Breakfast: Today I had to use what was in my pantry and to the best I could. I like eggs, but don’t like them that much, so I didn’t opt for them. I also prefer my eggs with toast and that is now a no-no. I went for the Frosted Flakes because I did not see any “wheat” listed on the nutrition panel. I take a multitude of supplements before and after breakfast, so those were also included in my meal. After breakfast I started researching Gluten/Wheat-Free sources and discovered that other terms for wheat and wheat gluten are also barley, rye, malt and hydrolyzed vegetable protein. Frosted Flakes have (guess what) malt in them, so I accidentally messed up already. I could tell because I was “feeling it” through my body for the next few hours.
Lunch: My holistic nurse suggested that I build my meals off of a salad base to start with. This is hard for me because I have never been much of a salad eater – my salads have always consisted of just lettuce, bacon bits, carrots, and croutons. But, for lunch, I put together my old “salad” recipe and only put on 2 crunched up croutons – I was not ready to go cold turkey yet – and added some grilled chicken and sunflower seeds. I do not use dressings either, so I gobbled that up like a bunny and it was actually quite good. It didn’t leave me feeling like I was missing anything. I followed that up with some applesauce and green beans and 2 cupcakes. I couldn’t resist. They were left-over from my daughter’s birthday party and it’s my favorite cake; I haven’t had any in many months and I couldn’t stand to see them go to waste. I regretted it later.
Dinner: I had some leftover hamburgers (no bun), more green beans, and a baked potato. I am so so glad that I am able to keep my potatoes (in moderation), milk, and occasional soda (for now). Those things are making the lack of bread (my absolute FAVORITE mainstay) a little easier to “swallow”. I followed up my dinner with a little vanilla ice cream and chocolate chips.