ADHD

For contrast, here I am in a sane moment

Wow, I just went back and read my post from last night. I’m not revising anything or making any apologies, because it is a totally accurate reflection of last night’s state of mind, and I’m sure I’m not the only person to make major dietary changes to have these feelings.

Today I’m back in proactive mode and I did something radical: I cooked. Some highlights:

  1. I tried corn pasta for the first time, and even though it’s a high glycemic index food, I can still pair it with meat to lessen the blow. It is also delicious and the texture very similar to regular wheat pasta. I’m honestly delighted.
  2. My hands smell like fresh basil from the garden. I made a red sauce to go on the pasta…it’s not bad. And I like smelling like basil.
  3. Because I’m self-employed I can do this in the middle of the day. That feels like a little bit of an adventure. And I like an adventure.

So see, it isn’t all bad, this gluten-free life. Later I am going to the grocery store because the kids are coming back, and since I’ll be driving the cart, I can put lots of gluten-free options into the buggy.

I have a few unresolved issues that I need to attend to (I’m VERY into numbered lists at the moment):

  1. Figure out how to make an amazing gluten-free cream sauce.
  2. Find a recipe for a good gluten-free dumpling/pie dough.
  3. Figure out what to do with myself when all I can do is cry on the floor. (pause) Scratch that, sometimes I think it’s okay to take a few and cry on the floor.
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2 thoughts on “For contrast, here I am in a sane moment

  1. Hi there – my partner has been gluten free her whole life, so I mostly eat gluten free at home with her. I understand that you have to change a lot of things, and be more aware of everything you eat. That is a loss and a major adjustment. People don’t always understand gluten free, but your dietary needs do not make you rude.

    Here is a pie recipe: http://www.glutenfreeda.com/nov11-perfect-pie-crust.asp
    http://www.glutenfreeda.com/recipe-view.asp?cat=13&id=2705

    There is some really great brown rice pasta called Tinkyada, to move down the glycemic index. Quinoa is also great and low glycemic, though it needs lots of rinsing before cooking.

    You will find your way, and dissolving on the floor is a step in the right direction. Email me if you want advice. And I recommend a Bards Tale beer when you need um, a break.

    Best of luck, Tracy

  2. And here we see the magic of the internet: Thank you Tracy 🙂 Your comment put a smile on my face, truly. PIE RECIPE: THANK YOU.

    “That is a loss and a major adjustment.” – thank you for that. Yes…it is both. The worst moments are when I thought I had my bases covered and have an accidental gluten ingestion.

    Brown Rice pasta! I will try that! The corn stuff was really delicious but…not glycemic index friendly.

    I haven’t gotten to the Bard’s Tale yet but the GREEN’S is not half bad either! Just tried the Dark Ale – it was ok, I think I liked the Medium better.

    Thank you for your response. I know I’ll get through this and I really DO appreciate helpful suggestions from people.

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