OOPS- i just ran out of time

This has been a very intersting month for me and going flourless. First of all I have to say it is difficult task. As a person who spends half my life on the road eating out is a challenge that makes me really think about the food on the market. "FLOUR" is the root of almost every food that covers the shelves in quick stops, fast food would not exist without it, grocery stores fill about a 1/3 of their space with something that contains it. I thought I would actually count at some point but time is not always my friend.

To actually eat this way I can say made me feel much better. My stomach did not make funny noises, I did not feel sluggish - I actually can say I felt amazing and it was not from eating ALL good food. I found my self stopping at a quick stop and picking up a bag of potato chips and a water because it was the only thing in the store that qualified under my eating conditions. To be honest I thought I would loose a lot of weight. I did loose weight but not to the degree I thought I would. I think it was from the bad choices I made with my new found challenge. I found myself overeating when I had an opportunity to eat something tasty and it was flourless.

I guess what I am trying to convey is that flourless is an amazing way to eat but it also takes more planning and a lot more thought. I know that having Bizzy Lizzy Bakery items available to me at all times made the task at least doable.

Half Way Point

This is not that hard at all. Supper last night was delicious, Elk Steak coated lightly in corn meal and corn starch and fried. I was craving something a little crispy and this fit the bill. We served it with snap peas and baked potatoes and finished the supper off with Fresh Michigan Strawberries and Calder Ice Cream - YUMMAY (new word I made up and it drives my son crazy so it makes it even more fun to say). Erik is still feeling it is very challenging on the road. I have to agree. When I was out on Saturday, I was making a stop at Sparrow Hospital and I made a salad on the salad bar and topped it with Chicken Salad it was delicious.

I notice we eat more salads because we think of it quickly. We are big summer salad eaters anyway. I have to say though I hate making salads but the beautiful Michigan Greens keep calling my name. I even got fresh Michigan Tomato's on Saturday at the Novi Farmers Market they grow them in green houses in Romeo. Hoop Houses are become the future in garden farming in Michigan. The big produce producers are really getting into it to extend their growing season.

The challenge

As I have said I am not really feeling the challenge of eating flourless because I almost always do anyway. However, my husband is really struggling. He feels that there is just so much limit to what he can eat. I guess if you think about it you are right. Flour is everywhere and takes up a very large percentage of the traditional grocery store. From of course the bread and bakery items and as you travel through the aisles it is coating the pepitas seeds. In the cooler section with pastries and cookies as well as in the meat, where many items are coated in the bi-product to increase the weight of the item as well allow for a crispy texture.

I would be curious to know how many items actually contain flour. It is in pasta, cereals, bakery items from cake mixes to coatings for meat. How do people with celiac's disease do it? I am choosing not to eat, I don't have to avoid it.

The journey continues

I have to say this is not hard at all. I really have not missed anything. Friends ordered pizza the other night and I ate some left-overs and was completely happy. I think the reason I do not feel it is so difficult is because I see an end point if I choose to use it. I placed the challenge on me for 30 days there are people who have to eliminate common foods from their diet for life.

I met a couple the other day that have a terrible reaction to dairy and they were telling how hard it is to find foods without it. I would have to agree. Dairy bi-products are in so many foods. I think the FDA does a pretty good job setting guidelines but I am not sure everyone follows the rules.

I know for me I go overboard because I empathize with individuals with food allergies. I am very fortunate I do not and know very few that do personally. I have met many along the way. I find it amazing that as people come to my table I begin to remember them and what they can and can not have and just like a mother tell them "NO". They always laugh because I do it light hearted and in good spirit but I do not want my clients to have problems.

I snacked on my goodies yesterday at the market along with Sugar Peas and Fresh Michigan Strawberries. We ate supper at the Mongolian Grill. The only concerns I had their were sauces. It is possible some could be thickened with flours, so I was very picky. It was delicious and we had a nice dinner as a couple in Royal Oak. Yummy for you tummy.

Second Week

Today was great. I feel great and am actually loosing weight without even trying. Just the simple process of leaving out flour and it is working. My goal is one clothing size and I think I am right on track.

I had a latte for breakfast and went off to my massage. So when I returned I had some fried potatoes, ham, goat cheese and an egg. It was delicious. I snacked on orange slices as I worked on the computer (I think 6) and had a wonderful Chinese Broccoli and Pork dish over rice for summer. I am hungry for ice cream so we are off to the ice cream shop of a dish full.

I hope all my partners in this project are holding on. I did discover McDonald's Fries are off limits but everything else is there also so I guess it really does not matter.

Sunday Night and All is Well

Flourless is a state of mine. Erik made fish tonight and you fried the fish in cornstarch and thinks it might be the best he ever had. I know this has been a challenge for him so far not because he does not want to do it but it is the preparation to think different all the time. As you already know we don't use much flour but we also do not avoid it like the plaque but for the month we are going to. It just going to take a little more thought.

Last night we had Buffalo Burgers with saute onions and mushrooms. YUMMY! It was absolutely delicious and we had it with some broccoli and it could have not been better if we tried.

Today, was a little challenging I was at the Canton Farmers Market and had a muffin for breakfast and a cookie for lunch but that was all with some water by the time I was done I was getting hungry and tired. I had to make stop at Sparrow Hospital and picked up a dish of chicken salad to get me home. It was a good filler and when I got home Erik had made fish and baked potatoes.

PF Chang is the inspriration to dinner

We are moving through the week with ease. Breakfast have been very simple with just a muffin or Bizzy Lizzy Cookie. Lunch on Friday was at our favorite little Coffee Cup Restraurant in Hillsdale. Tia made us a Red Chicken over Rice. It was Yummy.

Supper was inspired by the chicken lettuce wraps. I slow roasted a buffalo roast in an Asian Salad Dressing for 6 hours. Then cubed carrots, waterchestnuts and minced some onions and garlic and saute with brown sugar and rice vinegar. I made a light dressing with sesame oil, ketchup, soy sauce and some other spices. I actually found the recipe online.

I served it with fresh local Michigan Lettuce that I had gotten at the Zingerman's Farmers Market on Thursday in Ann Arbor.

We had puppy chow for dessert.

Saturday: Breakfast was a fresh Pumpkin Chocolate Muffin. Lunch was left-over supper from Friday and some Tatar tots. Supper is going to be brauts on the grill if the rain hold off.

Sunday will be a challenge we will be at the Canton Market and I usually trade with another vendor for lunch but nothing will fit under the no flour rule. I will let you know what we decide to do.