This is an exciting week for me because I'm going to spend at least one week with absolutely no grains in my diet! No wheat, rice, corn, oats, etc. That might not sound exciting to you, but I've never gone completely grain-free and after a lifetime of digestive troubles, it's about time I try to eliminate them for a little while. It's been about 24 hours so far and I haven't had any trouble with feeling deprived or bored, and I don't suspect that will happen later on either because I found a couple great recipes that will help me with lunches and sweet treats.
The first thing I made is this Oven Omelet by The Spunky Coconut.
I used real cheese instead of dairy-free though. It tastes really good, but it would be even better if the sweet potato slices were fully cooked. When I make it again I will probably pre-bake them a little before adding the egg mixture. I'm going to eat this for my lunches this week, along with some apple slices and sharp cheddar cheese as an afternoon snack.
For breakfasts, I will be eating either greek yogurt (sweetened with stevia) or, if I have enough time to cook, eggs with veggies and chicken sausage. And for dinners, I bought some chicken and asparagus to last for a couple nights. Although, I also might get lazy and have eggs for dinner a few times.
Now, here's where things get really exciting. I get to eat COOKIES during this grain fast!! Elana's Pantry is another go-to blog I frequently use for gluten-free, refined-sugar-free recipes. And luckily, her chocolate chip cookie recipe will work perfectly into my grain-free week.
I followed the recipe as-is, but it ended up being too liquidy for cookies. I just added more almond flour as well as some coconut palm sugar. I didn't measure, so I don't know how much I added, but it was probably somewhere around a half cup of each. Just add until you have a firmer dough that will hold it's shape on the cookie sheet. Also, I highly recommend sticking with the dark chocolate chips. The slightly bitter taste is a nice complement to the almond and the sweetness.
Side note: These cookies will end up being chewy. I wanted them to be slightly crunchy, but they're not. Maybe if I'd left them in longer they would've gotten a little crunchy...but I'm not so sure because my second batch was darker than the first and they still ended up being chewy the day after baking. If you figure out how to perfect the crunchy-outside, soft-inside effect in a gluten- and sugar-free cookie, please let me know!
I will share more about how I feel as the week progresses!