I think this will be my last post specifically about the Brown Rice Cleanse. I did it, 7 days feels like forever at the start of the week, but by day 5 and 6 it felt like it was ending too soon -guess that’s a good thing
I should note that I lost 2 lbs last week, I feel less bloated, more healthy, and full of energy! I think I’ll continue to keep meat, dairy, and wheat to a minimum in my diet. I’ve noticed my body adjusted to eating a lot of rice and fruits and veggies very well. And only being off of the cleanse for two days now I’ve noticed some foods not sitting as well with me as they once did, or at least I’m more aware of it. And that was the goal, be aware of what I’m really eating, and to jump start a healthier lifestyle. So far, besides the cleanse, I’ve been taking baby steps, I’m not perfect and slip up some days, but little by little I think I see a healthier me in the future. So good luck to you all with your New You Resolutions!
I wanted to share this quick gluten free drop biscuit recipe to give you an idea at how easy it can be to live without or with a minimum of wheat in your diet, if only for a little while. About day 3 I needed bread. I love bread and not having it just wasn’t an option. So I whipped these little drop biscuits up. They were the perfect vehicle for jelly, peanut butter, and great with honey. The texture is different from a normal biscuit, just a little more crumbly. And I noticed the corn flour (masa) that was in my pancake mix the most, so it was almost like a cross between a biscuit and a corn muffin. Super yummy though!
- 2 Cups Gluten Free Pancake Mix (or GF All-Purpose Flour -add 2 tsp Sugar)
- ½ tsp. Xantham Gum
- ½ tsp. Baking Powder (add additional ½ tsp. if using GF Flour)
- 1 Tbs. Margarine (Good Earth)
- 1 Cup Almond Milk (or Soy Milk) (may need an additional ½ cup)
- Preheat oven to 350
- Mix all dry ingredients together, cut in margarine with forks until mixture is crumbly.
- Slowly pour in almond milk while stirring, until mixture just sticks together as a sticky dough.
- Drop by spoonfuls on a sprayed or parchment paper cookie sheet, approx 1″ apart.
- Bake 8-10 minutes. The biscuits may not turn golden brown, so stick a toothpick in center to check if they’re done.
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