This post is thanks to PureBred
Words by Shanyn Brennan
Breakfast: 2 slices of Purebred White Farmhouse loaf, toasted, with peanut butter.
Lunch: Fruit smoothie with strawberries, blueberries, banana, chia seeds, LSA, goji berries and almond milk.
Dinner: Gluten-free turkey mince balls with oven-baked pumpkin.
Snacks: Gluten-free Freedom Foods muesli bar; black tea.
So it’s the second-last day of the Purebred Seven Day Gluten-free Challenge, and I’m feeling really happy about the results I’ve gotten. I haven’t felt like a an afternoon nap this whole week – even when the rain started pouring at 2pm every afternoon and it got super cold! – and I have to give props to the gluten-free pasta and bread for that!
Today I discovered something extraordinary. Peanut butter is gluten-free! Yes, you read that right! I had no idea! It’s one of my favourite things to have on toast, lick off the knife, eat straight from the jar, and so on, and upon craving it today, I decided to check the label. A big tick next to the words ‘gluten-free’ literally had me squealing in the kitchen. And that’s how I came to have peanut butter on 2 slices of Purebred White Farmhouse Loaf for breakfast. The reason I had a smoothie for lunch was because I wasn’t feeling too hungry, and a liquid lunch seemed like a good idea. Plus, a smoothie is one of the easiest things to make when you really can’t be bothered messing up the kitchen! For dinner, I decided to try something totally different. I was given the turkey balls recipe from the Purebred team, and I have to say, it was delicious. I paired it with some over-baked pumpkin cubes, and it was perfect!
Now there’s one more day to go, and I think I’ll make tomorrow a bit of a leftover day and use whatever I have floating around the fridge from the groceries I bought for this challenge. Let’s hope I can make something spectacular, and take out the final day with a bang!