I haven’t always had a good relationship with mushrooms. In the past, they didn’t agree with me, and now I suspect it was my body crying out for attention. I had the same problem with red wine — my body was trying to tell me that something in my system was causing me a lot of harm. Since I’ve been gluten free, I’ve been able to enjoy mushrooms *and* red wine without any problems. Continue reading “Gluten-Free Ingredient Crush: Mushrooms”
I don’t think I need to tell any of you that I’m a huge fan of leafy greens. I try to eat them every day (some days, I fail, but that’s just between us). I toss spinach into my lunch. I add salads to dinners. If there’s a way for me to squeeze chard into a meal, you know I’m doing it. Heck, lately I’ve been noshing on collard green wraps filled with chickpeas, tahini, lemon juice, capers, and other goodness. Continue reading “Leafy Greens: Gluten-Free Superfood!”
Here’s a little secret about the Internet: nobody knows if you’re an expert on a topic or not. I read lots and lots of websites over the course of the week. My chief goal, of course, is to find interesting ideas and recipes for my own site(s). While I sometimes point to larger organizations or more established food publications, I prefer to link to recipes by great bloggers with interesting perspectives on food and health. Continue reading “Lies Bloggers Tell You”
I get it, I truly do. Nothing makes the gluten-free lifestyle harder than trying to figure out what to serve for dinner. Our lucky friends and family can always drive through somewhere or head to the nearest restaurant. We don’t have that luxury all the time. Continue reading “Basic Meal Prep Rules: Grain Bowls”
It’s been a while since I focused on a gluten-free grain, and I need to remedy that. Particularly since I’ve been enjoying so many great ones lately. And since sorghum is a grain that Americans don’t eat that often, I thought it was time to introduce it here.
I bought a bag of sorghum at my local 99 Ranch Market (a great resource for Asian ingredients), and, typically, put it in the pantry for, well, about a year. I simply didn’t know what I wanted to do with it. Then, as I was looking on the shelves for a grain to prepare for a week’s meals, I spotted the sorghum. Continue reading “Gluten-Free Grains: Sorghum”
For my generation, “fat”, as in food containing fat, was a dirty word. Our foods were (theoretically) sugar free, and the food industry worked hard to make sure we knew they were also fat fee. Sugar and fat, we were told, were the enemies of good health. Continue reading “On Macronutrients”
As mentioned, protein is something I worry about. Being gluten free, I no longer get benefit of the protein in whole wheat, though I have, as mentioned, added in other gluten-free whole grains. My tendency in the past was to head straight for the carbs. And while I *do* sometimes retreat to my comfort foods, I have become a voracious vegetable consumer (sorry mom!). In swapping one food for another, I find that I have to remember to add protein to my meals. Continue reading “Plant-Based Proteins”