Breakfast was a deliciously new cereal called: Nature Path Organic Crunchy Maple Sunrise. For those who have had gluten before, think of it as a cereal blend of Kix, Special K flakes, and Rice Krispies. I really enjoyed the crunchiness (didn’t get soggy in milk) and the maple flavoring was wonderful! A nice fall treat.
Lunch (part 1) was egg salad on a rice cake. The crispiness of the rice cake was a nice contrast to the egg salad. I also made some yogurt (store-bought plain yogurt) and added a spoonful of Splenda and some blueberries. Be sure to check the yogurt and make sure it has no gluten in it.
1 hard boiled egg, chopped up
Regular Miracle Whip* to taste
Mustard, to taste
*The light version of Miracle Whip has modified food starch, which can cause problems. The regular version has corn starch.
By 2:30PM, I was famished! The egg salad didn’t hold me over and I knew dinner was going to be late (my husband has karate on Tuesdays and Thursdays until 7:30PM). In my hunger-pang search for “safe” food, I discovered HuHot has gluten alternatives! I’m free to eat the Pad Thai noodles with any choice of vegetables and four different sauces (sweet & sour, peanut thai, curry, and kung pao). After thinking things over, I ended up at our local grocery store (Hy-Vee). They have a large selection of gluten-free foods in their health section. I found Amy’s frozen macaroni & cheese. It was amazing! I like this meal because it was quick and easy (pop it in the microwave for 4 minutes). The cheese got all bubbly – almost like homemade mac n’ cheese. Additionally, the rice noodles tasted like regular noodles (a big plus!). For a snack, I had Rice Work’s Salsa Fresca chips. Again, for those of you who’ve had gluten food, they taste just like (if not better than) the salsa flavored Sun Chips!