning to a whole food, plant-based lifestyle and removed gluten, my energy skyrocketed. My inflammation dropped. I felt like I’d finally given my body the chance to breathe again. That’s when I decided to make all of my recipes not just oil-free and plant-based—but also gluten-free. Because I felt the difference.

PART TWO: How to Transition to a Gluten-Free, Plant-Based Lifestyle (Without Crying Over Bread)

Alright, let’s talk real life. You’ve been eating toast for breakfast, sandwiches for lunch, and pasta for dinner. Now you’re staring at your pantry thinking, what the heck am I going to eat?

Don’t worry. I’ve been there. That’s why I created meal plans that actually work—recipes that don’t taste like cardboard and won’t leave you hungry two hours later.

Here’s how I coach my clients to make the shift:

Step 1: Focus on What You Can Eat

One of the biggest mistakes people make is thinking, I can’t eat this… I can’t eat that… But what if you flipped that mindset?

You can eat quinoa, millet, oats (gluten-free certified), brown rice, teff, amaranth, lentils, beans, sweet potatoes, leafy greens, colorful veggies, fruits, seeds, and nuts. The rainbow is still on your plate—only now, it’s working for you.

Step 2: Start with Familiar Favorites—Just Reimagined

Miss pancakes? Make my banana oat pancakes. Love lasagna? Try my zucchini noodle version with cashew ricotta. Craving bread? That’s why I created Oh My Loaf!—my line of whole food, plant-based, gluten-free bread mixes that are as easy as 1-2-3: Pour, Mix, Bake.

Seriously, if you can stir batter, you can make these loaves.

Step 3: Batch Cook + Freeze

All of my meal plans are designed with batch cooking in mind. Make enough breakfast porridge or veggie stew to last 2–3 days. Freeze portions of lentil patties or chickpea flatbreads so your future self can say, “Thank you, past me.”

Step 4: Don’t Skip Breakfast

If you’re over 40 (like me and most of my clients), breakfast is your power meal. That’s why I start the day with hearty bowls—steel-cut oats with berries and flax, sweet potato scrambles, or quinoa apple bakes.

I design my plans so breakfast and lunch are the heaviest meals of the day, and dinner is a light soup or salad. It helps with digestion, weight loss, and sleep. It’s not magic—it’s just aligning with your body’s natural rhythm.

🌱 PART THREE: The Benefits of Going Plant-Based (with Bonus Doctor Quotes + My Personal Struggle)

When I started going plant-based and gluten-free, it wasn’t because I was trying to jump on a wellness bandwagon. I was trying to heal. I had chronic inflammation, brain fog, and digestive issues that no doctor could explain.

Going plant-based didn’t just change my body—it changed my life.

The Science Backs It Up

Here’s what some leading doctors and experts say about this way of eating:

Dr. Michael Greger, author of How Not to Die, says: “The most ethical diet just so happens to be the most environmentally sound diet and just so happens to be the healthiest.”

Dr. Neal Barnard, President of the Physicians Committee for Responsible Medicine: “A plant-based diet can prevent, treat, and even reverse heart disease, diabetes, and obesity.”

Dr. Dean Ornish, founder of the Preventive Medicine Research Institute: “The more you change, the more you improve. The more plant-based you go, the more benefit you gain.”

And it’s not just about individual health. It’s about the planet.

Plant-Based = Planet-Based

Every time you choose a plant-based meal, you save water, reduce greenhouse gas emissions, and spare an animal’s life. It’s a ripple effect. One person really can make a difference.

According to the UN, animal agriculture is responsible for more greenhouse gas emissions than all the world’s transportation combined. That means your plate is more powerful than your Prius.

My Struggle Became My Superpower

When I first gave up gluten, I felt lost. When I gave up animal products, I felt unsure. But when I gave up both and committed to eating whole, nourishing foods, everything changed.

My skin cleared. My mood lifted. I stopped feeling like my body was fighting me. And I found my purpose—helping women over 40 reclaim their health and energy without dieting or deprivation.

Today, I run a thriving community, offer seasonal meal plans, and host a free course to help you get started on this path, too.

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Final Thoughts (and an Invitation)

I’m not here to tell you what to eat. I’m here to inspire you to listen to your body, question the status quo, and take your health into your own hands. If gluten is causing you problems, you’re not imagining it. If plant-based feels intimidating, you’re not alone. And if you’re ready to try something new—something life-changing—I’ve got your back.

🍽️ Join my community, where I’ll guide you through the essentials of this lifestyle with delicious, easy recipes and tips that actually work. Thousands have used it to lose weight, feel amazing, and reconnect with food again.

Let’s make health delicious—and sustainable.

Here’s to your health—gluten-free and glorious!