I was reading an article in one of my gluten free magazines the other day. The article said that it takes about a year to really get comfortable with the gluten free lifestyle. I found myself nodding my head in total agreement. It was a year ago that I began my own gf journey. I have learned so much about this new lifestyle, about myself, and have come to the conclusion that I am absolutely thrilled to be gluten intolerant.
Let me rephrase that a little. I'm happy that I'm gluten intolerant and KNOW that I am. I'm so glad that I've spent this last year reading, studying, and experimenting in the kitchen. I'm thankful that I can't run through the fast food drive-thru and order a burger on white bread and their French fries because the fries are cooked in the same oil as breaded items. Being gluten intolerant has forced me to think outside the box when it comes to food. My physical and mental health are greatly improved because of how I have to eat.
I'm always thinking of what I can substitute in place of bread. Instead of peanut butter on bread, I'll have it on celery. Instead of wrapping tuna salad between bread, I'll use Romaine lettuce for a crunchy wrap. I love fresh fruit for dessert, rather than any baked good.
The ironic thing is, I've spent this past year looking for a good gluten free bread, and finally found Udi's bread. It is fantastic! But I've gotten so used to going without bread, that I don't have to have it all the time anymore.
So yes, I'm very happy to be gluten intolerant. I don't have to take any pills, I don't have to have shots, or any other sort of therapy. I stay gluten free and that has led me to a healthier life and a renewed sense of well-being. I feel better than I ever realized a person could feel. I look forward to the next year to see what more I'll learn, and how much I can help others begin their own gluten free journey.
Wednesday, July 28, 2010
Friday, July 16, 2010
Safe GF Dining at Macaroni Grill
I met some co-workers at Macaroni Grill for dinner last night. In order to make sure I'd have a safe meal, I had to do some research ahead of time. First I went online and checked out their menu. I skipped past the obvious glutenous offenders, which was all the pasta dishes. I found some wonderful items on their Mediterranean Grill menu, including Aged Beef Tenderloin Spiedini. Angus beef grilled with fresh rosemary, served with colorful roasted vegetables. There it is! Sounds delicious and perfectly gluten free. After all, vegetables are naturally gluten free and they're roasting them. I'm safe!
Let's hold our gluten free horses here. Perhaps I'd better check another site to see if everything is truly gluten free. I was pleased to see that Macaroni Grill has a site that lists all allergen concerns, including (but not limited to) eggs, peanuts, dairy, and wheat/gluten items. I checked the dinner that I had selected, and found that the meat is safe, but not the vegetables. I was so thankful I checked ahead of time! I would have most certainly ordered the complete dinner, very unaware of the hidden gluten in the vegetables. I don't know what glutenous ingredient is in the vegetables. I will need to check with someone at the restaurant that is knowledgable in their menu allergens.
I did learn that the Caesar salad dressing was safe, so I ordered the salad without croutons along with the beef tenderloin without the vegetables. The server asked me if I'd like to have a side of pasta since I wasn't getting the vegetables. I said no, I can't eat wheat. He then reviewed my order, verified that I wasn't getting vegetables, was I sure I didn't want a side of pasta? Yes, I'm very sure. He said that croutons came on the Caesar salad, so I reminded him I didn't want them. Just to state for the record, I am not slamming the work of this server. I'd rather repeat my order and make sure they really "get it". He was a good server and the order was placed correctly.
The dinner was good, but I came home still a bit hungry. I was disappointed that the Caesar salad wasn't considered a replacement for the vegetable sides, and had to pay extra for the salad. It was pretty pricy for a salad and about 5 ounces of beef. I'm disappointed in myself that I overlooked the safe sides (grilled asparagus or spinach & garlic) when looking at the gluten free menu. Next time, I'll know better.
It is vital to do your homework ahead of time when dining out. Go online and search for the name of the restaurant and include the words "gluten free". You can design a dinner from their online menu, exchanging glutenous items for safe items. Make sure your server really understands what you want to have.
Awareness is growing all the time and more and more restaurants are offering gluten free items and informing us of which things on their menu is safe, and what to avoid. It takes some research, but it's worth the time.
Let's hold our gluten free horses here. Perhaps I'd better check another site to see if everything is truly gluten free. I was pleased to see that Macaroni Grill has a site that lists all allergen concerns, including (but not limited to) eggs, peanuts, dairy, and wheat/gluten items. I checked the dinner that I had selected, and found that the meat is safe, but not the vegetables. I was so thankful I checked ahead of time! I would have most certainly ordered the complete dinner, very unaware of the hidden gluten in the vegetables. I don't know what glutenous ingredient is in the vegetables. I will need to check with someone at the restaurant that is knowledgable in their menu allergens.
I did learn that the Caesar salad dressing was safe, so I ordered the salad without croutons along with the beef tenderloin without the vegetables. The server asked me if I'd like to have a side of pasta since I wasn't getting the vegetables. I said no, I can't eat wheat. He then reviewed my order, verified that I wasn't getting vegetables, was I sure I didn't want a side of pasta? Yes, I'm very sure. He said that croutons came on the Caesar salad, so I reminded him I didn't want them. Just to state for the record, I am not slamming the work of this server. I'd rather repeat my order and make sure they really "get it". He was a good server and the order was placed correctly.
