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Saturday, October 3, 2015
Spent a good hour at the grocery store yesterday reading the labels of many common foods that I buy (or rather, used to buy). I realized that rolled oats are gluten-free unless they are processed on the same conveyor belt as wheat products, which is the case with store-brand and Quaker oats. So I had to spend double the money to buy Bob's Red Mill oats, which are processed in a gluten-free facility.
This gluten-free stuff takes a lot of time, patience, and attention to detail. It's also a lot more expensive. I really hope it's worth it in the end.
On a different note, I've found it nearly impossible to switch to a dairy-free diet. My nutritionist said butter is okay, and if I have to use cream to use heavy, all-natural cream. I've made the switch to cashew milk in my coffee and cereal, which was a big step for me, but I find that I'm still sprinkling cheese on top of things for flavor, and I had some pudding last night that was made with low-fat cow's milk. I feel like cutting out gluten and dairy completely is just too much drastic change in such a short span of time; it feels like I'm being set up for failure. So for right now I'm cutting out gluten 100% and just reducing the amount of dairy in my diet as much as I can, without putting the pressure on myself to cut it out completely.
Breakfast:
• 2 chicken sausages
• 2 rosemary biscuits (gluten-free) with strawberry jam
• 1 cup of chai tea with cashew milk and honey
BM @ 6:30 a.m.
Lunch:
• Moe's burrito bowl (chicken, rice, cheese, tomatoes, onions, sour cream)
• tortilla chips, queso dip
Dinner:
• no dinner, still full from lunch
Snack:
• 3 bites of fudge
• 1/2 cup Kozy Shack chocolate pudding
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