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Made brunch for my Peruvian sister, Charo and her husband: delicious crustless, lactose free quiches and a big bowl of berries. But then I also bought breakfast pastries for them because I don't feel right forcing everyone else to eat gluten free. I ate a scone. OMG. I will never do that again. I have been miserable all afternoon. I'm glad I did it, because I think it's a good idea for me to test out what I can and cannot eat. I just now had dinner -- a bowl of Cheerios with milk and berries. I couldn't face anything else because I still felt really rocky. I don't think I'll be able to eat wheat ever, but maybe I'm being negative. The best that can be said for this is that I am becoming less and less interested in food I can't eat. When I try something that's been off the plan for a while and it makes me sick, I don't feel very interested in trying that food again. I guess that's a good thing because it keeps me on my plan. I can't imagine life without chocolate cake permanently -- but it looks like that's how my life is going to be.
P.S. Today was a complete disaster. My calorie count was fine -- but I ate ridiculously. I'll get back on track tomorrow.
Diet Calendar Entries for 17 January 2016:
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1433 kcal
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Fat: 50.95g | Prot: 74.02g | Carb: 173.84g.
Breakfast: Luna Luna Protein Bar - Chocolate Peanut Butter, Milk (Nonfat). Lunch: Smucker's Natural Orange Marmalade Fruit Spread, Berryhill Blackberry Spreadable Fruit, Trader Joe's Chocolate Chip Scones, Whole Foods Market Turbinado Raw Sugar, Best Yet Mixed Berries, Crust-less Quiche: Spinach, Ham & Swiss. Dinner: Whole Foods Market Turbinado Raw Sugar, Milk (Nonfat), Best Yet Mixed Berries, Cheerios. Snacks/Other: Cabot Extra Sharp White Cheddar Cheese, Salazon Chocolate Co. Organic dark chocolate with sea salt & organic caramel. more...
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2100 kcal
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Activities & Exercise:
Clearing/washing dishes - 15 minutes, Walking (moderate) - 3/mph - 20 minutes, Driving - 30 minutes, Cooking in Kitchen - 1 hour and 30 minutes, Sitting - 4 hours, Sleeping - 7 hours, Resting - 10 hours and 25 minutes. more...
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 Comments
You can make gluten free chocolate cake! Don't despair!
17 Jan 16 by member: Jenn715
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Jenn715 -- I will get a flourless chocolate cake for my birthday, and I appreciate the encouragement. But as far as gluten free flour goes, I am not a fan. For one thing, most gluten free flour mixes are one step away from just eating pure sugar, because rice flour and tapioca flour are so high glycemic. So, if I can't make it with buckwheat or oat flour, I don't eat it. I do use some almond and hazelnut flour, but I'm careful about how much of these nut flours I eat because larger quantities are not recommended for people on the FODMAP regime. I am focusing on learning to make really excellent ice creams and custards and pretty much giving up on baked goods -- although I have just recently made an excellent batch of oatmeal chocolate chip cookies made with oat flour and oatmeal. They were really very good. Let me know if you want the recipe.
17 Jan 16 by member: Hermiones Mom
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Glad the cookies worked out! I'm not sure if these cookie dough freezer bars would work for you, but they are GF and vegan and only uses some oat flour and almond flour: http://ohsheglows.com/2012/02/14/vegan-cookie-dough-freezer-fudge/ These are probably my favorite relatively healthy sweet treats ever. Good luck with everything!
17 Jan 16 by member: Jenn715
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So kind of you to think of me, Jenn715. Unfortunately, I checked out all the "cookie dough bar" recipes on that site, and they all include ingredients I'm not permitted. I have to be on a diet called FODMAP, and that means there are bunches of things I can't eat, including all dried fruit, cashews and certain other nuts. It's very complicated. That's why I stick to custards and plain dark chocolate for treats. Thanks again.
17 Jan 16 by member: Hermiones Mom
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