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60 Second Homemade Mayo
So continues the Whole30. We’re nearly three-quarters finished, but I have yet to feel “the change”. I’m starting to think that going gluten-free was the real deal for me. Giving up gluten for a month seemed to make no difference…until I went back to consuming it. Suddenly the headache that stayed hidden for the past four weeks peeked over my shoulder. I felt tired and cloudy. It was eliminating than resuming that made me notice the true effect of gluten in my diet. My skin cleared and my energy rose. This is what I’m hoping will happen at the conclusion of my first thirty. Maybe the change has been so gradual that I’m not meant to notice it. Until I return to my old live. Only time will tell. In the meantime, I’ve been eating some pretty amazing grub.
My First Whole30
Tomorrow I embark on my very first Whole30. I’ve never really been one for diet fads, but last fall, after much conversation about the benefits of a gluten-free diet and its effect on autoimmune diseases, I figured I should at least give it a try. The effects were transformative. A Whole30 just seems like the next logical step.
Spaghetti Squash Carbonara
I’m a big fan of most types of squash. Summer, butternut, pumpkin, even acorn (though I still have a few on my kitchen counter, waiting to be turned into food). But Spaghetti squash? Eh… There’s just something about one food trying to be another that I’ve never really been able to support. Like Tofurkey. WTF? If you’re vegetarian and don’t eat turkey, fine. But how filling up on all the other wonderful things the harvest provides? Like roasted vegetables, mashed sweet potatoes, apple pie…why ruin it with a log of fake meat? So similar to fake meat, why would I want veggie strings of fake pasta?