Smoothies have always been a favorite of mine – they’re such a convenient way to jam-pack a single beverage with a ton of nutrients. I’m always randomly craving them, and that’s probably my body’s subtle way of begging for sustainable ingredients, LOL. They’re also one of the easiest drinks to make – there’s no exact science involved with smoothes. You can pretty much throw in whatever is left in your fridge, and they’re a great way to use up your produce before it goes bad.
As many of you may know after reading my ‘Going Gluten Free’ post, I recently took on the commitment of eliminating all gluten from my diet. I am 100% intolerant, allergic, or whatever you want to call it. It has been almost 2 months at this point, and I would like to share some of my discoveries with you!
Hi, everyone! Sorry for my lack of posting this past week; I’ve been insanely busy with finals coming up and finishing up the school year. Today, I wanted to talk about going gluten-free! Recently I discovered my body’s intolerance to gluten (of which I suspect has been going on for years, the more I think about it), so I have made the commitment to go gluten-free. For those of you who don’t know, gluten is what is found in wheat, barley, and rye. So, yes, I am no longer able to eat the foods that I once cherished: mac & cheese, pizza, perogies – you get the point.
Fun fact about myself: I LOVE to cook! Unfortunately, I haven’t been able to since I don’t have a kitchen at school, but I still remember a lot of my recipes and would like to share them with you guys!