It was great to read your responses on why “we blog.” It seems that many of you also get bloggers guilt/stress or compare yourself to others bloggers sometimes as well. A few of us may get photo envy but it is important to remember that photos don’t define your blog and one day without a story to go with your post won’t keep your readers from coming back. Thank you so much for your opinions.
I had to go back and count all the days via my blog that I have been eating gluten free. Apparently, today is day seven and I am feeling wonderful. Should I be overjoyed that I can resume eating all whole grains that I normally would? The thing is, I haven’t felt too constricted this week. I am not quite sure yet about what and how many foods containing gluten I will be adding to my diet, but I do know that eating gluten free is not as hard as I thought before entering this week. For my last official day of the challenge, I will be returning to the kitchen to create a meal and dessert (hint) for an early Mother’s Day celebration for tonight. Tomorrow I plan to write a recap of the entire week and how I felt compared to when I am eating my “normal” way.
Now, onto what I ate on day 6…
Yesterday morning, I remembered that I wanted to incorporate more seeds into my meals, breakfast particularly. I started off with a base of gluten free mighty tasty cereal cooked in almond milk, banana slices, and cinnamon. As you can see, they were finished off with more banana, strawberries, and pepitas (or pumpkin seeds) that were mixed with a few walnut pieces. Hiding beneath the seeds is a big scoopful of Naturally Nutty vanilla almond butter. I tend to favor the vanilla almond butter over the cinnamon vanilla sunflower butter, and I am pretty sure it comes down to the fact that I am a true almond butter lover. Both are so flavorful and the perfect accompaniment to oats. There are still many Naturally Nutty flavors I hope to try soon. Chocolate Cherry Peanut Butter, yes please!
This breakfast kept me full for hours and I was realizing that so far, this gluten free challenge has really reduced my appetite significantly. I worked out with Jillian, and then did 30 minutes of yoga without feeling fatigue. When it was time to assemble lunch, I went with a huge spinach salad adorned with some of my favorite veggies, cucumber, carrot, avocado, and beets. Annie’s tuscany italian, one of my favorite bottled salad dressings, was drizzled on on top. On the side, I had the remaining half of a sweet potato spread with hummus. I was satisfied, yet again, when finishing this meal but not overly full.
A few hours later, after working a bit, trying to find out my next project, I munched on a granola bar (similar to this one) I made a few months ago and had freezed. It was just as tasty today as the first time they were made.
Unfortunately the shot is fuzzy because a certain pup was so eager to get a bite. I successfully grabbed it ahead of time but felt so bad that I ended up giving her a nibble. This was perfect pre-run fuel for I had a nice short and easy run planned for the early evening. As I ran into my driveway, the rain and thunder was just starting, good timing.
We were heading out for a FIESTA (late cinco de mayo) party around eight so dinner was quick and easy. The last of the kale was steamed with vinegar and I heated up Trader Joe’s Punjab Eggplant and brown rice. The storm as brewing outside and I placed my plate in front of the dinner in hopes of getting any possible natural light.
Now, I must eat a late breakfast with my boyfriend and head out for some groceries/meal plan for my family meal tonight.
Hope you are all having a lovely Saturday!