Wow! I can’t believe it has been 12 days since my last post – what a slacker!
First a review of the menu for the last 12 days gluten free, numbers might not all add up as weekends tend to be a late rising 2 meal sort of affair around our house.
Breakfasts:
gluten free oat porridge with hazelnuts & dates
puffed rice or oat flake cereal with blueberries/bananas/strawberries 6x
attempted gluten free crumpet with butter – abandoned for gritty texture & went back to a gluten free cereal
gluten free bagel with cream cheese
Gluten Free Muesli and Yoghurt
Dutch style gluten free pancakes with cheese & mushroom & maple syrup! We follow this recipe but replace the flour with a gluten free one and add in the mushrooms slices and grated cheese as they’re cooking
Lunches:
Egg, roasted veg & pastry bake with cheese recipe here 2x
Tuna & lettuce wrap with corn tortilla 2x
Bean & Cheese wrap with corn tortilla
Amy’s organic tomato soup with half a cheesy bagel
Salad & Curly Fries at a pub
gluten free bagel pizzas (forgive a girl for being hungover 2 weekends in a row)
baked potato and beetroot
salad of rucola, feta, tofu, beans, tomatoes, red onion, avocado & cucumber
Dinners:
Tofu Teriyaki Salad (follow the recipe for “The Big Salad” in my cookbook)
Gluten Free Pasta with alfredo sauce and steamed veggies (mushroom, onion, broccoli & pepper)
Nachos topped with kidney beans in chilli sauce, mushrooms, onions, peppers & chilli powder. Sprinkle cheese on top and grill until bubbly. Top with salsa, guacamole, sour cream, a sprinkle of sweet chilli sauce & alfalfa sprouts – warning: you might need a knife and fork.
Cheese Board with side salads at Gordon’s Wine Bar – don’t worry I didn’t eat the bread!
Amazing Thai Green Curry & Coconut Rice at Taste of Siam
Home made vegetable soup; potatoes, sweet potatoes, mushroom, onion, zuchinni, peppers, beans, tomatoes, celery (with lots of the leaves), carrot, garlic, ginger, chilli & a little gluten free vegetable stock.
Pad Thai from my cookbook made with black rice noodles
Lovely sushi from Satuma followed by, I just have to mention, AMAZING cocktails at Shebeen
Sweet & Sour Tofu, fried vermicelli noodles with bean sprouts, tamari & spring onion, pak choi with a little tamari & fish sauce
“Cottage Pie” – quorn, mushrooms, onion, garlic, peppers, & chili cooked with a little gluten free vegie soup stock in a baking dish covered with home made soy cream style corn & mashed potatoes
Holy hell that was a feat to remember! Now on to the results…
We both felt a lot better in the tummy area after eating gluten free, I even lost a kilo! We are going to stick to cutting out quite a bit of the gluten.
I’m staying gluten free for breakfast:
– currently experimenting with my new options for home made muesli
– loving those rice puffs with fruit & soy milk
– will try to make a banana bread or corn bread once in a while to mix it up a bit
Lunch we are also making an effort to keep gluten free:
– I’ll be making either an egg bake or quinoa salad at the beginning of the week
– Trying to find some bigger corn tortilla wraps or making some of my own
– Continuing to look for more options that are not sandwiches as the gluten free bread is a bit crap
Dinners, where appropriate, will also sway gluten free but not be exclusively.
– Asian style rice & rice noodles will prevail
– Mexican gets the corn treatment
– Italian will get brown rice noodles, still to be decided if that includes lasagne or cannelloni
– Potatoes & Polenta are making a comeback
Beer is back, as is bread, but it feels like a naughty treat. Snacks are not a problem. All in all I don’t see why a little change can’t be good. Next up will be a dairy free experiment… but maybe in a little while. Hell I’m already vegetarian too!