This summer is winding down but not before we celebrate my youngest son’s birthday. He’ll be 17 on the 17th. He’s asked me to make him a two tier birthday cake with frosting. He’s a brave kid. I’m totally doing what I call cheating and using a box mix from Cherry Brook Farms and the frosting was made by Whole Foods. All are gluten and dairy free. Someday I’ll learn the fine art of cake making in the world of gluten and dairy free, but for now I’m focusing on other foods.
This week I’ll continue to play with my green smoothies to see what different combos taste like. Over the last week I picked up some new hot peppers I’d like to cook with and some different types of plums to snack on.
As part of taking care of myself and trying to get my body to settle back down and release some of the weight, I’m walking everyday for an hour, stretching (helps get rid of the Fuzz) and journaling everything I eat.
I write down what and how much of everything I eat and if I feel not as good as I should after eating anything in particular. So far I’ve noticed that all grains seem to be bothering me and corn kernels. I’ll need to stay away from them as the swelling is not something fun. I’ve also noticed that my body is not that happy with Frank’s Buffalo Wing sauce.
I’m not sure just yet what all of that means, but by keeping track I’m becoming a detective as far as what my body is irritated by and that is a huge help. I find that sticking with mostly vegetables, fruits and small portions of lean fish and chicken, some pork and very little beef, my body does seem happier. Funny I think I’ve heard this was good for a person before. Why do I have such a hard time learning this?
If you are experiencing swelling or irritation, keeping track of everything you eat might be a great way to start to detect what else is bothering you. If you live gluten free and cheat, well you already know what’s bothering you. But if you are sure you are not having cross contamination and you are still having issues, time to become that detective and start eliminating other foods.
Sometimes it’s hard for me to be patient with this but I know in the end I will feel so much better.
So for my menu this week it will be vegetable heavy but I’ll be including some seafood and chicken and letting the rest of my family eat the quinoa and rice.
Monday– Italian Torta- Budget Friendly and Minute Meal
Tuesday-Birthday Dinner out at Brad’s favorite place- Chima
Wednesday– Guajillo Chile Shrimp and Chorizo over quinoa – Minute Meal, Budget Friendly if you buy shrimp on sale.
Thursday– Greek Meatloaf (recipe can be found in The Gluten-Free Diner cookbook), boiled potatoes and green beans- Budget Friendly
Friday-POM Chicken with vegetables and quinoa- Budget Friendly
Saturday– Chicken and Vegetable Kebobs- Budget Friendly
Sunday– Ham and peas with pototes au gratin- Budget Friendly and Minute Meal
More menus from lots of bloggers found on OrgJunkie.