Most importantly, I never felt like I was on a “restrictive diet” during the 7-day challenge. Of course, I avoided wheat and other food products containing gluten, but I always found substitutions that suited my tastes. The key to finishing the challenge was focusing on the vast variety of gluten-free foods available to eat rather than foods I could not consume. Here are the gluten-free recipes I created during the challenge (clockwise from the upper left):
Caramelized Onion Hummus Plantain Fried Rice Coconut Quinoa with Tamari Tofu & Vegetables Chili Cauliflower Rice Bowl Banana Bread with Chocolate Swirl
As the challenge lasted for only 7 days, I cannot attest to the physical effects of a gluten-free diet. Am I going to continue this gluten-free lifestyle? Alas, I am about to begin my bread-making adventure in the kitchen, which will involve a lot of gluten. I’ll still create gluten-free recipes, though!
Here’s a quick list of interesting articles from the interwebs! A list of 14 foods you should buy organic. || Food52 How many of these Mexican snacks have you seen and/or tasted? || Serious Eats Tips for eating healthy on a tight budget. || Teaspoon of Spice Now that you’ve read about my 7 days of going gluten-free, here’s another account of a gluten-free journey || Nutritious Eats Why there’s no such thing as “healthy” sugar. || Huffington Post I have been oblivious to all these keyboard shortcuts on social media sites. || Buffer Perhaps it is a carb in wheat that causes gluten sensitivity. || NPR As much as I loathe the smell of durian, here is a great article on different varieties of durian in Southeast Asia. || NPR Totally digging these DIY color block candles. || Brit + Co. I’m going to need to put these skills to the test soon: picking a watermelon. || WikiHow
