Gluten-free experiment

A few weeks back, my doctor suggested that a wheat allergy could be the root of all my problems. HURRAY, thought I! An easy solution (in comparison to surgery or some extensive medical treatment). Unfortunately my test results came back negative for Celiac’s disease (a wheat allergy), but since then I’ve heard a lot of different stories. First of all, this particular food allergy runs in my family, so it wouldn’t be strange for me to have the same condition. Secondly, one of my friends said her grandmother tested negative when she actually has the disease. When the grandmother cut the ingredient out of her diet, she felt better. So I decided that, despite my results, I was going to try a gluten free lifestyle. Even if it turns out I’m really not allergic, I figured there was no harm in trying it out. If it doesn’t help, I’ve lost nothing but a few weeks of eating all the foods I probably shouldn’t eat anyway!

So far I’m doing okay. This weekend I made a few slip ups because I never thought to check the ingredients in soup and chili (Campbell’s has wheat flour in it). But those are the only mistakes I’ve knowingly made since Saturday. I miss oatmeal considerably, but I’ve still been able to have eggs for breakfast, and my mum has been fabulous about making gluten-free meals for dinner (like Shepherd’s Pie and Smothered Chicken). This weekend I’ll probably experiment with my own gluten free recipes.

I know gluten free whoopie pies are on the menu, and if all this gluten free dieting works out, eventually these little cupcakes will be on there, too:

Gluten Free Strawberry Cupcakes (from Pinterest originally from Elanaspantry.com)

I’ve also started keeping a diary of all of the foods I eat. That way, if something gives me a reaction I can make a note and avoid it.

As for the results, so far I feel good. Tonight I ate so much food and I haven’t been able to eat a lot in a while (hopefully I didn’t just jinx myself). It is still early in the experiment though, and I think I’ll have a better idea of whether it has been effective or not this weekend.

I only wish I could stick to my no sugar diet as well as I have this gluten free one. I’ve completely failed in my goal of eating less sugar, but I also got myself into some really bad habits while I have been sick. When I couldn’t eat, I went to chocolate because I was able to eat that without feeling worse. Breaking that habit has been the hardest part, particularly since now I’m always craving something sweet. But I will get back on track. . . I hope!

Anyone else on here have a wheat allergy? Any suggestions on what I should try?

Leaving the basics until last

Even with all the recipes I’ve tried, it may surprise you to know I’ve never made an omelette. A simple, beginners dish, and I’m leaving it until after the chicken parmesan and homemade mac and cheese. What can I say? I’m the type of woman who likes to work backwards. Some nights, I even eat my dessert before dinner.

Since I’ve been craving omelettes and scrambled eggs (another recipe I haven’t made), I figured it was time to learn. I’m proud to say I did okay. My only complaint is I used the wrong type of cheese. We had mozzarella open in the fridge and I didn’t want to waste it; however, it made the omelette a little chewy. Next time I’m definitely using cheddar.

Even though I’m sure everyone has made an omelette but me, I thought I’d share the recipe anyway.

Cheesy omelette

Ingredients:

2 eggs

1/4 cup of cheese

1 teaspoon of butter

Method:

Crack two eggs and beat thoroughly. Place butter in pan and allow to melt a little. Pour in your eggs. Combine cheese and use fork to spread throughout omelette. When corners begin to brown,  check underneath, if bottom is brown flip and cook the other side.

Make a slight mark in the middle of the omelette. If the center isn’t wet, the omelette is ready to serve.

Now that I’ve learned the basics, I can’t wait to try different variations. I might try a southwest omelette next or maybe something with spinach. Either way, I can’t wait to start experimenting.