What I'd give for a bagel, toasted and buttered ...
I actually almost forgot myself this morning when I came downstairs after a rough night. I grabbed the newspaper from the front porch, where Ellie leaves it for me, and came into the kitchen, hungry, and thinking about how good my morning bagel would be.
Except, of course, that I'm on my second day of a gluten-free trial.
I still don't have a good breakfast figured out, especially since I have to take my antibiotics two hours before or six hours after having dairy products. (That makes it challenging to eat yogurt.)
Yesterday, I bravely tried one of the gluten-free freezer waffles my neighbor, Joan, had given me. She warned me that her son, Andy, refused to eat them and only wanted fresh waffles off the waffle iron. I figured he just had good taste, since who wouldn't prefer a freshly made waffle to one that had been mass manufactured and frozen?
When I opened the package, the smell alone was almost enough to put me off, but I persuaded myself that once I toasted them, buttered them and smothered them in cinnamon-sugar, they could be made out of newspaper and and I would like them.
I was wrong.
Strangely enough, the waffles did taste like a wad of cinnamon-sugar-covered newspaper ... and the cinnamon-sugar was not enough to persuade me to take a second bite. Bleh!
I ended up eating a banana and some cheese and (rice) crackers for brunch yesterday. The crackers also smelled suspicious, but luckily with a small square of Tillamook Vintage White Cheddar Cheese on top, it turned out to be a tasty breakfast. (I stopped eating orange cheddar cheese in college when I learned during a semester in England that American cheddar is only orange thanks to food coloring. But the Tillamook Vintage White is by far my favorite American white cheddar.)
With my limitations on not eating fresh fruit or veggies while my intestines continue to bleed, it's been challenging to find things to eat that satisfy my tastebuds and my tummy. I know I'll get there, but it's challenging.
For anyone else struggling to go gluten-free, a friend sent me to GlutenFreeGoddess, which has a great starter guide with advice for finding one's way through the maze of switching to gluten-free as well as recipes and such. There's also a good Quick Start Diet guide at the Gluten Intolerance Group's site. I also liked their "easy to find, easy to fix" list of things you can eat safely while you're in transition.
Again, I'd love feedback and advice from folks who are also going down this path or have done recently enough that they remember what it was like at the start. What do you eat for a gluten-free breakfast?
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