In the past three days, I took a trip to my local Dunnes Stores to investigate what they stock. To my surprise and delight, they offer quite a large variety of wheat free/dairy free products which are readily available in their own specific section of the shop. I also experienced two firsts since finding out about my intolerances:
1) My first trip to a Health Food Store to stock up on essentials.
2) My first trip to an Artisan Food Market with the specific intention of buying wheat and dairy free goods.
The former visit happened in my home town. I planned to scour the shop's stock in order to figure out what sorts of alternatives were available. The Health Food Store or Co-op provided me with Glenisk goats milk, a gluten free bread mix and some chocolate and biscuit/snack alternatives:
Foreground: Lentil Pie and Chocolate Brownie Background: Tomato Pasta Sauce & Olive Oil |
During the rest of this week, I aim to keep on track with my food plan and to investigate alternatives to bread and pasta, as the wheat free alternatives did not agree with my taste pallet. A good friend has been invited for dinner on Saturday so it will be very interesting to prepare a meal for somebody without intolerances. Luckily, my boyfriend has been very understanding. We take it in turns to cook or prepare a meal together when our schedules allow it, and he has been very aware of my intolerances and this is making the process a lot easier to adjust to. On a personal level, I have already been feeling the positive effects of eating a diet void of processed food types. I'm feeling more hungry, my appetite feels more genuine and not just a reflex accountable to reaching a particular point in the day. I hope this continues and that my energy levels also keep improving. Until next time...
Alternative to pasta is surprisingly veggies! if you cut courgettes and/or leeks into thin strips, blanche then in boiling water for a few min (cooked to your liking) its similar to pasta, but without the bloating. Also with leeks, you can use them like lasagna sheets: cut the leek to the middle and try to flatten the layers out, blanche for a few seconds, then layer across like the pasta sheets :)
ReplyDeleteI've heard of this before, thanks for reminding me! Sounds really lovely, have you tried it? Thanks for the comment :)
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