Friday, January 07, 2011
*This previously scheduled food blog has taken a detour while the author is recovering from an intestinal biopsy and a gluten-full diet* Bear with me ;)
I was recently looking up the calories for a cinnamon roll that I enjoyed while I was eating my ďgluten-fullĒ diet. I noticed that one of the items was listed as a ďcinnamon HOW COULD YOU roll.Ē Or something to that effect.
It got me thinking about how Iíve always said that everyone is different. What works for me isnít necessarily going to be right for you and vice versa.
I do know that one thing that does NOT work for me is getting down on myself for what Iíve eaten. Itís how I have lived my life for entirely too long and I recognized that for awhile now I just refuse to feel guilty anymore.
I wanted a cinnamon roll. I ate a cinnamon roll. I accounted for it, and it was GOOD. However, for some people it might be encouraging to list a food like that so that when you click to record it you are reminded why you probably shouldnít eat it often. But for someone like me, it would just make me not record it in the first place.
Notice how I didnít say it would stop me from eating it, just from recording it! Back before I learned about SparkPeople I had tried writing down what I ate before and I always failed. Even though no one saw my sheet of paper except for me, I lied to that paper a lot. A lot of ďbadĒ foods went unaccounted for and I genuinely was confused when the weight didnít come off.
You have to do whatever it is in your life that will allow you to be honest with yourself. Something about tracking my food online already convinces me to be more honest, even though I donít share my tracker (for many reasons). Something about seeing the exact breakdown of my food convinces me to be completely honest with it, otherwise it is not painting me an honest picture.
And on that note, if you do track here on SparkPeople do you share your tracker? Why or why not? Iím curious to see otherís thoughts!
Saturday, December 18, 2010
I donít know what you believe, but I have determined that the devil to my insides is gluten. I donít know whether or not I am sensitive, intolerant or have Celiac, but itís not good for me! Unfortunately I have to eat some every single day until January 5th.
Why would I do this to myself? Well I am having blood work, genetic testing, and an intestinal biopsy on the fifth and in order for all of that to be accurate I am on a gluten-full diet until then.
I have been back on gluten for a couple of weeks and it hasnít been fun. I am in a LOT of pain each day and well I wonít bore you or gross you out with all of the details of the rest of the problems.
Basically, I have a dilemma. And Iím curious to get some opinions.
At my consultation yesterday the gastroenterologist (doctor who specializes in the digestive tract) basically told me to eat lots of bread, Christmas cookies, you know: gluten, gluten, gluten.
However, I have been working hard this past month and have lost the five pounds that I had gained over my indulgent summer. I am down to a weight I havenít been at in over a year! So while Iíd love to just eat all kinds of goodies, I really donít feel like putting it all back on.
Itís sort of different, because people usually say ďdonít eat as though itís your last meal, you can always have another cookie tomorrow.Ē And things of that nature. But in reality, I have about two and a half weeks to eat things that I wonít ever get to eat again. I definitely have a problem with gluten, no matter what it is. So this really is my last chance to eat some commercial food items.
Why anyone would want to go on a gluten-free diet unless they have to is beyond me. Seriously, why was this a fad? There are definitely recipes that are good, and some gluten-free foods are alright. But they just canít compare! I really miss super chewy, doughy breads, cookies, and the like.
So my options are:
1. Eat a little gluten every day in the form of crackers or something else I wouldnít normally eat.
2. Use this time to indulge a little in foods Iím never going to get to eat again.
The only problem I see with #1 is that I would feel deprived. If Iím having to feel horrible and be in extreme pain, I might as well get to enjoy the food Iím having to eat, right?
The problem with #2 is that I know that one cookie usually leads to two or three. ESPECIALLY since Iíll have a voice in the back of my head saying ďYou know, this really IS the last time youíll get to eat this.Ē
I think of all of the random goodies I love that I wonít be able to eat at all once Iím gluten-free. Commercial doughnuts, muffins, cinnamon rolls, cakes, pies, cookiesÖ. There are so many options! I want to eat them all! You might have noticed that all of these things are sweet. I have always had a huge sweet tooth!
Every day this week I have had a vanilla cone from McDonaldís. The cone is definitely not gluten-free and my insides have reminded me of that every day. The problem is, as I am eating more gluten, I am CRAVING more gluten.
I went to bed last night with sweets dancing in my head. I had finally kicked my massive cravings by going gluten-free, and now they are back in full force.
Whatís a girl to do?
I really am looking forward to all of the testing because Iíd love to know what all is going on inside of me. I know gluten is one thing, but I didnít feel 100% better from just cutting it out. So I also wonder if there are other things at play. The genetic testing will really be interesting. I definitely am willing to go through the pain to find some answers. I just wish it wasnít all so confusing.
But, since I donít want to leave you without some pictures, please enjoy these virtual treats.
