It’s a brand new grain-free weekly meal plan for you and back to Florida for training for me this week!
It’s been my busiest week at the office to date, but I still got out two fresh blog posts for you. I’ve been itching to share my favorite Basil and Thyme Vinaigrette, and Radish and Cucumber Salad recipes. With summer produce in full swing, I don’t want anything going to waste. If you have recipes for the less common vegetables, you’ll be more likely to use them up!
The questions I get asked the most from readers and clients are breakfast related. It’s tough to find things to eat if you are sensitive to grains and eggs! I understand. I was off eggs totally for about 4 months and then was able to add just the yolks back in. Even now, over a year later, I don’t eat eggs very often. I used to eat 3 dozen a week myself! After not eating them for such a long time, you tend to find things you like better. I try to keep a variety of breakfasts in each week’s meal plan. Be creative!
What about when you travel? What do you eat then?
I still eat grain-free. It’s much easier to eat grain-free than gluten-free when traveling. I just order meat and vegetables and have the most delicious meals. Once you re-train your body not to want to fill up on bread and other carbs, you never want to go back!