One thing I've been avoiding that sometimes isn't commonly associated with sugar is gluten. Gluten actually has a glycemic index just as high as sugar, so it affects a person's blood glucose levels in a similar way. In other words, it feeds bad bacteria, allowing the bad to overpopulate and overpower the good bacteria.
Well, I love bread. And pasta. And oats. And when the pantry is bare, I have to do without. But lots of gluten-free alternatives to all of those things now exist, even in the Greenwise section at the Publix by my house! The limitation, instead of making me feel really deprived, has inspired a foray into cooking/baking with gluten-free flours and actually made me feel more energetic and less bogged down by heavy carbs.
Here's a clever twist on two items, one breakfast and one dinner, that I loved plenty independently, but now can't wait to combine again:
FAWAFFLES!!! Thanks for modeling, boyfriend.
Our Big Fat Greek Breakfast for Dinner
1 cup red quinoa
1 cup barley
4 cups water
1 cucumber, diced
2 small tomatoes, diced
3 green onions, white and green parts chopped
1 large bunch parsley, chopped
1 lemon's juice
2 tablespoons olive oil
Rinse and then boil the two grains in water for 14-15 minutes, until most of the water is gone. Pour into a large bowl and allow to cool while prepping the vegetables and parsley. Once they've stopped steaming, toss the grains with the veggies, three-fourths of the parsley, lemon juice and olive oil. Put in the fridge to chill while you make the...
1 1/2 cups chickpea flour
1 cup millet flour
1 tablespoon arrowroot powder
1/2 teaspoon baking powder
2 teaspoons onion powder
1/2 t cumin
1 1/2 teaspoons sea salt
3 cloves garlic, minced
reserved 1/4 bunch chopped parsley
Mix all dry ingredients together. Add water, stirring until it takes on a waffle batter consistency, then fold in the minced garlic and the rest of the parsley. Heat up your waffle maker and make according to its directions.
Scoop some tabbouleh on top of a waffle, then drench with tahini sauce! So good.