I am starting each day with a mix of water, 2 tsp powdered psyllium husks, 2 tsp bentonite clay and a little bit of cranberry juice. I’m finding that I am very thirsty, so I think you need to drink (much) more water than the psyllium package recommends.My breakfast is still mainly quick quinoa flakes or quick cooking steel cut oats with fresh blueberries, sliced banana, 1 tbsp ground flax and vanilla almond milk.
Because, as we know, one of life’s essential pleasures is food, I am still enjoying little treats along the way:
· EnviroKidz peanut butter rice crispy bars
· a dairy-free, gluten-free chocolate peanut butter bar from the health food store (so yummy)
· a smoothie made with spinach, kale, banana, dates and strawberries (also from the health food store)
· a spelt flour banana muffin from a local bakery
· clementines, bananas
· my favourite oatmeal berry bars (made with spelt flour)
1. Sesame rice crackers with dairy-free baba ganoush; green salad with carrots, walnuts and craisins; dried apricots
2. Riceworks rice crisps with hummus
3. Leftovers of the following dinners—don’t you love a hot lunch?
1. Extra-firm tofu sliced, marinated with Premier Japan’s gluten-free teriyaki sauce, olive oil and garlic powder, and baked; VitaSpelt pasta elbows with chickpea and tomato sauce (recipe was on the pasta box); salad
2. Minestrone soup
3. Brown rice topped with sweet potato and lentil stew (using a recipe from The Kind Diet by Alicia Silverstone)By the way, I did throw in a couple of rum and ginger ales on Sunday. Apparently that’s a gluten-free combo!