April went by faster than I knew it. When May came around, I wanted to have some challenge ideas to put into action but my running plans aren’t quite set in stone yet. For now, I have come up with two plans for May. The first week I have decided to eat an entirely gluten free diet, to see how it affects me. I do not have many symptoms that those with celiac disease often have before diagnosis, however, I am intrigued to see if I feel any benefits from eating gluten free. Kelsey (aka. Snacking Squirrel) wrote a great post about some reasons why people often have to eat a gluten free diet. Check it out here. I have been reading other Gluten Free blogs for a while now and here are some of my favorites that I will be referencing this week.
For breakfast, I had some gluten free mighty tasty hot cereal with almond milk, cinnamon, banana, strawberries, ground flaxseed, and Naturally Nutty vanilla almond butter (hiding under the fruit somewhere..) while reading a pamphlet I received at Earth Day Fest.
After breakfast, I headed to the local farmer’s market where I found end of season Gala apples. I love the small size, it was the perfect pre-lunch snack.
We also bought some organic spinach and three bell peppers that I am already planning on using for another batch of Kale Chips.
Here comes tackle number two. I have a serious cookbook addiction and have to seriously hold myself back from purchasing new ones far too often. This small stack of vegan cookbooks gets neglected and this needs to change. I plan on making at least ONE recipe a week from them. It doesn’t matter which book I choose, but I just need to focus on using my own books over recipes I find online for the month of May. I think that if I get used to cooking from them more often, then I will be more likely to grab these in the future.
For lunch today, I made a wrap with my new Food for Life Brown Rice Tortillas filled with local hummus, mung bean sprouts, cucumber slices, grated carrot, avocado and siracha hot sauce. The tortilla was very different than my usual Food for Life Sprouted Tortillas. They are both very chewy, which I enjoy greatly, but the brown rice version was more smooth versus the more crunchy and apt to break sprouted variety. On the side I ate half of a plump grapefruit.
Are you interested in hearing what I plan on eating everyday I am eating gluten free? This is not usually a daily eats blog but I could post more often if others are intrigued.
Do you choose recipes online over your cookbooks more often?
Hope everyone is having a lovely Sunday!