I finally got to meet with my nutritionist today to go over the protocol she's made up for me. It was really interesting and exciting to see how all my concerns and problems are connected and that a few small changes can really make a difference!
Some of the things we focused on tonight were various supplements and foods to avoid.
While I already try to avoid processed sugars and white carbs she suggested I try avoiding gluten for the next six weeks to see how I feel. I am actually really interested in trying this and see it almost as a challenge. Buckwheat, quinoa, brown rice and amaranth are some grains she suggested I turn my attention toward. Ok...but what the heck is Amaranth!?
Amaranth grain is actually the seed from the Amaranthus plant. These seeds can be ground into a flour, popped like popcorn, used as a thickening agent in soups or stews or be cooked and prepared like rice or quinoa. This grain is great because it is high in protein, iron and calcium, all things that my body needs! It has a nutty sort of flavour and can be stored in the fridge for up to 3 months.
I don't think I've ever come across amaranth in the grocery store, so it's my goal this weekend to find it and try cooking with it. I'll have to do some research but I do like the idea of using it in a soup. A big pot of soup simmering on the stove on Sunday afternoon sounds just perfect. And something like that would be great for lunches throughout the week.
With March around the corner I figure I can really crack down and start some new habits in the coming month. I'll cut myself some slack until then ;)
Have you ever cooked with amaranth? Do you have any gluten free recipe ideas to share?
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