WIAW #46 – Planning It

Hello, beautiful people! I hope you’re all having a great week. Before we get started, I just wanted to give thanks to Jenn from Peas and Crayons for hosting this link party.

 As I mentioned last week, I was thinking of doing the Lyn-Genet Plan to test foods to see what was causing my bloating. For those of you who aren’t familiar with The Plan, it is basically an elimination diet to figure out what foods are reactive for you. Foods that cause a reaction can cause inflammation and weight gain. For more information, head over to Lyn-Genet Recitas’s website.

I started the Plan on Friday, and yesterday was Day 5. The Plan is scheduled for 20 days; but you can always extend phase 2 to keep testing foods. Yesterday morning was the first time I’d ever had the Plan Smoothie. It was basically a pear, blueberries, chia seeds, avocado, and Silk coconut milk. It doesn’t look appetizing, but it wasn’t bad; it was a little bland for my taste.


For lunch, I had cream of broccoli soup, red leaf lettuce, carrot & beet salad, all topped with pumpkin seeds. The soup tasted better than it did on the day that I made it; no complaints here!


I forgot to take a photo of my snack, so I’ll recycle a photo from March last year when I was also doing the Plan. It was carrots and almond butter. This time around, I forgot I was supposed to get raw almond butter, but since I didn’t react to it when I had it on Monday, I think I’ll be okay.


For dinner, I was testing a new (to the plan this time around) protein: halibut. The way you test things is to have a small serving, and everything else during the day has been previously tested. I baked it and topped it with some lemon juice. I had mixed baby romaine lettuce, and mixed sautéed vegetables with goat cheese (which I tested on Monday and passed).


After 5 days, I’ve been feeling great so far, my bloating has subdued, and I haven’t gotten any stomach aches. I plan on testing all my favourite foods – Greek yogurt, papaya, GF granola, ground turkey, pecans, cucumbers, asparagus, GF bread (that can be highly reactive due to the starches), salmon.. I think I’ll have to come up with a list.

Today, I’ll be testing another protein; I haven’t decided which yet, but it will probably be beef or lamb. Last time I did the plan, I failed beef miserably… I LOVE beef and when I get a craving for steak, there is nothing that will satisfy it but steak. The thing is, I remember how much it hurt when I tested beef; although I haven’t refrained from it, I hope I’ll pass…Wish me luck!

Which food would you hate to find out you’re reactive/intolerant/allergic to?

{Gluten-Free} Spicy Thai Turkey Wraps

spicy-thai-turkey-wraps-mainThis recipe is one of our favourites; it is adapted from the Cooking Light December 2012 issue. I prefer lettuce wraps, and my fiancé prefers corn tortillas. They taste great either way! When I went to the grocery store, they didn’t have serrano peppers, so I used about half a poblano pepper instead.




5.0 from 1 reviews
{Gluten-Free} Spicy Thai Turkey Wraps
Recipe type: Entree
Serves: 4
  • 4 tsp extra virgin olive oil
  • ½ cup minced shallots
  • ½ - ¾ cup thinly sliced red bell pepper
  • 4 teaspoons minced fresh garlic
  • 1 - 1.25 lbs ground lean turkey
  • 2 Thai or serrano chiles, minced
  • 2 tbsp fish sauce
  • 1 tbsp dark brown sugar
  • 4 tsp gluten-free reduced sodium soy sauce
  • ¼ tsp fresh ground pepper
  • 3 tbsp lime juice
  • lime wedges
  1. Heat a non-stick pan over medium-high heat, then coat with 2 tsp of the EVOO.
  2. Add shallots and sauté for 2 minutes. Add red bell pepper and sauté for one minute. Finally, add garlic and sauté for 30 seconds. Put shallot mixture aside.
  3. Coat the pan with the remaining EVOO and turkey and cook for about 5 minutes, until browned. Drain turkey, and place in pan. Add chiles and cook for 1 minute. Add shallot mixture.
  4. Stir in fish sauce, sugar, soy sauce, and ground pepper, and cook for 1 minute.
  5. Remove pan from heat and add lime juice.
  6. Serve with a lime wedge
If preferred, you can add 1 cup of basil when you add the lime juice


Let me know if you make this!




{Gluten-Free} Pancakes


When I lived at home, my mom used to make us pancakes about once a week; at our house, if I ask my fiancé what he wants for breakfast during the weekend, he’ll always ask for pancakes. Last time my mom was here, she shared her recipe with me. Much like the gluten-free roasted vegetables, her pancakes are more “choose your own adventure” than a set recipe; my brother would joke around that we should enjoy the taste of the pancakes as they would never taste the same!

My mom calls these the “2-2-2-2” pancakes: 2 cups of dry flour ingredients, 2 eggs, 2 tbsp sugar, and 2 tsp baking powder.

For these pancakes, I used ground and whole GF oats, Better Batter All-Purpose Flour, Namaste Foods Perfect Flour Blend, and almond meal

For these pancakes, I used ground and whole GF oats, Better Batter All-Purpose Flour, Namaste Foods Perfect Flour Blend, and almond meal


One cup of flour and the rest is up to you!

