Is this the Answer?

I had this impression that if I removed gluten – if that was somehow offending my system – I should drop pounds. 

Right?    

The scale wasn’t moving.  The tape measure read the same.

Obviously, removing gluten wasn’t the “secret” to optimal body size & weight.

That was so disappointing.  I had continued for about 2 months, and definitely felt better digestion was happening.  No heartburn ever.  I used to experience that occasionally – especially when I over ate.  Also, when I ate ice cream.  With removing dairy that was eliminated.

That was really the major difference.  I didn’t feel bad when I started this process, so I didn’t feel an overwhelming rush of energy or general sense of well-being as a result of removing gluten.

I was eating better quality foods.  When I started this journey, I vowed to not just go to the “substitution route” with chemically created foods to replace my dairy or gluten products.

I really did want to see a change in the scale or tape measure. 

I Am Worth This Work,

Lisa

Journey On.......

I continued on my gluten free journey.  The recommended time for me to add it back it was going to come in the middle of a business trip.

I wanted to be fully aware of how I felt when I added it back in.  I didn’t want my perception of how I feel to be tainted by lack of sleep, stress of travel, excitement of a conference.

I decided to continue my gluten free path through my trip.

I packed snacks & cinch for the drive down and for breakfasts during the conference.  I found gluten free meals at restaurants.  Nearby was a FRESHI, which had many gluten free options.  I also had a network of others who were eating gluten free.  This wasn’t too bad. 

Of course after the conference, there were a lot of things going on.  I thought it best to hold off on adding the gluten back until I was clear to really note any symptoms I may experience.

I Am Worth This Work,

Lisa

Pizza Night

Well, we couldn’t avoid it forever.  You see pizza is a big deal in our household.  I like to make it for my family.  I like to make it for friends.  Friends enjoy our pizza nights.   I especially like to experiment with toppings that I never order out. 

My husband likes plain cheese pizza.  UGH!  Too boring for me.  I love chicken, onion & garlic pizza.  Meatball & onion pizza.  Broccoli, onion, & garlic pizza.  Also pizza with pesto or just olive oil, instead of tomato sauce.  Then, sometimes ricotta cheese.  These are all topped with mozzarella cheese. 

  

Hungry yet?

I went the recommended 2-3 weeks of removing dairy, then decided to do pizza night.  I decided to use a gluten free crust by Namaste for my pizza.  It involves getting the stand mixer out, so a little more work.  It definitely tastes and cooks differently.  This particular brand has spices in the dough.  With a gluten-free crust – I would only be adding in the dairy with the mozzarella cheese.

My family was happy that pizza night had returned.  Me too.  It tasted very good.

After, I felt bloated, uncomfortable, and like crap. 

That’s when I decided I need to keep the dairy out of my diet for good. 

So long pizza night……

I Am Worth This Work,

Lisa

Eating In

Fortunately, the Cinch products, I am so fond of, are both gluten-free & soy based.  Breakfast & meal replacements can remain the same.  WooHoo !!

I always use an additional Cinch shake when I am on the run.  It is great to replace either lunch or dinner as a healthy alternative to having to find a meal when I am between appointments.

Dinner has been easier with the summer months.  Grilled chicken, fresh tomato salsa, broccoli & rice is one of my favorite dinners.  I have tried some gluten free pastas – and honestly they are not bad.  I cook two versions if I make a pasta dish.  

My very favorite pasta replacement ……..

Spaghetti Squash !

This shouldn’t be too bad…..

Except……

I wonder how long we can avoid pizza night….hmmm

I Am Worth This Work,

Lisa

Gluten What?

Gluten (from Latin gluten "glue") is a protein composite found in foods processed from wheat and related species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.

In English – No bread, pasta, crackers, cereal, pizza, as we know it.

 



Sounds like a “death” of good food sentence.  

And a real conundrum for this family – with a pasta loving daughter and a husband who’d just as soon have pizza several nights a week if he could & me to cook for them.

I see some changes coming & not just for me.

I Am Worth This Work!

Lisa

No Cheese

No Cheese   L

What?

No Dairy – No Milk – No Problem

No Dairy – No Cheese – Oh No !

No cheeseburger!  No mozzerella!  

No ricotta!        No cream cheese!  

No Homemade Mac ‘n Cheese!

No grilled cheese! 

No baked ziti!  No lasagna!  

This is going to be difficult.  Now that I can’t have it – I really crave it. 

That gooey, stringy, cheesy, comforting, yummy cheese.

It’s a couple weeks – I can do it.  I’m strong.

I Am Worth This Work!

Lisa

Making Changes

First up add some nutrients to support my liver through this detoxifying time.  Shaklee’s Liver DTX – a proprietary blend with Milk Thistle was just the right thing. 

Then I was advised to eliminate some things on a temporary basis. 

Dairy & Gluten !

Although my after school job in high school was milking a herd of 130 dairy cows, I really have kept milk out of my family’s diet.  I have been concerned about the chemicals & hormones that are now prevalent in the standard milk source.  I noticed early on that milk caused congestion in my children – so we just didn’t use it.  That shouldn’t be difficult for me to eliminate.  I stopped drinking coffee a couple years ago, because I really just wanted the cream.  I drink my tea black.  This should be a piece of cake.

Gluten.  

How was I going to eliminate gluten while cooking for a pasta & pizza loving family? 

Making Changes – some are easier than others.

I Am Worth This Work,

Lisa