Wednesday, 12 October 2011

To Be (healthy) ....or not to Be (skinny)

It may only be two days into my gluten-free diet but already I have seen how reliant I am on food. I think of food as a friend, a close personal friend, whose absence depresses me. I use food in all circumstances - when I'm bored, with friends, reading a book, watching a TV series, etc - it is a constant companion. It has the ability to instantly satisfy something within me BUT it also has a way of making me feel truly terrible about myself. 
That is a lot of pressure on food. It delights and disgusts me. Perhaps I have unearthed a rather deep and dark secret about my relationship with it.....
Last night I made my cheesy Tex Mex rice with home-made bbq sauce and it was great comfort food. However, following on from the other nights cookie torture, I made myself one gluten-free cookie which isn't even worth the washing up so you can tell how desperate I am. It tasted so good but then I felt a little guilty. Am I thinking of my gluten-free diet as a means to get thin or to fix my aching, allergic body? I think I need to dwell on this more because I started out wanting to find the source of my months of pain not to become a skinny minny. 
Anyway, day 3 begins and the menu takes a slight reshuffle. I'm looking forward to dinner.

Day 3

Natural yogurt with honey and cinnamon. A rather healthy option and a good deal easier to ingest than uncooked Quinoa.

Left over Tex Mex rice. The flavours have had time to deepen. Scrummy.

Chickpea burgers with yogurt sauce and salad. Recipe from here
chickpea burgers
Serves 2
Be careful with these burgers because if you over mash the chickpeas then the burgers will fall apart....but have no fear, they still taste good.

1 can chickpeas (400g / 14oz), drained
2 teaspoons ground cumin
1 egg
1/2 cup roasted red pepper, diced (You can use raw pepper too or even chilli)
6 – 8 tablespoons natural yoghurt
1. Pulse chickpeas and cumin in a food processor for a few seconds or until roughly chopped. You don’t want a smooth puree here.
2. Crack egg into a small bowl and whisk lightly. Add egg and pulse again for a few seconds.
3. Fold capsicum into the chickpeas by hand so it keeps its shape. Season and using your hands, form into 2 burgers. Pop in the fridge for a few minutes.
4. Heat a small fry pan on a medium high heat. Add a little oil and cook burgers for around 3 minutes on each side or until golden. Being careful when turning so they don’t fall apart.
5. Meanwhile, stir yoghurt in a small bowl until smooth and season generously.
6. Serve burgers with yoghurt on top and salad on the side.

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