The dinner was good, but I came home still a bit hungry. I was disappointed that the Caesar salad wasn't considered a replacement for the vegetable sides, and had to pay extra for the salad. It was pretty pricy for a salad and about 5 ounces of beef. I'm disappointed in myself that I overlooked the safe sides (grilled asparagus or spinach & garlic) when looking at the gluten free menu. Next time, I'll know better.
It is vital to do your homework ahead of time when dining out. Go online and search for the name of the restaurant and include the words "gluten free". You can design a dinner from their online menu, exchanging glutenous items for safe items. Make sure your server really understands what you want to have.
Awareness is growing all the time and more and more restaurants are offering gluten free items and informing us of which things on their menu is safe, and what to avoid. It takes some research, but it's worth the time.
Tuesday, July 13, 2010
Didn't Miss the Crust Spinach Quiche
Breakfast is a big deal to me. I don't know how anyone can skip this meal. I really like to have a high-protein, filling breakfast. Transitioning to a gluten free lifestyle last year really made breakfast terribly difficult. I couldn't find a good gluten free cereal that didn't seem like I was eating cardboard with milk and Splenda. (Try some, you'll see what I mean!) I still hadn't found any good gluten free breads, so toast with peanut butter was out. For quite awhile, I was having lunch for breakfast. But I was really missing breakfast food, especially spinach quiche.
I used to buy the whole wheat frozen pie crusts and make spinach quiche for Eddie & me quite often. I'd bake two of them, then freeze one of them. We loved having quiche and a salad for dinner, then I'd have the leftovers on hand for breakfasts the rest of the week. After I went gluten free, I found gf frozen rice crusts. They were okay, but not the greatest. I wasn't crazy about the texture. The bottom part of the crust would be mushy, and the outside crust was really dry and crumbly.
This morning I decided I would make crustless mini spinach quiches in a cupcake pan. I could wrap them individually and put them in the freezer. Of course I had to have a fresh one with my breakfast this morning and it was delicious! I thought it tasted even better without the crust.
Here is the "recipe" that I made from what I had on hand. I don't often measure when I cook, so I'll give you estimated amounts of the ingredients.
Crustless Mini Spinach Quiche
9 large eggs
10 oz. frozen spinach (thaw, wring out in a towel)
1 small onion, chopped
1/2 to 1 cup cheese (I used a four cheese Italian blend.)
1/2 teaspoon freshly grated nutmeg
salt & pepper to taste
1/8 cup milk*
*Normally I use a small tub of ricotta cheese, but I didn't have any on hand. If using ricotta cheese, omit the milk. I also usually put grated Parmesan cheese in my quiche recipe, but I didn't have any on hand this morning.
Combine all ingredients. Spray a cupcake mold (love the silicon ones for this!) with a little bit of Pam spray. Spoon the quiche mixture without overfilling each section. Bake in a 350 F oven for 30 minutes. Check the quiche, and add 10 minutes baking time if not done. Remove from oven when done and let rest for 5-10 minutes before serving.
I wrapped each mini quiche in plastic wrap, then put them in freezer bags. They will easily go from freezer to microwave. Or, allow them to thaw in the refrigerator overnight (never at room temperature on the countertop!) and then heat in the microwave.
I used to buy the whole wheat frozen pie crusts and make spinach quiche for Eddie & me quite often. I'd bake two of them, then freeze one of them. We loved having quiche and a salad for dinner, then I'd have the leftovers on hand for breakfasts the rest of the week. After I went gluten free, I found gf frozen rice crusts. They were okay, but not the greatest. I wasn't crazy about the texture. The bottom part of the crust would be mushy, and the outside crust was really dry and crumbly.
This morning I decided I would make crustless mini spinach quiches in a cupcake pan. I could wrap them individually and put them in the freezer. Of course I had to have a fresh one with my breakfast this morning and it was delicious! I thought it tasted even better without the crust.
Here is the "recipe" that I made from what I had on hand. I don't often measure when I cook, so I'll give you estimated amounts of the ingredients.
Crustless Mini Spinach Quiche
9 large eggs
10 oz. frozen spinach (thaw, wring out in a towel)
1 small onion, chopped
1/2 to 1 cup cheese (I used a four cheese Italian blend.)
1/2 teaspoon freshly grated nutmeg
salt & pepper to taste
1/8 cup milk*
*Normally I use a small tub of ricotta cheese, but I didn't have any on hand. If using ricotta cheese, omit the milk. I also usually put grated Parmesan cheese in my quiche recipe, but I didn't have any on hand this morning.
Combine all ingredients. Spray a cupcake mold (love the silicon ones for this!) with a little bit of Pam spray. Spoon the quiche mixture without overfilling each section. Bake in a 350 F oven for 30 minutes. Check the quiche, and add 10 minutes baking time if not done. Remove from oven when done and let rest for 5-10 minutes before serving.
I wrapped each mini quiche in plastic wrap, then put them in freezer bags. They will easily go from freezer to microwave. Or, allow them to thaw in the refrigerator overnight (never at room temperature on the countertop!) and then heat in the microwave.
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