Today marks the end of the first two weeks of gluten free!
I have noticed some improvements such as better sleep, more energy, and no PMS issues, which is great! Plus, after the first few days, I really haven’t had any gluten product cravings. I guess it’s true what they say about the “three day hump”. I don’t even really have to THINK about eating gluten free anymore since the cravings are gone.
There are just so many endless opportunities of what you can create that’s healthy, gluten free and delicious!
Tonight, I made fajita quesadillas with baked cauliflower and purple cabbage salad.
Okay, so quesadillas aren’t exactly what you would first think of as healthy, but every now and then you have to indulge. Plus, I balanced it out with two massive veggie side dishes to make up for my quesadilla madness :).
First things first: sweat the chopped onions and bell pepper in a pan with a teaspoon of olive oil and some salt. Let it cook on medium low, stirring occasionally for about 10-15 minutes.
Meanwhile, grate a couple ounces of sharp cheddar cheese. When the onions and bell peppers are done cooking, melt butter on a flat griddle at medium heat. Assemble the quesadillas with the onion/bell pepper mixture, cheese and corn tortillas. Cook on the griddle for a few minutes on each side, serve and enjoy!