Like I said before, I'm going to do a little less food prep than I previously have. This week I prepped a bunch of fruits and veggies for creating easy meals. I have strawberries, blueberries, lettuce, cucumbers, and sweet mini peppers. Since this weeks nutrition challenge is to go gluten free I have sprouted grain tortillas for making lunch wraps or burritos, and I baked some scrumptious Banana Bread made with coconut flour and no refined sugars. It is so good and I'll post the recipe soon. Lastly I stocked up on some of my favorite essentials: Chobani greek yogurt (obviously coconut is my favorite), and some organic firm tofu. So far, these guys have coming in handy when hunger strikes!
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