At first, I craved carbs... bread, pasta, crackers, etc. After I ate my gluten-free lunch consisting of a protein, vegetables and/or fruit, I felt myself salivating for a piece of bread. Sometimes I'd go to the pantry, open the door, stare at a box of crackers, sniff the air and just walk away. That's pretty pathetic, I know. Adelle would cry for a peanut butter and honey sandwich, too -- which was even more pathetic and sad.
But now, my craving for carbs is pretty much gone. Adelle doesn't cry for bread or sandwiches either. I've been able to come up with some gluten-free bread recipes that make decent toast for her in the mornings. We've gotten more creative and "out of the box" when it comes to meals. For instance, I was stuck in a huge rut with lunch for the kids: sandwich, fruit, and something else, like cheese. If I tried to make anything else, the girls would protest. Now we do things like pepperoni roll-ups (just a slice of nitrate-free pepperoni rolled up and fastened with a toothpick), corn chips, apples and peanut butter, and a slice of cheese. Annie's makes a good all-natural gluten-free macaroni and cheese that Adelle asks for every day.
Overall, I try to avoid processed food the majority of the time, and instead we serve good, whole foods -- meats, cheeses, fruits, vegetables, nuts and grains. So while I do whip up a box of macaroni and cheese from time to time, we usually make homemade meals from scratch.
Adelle is nearing the end of her yeast treatment, and once that is over, she should be able to enjoy a yeast bread again. I made a gluten-free yeast bread last weekend that tasted just like "regular" bread! Yes, the texture was a little different because it wasn't made from wheat flour, but the taste was spot-on. I'm sure it will become a staple recipe in the house in the next couple of weeks.
I guess the most important question is how is everyone's health? Adelle seems great! She came down with a cold this past Sunday but already seems much better today. Cold viruses used to really wipe her out with a fever, a terrible runny nose and nasal congestion. However, this virus appears to be clearing up much quicker (knock on wood). Adelle is still spunkier than she was before treatment, and she has grown quite a bit! I just bought her clothes in September that are becoming too small now and she's gained about 2 pounds over the last month or so, up to 29 lbs now (yes, my girls are small). I have been feeling great, too. My energy levels have been up and I've needed less sleep. So far so good!
Below is a recipe for Maple Roasted Sweet Potatoes. I made these for Thanksgiving and even my mom liked them (the only sweet potatoes she ever made were the candied yams out of the can, sauteed with lots of butter and brown sugar into a thick, candied syrup - tasted great, but not exactly good for you). . These take just a small amount of syrup but offer up a bold flavor. I even ate these leftovers with an egg for breakfast -- sounds odd, yes, but pretty darn good and pretty darn healthy, too.
Maple Roasted Sweet Potatoes
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/3 cup maple syrup
2 TBSP coconut oil, melted
1 TBSP lemon juice, freshly squeezed
1/2 tsp salt
pepper to taste (optional)
Preheat oven to 400 degrees.
Place cut up sweet potatoes in a 9x13 baking dish. In a small bowl, whisk together syrup, coconut oil, lemon juice, salt and pepper. Pour over sweet potatoes and toss to coat.
Cover and bake for 45-55 minutes, stirring the potatoes every 15 minutes until tender and caramelized. Serve.