I am proud to say that the Velick Family has come a long, long way in two years. We have been on planes, trains and automobiles. We have figured out the exact package of peanut butter we can take on a plane without it getting confiscated. We know how to stock up on easy, healthy snacks where we might not be able to find food to eat: a concert, a movie theater, a train ride up Pikes Peak! And we have figured out how to stock a huge cooler and drive to California in 16 hours with one stop. We even ventured on an 8 day cruise to Alaska without starving to death. Put in any situation, I have come up with strategies to make a trip successful. And to me, successful means good food that will give us energy to enjoy ourselves and smiling faces because ‘our food’ is BETTER than anything we might be missing out on!
I hope, in the last 12 weeks, I have inspired a couple of people to maybe try this ‘Gluten Free Living’ thing. But for many, it is a big open void of darkness. It is taunting and intimidating and overwhelming and it is SO much EASIER to pop a TUMS! Well, I am here to help, to give advice, to troubleshoot and to suggest to you that this will be the best thing you ever did for yourself. But don’t do it for two weeks and expect results. I would go on the eating plan for at least 6 months. Start with you, start with ONE child, start somewhere. I promise you, you will not regret it. And if anything, you will be healthier for trying.
I have heard people complain about the ‘expense’ of going gluten free. It is true, the food will cost more. But, I have three responses for this.
- How much money do you spend at the doctor?
- How much money do you spend on prescription drugs?
- How much money do you spend on wasted food…food that you ate just to get it out of your fridge because you couldn’t stop eating it?
Well, now you can use THAT money on food, really good food, food that will satisfy your mind, soul and tummy.
I hope my previous articles have given you a starting ground. And I hope my upcoming articles leave you ‘hungry’ for more. Here are some tips from a mom who has been doing this for 4 people, for 2 years. For those of you who received my first Newsletter this week, I have elaborated on Strategy #1. Please stay tuned for my Newsletter each month and write me if you would like to be on my email list.
Top 10 Strategies for going Gluten Free
- Go ahead…binge, eat it all, get rid of the gluten from your house.
- Make a list of what you CAN eat.
- Call ahead.
- Have references.
- Buy my list of flours.
- Think whole foods and fewer ingredients.
- Always carry food with you wherever you go.
- Stay Positive and stay focused.
- Keep reading my articles.
- Email me.
Confused? Nervous? Skeptical? No worries, I have started a Monthly Newsletter to keep you informed of the latest Gluten Free trends, another new recipe to try, an article in the current literature dealing with health and a gluten free diet AND I would like to expand on one of my tips from above on how you too can live a healthy, easy Gluten Free Lifestyle.
Believe it or not, I do not just bake. I thought I would introduce you to my fabulous gluten free dinner menu recipes. It is always a treat for my family to see what I decide to create in the kitchen for dinner. This recipe comes from the Internet and has been adapted to fit our taste buds. I have served it to company, to my family, or I have even frozen them in 2 packs for last minute lunches.
Baked Chicken Taquitos
1 cup chopped onion
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup chopped cilantro
2 cans shredded cooked chicken meat
24 (6-inch) corn tortillas
1 cup shredded Monterey Jack/ Mild cheddar blend (optional; can use almond cheese or vegan/dairy-free cheese alternatives)
Preheat oven to 425°F and oil a glass baking dish. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.
Line one pan ( I use cast iron) with olive oil. Heat both sides of the tortilla in the oil on medium heat, about 20 seconds per side. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately. Tastes great with salsa, guacamole, sour cream (optional; vegan or dairy-free alternatives available), lettuce and tomatoes and a side of Basmati Rice.