Monday, Monday

Did NOT want to get up and go to work today. Had so much trouble getting out of bed. Headache, some endo pain, and some brain zaps (not sure why I’m having these now and then – they are usually a side effect of stopping/changing anti-depressant, which I’ve been though, and it’s hell, but I haven’t had any changes lately. I wonder if it has to do with the interaction of painkillers and antidepressants?). Also have no appetite (weird for me). I couldn’t stomach the thought of a smoothie, so I had a slice of the coconut carrot quick bread I made last night – vegan, gluten-free, and sooo delicious, especially topped with some coconut butter. I had a slice last night warm out of the oven and a slice this morning (warmed in the microwave).

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This is so good and was really easy to make. I started with this recipe – http://realsustenance.com/recipe/gluten-freevegan-coconut-quick-bread/

Modifications: (first off, I halved the reciped).

  • I used a Bob’s Red Mill GF flour blend in place of coconut/sorghum/arrowroot flours
  • used 1/2 agave, 1/2 brown rice syrup, and more than was called for (I’d just add it to taste)
  • used ground flax instead of egg replacer, and threw in some extra ground chia
  • had to add a little more almond milk after I added the mixins because it was really stiff

So after you get the main recipe, you add the mixins from here – http://homespunwithlove.blogspot.com/2013/03/carrot-coconut-quick-bread-vegan-gluten.html

And that’s what makes it awesome. Mine still took about an hour to cook, even though it was half the recipe and in a smaller pan. Probably because it wound up being a little extra wet. It is SO delicious, though. And really filling!

I’m in the middle of like 800 books right now, but I started reading Wheat Belly, because I’d heard so much about the crazy guy ranting that wheat is crack. He may or may not be a nutcase, but the stuff in the book is mostly nutritional science and is interesting. I’m still not 100% convinced that there aren’t other foods that are just as bad, but his main argument is that wheat today has been modified so much that it barely resembles the wheat of 100 years ago, and we don’t know what effect that may have on the human body, but it doesn’t seem to be doing anything good. So, we’ll see how eliminating wheat/gluten from my diet affects me. Obviously I’m not doing it just for weight loss (it’s highly recommended as part of the endo diet that you remove gluten), but I surely wouldn’t mind.

 

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