My itchy arm has absolutely no traces of itchiness. Amazing. I am a little nervous to find out what I need to keep eliminating to keep it from reocurring. I am hoping I don't have to do any permanent elimination. I have started talking Milk Thistle to cleanse the liver and I am feeling a little flu like today. I know I am not sick but I am not sure I want to detoxify this quickly. I might back off a little. I would prefer to feel good while doing this little challenge.
Here was today's meals:
Breakfast: I made the Buckwheat pancakes again per Tate's request. I had two.
Lunch: I had leftover broccoli soup from Saturday and an apple.
Dinner: Baked Spaghetti. I used brown rice noodles and it actually was better than the whole wheat noodles I used before. I have tried other brands of Brown rice noodles before but these were amazing! You would swear they were regular white flour noodles.
I bought them at Sprout's and will be stocking up next visit. The only ingredients are brown rice and water.
I could eat a bowl of this right now. I wish I had any leftovers but no such luck. You can add as much sausage as you want, I just add one link for the flavor but try to keep it as vegetarian as possible. I have made it without sausage a few times but it isn't as good.
1/2 lb of gluten free hot Italian Sausage (I use one link)
6 oz. Brown rice spaghetti
2 eggs, beaten
1/2 c. chopped onion
1/2 c. chopped sweet peppers
2 T. Earth balance buttery spread
2 c. spaghetti sauce (I used the organic jar from Costco)
Cook and drain spaghetti. While still hot, toss with Earth balance until melted and add in beaten eggs. Toss noodles to coat. Spray glass pie pan or 8X8 pan. I double this recipe. Spread noodles in pan.
Cook onions and peppers with sausage until done. Add in spaghetti sauce and simmer a few minutes. Top noodles with the sauce and Bake at 350 for about 30 minutes. Let sit for 5 minutes when done.
We served this with a big Italian Salad and some fruit. I sat out the fruit on this one.