My allergies continue to evaporate as I proceed into week two. At this point in my life I have some incredibly powerful correlative evidence that, at best, wheat greatly exacerbates my allergies. It’s remarkable how much difference a week has made. Knowing this makes me wonder why I ever think it is o.k. to eat “just a little.”
Breakfast today was my strawberry/coconut/almond butter bowl. Nothing special to report there, but I do think that if you have family members who are resistant to eggs in the morning this would would be a good alternative. I’m planning to try a variation on “no oats-meal” sometime soon, using a mix of mashed banana and coconut butter. Sounds interesting, if potentially slimy.
Lunch was a big salad topped with avocado wasabi deviled eggs. The wasabi powder I used is from Penzey’s, and like most commerical wasabi it is mostly horseradish, given the prohibitive cost of straight wasabi. The ingredient list is: horseradish, mustard, tapioca starch, and wasabi. I had some balsamic and olive oil on the salad and had a blood orange for dessert.
- 6 hard boiled eggs, peeled and halved
- 1/2 medium avocado, chopped
- 2-3 tablespoons homemade mayo
- 1/4 teaspoon salt
- 1/4-1/2 teaspoon wasabi powder
- Press the egg yolks out into a small mixing bowl and arrange the egg whites on a serving plate.
- Add the avocado, mayo, salt, and wasabi to the egg yolks (start with a 1/4 teaspoon of wasabi and add more if you like after you mix it up and taste the filling). Use a fork to mash everything together and then whisk it with the fork until it is fairly smooth. Spoon or pipe the filling into the egg white halves. Serve immediately or keep refrigerated until ready to use.
Dinner was a tasty experiment. I spread some of my homemade mayo over some sole fillets and then sprinkled them with almond flour and spices and baked them at 375 for 20 minutes. Delicious. Served with some steamed baby kale.
That’s the report for the day! Thanks for reading,