As far as there being any new epiphany there are none, just working through those habits I have that this venture (see what I did there) has brought to light. I am realizing that I can only make up to 4 meals worth of a dish, any more than that and I fall back into my impulse buying. I also see how much grains I ate before this diet. Whether good or bad I am eating more meat on this diet than I did beforehand – I ate a lot more grains and pastas with sauces and less meat. These are things I am going to think about when this venture ends and I can create a more balanced diet.
I will say this diet is giving me a better appreciation for those who struggle with actual allergies. Most people with allergies have to make their own food to ensure they really are free of the allergens. And when they trust a source to provide them allergen-free food it may not have the best of taste. The above image says a lot when you are advertising that it now has a better taste.
All in all this challenge has been disappointing in that it seems not to have helped with my MS symptoms but at the same time it is helping me think through my diet and eating habits better. I still have 10 more days so I will not completely dismiss the diet, 10 days is enough time for things to dramatically change. As of now though things are about at a status quo since day 25.
As always, I would love to hear what you are doing and what kinds of challenges you attempting. Never wait to start and never think it is too late to start either. The only time it is too late to start is when no longer have breath in your lungs. While you still do though, start them, pursue them. Until next time have a good, awesome day.
Attempt it. Chance it. Try it. Get to It!
[/cs_text][x_custom_headline level=”h2″ looks_like=”h4″ accent=”false” class=”cs-ta-center”]Recipes[/x_custom_headline][/cs_column][/cs_row][/cs_section][cs_section parallax=”false” separator_top_type=”none” separator_top_height=”50px” separator_top_angle_point=”50″ separator_bottom_type=”none” separator_bottom_height=”50px” separator_bottom_angle_point=”50″ style=”margin: 0px;padding: 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″ style=”padding: 0px;”][x_image type=”circle” src=”https://gettoitmovement.com/wp-content/uploads/2018/02/spaghetti.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″ style=”padding: 0px;”][cs_text]
This is usually a baked spaghetti but I adjusted it so it was just the sauce with gluten free noodles (corn and rice). I adjusted the amount of ingredients but still had too much sauce.
3 lbs. of ground beef (or Italian sausage)
2 med. onion chopped
1 cup of green pepper diced
4 cloves garlic (can use jarred garlic)
2 15 oz. cans of tomato sauce
2 6 oz. cans tomato paste
2 4 oz. cans mushroom stems and pieces (undrained)
1 teaspoon salt
1 teaspoon pepper[/cs_text][/cs_column][/cs_row][/cs_section]