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Growing up, I’ve had the consistent tradition of being overloaded (in a good way!) with my huge Link family. In the past couple years it has been quite different with my traveling. My immediate family of 4 has been gracious to make ends meet by traveling to me (As an RA on call until 7am in Philly they came to visit me for the holiday. Currently finishing a rotation in Pittsburgh they are coming here today!).
I do miss the rest of the family socializing, especially the ability to show and share my thanks for family through cooking. When I’m home this December, I plan to cook a family feast after the actual holiday as a ‘late Thanksgiving thanks’. Who cares about actual dates - any day can be a celebration of family!
Obviously I already have a good idea of what I want to make. They are classics with a little bit of a twist and of course, gluten free.
That is simply why I forgot to write about it. It’s a lifestyle. I’ve integrated this for over 4 months I believe and it honestly has been pretty easy.
I feel I now have more options with food rather than limited ones. There are multiple flours to baking sweet and savory things, I’ve uncovered so many new hearty grains and figured out how single items can be canned/pureed/whipped/etc. in whole new things (EX: Cashew cream, preserved lemon, rice milk). Yes, the hardest part may be going out to restaurants - but I can usually figure my way around a menu and have guts to talk to the waiters. I also don’t crave ‘fast food’ (usually loaded with gluten breads) and instead whole heartedly embrace the ability to make large batches of food at home and for others.
I am slightly upset I won’t get to have my favorite fresh tomato and mozzarella NY pizza when I go home this winter, but I’ll find a way to survive. I’ve found comfort in my own biscuits (simple!) and already have lists of sandwich bread, hearty scones and pie crusts on my to-make list to keep the carb-cravings content.
As for my ‘symptoms’, I feel pretty healthy right now. I have had less migraines since I started this. Any stress I have had is purely my own, not from my diet. And my stomach? I’ve only realized it gets bothered by too much oil or by too many lentils (random). I no longer have the ‘fun' of severe gastrointestinal problems. I do go through periods of feeling more tired than others which I think is is a combo of stress + not enough protein/iron. I’m going to restart my daily iron pill supplements and I probably should have more chicken in my meals (I’ve honestly found vegetarian meals to be easier and sometimes more intriguing!).
On an end note - I can’t wait to go home and cook for my FAMILY! That means I can share my new knowledge with them (my Mom is now interested in possibly going completely gluten-free, and she is ITALIAN!) and I will also be able to make more things because there are more mouths to feed!
Gingerbread Granola: So it only just turned November, but I already was craving some ‘holiday flavor’ in my life. I felt like making gingerbread cookies would be ‘pushing it’, so I went for a healthier protein packed option with the same homemade feel. Recipe here.
Pepita & Dried Fruit Granola: A tried and true favorite. This one never fails to crunch up in big ole’ clusters. Recipe here.
Lentil Soup: A hearty soup that can be left chunky or made smooth. This will get you through a good amount of lentils! Recipe here.
Tropical Pineapple Boozy Baked Oatmeal: Coconut and vanilla to sweeten pineapple oats? Why yes please. Recipe here.
Brown Rice Quiche with Chicken, Kale, and Preserved Lemons: Quiches were one of my ultimate favorite ‘all in one’ dishes. I have yet to venture into making my own gluten free pie crust, but this a crust made out of brown rice? Apparently it is easier - we shall find out! Recipe here.
Avgolemono: This is a Greek chicken soup dish (egg - avgo, lemon - lemono). The rich texture with hints of lemon make it the perfect comfort food for a cold winter’s day. Recipe: Gluten Free Girl Ever Day cookbook
Sloppy Joe: If you want, grab a bun and serve yourself - but honestly, just grabbing a spoon and bowl of this and you’ll find me daydreaming of childhood dinner meals at home. Recipe here.
Maple Baked Beans: Vegetarian friendly &no pork necessary - this bowl is from a crock pot wonder and just yells out EAT ME. Recipe here.
Banana Pumpkin Breakfast Shake: When you have to slide your finger over the emptied container in fear of wasting any last drop of a mix, you know it’s good. This one is a great morning comfort. Recipe here.
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