Determine exactly what food or food group you are going to avoid. Look up all the words/terms used for that. (e.g. Gluten: wheat, rye, barley, spelt, kamut, durum…)
Read all the labels in your pantry and refrigerator. Give away or toss any and all items that contain that ingredient. (e.g. canned soup, soy sauce, cereal, protein bars, spice packets or blends…)
Create a menu planning out your meals for the next week. Make sure you have balanced macros and plenty of whole foods for satiety. Plan some dishes with whole foods that are free of this food. Use substitutions only where necessary. (e.g. spaghetti squash or zucchini noodles for a whole food replacement of noodles. Gluten free bread for toast or sandwiches.)
Don’t let yourself become overly hungry. Low blood sugar will dip self control and willpower. Have safe snacks available at work, in the car, purse, or backpack.
Limit eating restaurant food. Order salads or other whole foods options so you have more control over the ingredients. Ask for an allergen menu or dishes that are naturally free of your sensitivity.