Ah, Myth 2, you baffle me. The video I referenced two weeks ago, indicated that eliminating a food group like gluten — still baffled by this — can lead to nutritional deficiencies and even fatigue. Gluten, as you know if you are gluten-free, is a protein found in wheat. The similar proteins found in barley and rye have different names, but for the sake of ease, we lump them all together as “gluten.”
So, yes, gluten contributes to your overall nutrition profile (but still isn’t a “food group”). Gluten is a good thing for many reasons, not just protein. It makes breads rise, doughs elastic, and other good things for baking and cooking. On the other hand, it makes me and many, many others very sick. Because we must exist without gluten in our diets — and again, I speak only of those glutens relating to wheat, barley, and rye — we are clear and absolute proof that gluten is not necessary to maintain nutritional health. Continue reading “Gluten-Free Myth 2: You’ll Experience Extreme Fatigue”
Even though I know I can’t have them, I always find myself studying the Eggs Benedict section of brunch menus. They always seem like the perfect item…yet I must move onto another section so I can eat something that won’t make me sick.
At home, however, I am not so constrained. Of course, the chance of me having gluten-free English muffins on hand — or having the time to make them from scratch — is pretty much non-existent. Luckily, there are lots of great substitutes, letting you focus your energy on making a perfect Hollandaise sauce and building your own Benedict. Continue reading “Gluten-Free Eggs Benedict”
What is the saying? Man cannot live on rice and potatoes alone? Hmm, maybe that’s not it, but I do love rice and potatoes. Still, in the interest of reducing monotony, it’s good to introduce new things into my repertoire.
Truthfully, I love polenta. It’s one of those flexible foods that goes with so many things…and it’s so fast and easy to prepare. I like mine with just salt and butter, but have friends who swear a couple of dashes of Tabasco make it heavenly.
While I am sure others have terrific ideas for polenta (now I’m wondering how it would do as a stuffing in a chicken breast…someday), I have two simple go-to preparations: basic (cooked on the stove) and grilled. I’ve heard tell of people making basic polenta in the oven, but it seems like more work than it’s worth to me (correct me if I’m wrong!). If you want to serve this as a side dish, stop at Step 3.