Today is day one of Alex’s
Sugar Free Challenge and I’m very excited to be participating! The goal of the challenge is to eliminate all forms of refined sugars, added sugars, sugar substitutes, artificial sweeteners, etc. for 10 days.
I’m also challenging myself to share more of my eats here on the blog. I don’t know that I’ll be photographing and posting everything that I eat, but definitely more than I currently do.
Starting with my breakfast, a.k.a. my first snafu of the challenge. I planned on eating yogurt for breakfast, and prefer plain unsweetened yogurt already, but I usually top it with a gluten-free muffin or cereal or something sweet. I was in a hurry, but remembering the Gluten Free Girl’s recent post about Firefly Kitchen’s pickled carrots on yogurt, I dumped some on top with a little almond butter and ran out the door to work.
Also, I had that giant mug of coffee, and skipped my sweetener of choice (stevia).
When I went to go eat my yogurt concoction, I quickly determined that it was awful. Way, way too sour. So I dumped the rest, and ransacked the snacks I had stashed for a wedge of goat cheese, handful of cashews, and a glass of kombucha.
Followed by dessert, a 6 layer bar based on Alex’s 7 layer bars. Has anyone found a good gluten-free carob? The Bob’s Red Mill carob powder is not.