I have to admit I have not planned well for meals this week…I’ve gotten lazy over the last several days weeks months to be honest. And I surely wasn’t prepared for planning gluten free meals! What a blessing kind and generous friends are, let me tell you. Each day, I’m kind of “flying by the seat of my pants” and trying to pray about what to make, but it is so easy to just slip into “well, what sounds good right now?” (along with the new “and how do I substitute the gluten ingredients in it?”). It’s a process.
Today, I am quite certain gluten should not be a part of my diet, and my son’s for sure, and most likely my daughter’s. I accidentally consumed something with gluten in it last night and I have felt terrible all day…the same way I felt after absentmindedly eating Hidden Valley Ranch – tired and hung-over-ish, no motivation aside from a strong desire to crawl back into bed and sleep. Blech. I don’t think there’s much gluten-containing foods worth feeling like that. Well, except for cheesecake, maybe. And my mom’s Old Fashioned Cream Pie….
Other clues are that my son was, although active and boyish, not “spastic” and driving me out of my gourd all day. His BM today looked more like a normal one, his face looks less bumpy. And, for my daughter, the doctor’s office called and said her TSH test was a little elevated and they want to recheck in eight weeks. I so want to save her from ending up like me so if her diet is contributing to the elevated TSH, tiredness, brain fog, etc. then I want to fix it now while she is young! I also need to really watch for soy, although we don’t eat as much soy as we used to. Just something else I need to be vigilant in watching for when reading labels.
We ate fairly well today, I think:
- Breakfast was scrambled eggs and fresh apple slices. I like sharp cheddar melted on top and smothered in homemade salsa and sour cream (the eggs, of course!)
- Lunch was Millet Meatballs in Quinoa Rotini Pasta and homemade spaghetti sauce, sprinkled with freshly grated parmesan cheese and a side of fresh veggies. Very tasty! I was a little unsure if I’d like the Qunioa/corn pasta, but it was practically like “real” pasta. I love that it is made with Quinoa!
- Supper is in the oven right now: A hybrid Tater Tot Casserole. I quit buying canned soups ages ago, so it was a cornstarch-thickened gravy made with beef broth, sour cream and nutritional yeast, browned ground beef, and green beans. I am not sure if Tater Tots are safe yet (and I don’t have any in the house, anyway), so I made mashed potatoes to put on top. All in one lovely, cast iron skillet too. Love those one-dish meals!
Here’s how I made the Millet Meatballs (I just threw it together, so measurements are not guaranteed to be accurate!)
Gluten Free Millet Meatballs (NOT THM)
Easy, gluten free meatball recipe using millet.
Ingredients
- 1 egg
- 1 c of leftover cooked, seasoned millet
- 1 pound ground beef
- 1/2 tsp salt, or to taste
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion power
- 12 tsp paprika
- 2 Tbs nutritional yeast
- 2- 4 Tbs healthy oil for cooking, such as expeller pressed coconut oil.
Instructions
- Whisk together egg, seasonings and nutritional yeast
- Add millet and mix well.
- Add ground beef and mix very well. Don't be afraid to use your hands!
- Form into meatballs.
- Gently heat oil in a cast iron skillet and cook meatballs, browning on all sides.
- Continue frying until cooked through, or finish in a preheated 350 degree oven - about 20 minutes.
Nutrition Information:
Amount Per Serving: Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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