Seven Day Gluten-Free Challenge: Day 7

This post is thanks to PureBred

Words by Shanyn Brennan

Meal Planner

Breakfast: Fruit smoothie with strawberries, blueberries, banana, chia seeds, LSA, goji berries and almond milk.

Lunch: 2 slices of Purebred Chia Seed Loaf, fresh, with gluten-free ham, lettuce, tomato, cheese, avocado and gluten-free mayonnaise.

Dinner: 2 slices of Purebred White Farmhouse Loaf, toasted, with leftover gluten-free turkey mince balls.

Snacks: Banana, apple, fresh orange juice.

Diary Entry

So I did it! It’s all over, and I have to say, I’m feeling really positive about the change! Not only do I have more energy, but I can say with absolute confidence that I am less-bloated than I have been in a long time. No more afternoon naps, either, which technically means I have more hours in my day. I also think it forces me to go to bed earlier, and that is something I’ve been craving for a long time. I can’t tell you with all honesty that my aches and pains are gone. I don’t know what causes them, and I think I’ll have to delve deeper into that issue beyond changing my diet. But ruling things out is also good to know!

Purebred Loaf ranfe

The Purebred loaf range can be eaten for breakfast or for dinner

My favourite meal of the day was the leftover turkey mince balls on toasted Purebred White Farmhouse Loaf. The flavours were so yummy because they’d had time to blend and intensify, and combining that with crunchy toast was a stroke of genius, not to mention a super-quick dinner when I had no motivation to cook! And my snack of fresh orange juice was a quick blend of all the oranges I had leftover in my fruit bowl. I peeled off the flesh, threw them all in the blender and turned it up full speed. I added ice to keep it cold, and it was just as good as you’d get in a café on a Sunday morning. Delish!

Now the big question is: Will I continue on the gluten-free diet? I think I’ll hold on to a few things and go back to old habits for others. For things like snacks, I do enjoy the occasional potato chip and chocolate (as bad as that is, I couldn’t live in a world where I was denied those things!), but I’ll continue to eat the gluten-free pasta and utilise the amazing recipes I was given by the Purebred team and Sarah-Jane Purnell. I didn’t know gluten-free would be as yummy as it was, but I’m not ready to close the door on some of my old-favourites. It was a great challenge, nonetheless, and I’m truly thankful to Purebred for allowing me to be their guinea pig! Until next time…