My second 5K race is tomorrow. I am not as rested or as prepared as I’d like to be, but I’ll give it a go anyway. The forecast for tomorrow morning is clear and 10º C, so I am not at all concerned about the running conditions. My health is another story. To soothe some of my symptoms, I opted for a vegan meal tonight: slow-cooker teriyaki portobello mushrooms on a bed of quinoa and baked kale chips. So far, my stomach is calm, and I am grateful.
I am sold on this meal-planning gig. Not only did I successfully make three meals last week — counting last night in last week because one of the meals was postponed — but I brought snacks to work every single day.
I did not, however, manage to get my tea-making system set up at work yet. I plan to this week.
The verdict on the recipes: the meatloaf was great, as usual. The Indonesian peanut butter chicken did not have enough flavor but I think that is because I used regular-sized drumsticks instead of drumettes. Note to self and to you if you are also making this recipe: drumettes are key. The Indian curry was pretty good but, again, did not have enough flavor. I felt like it should be sweeter. FunkyPlaid suggested raisins and I think he’s onto something.
Quinoa was the real winner this week. It is significantly easier to cook than rice, and I prefer the taste.
The big loser this week? Hard-boiled eggs. I ate just two of the seven I cooked. Day three those eggs looked at me and I looked at those eggs and there was just no way. I guess I don’t like them as much as I thought I did.
My next big hurdle is eating leftovers without a microwave to reheat them. It is a weird thing to be lazy about, I know, but I really, really miss my microwave. It was perfect for reheating small portions. And thawing things sans microwave is a real pain in the ass, so freezing leftovers is the equivalent of a death sentence in our house. I have perfectly good homemade spaghetti sauce in the freezer right now. (Thanks, StillTasty, for confirming its untouchable goodness.)
Eventually I will remember to take photos of food while I make it!
As mentioned in my previous post, I am attempting to exhaustion-proof my kitchen by planning meals out in advance and stocking up on healthy snacks and lunches. I have been resistant to meal-planning because I avoid creating additional structure around my diet so I can act like I still have a little freedom despite the gluten-free stuff. This makes the topic a good candidate for my next “Avoid, Embrace”. So here we go …
There are two main issues to address. The first is that while I often want to cook dinner I am also often rushed and/or exhausted. That also impacts my lunchtime and snacking habits; if I am pressed for time and have nothing on hand, I’ll either not eat (and then gobble too much for dinner later) or eat something unhealthy that I can find on the go.
Yesterday I created a meal plan for the week in Evernote so I can access it on my iPhone while I am at the store. I wrote down the evenings we will be at home together around dinnertime — only three this week — and then paged through some cookbooks for inspiration. I decided on:
- Monday: Indonesian Peanut Butter Chicken over quinoa
- Friday: Mom’s Meatloaf with Sweet & Spicy Green Beans
- Saturday: Indian Curry over quinoa
I chose Monday’s and Saturday’s meals because I hadn’t tried the recipes before and I adore my slow-cooker. Also, on Saturday night we need something quick to eat before we head out to our friend’s party, so this will be all ready to go when FunkyPlaid gets home from work. Friday’s meal is an old stand-by, my mom’s recipe for meatloaf that is an occasional indulgence of ours.
After adding the ingredients for the week’s meals to my grocery list, I then added some items for my healthy snacks and lunches this week: carrots, grapes, bananas, almonds, eggs (to hard-boil), hummus, yogurt, Pamela’s gluten-free bread mix, and curry kale chips. This last snack blew my mind a little bit. I had eaten kale chips before, but not ones that made me want to make my own.
Last night, I hard-boiled some eggs and made a loaf of bread. I also packed my lunch before going to bed, a trick I had known since I was old enough to pack a lunch, but had somehow forgotten along the way, causing every morning to be a sad little rumble around the kitchen, opening and shutting cupboards ineffectually, leaving with a protein bar in my hand that is somehow magically supposed to turn into two meals.
Some progress has been made. The next step is to kill my Starbucks habit, because I have been pretending that a green tea latte counts as breakfast. Tomorrow I will bring my tea set to work!
In March 2008, I stopped eating gluten for medical reasons, and (with a few transgressions) haven’t looked back. OK, I’ve looked back in anger — like the play, not the Oasis song — but for the most part, I am very grateful to have had such a straightforward and relatively easy way to address my myriad health problems.
May is Celiac Awareness Month, so here are some related links. I won’t proselytize, I promise. If I didn’t have to give up gluten, I wouldn’t have, believe me. I miss croissants and wake up from intricate croissant-eating dreams. Often.
- What is Celiac Disease? from the Celiac Disease on the National Digestive Diseases Information Clearinghouse.
- FDA.gov’s Questions and Answers on the Gluten-Free Labeling Proposed Rule.
- 1 in 133: “To draw attention to the FDA’s inaction, and to galvanize the burgeoning gluten-free community, leading members of this community will host Capitol Hill legislators, noted celiac disease researchers, gluten-free community leaders and food corporations to the first Gluten Free Food Labeling Summit, in Washington, D.C. on May 4th, 2011. Coinciding with the newly recognized National Celiac Awareness Month, the event will also feature the world’s largest gluten-free cake – symbolizing the big deal that clear, accurate, reliable labeling plays in the lives of people dependent on labeling for their health.”
- Is That Gluten Free? iPhone and iPad app: This is one of the apps I use the most. You can search by brand, category, or product name.
- Stephanie O’Dea from A Year of Slow Cooking and author of my favorite slow-cooker cookbooks, "Make It Fast, Cook It Slow" and "More Make It Fast, Cook It Slow", asks for your help in raising awareness.
- My Twitter list of gluten-free resources and my gluten-free recipe links on Pinboard.
I meant to post this a week ago, but then classes began again, and Lord of Ultima happened, and the month is already two weeks over. Oops. Also another thing that happened is potential accidental glutenation, which isn’t really a word but describes well enough that you know what I mean. Takeout food is tough for me now. I like to pretend it isn’t because it is fast and requires no effort on my part and also it tastes good. But there are so many places for gluten to hide, and my (few) efforts communicating over the phone with restaurants before ordering haven’t inspired much confidence.
So what I really need to do is exhaustion-proof my kitchen. I sense another Avoid, Embrace coming on …
Good afternoon, readers. It has been a long time since my last self-portrait. I have been so thoroughly brain-focused lately as I finish up the semester that I just needed a little bit of something tangible, a note to myself that non-brain parts of me exist.
As soon as I started thinking about that, I started thinking about how much I miss enjoying the non-brain parts of me, like the sweet moment where my body stops fighting the exertion process. I miss that space right before the endorphins hit, where everything and nothing feels, just feels, all at once.
Then I realized how long it had been since I felt that all-at-once space.