I mean the other benefits, not the obvious ones related to circumventing celiac disease and wresting your health back from its evil grasp.
Such as...just the fact that never again can you be thoughtless about what goes into your mouth, or your children's mouths. You really need to pay attention, read labels, shop wisely when you and/or your loved ones suffer from gluten intolerance or celiac disease. This has got to be a GOOD thing.
Also, having to prepare nearly all of your family's meals should save money in the long run, particularly for those of us who USED TO eat out fairly frequently. Yes, gluten free foods tend to be more expensive, but there's no need to buy lots of pre-made items or exotic ingredients, other than some of the more commonly used flours and mixes like Pamela's Baking Mix.
And what about all of those calories that AREN'T going straight to your hips? Such as the slice of birthday or baby shower cake that you can't eat at work, or that snack you can no longer buy from the vending machine? This is definitely a beneficial side effect!
For these and so many other reasons, I'm truly glad to be gluten free today!
Tuesday, January 27, 2009
Monday, January 26, 2009
Is the GF diet helping? Part II
After I babbled about my health issues in the previous "Is the GF Diet Helping?" post, a scripture came to mind....
(2nd Corinthians 12:10): "Therefore I take pleasure in infirmities, in reproaches, in necessities, in persecutions, in distresses for Christ's sake: for when I am weak, then am I strong."
It's difficult at first glance to grasp what the Apostle Paul meant here...did he literally "take pleasure in infirmities"??
But I have to admit that when I reach the end of myself, when there is nothing that I can do with my limited human strength and resources, if I have the faith to rest in the Lord's hands and stop striving to FIX everything using my mortal understanding, I find a certain joy that is unattainable any other way.
He is in control.
(2nd Corinthians 12:10): "Therefore I take pleasure in infirmities, in reproaches, in necessities, in persecutions, in distresses for Christ's sake: for when I am weak, then am I strong."
It's difficult at first glance to grasp what the Apostle Paul meant here...did he literally "take pleasure in infirmities"??
But I have to admit that when I reach the end of myself, when there is nothing that I can do with my limited human strength and resources, if I have the faith to rest in the Lord's hands and stop striving to FIX everything using my mortal understanding, I find a certain joy that is unattainable any other way.
He is in control.
Sunday, January 25, 2009
Gluten Free Menu Plan For This Week
It's almost Monday again! DH spent most of the day today at various grocery stores (Costco, Trader Joe's, etc.) so we're all stocked up and I have a plan for the dinners this week:
Monday: Cheese-stuffed meatloaf, mashed potatoes, peas with garlic and mushrooms
(Sandra, you make meatloaf exactly the way I do, except for the cheese - which is a brilliant addition! But I won't use saltine crackers in the meatloaf...I'll use gf breadcrumbs)
Tuesday: Fish Tacos (made with baked tilapia, corn tortillas softened in a bit of hot oil, topped with shredded red cabbage, grated cheese, and salsa), green salad
Wednesday: Crockpot Chili (Obama Family Recipe), gluten free cornbread
(in the spirit of bipartisanship I will also have to make McCain's BBQ Ribs in the Crockpot soon! LOL!)
Thursday: Crockpot Chicken Mole, rice, corn tortillas, salad
Friday: Hamburgers with gluten free buns, potato salad, carrot and celery sticks
(I make my potato salad with small red potatoes, green onions, celery, a dressing made from mayonnaise and sour cream - about 1/2 and 1/2, dill weed, dry mustard, salt and pepper. It's simple but yummy!)
Saturday: Leftovers (or go out to eat!)
Sunday: Chicken Rice Casserole, steamed broccoli
Monday: Cheese-stuffed meatloaf, mashed potatoes, peas with garlic and mushrooms
(Sandra, you make meatloaf exactly the way I do, except for the cheese - which is a brilliant addition! But I won't use saltine crackers in the meatloaf...I'll use gf breadcrumbs)
Tuesday: Fish Tacos (made with baked tilapia, corn tortillas softened in a bit of hot oil, topped with shredded red cabbage, grated cheese, and salsa), green salad
Wednesday: Crockpot Chili (Obama Family Recipe), gluten free cornbread
(in the spirit of bipartisanship I will also have to make McCain's BBQ Ribs in the Crockpot soon! LOL!)
