It’s time for a photo update! Enjoy!
Things have been good around here. We’ve been doing a lot of talking and praying about some specific things – things I can’t share at this point, but someday I will!
As far as my new “diet,” I’ve found it to be pretty difficult. I haven’t cheated, but I have to be very careful, because sometimes I feel so intimidated that I would almost rather not eat anything. Obviously, that’s not a good thing. The problem is, I don’t have the freedom to slowly ease into things – I have no choice but to dive head first into this thing. There is no transitional phase for me. I’ve been more lenient with gluten but that won’t give me an attack. I have switched over to rice milk and gluten-free (sugar-free, too) cereal, pancakes, pasta, and pasta sauce. I’ve had a few pieces of regular bread here and there because gluten-free bread seems to cost a fortune in my local grocery stores. I haven’t eaten ANY dairy, ANY meat, and I’ve only had egg whites a couple of times. I was beginning to feel deprived but yesterday, I found a GREAT recipe for a Vegan Mexican Style Quinoa Black Bean Salad! It was SO good. We ate it along with some corn tortilla chips (gluten-free!) and some salsa. Even for the dairy, egg, and meat eaters…this salad is good! It’s pretty and colorful, tasty, and easy to make. All in one! I like to keep my kitchen stocked with black beans and quinoa anyway, so it was easy to buy the few other ingredients needed. Even better, it gave me a great helping of grains, legumes, and vegetables.
Another quick thing – I plan to finally finish those cloth pads I talked about a while ago. I’ve perfected the design and I’m ready to finish up. Stay tuned for the giveaway – I’m going to need your feedback in order to create a quality product!