Interesting experiment! If you keep this going I’d be really interested to hear how you feel over time. So many awesome vitamins and micronutrients going on there.
Forgive me if this is a silly question, since I’m not the sharpest knife in the drawer when it comes to nutrition. I understand keeping things whole and mostly unprocessed, but why the aversion to bread (say, a hearty whole-grain or sourdough) in this case? It seems like there are plenty of carbohydrates and simpler sugars elsewhere on the list, and the concept of not being able to put some of those things on a sandwich is making me kind of sad.