Over the last month, I have adopted a (mostly) plant-based diet. I use the word mostly because after I discovered I had an adult-onset gluten allergy, my personal choice about any diet modifications going forward was that I would have the attitude of “everything else is negotiable.” I will always be gluten-free. Perhaps one day my allergy will be rid of me, and if that happens, I will be extremely happy! Being hosted by family or friends, or the occasional outing is difficult enough trying to find options as someone who needs to avoid wheat. My symptoms, I have found, last up to two weeks after an accidental run-in with gluten. Two weeks of discomfort/pain is not worth it to me….at all….for anything…anymore. That said, the gluten-free way will be mine, and I am well aware that when I’m being hosted, special accommodations are being made for me. I always try to express my gratitude and eat what is prepared for me.
I also am someone who can become hyper-fixated on what I eat. It’s never been an eating disorder where I binge or I starve myself. But I love food and for me, that means I often think about it more than the average person. At least that’s my perception!
Given all this backstory, what I mean to say is that I am an inconvenience to myself and others as a gluten-free individual, however, it is a non-negotiable. The modifications I choose in any given season are what I am declaring negotiable. When my very sweet mother-in-law serves me homemade soup with chicken in it (but no gluten), I’m going to eat it. When I’m at a theme park and the gluten-free options are limited, I eat what I can.
What I’m Loving Lately
I’ve been keeping a ton of produce on hand:
1. Potatoes (red and sweet)
2. Onions (Red, Yellow, Vidalia)
3. Garlic
4. Bell Peppers
5. Broccoli Crowns
6. Mandarin Oranges
7. Bananas
8. Honeycrisp Apples
9. Avocados
10. Spinach
Additionally, I’m keeping a few pantry staples on hand:
1. Pasta Sauce
2. Canned Beans (Chick Peas & Black Beans)
3. Canned Coconut Milk
4. Jasmine Rice
5. Gluten-Free Pasta
6. Cashews
7. Raisins
8. Almond Milk (Costco sells them boxed)
9. Peanut Butter
10. Flax Seed/Protein Powder
I’ve been reverting to a handful of staple recipes I modify here and there:
1. Stir Fry
2. Curry
3. Scrambles
4. Soups
One of the most disappointing things about being a gluten-free person trying to eat plant-based is that SO many (and I mean the MAJORITY) of plant-based meat alternatives contain gluten. I didn’t realize this years ago when I went through my vegetarian phase. I was eating a TON of gluten during this phase of life! This is wild to me. I also struggled horribly with cystic acne. One must wonder…
Dairy-free cheese has come a long way! Violife has made some great options. I find the best price on tempeh at Trader Joe’s (when I go, which is rare). I have yet to find a gluten-free bread option that does not contain eggs (so I let it slide).
I’m overall feeling better. My skin is MUCH better. My digestion is better. My sleep has improved. I think I may have found a diet that works for me, but of course, the flexibility factor is important.
Let’s see if I can keep it up!
SARAH HARPER 