One cup of flour and the rest is up to you!


5.0 from 1 reviews
{Gluten-Free} Pancakes
Recipe type: Breakfast
  • 1 cup gluten-free flour
  • 1 cup other items (almond meal, flaxseed, ground oats, whole oats, hemp hearts, etc)
  • 2 eggs
  • 2 tbsp sugar
  • 2 tsp baking powder
  • milk, as required
  1. Preheat griddle (I set mine to 325F)
  2. Pour the flour into a large measuring cup, preferably one that will hold at least 2 cups.
  3. Add other items into cup until you reach 2 cups
  4. Pour into a large bowl and mix in eggs, sugar, and baking powder
  5. Start adding milk to mixture until it is somewhat smooth; if you're using whole oats, it will still be a little bit chunky
  6. Pour batter onto griddle (approximately ¼ cup), and brown each side





{Gluten-Free} Roasted Vegetables


In the past when I had tried to make roasted vegetables, they always tasted funny. Last Christmas, the fiancé and I hosted Christmas lunch (in lieu of dinner), and my mom made some roasted vegetables. They were a big hit! Even the fiancé’s sister asked for the recipe, and I jotted it down for myself. I have made them a few times since, and the fiancé has a big serving and he even LIKES them, and let me tell you, he is picky when it comes to vegetables! There is a base of 4 vegetables, and the rest is up to you.



5.0 from 1 reviews
{Gluten-Free} Roasted Vegetables
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Must haves
  • white onion
  • 1 celery stalk
  • 2 or 3 of green / red / yellow / orange peppers
  • Portobello mushrooms
  • zucchini
  • yellow squash
  • eggplant
  • 2 carrots or ½ - 1cup of baby carrots
  • 1 large potato
  • 1 sweet potato
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • ¼ tsp salt
  • ¼ tsp black ground pepper
  • ¼ tsp thyme
  • ½ tsp oregano
  • ½ tsp basil
  1. Preheat oven to 400F
  2. Cut all vegetables: peppers, and mushrooms should be cut into strips; carrots should be thick matchsticks; celery, zucchini, squash, and eggplant should be sliced; potatoes should be cut into 1" cubes.
  3. Put all vegetables in a large bowl
  4. In a small bowl, mix olive oil and spices
  5. Pour marinade over vegetables, and then toss or mix the vegetables so they're all covered
  6. Spray baking sheets with some oil
  7. Place vegetables on baking sheet, and bake for 20 minutes
  8. Take baking sheet out, and then turn vegetables over
  9. Bake for another 25 minutes or less... once the potatoes are cooked, the vegetables are done


3M Half Marathon

On Sunday, I ran my second half marathon. Before Sunday, I wasn’t so sure I would be able to do it; I had come down with a cold on Wednesday, and I wasn’t sure how I’d be feeling, if I’d be able to run a mile without feeling exhausted. Rest, vitamin C, saltwater gargles, chicken noodle soup, and Buckley’s cough syrup were what my days consisted of. It was hard to rest, but I knew I had to if I hoped to be well enough to run the race.

At 4am on Sunday morning, my alarm went off, and I got up, checked the weather which said it felt like 31 and would continue to feel like 31 until after 9am, and it would be windy, so I decided on tights instead capris, and I brought an extra long sleeve top. I rolled out, had breakfast, drank a bit of water, took my cold medicine, and headed out. Shortly after 5am, I met up with a couple of the girls I was running with and 2 of us got a ride so the other could pick up the fourth friend.

We got to the race area way too early, so we hung out at a nearby hotel while we waited the other friends to arrive and for the race to start. It was a cold start as the wind was blowing hard, but we know we wouldn’t be facing it for long. As we started, we reminded ourselves that it was just a long run with a bunch of people around us.

We aimed for about an 11 minute mile pace, and we started off at a comfortable pace;  it was actually a 10:40 mile.  We sustained approximately this pace for the first 9 miles. This part of the race went by super fast. At mile 10, we saw our friend’s family cheering us on! Our friend’s husband took this photo of us.

Mile 10

Around mile 10 was also when we started to feel as though the miles were getting longer and longer… Our pace was still good, but I was afraid I wasn’t going to beat my personal record of 2:25:06. Around so around mile 12, I left the girls and picked up the pace. I came in at 2:21:21, which was 3:45 under last year’s time. I was very excited!

My shiny medal

My shiny medal

Running buddies

Running buddies

After the race, we went to celebrate at Hopdoddy’s Burger bar for an early lunch. I’d never been there, but our friend, A, goes there because she loves the burgers, but also because they have gluten-free buns! This place definitely lived up to expectations!

Hopdoddy burger & fries

Hopdoddy burger & fries

Aside from the weather, the race was great and I had a lot of fun. I hope the Austin Half Marathon in less than 5 weeks will be as good to me :)

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