recently, i discovered a possible culprit in my seemingly never-ending bouts with exhaustion and sluggishness: wheat. after doing a lot of research into my condition, i found that lots of people deal with the same symptoms that i do when they lead an otherwise healthy lifestyle. despite exercising, getting proper beauty sleep (i need at LEAST 8 hours), and, of course, eating all non-processed foods, wheat allergies can still affect lots of different people in different ways. some complain of indigestion, others of weight gain or loss. still others, including me, experience an inconvenient lack of energy.
speaking of inconvenient, many of the things i love to cook, and subsequently eat, contain wheat. from the joe's o's in my cereal bowl in the morning to the homemade bread from jordan's new breadmaker with dinner in the evening, i can't get enough wheat. what's a girl to do?
start cooking with quinoa, that's what. it's my new favorite. tastes like cous cous, only nuttier. and i just love its texture, especially the little white squiggles that show up when it is finished cooking!
to prepare, simply combine water with rinsed quinoa in a 2:1 ratio, bring to boil in a cooking pot over high heat, then cover and let simmer for 15 minutes, until all the water is absorbed. this is your base: from here you can let your imagination run wild with this oh-so versatile whole grain.
last night, i made a batch, let it cool to room temperature, and mixed in some fresh feta, diced grape tomatoes, cucumbers, snipped basil, and thin strips of red onion. i whisked together some orange muscat champagne vinegar from t.j.'s with some olive oil and poured it over everything.
mmmmmmmmmmmmmmmm. i don't think i'll miss wheat too terribly after all.
No comments:
Post a Comment