A year ago, if you told this girl she would be giving up fresh pastries, pastas, bread, and pizza she would have laughed in your face.
Now, more than 2 months in, I’m beginning to really see the benefits of a gluten-free diet. And while I don’t think I will ever stop missing thick crust doughy pizza or a fresh pastry, I’m trying to manage my cravings.
At the end of last year I tried a 3-day juice cleanse and despite really missing food and the social routines that surround it, I felt absolutely great. When I was done the cleanse and began reintroducing food, I decided to try to avoid gluten as a test to see how I felt. After a few successful weeks (which were way easier than I anticipated), I noticed that I hadn’t felt bloated and I was consistently losing weight, and more importantly, feeling better. After surviving Christmas with my new restrictions, I knew this was something I could adopt consistently.
My Game, My Rules
I won’t pretend to know what it’s like to be celiac or have a gluten intolerance. While eating anything with gluten now makes me quite uncomfortable, I know that I can eat it whenever I want to. I also have a short list of cheats that I can also decide to eliminate at any time. My list of allowable foods include things made with spelt flour (which is on a weird spectrum of gluten-free where some people allow it and others don’t), soy sauce, beer, rye, and whiskey.
In exchange for my cheats, I try not to substitute my favourite gluten-filled foods with gluten-free alternatives. In addition to feeling better, part of this challenge is to eat healthy in general. Eating gluten-free has encouraged me to eat way more fresh fruits and vegetables and protein in the form of meat and nuts. It wouldn’t be eating any healthier if I ate equal amounts of gluten-free pizzas, pastas, and breads!
Despite feeling like this some days (and I can’t imagine how my
personal chef boyfriend feels about it), I am really happy with my decision to eliminate gluten from my diet. I hope to share with you some challenges and frustrations in eating gluten-free, some great recipes, and my own personal story in living gluten-free.