Day 8 being gluten-free

Day 8 marked the beginning of the second week of this challenge and it was also weigh in day. At first, I was going to weigh myself every 4 weeks, but when I did a poll in my Instagram story, people suggested that I do a weigh in weekly. To my suprise, it was great to see I lost 4 pounds. My personal goal was only 2 pounds, but seeing double the weight lose was super encouraging.

As for my food for the 2nd week, for breakfast with week, I will be drinking mainly with 1 cup of strawberries with 1 burro banana. I also will have some morning with 1 cup of mangos. Each drink will have 2 tablespoons of seamoss gel, with 2 dates soaked in 1 cup of elderberry tea.

For most of my lunches this week, I decided to do chickpea pasta salad. I prefer the taste and texture of the kumut pasta, but the kumut pasta is not gluten-free. I am not sure if I under cooked the chickpea paste that I used, or if the texture was a little on the tough side. Hopefully, I will get use to the text and texture of this brand of paste.

I used two boxes of the chickpea pasta which made about 8 servings. My inspiration for this meal came from the Ty’s Conscious Kitchen website. I didn’t use the recommended dressings because it had to much oil in it for me. However, I used his “Alkaline Electric Hemp Seed Mayo” instead. I removed the oil and replaced it with seamoss gel, and it worked out fine. I personally wished I added more seasoning to the overall dish, but I season the meal on a daily bases. I filled each mason jar with about 2 1/3 cups of the pasta salad. I also added about 3 romaine leaves with the juice of 2 key limes since I have extra romaine from last week.

For most of my dinners, I will be having soup. This week I will be finishing up the “Cream of Mushroom” soup from last week. Later on this week I will making “Butternut Squash and Apple Soup.”