No wheat, corn, egg, or potato. For two weeks. I did slip up twice, accidentally cooking with cornstarch and drinking 7-Up (which has corn syrup in it) but, WHEW…I’m glad that’s over!
Here’s some of what I ate:
- Oven BBQ Ribs, and Macaroni & Cheese with Spicy Coleslaw.
I used gluten-free pasta, gluten-free cheese and flour for the “mac”, and oil & vinegar (instead of mayo) in the slaw.Recipe to come on these awesome ribs…See the recipe for the ribs here. - Fried Rice with Turkey Bacon. I really wish I had written this recipe down. It was delicious! I do remember using gluten-free soy sauce. San-J, Tamari. I’ve been using this brand to cook with long before this diet. San-J is definitely a favorite of mine, as it doesn’t contain as much salt as most soy sauce brands, and has no MSG. During week one, I actually ate a lot of rice for dinner. I had it (instead of pasta) with chicken cacciatore, and with this stir-fried broccoli dish (I tried using ground turkey instead of steak, and it actually turned out good.)
- Chopped Salad. There’s pasta in the original recipe but, I left it out.
- Turkey Lettuce Thingies with Sharp Cheddar & Grapes.
A piece of gluten-free deli turkey, slapped between two pieces of green leaf lettuce with a squirt of mustard. I could’ve gotten more fancy with this (and added tomato, vinaigrette dressing, salt & pepper) but, I didn’t feel like it. I was still upset about not having any bread. - A real sandwich, with gluten-free sandwich bread. Now we’re talking! I’d finally found one bread brand that didn’t contain any wheat, corn or potato. YAY!
Details on this sandwich bread, and more gluten-free “bready goodness”, food finds ahead…
) are “healthier” than a bag of tasty Cool Ranch Doritos. So, I slowly started incorporating these eats at snack time. Since that is when I usually make the most “not-so-good” food choices. So far, so good!
