Gluten Free: Day 8 and Day 9

So we are nearly one third of the way through this 30 day gluten free challenge, which my husband and I somewhat randomly decided on while vacationing in Maui.  Up until today, I barely noticed the difference.  I have not felt like I was missing anything by eliminating wheat.  Greg and I have both noticed a gnawing feeling in our stomachs and getting hungry more often between meals, but apples, Kind Bars, bananas and such have helped us bridge the gap.  Today, for whatever reason, I was starving!  Running 3 miles before breakfast could be the culprit, though I did this last week a few times.  Thank goodness for gluten-free cookies (recipe to follow) because this lady needs a post dinner snack and the chocolate chip cookies have my name on them! Here is the run down for day 8 and 9...

Monday

Breakfast: Gluten free cereal, berries and milk

Lunch: Leftover cauliflower crust pizza

Dinner: Nachos (tortilla chips, beans, cheese, tomatoes, olives, jalepenos, guacamole, sour cream)

Dessert: Chocolate Chip Cookies

1 cup and 2 tbsp gluten free pancake mix (I used Bob’s Red Mill)

½ cup butter

½ cup brown sugar and 1/8 cup granulated sugar

1 tsp vanilla

1 egg

1 cup chocolate chips

Using a hand mixer beat together softened butter and sugars.  Add one egg and vanilla to the mix and incorperate. Add the pancake mix in two parts, then stir in the chips by hand.  Bake at 350 for 10 minutes, check and turn check for 3-4 minutes until golden if needed.

Tuesday

Breakfast: Overnight oats with apple sauce mixed in

Lunch: Mixed Greens, shredded carrots, orange melon balls, half an avocado, pomegranate seeds and honey lime kefir salad dressing AND baby belle cheese

Dinner: Grilled eggplant, quinoa, tomatoes, burrata cheese, fresh basil, chopped green olives, a drizzle of olive oil