Monday, March 25, 2013
So, it's almost 3 months since going gluten free. I feel pretty good, if not fantastic. I bought a Fitbit and have been pushing myself to hit 10,000 - 13,000 steps a day. Started back doing Slim in 6 and Turbo Fire.
The scale has gone up. How can that be? I'm discouraged but not giving up.
I was going to list my 30 day menu that I sat down and wrote out. But now I need to re-think that. Use it as a tool to see where my problem is. I'm trying to limit GF pasta to once a week as well as gf breads. Then we get into the issue of rice - that's on there at least once a week. Do I cut it out completely or get back to measuring every thing.
For the rest of this month and into April I think I will measure all my grains. I'm toying with the idea of cutting them out all together - since they are a trigger food for me. (There's another blog post in itself!)
So, here are a few weeks of my menu's - some with the sides listed some without because I'm not sure what we'll serve yet. I always have a big veggie as a side item as well as a starch. Maybe someone out there could give me some insight. to me a meal isn't complete unless you have a meat, a starch and a veggie. How do I break out of that thinking?
Roast Chicken - with veggies
Taco's - normally with Spanish rice but I may have a taco salad.
Chicken strips - homemade/gf breading.
Pasta (gf) and meatballs.
Smoked sausage & fermented saurkraut
Shrimp kabobs - usually on rice
Roast pork - probably veggies
Meatballs - probably with pasta
Orange chicken - rice
Ham steak with scalloped potatoes
Homemade gf pizza
tilapia - normally I love rice with fish
Pot roast - veggies
Chili - pasta & toppings
Teriyake chicken - rice - again!
Now that I'm looking at it - it's crazy. I eat way too many carbs. How do you break that cycle? Giving up bread & regular pasta was easier than cutting out all these carbs.
Please someone help me! What is on your menu's if you're cutting out carbs?