Today's menu:
- Whole-grain toast with almond butter and banana slices
- More fresh fruit with applesauce-sweetened tahini
- Carrots and hummus
- Whole-wheat rigatoni with spiced meat sauce and salad
Today we reintroduced wheat into our diet! Cooking is so much easier when you don't have to worry about gluten...bread, pasta, all the wonderfully easy-to-prepare foods are back in our pantry. And toast is just so much better on a freezing winter morning than smoothies.
We tried out this new pasta recipe (also from Martha) but modified it slightly. We used extra-lean ground beef and substituted fresh tomatoes for the tomato paste. It was really good! I'm not usually a huge fan of meat sauces or pasta dishes in general, but I loved this. The cinnamon in particular added a really nice flavor to the sauce. I would definitely make it again.
After eating wheat all day, neither of us noticed any changes that would signify a gluten allergy. I actually had more energy today than any day last week, although it's hard to say whether that's due to the wheat or the fact that I got 10 hours of sleep every night over the weekend. In any case, it's nice to know that we can happily continue including wheat and gluten-containing products in our diet in the future!
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