They are from New Cascadia Traditional a gluten-free bakery here in Portland.
Taste was great, but they crumbled apart when I was trying to break pieces off to share with Aubrey. Ugh!
For those limbo times when you have to eat gluten for a test. Oh wait, thatís just me!
If it were you, what would you do? To indulge or not to indulge? How do I ignore the sugar fairy on my back?
Wednesday, December 15, 2010
Hello! I hope you all have been well! I wish I could say Iím doing well, but I have been back on gluten for awhile until my biopsy. Letís just sayÖ.it has NOT been fun. Only a little bit each day and yet every single horrible symptom is back.
Iím still eating mostly gluten-free and my meat hatred continues. Whatís one to eat? Black bean burgers! I had to switch up my usual recipe as it contained flour.
This time around I started with a base of refried black beans. I found this can from Amyís.
Delicious! To that I added some cooked brown rice, salsa, and garlic powder.
I use a burger press to make my burgers and one other essential thing. My husband! I dole out the mix while he presses them into burgers.
We are a great team! Thereís a little parchment paper on the bottom of the container to help get them out when itís time to cook.
The recipe makes four burgers, which is perfect since my burger press has four containers!
They just take a few minutes per side to cook in the pan.
On the side I had a mixture of steamed veggies and roasted sliced potatoes topped with garlic, chives, and parsley.
The flavor was absolutely phenomenal. However, it was missing the crunch factor of my previous burgers. Some diced bell pepper and/or onion would really add something to the texture department.
Gluten-Free Black Bean Burgers
1 cup cooked brown rice
1 cup refried black beans (about Ĺ a can)
2 tbsp salsa
1 tsp garlic powder
(optional: add any diced veggies you like)
In a small bowl add the rice, beans, salsa and garlic powder and mix until combined. Form into 4 patties (it might make more depending on how many diced veggies you added).
In a large nonstick-skillet add oil or cooking spray and place over medium-heat. Add the patties and flatten if needed. Cook until browned, about five minutes per side.
Iím currently eating a Larabar. I finally found some of these newer flavors.
The first one I tried is the peanut butter chocolate chip, but it wasnít as good as the peanut butter cookie. But then, peanut butter cookie is my favorite! And with only three ingredients (peanuts, dates, salt) you just canít be any better!
Iím also listening to Point of Graceís A Christmas Story. My absolute favorite Christmas album!
What is your favorite thing about this time of year?
Friday, December 10, 2010
If you have been reading my blog for awhile now you might remember that one of my favorite bloggers is Caitlin of Healthy Tipping Point and Operation Beautiful.
www.healthytippingpoint.com/ & operationbeautiful.com/
A few of her recipes are on my list of ones to try (which is pretty long at this point). She has a ton on Healthy Tipping Point, but I was most intrigued by her Cheeseless Pasta Bake.
Cheese doesnít always agree with me, and I was curious if the eggs and hummus would really make a cheese-like affect. My best friend happened to be over when I was cooking and she said it smelled wonderfully cheesy. I then got to tell her there wasnít ANY cheese in the recipe. Happily surprised were we!
I changed a few things around based on what I had on hand, and in the future Iíd probably only change one thing. Less pepper! I put one full teaspoon in, and it was just too much. Especially since I made it into two servings instead of three.
First, I preheated the oven to 375 degrees.
Since I need gluten-free pasta, I made some quinoa pasta from Ancient Harvest.
Which I discovered is MUCH better warm than cold. I made a pasta salad with it and the noodles took on a rubbery-texture. But warm, it tastes just like any other pasta Iíve had!
While the pasta cooked I diced a tomato and some green pepper. I grabbed the eggs, some spinach, hummus, and pepper. I added a tiny amount of salt as well, but only about 1/8 of a tsp as Iím not a fan.
Once the pasta was cooked I combined it with the rest of the ingredients in a large bowl.
I divided it between two oven-safe containers.
Baked them for about 20 minutes.
And again, thereís that patience thing. Yes, you should probably let it cool down a bit before you just dive in. My tongue isnít very happy with me most of the time!
Cheeseless Pasta Bake (adapted from Caitlin @ Healthy Tipping Point)
1.5 cups gluten-free pasta, cooked
2 eggs, beaten
1/3 cup hummus
ľ bell pepper, diced
Ĺ cup spinach
1 small tomato, seeded and diced
Ĺ tsp pepper
Salt to taste
If desired, top with pasta sauce
Preheat oven to 375 degrees.
Cook pasta, if not already done. In a large bowl combine all of the ingredients except the optional topping.
Pour evenly into two oven-safe bowls (ramekins) and bake for 20-25 minutes or until egg is firm.
Remove from oven and drizzle with pasta sauce if desired.
Do you have any experience with gluten-free pasta? Or perhaps, more importantly, do you have any cheese-free tasty recipes to share?
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