I almost caved 462 times on the gluten-free gig. Out of habit. Out of frustration. Out of laziness.
I’ve told myself that it’s not helping enough times that I don’t even know why I’m still doing it. Except for the fact that I said I would. Until the end of January. Or maybe 6 weeks. I still haven’t decided and February 1 is two days away. To make it to the six week mark would be another 12.
So I find myself questioning my food choices. Are the oats that I eat every day cross-contaminated with wheat? Did that trace of wheat protein I didn’t see put me back to square one? Are Rice Chex really gluten-free?
Because giving up bread for four weeks should have done something, right?
But even if the diet didn’t improve my health, I’ve realized something else. That I can do it.
I’m not only about unfinished projects and good intentions. I can finish something that I started.
I love food. And I love a good challenge. So marrying the two has made this process almost fun. Which is why I’m going to continue the GF meal plan into February. Plus I still have several recipes I want to try before going back to my gluteny ways.
So here’s the plan for the week…
Breakfasts are more oatmeal, yogurt, granola, fruit, and hard-boiled eggs. Sigh.
Lunches are leftovers and more salads. Although I made a fresh batch of vanilla vinaigrette, so I’m actually pretty excited about salads.
Sunday: Seared Salmon, Roasted Potatoes
Monday: Baked (GF) Spaghetti
Wednesday: Meatloaf, Mashed Potatoes, Gravy
Thursday: Chicken Enchiladas
Friday: Clean Out Refridgerator Night
Saturday: Cowboy Casserole
To those of you that helped me out with meal suggestions last week, THANK YOU! I didn’t actually end up using any of them, but your support was a tremendous motivator. I didn’t make anything terribly inspired, but I think I just needed a little time away from the kitchen so easy meals of pasta and parmesan tilipia (and take-out sushi) got us through the week.