Breakfast - 3 cups of Twig Tea - one with lemon, egg - fried, spinach - fried, w/ lemon juice on it
Lunch - salad - mixed greens and fruit, glutiono crackers, almonds, banana,
Snack - last little piece of goat cheese
I actually made a good gluten free bread! Yay! And I learned things about my bread machine I did not know. I got the recipe from the Complete Gluten-Free Cookbook by Donna Washburn and Heather Butt. I made their Ancient Grains bread. It came out a bit too moist, so next time I make it, I will bake it a bit longer. From their cookbook I learned that I can use the dough setting on my bread machine (I knew that), and then when it is done mixing, pull out the paddle so it does not leave a big hole, and cook it on the bake cycle.(I did not know that.) I never even noticed that there is a bake cycle on my bread machine. And it worked! I am so excited! My son ate 4 pieces of the bread. It is that good. Because it has cornmeal in it, it tastes a bit like cornbread, but is textured like real bread. Yum!
Dinner - homemade gluten free ancient grains bread - with soy free Earth Balance margerine, garlic lime chicken (from the Saving Dinner cookbook - very yummy - everyone liked it.), and baby bok choy and broccoli and a ginger cookie
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