7:30 woke up. A bit sore from the new exercises. Psyllium and water.
9:30 Dutch Babies. I made this classic breakfast into a gluten free, paleo friendly recipe.
1/2 cup milk
1/2 cup sifted flour
( 1/4 coconut, 1/8 almond, 1/8 tapioca flour)
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
1. Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
2. In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
3. Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
4. Bake until puffed and lightly browned, about 12 minutes. Remove promptly and smother with whipped cream and fruit.
I split it with V for breakfast and had 2 extra eggs and a small head of steamed kale too.
12:30 20oz of water. I feel like I’m detoxing. Thirrsty, light headed, strong smelling urine. Started yesterday after the workout. I think the food and excise are kicking my body into gear. Making sure to drink plenty.
1:30 Lunch: leftover chicken and tuna, lettuce, kraut, avocado, asparagus and dressing. Vitamins and extra water.
4:00 Snack in the car: sliced apple with almond butter
I skipped dinner. I just wasn’t hungry and I just read what Mark Sisson had to say about skipping meals. Drank a bunch more water and took a hot shower. I could feel some congestion in my head.
8:30 to bed. Good sleep