First of all, thanks for all your comments yesterday. I definitely plan on looking into some of your suggestions about food eliminations to help ease the symptoms of Hashimoto’s. Having said that, it will probably be after the holidays. There’s going to be a lot of gluten in my life in the next month and a half. I fully embrace the gluten right now, as evidenced by my food choices yesterday.
It really is the most amazing time of year for food. When The Fella and I bought groceries at Trader Joe’s this week we stockpiled Turkey-less Roasts (made with vital wheat gluten) with stuffing and mushroom gravy. If you’ve never had a tofurkey you’re missing out, it’s some good eatin’ and a lifesaver on nights when you don’t want to chop, dice, stir, and sauté. I just dump it in a baking dish with some asparagus and call it a meal.
As far as seasons of eating go, I’m definitely a fall/winter girl. I like heavy foods: soups and stews and roasts. Summer is great, but there’s only so much smoothie and salad eating a girl can get behind. Once the cool weather hits and I can fire up my oven again without fear of turning my apartment into a sauna I’m a happy girl. I’ve already put in a request to my mother for a beef stew for my birthday dinner with the fam (The Fella will be fed, but he’ll totally be missing out on some good home cooking) and have serious plans for T-day damage.
The one food I look forward to eating every year is sweet potato pie. It’s a total comfort food that I only make once a year. I’m not much of a pumpkin girl, but sweet potato fills that orange-tinted pie void in my life. I once made one for The Fella’s family and they didn’t know what it was, but I say surrender to the sweet potato and you’ll never be sorry. I’ve attached my recipe below.
- 1lb canned sweet potatoes in syrup (you can also boil them fresh if you'd like, but you might need to add more sugar later)
- 1 graham cracker pie crust
- 1 egg
- 1/8 tsp pumpkin pie seasoning
- 1/8 tsp cinnamon
- 1/4 c. unpacked brown sugar
- 1/4 c. maple syrup
- 25+ marshmallows
- Pre-heat oven to 350 degrees (or 375 depending on oven, mine runs a little hot so I go with 350)
- Mix and mash all ingredients (except for marshmallows) together
- Pour sweet potato mixture into pie crust
- Bake at 350 for 40-45 minutes
- Add marshmallows until they cover top of pie completely, bake for an additional 5-15 minutes until marshmallows are golden brown
- You'll want to let this cool for about 10 minutes before serving. It should still be warm, but not scolding hot.
Here are my gluten-y eats for the day…