My body works better when I’m attentive to what I eat. I’ve found I’m healthier when I… eat local, organic preferred but natural works, grass-fed when possible, avoid GMO products, avoid processed foods, avoid gluten, avoid sugar, avoid yeast and focus on protein. To better illustrate, when grocery shopping I visit the perimeter of the store: produce, meat/seafood department, dairy and the organic/natural section.
A side effect of these food choices created our primarily scratch kitchen, as prepared foods often contain unwanted ingredients. Therefore I’ve delved into gluten free, sugar free, yeast free baking and cooking. It’s not for the faint of heart as removing the glue, the acid and the ability to rise can leave you with disappointing results. Gluten free baking is as temperamental as a two-year old; even the humidity of the day can affect a loaf of baking bread. Over the past decade, I’ve scoured cookbooks, websites, and online blogs to find recipes. Even though they’re overhauled beyond recognition, given my needs, I credit those who’ve traveled the path before me for without their pre-work I’d be a mess.
Regarding sugar, I’ve tried all the alternatives and settled on scant use of coconut palm sugar, xylitol, honey and stevia. Regarding yeast, I never use yeast packets however I sometimes use items with naturally occurring yeast, like kefir, buttermilk, etc. Please understand I’m sharing a “maintenance/life phase” style of eating not a “clean/detox” strict regime.
Lastly, I find using some natural and/or organic, gluten free packaged foods keeps me sane. Thankfully these options now exist!