My Thoughts on Dieting

Oh goodness, the New Year is almost upon us. Time sure has gone fast this year. And what an amazing year it has been for me and my family. I am thrilled that my Gluten-Free Living Articles have taken off in enthusiasm and popularity. I hope that I can get many more readers in 2011!

As you know, I write once a week here in the Boulder Jewish News, as well as send out a monthly Newsletter, getting folks connected to their gluten-free community, updating current events around town, providing another yummy recipe and approaching topics in health and medicine dealing with gluten intolerances and celiac disease. I also have a blogsite that you are welcome to visit at if you miss my articles or Newsletters, or if you need to refer to one from the past. Just go to

Anyway, I wanted to try to catch you before you all began your ‘New Years Diet.’ As a child, probably from the age of 11, I was obsessed with my weight. I think I and my neighbor started our first diet and exercise program before we even reached Middle School. And for the next 29 years it was definitely a struggle, a war against food, a love/hate relationship. You know how it is.

That is why you are rationalizing yet another diet that you think might work THIS time, because you are going to try your hardest and use all the will power you can muster. The truth is, it is not going to work, again. Something will come up, a party, an occasion, your birthday, it is always something.

When I went gluten-free nearly 2 ¼ years ago, I noticed something. I did not crave food. I did not crave baked goods. I could eat one of something and it was enough. And without even trying, I lost weight. My food struggles were a symptom of my gluten allergy. The reason my body was craving food was because it was not getting the nutrients it needed. My cells were starving and as a result, I thought that the 17th cookie I put in my mouth might satisfy me, but it never did because it couldn’t. The nutrients were not being absorbed and I was always looking for more. Before you go on your 30th or 40th diet, try just going gluten-free. It really can’t hurt and as you will see, next year will bring many more gluten-free recipes to your table so you will not feel deprived and you will never feel hungry again.

A big treat in my house in the morning is breakfast burritos. Remember those fresh tortillas from Chebe’s that I was telling you about? Just fill them with refried beans, maybe leftover from dinner, and scrambled eggs, and you have a tasty treat in the morning that will not leave you hungry an hour after you get to work.

Breakfast Burritos with Homemade Beans-10-23

16 oz dried pinto or black beans
4 eggs, scrambled
2 T chopped onions
½ cup chopped tomatoes
½ cup chopped peppers
½ cup almond cheese
1 cup premade hash brown potatoes
8 frozen Chebe tortillas

Soak pinto beans overnight in 6 cups water. Drain and rinse.
Simmer beans on high in 6 cups of water for 2 ½ hours.
Transfer beans 1 cup at a time to a clean well olive oiled pan. Heat beans up and mash with a potato masher.
Continue this regiment until all beans have been smashed. Transfer to storable containers.
Beans can be frozen or used immediately. Alternatively, place all the beans in a food processor for 1 minute.
Take one tortilla and stuff with beans, eggs, potatoes, onions, tomatoes and peppers and top with cheese.
Line these up in a glass baking dish. Place in the oven at 375 degrees for 15 minutes to melt cheese.
Serves 4

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