I’m a guest over at Barbara’s today
musing about my idea of a fabulous
last supper, but we may need to
add gluten-free to that post…
For a week, I have eliminated gluten
to test whether an allergy or
heightened sensitivity is responsible
for recent health issues.
Do you suppose the wheat lalapalooza,
consuming baguettes, baked goods, cookies,
and assorted glutenlovely holiday fare, fresh off a
trip to Paris Croissant-land may have contributed?
Within days, my stomach felt better.
My cough disappeared.
I began to sleep better.
I woke up without puffiness.
And non-puffy awakenings feel like a miracle at this age.
Roasted Salmon, Crab Mashed, Asparagus and Special Sauce
Me and wheat probably need to go our separate ways.
Our son made it easy this week with a yummy g-free meal.
Not sure if you can tell, but this plate is a 6″
mini-sized appetizer plate from Crate & Barrel.
There’s my tip of the day:
Use teeny tiny plates to avoid overeating.
So I’m trying to keep my tastebuds happy
(and my family!) by trying new stuff.
This was a simple chicken salad with
wild rice, beluga lentils, and apple.
The dressing has a little Maille dijon we
brought back from Paris.
I am not a big chicken salad girl.
I prefer deep dish pizza with
garlic bread on the side
and chocolate cake
I’m not cryin about it though.
It’s friggin wheat.
My mom is fighting for her life
and experiencing unthinkable losses.
Innocent children are starving.
Violence is stealing lives everywhere.
I welcome the wealth of your knowledge
and resources concerning gluten-free living,
and doggone it…
somehow I’ll make gluten free sexy!
Peace to you right where you are.
Chicken Salad With Wild Rice, Beluga Lentils, and Apple
2 cups diced chicken breasts
(I grilled mine)
1 cup cooked white rice
8.5 oz. cooked wild rice
8.5 oz. cooked beluga lentils
2 small granny smith apples, diced
Whisk and add to above:
4 Tbsp. olive oil
4 Tbsp. white wine vinegar
4 Tbsp. orange juice
2 Tbsp. honey
2 Tbsp. dijon mustard