Vegans, Celiac and allergy sufferers: my hat goes off to you. Day 1 and I feel like a smoker trying to quit – one day without my peanut butter smothered cinnamon raisin bagel, green tea and Activia yogurt for breakfast and I’m a mess. It makes me feel slightly better that Sean had just as painful of a day as I did.
Quote of the day: Sean – “I don’t feel cleansed yet.”
On the bright side, the blueberry rice flour muffins turned out lovely. 🙂 (Recipe below.) When I make the next batch, I am filling the muffin tins more so that they turn out bigger. Sean and I each had to eat multiple to feel full. But they are delicious!
RICE FLOUR MUFFINS (Courtesy of COOKS.COM)
- 1 c. rice flour (Use brown rice flour for this during cleanse.)
- 2 tsp. baking powder
- Pinch of salt
- 1/2 c. ground oats
- 1/4 c. honey
- 1/4 c. sesame oil
- 1 c. soy milk
- 2 eggs – (For this cleanse, I replaced with 2 tsp flax seed meal mixed with 1/2 cup of water)
- 1/4 c. nuts, ground
- 1/2 c. raisins or fresh blueberries
Combine all dry ingredients in one bowl. Mix wet ingredients in another bowl. Lightly oil and flour a 12 hole muffin tin. Preheat oven to 425 degrees. Mix contents of two bowls and spoon into muffin tins. Place in oven and bake for 20 minutes.
NOTE: To make this as a cake or squares, pour batter into a 9×9 cake pan.
It was a hungry day – I don’t even want to talk about lunch. Note to me: get a bigger salad if I’m going to continue to take the stairs between floors at work. Trail mix will be forever my side on this interesting journey.
Dinner on the other hand, was very filling. Baked yam fries (I managed without my herb chipotle mayo), chicken and a spinach salad with some lovely fig vinaigrette (courtesy of Karen Dar Woon). Some blueberries and almond tea for dessert and we’re okay.
We’re getting in the spirit though. Tomorrow we make rice pasta ravioli stuffed with yams (or butternnut squash, TBD) with the lovely kitchenaid mixer. I may even bring home some quinoa, who knows?