Today was a bit of a test for us. Generally, on weekends we like to do a brunch for our main meal (bookending the day with 2 Isagenix meals - our Mars/Venus cleanse and shakes in the morning, and an IsaLean[Pro] shake in the evening). Yesterday, we had a three-course extravaganza, and we found it to be wholly satisfying.
Today, not so much. One of Kelly's specialties is pancakes, which we inevitably do most Sunday mornings. Obviously not gluten-free. So we tried Bob's Red Grain Gluten-Free pancake mix. I thought it was okay, given enough maple syrup, and managed to finish 2 pancakes. Kelly couldn't even get one bite down. So, gluten-free pancakes? EPIC FAIL.
And, after reading some of the info in Wheat Belly where it indicates that most mixes with starches are even worse for me (a Type II Diabetic) than gluten products, we have decided that we would rather have the real thing, only very occasionally (like once every couple of months, as a treat), than a substitute.
OK, lesson learned. And we had some more of the Rudi's Cinnamon-Raisin bread with some organic peanut butter and coffee a little later. I was more or less satisfied. But I had managed to eat 2 pancakes, so I was actually full. Kelly, on the other hand, didn't get any kind of a decent meal today, and it is Super Bowl Sunday, a day where we traditionally make "fun" foods, so the cravings were starting. And they were physical and mental, which makes it even tougher.
So, what do you do in a time like this?
You need to have a Plan B. Always. Or, barring that (since we did not, sadly, have a plan B), you need to be able to think fast on your feet. So we quickly hopped in the Mike-N-Kelly-Mobile and went to the local Chop & Shave (Shop & Save for you out-of-towners), in hopes that we would get inspired. This is a 50-50 proposition. Sometimes it works. Sometimes it doesn't.
This time, we got lucky, and scored big, with ingredients for a monster "cobb" salad (called that because we didn't toss it). We started with bagged Romaine lettuce, and to it we added:
- Breakfast ham (organic, uncured, bought in slices and diced)
- Red bell pepper (bought whole, sliced into strips)
- Seriously Sharp cheddar (shredded)
- Chickpeas (organic, canned)
- Carrots (organic, bought whole and slivered)
- Non-gmo blue corn tortilla chips, crushed (these were the "croutons")
Kelly made a dressing from Champagne Vinegar, Blood Orange Olive Oil (picked up when we were in Arizona visiting my dad last summer), and a dash of Fuego. We sat down, had our pills (we are IsaJunkies, after all) and dug in.
Oh. MY. GAWD. Heaven. It was sooooo good. And it was just a freaking salad, man! And, best of all, it was still gluten free. But naturally gluten free, not something that was made gluten free, knowhutimean?
Bonus: We had leftover chickpeas, so we grabbed a roasted chickpea recipe from Food Network and are baking the rest even as I write this. Hand-drying chickpeas with a towel is not fun (I'll take Kelly's word for it on that one). But I believe it will be worth it.
Next weekend, we will plan backups. This week is already covered:
- Monday/Tuesday - Curried Chicken with Cashews over Basmati Rice
- Wednesday/Thursday - 2-day deep cleanse
- Friday - Leftover Creamy Mexican Chicken and Rice Casserole (frozen from last week).
We'll plan Saturday/Sunday on Friday. Lather/Rinse/Repeat. But if we try new things, you can bet we'll have Plan B items in place this time around. Read about it then!
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