Finding the food that loves me

I’ve spent the past few weeks slowly cutting out more and more of some of my favorite types of foods. First I gave up my usual cereal for Chex. Then I gave up pasta. Then bread.  All in the name of going gluten-free.  It’s just a trial run on the basis of my mom’s diagnosis with celiac disease.  I am generally loathe to follow diet fads, but, given the genetic link, I’m giving it a try in order to feel better.

So, of course, I’ve been perusing lots of gluten-free cookbooks lately trying to figure out what exactly I can eat.  My favorite so far has been Gluten-Free on a Shoestring.  Aside from the frugality angle, which I like, it also has more recipes that seem like things I would actually make than any other books I’d looked at.   I admit that I loved Shauna James Ahern’s Gluten-Free Girl, and her recipes seem like they would be amazing.  But I am not a gourmet cook.  I need relatively simple, yet still interesting, food.  I do, however, highly recommend Gluten-Free Girl for anyone who struggles with food issues.  It is wonderfully inspiring. As I wrote in my Library Journal review of the book: “Engaging and passionate, this book will make everyone who reads it remember the pleasure of food. ”

Back to Gluten-Free on a Shoestring, the copy I have is due back at the library tomorrow, so I suppose I will have to content myself with the author’s web site until I can get my own copy. Here is the Polenta Pizza I made from a recipe in this book:

It certainly isn’t going to replace pizza in our lives, but we’ll definitely be making it again.  :)

Savor

SavorSince the paperback version of Savor: Mindful Eating, Mindful Life came out last week (March 8th to be exact), I wanted to highlight what I found to be helpful information from the book.  The seven practices of a Mindful Eater are as follows:

  • Honor the food
  • Engage all six senses
  • Serve in modest portions
  • Savor small bites, and chew thoroughly
  • Eat slowly to avoid overeating
  • Don’t skip meals
  • Eat a plant-based diet, for your health and for the planet

Whether or not you agree with all of these is up to you.  The book has much more information from Buddhist Zen Master Thich Nhat Hanh and nutritionist Lilian Cheung (Cheung is editorial director of The Nutrition Source), and I recommend it.  Here is my review for Library Journal, for those who are interested.

Happy Eating.