On Saturday, I had a really hungry day and ended up not being hungry at all yesterday. I started with a cup of coffee with light coconut milk
and when hunger started calling, I had a banana
and then decided to give almond flour pancakes another go. I used my standard recipe that I used to use when I was able to eat gluten. The results were not that great, they were mushy in the middle and did not have enough salt or agave. I did learn a little more about preparing almond flour pancakes and will certainly try again. I topped these off with an agave drizzle and smart balance.
A little later in the day, I made a batch of almond flour blueberry banana muffins that I mentioned here and decided to have one as a snack. These were possibly the best muffins I have ever had, gluten free or otherwise. I did tweak the recipe a bit and can’t wait to play around with it even more.
For dinner, I made shrimp spring rolls with gluten free thai peanut dipping sauce. The rolls had shrimp, lettuce, carrots, avocado and cilantro. They were spectacular and sparked plenty of creativity for future rolls.
For dessert, I had a big bowl of grapes.
Later in the evening, I was feeling hungry and gave into my sweet tooth. I had the last of the chocolate coconut milk ice cream topped with gluten free chocolate chip cookies. The story of the cookies is pretty funny and I can’t wait to share it with you when I have more time.
Sadly, all the chocolate kept me up half the night. I think that is a lesson that I have finally learned. I was up by 4, today should be interested.
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Yesterday’s Mood Journal
Mood ~ I was in a fantastic, light hearted mood all day.
Pain ~ Some mild shoulder pain here and there but otherwise pain free
Energy ~ I was full of energy though I did sleep in a little (till 7!!)
i can’t wait to hear about the cookies! they look like good ice cream topping, anyways :)
the muffins look great and so do the spring rolls! I’ve never tried to make them myself.