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How I eat now: a normal week, not a protocol

Posted by Julie Samson in Gut on March 4, 2026 · 7 min read


What actually gets cooked in my kitchen on a Tuesday, including the shortcuts I refuse to feel bad about.

The healing-food internet makes it look like everyone is fermenting something at all times. My real week is much more boring, and boring is what got me better.

The rhythm

  • Sunday: roast a tray of chicken thighs and two trays of vegetables. Portion and freeze half immediately.
  • Breakfast: eggs or leftover meat, a starch, something cooked and orange. Protein first, always.
  • Lunch: whatever Sunday made, reheated, with olive oil and salt.
  • Dinner: one pan, twenty minutes, fresh protein bought that day or pulled from the freezer.
  • Snacks exist and are not a failure. Rice cakes with cream cheese have carried me through entire seasons.

My rules about freshness

Leftovers go straight into the freezer, hot, in shallow containers. Anything that sat in the fridge for more than a day gets cooked into something with the acid and aromatics that mask it — or composted without guilt. Histamine accumulates with time and temperature, and my fridge is not a preservation device, it is a slow clock.

Freeze it now, not later. That one habit did more for my symptoms than any elimination list.

And I eat more than I think I need to. Under-eating was the throughline of my worst years, dressed up as clean eating.


A reminder: I am not a medical professional. This is my experience, written down in case it makes yours less lonely — not a protocol, not advice, and definitely not a substitute for working with someone qualified.


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