Thursday: Crockpot Chicken Mole, rice, corn tortillas, salad
Friday: Hamburgers with gluten free buns, potato salad, carrot and celery sticks
(I make my potato salad with small red potatoes, green onions, celery, a dressing made from mayonnaise and sour cream - about 1/2 and 1/2, dill weed, dry mustard, salt and pepper. It's simple but yummy!)
Saturday: Leftovers (or go out to eat!)
Sunday: Chicken Rice Casserole, steamed broccoli
Saturday, January 24, 2009
Is the GF diet helping?
Warning: this post is mostly a discussion of my health....could be excruciatingly boring.
OK, I figure it's time to step back and assess the big picture again; I've been on the gluten free diet for 2 months now. So, do I feel better yet?
I always have to keep in mind what so many people like myself (with multiple autoimmune diseases plus fibromyalgia) have shared in the forum on celiac.com: that it literally took them years to feel normal again, if they ever healed completely (some people apparently don't).
But even at this early stage I have to say, YES, I do feel a little bit better! I definitely have a little more energy; I still get sleepy during the day but my overall fatigue level isn't as bad as it was. My headaches are fewer and milder, my hand tremors are mostly non-existent. The muscle cramps in my feet, legs, hands, etc., occur very seldom now.
And my brain fog is GONE!! HOORAY!!
Those nasty GI symptoms are still with me from time to time, but the episodes of "D" are fewer and farther between; they may be happening because I've been glutened, or even because of the antibiotic I'm taking right now.
The big disappointment for me is that the conditions which keep me in a wheelchair much of the time have not improved. Not at all. :(
I still have the severe lower back pain and extreme muscle stiffness in my legs (which I've been assuming are due to fibromyalgia) that prevent me from walking very far or standing for more than a few minutes at a time. Of course, maybe I just haven't been on the gluten-free diet long enough yet?
Don't get me wrong....I do feel that ANY improvement in the way I feel makes the GF diet totally worth it! Just getting rid of the muscle cramping alone is sufficient reason!!
I will TRY to be patient!!
OK, I figure it's time to step back and assess the big picture again; I've been on the gluten free diet for 2 months now. So, do I feel better yet?
I always have to keep in mind what so many people like myself (with multiple autoimmune diseases plus fibromyalgia) have shared in the forum on celiac.com: that it literally took them years to feel normal again, if they ever healed completely (some people apparently don't).
But even at this early stage I have to say, YES, I do feel a little bit better! I definitely have a little more energy; I still get sleepy during the day but my overall fatigue level isn't as bad as it was. My headaches are fewer and milder, my hand tremors are mostly non-existent. The muscle cramps in my feet, legs, hands, etc., occur very seldom now.
And my brain fog is GONE!! HOORAY!!
Those nasty GI symptoms are still with me from time to time, but the episodes of "D" are fewer and farther between; they may be happening because I've been glutened, or even because of the antibiotic I'm taking right now.
The big disappointment for me is that the conditions which keep me in a wheelchair much of the time have not improved. Not at all. :(
I still have the severe lower back pain and extreme muscle stiffness in my legs (which I've been assuming are due to fibromyalgia) that prevent me from walking very far or standing for more than a few minutes at a time. Of course, maybe I just haven't been on the gluten-free diet long enough yet?
Don't get me wrong....I do feel that ANY improvement in the way I feel makes the GF diet totally worth it! Just getting rid of the muscle cramping alone is sufficient reason!!
I will TRY to be patient!!
Recent culinary successes
Once again, I've managed to stick to my menu plan! Amazing! :)
I thought I would report on the Crockpot Indian Curry we had on Thursday and post a picture. This is the second time I've used this recipe (I LOVE curry!); it's definitely a keeper! Everyone in the family ate it, even two-and-a-half-year-old Emma, who is notorious for refusing to eat anything "out of the ordinary". Her big brother Matthew (one year older) ate a good-sized helping and asked for more.
My only deviation from the Stephanie-Rachel Ray recipe was to add 1/3 C cornstarch + 1/4 C sugar dissolved in 2/3 C apple juice at the end, just to add a little sweetness and make the sauce thicker and smoother. After adding the juice mixture, stir gently and let it cook on high for 20 minutes to thicken. Next time I will probably omit the sugar; the apple juice is sweet enough.
Yesterday morning I tried a recipe from Karina's Kitchen: Banana-Blueberry Muffin Cake. Except that I made muffins instead of cake.
