Let me take a minute to recap yesterday: During the later part of the day, I taught a cooking class at Sur La Table.  I teach about 6 classes a month and I usually teach menus dictated by the corporate culinary director.  Last night’s menu consisted of Coq au Vin; a Frissee, Bacon and Poached Egg Salad; Green Beans with a Mustard Cream Sauce and Apple Clafouti (a clafouti is kind of a cross between a torte and a crepe).  My point in writing all this is that I don’t find it too difficult to be around food and stick to my healthy eating plan. The vast amounts of cream and butter and applewood smoked bacon didn’t tempt me for the most part. At one point as I was preparing for the class, I absentmindedly tossed a piece of rendered bacon into my mouth and, realizing what I had done; spit it out.  The idea of getting very healthy and fit (and hopefully injury free) kept me fairly mindful.  Not to mention that I truly don’t need to eat part of a pig belly in order to subsist in this world. Right before the class started, I had a 12 ounce green juice and a dish of raw cabbage slaw.
Today I tried a little baking project as I had some bananas that were fairly ripe. Jimbo’s, our local whole foods market, has wonderful vegan, gluten-free Banana-Blueberry muffins so I attempted to create something similar.  I pureed bananas in my Vita-mix blender; added melted Earth Balance, vanilla, maple syrup, cinnamon and fresh ginger.  I then added ground flaxseed (which is a fine substitute for eggs in vegan baking), brown rice, garbanzo and tapioca flours; potato starch, baking powder, baking soda and salt.  I was loving the fact that I could whip up this project in a blender since I wouldn’t be in danger of over mixing the batter and therefore developing the gluten which will make baked goods extremely tough.  I felt a sense of baking smugness..LOL.  I then folded in raspberries and placed into muffin cups and baked away. The muffins collasped a little bit as they cooled. On a scale of 1-10 I would rate them a 7.5.  They needed a little more sweetness and structure but I’m sure I’ll enjoy them over the weekend.
I am feeling really strong. Both mentally and physically.  I’m enjoying the first steps of my vegan, gluten-free challenge.