Tag Archives: gf

Burden of Proof (or yes, Virginia, ditching grains really does make you shrink)

It’s been way longer than I planned for it to be before getting back here to post again. Between the kids, the puppy, the house, the job, the very occasional date (don’t get all excited, no I haven’t found “HIM” yet but it sure is fantastic to get out and talk to adults!) and every other little thing life throws at us when we have the cojones to make any kinds of plans, I’ve just been running crazy.

But I promised pictures and here they are. The first one is in June 2013, a week after THE BREAKUP, in full-on uglytastic 80s garb for the moms’ dance in my daughter’s recital. Fat, depressed, sick, unhappy, exhausted, in physical and mental pain. It is not easy to share this picture but I know that so many people (including me, still!) need inspiration, and need to see with their own two eyes that there IS a life outside of the one they feel trapped in. The second picture is from today – January 31, 2014.

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I have not stepped on the scale since the last post. I’m fairly certain that I’m at upwards of 30 lbs. lost now. The numbers aren’t critical to me, how I feel is – and I feel great.

Do I cheat sometimes? Hell yeah. Especially if we’re going out to dinner, I will have whatever I want. But I am very careful not to go too far, and to keep myself on track at home because that’s where I eat the majority of meals.

I also feel compelled to add that this hasn’t just been a matter of dietary change. I have done a tremendous amount of mental and emotional work in the past four months. I am convinced – pathological disorders notwithstanding – that it is almost impossible to see long-term physical improvement/weight loss without doing the mental work along with it. I know there are those who will disagree, and that’s fine, but I have spent an adult lifetime battling my weight and energy levels (with thyroid problems on top of everything else) and I can say without reserve that until I began to fix some of the seriously off shit upstairs, the downstairs stayed fat.

That said – I know some of you have been begging for more practical ideas, recipes, meal plans, things you can put into action every day in real life, so the next post will focus on those issues.

Until then, please share your thoughts and stories with me in the comments!

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Grainless Pumpkin Bread

Pie pumpkins (aka sugar pumpkins – the small ones) recently went on sale for a dollar apiece at Kroger, so I grabbed one on a whim and decided I’d figure out something warm and autumnal to do with it later. Last night was “later” and the end result was a moist, delicious, you’d-never-know-it’s-grain-free pumpkin bread (honestly I can’t believe how moist it turned out). Perfect with chili, stew, or as a grain-free dish to pass at Thanksgiving.

You could use canned pumpkin for this bread if you wish. I used one small pie pumpkin, which yielded just the right amount of flesh for the recipe. I did not squeeze the liquid out of the flesh. I did stick it in a bowl in the fridge for about a day, simply because I got sidetracked by something else and had to postpone making the bread, I don’t think this affected it much though.

I loosely adapted this recipe based on a grain-free pumpkin bread recipe from Wellness Mama. I have a coconut-sensitive child so I have to adjust recipes calling for coconut flour, and I’m very happy with how this one turned out. As a bonus, bean flour is considerably cheaper than coconut flour. I’m also eager to try this bread with bananas instead of pumpkin.

Grainless Pumpkin Bread

1-1 ½ cups pumpkin (fresh or canned)

4 eggs

¼ cup olive oil, coconut oil, or softened butter

½ cup garbanzo bean flour (or coconut or other flour of your choice)

¼ cup ground almond/almond flour

½ cup brown sugar (or ¼ cup honey)

1 teaspoon baking soda

1 teaspoon vanilla

1 Tablespoon cinnamon

1 teaspoon nutmeg

1-2 Tablespoons milk, added a little at a time

Preheat oven to 400 and butter an 8×8” pan or a muffin tin

If you are using fresh pumpkin, cut the pumpkin in half, scoop out the guts, poke holes in it, and place flesh-side down on a microwave safe dish. Microwave for ten minutes. Alternately, place on an oven-safe dish and bake at 350 for 30-45 minutes or until fork tender. Allow to cool then scrape the pumpkin flesh off the skin. Use a potato masher or food processor to mash the flesh.

Add all ingredients except milk to the pumpkin and mix well. Batter should be thick and not runny, but pourable. Add the milk slowly so that you don’t overthin the batter. Pour into pan or muffin tin and bake 20-25 minutes for bread, and 13-15 minutes for muffins. Bread is done when it’s springy and no longer wet on top. Allow to cool for a few minutes before cutting.

Grain-Free Pizza Crust

I can honestly say the only food I truly miss since going grain free is pizza. Oh pizza, how I loved you. Your hot, melty, cheesy goodness filling my mouth with an explosion of familiar, comforting yumminess. The ease of laying you out in front of the whole family and hearing no one say “ewww”. The excruciating pain you put me in that night I ended up in the ER…oh…wait, yeah, that’s why I stopped eating you….

I was so disappointed I couldn’t have pizza anymore. But then – THEN I read about a wonderful thing: grain-free pizza! The heavens parted, the angels sang, and I rolled up my sleeves.

The first recipe I tried was a cauliflower pizza crust, with minor success. It was yummy, but couldn’t be picked up in the hand like a regular piece of pizza (granted, this was likely due to my ineptitude at making it). The gluten-free kid and I ate it but the other kids wouldn’t touch it.

In my quest for a more “pizza-like” experience, I decided to modify an existing recipe from the book Internal Bliss. The original recipe calls for hazelnut flour, which is $13/lb. at my local Whole Foods, thus defeating the idea of eating grain free on a budget for regular people. Instead I used garbanzo bean flour, a veritable bargain at $3/lb. (recipe below).

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The result was surprisingly good. It was crispy, slightly nutty, and could be held in the hand like normal pizza. Even my extremely picky teenage boy liked it, and this child thinks everything other than Hot Pockets and ramen noodles “tastes weird”.

I do think next time I will substitute a little ground almond for part of the bean flour, just to mitigate the strong flavor a bit and lighten up the texture of the pizza crust. If you don’t have a coconut-sensitive person in the house as I do, you could try part coconut flour instead (and let me know how it works out!).

Obviously this grain-free pizza crust will not work for those on a paleo or low-carb diet. I use beans sparingly, but don’t mind having them for a once-in-a-while treat like pizza.

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Grain-Free Garbanzo Bean Pizza Crust

2 cups garbanzo bean (chick pea) flour (I used Bob’s Red Mill)

2 large eggs

1 Tbsp. olive oil (or oil of your choice)

1/2 tsp. sea salt

1/2 tsp. garlic powder

1/2 cup water, give or take

a handful ground almonds or almond flour (optional)

Preheat oven to 400 and generously grease a pizza pan or sheet tray. Combine the bean flour, eggs, oil, garlic powder, and salt. Add the water a drizzle at a time until the dough comes together, forming a sticky ball. Sprinkle the ground almond onto the pan (it acts just like cornmeal, creating a stick-free surface for the pizza crust). Use your fingers to press the dough ball into the desired shape, working from the center of the pizza dough outward. This recipe makes about a 12″ crust. Bake for 5-8 minutes (longer if you want it crispier), add sauce, cheese, and toppings and bake for a few more minutes until toppings are hot and cheese is melted.

Do you have a favorite grain-free pizza crust? Please share links and ideas in the comments!