Hello everyone!
If you are thinking about going gluten free because it's a trend and you are the trend-following type or you think you might be intolerant to gluten or just got diagnosed with Celiac Disease, or you're like me and your husband was diagnosed (3 years ago)... first of all I'm sorry.... your life will never be the same! Secondly, it is not all that bad! There are lots of gluten free items and resources that will guide you to safe eating. I would like to share some of the things that we are doing and what we enjoy eating.
Before I share some of the meals we had this past week I want to warn you about the processed gluten free section (cookies, baking goods etc) and the freezer section (breads and desserts).. they tend to place organic or natural items of the same brand next to the gluten free items, so make sure you don't pick up the wrong item! All natural ingredients doesn't exclude gluten.
Also, you may be new to this and thinking the only gluten free items are those that say "gluten free" on the label. This is an expensive and in some cases, not extremely healthy way to live! You can always shop in the produce isle! Just remember if it's packaged, you need to check the label! Even medications, toothpaste, anything you put in your mouth!
You may be just as surprised with what doesn't have gluten as the items that do, so do your research! Look online for what the manufacturer says about gluten free or check out the Celiac Association. Check for updated information in case they change their minds and start throwing some wheat in there or something :) If you are like us and are worried about cross contamination, then you need to be sure whether there is even a possibility that gluten has invaded the product. Some brands don't say gluten free on the package but through further investigation they actually tell you what they put in the food, and will list wheat, barley, rye, triticale, spelt, kamut, mir, farina, (and typically oats are contaminated) or it says may contain wheat. Kraft is one of those companies. Hooray for Kraft!
There is so much more I can share with you. For instance how do we avoid contamination at home? What about eating out?! Let's save some of that for another time, because if your attention span is like mine, you may have already skipped ahead to see the pictures :)
BREAKFAST
Creamy rice cereal 10 minutes
There are GF(Gluten Free) cereals, but here's a nice warm and delicious meal that you can have anytime of the day! It is almost as simple as pouring a bowl of cereal! This is the brand that we tried and I really liked it!
Just add some milk (or your own alternative), a little brown sugar and some fruit! Blueberries change the colour of the milk which might be fun for kids! Or people like me-who notice the fun in life :)
LUNCH
Tomato and Basil Crustless Quiche
found in the cookbook Quinoa 365 the everyday superfood by Patricia Green and Carolyn Hemming
Easy and delicious!
DINNER
Apple and Thyme Roasted Chicken with Apple Gravy
found in the cook book (picture displayed) Everyday Gluten-Free Slow Cooking by Kimberly Mayone and Kitty Broihier, MS, RD
This is currently cooking on my counter so I don't know how it tastes, but I think it's going to be good. I have some pictures of my process if you want to try to figure it out :) Don't forget some greens to go with this crockpot creation!
DESSERT
aka the reward of a day's work (or when I was a child it was motivation to eat my vegetables)
Banana Cream Pie
This is easy and again.. delicious! Two must haves for me! All you need:
GF crust (I made a graham crust using Kinnikinnick graham crumbs-butter-sugar) cool it before adding the pudding. You can make a GF pastry crust (it usually has rice flours, and a variety of starches)
2 bananas
1 package banana pudding (Jello is a Kraft product! Remember to check the labels anyway!)
Cool whip to top it off!
I understand your disappointment that I did not give you the full recipes, they are not mine to give... but why not try your own recipes! It doesn't have to be from a GF cookbook, in fact I normally look online for recipes and then substitute the ingredients that I know have gluten, with GF substitutes. Try a GF all purpose flour, though your baking also requires a touch of xanthan gum, and won't have the same texture or consistency, it works for cookies, sauces etc
If you have any questions message me and I would be glad to share my experience with the GF diet! I'm not a doctor, I'm just the wife, with life experience :)
