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.
Years ago on our visits to Door County (our last trip was @1990), we ate most of our meals at The Cookery, in Fish Creek. So pleased that it's still going strong with the next generation in charge still locally sourcing much of their food, and baking all their own breads and desserts. The Cookery is now 2-story, with an upstairs wine bar (limited menu), including a GF version. We scored almost immediate seating upstairs. (It's a rainy night, so outside was iffy, and a 45-minute wait for downstairs, inside.)
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| A Wisconsin favorite: Smoked Whitefish Spread. |
I enjoyed Steak Frites (2 Saturday dinners in a row, in 2 different states than my own) while CA had Scallops in a Pinot Grigio and Butter Sauce, with Polenta on the side. For a starter we shared the Whitefish Spread with cucumber slices for moi, and toasted bread rounds for CA. Wisconsin knows how to grow flavorful meat. Good food. Great only-in-Wisconsin Whitefish Spread.
I was miffed to find it seriously rainy, rather than the earlier spitting, when we exited the restaurant. Miffed because I had both a light-weight slicker and an umbrella... In the car.
Didn't stop us from running between a few shops before heading to the car, with a sidestep into The Door County Chocolate and Fudge House. Hey, fudge is GF. Not carb-free or calorie-free, though. And, Dippy's just a few doors down has bottled water in a cooler. Yes.
Results:
Road food takes planning. This was a totally spontaneous roadtrip. We were on the highway 1-1/2 hours after waking up and deciding to go. I packed a small cooler with iced tea, Jill's garden Cocktail Tomatoes, a Banana, both GF and Club Crackers, Aged White Cheddar and peanutbutter. Just what I could quickly assemble.
After an hour+ of drive-time, we had breakfast at Panera. I ordered a Cafe Sandwich--tuna with lettuce, tomato, and red onion. Just tossed the bread and ate the remainder with a fork. Very satisfying.
We had a bit of a late lunch in Egg Harbor at Galileo. CA had Pear-Gorgonzola Flatbread (pizza), while I managed GF with a Door County Salad (mixed greens, grilled chicken breast, candied pecans, dried cherries, a bit of a delicious (I think) aged goat cheese. All tarted up with a raspberry viniagrette dressing. Slow service, but adequately good food.
Working on a repertoire of meals. This was excellent, but not my favorite tortillas.
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| Not gluten-free. |
The are the best! Except, they add wheat gluten to the white corn. Instead, I bought some random all-corn tortillas. I'm going to have to begin taste testing a variety of corn tortillas to find the tastiest GF version.
For today's lunch, I kept it simple.
Ground Beef Tacos
1 lb. gound beef
3-4 oz. tomato paste
2-3 T. ground chiles (not chili powder)
1/4 cup water
6-8 small all-corn tortillas
Olive oil
Salsa, sour cream, shredded lettuce or cabbage
1. Brown ground beef. Drain fat. Return to medium heat.
2. Stir in tomato paste and ground chiles.
3, Add water. Mix thoroughly.
4. Simmer until liquid is mostly gone.
5. Heat olive oil in separate small skillet, until sizzling.
6. Add tortillas one at a time for just a few seconds on each side. Drain well.
7. Assemble your tacos, to taste.
Results: I will definitely have these for lunch going forward. If my tortillas had been larger, or if I'd overlapped two, I could've doctored these up with raw onions, avocado, tomatoes, etc.
