Multi-colored vs Multi-colored

Of late I have seen so many articles about Celiac folks pissed about the movement for regular "non-gluten" allergic people choosing to be gluten free to lose weight. In the past week I've even been sent two e-cards that were crude but hysterical.

I try not to take my allergy too seriously and try to be as positive as possible. I mean, as much as I want a donut, I'm not going to cry about it.

Today was Easter Sunday. My Mom has mastered the art of not only gluten free family meals but on top of it has had to take on my Dad's vegetarianism. Poor gal.

As my Mom was prepping the food I took a look at the counter and realized we had multi-colored veggies and multi-colored jelly belly's. Both delicious & gluten free in their own right but only one good for you.

Alas today was a holiday, there was room in my belly for both. Food allergies are not so tough. Have fun with it.

#Fail

I have to start this post by saying this is my fourth attempt. I've had the concept for weeks. I've even tried to write this multiple times. There is always something: lack of time, inspiration...and even failure of saving correctly.

So lets get to the point, I fail. Trying to be gluten free (and mostly dairy free) is hard!

When living on a strict diet, you find not only your stomach hungry, but your soul. Each meal is so critical for your physical and mental survival.

I know that sounds dramatic, but trust this is real.

In the past couple weeks, I had 2 epic fails. One meal was a frozen gluten free pot pie. The other a gluten free dairy fee pizza from Naked pizza. Each thought to be special in their own right.

The pot pie was bought by my mother and meant to be comfort on a chilly late winter night.

The other an attempt at trickery of a Friday indulgence.

The pot pie was grainy and in edible. The pizza soupy and also inedible.

Both epic failures that you just have to laugh, move on and try again. The journey is not over until I have a continuous series of #success.

Work Day Breakfast Prep

Ok, I know I've posted about Bob's Red Mill a few times before, but feel compelled to post yet another. Per a post from a few weeks ago I really am trying to be gluten and dairy free and feel I have mastered week day morning hunger. Of course until I'm on to the next thing.

The key for this recipe is that you have to make it ahead of time in a batch over the weekend.

Steel Cut Oats
Boil 3 cups of water in a wide & deep sauté bowl on high.
Add in 1 cup of Gluten Free steel cup oats and stir.
Lower heat to Low and stir every 5 minutes for 20 minutes or until all the water has evaporated.
Let sit and cool.
Scoop oats into 3 Plastic containers.
Swirl on agave syrup on each.
Add in 4-6 frozen berries.
Cover and place in fridge.
Bring into work, add in 2 tbsp of water and zap for 45 seconds. Stir then zap for another 45. Let cool a bit and it's ready.

So good and will keep you full all morning.

Monday Health Day

Every week I try to start off on a healthy foot. When trying to eat something pure and good for you, you have to spice it up or you'll get boredom hunger.

Today I tried out a boneless spice rubbed pork chop and sautéed kale.

Preheat oven: 450

In a bowl I mixed a small amount of dried garlic powder, cumin, coriander, oregano and salt. Mixed and then rubbed onto the meat.

In a hot sauté pan I put a small amount of olive oil. I sautéed a good sear on both sides then placed in the oven for 10 minutes.

While that was cooking I washed and deveined the kale, chopped and sautéed with a bit of olive oil and a touch of salt and pepper.

It was great. And I did end with a few m&ms. Always need a sweet treat to end a meal.

New Evolution. Gluten-free + Dairy Free (80%)

Turns out that the body is somewhat like that of a car. Each one unique and with its imperfections. Like a mechanic, you have to continually tinker with it to make it run smooth.

About 4 years ago, I self diagnosed myself with a gluten-allergy. I immediately felt great. What I realized soon afterwards was that I was so far on the spectrum that any change felt great. What I didn't realize until the past 3 months is that that was only the first step in a long journey of understanding who I am completely.

Prior to Thanksgiving I visited a doctor. I was freaked out that I had gained 10+ pounds and felt terrible. She gave me a series of blood work and found nothing but in the meantime gave me clarity. Once again, I knew I had to experiment with my foods and figure out just what is going to make this engine run.

When you enter any grocery store there are so many options you can't even begin to understand what the right decisions are. Veggies? Sure but too many make my belly turn. Carbs? Maybe if they are gluten free. Dairy? I'm not so sure about that, lots of sugar and I seem to wain in pain. Frozen foods? Wait don't they have a lot of chemicals? Fruit? Way too much acid. Meat? Safe so far...Whole Foods labels their seasonings.

Fast forward 3 months later and 12+ pounds lighter...I've come to the short list. A very short list of groceries to test from Whole Foods (the safest place for the Gluten intolerant). Each week testing a small set of ingredients to see how I'll fair.

So far the danger zone includes...Gluten (of course), salad in excess, dried fruit in excess, dairy (goat milk is still in question), eating in between meals, carbs at night...every time I eat it's a potential dagger to the stomach.

More to come on this. Trying out a Gluten-free Vegetarian meal tomorrow.

V

What do we really Knead?

If someone brought in cupcakes to the work place 3 years ago, I would have been 1st in line. Like most, I lack the willpower to turn down anything with sugar in it. Today I was presented with this scenario, I didn't even flinch. Impulse eating isn't really even on my radar anymore. After 2 years of being gluten-free, I've lost the urges I once had.

When I was in South Africa last week, I was awakened by a new bread. A gluten-free bread so delicious I had to check about 5 times that it really was indeed free of gluten. It was freshly made, soft, spongy and melted in my mouth. A pure, unadulterated piece of delicious bread. Needless to say I had it at least every other day I was there.

Turns out I don't need cupcakes, I just need Knead.

Homemade Granola

A couple of weeks ago I was shuffling through the cupboards when I found a half full bag of Bob's Red Mill gluten free rolled oats. I felt a twinge of guilt as the weather is starting to turn warmer and oatmeal season will soon be long gone. Then I was hit by a bit of inspiration...granola!

I found that not only did I have the rolled oats but I also had the remainder of the ingredients to make granola: raisins, nuts, maple syrup, etc. A couple years back my Dad started to make his own granola and taught me how to do it. He followed a very simple Bittman recipe, see below:

Ingredients:
6 cups rolled oats
2 cups mixed nuts & seeds (not salted)
1 cup dried unsweetened coconut
1 teaspoon ground cinnamon
Dash salt
1 cup maple syrup
1 cup raisins

1. Preheat oven to 300.
2. Place a large baking pan over the stove top on medium to low heat.
3. Pour in oats and stir for 3 to 5 minutes until fragrant.
4. Add in nuts and stir for another 2 minutes.
5. Add in coconut and stir for 2 minutes.
6. Add in cinnamon, salt and maple syrup and final stir before placing in the oven for 20 minutes.
7. Stir every 5 minutes to avoid burning.
8. Once you take it out of the oven and stir in the raisins and let cool.
9. Store in a plastic container in the fridge for lasting freshness.

The recipe makes a decent amount, my favorite things do do with it is sprinkle over cereal or mix with fresh fruit & yogurt.