Today is a better day, finally starting to feel normal again after the gluten incident last week. I’m achy but not nearly as much as I was, that could have something to do with the ibuprofen I finally gave in to and started taking. Last night I made myself work out, I didn’t want to, I was so tired and hurting so bad but I convinced myself I would feel better after….and I did, for a little while, I consider that progress!
It was just me and the furry four-legged children in the house last night, the husband had to work (his schedule always starts to really get full as the school year gets closer to an end). I really wanted something comforting for dinner but I also didn’t want to make it. That meant something from the store that wouldn’t take long to make. Enter Bisquick gluten-free mix. I had pancakes and bacon for dinner! It reminded me of the dinners we used to have as kids when my Dad went out of town for work. My Mom always made pancakes for dinner one night when he was gone, it made it special and it was fun.
Bisquick GF pancakes are pretty good, there is a bit of a difference in texture from the other normal pancakes, but I think I’m getting used to the texture of gluten free things now. They were easy to make, I even made extras and put them in the freezer for the next time a pancake craving hits. A couple of pancakes, some real maple syrup and a couple of strips of really good bacon (made in the oven because it’s so easy that way) made for a really good dinner that made me feel comforted.
No recipe today, I don’t have one to share. Just a recommendation that if you haven’t already you should check out the Bisquick GF mix, it’s just as versatile as the original and it makes good pancakes. I found some recipes using it on the Betty Crocker website today; they have a good GF recipe section (http://www.bettycrocker.com/recipes/health-and-diet/gluten-free). There are also recipes that use the Betty Crocker GF cake mixes. I’m going to be trying some of them soon. The GF chocolate chip scones sound yummy!
Finally, I thought I would mention a book I’m reading right now that was recommended to me by someone that writes a gluten-free column. The book is Wheat Belly by William Davis, M.D. I’m not too far into it and I have already had a bunch of moments where I thought “aha!” to myself. He explains how the wheat of today is so different from the wheat of even 50 years ago which may be one of the reasons why so many people are coming up gluten intolerant. It’s interesting, I’m not going to preach about it, I recommend reading it if you are at all interested in the effect the wheat of today has on the body. As a matter of fact, I’m only about 100 pages in and I have already talked with my husband, who has diabetes, about removing wheat from his diet as well. It will be interesting to see if that helps him with the up/down of his sugars, despite eating better and using insulin.
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