This was my first month of 100% whole foods. The only exceptions I made were ones I didn’t realise I was making; vegetable oil in an organic vegetable stock powder, not knowing that agave nectar was a burden for the liver etc.

I felt empowered by my new resolve; I had no restrictions, so long as the food was quality and minimally processed (to the best of my knowledge) … I’d become a true “qualitarian”.

This was also the month where mum, who had been resistant about my cutting certain foods out, finally accepted that I didn’t want to eat junk or pseudo-healthy foods, and tried her best to accomodtae this when she cooked.

Having her on board changed everything; as meal times were no longer a battle or something that triggered anxiety.

That’s not to say that we didn’t still have some arguments. Mum did feel like her throat was being cut a wee bit. She was scared of making ‘mistakes’ in the kitchen or putting the ‘wrong’ ingredients in things. I don’t think she saw what the ‘big deal’ was, as she’s very much an ‘everything in moderation’ type person.

This is the hardest part of changing your diet and food philosophy. It’s not giving up some of your old favourite foods, nor finding it harder to eat out … it’s trying to get your loved ones to understand and accept your choices. I’m an all or nothing person. If refined sugar is inflammatory then I don’t want any of it. If wheat co-creates sluggish bowels, get it away from me!

My October menu looked a little like this …

Breakfast: Quinoa porridge with lots (and I mean LOTS) of cinnamon, blueberries and ABC (Apple, Brazil and Cashew) Butter

Comments: I fell in love with this breakfast after being inspired by a picture I saw in a free magazine from the health shop. I didn’t follow a recipe but it turned out really well and I wondered where this type of breakfast luxury had been all my life

Morning Tea: A dried fruit and nut bar (made with just dates, cherries, goji berries and almonds)

Comments: Perhaps a bit high on the sugar front, but a simple, easy and yummy snack that I could take to school or enjoy at home, dipped in a little organic peanut butter

Lunch: Cheese and Carrot Toastie on Organic Chia seed Spelt Bread

Comments: My favourite combo and so satisfying – at this time, I was tolerating spelt and cheese just fine, despite the respective gluten and casien content

Afternoon tea: Chia Seed crackers with cashew butter

Comments: I’d found these raw chia seed crackers at a market stall and absolutely loved them, they were very satisfying and felt like a treat

Dinner: Mum’s homemade Pumpkin, Carrot and Onion soup with some Avocado on Chia Spelt bread

Comments: as usual, dinner varied quite a bit, but I remember having this a few times and finding it so comforting. As the grain content of my diet was so low, I could eat an extra slice of bread with dinner without complaint (and I ate so much avocado with it you could have said “she likes a bit of bread with her avocado”)

Dessert: An organic Fuji Apple with Natural Peanut Butter

Comments: An easy fave and super yummy. I never tired of this pairing and looked forward to it every night. Fruit and nut butter is a match made in whole foods heaven!

Tip #10 for transitioning to a whole foods diet …

Get someone in your family on board! They don’t have to be 100% accepting at this stage, just get them used to the idea that food quality is important to you. Make it  clear that you don’t expect them to change the way they eat, offer to cook all of your own food (if they think this will be easier) and (this is a big one) be willing to chip in on the food bill (this one applies to my fellow teens … adults, you’re probably already paying for most, if not all, of your own food) becuase jars of nut butter and fresh berries start to add up.