My Everyday Foods

By James S. Gordon MD

Dear Friends,

Each year at our Food As Medicine conference—it’s coming up November 19-22nd in Miami, is fabulous, and you can find out more here and register by clicking here—our faculty gives a sample daily menu. I thought you might be interested in checking out mine.

Jim

My Everyday Foods

Breakfast: my father, who was a surgeon, used to say (much to the amusement of us kids) that breakfast was the most important meal of the day.   He usually ate his well before 7 so that he could be at the hospital early to operate.  To my surprise, I now keep the same hours (though I don’t do surgery) and have come to value breakfast, which I once rushed through in haste to move on to the day, as a singular pleasure.  I wake very hungry,

stretch for a while (yoga and sometimes Tai Chi), and then prepare a smoothie:

significant quantities of berries, especially blueberries and raspberries, sweet cherries (generally, all these are frozen and organic) together with fresh fruits that are easily available-bananas, pears, peaches, apples. I use soy or hemp milk (I’ve eliminated cow’s milk and gluten from my diet) and add a couple of scoops of Metagenics UltraInflam which contains some herbs (e.g., turmeric and rosemary) as well as other nutrients that help to reduce inflammation (I’ve got sore knees).

Also, I drink a cup of black tea (decaf).

Lunch: Peanut butter is a lunch staple–usually on rice crackers. I also have raw carrots and hummus. I go out to lunch sometimes at local Asian restaurants and may have some sushi. (I try to remember to bring my wheat-less soy sauce.)

Dinner: If I’m cooking for myself, it’s usually pretty rudimentary–corn, potatoes, tomatoes sautéed with onions and garlic, coriander, chili peppers, sometimes with beans.

Occasionally, I’ll have turkey sausage with it. If I go out, which I do a fair amount of the time, I’ll start with a salad, have the fish dish which most appeals to me at that moment, and then maybe some sherbet for dessert.

For treats, I like the Purely Decadent coconut milk “Ice Creams”-especially Chocolate Obsession, Pomegranate Chip and Passionate Mango (the names add a certain something as well).

That is, of course, if my wonderful and over-worked assistants haven’t eaten them in a frenzy of stress reduction.

Again, that web page to check out our Food As Medicine Training is here—and check out the fantastic new Food As medicine blog, with recipes, tips, and directions for healthy cooking and eating, here!

facebooktwittergoogle_pluspinterestlinkedinmail
  • Annette Nowak

    Dr. Gordon,

    First let me thank you. After reading your book, Unstuck, I tested myself and it turns out that I have gluten intolerance and several food allergies. Thanks to your book I have been able to eliminate much of my depression and severe anxiety and I finally got some answers. I still have a long way to go, but I’m feeling so much better now. After five therapists who didn’t help me at all, your book did.
    Also, I am very curious to know why you have cut out gluten from your diet. Thanks again.

    Annette

    • http://jamesgordonmd.com Dr. James S. Gordon

      So glad Unstuck helped you to find your food sensitivities and that you feel so much better. That’s great. I really appreciate your feedback, and that’s what I hope other readers will do.

      I stopped gluten because my knees and shoulders were hurting and I couldn’t figure out why, got tested, and discovered my sensitivity.

      Be well,
      Jim