Hooray! The scleritis has not come back and I’ve been off all meds for over a week! I couldn’t be more pleased with this experiment. My scale is in the closet, so I can’t tell you how much I’ve lost. It was becoming too much of a focal-point fo rme. Something I’ve had issues with in the past. That is not what this eating plan was all about. Either way, I’m happy to say: my immune system has been boosted! That’s what I was after. Go Veggies!
This week I joined an on-line Gluten-Free cooking school. Mary Frances gives free lessons that come by email, you just sign up. It’s too easy! So far I’ve made her muffins, tortillas and cookies. All excellent, especially the muffins which my picky kids ate up. Her website and blog can be found at: glutenfreecookingschool.com
Mary takes all of the mystery out of creating your own all-purpose flour mixture with a simple recipe. Once you mix a bag of this, the sky’s the limit on baking (which I love to do). Last night as I made tollhouse chocolate chip cookies for the family, and I had my own almond butter/oatmeal/chocolate chip balls for myself.
Today while I cooked up a storm for this crew (all things I don’t eat), I kept my yummy muffins near with a mug of hot tea. I’ve mostly been dual-cooking with just a bit of crossover dishes we all eat. The more daring of my kids will try whatever I’m eating, otherwise it’s just me enjoying my new recipes.
I love finding something new when I go to the store, like a strange vegetable or fruit. Last trip I decided on fennel root which I boiled until soft, ran through the food processor and ate like mashed potatoes- yummy! The time before that I bought parsnips (white carrots) that blended great with other veggies in a chicken broth soup.
The crock pot is a lifesaver in helping me get all our dishes ready at the same time. So far so good… Thank you for all the lovely recipes.