Meanwhile, I stood at the stove cooking quinoa and corn pasta curls, ready to mix in a package of prepared Kashmir-style lentil dish.
The dish ended up tasting pretty good, but it was still mightily depressing.
Trying to figure out if I am, in fact, sensitive to sugar. In the meantime, I'm thinking about all the foods I can still add back in. Cocoa is planned to be next for now, but if I can't have sugar, I'm skipping this one (cooking chocolate, anyone?) and going straight to citrus.
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