Here is the single most important ingredient I’ve found to being successful at this:
Focus on what you are adding in and what you get to do, rather than what you are missing out on.
I was led to eat gluten-free after a year of making homemade bread. It was awesome – for my afternoon snack, I would often have a fresh slice of warm bread with butter. Delicious! Then I learned more about my family history, and I began dealing with some autoimmune issues. It made sense for me to switch to eating without gluten.
The first 2 or 3 months, all I could think about was fresh bread, doughnuts, pasta. Then I caved and thought, “I think I can have it again, right? I’ll be fine.” Symptoms returned though and so it was back to no gluten.
This time around, I focused on making things I loved, yet without using gluten. Chicken and Dumplings, biscuits, chocolate chip cookies, zucchini bread, muffins. I also looked for new recipes to love. This approach made a HUGE difference. Living without gluten no longer seemed like a burden. I noticed that I made healthier choices by default – since I couldn’t have most doughnuts or cookies any longer, if I attended an event with those items, I didn’t eat them. Less weight put on! Score!
So much of life is how we look at it, right? So we get to choose. Try it for a while. What do you GET TO DO because you can’t or won’t eat gluten?!!!
~ Savvy Food Mama
*That is a gluten-free bagel