Day Five: Gluten-Free Vegans Eat Fettuccine Alfredo?

Well yesterday I was all sorts of surprised to say the least. I'd read a recipe on Kris Carr's site for an Amazing Alfredo and given that one of my 'last meals' before this cleanse was a delicious, rich carbonara pasta, I was curious how gluten-free vegans got by without the tastiness of creamy pasta in their lives. Now I know!

I cooked up some brown rice fettuccine and then suspiciously blended up my cashew cream and left it to cook on the stovetop. Put my lil pasta dish together, sprinkled on some nutritional yeast to give it a cheesy nuttiness and of course some parsley to look pretty. I. Was. Pleasantly. Surprised! It was so tasty! The ONLY thing I'd note though is it gave me a heavy-ish feeling around my heart and under my breastbone. I don't know what any specific term for that feeling is but it was an uncomfortable fullness (I didn't overeat, I swear!) so it will be something that I eat sparingly, but absolutely left me feeling satisfied.

After my delicious dins, I baked up some banana bread muffins, grabbed a gluten-free recipe off of Joyous Health's blog and swapped out the eggs for chia paste - here's a video of one of my other favourite nutritionists, Meghan Telpner.

It tasted fine but the only thing I didn't like is the gumminess of the end result. I used all brown rice flour so next time I bake I'm going to try some different flour combinations. Buckwheat and brown rice left things a bit crumbly and dark, I find coconut flour to be gritty so my next experiment will include quinoa flour. Must grab some on my lunch break today!