 Waaaay back on January 1st, I decided to go gluten-free for the month. It seemed like I'd been hearing people rave about how a gluten-free diet "changed their life" for years, so I thought I would give it a real try in 2013 (I tried it once for like 4 days in 2010, but when I realized I was obsessed with bread, I quit).
I decided to do a month-long trial of eating gluten-free for two reasons: one, because I have always had a lot of stomach problems and was hoping it would help, and two, because someone recently told me that a lot of people of Irish-descent have gluten-sensitivities (And hello! Have you seen me? I look like I was born and raised in that gorgeous country!). So anyways, I tried it. I've been trying it for the entire month. I've been gluten-free for 28 days now (minus the one bite of a cracker that I took back on January 6th, when I honestly just forgot I was gluten-free until I started chewing!), and I'm really liking the way I feel. Not to gross you out, but I get a lot less "bloated" after eating, I don't feel as stuffed after my meals, and I have less "starving" feelings--a lot less of those low-blood sugar/I-need-to-eat-now-or-I'm-going-to-pass-out type feelings--which overall, I'd say is a good thing ;) Therefore, today, I wanted to share the tricks that made going gluten-free possible for me. This is for my fellow grain-loving friends--those of you who, like me, get really sad when you think about not enjoying pita and hummus, whole wheat toast, or sandwiches (sigh). Here are my 5 Ways to Survive Going Gluten-Free: 1. Embrace sweet potatoes. For most of us, when we go gluten-free, our main source of carbs (bread, cereal, pasta, etc.) goes out the door. This isn't necessarily a bad thing, as many Americans eat WAY too many carbs, but for anyone who lives a fairly active life and who isn't trying to cut carbs, cutting out almost all of your carbs at once can be a big, difficult change. Thus, I've learned to embrace baked sweet potatoes. I already liked them before (sweet potato fries = heaven), but now they're my fave side item. Totally weird way I like them? Baked with salt, pepper, and Tzatziki on top. Delicious. 2. Become friends with brown rice + quinoa. These grains have become my BFF. Why? Because they add a little volume to my meals (and help me to mix things up!) without gluten. Sure, they take a little more work/prep than whipping together a sandwich, but just a little bit goes a long way. 3. Go mexican. As I mentioned a few weeks ago, as long as you get a gluten-free variety, tortilla chips are still fair game for those who are gluten-free. Yay! This means that you don't have to give up chips and salsa/guacamole (which I love), and if you get rice tortillas (not as good and kinda crunchy, but they work!), you can still enjoy a burrito or a soft taco along with your chips. When you eat meals like this, you really don't feel like you're missing out on anything ;) 4. Find your crunch elsewhere. I'm a girl who loves my crunch. One of my go-to meals for the past few years has been a salad with tofu (Trader Joe's pre-baked packages are the best) and hummus + pita chips. I literally eat it almost every day. So, it was really sad for me to not be able to enjoy my pita chips + hummus with my salads, and I had to seek out my crunch elsewhere. What I found that works? Adding nuts (I like pecans or walnuts), baby carrots, and/or munching on some gluten-free flax crackers (not too bad!) on the side. After a while, you almost start to like these things better (almost)... 5. Start your day with oatmeal. Hallelujah! I heart oatmeal, and luckily, it's still gluten-free. Enough said. See, it's not so bad after all!? I can't believe that I'm saying this, but I think I'm going to remain gluten-free this year. Since I'm not officially allergic or celiac, I can still enjoy a gluten-free cheat every once in a while if I really want to (um, hello, cupcakes?!), but overall, I'm going to keep our home gluten-free. Wish me luck! Are you gluten-free? What are some of your favorite meals, products, or treats!? Let me know, as I'm still learning and would love to find out more! Namaste, Mary Catherine
Kristy
1/29/2013 03:44:05 am
My fiance is actually gluten intolerant, so I've gotten quite good at gf cooking :-). Risotto is always a good meal and a great replacement for pasta cravings, since you can adjust the sauce however you like. I uses Jeanne’s Gluten-Free All-Purpose Flour Mix recipe (link here: http://www.artofglutenfreebaking.com/2009/11/the-story-behind-my-gluten-free-flour-mix/) to make my own gf flour, and it works wonderfully as a flour alternative! (She also has lots of great recipes on her site.) Williams & Sonoma also has a great gf flour mix - oh and gluten free Bisquick (Harris Teeter carries it) is great for making coffee cake and biscuits!
Mary Catherine
2/2/2013 02:49:40 am
Thanks SO much for all of the recommendations, Kristy! I truly appreciate it and will definitely try these things! Ben and I actually talked about getting pizza this weekend, so now I know EXACTLY where we should go ;)
Kara
1/29/2013 05:48:17 am
Be careful. What a lot of people don't realize when they go GF is that they actually create an intolerance to gluten even though they didn't actually have one. If you had never had gluten in your life and then started eating it, you'd be fine. But if you have had gluten and then take it out of your diet. If you want to go back to foods that have gluten in them, chances are your body will revolt.
Mary Catherine
2/2/2013 02:51:09 am
This is actually a really good point, Kara. Definitely got me thinking! Might be a good idea to keep a tiny sprinkling in my diet every now and then....hmmm....?
Lora
2/6/2013 06:38:35 am
If our bodies revolt so easily after avoiding it.. makes me wonder why we should ask our bodies to tolerate it in the first place?! I know I've seen that cautionary recommendation before as well...it always makes me think though. I have yet to find a brown rice tortilla that does NOT fall apart...until then, I prefer to stick with corn for soft tacos. I also rely on nuts to make crusts for pies and quiches, things like that, and I don't end up missing the gluten. Commercial gluten-free breads often disappoint me, I've only liked my homemade ones. If you're feeling adventurous, try these - they may seem time-consuming at first if you're not already a home baker, but they are worth the effort! http://glutenfreegoddess.blogspot.com/2009/03/gluten-free-focaccia-recipe-with-garlic.html. Thanks Mary Catherine and best wishes to you in your GF adventuring in 2013! Comments are closed.
|
HELLO!I'm Mary Catherine, a Cape Cod-based yoga teacher, painter, designer, writer, mom, and list-maker extraordinaire. My goal is to inspire you to start living a more creative, simple, joyful, + purposeful life.
{Learn more + read my story} 
|
DISCLOSURE
This blog is a personal blog written and edited by me. From time to time, I accept compensation for sponsored posts and campaigns. However, any sponsored content will be clearly identified as paid or sponsored. Even though I receive compensation for sponsored posts, I always give my honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely my own.
I am also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I am also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.