Yesterday, I started the 28-day Grain Brain Challenge. Basically, it’s gluten-free, lower carb diet, low sugar eating. I say lower carb because I am definitely eating a lot less carbs than I used too, but I wouldn’t exactly call it low-carb. Just lower carb
I went to Whole Foods and the regular grocery store over the weekend to pick up some food items. I was excited because I found a recipe for gluten-free pumpkin muffins and gluten-free pancakes using almond flour/meal.
I didn’t buy the almond flour at Whole Foods because it was so expensive and I’ve seen it at our local grocery store for less. So, I stopped at the grocery store to pick it up and it was sold out. Oh, well. So, I went to another grocery store and they didn’t even carry it.
Yesterday morning, I went to Target to get almond flour, and they were also sold out. I was just getting aggregated by this point. Three stores and no almond flour?!
I finally found almond flour at a different Target last night. I used it in a pancake recipe this morning.
Some of the things I picked up at the store:
- Udi’s gluten-free bread
- chunky peanut butter
- pumpkin seeds
- almond and pecans
- canned pumpkin
- romaine lettuce
- baby greens
- green pepper
- gluten-free pizza sauce
- mozzarella cheese
- Muenster cheese
- baking powder and baking soda
- organic olive oil cooking spray
- flakers – flax seed “crackers”
Yesterday wasn’t too hard – my meals seem smaller, so I think I am going to have to eat more smaller meals or bigger snacks so that I don’t get hungry.
I had one piece of Udi’s gluten-free bread for breakfast with peanut butter and egg whites. I have never had gluten-free bread before so I wasn’t sure what to expect but it was delicious! I could see myself eating this on a normal basis…I just wish it wasn’t so expensive.
Something that was not good? The flackers.
The first bite I tried wasn’t too bad. I poured some out onto a plate with some sliced cheese and tried to eat them. I couldn’t. I can’t even describe the taste, but it was bad. Sorry flackers. I had to throw my plate away. But this point I was pretty hungry and needed something quick to eat, so I grabbed celery sticks with chunky peanut butter.
I think I am going to have to get some more food because I was a little hungry yesterday.
Since I was able to find the almond flour yesterday, I made almond flour pecan pumpkin pancakes this morning for breakfast.
Gluten-Free Almond Flour Pecan Pumpkin Pancakes – Makes approx. 6-8 small/medium pancakes
- 1 1/2 cups almond flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 2 tbsp. crushed pecans
- 3 eggs
- 1/2 cup canned pumpkin
- 1/4 cup almond milk
- Mix together almond flour, salt, baking soda, cinnamon, pumpkin pie spice, and pecans in a medium bowl.
- In a separate small bowl, whisk together the eggs, pumpkin, and almond milk.
- Slowly whisk dry ingredients into wet ingredients.
- Pour batter on a hot skillet and cook 1-2 minutes per side.
- Add your favorite topping – peanut butter, maple syrup, fresh fruit – and enjoy!
This was my first time having almond flour and while I found the texture to be a bit different than regular pancakes, I still thought they were good. I topped mine with peanut butter but I think they’d be much better with maple syrup!
- Stretching – 10 minutes
- Butts and Guts Class – 60 minutes
I debated going to Butts and Guts this morning because of my hip/quad pain but I really miss that class, so I went and just took it a little easier than normal. According to my heart rate monitor, I still burned 522 calories. Not bad!
Have a great afternoon!
- Did you workout today?
- Have you ever had almond flour?
- Pancakes, waffles, or French toast? I think I would pick French toast!