Weekend Recap

Well I was nervous I would break over the weekend and guess what? I'm totally strong and soldiered through! Wedding and TIFF parties be damned, I was going to stick to being a gluten-free, sugar-free, non-alcoholic vegan!

On Saturday morning I hit up my usual TRX then Pilates classes and came down with an extreme case of a) laziness and b) a serious craving for Doug McNish's gluten-free french toast but alas when I got there I found out it wasn't on the menu. What I did have instead was an AMAZING veggie burger. Now, I've always turned my nose up at veggie because, well, I'm an omnivore. What use is a veggie burger to me?! On this experiment though it's my only choice so alas. It. Was. So. Good. Served with some sweet potato fries and organic ketchup. Delish! Definitely something I want to try making at home, maybe with a portobello mushroom. I'm not intense enough just yet to make some kind of crazy combo for the 'pattie'.

Later on in the day I had the beautiful Lisa McLaren's wedding - aka my twin, simply b/c she's black and her name is Lisa. I figured the wedding would be a bit of a struggle because a) hello alcohol and b) being served food. She had a buffet style dinner so I figured I could take control of my plate and I didn't do too badly:

Chickpea salad, regular salad, rice, potatoes and green beans. I will make peace with the fact that the potatoes and beans  more than likely had a solid dose of butter on there but know what? I did the best I could in the situation, had to eat something so I'm okay with it. Not eating chicken or roast from the carving station was my fait accompli du jour.

Apres my kettlebell class at the gym on Sunday, I knew I wanted to experiment with a fritter recipe so off to the bulk barn I went in search of a bunch of flours. I'm pleased to say that my cupboard is now stocked with brown rice flour, buckwheat flour, coconut flour, chickpea flour, quinoa flour, almond flour and arrowroot flour!

The fritters turned out pretty deliciously, a combination of sweet potato, zucchini and onion with an avocado/cashew cream to dip them in.

Dinner last night was a brown rice pasta (ooh need to stock up on some more of that!) and today I'm guzzling down my green smoothie, essentially of whatever leftovers I had before I go grocery shopping today!

Now I just need to find someone who'll do a cooking class at Marni Wasserman's Fully Nourished studio with me b/c they're doing a two-for-one special!