Shortly before I got my butt kicked by some silks.
July 26, 2019
Shortly before I got my butt kicked by some silks.
July 25, 2019
Delicious Greek sugar-free sour cherry pop.
July 24, 2019
Compound life
July 23, 2019
This is not an artsy shot – tonight was so humid that my phone was wet to the touch from a 5-minute walk.
July 22, 2019
Selfie time with the pups
FODMAP Diet – Week 5
This was my fifth week on the FODMAP diet.
Week 1
Week 2
Week 3
Week 4
An explanation
Proposed Meal Plan
Breakfasts
- Overnight Oats with blueberry milk, collagen peptides, peanut butter thinned to a sauce, and superfood granola.
Lunches/Dinners
- This week I want to keep it simple – all I have planned is to make up big batches of veggies, a base to go with them (rice/quinoa mix), and make a spicy lime vinaigrette to go with everything. And rotisserie chicken. I’ve got that on hand.
Snacks
- I had no plan going to the grocery here, just knew I was tired of the marmite rice cakes, the buckwheat crackers I bought last time were yuck, and I didn’t want to rely too heavily on fruit this first week back from vacation.
Actual Meal Plan
Breakfasts
- Overnight blueberry milk oats with superfood granola & peanut butter.
- Breakfast out at Eggspectations: Chicken, egg & fruit.
Lunches/Dinners
- Batch cooked a big bunch of zucchini & carrots and had a bunch of ways with a spicy lime vinaigrette and rotisserie chicken.
- Batch cooked some brown rice pasta – had with my favorite chili tuna.
- Lunch out at Wagamama: A rice noodle and greens salad with carrot and lemongrass vinaigrette + chicken.
- Lunch out at Chang’s: Spicy tuna sushi that was a frustrating semi-fail.
- Cucumber/cherry tomato/cilantro/lime vinaigrette salad – also eaten as a snack.
Snacks
- Fairly joyless buckwheat & chia rice cake crisps – joyless because I couldn’t for the life of me think of what to put on them that wasn’t either a ton of calories, contained dairy, or was too sweet. I’ll keep working on this issue and get back to y’all with some options.
- A semi-fail green smoothie that looked compliant from the menu, but tasted like it may not be.
What did I learn this week?
This week was all about getting back into the swing – again – because for some reason I completely lost last week and thought I had just gotten back from vacation. 😆
I was a bit cocky in my restaurant choices, not wanting to believe that the vegan place really *doesn’t* have anything for me (again. It didn’t when I was doing Keto, and it’s semi-difficult to eat Paleo there too).
I also need to leave non-Japanese Asian places alone. Garlic is building block #1 of Chinese food. And yes, it’s in everything. Usually with onions.
July 21, 2019
July 20, 2019
This chicken only gets odder the more you look at it.
July 19, 2019
Strawberry Milk Overnight Oats
This recipe came about because of a chance walk-through of a German grocery store, and the bottle of strawberry Nesquick that caught my eye in the UHT/fake milks section.
I loved strawberry Nesquick as a kid – it didn’t taste like strawberries, but pink milk was super fun to drink and pretty much the only way (other than chocolate syrup, marshmallow flavoring or whatever is in an egg creme) I would touch cow milk.
This actually tastes like strawberries, and bonus: packs a bit of nutrition.
Gluten-free, FODMAP
Strawberry Milk Overnight Oats
2 strawberries
1/4 c. dry measure rolled oats
That same measuring cup full hazelnut milk
Half that cup full of water
1/2 tsp. vanilla extract
Few grinds salt
1 scoop collagen peptides
Toppers
Peanut (FODMAP) butter thinned Out with a little water to the consistency of tahini
Hand full raw pepitas for crunch
Blend the strawberries, water and milk. Pour over the oats, vanilla, collagen peptides and salt. Shake or stir to combine. Let sit overnight. Serve with optional toppers.
Serves 1
Gastography 