Okay, now that the flu is behind me, I can honestly say that I feel great.
I didn’t know what to expect when I started this yeast-free adventure but I feel as though a fog has lifted. I feel clearer, more energetic and I’m loosing weight. I’ve lost 5 pounds in 10 days.
The best part is that I don’t even feel like I’m on a diet, or at least not the kinds I’ve tried in the past. I’m not constantly thinking about food and I’m not very hungry most of the time.
There are still a few challenges. Breakfast is the biggest one. I have no idea what to eat for breakfast most days. I’ve made some pretty flavourless pancakes and I’ve decided to give up on the first batch of my yeast-free bagels (don’t worry, I’ll try again). Since I don’t like eggs and oatmeal, there is not much left. I love the dairy free crepes and want to try some potato latkes but those are too time consuming for a weekday morning.
I am finding a few more cravings in the past few days. With two Dude birthdays and Halloween, I’m finding a few more things around the house I want but can’t have. However, I also haven’t been good at keeping yummy snacks available so when I’m hungry I see what I can’t have rather than reaching for something I can (though that wouldn’t solve the problem of the Halloween candy. I go through that every year. I’m just weaker willed usually).
I promised I start sharing some recipes so here is one that keeps me going. I can’t eat store bought hummus because of sugar and vinegar content but, with a food processor, it’s easy to make at home.
1 can chick peas
1/4 cup tahini
1/4 cup water
1/4 cup oil
1/2 tsp salt
3 Tbsp lemon juice
1 or 2 cloves of garlic
1 Tbsp (or more or less depending on desired spice) of curry powder.
Throw it all in a food processor and then let it sit for a half hour or so to let the flavours mingle.
I keep this in the fridge as a dip for rice crackers, carrots or my new favorite crackers Mary’s Organic (love these!).