Day 15

Well, my energy levels have been back up and I had gluten both yesterday and today (cornbread made with whole wheat flour and whole grain cornmeal). I’m thinking it was just the weather, not the gluten, that had me feeling drained the other day. Here’s what I ate today:

Breakfast: Blueberry spinach smoothie (prep time: 5 minutes)

Lunch: Leftover lentils with turnips, spring green mix, olive oil and vinegar (prep time: less than 5 minutes)

Dinner: Leftover chili with a piece of whole wheat cornbread and a few slices of avocado (prep time: about 10 minutes to reheat)

Snacks: Carrots and peanut butter, a grapefruit

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