I try not to focus on being “gluten-free” but on eating nutrient-rich, positive foods that don’t cause inflammation or sluggishness for my individual body. Every body is different. Some people are fine with gluten and dairy, but when I was in my late 20’s, I just seemed to lose the ability to digest dairy. When I took all dairy out, my body felt way better in many ways. I decided to try the same for gluten and was shocked at how much more energy I started to have and how much less my knees ached! I can’t handle total deprivation of gluten and dairy though. I go bonkers when food is “off-limits.”
So I tend to eat foods that are mostly without gluten, but I don’t do it because it’s trendy. And I don’t even pretend that I’m going to be exclusively gluten free forever. If I want a beer on the weekend, I have one. If I really want a sandwich or piece of pizza with my fam, I enjoy it.
I have gravitated towards gluten-free but my opinion has evolved dramatically. You can’t just “take gluten out.” You have to add nutrients in. Like almond flour. Ground flax seed. Amaranth. Chia. Quinoa. Don’t just “quit bread.” Quit worthless, refined, white carbs. And replace them with carbs that actually serve a purpose! Eat for energy, not for a diet!
Here’s my collection of recipes that honor my philosophy on gluten free. One – it has to be good for you. Two – it has to have whole grains, contain antioxidants, neutralize inflammation, vital nutrients and/or healthy fats. Three – little to no refined sugars. Four – all things in moderation! Some of my recipes are good for every day living but I like sugar from time to time! Some are definitely indulgences that should go in the “once-in-awhile” pile!
If you make any of my recipes at home, I’d love to see them! Please remember to tag me on twitter @laurenmilner24 or use the hashtag #fitnesspostmodern so we can share our love of cooking and looking at good food pics!
