When Hollis Crane first thought about cutting off gluten, he was not following a trend. It has to do with improved sensation.
She decided to cut gluten after months of inexplicable tiredness, bloating, and brain fog to see whether it changed anything. She says, “I expected it to change not much.” But two weeks later I felt like me once more.
Still, Hollis wanted not to adopt a limited viewpoint. She missed joyfully cooking, dining with friends, and discovering new tastes. She then went to the Mediterranean way of life, not just as a diet but also as an approach to eating anchored in balance, freshness, and enjoyment.
She was surprised to find the two techniques complimented one another really brilliantly. Many classic Mediterranean foods were easy to modify or inherently gluten-free. Vegetables, lentils, lean proteins, olive oil, and herbs dominated meals. She used some ingenuity to substitute quinoa for couscous, use gluten-free pasta when needed, and thicken soups with blended beans rather than flour.
The Mediterranean cuisine culture—the focus on eating slowly, appreciating every mouthful, and dining with others—inspired her especially. “It was how I was eating, not only what I was eating,” Hollis explains. “Rushing through meals in front of a television was no more. Dinner started as a time to relax.
She came to see over time that this way of living anchored her emotionally as much as physically improved her. “I started listening to my body instead of fixating over labels. That made all the difference.
Now Hollis guides others in combining Mediterranean ideas with gluten-free living, stressing color, joyful eating, and emphasizing what they can enjoy—not just what they are avoiding.
