So I survived the first week of my gluten free experiment. I am happy to report that it was easier and yummier than I had anticipated. My willpower has certainly been tested, but I held my ground and did not cave once.
My biggest concern about this lifestyle change is the amount of time I am spending in the kitchen has easily doubled. I am cooking and cleaning when I want to be sitting at my computer writing my novels and blogging. I need to find a way to rearrange my time to schedule some writing so it doesn't get lost.
But I am writing now, so here I give you a quick breakdown of my first gluten free week.
Day one: I made a gluten free, dairy free macaroni and cheese recipe I found online. (I will post the recipe later when I can make sure the correct people/sites are properly credited).
In my attempt to reduce my dairy intake I discovered unsweetened almond milk. I am quite satisfied with the beverage and the lack of bovine growth hormone - added bonus.
Day Two: STARVING!!!! I kept eating and eating but I was never full. Note to self: must keep healthy, gluten free snacks close at hand. Dinner was a gluten free rice pasta tossed with a homemade pesto sauce and some fresh vegetables.
Day Three: Still starving. I made chicken tagine (a Moroccan stew) in the slow cooker. I love my slow cooker. The house always smells so spicy and aromatic when I get home from work.
Day Four: I walked into the lunch room at work to see a box of donuts on the table and got all excited. Until I realized I couldn't have one and my heart sank. Sigh...
Day Five: Even worse, I had the realization that I can no longer eat Spanakopita. I could cry. Thank the gods, I discovered a gluten free recipe for hoisin sauce - (again, recipe to come)...
Day Six: Bought my husband a regular pizza for dinner for a night when I am at work. Every time I see the pie in the fridge I feel a twinge of jealousy. I enjoy gluten free pizza crust, but its just not the same. I miss pepperoni.
Day Seven: For dinner I marinated a piece of salmon in equal parts gluten-free soya sauce, balsamic vinegar, and white wine and dusted it with cumin. Barbecue anyone? I served the fish with brown rice with a squeeze of lime juice, and a side salad.
My post is running long, so to sum up, as I continue my journey (because I will be continuing this journey) I have realized that I need to focus on the foods I can have instead of crying about the ones I can no longer enjoy.
Next post to come : Gluten Free: Week One, The Results.
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