It has been a very long time since I felt like cooking even the simplest things. Cooking for the past six months or so has been a chore. In fact, I found myself going out for meals more often than not which was not good for my wallet or my waistline. Then about two months ago I found out about a woman in the Hilltowns who has a CSA which provides home cooked meals. I started ordering from her. You can either join the CSA or order al carte each week which is what I do.

Alice grows her own organic GMO produce and sources locally when possible. About three-quarters or more of the menu is gluten-free. And, so without realizing it or even trying I began eating gluten-free and felt terrific.

I had suffered from a low-grade depression after having gone off an antidepressant in March. I won’t bore you with the details which lead up to why I stopped taking a medication I had been on for 20 years or the resulting difficulties but I didn’t want to go back on it even though I was struggling. Then as good fortunate would bestow on me I began eating gluten-free and the world changed for me.

Good fortune again revealed itself to me when by happen stance I received notification of a webinar conducted by Dr. Kelly Brogan, the author of A Mind of Your Own. After reading about the seminar and its hefty price tag I decided instead to buy her book. She is an advocate for treating depression with diet, not pills, and getting people off of antidepressant which she feels treats the symptoms not the cause. After reading her book I feel like a textbook case of the snowballing effects of taking antidepressants.

Granted when I started taking the magic pill I was not of the frame of mind I now am. Twenty years ago I was under stress in so many aspects of my life, I would have found it difficult to garner the discipline it takes to follow Dr. Brogan’s protocol. Plus for the past five years I’ve had a meditation practice which has helped tremendously. Meditation is also part of Dr Brogan’s plan. I guess over the past several years I had been naturally drawn in the direction of Dr. Brogan’s protocol with the only missing and major part being following her diet. I am so happy to now follow the gluten, sugar and dairy free diet. Knowing how well I feel, it is easy to follow. Or at least has been for the past month. I have lost 4 pounds which I have tried very hard to do. My short-term goal is another 5 pounds to get back to where I was before gaining so much since March with a long-term goal of another 25 pounds. From there I will see where I go.

Over the past 5 years or more there has been such an increased awareness of the harmful effects refine carbohydrates have on the body. From the inflammation which causes heart disease to perhaps Alzheimer’s disease and now depression, I feel fortunate to have a new way to treat my chronic depression. I don’t know if it is right for others but this new way of eating is working for me.

Thanks to the wonderful food I’ve enjoyed from Alice’s Kitchen and how much better I am feeling I have begun to enjoy cooking again. That doesn’t mean I will be doing it every night which is something I have to reckon with now that I am no longer in NYC with a dozen restaurants just steps from my apartment. I will continue to order from Alice’s but supplement it more and more with my cooking adventures.


A roasted large head of broccoli was a treat I enjoyed in one sitting!! I hadn’t meant to eat it all but it was so good I couldn’t control myself. Fortunately, it is low in calories. Buying several more heads and roasting them is on my to do list.

Roasted Broccoli with Nutritional Yeast
Recipe type: Side Dish
Serves: 2 servings
  • 1 very large head of Broccoli
  • 6 cloves of Garlic thinly sliced
  • 1½ tbsp melted Coconut Oil
  • Himalayan Salt and ground Pepper
  • 1 tbsp Nutritional Yeast
  • Lemon juice to taste
  1. Preheat oven to 425 degrees.
  2. Slice the Broccoli including some of the stem. Peel the thick part of the remaining stem and slice into bite size pieces.
  3. Place broccoli on rimmed baking sheet along with the sliced garlic.
  4. Pour the melted coconut oil over the broccoli and garlic. Add salt and pepper and toss to coat broccoli.
  5. Roast for 25 minutes. Stirring once about halfway through. Once broccoli starts to brown it is done.
  6. Place roasted broccoli in a bowl.
  7. Sprinkle with Nutritional Yeast
  8. Squeeze the juice of half a small lemon to taste.
  9. Toss and enjoy.