They were scrumptious! (I just had two more for breakfast!) The recipe made 20 muffins; I baked them at 350 degrees for nearly 20 minutes. One note: I didn't have any buckwheat flour so I substituted superfine brown rice flour instead. This is definitely a great way to use up any over-ripe bananas you may have in your kitchen!
I thought I would report on the Crockpot Indian Curry we had on Thursday and post a picture. This is the second time I've used this recipe (I LOVE curry!); it's definitely a keeper! Everyone in the family ate it, even two-and-a-half-year-old Emma, who is notorious for refusing to eat anything "out of the ordinary". Her big brother Matthew (one year older) ate a good-sized helping and asked for more.
My only deviation from the Stephanie-Rachel Ray recipe was to add 1/3 C cornstarch + 1/4 C sugar dissolved in 2/3 C apple juice at the end, just to add a little sweetness and make the sauce thicker and smoother. After adding the juice mixture, stir gently and let it cook on high for 20 minutes to thicken. Next time I will probably omit the sugar; the apple juice is sweet enough.
Yesterday morning I tried a recipe from Karina's Kitchen: Banana-Blueberry Muffin Cake. Except that I made muffins instead of cake.
They were scrumptious! (I just had two more for breakfast!) The recipe made 20 muffins; I baked them at 350 degrees for nearly 20 minutes. One note: I didn't have any buckwheat flour so I substituted superfine brown rice flour instead. This is definitely a great way to use up any over-ripe bananas you may have in your kitchen!
Tuesday, January 20, 2009
Brief report on tonight's dinner
WOW! That Crockpot Chicken and Dumplings recipe of Stephanie's turned out SO well! Matthew (our 3 year old) gobbled it down and asked for more!
To make the dumplings I too used Pamela's GF Baking Mix and made the drop biscuit recipe on the bag, but I increased it by half and the number of dumplings came out about right.
For the "cream of anything" soup, I used one can of GF creamy mushroom soup and then combined it with 1/2 a recipe of Stephanie's homemade substitution for cream soup.
I cooked it for a total of about 5 1/2 hours on high; I pulled the chicken pieces into smaller chunks and added the drop biscuit dough to the crock pot about 1 hour before the end.
Try it....you'll like it! :)
To make the dumplings I too used Pamela's GF Baking Mix and made the drop biscuit recipe on the bag, but I increased it by half and the number of dumplings came out about right.
For the "cream of anything" soup, I used one can of GF creamy mushroom soup and then combined it with 1/2 a recipe of Stephanie's homemade substitution for cream soup.
I cooked it for a total of about 5 1/2 hours on high; I pulled the chicken pieces into smaller chunks and added the drop biscuit dough to the crock pot about 1 hour before the end.
Try it....you'll like it! :)
Monday, January 19, 2009
Gluten Free Menu For This Week
Well, I actually followed the menu for last week quite well. The only thing that didn't work out was the second "leftover" night; the Crockpot Honey Lentils were very good, so good in fact that we ate them for dinner and for lunch the following day, and there weren't enough left for leftover night! So I made fish tacos instead.
Here is the menu plan for this week:
Monday: Mrs. Leeper's Gluten-Free Lasagna with ground turkey, green salad (Mrs. Leeper's is a brand that we've found at Whole Foods Market, sort of like a gluten free version of Hamburger or Tuna Helper. Add herbs and spices and cheese to them to make them a bit tastier.)
Tuesday: Crockpot chicken and dumplings
Wednesday: Gluten-free pizza (half pepperoni, half shrimp!), salad
Thursday: Crockpot Indian Curry (I have half an eggplant and some sweet potatoes I have to use up)
Friday: Broiled steak, baked potatos, and salad
Saturday: leftovers
Sunday: Salmon sauted with mushrooms, rice pilaf, peas and carrots
Here is the menu plan for this week:
Monday: Mrs. Leeper's Gluten-Free Lasagna with ground turkey, green salad (Mrs. Leeper's is a brand that we've found at Whole Foods Market, sort of like a gluten free version of Hamburger or Tuna Helper. Add herbs and spices and cheese to them to make them a bit tastier.)
Tuesday: Crockpot chicken and dumplings
Wednesday: Gluten-free pizza (half pepperoni, half shrimp!), salad
Thursday: Crockpot Indian Curry (I have half an eggplant and some sweet potatoes I have to use up)
Friday: Broiled steak, baked potatos, and salad
Saturday: leftovers
Sunday: Salmon sauted with mushrooms, rice pilaf, peas and carrots
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