Sorry, everyone, I had intended to give updates about my month of living gluten free more often, but last week was hectic, especially with having to interview Chef Holli Ugalde, write the interview, make sure FOX was cool with it, etc.
That’s not to say I haven’t been off the gluten free diet. I just haven’t had the time to blog about it. Well, here goes.
Gluten Free Update #2
Let’s see, I have Friday, Saturday, Sunday, and Monday to blog about. On Friday, I had my first experience in dining out gluten free. I went to 75th Street Brewery for lunch and had 7 hour roasted pork with green onion risotto and asparagus. The pork had a date sauce on it that was amazing and used no flour (I checked.)
For dinner that night, I made a blueberry balsamic chicken (recipe follows) because I had some blueberry wine I needed to drink up. I served it with rice noodles and peas. The peas were good. The rice noodles were not a perfect side.
On Saturday, we had bun-less burgers. They consisted of a slice of tomato with 18-year balsamic from The Tasteful Olive (FTC disclosure: I got a discount on that balsamic so I could make recipes from it), a 1/4 pound patty, a slice of mozzarella cheese, some homemade sriracha mayo, and carmelized onions. They were so good we had them for lunch on Sunday.
For dinner Saturday night, I had a chicken breast, mashed potatoes (no gravy), and creamed corn.
On Sunday, we made burgers again, and then my wife made gluten-free pizza for me. It was good. Texturally, it was a little different, but not too bad all things considered. Recipe will follow, but I want to try to experiment first.
Today, for lunch I made Mexican rice casserole. Basically, I made Mexican rice, then added sauted chicken and some frozen vegetable medly. I didn’t want to add frozen vegetable medly, but I am trying to eat more veggies.
What I Have Learned So Far
I’m hungry more often. I keep thinking that has something to do with the fact that the grains and fiber expand, making the eater feel full. Since I’m not eating them, I’m not getting the benefit. I don’t know, I may totally be making that up. Still, I know I am getting more protein and vegetables, I’ve just been hungry.
All in all, though, I don’t really miss gluten. I kind of don’t like the fact I can’t have cookies and bread with Oregon Growers preserves, but I’m not at the craving stage. See, because I can have corn and rice, I can eat my two favorite dishes: chips and salsa and sushi. So really, life is good.
Note, that comment about not missing gluten should in no way diminish the plight of those who are suffering Celiac disease or any of the other illnesses which gluten irritates. I’m just finding that as I plan meals, gluten free doesn’t feel like a vise (and so far, it’ not nearly as restrictive as being vegan.)
Of course, so far I’m only doing gluten free. I am still eating dairy and drinking caffeine, unlike some of my friends who have been forced to give that up, too. That may come later in the month. We’ll see.
Anyway, here’s that recipe for gluten free blueberry balsamic chicken.