Wednesday, June 12, 2013

Rebecca's Balancing Act: Turns Out Spelt is NOT Gluten Free

As part of the Gluten Free Health Challenge, Rebecca will be posting her journal entries on the first 3 Wednesdays of every month from now until December. During that time, she'll receive free health coaching from Ellen Allard of Gluten Free Diva and Iris Higgins of Your Fairy Angel. 

Learn how to join the challenge.

My biggest problem is lack of planning and a perceived real(!) lack of time. I overbook myself, so I am always running from one appointment to the next. That means I get caught without food during the day, and either have to rely on the Kind bars I keep in the glove box or end up grabbing sushi at a grocery store. Lately it's also turned into a lot of popcorn from Trader Joe's.

But three weeks ago we splurged on the MOST DELICIOUS FOOD when we hired a personal chef for the week. What a crazy-wonderful indulgence. In two hours, Angelica (I have to share with with you: had made up lunches and dinners for my fiance and me for the whole week. For the rest of the week, we ate like royalty. Now I don't mean big servings...NO! Actual portion sizes (a good reminder) of the most flavorful food, well, ever.

Then that week ended. Sad face.

The next week I was back to bananas and avocados and oatmeal and takeout sushi. Damian was back to takeout Indian and eating restaurant-sized portions.

So last week I had the brilliant idea to buy portion sized lunches from the deli section of PCC. We've been eating that way this week, but a) it's not as flavorful as freshly prepared food (as good as it is), and b) there aren't that many options that are gluten free and vegan.  

Oh yeah, did I mention I am going gluten free AND vegan? Mostly I really NEED to avoid dairy, but for health reasons I want to cut out animal products too. So I found this great salad at PCC - Perfect Protein - and then today I learned that SPELT is not gluten free. Ugh. Tasted soooo good. Should've known!


Mexican Quinoa Salad from The Gluten Free Vegan

So this week's success? I cooked! It took me 45 (precious) minutes, and I made the Mexican Quinoa Salad from my gluten free, vegan cookbook, The Gluten Free Vegan, and it's DELISH! Love cilantro, love cumin. I now have eight little boxes of ready-to-go lunches that will last us four days... Unless we also eat them for lunch (high likelihood) so it's just step one, but at least it's a success.

Portioned salads: A week's worth of lunch if you don't eat them for dinner

Wedding countdown:
  • 102 days as of writing this post. 
  • Possible wedding food: Pasta with meat sauce for guests with rice pasta and vegan sauce option. 
  • Wedding cake: Ice cream cake. I figure a bite won't kill me and I am not really a fan of ice cream anyhow. 
  • Diet freak out: 8 pounds heavier than I was when I bought the dress (gulp)!
THIS WEEK'S KEY TO SUCCESS: Focusing on what I CAN eat (Cherries! Avocados! Quinoa! Rice!) instead of what I cannot.  


1 comment:

Dorothy said...

Hi Rebecca, I could relate to a lot of what you said in this post. Congratulations on the cooking! 45 minutes is a long time to cook. Your meals look delicious too! Keep on sister. Dorothy


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