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I wanted to just check in and tell you what’s been going on for the past two weeks with my Gluten Free diet. To be honest, things have been slowly inching by in terms of weight loss, but I’m still feeling pretty good. Nine pounds in total are off, and although that’s only about 10% of the total weight I need to lose, it’s a great start.
In the last few weeks, I’ve been studying food ingredients and trying to find out what foods I can eat. I’m focusing more on what I can eat, rather than what I can’t eat because it is so much easier to be excited to find out that I can still eat Jell-o Pudding, than to be sad that I can’t eat bread. I think people think you are stuck eating all kinds of weird tasting bread and mushy pasta, but that’s not the case! Some of the things I’ve been eating lately include rice, potatoes, homemade lasagna (made with GF noodles – AMAZING!!), steak, chicken, Nathan’s hot dogs, salads, soups, eggs, Chex cereal, kielbasa, sausage, greek yogurt, ice cream, plain potato chips, Boston Market rotisserie chicken and loaded mashed potatoes. The list could go on forever, but I won’t do that to you. Basically, it’s a lot easier than I imagined it was going to be, because I’m still able to eat many of the foods I am used to eating.
My homemade lasagna – one regular, one Gluten Free
For me, one of the best side effects of a GF diet is that the obsessive food thoughts are gone. Like a switch was thrown, and now I don’t think about food 24/7. It’s a liberating experience – to not feel like it’s all I can think of. I guess the only bad thing about that is realizing how much of my thought process went towards thinking about food in the first place! And I’m not always hungry either, whereas before, I was always hungry, always craving something bad for me. I eat three times a day, and that’s all I need. I’ve never been on a diet before that I didn’t always feel hungry on.
If there is one thing that is hard about being GF, it is that it is hard to find restaurants that not only offer gluten free menu items, but that know what steps to take to keep it safe for me to eat. I understand that it’s becoming more commonplace for restaurants to offer those options, but we have gone a few places where they didn’t even know what it means. Needless to say, we have been eating at home a lot, which is better for all of us anyway.
This week, in order to give my weight loss a kick in the pants, I’m starting to train this week for two 5K’s I signed up for with my daughter – Run for your Lives (zombie 5K) and the Color Run. It should be interesting being that it’s nine million degrees outside. So, wish me luck – and pray for the return of cooler evenings!
I can not end this post without mentioning a few people that have been instrumental in getting me started on this gluten free lifestyle. My sister has been such a great source of information and inspiration during these last few weeks. Like many things in my life, my older sister has always led the way, found the best paths and been there to pick me up when I want to give in. She has been gluten and dairy free for a few years now, and has great tips for me to follow. And when you have someone like that to lean on, then a big change like this isn’t as hard as it would be if I were doing it alone.
My friend, Mary Beth, has also recently started on a dairy and gluten free journey. While going both gluten and dairy free at the same time is ridiculously harder than what I am going through, she is getting through it as best she can – and blogging about it (and life in general) at Goodbye Whoopie Pie. She’s funny and smart, and one of the kindest people I know. I would love it if you would check out her blog – you won’t be sorry!
I’m off to start putting primer on the kitchen backsplash. I hope I don’t regret it in the morning!
Eliesa
Disclaimer: I am not a doctor, nor am I an expert on Gluten free diets. I just report what I am experiencing. Some of the foods listed above have gluten in their regular formulas, but offer gluten free alternatives, so please check the packages for ingredients.
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Good for you! Even if the weight is going slowly, how exciting to be ridding yourself of some toxins and allergens!
I am doing a Color Run in Charlotte in October, but the Zombie run is a new one to me! Thanks for the heads up!
Happy Pinning!
Terri
Thank you! My daughter is into all things zombie apocalypse, so the zombie run was right up her alley! The only thing that scares me about it, is that it is an obstacle course with zombies coming after you. If that doesn’t get your adrenaline going, I don’t know what will!
So great to read your progress report & congrats on your weight loss!! Wonderful that your food cravings are gone as well! Your lasagna looked delicious!! Good luck on training for the 5K’s…I think the Color Run would be so fun!
I’ll look forward to your next post!! Blessings!
Thanks! Unfortunately, my “real” camera is being fixed – the shutter was broken – so the picture didn’t accurately portray how absolutely fabulous it looked – and tasted! And since all the hubbabaloo over people getting sued for using pics from the web, I feel a little under the gun to only use mine. I suppose I better start working on making my pictures prettier
I’ve been gluten free for three years now. It is hard but when you feel so much better it is worth the trouble. Not to mention the side effects when you have surprised gluten.
I use Jovial pasta (do a google search) and I bake a lot with almond and coconut flour.
Diana
http://www.pencildancer.com
Hi Diana! I haven’t gotten brave enough yet to try alternative flours for baking – does coconut and almond flour have a gritty feel to them? That’s what I’m finding with the pre-packaged GF cookies. It’s kind of turned me off to baked sweets for now. I would love to find a good GF croissant.
Thanks for the heads up on the pasta – I miss it!
I am so happy for you! I have slowly started to incorporate gf items into my home and have to say the bread is terrible but the pasta is fine. Keep posting your success because it really helps me to continue on and stay motivated.
Thanks girlfriend.
I haven’t tried the bread yet. I miss bread. And pita. And cake.
A newcomer to Pinterest and landed here. I have been cooking and baking gluten free for nine years now. Thought I would add a “special” recipe for you.
) This can be used 1 for 1 in any recipe in place of regular flour. Just be sure to add baking time. Gluten Free Flour Mixture: Makes 5 cups of gluten free flour. 2 1/2C white rice flour, 1C. potato starch, 1C. tapioca flour, 1/4C. cornstarch, 1/4C. bean flour (I use garbanzo), 2T. xanthan gum. Add all and mix or shake in a plastic bag or glass container. If you like it, I could give you my gluten free version of Bisquick baking mix as well. You will feel even more “sludge free” over time. Keep up the great work! 
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This is fabulous, thank you!!!How close to “real” flour does it taste? Is the consistency weird? I’ve picked up a few of those ingredients already, so I’ll have to get the others this weekend and try it out. I’ve been hesitant to try to bake anything yet – this might get me motivated
Liquid Aminos is an amazing substitute for soy sauce, and its GF. I bought the book Nearly Normal GF baking and they have a flour mix recipie that performs very closely to regular flour. I get bulk amounts of the flours needed at Indian Grocers.
I will have to check them both out, thanks!! I slipped a little the other day when I made chocolate chip cookies for the kids. I need to find a recipe for them that is as close to “normal” as possible… any suggestions?