I wasn’t too good with my food today. I did have my customary vanilla chia pudding for breakfast. I managed to go out to Target and get a few things all by 11 a.m. again! Me and the little one were home by 11:30 a.m. after our trip to Target and to the grocery store. I wanted to pick up some oranges because the little one LOVES freshly squeezed orange juice.
When we got back, I made the little one a ham, cheese, and mayo sandwich. Now, anyone who really knows me knows I LOVE mayonnaise. Growing up in the South, mayo is practically its own food group! Feeding the little one sandwiches with mayo just makes me want to have one.
I’ve decided to cut out wheat from my diet. A few weeks ago, I was getting really sick after eating wheat (or at least that’s what we can figure what it is because I don’t eat dairy). So, I decided to cut out wheat as an experiment…not gluten, just wheat. So far, I haven’t gotten sick (I mean like feeling like I’m going to vomit right after eating).
So, I made myself a chicken, cheddar, and mayo sandwich (the mayo was veganaise). I did use Udi’s wheat-free and gluten-free baguette and Daiya’s cheddar. I bought the chicken for the little one’s lunches. I feel guilty for raiding his supply, I feel guilty for eating meat, I feel guilty for eating chicken, and I feel guilty for not sticking with my vegan principles. The whole time I was eating the baguette, I could just picture in my mind a bunch of chickens crowded together in a dark “barn” in one of those factory farms.
For supper I made Vegan Garlic Pasta from Minimalist Baker. The few changes I made was I didn’t use Almond Breeze. It has carrageenan in it. It’s used to thicken the almond milk but it’s also a carcinogen when metabolized by your body. Check out Food Babe. She’s got LOADS of information about it. I found a VERY similar product with Silk that doesn’t have carrageenan in it. So, I used that instead. Another change I made was not to use too much garlic. The last time we made this dish, every time I burped it tasted like garlic. So, I only added a few cloves (partially because I’m running out of garlic cloves). The last change I made was to use gluten-free all-purpose flour. Other than those three changes, the dish came out great! The Hubs went back for seconds and the little one ate it, so I call that a success.