Alright, children, I know you’re shocked, but it’s true. I cook. Not only do I cook, I cook WELL. Yep. I know my way around a kitchen and occasionally miracles occur. Hey, what can I say, even a blind dog can get a bone now and then.
I recently wrote about changing my diet drastically from an all pasta all the time diet to a completely grain free diet. I have been adhering without fail to being grain free for 5 weeks now. I feel great! While I still occasionally have bouts of insomnia, and when they occur they are horrible, I am sleeping about 90% of the time. That was my main reason for changing the way I eat – I wanted to sleep! As the days passed, however, I started to notice that it wasn’t just my sleep that was fucked up. Nope, I suddenly realized that my joints felt different. I noticed that I could breathe easier. My skin felt different. Lots going on, Jack.
To that end, I have spent more time than I expected trying new recipes. I found books, websites, blogs, talked to friends, put on my mad scientist hat, and hit the kitchen. Some things – most things – have been amazing. Other things … not so much. Regardless, it’s been fun and I am not hungry. Win all around.
Due to request, I will be sharing some of the recipes I’m using here. You will be able to find them under the “Diet” Category if you do a search. There are a few things I need to say upfront right now:
- I am not a food writer. To that end, I’m also not a food photographer. You won’t find a bunch of awesome photos to go along with these recipes. Usually I’m using my camera (iPhone) to blast inappropriate music from my Bose docking station while I cook, so there aren’t pictures. Occasionally I might get a little snapshot taken before we eat it all up, but don’t count on it. Consider it the yoga of cooking: it doesn’t matter what it looks like – the only thing that matters is how it feels.
- It’s not very often that I have recipes that are 100% my own. That said, it’s even more rare that I use a recipe exactly as written without making my own modifications. I take a little from column a, a little from column b, throw it all out in the mud for an Outsiders style rumble, and see what comes out. Don’t throw me the side eye – I swear everyone on Food Network is exactly the same way. Here’s my promise: when I can reference a source that has strongly influenced my recipe, I PROMISE I will give credit where credit is due and link to the original. Elvis knows I have had more than my fair share of folks stealing my words and ideas.
- This shouldn’t surprise you, but, um, I’m not a stickler for rules. Or measurements. I’m very much an “eyeball it” kind of cook. Of course, there are some recipes that require exacts, but others are totally a matter of taste. If recipes require exacts, I’ll do my best to make that known. They will mostly be baking recipes. Be aware, however, that for most everything else, you’ll get “a little this, some of that, a handful or so of this, however much you have left in the jar of that.” Look, I don’t have your taste buds. I don’t know what you like! Do what makes you happy, okay?
- I am NOT vegan or vegetarian. I’m sure that there are ways to make all of these recipes vegetarian or vegan (if they aren’t already,) but I don’t know how to make the conversion with 100% success.
Soooo…. here we go! Belly up, grab a fork, and dig in!
Disclaimer: I am not a doctor, chef, nor a dietician. I don’t know if grain free is the right thing for you or not. I also don’t claim to say what I cook is necessarily healthy – Mama does like her cheese. Nothing I write about food nor recipes I post have any claim to any health benefits nor are endorsed by any specific diet. It’s food, y’all. Cook it, eat it, be happy.