But since I decided at the beginning of January that I was eating R&R recipes for 28 days, I'm sticking with that. Besides, I had bagel plans today, and nothing could stop them. Throughout R&R, I avoided cutting out any food or drink entirely because I didn't want to feel deprived. But I naturally limited gluten since Lacy's recipes are gluten-free. I also find that when I'm eating gluten-free, I tend to eat more wholesome foods, like quinoa and rice.
I've been missing bagels though — specifically Dave's Bagels (our local bagel purveyor!). I grabbed some Whole Wheat Bagels at the farmer's market and froze them just for today. So this morning, I slept in (Monday is rest day from workouts) and had this lovely Bagel Breakfast Sandwich before work. It has tofu egg (made with tofu fried in some Vegg yolk mix), wilted spinach, and Lulu's Baked Unsalted Vegan Butter. Perfection.
I still want to eat nourishing foods though! And I felt this breakfast was missing an important component — fruit! So I grabbed a bowl of pre-cut fruit from Curb Market when I got to work at Crosstown Concourse.
For lunch, I went home and had another bowl that was somewhat Lacy-inspired. This had sauteed tofu, blackeyed peas, steamed kale, quinoa, kraut, Straight from the Root sweet potatoes (more on those in a future review post), pumpkin seeds, and peanut sauce (leftover from last week's Macro Bowl).
I can't say that I've really missed sugar that much since I've allowed myself to have some every now and then throughout January. But I was still excited to eat some Halo Top Sea Salt Caramel Dairy-Free Ice Cream when I got home from work. Pre-dinner dessert is always my fave.
For dinner, I wanted to really treat myself. But I have a planned outing tomorrow that involves vegan burgers, fries, and beer. So I figured the real party could wait, and tonight, I went for something a little more wholesome, than say, pizza and Oreos (but still a treat!). Paul and I had dinner at City Silo, and I got the Foxy BBQ Sandwich with added buffalo tempeh. The BBQ in this sandwich is made with spaghetti squash, and it's super-yummy. Plus, it comes with salad.
After dinner, I made some digestive bitters using a formula Hannae shared with us last week. Mine have hops, mugwort, lemon, and black pepper in a base of vodka and agave. They have to infuse for several weeks, but I'm excited to try them when they're ready. I also drank a nettles infusion with lemon after dinner, another Hannae recipe from two weeks ago.
Glad I have a couple more days of content, even if I'm not eating quite as well this week. This week, I'll be back with regularly scheduled posts (and some reviews that have been put on the back burner over these past 28 days).