Gluten Free Update

The first week, I used things we already had. The second week, I bought brown rice flour and a friend gave me some white rice flour. It is amazing what we can cook without gluten! The first thing I "re"made was my scones. Besides needing a little extra moisture and less time in the oven, they were fantastic! Better than the original recipe! Hello yummy!

The second thing I remade was my pancakes, which tasted yummy with 1 c. white rice flour and 1 c. brown rice flour in place of the white wheat flour; but, they stuck more to the pan and were a bit dry. I plan to attempt my pancakes again with gluten free oat flour, which I purchased this week.

I have tried eating gluten a couple of times and I notice it in my body almost instantly. I have more mucous for a couple of days, I sneeze more and I often get pains in my back (gall bladder?) that make it hard for me to breathe. When I consume gluten-free foods, I do not get those pains. I also haven't noticed any of the strange symptoms that prompted my doctor to suggest the change in the first place (itchy hands and feet, mild vertigo, etc.).

Last night, I remade my chocolate chip cookies with oat flour. They were fantastic! But, I do have to fiddle with the baking time a bit.

I think this will work. I think I might like eating gluten free (so, hopefully my family does, too!).

"Stand Up Straight"

I recently thought of something that a friend told me long ago; and, I can relate it to how I would like to raise my children. I was showing a friend some pictures of me with my girlfriends on spring break; and, in the pictures, I was always slouching and leaning down so that I was at the same height as my friends.

He told me, "Why aren't you standing up straight? You should stand up straight and be who you are."

For some reason, those simple, yet poignant, words resonated with me in a big way. I have done my best to "stand up straight" ever since. I like who I am.

There is a lot to be said for dialogue...those all-important conversations when both parties are open and respectful so that it gives each person room to maintain their integrity and "be who they are" and also be open to new ideas and perspectives. Some call it, debating. Sometimes it sounds more like arguing. But, a great debate should make both parties feel good! We should never feel like we have to suppress important feelings and ideas.

We have to choose when to remain silent and when to create dialogue. Truthfully, this is something I am still learning to do. It is really hard.

I hope to teach my children to "stand up straight and be who they are" in pictures and in life. I want them to have room to express themselves but also be open to others' ideas and perspectives.

Gluten Free Update

I started eating gluten-free one week ago. Just yesterday, I went and bought brown rice flour to attempt to remake some of my favorite recipes that call for wheat flour.

Until now, I have just been eating what we have. Lots of fruits and vegetables, rice, yogurt, eggs, meat, and potatoes have all been a part of my diet this week. I love grits and I have sought to remake them in different ways.

I have a favorite recipe that calls for polenta, gorgonzola and mushrooms...yum!

I also found a recipe that called for chorizo, grits, tomatoes, spinach and corn and it was delicious.

I can't say I feel different. But, my doctor said that I may not notice until I stop eating gluten for awhile and then eat some and notice if there is a difference. We shall see!

Aluminum Free Baking Powder

Who knew? I had no idea something I have been using for YEARS has aluminum in it...which I have been trying to avoid getting into or onto my body in every other way. Hello? Why doesn't it have a warning on the package! Something! Can someone please fire the FDA and create a new organization. PLEASE?

The only reason I discovered this little known fact is because I was reading a cookbook ("Super Natural Cooking") that called for "aluminum free baking powder" in the recipes. So, I went to look at my baking powder ingredients and sure enough, found aluminum right there... in my baking powder. It is not listed as an ingredient in my Arm & Hammer Baking Soda; but, they do also sell aluminum free baking SODA...so, it makes me wonder.

Just thought I would share! We need to be more diligent consumers!

Going Gluten-Free

Well, well, well. Many of the recipes on this site may soon be altered if my gluten-free diet helps with some odd allergy symptoms and fatigue I have been feeling. My doctor recommended I try a gluten-free diet for one month to see how I do.

I am on Day 4 of eating gluten-free. It is actually not too hard. We have always eaten a lot of fruits and vegetables, brown rice and other healthy, gluten-free foods. I am discovering wonderful, delicious gluten-free recipes all the time.

I will soon become more acquainted with quinoa (I still have to buy some) and possibly the likes of amaranth flour, teff and rice flour.

I still make pasta for my family. I just eat what I put on the pasta. I should probably cook up some rice to keep on hand... We do love our Mexican food and tortillas are gluten free (I am pretty sure).

I hope to keep you updated on my progress as I am jonesing for some pie at the moment.

Our Favorite Pancakes

We have a few "go to" recipes for pancakes in our house (we love breakfast!). This is the simplest one and I almost always have all the ingredients! I only recently started using agave nectar and almond milk; and, this recipe makes these healthier substitutions shine. I have often altered this recipe with banana puree and other liquids and solids (blueberries) and they always turn out great. I adopted this recipe from one I found at Cooks.com.

Ruvalcaba's pancakes

2 eggs, separated
2 c. sifted white wheat flour
1 T. agave nectar (when using banana puree or sweetened almond milk, I leave out the sugar)
1 t. sea salt
2 c. almond milk (or regular milk)
1/2 c. butter, melted (I prefer unsalted)
1 T. baking powder

Beat egg yolks. Add agave nectar. Sift flour & salt. Add flour mixture and milk alternately to egg yolks. Stir in butter. Beat egg whites until stiff and fold into batter. Add baking powder last. This batter keeps well in the fridge. If it gets too thick, thin it with milk. Drop onto dry, heated skillet. We serve with 100% pure maple syrup, applesauce or fruit preserves. YUM!

Aluminum-Free Deodorant

Ok, I did not know (until very recently) about the harm that I could cause to my body by using an anti-perspirant. I also did not know that almost all (if not all) anti-perspirants (and some deodorants) contain aluminum. I have NEVER cooked in an aluminum pot because of the possibility of having it leech into my food. Why, oh why, did I not know I was putting it on my body?

I hope the difference between an anti-perspirant (keeps you from perspiring/sweating) and a deodorant (conceals the odor of our sweat) is clear.

We are really interrupting our body's natural functions when we use ANTI-perspirants. We are supposed to sweat...that is what our glands do. But, still, I feel like I sweat A LOT (too much information, sorry). I still use an anti-perspirant...but, I am constantly bothered by the possible harm I could be doing. So, I recently started trying Tom's of Maine Apricot Deodorant (aluminum-free, of course). I love the scent; but, it lasts a maximum of three hours before re-application is necessary. I have yet to use it for a whole day; but, I often use it after I bathe at night. I am working toward trying it for a whole day (this might be more likely when it is not 95 degrees in the shade).

I plan to work toward ensuring ALL of my family's personal care products are not harming us. It is important to ensure what we put ON are bodies is as safe as what we put IN our bodies.