I am pleased to announce my athletic debut in the 2018 Winter Olympics as a professional curler. Inspired by the fine athletes in Sochi, I dug out a leftover piece of granite countertop and my Swiffer. I've been practicing and have found the smooth sleek ice at the Ice Cube Curling Center is not quite the same as the conditions at my practice rink, the sheet of ice that is my driveway. I hope to continue on my quest to be an Olympian as the summer months in Connecticut approach and my driveway thaws. I'll keep you updated on my progress.
In the meantime,
I am thrilled to tell you all about our most recent dietary experiment. As you are aware, The Hubbster and I spent
- Gluten Baby: The most notable result was what I like to call the gluten baby. This was not noticeable until the day after the experiment ended and I had my generous portion of gluten-rich pasta. Several hours later, I looked down right before getting into the shower and noticed that I looked about 14 weeks pregnant. I knew there was no chance of a real baby and realized it was likely bloating from the gluten. Awesome.
- Cravings: There is no question that gluten is addictive. I went through withdrawal and was irritable (to say the least) for the first couple days after eliminating it. Jen is not happy when you take her pasta away. The withdrawal subsided within a couple days and I did feel MUCH less irritable and even had a little more energy!
- The Gluten-Free Fad Trap: The grocery stores are lined with so many gluten free options, ranging from desserts to breads to pastas and beyond. I wanted to make sure that we weren't just replacing gluten products with substitutes that could be even worse for us. The gluten-free pastas may not have flour, but they do have more calories per serving. No thanks on that one!
Gluten-Free Baked Polenta and Sausage: Don't ever underestimate the power of polenta! Made with sautéed spinach, grape tomatoes and gooey melted cheese, this dish is sure to please your family. The Hubbster couldn't get enough!
Quinoa with Apples, Goat Cheese and Cranberries: One of my all time favorite recipes is this Orzo Salad with Apples and Cranberries. I decided I couldn't make it through my gluten-free week without it. So, I made it with quinoa and it came out fantastic!
Pumpkin, Goat Cheese and Sausage Spaghetti Squash: As we all know, I have a deep love affair with pasta and all the sauciness that comes with it. While dieting gluten-free meant nixing the pasta, I wasn't about to give up the sauciness! The creamy pumpkin and goat cheese mixture is a great complement to the sausage in this gluten-free, yet saucy dish!
Seared Scallops with Shallots: My grandpa was one of the pickiest eaters I've ever known. Every time he came for dinner, I had to think long and hard about what I was going to make ensuring that it would be something he would want. Scallops were always a sure bet. I remember him fondly every time I indulge in my favorite seafood.
Gluten-Free Peanut Butter and Jelly Cookies (two ways): Never would I ever expect that cookies with no flour and only four ingredients could be so tasty! Make them on a whim using ingredients you already have in your refrigerator!
Quinoa Stuffed Sweet Potatoes: Who wouldn't love a complete meal stuffed inside a sweet potato? Filled with ground turkey, creamy goat cheese, tons of veggies and nutty quinoa, not only is this dish healthy but it's also delish!
Gluten-Free Slow Cooker Butternut Squash and Apple Soup: With a hint of curry and some brown rice to add body, this soup is the perfect end to a long, snowy winter day.