The Choice

About a month ago I started feeling really craptastic.  I had increased pain in my body, stomach issues and lethargy.  I knew that it had to be stress compounded with food choices.  Don’t get me wrong, I wasn’t eating at McDonald’s or anything like that, I was just eating out too often, because I was traveling, and it was wreaking havoc on my body.

I started doing some research on food.  As a general rule I don’t eat processed foods.  I eat a lot of vegetables and fruit, lean protein, fish and whole grains.  My one weakness is potato chips.  I really, really like potato chips.  I’m getting off track…

There more I read about wheat and gluten, and their effects, the more I started putting things together.  I did a trial run for a couple of days.  For two days I ate no wheat and, more specifically, no gluten.  I felt more energetic, significantly less pain and zero stomach issues.  It was a welcome change.

After the two days, I ate as I normally would.  Wouldn’t you know it?  The pain, stomach deal and the sleepy’s returned.

Since then I have been extremely careful to avoid gluten.  This does not mean that I am eating a low-carb diet, I’m just not eating gluten.

I’m not a doctor.  I am not giving advice.  I’m mentioning what worked for me.  I’ll do anything that will keep me from having to take daily ibuprofen.

I have been looking at a lot of recipes for this new adventure.  I have found the most amazing Chocolate Chip Cookies and I will post that recipe soon.  Right after I stop eating them.

Plus, potato chips are gluten-free so I’m all set.

 

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An Executive Decision

I’ve made an executive decision. During this time I will not be dieting per se. I will be conscious of my decisions, but I will not deprive myself. I need comfort where I can get it. I will eat the chocolate I need and the cheese I crave. Neither will just become a food group though.

I have been mostly gluten-free for the past month or so. I have a post in the works right now with that story. Let’s just say brownies were painful. I’ll explain later. I will continue to do mostly GF for now. It’s changed my life.

The bottom line is that as long as I am conscious of my choices, and don’t overindulge, I’ll be fine. I’m happy with myself, but I feel girl guilt about food.

I don’t need that right now. What I need is potato chips. Lightly salted, lower fat, crispy kettle chips…covered in chocolate. No? Ok, just the chips then.

I’ll eat the chocolate later.

Easy Road to Flavortown

There is a difference between a curry dish and a dish that has curry as an ingredient.  Curry dishes involve cooking the spices to release their fragrance.  A dish that has curry is one where you just add curry at the last minute.  The flavor is less intense, and it’s a good way to introduce the flavor to your palate if you aren’t familiar.

I personally love intense flavors and colors in my food.  I’ve taught my son, who is six, to enjoy a depth of flavor when he eats.  He is not a child who eats chicken nuggets.  Thank goodness.

That being said, I don’t like to take forever to make lunch or dinner.  I like things done quickly, so I can get on with my day…or night.

Enter Easy Lentil Curry.  It only takes about 30 minutes from start to finish.  It’s vegan, gluten free and delicious.

Easy Lentil Curry

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Ingredients

1/2 red onion

2 cloves garlic

1 T. olive oil

1 cup chopped potatoes

1 cup chopped baby carrots

1 cup snow peas

1 cup cooked lentils

Water (approx. 1 cup)

1 T. curry powder (use your favorite)

Salt to taste

Directions

Chop the onion, potato, and carrot into small pieces.

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In a sauté pan brown the onion and garlic.  Once translucent, add in the potatoes and carrots.  Pour about a 1/4 of a cup of the water and cover.  It should take about 10-15 minutes to soften the vegetables.  Put the snow peas in and let them soften.  Add in the lentils and stir.

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It’s getting steamy in here…

Once everything is warmed through, add in the curry.  You may need to add a bit of water to mix everything up.

I served mine with a cucumber salad.  A little pear vinegar, oregano, olive oil and salt made this salad easy.  Alongside the curry it was a fresh and light addition.

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Please go make this.  You won’t be disappointed.