Did you know that couscous is NOT gluten free? No? Well neither did I. I thought it was some ancient, healthy grain that also just happened to be delicious and easy to cook. Turns out it’s pretty much pasta and therefore, chock full of gluten. I mowed down 2 bowls of it last week, unknowingly. The only reason I finally figured it out (I mean, besides the fact that it was delicious) was that I started having stomach pains a couple of hours later both times I ate it. I thought ‘I’m pretty sure it is GF, but I’ll just Google it to be 100%.’ It is not. It is pretty much the gluteniest gluten thing you could probably eat. Like, instead of ‘couscous’, it should be called ‘wheatwheat’. Alright, lesson learned. Moving on…
How did the rest of my week go? Well, I’ve done a pretty good job of staying away from all things glutendairysugar, but I had some pretty intense sugar and dairy cravings pop up. I realized I use dairy as a quick-fix staple for blood sugar crashes. I’ve been having to keep a closer eye on the clock to make sure I’ve eaten recently, so that I don’t find myself in the position of trying to use cheese to pull out of the blood-sugar-downward-spiral-nosedive, aka this:
I am a little worried for this upcoming weekend, though. My husband and I are going on an actual date (can’t remember the last time) and we are going out to dinner at a restaurant I’ve wanted to try for a while. I am going to try and stick to my guidelines as best I can, and I’m going to ask him to NOT let me look at the dessert menu. I have a huge sweet tooth and dessert is one of my favorite things. Unfortunately, dessert is almost completely made up of glutendairysugar. I have looked at the menu online and I think there are a couple of good options and I should walk away feeling OK with my choices.
I also have a brunch potluck I am going to at a friend’s house on Sunday. Brunch can be pretty treacherous as it typically contains lots of gluten (bagels, muffins, pancakes, etc), sugar (donuts, syrup, coffee cake, etc) and dairy (cheesy eggs, cream cheese, creamer, etc). My plan is to bring a couple of options that I know will be safe. I’m going to try this recipe: http://www.jesselanewellness.com/recipes/gluten-free-quiche/. Not sure how it’s going to taste, but I hope it’s semi-decent! I’ll be serving it to others who are not on my same diet and might not appreciate the lack of glutensugardairy. As a back-up, I’ll bring some lower-glycemic type fruit–like strawberries & blueberries as well.
I think the key to getting through the weekends is to have a plan, and to try to stick as closely to it as I can. Part of that plan should also include Plan B for instances when Plan A is just not going to work. For example: having nuts stashed in my car or purse for situations when I get too busy and feel my blood sugar dipping and can’t get to a healthy snack. Or having some kind of “sugary” substitute–raspberries, dried fruit–for when I feel like I MUST HAVE SUGAR. (It hasn’t happened yet, but I’m sure it’s coming.)
I’ll report back next week on how my No Glutendairysugar Plan A & B (& possibly C) worked out this weekend. Wish me luck!