Friday, August 30, 2013

Potato Chips & Newly Gluten Free

There have been some minor changes here at the urban homestead. First, I have made the decision to make some dietary changes. I have a chronic autoimmune disorder since I was 20. Well over 30 years. It's not life threatening but it is a nuisance. It's one of those maladies that doctors can't cure.

Recently I stumbled upon some forums and read posts from others with my same illness that had benefited from going gluten free. On August 16th I cut out all wheat, rye and barley and immediately began feeling better. On August 26th I decided to eliminate processed sugar from my diet. It is also a trigger for my autoimmune disorder. I understand it takes a month to see most results and a full 6 months to get it completely out of your system. However I have already seen these changes:

*As of today I have lost 1.5" from my hips and a full 2" from my waist. No, I am not exercising.
*My skin is clearing up. Even the skin on my face has improved.
*My joints feel much better. My knees no longer hurt.
*My gums are in much better shape.
*I have more energy.
*Food tastes better.

The only real hardship? I miss beer. Yes, I know there if GF beer out there but I am used to drinking my husband's delicious home brew.

I also need to find a good salad dressing without added sugar. Or learn to make my own. I am a beekeeper so I am going to use raw, unpasteurized honey, from my bees, as my only sweetener.

The immediate weight loss was a happy revelation. I wasn't expecting it. I always wondered why I kept gaining so much weight when I really don't overeat. Apparently my body couldn't process the gluten. I look forward to getting my skinny body back. Stay tuned as I chronicle my GF/SF journey. Meanwhile, here is a nice snack you can whip up if you find yourself with an abundance of potatoes. I used sweet potatoes for this batch.
Baked Potato Chips 
Potatoes, any kind.
Olive oil
Slice the potatoes thin. I used a mandoline. Soak the potato slices in an ice bath for 10 minutes. Drain well and blot dry. Place in a bowl, drizzle with some olive oil (just enough to coat them) and mix them with your hands. Spread them out in a single layer on a baking sheet, sprinkle lightly with salt and bake for 20 minutes at 300 degrees. Watch them the last few minutes to make sure they don't burn. You want them crispy and slightly golden. You may have to adjust the temperature as all ovens vary. Enjoy!
NOTE: I can't report on how well these store since they didn't last that long. ;-P

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