food things.

[mangofandango]

So I temporarily cut out gluten this past week, just because my chiropractor suggested it might be helpful to let up on the wheat a bit for a while and see if that is supportive of my skin condition, and I felt like I'd been eating a ton of wheat anyway so it felt like a good plan to back off a little. I'll add it back in a little bit probably next week. It hasn't made any difference really, but it's causing me to diversify my food choices a bit and that's nice. Today Sophie and I tried a (gluten-free AND Sophie-safe) gluten free pasta that wasn't gross! (I am sorry, gluten-free people, but as a semolina lover I have historically found gluten-free pastas pretty sad.) It is made from beans - just beans. Red lentils to be exact. Plain, it was kind of weird and beany, but we put butter and pesto on it and then it was a reasonable fascilime of pasta with pesto, and Sophie consumed her whole bowl. So hey, red lentils! (I have never found gluten-free pasta to remotely resemble semolina pasta texture-wise. Neither does this one, exactly, but it is the closest I've ever had - sort of like a firm al dente pasta.)

Anyway, the reason for my post was this: I am noticing that without gluten, I'm all like GIVE ME THE FAT, SUGAR, AND PROTEIN. I am not sure what this means, except perhaps that I was relying on wheat for a lot of my calories? We are a big veggie-and-fruit-eating people, with a fair amount of beans, but we do eat a lot of pasta, bread, flour tortillas, etc., and also a lot of oats (which I cut out this week too, but will add back in soon). I'm also really into the spicy almonds I very carefully eat after Sophie goes to bed lately (she's allergic, so it requires being careful, washing hands and face after, and so on, and until I was pregnant I just generally didn't bring them into the house). Annnnd Talenti salted caramel gelato. Also not Sophie safe, also eaten carefully at night. I feel like some kind of food outlaw.

ANyway, still itchy. But also having interesting eating experiences. Also ALSO looking forward to eating a croissant again. ;)

Comments

[sdwolfpup.livejournal.com]

My husband and I have been on an "auto-immune protocol" diet for the last month and a half - basically it's just meats, vegetables, and fruits. (No dairy, wheat, eggs, nuts, legumes, or nightshades.) ANYWAY, one of the things we discovered were "zoodles," which are noodles made out of zucchini. It SOUNDS ridiculous, but they are actually incredibly good and with sauce you can't tell the difference. Once we're incorporating tomatoes back into our diet, we're going to try them with spaghetti. So far we've had them with this amazing pesto sauce. Have you tried zoodles? I can find the directions to make them for you if you're interested. (No pressure, though! Heh.)

[mangofandango.livejournal.com]

I am curious, if you have a link handy! I also saw a recipe somewhere to make noodles with cucumber. I pinned it to try it sometime, I think, because INTRIGUE. :)

[sdwolfpup.livejournal.com]

It's probably the same as the cucumber noodles you have, but here's a good one:

http://nomnompaleo.com/post/5695132949/zucchini-spaghetti-zoodles-meatballs

[sdwolfpup.livejournal.com]

And this is the recipe that we actually use:

http://www.paleocupboard.com/zucchini-noodles-with-avocado-cream-sauce.html

[grum]

Have you tried the tinkyada rice noodles? They are not bad at all. A bit chewier than I expect from wheat noodles, but not the slimy gross that I got from a number of brands of GF noodles before finding them.

[anthologie.livejournal.com]

What brand is that pasta?? I want to have it! Zucchini also makes good noodles. :)

[mangofandango.livejournal.com]

I got a spiralizer thingy so I can try the zucchini noodles! Excitement. :) I'm back on the gluten but still trying to go easy where I can.

The bean pasta is Tolerant. It's pretty outrageously expensive (like, $8/box), but I got it on sale!