We have completed one week of gluten free eating. Some meals went well and others didn’t. I found that everyone was hungrier without the “fillers” that they usually eat such as oatmeal and bread and coming up with snack ideas to stop the whining that ensued was a challenge! I found that breakfasts were fairly easy to come up with ideas for, as were lunches, but suppers were where I struggled. The corn spaghetti was a miss, the gluten free waffles we made were pretty gross, and the tapioca flour bread I bought was so expensive that we were rationing it! The week wasn’t off to a great start! Thankfully, it slowly got better, thanks mostly to the encouragement I got from friends online and in person!
Lunches this week were:
-lentil vegetable soup (my usual yummy recipe just without the barley)
-grilled cheese thanks to my friend Michelle, who brought us over 2 loaves of gluten free bread, gluten free pretzels (which I used to make more Chex mix), and gluten free brownie mix!!!
-lettuce wrapped tuna salad or chicken salad (The Husband is not a tuna fan!)
-baked beans and baba ghanouj spread on rice cakes
-trail mix (gorilla munch, marshmallows, organic raisins, peanuts)
-lemon pudding -red pepper slices
-organic blue corn chips -salsa
-gluten free Chex mix
-rice crackers -hummus
-hard boiled egg -gf cookies
-cheese -gluten free sausage
-rice crackers -sweet pickles
My crustless quiche recipe is one we especially like because it stretches really far budget-wise and I can add in whatever vegetables I have on hand. I always make at least 2, with one being more to the kids’ liking (ie: less vegetables in theirs!). This time, I used zucchini, tomatoes, mushrooms, spinach, and onions. I substituted gluten free biscuit mix for regular biscuit mix. The taste was pretty much identical. The quiche did stick to the pans more, so next time, I will line them with parchment paper or butter them more.
Our suppers this week were:
-basmati rice, ginger-lime chicken, stir fried zucchini and mushrooms
-corn macaroni with tomato sauce (the corn macaroni was enjoyed more than the corn spaghetti had been)
-shredded chicken tacos with all the fixings
-roast, gravy, root vegetables (rutabaga, turnips, parsnips, onions, carrots, sweet potatoes), roasted red baby potatoes
-gluten free pancakes (much better than the gluten free waffles I had made)
Later this week, I will post a list of snack ideas that I have been using. Entering into our second gluten free week, I am much less nervous, though admittedly, it has been a lot of extra work, as most “easy” meals are out!
As for what I know people are wondering about, yes, we have already seen some changes for some of our kids! Einstein (our son who has Aspergers) has commented several times that he is having a much easier time falling asleep and that he isn’t feeling the urge to give up on things (as an example, at gymnastics, it took him forever to master the hula hoop, but he continued trying). Fred has not seen any changes and has continued to get headaches. Miss Optimism, Snuggle Puppy, and Dancing Queen have noticed no change to how they feel, but Granola Girl has not had one stomachache since we started our gluten free challenge! She usually complains of stomachaches almost every night.