Hermiones Mom's Journal, 03 June 2016

I ate a lot more than usual today -- I have no idea why. I didn't eat anything bad, just more than usual. It was yummy though. Last night I tried to make another one of those low-sugar, gluten free recipes to try to be able to have something like a cookie sometimes... This recipe -- for bars made with peanut butter, almond flour & chocolate chips -- did not work. It wasn't sweet enough, even for me, and the texture was nasty. I tried another one this morning after they had been refrigerated, but if anything they were worse cold than warm, a real disappointment. So I think tomorrow I'm going to make some meringues. So far, chocolate chip meringues have been my most successful baking project, followed by some cookies made with oatmeal and oat flour. I think that this will be the last of the obviously vegan recipes I make. Substituting peanut butter for dairy butter just doesn't always work -- it's a texture thing -- and these were just not sweet enough. I'm almost at the point where I feel like if I want a brownie I'll just eat one, and if I feel bad for a day, then I do. But this gluten free stuff is for the birds.

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1666 kcal

Fat: 80.90g | Prot: 110.88g | Carb: 129.11g.   Breakfast: French Meadow Bakery Gluten-Free Fudge Brownies (38g), Milk (Nonfat), Finlandia Reduced Fat Havarti Cheese, Wellshire Farms Uncured Turkey Ham Steak. Lunch: Cantaloupe (Muskmelon), Extra Virgin Olive Oil, Curry Powder, Lactaid Lowfat Cottage Cheese, Cooked Egg Yolk, Cooked Egg White. Dinner: Whole Foods Market Wild Alaskan Sockeye Salmon Fillets, Butter, Extra Virgin Olive Oil, Bland Farms Vidalia Sweet Onion, Cooked Asparagus (from Fresh), Green String Beans. Snacks/Other: Whole Foods Market Turbinado Raw Sugar, Blueberries, Nectarines, Dole Strawberry Dippers, Thousand Island Dressing, Green Giant Fresh Baby Cut Carrots, Kirkland Signature Extra Fancy Unsalted Mixed Nuts, Cabot Cheddar Cheese Slices. more...