Low Iodine Living: Day 4
By: Kelsey Ganes
Published: June 9, 2011

I can't believe it's almost friday! I had been dreading this diet for weeks and I'm already half-way through it and not feeling terribly deprived. Just like going gluten free or vegan, the first few weeks and months are spent in label shock, feeling like everything you pick up is now off-limits and realizing that most things must now be made from scratch (like that tomato sauce!) but aside from not having the convenience of canned foods, prepackaged mixes and take out, this is probably an all-around much healthier way of eating. Frustrating? Definitely. Irritating? Absolutely. Necessary to future wellness? 100%.
Breakfast
	1/2 banana with 2 TBSP unsalted Peanut Butter
	3 slices fresh cantaloupe
	Black coffee
 Lunch
Last night's Spaghetti and Best Ever Tomato Sauce
 Snack
	"Trail mix" (Makes 1 1/3 cups)
	1/3 c roasted, unsalted almonds
	1/4 c toasted, unsalted sunflower seeds
	1/4 c craisins or raisins
	1/3 c dried apple rings, roughly chopped
 Dinner - "Breakfast for Dinner"
Skinless Herb Home-Fried Potatoes
Egg White omelet with mushrooms, tomatoes and bell pepper
	Dairy-free, egg-free, soy-free pancakes*
*It's a super basic recipe with pretty decent results; I used Jules All-Purpose GF flour (and kosher salt, of course) and they were a little bit gummy, but I may have been in a hurry and not wanted to wait - oops!