Getting Started
I have been talking for months now about sharing recipes with others. Friends and family ask me for various recipes and even suggested I make a cookbook. The cookbook idea was flattering but also an overwhelming project to begin. I have cooked a variety of foods for family over the last thirty years but really couldn't envision what the focus of my cookbook would be. Nor was I feeling like an expert on the subject of cooking either. I'm just a home cook who has had a lot of successes and failures through trial and error. For the past year I have been working on creating recipes, reworking older recipes to be healthier and in the process I began seeing that focusing on healthier eating, creating recipes that were easy to make and sharing my cooking experiences here was just the direction I want to take.
I have dabbled in vegan and vegetarian cooking for many years as well. I most often prefer a vegan or vegetarian meal but haven't taken the complete leap away from meat. I eat vegan meals at least 6 days a week, sometimes 7 days a week but will occasionally have some meat or fish. Recently I had an annual physical and although things were pretty good, I could benefit even more from loosing weight and getting my overall cholesterol down a little. Yep, those little pounds have been creeping up over the years. My doctor recommended a nutritionist at the clinic, which I went to see. She wants to see me eating a vegan diet at least 5 days a week, as well as gluten-corn-soy free. That certainly gives me a focus for recipes in this blog and perhaps keep me on track with my own health goals.
In 2007 I began gluten free cooking with my daughter when my grandson was diagnosed with multiple food allergies, one of which was wheat so we were also starting to cook gluten free. Shortly after my daughter was tested and learned she also had food allergies and a wheat intolerance. Four years into our allergy-gluten free cooking, my husband got a new job and we had to move very far from family. It's been three years since our move and my gluten free cooking has become rusty or rather non-existent since then. In just those few years there sure has been an increase in the types of gluten free flours available. It's time for me to get reacquainted again with all the gluten free flours and also rethink gluten free baking from a healthier perspective than when we first started. When my daughter and I first began gluten free baking the goal was simply to make an alternative baked item to the wheat version. We were not thinking at that time about whether it was a white flour or whole wheat flour version or equivalent. So my new mission with gluten free baking is to make things that are more whole grain and not white flour equivalents.
So here goes...getting started...transitioning into a healthier me! I am just going to jump in here and let this blog develop as a work in progress.
I have dabbled in vegan and vegetarian cooking for many years as well. I most often prefer a vegan or vegetarian meal but haven't taken the complete leap away from meat. I eat vegan meals at least 6 days a week, sometimes 7 days a week but will occasionally have some meat or fish. Recently I had an annual physical and although things were pretty good, I could benefit even more from loosing weight and getting my overall cholesterol down a little. Yep, those little pounds have been creeping up over the years. My doctor recommended a nutritionist at the clinic, which I went to see. She wants to see me eating a vegan diet at least 5 days a week, as well as gluten-corn-soy free. That certainly gives me a focus for recipes in this blog and perhaps keep me on track with my own health goals.
In 2007 I began gluten free cooking with my daughter when my grandson was diagnosed with multiple food allergies, one of which was wheat so we were also starting to cook gluten free. Shortly after my daughter was tested and learned she also had food allergies and a wheat intolerance. Four years into our allergy-gluten free cooking, my husband got a new job and we had to move very far from family. It's been three years since our move and my gluten free cooking has become rusty or rather non-existent since then. In just those few years there sure has been an increase in the types of gluten free flours available. It's time for me to get reacquainted again with all the gluten free flours and also rethink gluten free baking from a healthier perspective than when we first started. When my daughter and I first began gluten free baking the goal was simply to make an alternative baked item to the wheat version. We were not thinking at that time about whether it was a white flour or whole wheat flour version or equivalent. So my new mission with gluten free baking is to make things that are more whole grain and not white flour equivalents.
So here goes...getting started...transitioning into a healthier me! I am just going to jump in here and let this blog develop as a work in progress.
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