Seven Day Gluten-Free Challenge: Day 3

This post is thanks to PureBred

Words by Shanyn Brennan

Meal Planner

PureBred Raisin Toast

PureBred Raisin Toast

Breakfast: 2 slices Purebred Raisin Toast with Nuttelex spread.

Lunch: leftover gluten-free spaghetti bolognese from the night before.

Dinner: salmon with baked carrot, pumpkin, zucchini and eggplant.

Snacks: apple.

Diary Entry

I’m almost at the halfway point and things are going great. I do feel less sleepy, but I’m going to attribute that to both the gluten-free diet and all the fruits and vegies I’ve been eating. My bloating is still under control, as well, and I know that’s because of my new eating habits. And although my selection of foods was much simpler today, I was still very happy with it all, albeit slightly lazy, with breakfast and lunch!

I felt like something simple for breakfast – and if I’m going to tell the truth, I was running particularly late this morning so didn’t really have a choice – so I decided to try the Purebred raisin toast with Nuttelux spread. It didn’t taste exactly the same as the raisin toast I’m used to, but it was still pleasant to eat and filling. I had an apple for a snack that I bought as I was walking passed a fruit stall in Sydney, and lunch was just a warm-up of last night’s dinner (I found this really nice the next day as all the bolognese flavours had intensified over night!). Dinner was a 150g piece of salmon cooked in a frying pan with baked vegies, seasoned with pepper and garlic.

So onwards and upwards I go with this gluten-free challenge. There are definitely positive changes happening, however small, and I’m feeling generally good about my wellbeing overall. Let’s hope I continue to feel better and better.