Spinach Crepes

Decided to try crepes again, thinking them a good lunch choice. May try mixing up my own from the King Arthur gluten-free all-purpose flour as the pancake mix is a bit too sweet. 

Used Green Giant creamed spinach since I couldn't find Stouffer's. Think I'l try a spinach artichoke dip next or make my own creamed spinach. The Dutch Farms spinach-artichoke dip we had recently from Joseph's was excellent. And, I'm going to try using that to make some quesadillas. 

Traveling Gluten-Freee

Traveling and remaining GF is difficult. I know the tricks--even a fast food hamburger can be eaten with a knife and fork, bun-less. I don't eat fast-food salads, ever. I can either taste the chemicals they've doused over the produce, or I have a very good imagination. And, they are always wilted, not crisp or fresh. The greens are a crime.

I embrace Taco Bell, kind of. At least the corn tortillas are less harmful than bread. But, I do worry about the meat... Panera is everywhere any more. I've eaten their tuna sandwiches without bread and with a fork. In a pinch. Chipotle is my salvation. A rice bowl. Tortilla chips and guacamole.

Last week's trip to Napa I decided to indulge; experiment. I ate croissants at Thomas Keller's Bouchon Bakery several times. I researched a Thai Steak Salad endlessly, determining the noodles would be rice noodles. They weren't. I ate some pizza. I even ate a hamburger bun at In-and-Out on our last afternoon, knowing it would be the only meal I'd get that day.

I'm paying the price. Really. I've been trying to convince myself it's all my imagination, but it isn't. My legs and arms ache. My fatigue has increased. I am suffering a general over-all weakness. My sleep cycles are upside down.

I'm a born-again GF girl. 5 days sober. No cheats. This requires planning ahead; grocery shopping; baking GF. I'm doing all of these. And, I re-mourning the loss of Gluten. In my lifetime I've researched the best of everything, food-wise. I delight in a great baguette, a worthwhile muffin, the best thin-crust and deep-dish pizzas. Pasta has been a passion.

I'm a great cook and baker. But, everything I bake GF is inferior. Disappointing. I miss cooking pasta dishes. I never thought I'd say this, but I miss gravy. And, biscuits.

So, I'll focus on beautiful vegetables and fresh fruit, high-quality meats, European butters and cheeses. My taste buds will adjust. My memories will fade.

And, I still have chocolate!

Solving the Breakfast Dilemma

I'm not eggsactly over eggs, I just need a break from them sometimes. Rice Chex cereal has been a god-send, and this morning I even managed to bake scones for our breakfast--this is not a gym day.

Double Devon Creme and Homemade Triple-Berry Jam.

joyofbaking.com's Cream Scones turned out very well using King Arthur Gluten-Free Flour. A bit more crumbly than with normal all-purpose flour. Of course, anything slathered with Double Devon Creme is going to be wonderful.

The Best Cornbread, Gluten-Free

I cannot over emphasize how much I enjoyed this cornbread.

The Best Cornbread Ever

1-1/2 cups Flour*

1/2 cup White cornmeal

1/4 cup Sugar

1/2 tsp. Salt

3 tsp. Baking Powder

1/4 cup, Butter, melted

2 Eggs

1 cup Milk

Honey

1. Whisk together dry ingredients.
2. Melt butter, stir in milk, add eggs--beat together with fork. Add to dry ingredients.
3. Stir just until dry ingredients are incorporated.
4. Pour into 8"x8" buttered baking pan.
5. Bake at 325º for 40 minutes, or until toothpick is clean when inserted into center.
6. Immediately cover top with honey.

*King Arthurs's Gluten-Free All-Purpose is what makes this recipe gluten-free.

Brunch-Lunch

Well, I haven't miraculously dropped 30 lbs. since embracing gluten-free, but I find my appetite significantly decreased. The Wheat Belly blog told me I wouldn't be driven by persistent hunger/cravings, and that is very true.

After a morning cup of coffee with half-n-half, I sometimes forget to eat until 12:30pm - 2:00pm. Not that skipping breakfast is ideal. I'm trying to correct those behaviors, but they happen.

Breakfast can get old. I can only tolerate Udi's bread when it's lathered with peanut butter and homemade jam, or open-faced with turkey, Havarti, and mayo. Otherwise, it's a very poor bread substitute. I do keep a loaf in the freezer at all times. I've finally remembered to buy Rice Chex. Surprisingly, they make me quite happy.

Eggs have been the default choice but those, too, can get tiresome. Omelets, scrambled, soft-boiled, over-medium... I try to mix it up.

Today is one of those "missed breakfast" days. I slept in and then dashed for my dentist appointment. Thinking Rice Chex, I remembered we're out of milk. Then I got a little bit creative with what I found in the frig.

I scrambled two eggs with a bit of half-n-half and goat cheese. And, I made a simple salad with Romaine and Newman's Oil and Vinegar salad dressing. Voilà. Very simple, very tasty, very French déjeuner.

 

Gluten Free Pizza

Nope. Not happening. I've given it several chances, but it's a no-go. If I were celiac, then sure. But, I'm not.

I even tried using CPK's GF crust.

I've determined that, for me, the joy of pizza is as much the great crust as it is the toppings. So, I'm going to enjoy limited pizza consumption--once a month or so. I'll get my thin crust at Nick's or CPK, and my deep-dish at Georgio's. I'll just get it less often.

 

Trekking

-source-

 

GF is a journey, and while mine has not been overly exciting the past two weeks, it's consistent. Other than the above salad, my GF cooking has been routine. We're in the middle of two road trips, so my culinary creativity is at a temporary impasse. And, that's o.k.

Unfortunately, eliminating wheat has not resulted in an immediate or substantial weight loss. That's going to take effort and concentration. Still, I feel consistently better. No huge recovery, but a 25% improvement is a welcome adjustment.