Meal Planner
Toast two slices of Purebred White Farmhouse bread for breakfast served with peanut butter.
Lunch: A fruit smoothie with blueberries, strawberries, bananas, chia seeds, and almond milk.
Dinner: Baked pumpkin and turkey mince balls, gluten-free
Snacks: Black tea; gluten-free Freedom Foods muesli bars.
Diary Entry
It’s the second day of the Purebred Seven-Day gluten-free Challenge. I am thrilled with the results. This week, I have not felt like taking a nap throughout the day, even though it poured at 2 pm every day and it was cold. This is a compliment to gluten-free bread and pasta!
I found something unique today. Peanut butter can be made gluten-free. You read that correctly! I didn’t have any idea. It’s a favorite thing to put on toast, eat right from the jar, and lick the knife. I was so hungry that I checked the label. I was squealing in my kitchen when I saw the big tick next to the words “gluten-free.” That’s how I ended up having peanut butter on two slices of Purebred White Farmhouse Loaf for breakfast. A smoothie was my lunch choice because I didn’t feel hungry, and it seemed like a great idea. A smoothie is an excellent option when you want to make sure the kitchen runs smoothly. I tried something completely different for dinner. Purebred gave me the recipe for turkey balls, which I loved. It was delicious paired with over-baked pumpkin cubes.
There’s still one day left. Tomorrow will be a bit of a leftover day. I’ll use what I have from grocery shopping for this challenge. Let’s see if I can create something unique and make the last day memorable!