So much of the eastern part of the U.S. received huge amounts of snow over the weekend. Nashville was no exception as we got 8 inches of powder on Friday. That’s A LOT for us. I made a grocery store run Friday morning while there was only an inch of accumulation. This was my normal, weekly trip so I bought hub’s and my usual items. As a result there was plenty of food in the house.
As the weekend went on I started missing grains. It wasn’t a physical withdrawal but an emotional one.There’s just something about snow days that calls for carby comfort food. Like popcorn. And grilled cheese sandwiches. And chips, cookies, etc. (I’m also sugar-free.)
Before I go on, let me say that I renewed my commitment to living grain-free on January 2. Since then I’ve had about 1/4 cup of rice that was in a soup served at a business lunch and about 1/2 cup of mashed potatoes at another business lunch the following day. I know, potatoes aren’t grains, but I’ve given them up as well.
So, watching hubs much on CheezeIts crackers (I love those) and saltines (ditto) didn’t help my spirits while I was cooped up. I had to take action in order to keep my self-promise to stay away from grains. I reminded myself, repeatedly, how bad I feel physically after I eat grains. Did I really want to feel bad again? No. But that didn’t take away my desire to munch. So,
On Friday I made snow cream, using Swerve instead of sugar.
Behold, my batch of snow cream. See the face? Yep, me too.
On Saturday I made Cloud Bread. This is all the rage in the LCHF world. Most online recipes call for cream of tartar which I don’t have on hand. I found a recipe that calls for baking powder here. I don’t consider this carb-free as cream cheese has a little bit of carbs in it, but it’s grain-free and that’s what I was after. Cloud Bread needs to rest in a baggie overnight to get to bread consistency. I tried a piece Sunday morning, slightly heated with Kerigold butter. It was fantastic!
Cloud Bread right out of the oven.
For Sunday lunch I used two pieces of Cloud Bread and made myself a pb&j.
I know it doesn’t look like a traditional peanut butter and jelly sandwich, but it was a tasty substitute for a sandwich on bread made with flour.
On Sunday I made a batch of flour-free peanut butter and chocolate chunk cookies. I used 90% cacao for the chocolate chunks. These are not sweet, but they taste great to me. I found the recipe on Mind Over Munch’s Instagram account.
It’s Monday morning now and I’ll soon venture out to the office, assuming yesterday’s sun melted the snow and ice on my street enough so that I can get to the main road that takes me there. I am so grateful I stayed away from grains over the long weekend of being snowed in. My joints are thanking me, and it’s a relief to know I’m not starting over with the grain detox…again.
482gr8 