Nova Bloom was diagnosed with celiac disease in her late twenties, a revelation that finally explained years of discomfort, fatigue, and gut issues. “It was both a relief and a reality check,” she says. “I had to change how I related to food entirely.”
But even after cutting out gluten, Nova didn’t feel immediately better. She quickly learned that healing the gut isn’t just about what you eliminate—it’s also about what you add back in.
“Gluten-free doesn’t automatically mean gut-friendly,” she explains. “There are plenty of packaged gluten-free foods that are still ultra-processed.”
Nova began researching the connection between gut health and nutrient density. She introduced more fermented foods like sauerkraut and dairy-free yogurt. She started soaking her grains, choosing options like buckwheat and quinoa for their easy digestibility. Instead of relying on gluten-free breads and crackers, she focused on meals that felt whole and supportive: soups, stews, slow-roasted vegetables, and plenty of hydration.
“It wasn’t about being trendy,” she says. “It was about giving my body what it needed to recover.”
Over time, her energy returned. Bloating became rare. Her mood stabilized, and her relationship with food softened.
Now, Nova helps others navigate gluten-free living not as a restriction, but as a rebuilding process. “Healing starts when we stop trying to replace what we lost and start focusing on what we need,” she says.
