Someone asked me recently what exactly I eat now that my diet must be gluten free, msg free, and fake sugar free.  I laughed at first, the list of foods we eat is nearly endless.  The question has echoed over the last few days and I realized that a year and a half ago I was asking the very same question.  Now?  I can flip through a cook book and make nearly anything in it.  Sure, substitutions must be made.  We eat burgers sans buns most times, but I also know how to whip up a fantastic bun in a hurry when we desire one.   

I have, over the years, had to become more adaptable than I once was.  A few years ago, I ate the same basic rotation of a dozen or so foods at all times.  I ordered the same thing off of the menu if we went out.  It was rare that I chose to deviate.  Then I discovered celiac and it’s long assault on my body.  I realized just how malnourished I had been, despite the fact that I was never remotely underweight.  When the diagnosis came back of Osteopenia I knew that changing my lifestyle was the only answer.  So I began to work exercise into my life.  I still have not met my own goals, but we do manage far more than I ever did in my twenties.  I also wanted to give my body the best nutrition I could.   I eat things now I doubt I would have even tried five years ago.  Hummus has become a staple this summer.  Wild rice salads are fast becoming a favorite.  Our grocery list eat week consists almost entirely of produce and dairy.  I laugh when I open my refrigerator and instead of boxes/tubs/and bottles there is a predominate number of mason jars.  Mason jars filled with homemade dressings, homemade mayo, yogurt, whey from the yogurt (used in smoothies and baking), honey caramel creamer for our weekend coffee, and infused sugars to stir into the seltzer water when I just MUST have a soda – though compared to my old habits this is pretty rare.  Our freezers hold just as many mason jars.  Those are filled with smoothies (for the days I need a to-go meal), soups, stews, granola, and ingredients for baking.  There are also food savered bags of casseroles.  Whenever I make a casserole I try to make two or three.  One for that nights supper and one or two to freeze for later.  Doing that gives me the ability to take a weekend off from cooking now and then.  I try to keep that mentality whenever we are cooking.  If we are making burgers, why not get an extra pound and make some spares to freeze for later?  I find I feel much less controlled by my lack of ability to eat out of I have some easy pre-prepped meals on hand.  I also tend to make our meal plan/grocery list based off of what is on sale at Fry’s or Sprout’s.  So buying an extra pound of meat is good for the budget too.  

I know that I am blessed.  That man I fell head over heels for two years ago has learned to dance in the kitchen with me.  It wasn’t always easy.  I have been cooking for years.  His repertoire consisted of scrambled eggs, quesadilla, and grilling pre-formed frozen burgers.  He chose to invest in me, and us, by tolerating the taste tests I subjected him too.  Now, he can readily tell me if he wants more thyme or rosemary in a dish.  Two years ago he said “that’s the green stuff right?”.  I love that he was willing not only to have our house be entirely gluten free, but also willing to invest in what it requires to keep it that way.  Cooking everything from scratch.  He can even make the yogurt all on his own 🙂  I am blessed indeed!!

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