I feel bad.
And just what does this have to do with toaster bags, you ask?
Well, we’ve been slowly curtailing our intake of all grains, not just the gluten ones, for a while. That includes rice, corn, teff, and sorghum, which are the main fixtures in our home, as well as millet, amaranth, buckwheat, and everything else out there. And as of this weekend, we went cold turkey on grains. (For a while.)
So that means that for a while, bread-like substances are out of the picture. At least until we settle into our new way of eating, and get our insulin levels under control. At that point we can experiment with adding back small amounts of rice, corn and such, to see what works for our metabolisms. There still will be gluten-free breads and pastas in our future.
But at the moment, we aren’t toasting any bready things. I do have plans to cook some bacon in one of the bags, however, mainly because the directions say I can. I’ll report on that later.
In the meantime, I thought I would share an experience I had just this morning. I felt it was a great example of turning my food limitations into food opportunities.
I was trying to figure out what we would have for dinner. Now, this can be a daunting task any day. And being gluten free adds a new wrinkle. But when you put grain free in the mix as well, it gets really interesting.
I’ve been craving some sort of tomato sauce, and David had the great idea of spaghetti with meatballs. Always a favorite, except… yeah, you know what’s coming. You remember the first time you wanted pasta after going gluten-free, and realized that you were never eating wheat-based pasta again, right? Well, this was kind of similar, because after he said “spaghetti,” I remembered we can’t eat my favorite Heartland gluten-free pasta right now. (It contains corn and rice.)
And what exactly do you substitute for pasta when you aren’t eating any grains?
My first idea was obvious (to me): spaghetti squash. Problem solved. Except…David vetoed it. He just wasn’t in the mood for spaghetti squash.
Great, now what?
After some more ideas thrown back and forth, we finally came up with roasted eggplant. I’m a little touchy with nightshades still – tomatoes seem to be okay, as are peppers, while potatoes cause a reaction. But I haven’t had eggplant in a long time, and I do love the stuff, so there you go. Tonight’s dinner is roasted eggplant, with marinara and meatballs.
A little creativity (and spontaneity) turned a grain-based headache into a meal fit for Grok.
Now I just need to work some butter and bacon into it…