Meal Planner

Breakfast: 1 slice Purebred Chia seed Loaf, toasted, with spreadable cream cheese, smoked Salmon, and 1 scrambled Egg.

Lunch: Leftover basil pesto gluten-free pasta from the night prior

Dinner: Homemade pumpkin soup, two slices Purebred White Farmhouse Loaf, and toasted for dipping

Snacks: Gluten-free Freedom Foods muesli bars

Diary Entry

Hello, day five! Today was all about making and eating leftovers, and finding the motivation to cook can be challenging, so a microwave warm-up seems like an excellent way to eat your day.

Breakfast was more adventurous than other meals. I toasted one slice of Purebred Chia Seed Loaf, topped with light cream cheese, smoked Salmon, and 1 scrambled Egg. If I feel uninspired about cooking, I can microwave eggs if that works better than frying them. Another warm-up was leftover gluten-free basil pesto pasta I had made the night before. For dinner, I used leftover pumpkin soup that I made weeks ago. It was packed with fresh vegetables and seasoned with salt and pepper. Although it’s not the most healthy of meals, there are many potatoes. It’s also very carb-loaded. However, there’s no cream or bacon. I toasted two slices of Purebred White Farmhouse Loaf and cut them into soldiers.’

Today, I feel great about the choices that I have made. My lethargy has been put on the back burner, so I feel more energetic and have less bloating. Now that we are in the last few days of the Purebred Challenge, I will try harder to notice what was bothering me before and find out how my body has responded to the diet change.

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