Breakfast: Nutty Granola and milk
Lunch: At this point I didn't care too much about healthy eating, and was more concerned about not loading on salicylates, so I could sleep at night. I pulled out a Healthy Crepe from the fridge, placed a banana in the middle, spread a spoon full of left over whipped cream over it, and added a drizzle of pure maple syrup. Rolled it up and ate. Yum!
BUT, I was hungry later, so also had two eggs on gluten-free Vogels toast.
Dinner: Needing something both my daughter and I could eat (we have different food intolerances), I created a Failsafe Meatloaf - a really easy recipe, and easy to adapt as well. The kids had it with mashed potatoes, cooked carrots and green beans, and my husband and I had fried brown rice instead of the potatoes (as I'm not tolerating potatoes well right now). I fried left over cooked rice in some melted butter, with gluten-free soy sauce and salt added. My daughter can't have the rice because of the amines and glutamates they contain.
I forgot to take a photo. Ah well. Those without sensitivities had my Garden Tomato Sauce on the side.
How I feel: I slept really well. Phew! So glad my body responds fast when I remove the irritants (salicylates and gluten) from my meals!