What is the first thing I fed the Littles for breakfast the morning after confirming two of the four have intolerances to gluten and dairy?
And, the best granola in the world.
Yes, I understand what intolerance to gluten and dairy means. But, before you go alerting the authorities that I jacked the Littles up on the newly verboten, allow me to set the stage.
I am grateful. So very grateful that these aversions to gluten and dairy are intolerances. The Littles do not have celiac or life threatening allergies. In the eighteen months that I have suspected the culprits in our diets, I have read and learned so much from people who have dramatically and completely reordered the way they eat because their health, in fact their very lives, depend on it. I can’t wait to share the websites, stories, and best of all recipes from my friendly gluten-free resources.
Our transition to gluten and dairy free has been a long time coming. There are days when I’ve asked myself why I keep fueling our family with food that does not help us feel the best we can feel? Because it tastes good and it’s convenient is the short answer! We love cheesy quesadillas, spaghetti, grilled cheese sandwiches, and smoothies. As a mother of four, I’m constantly looking for a balance between healthy and convenient. For the most part, I’ve done a good job of eliminating the obvious ickiness like high-fructose corn syrup and hydrogenated oils. But, the pantry and fridge are still full of wheat and dairy snacks and quick dinner options.
I think time will prove that yesterday was a turning point. It was the Ah-Ha Moment for me that started two years ago when I first read Michael Pollan’s book In Defense of Food.
So, if I’ve had an epiphany why the yogurt and granola this morning? Because I’m also realistic. It’s spring break and three days ago, before the official diagnosis, I spent a mortgage at Whole Foods stocking up on healthy fare for our week long vacation. Some of these provisions include whole wheat snacks, pasta and diary. As I said, this seed of wellness through our diet was planted over two years ago. And thank goodness or I might feel even more overwhelmed at the prospect of going gluten and dairy free than I do now!
Truthfully I’m excited. And, I feel a bit relieved. Making the commitment to eliminate gluten and diary from our food repertoire is the first step of the journey. I hope you’ll join us!
Have you made the transition to either a gluten and/or dairy free diet? Please chime in! We’ll all benefit from sharing.
Maggie Tate says
Hang in there! I eat gluten free and mostly soy free. I have learned a lot over my own food odyssey over the past 2 years. You can do this! It is a great time to find out and there are a wonderful variety of options. Good luck! (Btw, LOVE Michael Pollan too. Read B. Kinsolver’s Animal Vegetable Miracle if you haven’t and see Food, Inc.)
Mrs. Kravitz says
You go girl! Wishing you the best and looking forward to learning more about this!
My whole family is gluten free and as overwhelming as it can be at the beginning it quickly becomes second nature. I don’t think any of us have eaten as healthy as we do now and it’s a great time to celebrate the naturally gluten free foods (fruits, vegetables, fresh meat).
My approach to baking has never been so fun, it’s a great accomplishment to make a delicious GF cookie. I take it on as a challenge and enjoy both the fails and wins. It also helps when my husband says he doesn’t miss gluten because of all the wins 🙂