Gluten-Free

I decided to go gluten-free for a while. I don’t know how long; it might be a few weeks or it might be forever.

After my first week of eating gluten-free, I can report that I feel lighter in general and especially after eating. I don’t experience that “overly full” feeling that happens when I shove a bunch of wheat bread in my face. (Because that’s the gluten causing that, right? Not sheer volume?)

Really though, my experience has been that anything I do to shake up my diet a bit results in good things. It awakens a renewed awareness to what food, and how much of it, I’m putting into my body.

But eating a gluten-free diet does present some challenges. I didn’t want to spend a lot of money on fancy, prepackaged gluten-free products, and yet I wanted gluten-free versions of certain food staples that I’m accustomed to having around, like cereal.

So with a quick trip to the nearest Whole Foods, I was all set up to make a simple and delicious Muesli: no recipe required. I bought a bunch of rolled oats, walnuts, almonds, dried cranberries and currants. I mixed them all together, and Carla seasoned them to taste with cinnamon, nutmeg, and a little salt. The Muesli has been our go-to snack since the gluten-freeness began.

It is delicious, and really, anything goes. Use oats as the main ingredient and then add dried fruits, nuts and seasonings to your heart’s desire. I like to soak some in almond milk for about 10 minutes and then top it with fresh blueberries and strawberries.

This gluten-free thing isn’t so hard.

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About Karen Milling

Freelance Photographer and Writer with a passion for vegetarian and vegan cooking. Currently my work can be viewed online at my three blogs: Buried Carrots is devoted to colorful writing and delicious vegetarian and vegan food; Composing Kitchen focuses on my efforts, together with my partner, to follow our passions and design our lives; and Karen Milling Photography features my work as a portrait, headshot, wedding and food photographer.
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4 Responses to Gluten-Free

  1. MGBush says:

    I love muesli. This looks very tasty!

  2. Holly says:

    Hi there. I’ve been experimenting with several different muesli combinations and I have to say I love the look of the one in your pictures. What ingredients did you use? And what ratios did you use? I often find it difficult to find a balance between the different ingredients and flavours. I’d really appreciate a recipe for your muesli! Many thanks.

    • Hi Holly,

      I don’t really use a recipe for Muesli. For the version pictured, I used oats, cranberries, walnuts, almonds, and currants. I seasoned with a tiny bit of salt (be careful with salt- it tends to sink to the bottom of the container) cinnamon and nutmeg. If I had to guess at amounts I would say I used about 8 cups oats and a cup each of the other ingredients. Good luck!

      • Holly says:

        Hi Karen, thank you very much for replying. It sounds like a lovely combination of flavours. My greatest difficulty with muesli is getting proportions right, I’m not a fan of mueslis with a lot of fruit, so starting with 8 cups of oats and going from there sounds great. I also love sunflower seeds, pumpkin seeds and coconut so I’ll probably add them too. Thanks again, Holly.

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