Day 31 of 31 Days of Eating Gluten Free - And Feeling Great!


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Wow! It's already October 31st, and I've almost completed another 31-day gluten free challenge. Last October was the first time I had tried to go gluten free for longer than a week or two, and it was difficult. I had my stash of gluten-free breads, bagels, pancake mixes, etc., to help me get through it. This year I relied more on rice, quinoa and potatoes to satisfy any carb cravings that came up.


I'm learning to eat more vegetables and fruits each day, and feeling great about it! I actually want salad instead of a sandwich for lunch. I prefer my smoothie for breakfast. I love a large plate of vegetables at dinnertime. Why? It just tastes good to me, and I feel so much better when I eat that way. 


My daughter has continued to be gluten free now for over a year, which is really hard to believe! She used to live on pasta and bread. It's comforting to see how much better she looks and feels now, a year later. She has more energy, clearer skin, and just seems much happier. Of course, planning her wedding is responsible for some of that!


Our little challenge proves that habits can indeed be broken. It's not necessarily an easy thing to do, but we truly can get used to just about anything, good or bad! Going gluten-free for one month out of the year and detoxing every quarter have helped me break some old habits and develop many new ones. 


I hope you've followed my journey and perhaps even joined me in it! If so, what were some of your favorite things about it? Send me an email or FB message and let me know! Here are some of my favorite things:

Corn and rice pasta, a true Italian dinner,                 (See Day 20)

Quinoa Acai Breakfast bowl, in my book a winner!      (See Day 13)

Salads and pancakes and sauces with zing,  (See Days 4, 6, 8 & 27)

These are a few of my favorite things!


When the urge comes,

For some hot bread,

When I'm feeling sad

I whip up a few of my favorite things,

And then I don't feel so bad…


Speaking of favorite things, I'll leave you with one last recipe from a friend whose entire household is gluten-free! 


And, Happy Halloween!   (See Day 30)


Gluten Free Buckwheat Crepes

from Laura Brown Prices's kitchen


3/4 cup gf buckwheat flour (we use Red Mill) 

1/4 GF all purpose flour mix (really any brand will do) 

1/2 tsp salt 

1-1/4 cups of milk OR coconut milk (I use skim milk) 

3 large eggs 

4 Tablespoons melted butter OR light olive oil (I use butter - TIP - DO not add butter hot to the mixture - let it cool first. Made this mistake once and it ruined the mix)


NOTE - You have to let the batter rest for AT LEAST 2 hours - even more is better. I find it works best if you make it the day before, refrigerate and then use the next day for a great breakfast or dinner. 


Combine milk, eggs, butter or olive oil and mix in blender. Pulse just until combined, not more. (WET) 2. In a bowl, mix GF buckwheat flour, GF all purpose flour mix and salt. (DRY) 3. Add dry mix to blender with wet mix and pulse until just until combined and smooth. 4. Allow the batter to rest. (See above.)


TO COOK - Best to use an 8-inch crepe pan or skillet with low sides. Add 1/4 tsp of oil to the skillet and brush to coat skillet (do this before each crepe). Pour 1/4 cup of batter on heated skillet. Swirl until the bottom of the pan is covered with batter. Cook about a minute and flip carefully. After flipping, you can add your fillings -we like chocolate chips, and ham, cheese and broccoli - but you can add anything. Fold one side of crepe over filling and flip once more (just gets the cheese/chocolate chips evenly melted) and then remove and MANGIA!!!

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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™