Hey peeps!
I am on day 43 of the Leap Immunocalm Diet. See my first post here if you do not know what it is: click here 🙂
That’s right 43 days of no gluten, no dairy and following a strict list of foods. I have lost 8 pounds and that’s only one of the bonuses because the biggest bonus is that I feel great! My energy is high, my sleep is better, I do not have cravings, my emotions are up, and I do not have stomach pain anymore either!
I have been able to add new foods during the last couple of weeks. Here is my new list:
Protein: Codfish, Chicken, salmon, shrimp, beef, and Turkey
Grains & Starches: Rice (white or brown, pasta, flour), gluten free oatmeal, and beet
Vegetables: Asparagus, string beans, yellow summer squash, eggplant, mushroom, broccoli, green peppers, green peas, tomatoes, cauliflower, and Celery
Fruits: Banana (no more than 1 day), Avocado (1/4 at a time), Olives (plain in water or lemon juice), Strawberry, Grapes, honeydew, plums, raspberries, pears, and raisins
Tea (green or black)
Nuts & Seeds & Oils: cashews, pecans, almonds, sunflower seeds, olive oil, and avocado oil
Flavor Enhancers: Lemon, black pepper, basil, coconut (water, flakes, oil, flour, canned milk), maple syrup, salt, turmeric, balsamic vinegar without sugar, distilled vinegar, and baking soda
I have been getting creative by mixing things together. Tonight, I baked! Coconut macaroons!
Ingredients:
- 1 cup shredded, unsweetened coconut
- 1 tbsp coconut flour
- ½ cup coconut milk
- 3 tbsps maple syrup
Directions:
- Combine everything in a sauce pan, simmer on high heat for about 2 min
- Scoop into balls and place on baking sheet
- Place in a preheated oven at 350
- Retrieve when the macaroons are getting a little brown and voila 🙂
Who said that a healthy life style couldn’t be delicious?
