Meal Planner

Breakfast: Kale and spinach smoothie made with banana, apple, and pear.

Lunch: 2 slices Purebred White Farmhouse Loaf, fresh with light spreadable cream cheese and gluten-free honey leg ham.

Dinner: Lean mince spaghetti bolognese served with eggplant, mushrooms, capsicums, carrot, zucchini, and gluten-free pasta

Snacks: 1 apple, one banana, and a cup of green tea.

Diary Entry

Day two is over, and I feel slightly better. It may be the gluten-free pasta and bread or the fact that this challenge brings a variety of healthy snacks and foods – maybe a combination of both. It’s working well for me. One thing I have noticed is a significant change in my bloating. It’s gone! I don’t have a big stomach after eating, which I love. Although I wasn’t sure I would see any changes in my body, I am convinced and will continue the diet for five more days.

The smoothie was a great energy booster. This smoothie helped me get going in the morning. The chia seeds were super-food, so I was satisfied until lunchtime. The sandwich I made was delicious. The Purebred White Farmhouse Loaf was fresh. I did not have it in the freezer, but it had thawed by noon. It was delicious with cream cheese, carrots, and honey. It was also very filling, so I found afternoon snacks more of a desire than a necessity.

It was a wonderful dinner. It was the first time I had ever added vegetables to homemade bolognese. As I said, the gluten-free pasta tastes the same as the original. I enjoyed a green tea from T2’s Buddha’s Tears to end the night. Sarah-Jane Purnell, nutritionist and naturopath, advised me not to use my phone before bed. Instead, I read and let my body fall asleep naturally. This was a great tip. This challenge and the helpful information made it possible for me to stay asleep through the night. I can’t wait to see what tomorrow brings!

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