New floors, new work assignments, challenge, and change have kept me distracted from blogging this past year. My apologies. Through it all I’ve honed in on what’s been making me sick all my life: gluten. It’s inspired a comprehensive lifestyle change including a discipline of making my own lunches for work, something I never thought I’d accomplish on a regular basis.
I know, there’s a lot of skepticism over the recent uptick of gluten-free talk and products. But once I put it all together, it became clear that whenever the symptoms came back, upon re-evaluating what I’d eaten, the common denominator was gluten. Hiding in places like soy sauce, salad dressing, chicken broth at times, and other products, I’ve learned the hard way that I am overcome by sleep within about twenty minute of eating it. It wipes me out, and it takes about 48 hours to completely recover.
Moving forward, my guiding principles continue to include simplicity, seasonal foods, and organics when possible. Half the battle is in finding recipes for foods that I can make in bulk, freeze, and/or easily transport to work for lunch.
Lately, my staples have been:
- Pre-washed lettuce by Earthbound Farm Organics (stays fresh about a week in its original container).
- Rotisserie chicken from Whole Foods (I worry that chickens from other sources may have been injected with gluten-containing flavoring or moisturizers).
- Nature’s Path Eco Pack gluten free cereals; a basic flake and raisin cereal.
- Frozen berries
- Plain organic yogurt (usually served over the frozen berries).
- Home-made granita
- Baby Bel mini-cheese, a convenient snack at work.
- Nuts, dried fruit and chocolate; another convenient snack at work.
- Corn chips
- Shredded carrots (for salads)
Future posts to include favorite recipes, tips and will of course be focused on gluten-free eating.