Gluten-Loving Girl in a Wheat-Free World cntd.

The first few days of my new and oh-so-special diet have actually gone quite well.

Relatively speaking.

Breakfast – Bob’s Red Mill Steel Cut Oats with Vanilla Almond Milk and Blueberries

Lunch – Lemon Quinoa and Raw Kale w/ Tahini Garlic Sauce – both from Whole Foods’ Prepared Foods section

Dinner – Grilled Sockeye Salmon with an Asparagus, Mushroom, and Onion stir-fry plus Strawberries for dessert

Snack – Sunflower Seeds

All great meals, never felt deprived, wasn’t ever really hungry or denying cravings.  I had a lot of energy all day – definitely due, in some part, to the quinoa at lunch.  Did you know that quinoa has the highest protein content of all of the grains?  It’s true.  The local sockeye salmon I had for dinner was so fresh and so delicious, I didn’t even miss the pasta I usually mix with it.  So far, this gluten-loving girl is getting along quite well in her new wheat-free world. Incidentally, I’ve also  managed to stay away from dairy. It wasn’t necessarily part of my plan – it just seemed to happen that way.

Yeah, I’m totally rocking this wheat-free world.