Gluten free transitions

Sometimes transitions are hard. I find diets fairly easy because I know there’s a start time and a finish time and I know what those dates will be. A complete overhaul of everything I eat–that’s a little trickier.

Going gluten-free has not been a smooth ride. My first week, I ate salad for every meal, hoping that would kick-start the process. It worked fairly well, until I went out for breakfast with my daughter and COMPLETELY forgot that I gave up wheat–until I was 3/4 the way through my Egg McMuffin (I know, I know–I should have stayed away from McDonald’s all together!).

I’ve been good ever since. Honest. Mostly. Except for that piece of cookie I ate 7 hours ago. Oops

I’ve discovered that I prefer the Spring Mix salad over the Iceberg varieties. And if I have cucumbers and the right salad dressing I don’t tend to miss the bread so much.

There are a few things that are difficult, things I miss, and things that lettuce be a substitute for:

Cheeseburgers.

Whew! Glad I got that off my chest! Except, I don’t have a good substitute yet. Any suggestions?

One last confession:

Garlic bread.

Has anyone found a good gluten-free alternative? I mean a good one, not just a passable one. I simply adore garlic bread, but even thinking about it makes my head ache.

Here’s a fun salad suggestion:

Tuna salad:

1 can tuna
Mayonnaise (to taste)
salt & pepper (to taste)
1/4 teaspoon wasabi
lettuce
salad dressing of choice (those who like ranch might like that–I prefer French)

Method:

Mix tuna, mayo, salt, pepper and wasabi together.
Toss the lettuce with your choice of salad dressing.
Top the salad with the spicy tuna.
Have either a drink or more wasabi handy, depending on your personal taste.

Are there any foods you crossed off your diet permanently and still crave?