Comments on: New Year’s Food Traditions

By: Carina

Carina — Fri, 02 Mar 2012 20:23:18 +0000

Hi Gina, just found this website and read your post. Roots is a bit expensiive, but I always check out their “mark-down” shelf for an inexpensive way to try new items (since GF foods do tend to be a bit pricey!). If you haven’t already found the following, I’d suggest trying David’s Natural Market in Columbia (in Wilde Lake, I think) and My Organic Market (aka: MOM’s) in Jessup at Routes 1 & 175. Wegman’s (coming to Columbia in June 2012) also has a reasonable selection of GF foods. Also try Trader Joe’s.

By: Chilled Mexican Lentil Salad with Shrimp | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.

Mon, 16 May 2011 20:54:43 +0000

[...] for last Thanksgiving’s Living Without Magazine, but other than that. Oh, and I do make Hoppin’ John every New Years Day … and I created the most delicious Hoppin’ John Hushpuppies for [...]

By: Jules

Jules — Sun, 02 Jan 2011 22:26:45 +0000

Hi Gina-
Your instincts to steer toward grains with a lower glycemic index is a good one, whether you are gluten-free or not. Perhaps surprisingly, there are more gluten-free grains available than there are gluten-containing grains, and many of those GF grains and pseudo-cereals have a low glycemic index.
Depending on the recipes you are looking to prepare, some of these grain/pseudocereal options can easily be worked into your diet at home: quinoa instead of rice as a side dish; buckwheat flour in your pancakes; flaxseed meal added to all your baked goods … these are all great places to start.
Just as it was when living with gluten, no one loses weight with cookies! All things in moderation, and try to make as many of your foods at home as possible so you can control the ingredients. Steer clear of prepared/manufactured foods wherever you can, as you’ll find that the gluten-free varieties often have more fat and calories in order to cover up for bad tasting flour. At home, I can use my GF All Purpose Four which has no taste or gritty texture in order to make anything I want and reduce the fats, eliminate hydrogenated oils and cut the sugar. When I make breads, granola, and even many pies, I use nuts, high fiber/high protein grains or pseudocereals to boost nutrition and reduce the glycemic index. I’ve also been experimenting a lot with agave syrup and coconut palm sugar with great results!
Take heart – once your body is regulated again and getting the proper nutrition from your foods, you will find a balance, return to your former energy level and you will lose that weight! You don’t sound like the type to buy a bag of cookies and binge, so don’t worry. The most important thing is to help your body rebound from celiac damage — when your body has healed, and you have time to play with gluten-free recipes, it will fall into place.

By: Gina

Gina — Sun, 02 Jan 2011 19:46:07 +0000

Pt 2. I am currently reading your book The First Year Celiac Disease. I read the first chapter and cried. Thanks so much as I am still feeling sorry for myself but I did take the first step and went to a local health food store called Roots in Clarksville, expensive but worth it. My concern is I’ve stayed away from rice and corn and ate lots of multigrain whole wheat as it has a lower glycemic index. I really want to lose the 15 pounds I’ve gained. Can I do this gluten free without completely giving up carbs other than veggies and fruit?

By: Gina

Gina — Sun, 02 Jan 2011 19:38:35 +0000

Happy New Year and god bless you. I just was finally tested and received results that confirmed my self diagnosis of celiac disease. I am 52 and was an avid fitness buff and trainer until two years ago when I began experiencing fatigue, joint pain, severe bloating, embarrassing and explosive gas etc. I also gained 15 lbs and I was told it was hormonal which I initially accepted as the answer. My 80 yr old dad endured gastro distress and all kinds of testing for at least 30 hrs and as recently as last year received an IBF diagnosis! And so my internist and gastroenterologist assumed that was the case for me to.

By: Jules

Jules — Thu, 30 Dec 2010 20:33:07 +0000

You’re too sweet, Kim! I find that folks who have put on more weight after going gluten-free are eating more processed, pre-packaged foods, and making less of their foods at home.
We’re all searching for solutions to save time, but most manufactured GF foods are higher in calories, fat, sugar, and lower in fiber and protein. There are many reasons for this, the biggest culprit seems to me that food manufacturers are trying to cover up for bad tasting or gritty GF flours by adding sugar and fat. At home, I can control for this in my own baking because my flour doesn’t have any aftertaste and isn’t gritty. Thus, my recipes can be lower in fat and sugars and still taste delicious! I also add more fiber and protein in where I can, especially in my breads, and I use sugar subs like agave where it’s easy to substitute for honey or molasses.
These are just some things I do that have proven successful for me. Take a look at the products you are buying and what you eat on a daily basis – sub in a banana or apple and peanut butter for a snack instead of pretzels and crackers, for example, and try to make as many foods at home as you can so you can control the taste, nutrition, and fat/sugar/calories. Best of luck in the new year!!!

By: Kim

Kim — Thu, 30 Dec 2010 17:22:02 +0000

Jules,

With New Years, comes resolutions. Since my diagnosis in May, I have gained 15 lbs. Do you have any suggestions for how to eat low cal/fat. You look great, what is your secret?

Kim

By: Hoppin’ John Hushpuppies | Jules Speaks Gluten Free Blog

Hoppin’ John Hushpuppies | Jules Speaks Gluten Free Blog — Wed, 29 Dec 2010 16:16:23 +0000

[...] It’s nearly New Year’s Eve and I’m a gluten-free foodie from the South. Those facts put togethether mean that I’m on the hunt for creative ways to work Hoppin’ John into my menu! (Read this post for other New Year’s Day food traditions!) [...]