Gluten Free

For the last 9 months I have been gluten free. At first I did it at the suggestion of a trusted nutritionist as a way to improve digestion and overall well being- those of us who suffer from thyroid autoimmune disease have a harder time with digesting gluten- so I cut out all wheat, barley, spelt, rye and regular oats (the kind that don’t say “gluten free” on the packaging) I felt better. Then after a month I was advised to enter it back into my diet to see if it was an issue. I ate delicious gluten for a week on vacation and it wrecked havoc on my system. So I returned to eating, cooking, and baking gluten free (and got rather used to it).

This week my thyroid Dr. told me he wants me to take a celiac test to see if my gluten “intolerance” is in fact a full-blown allergy (my reactions to very small amounts seem to be getting more pronounced).

In order to get an accurate testing I will have to eat gluten for at least three days prior to the blood test. I am excited for pizza, pastries and real cake but I am dreading the aftermath. I will be bloated (usually I look like I did at 7 months pregnant) and I will have some gnarly stomach issues. But it will be worth it to rule out celiac. Having celiac disease requires a whole other level of commitment. Plus the decontamination process (of house and person) is said to be really intense.

So wish me luck this should be an interesting couple of days.

Unmotivated

I just looked over my list and I see plenty of things I could be doing right now during "rest" time, but I am completely unambitious. Today has been fairly productive in that I have a tidy little house and a child who has had plenty of Momma time(we played Dr.Owen for 45 minutes and finger painted for a long time) but I still feel like a laggard. Maybe I will work on some photo editing ... or not. Maybe this feeling is my brains way of telling my body to take a break. Yes a break is in order.

Owen is singing along to his kid music... all I here is his voice. CELEBRAAAAYYYTION CELEBRAAAAYTION YEAH C-MON CELEBRAAAYYYTION (soooo wonderful). He may be tone deaf(but its probably to early to tell).

New recipe review

Double Broccoli Quinoa

3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream

Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
crumbled feta or goat cheese

Heat the quinoa and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

Serves 4 - 6.

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using

So I tried this and loved it! MG wasn't as keen, and it made Owen gag but I would do it again for a lunch for just me.

Ahh coffee.

Some times you just have to make a fresh batch in the afternoon. It has been one of those days.

Lotion

Today During Owens "rest" time he decided to dump an entire bottle of goats milk lotion (not cheap) all over his rug. He then (well I am only guessing the sequence of the events as I did not see it happen) rubbed it into ever fiber of his rug. Also at some point he coated his entire (clothed) body in it. No photo because I was too stunned, and also I'm not sure it would be wise to let him think it was a photo worthy activity. the bight side our house smells really good and Owens floor is clean now.
Ah motherhood you are an adventure!

I spy

I spy a man with a little green tie driving a bus...
Owen: I spy the fire man and the Bob the builder rolly machine at the beach!!
Its just the carpet
Owen: No its the beach, are you done with you email? lets do something fun like maybe watch a movie or play some match cars...OK lets watch a movie or match cars or something. Hey keep your hands off the puter.
Ok buddy.

Little artist

I love to watch him paint. He talks about the things he thinks he is painting and about what colors change to what when he mixes them. Some of the paintings are quite good but most of them just end up looking like mud. Right now he doesn't care about things looking a certain way he just gets sheer joy out of the process. I know it wont always be this way so I am soaking it all in while I can.