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I have had a lot of interesting feedback from my patients about this blog and my experiences with change in diet. I was unsure whether to continue and one patient encouraged me saying that she felt the dialogue was about a lot of things other than just being gluten free – a new condition, change in diet, change in lifestyle.
She asked if I felt better and it was pretty amazing the transformation and below are the weeks that energy began to kick in.
So, with that encouragement, here is the next installment.
We began tasting gluten free convenience meals. The tasting panel will have to shift and I am going to be able to taste the gluten free but will have to rely on others for the regular meals. Last week was my final wheat pasta. Ah, well.
The Glutino meals tested this week are not very encouraging for my future or those that have celiac disease. The Chicken Pad Thai was fair at best but the Chicken Ranchero was really terrible.
Getting a bit discouraged. Often we'll go out for pizza on Wednesday nights. There's a pretty good place around the corner and we would get a personal sized pie to split and have a salad. A great meal with a glass of wine and after two years in New Orleans something of a feel good day for us. No more. Crap. No pizza. I'm going to have to figure out how to make gluten free dough. Check on this and see. I'm not all that much of a baker but do have an excellent whole wheat dough that takes about 90 minutes in the bread machine. Gonna have to figure this one out.
I love Steak Au Poivre and it seems good to go back to my roots. I figure that I am going to be having a lot of potatoes and it's gonna take some time to figure out the pasta and pizza thing. Mashed potatoes and comfort food makes sense right now. It was really tasty tonight.
I don't feel any better but didn't really feel bad.
I've been taking iron and Vitamin B12. Being faithful about this.
Tested some frozen lasagnas from a company called Caesar's today. Not bad and could be considered excellent given the gluten free genre. The vegetable and cheese lasagnas are made with rice pasta. It's very white, almost translucent in texture. The big issue is that of the small amount of fiber. Because the flours used there's almost no fiber in pastas and breads.
Morgan made dinner and it was really great. Good enough to be the recipe of the week. It's a Halibut with Lime-Cilantro Salsa. Kind of nice to get a break from cooking. I don't get to do that very often. She's a great cook but there's that relentless need to create recipes for the web site. Interestingly, I have now been cooking almost every night where we used to go out some. Generally, we'd go out at least twice a week but at least for now, not.
I've been working on pancakes. Using buckwheat and I've used it before but there's a difference when one is using other flours. It's working pretty well.
Lots of recipes to think about and how to make sure they're gluten free but still mainstream. This seems like the best approach. Everything that I am reading makes it seem like eating gluten free is so challenging and difficult, and I just can't see it. Maybe it's because for a lot of folks all of the sudden they can't eat out easily, can't consume fast food or junk food and aren't used to cooking.
Since that's much of the mission of Dr. Gourmet, I think that we'll just approach it that way.