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.