(Since I haven’t posted our lunches for three weeks, I have a massive backlog of lunch photos to share. I’m going to try post twice this weekend and two lunch posts next weekend to catch up…)
Recently I said to my husband, “Do you think I am going to be able to be ‘cured’ and my body won’t hate gluten one day?”
There was no hesitation, “No, you are going to be gluten free for life.” I was taken aback. I thought maybe he’d entertain me for a second.
The reason I asked him that was not because I’m not enjoying the food I’m eating. I love to cook and experiment in the kitchen. At home it’s not a problem. It’s just hard when you have to leave the house.
When I google map “gluten free” in my area, I find a few different restaurants have gluten free menus. Finding restaurants with gluten free menus is actually not that hard, but I’m also dairy free. Then there’s the fact that there’s contamination. Unless you go to one of the few strict gluten free restaurants, you are taking a risk. If I had Celiac disease, I wouldn’t trust anyone aside from strict gluten free restaurants to prepare my food. The risks are too great. Gluten sensitivity like I seem to have, well, sometimes I venture out.
When I’ve inadvertently had gluten, I’m wiped out the next day…among other consequences. (Weird, I ate gluten for 30+ years and I’ve always been “tired” — never made the connection until last fall) I get nervous taking risks by eating out when we go out because sometimes having a meal out is not worth what happens the next day: bathroom, sleep problems, exhaustion, and irritability.
My husband is not gluten free. But he has noticed that his body is a lot happier on the weekends…when he’s not eating gluten. At work he goes out with the guys for burgers or Potbelly’s (a restaurant here in Illinois) or whatever. We still have gluten in the house for him, but not very much.
I’d rather be gluten free than fly to half a world away and eat parasites (and I’m not recommending anyone do this — check with your doctor if you have health problems). However, it does make me wonder if our bodies were meant to have organisms living in them, like symbiosis.
I did ask my husband, “Do you think our little guy will be able to eat gluten one day and be okay?”
He thought about it and answered, “Maybe.”
For lunches, click below:
My son’s lunches
Goat cheese mac and cheese with bacon and broccoli (from a gf restaurant),
strawberries, yogurt, applesauce, (don’t remember what’s in the bag!)
We have some friends that live right by an amazing gf restaurant and so it’s really nice for us to meet there with our little toddlers. My son didn’t eat all of his large portion of mac and cheese so I was able to send with him to day care the next day. Day care menu: ground beef, tater tots, applesauce, peas with fruit and blueberry muffins (junky mini ones) as snack.
Lamb rice dish, strawberries with sunflower seeds,
cornbread muffin, yogurt, kale chips
My husband cooked the lamb/rice dish. Sorry no recipe – it’s from a library cookbook, which we photocopied and returned. Don’t know whatthe cookbook is called. It was delicious. Day care menu: cod nuggets, blueberry muffins, pineapple bits, green beans, with fruit and yogurt as snacks.
Cheese melted on gf pita bread, roasted beets with sweet potatoes,
sliced chicken sausage, yogurt, strawberries
We were home sick for two days (when I started my blogging break). During that time my little guy basically stopped eating. I tried to entice him with favorite foods and it didn’t work. I would have taken a picture of what he ate for lunch at home, but he didn’t eat. Friday’s lunch (above) was on the light side since he had rejected many attempts of mine to feed him and I didn’t want to waste anymore food. Day care menu: tuna with pasta, pineapple bits, green beans.
Spring rolls with shrimp, sliced fruit, yogurt and “go raw” bar
I bought those rolls at Whole Foods and they contained no gluten. Reading every label is essential.
Lamb rice dish, strawberries, sunflower seeds, kale chips.
Roasting beets! (Thursday night)
Thought it would be fun to buy something new and roast it!
Italian chicken sausage, beets, sweet potatoes,
onions, crust of pita bread (top)
This is what I considering an “old school” lunch. If I was working construction in the 1940’s, I’d carry a sausage, simple roasted veggies, and a crust of bread thrown in there. I felt like one of these guys:
What if you laugh too hard at a friend’s joke?
I added some strawberries too!
I enjoyed my lunch — the beets were fun and different!