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|01-05-2011, 06:39 PM||#1 (permalink)|
Join Date: Feb 2010
Location: San Francisco, CA
Gluten Free January
It's a month-long challenge to go gluten-free in January. I like these kinds of challenges because it forces you to adopt a lifestyle change for a "trial period" of a month and if it doesn't work for you, you don't have to do it anymore, and you don't risk wrecking yourself in the span of a month. Just thought I'd throw this out there. I'm doing it.
Gluten Free January
1) eat real food - more vegetables, moderate meat, moderate fruits, less grains, less sugar, less vegetable oils.
2) exercise - moderate intensity cardio, sprinting, heavy lifting, dedicated stretching and mobility.
3) live - relax, de-stress, meditate.
Disclaimer: I'm not professionally qualified to make any formal recommendations. I've just done my homework and I'm my own guinea pig. All of my data, unless otherwise cited, comes from a sample size of n=1 (me).
|01-05-2011, 07:32 PM||#2 (permalink)|
Join Date: Dec 2010
Actually, gluten free opens up a whole new world of better nutrition. I won't join you because I have been low gluten for the past couple of weeks with my granddaughter visiting.
Gluten free Rice Stuffing
1/2 cup brown rice
1 cup water
1/4 cup each, chopped onion, grated carrot, chopped celery
1 tsp poultry seasoning (check ingredients or mix your own)
Turkey or chicken broth (check ingredients or use fresh broth)
Partially cook rice in water. Mix in vegetables, seasoning and about a cup of broth. Put in small casserole dish and cover lightly with foil. Bake for about an hour in 350 oven.
Hot Vermicelli Lunch
1 serving of bean vermicelli noodles
1/4 cup frozen beans or peas
1/4 cup canned chickpeas or other legume
1 tsp flax oil
1/2 tsp dried basil
Cover noodles in water and bring to a boil. Let sit in water till noodles are tender.
Cook beans or peas. Drain excess fluid from noodles and vegetables.
Mix all ingredients and serve. This can be put in a thermos and brought in a bag lunch, just let the noodles sit in hot water for less time.
I should have some Quinoa recipes around as well.
Age 56, 5'6"
Start date - July 3, 2014 - 330
|01-06-2011, 01:31 AM||#3 (permalink)|
Join Date: Mar 2010
Sorry, no thanks. We were a GF house for 4 1/2 long years. Our oldest was allergic to wheat until she turn 6. Can I tell you how bad some of those binges were? I might do a GF diet in April to prep for a race I'm thinking about doing. But we'll see, I'm still a long way from being able to finish without embarrassing myself.
Starting weight: 244.6 lbs. 10/01/09
Pounds lost: 80.6 lbs
Current weight: 164 lbs
Goal weight: 120 lbs
Weight to go: 44 lbs
Goal Date: 1/1/13
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