Though my grain-free month didn’t yield the results I was hoping for, namely an improvement in my eczema, I found it fun to try eating a new way and create recipes with parameters.
I hope to continue on with ‘What I Ate Wednesday’ periodically, as well as using Wednesday to post about other topics that are important to me. Hopefully, these will still be interesting posts to read!
….and now for a ‘What I Ate Wednesday’ without the grain-free restriction….
I created this Breakfast Cookie as a grain-free recipe and am still enjoying it!
It’s so delicious and filling, and I truly feel like I’m getting away with having cookies for breakfast. 😀
It has been so nice to have my Tortillas again! I love making cheese crisps filled with Muenster cheese…
I made a batch of Skinny Refried Beans to dip it in….heaven.
I snacked on a recipe in progress throughout the day…
…healthy cocoa crispies, anyone? 😀
I had to get in my veggies here since the rest of my day was lacking them….
I love roasting broccoli, red onion, and chickpeas in some olive oil. It makes for a satisfying (and filling) meatless meal. I also had some unpictured brown rice on the side.
I sampled some gluten-free oatmeal raisin cookies for dessert….
…they’re still a bit crumbly and need some work, but the taste was delicious!
For those of you that expressed an interest in the Gluten-Free Thin Mints, I’ll be posting the recipe over at The Balanced Platter at the end of May. 🙂
What’s the best thing you’ve eaten this week?
Shared with: What I Ate Wednesday