Just wanted to chime in here... congrats again Laura on your BFP!
No such news for us yet, but the diet changes we have made have been fabulous. Cutting out white flour in particular seems to be huge for me, especially for my IBD, which shows no symptoms when I eat on my new regimine! Yay! It is likely I could still conceive without the diet changes, as we are primarily dealing with male factor IF, but I feel so much better and have so much more energy, it is defeinitely worth it. I do miss my coffee, though... and have to confess I have splurged and treated myself to a couple of soy lattes - I figure once in a while won't hurt...
Also, I just found this receipe for sugar free, wheat free apple pie - and it looks YUMMY! We have a bumper crop on our apple tree, so I will have to try this this weekend, but I had to share right away:
Apple Pie (Raw)
2 1/4 cups ground almonds
3/4 cup pitted medjool dates, unsoaked
1/4 teaspoon salt
Process all the ingredients in a food processor until it resembles coarse crumbs and begins to stick together. Don't overprocess. Distribute evenly over the bottom and along the sides of a 9-inch pie pan and press firmly, especially where the bottom of the pan joins the sides. Place in the freezer for at least 15 minutes.
Apple Pie Filling
2 apples, peeled and thinly sliced 1/2 cup pitted medjool dates, soaked
3 tablespoons fresh lemon juice 1/2 cup raisins, soaked
2 apples, peeled and chopped 1/4 teaspoon ground cinnamon
Toss the sliced apples with 2 tablespoons of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon, and remaining 1 tablespoon of lemon juice in a food processor and process until smooth. Remove and mix with the sliced apples.
Remove the crust from the freezer. Pour in the apple filling and press down with a rubber spatula. Chill for at least 2 hours before serving. Bring to room temperature, or warm in a slow oven (heat to 200 degress, turn off, and slip in pie for 15 minutes) or 105-degree dehydrator (for 30 minutes).