Friday, September 21, 2012

Walking the Walk, day 1.

I have had lots of emails asking me to do an blogging food journal for you all about my progress and what I have been eating. I know many of you are starting or are on the same journey so maybe we can help each other and share. By blogging about it, I will have to be accountable so this will be an important part of it for me as well.

Day 1.

Easy. It usually is. I am motivated and actually have a calm, happy stomach as I awoke this morning and after breakfast. I don't feel bloated or over full. I feel content. Physically and Mentally. There is something about feeling control that gives you peace. Being able to control what you eat is about the hardest thing to do. If you can do that, you can do anything; at least for me! I am only into my second day but I think I can do I it. I know so many who have done this for so long and hats off to you all! For me, it is going to be a  day to day challenge. I am hoping that I will feel so good that I don't want the offending foods. Today I feel that way. 

In order for this change in lifestyle to be successful, it needs a successful working plan. It needs to be doable and that means I need to be realistic, well planned and well prepared. I reevaluated yesterday and decided that I would allow for some fruit daily but only berries and maybe an apple or pear on occasion. This allows a little variety and berries are lower in sugar than some of the other fruits. I know I don't have a problem with berries so I am going with that. I will also allow a very small amount of natural sweeteners but sparingly. Nothing refined. Nothing in excess. Other than that, no dairy, no citrus, no corn, no soy, no gluten. 

Yesterday I dived in without any pre planned menu plans so I made what I had around the house. 

Breakfast: Sauteed some chopped zucchini, onions and fresh garden bell peppers in coconut oil and some natural fajita seasoning. I added in some eggs and stir fried it. A little more seasoning and it was a great and filling breakfast. Flavor is important!

Mid morning snack: A handful of pistachios. Pistachios are one of the more moldy nuts, along with peanuts so I need to limit those but that is what I have on hand.

Lunch: I had cucumbers and carrots with lime cilantro humus and celery with peanut butter. I had a few more nuts. I didn't have much time for lunch so it was a quick bite. 

Dinner: I made the kids one of our family favorites, as I had planned, Proscuitto and spinach pinwheels. I love these. I decided to make something to compare to this dinner and I was super satisfied. Maybe not the healthiest but a good and satisfying meal, non the less. You dont' have to sacrifice flavor at all! 

I made a yummy BLT, heavy on the L and T and light on the B. I used some Rudi's gluten free bread, healthy mayo and grilled the bread with some olive oil. I added some carrots and cucumbers on the side and a few blueberries. I had to eat it with a fork since the bread doesn't hold together too well but it was every bit as good as the real deal. 

Today is a new day. I made the kids some honey and spice blueberry pancakes. For my hubby, Tate and I, I made some Buckwheat and blueberry pancakes.

These are so easy and so tasty. You don't sacrifice texture or flavor without gluten here. They are light and fluffy and perfect. There were blueberries cooked into them on the underside so I didn't need syrup. The blueberries burst into your mouth to give you that extra moisture and sweetness you need with pancakes. Delicious! Here is the recipe below:

Gluten/dairy free Buckwheat Pancakes

In a good blender, combine:

1 cup whole buckwheat
1 cup coconut, rice or almond milk

Blend until completely blended.


1 heaping T. of coconut oil
1 T. maple syrup
1 1/2 t. baking powder ( make sure it is gluten free)
1/2 t. baking soda
1/2 t. sea salt
2 eggs 
1 tsp. vanilla

Blend just until mixed.

Pour on a hot griddle and add a few blueberries on the top.

I will do my best to blog daily but it may depend on the day. Here's to a great weekend! Date night tonight...I have a few gluten/dairy free restaurant ideas on hand. I let you know my decision tomorrow. Here's to a good one!


Melanie McClure said...

Thank you for doing this! I have been needing a little motivation myself. Seeing your tasty, healthy food choices helps give me ideas and gets me more motivated to stick with it! Thanks!

Kate said...

I really want to try this recipe but what would you substitute if you couldn't have eggs? Banana?

Shari Goodman said...

Ener-G Egg Replacer - follow directions on box.
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!

It won't be quite the same but we were off eggs for a while and it works. I have done the banana and the milled flax seed most often.

rachel said...

i, too, don't follow my own advice 100%. it's like i need someone to tell ME what to do when i am sick or something, instead of just listening to myself. hubby gets upset with me for that. :)

you can do it shari! i will join you.

kami said...

This is great! Just made these pancakes and they're really easy and best of all yummy. Thanks!