Eating like our ancestors, eating like a caveman, eating like hunter-gatherers – no matter how you phrase it, it all comes down to the same thing: the paleo diet.
The premise of the diet is to mimic the ancient humans. This is done by removing products of modern agriculture (wheat, legumes, and dairy). Instead, paleo dieters eat meals full of meat, nuts, and vegetables.
According to author Michael Pollan, however, that diet isn’t what our ancient ancestors would have eaten. On an episode of the Inquiring Minds podcast, he said, “I don’t think we really understand…well the proportions in the ancient diet. Most people who tell you with great confidence that this is what our ancestors ate-I think they’re kind of blowing smoke.”
We asked Mary Hartley, R.D. what her take on the paleo diet was, and she agrees with Pollan. “Over the last several years, researchers have learned more about early hominid diets. Early hominids from forested areas ate the fruit and tree nuts, but ancients for the savanna ate the grasses and sedges that grew there. (Millions of years later, those grasses would become domesticated cereal crops).”
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Welcome to part four of my “How to Eat Gluten Free” series. In case you missed the first three editions, check them out for some delicious and healthy inspiration in eating gluten free for breakfast, lunch and dinner.
As I’ve mentioned before, I don’t have celiac disease and I don’t adhere to a gluten free diet. However, as more and more of my friends are forced to go gluten free, I desire to know how to cook for them on nights that my husband and I host them for dinner. After all, tacos on corn tortillas get old after four nights in a row.
Additionally, because I’ve noticed feeling sluggish and tired myself after consuming particularly carb-heavy meals, I’ve grown interested in carving some gluten out of my diet just for trial and health’s sake.
With that said, let’s move onto the main event: dessert! At first thought it seems desserts are off limits for the gluten-free eater: no cake, no cookies, no muffins – basically no anything that contains flour. But thanks to the innovation and creativity of several gluten-free cooks and professional chefs, there are now countless options when it comes to enjoying gluten-free desserts.
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Welcome to the third installment of my “How to Eat Gluten Free” series. Today we’re looking at perhaps the most complicated and time-consuming meal of all: Dinner.
Most of us are so exhausted by the time we get home from work that we want nothing more than to plop down on the couch and have dinner magically appear before us – myself included. But that’s a reality most of us don’t know. Couple that with trying to find ideas for healthy, gluten free dishes and you have a recipe for dinner disaster.
If this describes your current scenario, fret not, as we’ve compiled a list of five simple and healthy recipes that will have you looking forward to your nightly meal instead of dreading it by the noon hour.
Curried Rice with Shrimp - This gorgeous and healthy dish from Real Simple takes your weeknight dinner from ‘blah’ to ‘ta-da’ in a flash. Let the exotic flavors of curry and basil win you over, and the shrimp and rice keep you satisfied for hours.
Lentil Soup - The weather may still be a little warm for soup just yet, but fall and winter are right around the corner. We say warm up and fill up with this healthy dish that features tomato, kale, carrots, and, of course, fresh green lentils.
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Sometimes the best way to analyze how the stages of change work is to look at a real life example. In this example, I will tell you a bit about my journey from using whole wheat flour several times per week to a diet that is mostly wheat and gluten-free.
Pre-contemplation is generally easy to understand. I had never considered giving up wheat or going gluten-free. Like most people I thought that using whole wheat flour was much healthier than using white flour.
Right before the Super Bowl I transitioned into the Contemplation stage as I learned more about wheat and gluten from two respected friends. Michelle had shared an article from which I learned that all wheat in the United States is genetically modified. I paid attention as Hazel ordered and asked questions of my friends about the ins and outs of a wheat-free/gluten-free diet. I slowly started making more wheat-free/gluten-free choices as I transitioned into the next stage. This could also include pinning new wheat-free/gluten-free recipes and maybe even trying a few.
I knew I had reached the Preparation stage, when I made a special trip to a new store. On my first visit, I spent a lot of time comparison shopping and reviewing suggestions from friends, but I primarily only purchased a general baking mix. As I have delved deeper into a wheat-free/gluten-free diet, I have left that store with several ingredients, some of which I had to ask for help finding. Determination is not always a separate stage from Preparation, but in this case Determination was evidenced as I slowly started telling people that I was trying not to ingest wheat products. By speaking it out loud, I was admitting my commitment to this change, as wells increasing my commitment.
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Even with road closures, more time spent in traffic, and parking rates unusual for the Circle City, it is hard to find anyone complaining in Indianapolis. We are all excited and proud to be a Super City. Despite the spike in business and catering orders that restaurant owners were already seeing the two weeks before the Super Bowl, I was able to interview a few local business owners to hear the truth about how they are or are not doing things differently for the Super Bowl.
One major rumor is that restaurants are jacking up prices to gouge out of towners this weekend, but Monon Food Company in Broad Ripple and Thr3e Wise Men Brewing Company/Scotty’s Brewhouse assured me that they are not. The Scratch Truck food truck may have to cover additional expenses during the week leading up to the Super Bowl because they will be hiring additional staff and renting out extra space for all the food preparation that they need to do, which they anticipate being up to six times what they do during a normal week. While they may not be increasing prices, all the restaurants I spoke to assured me that they will be bringing in additional staff to ensure the best service possible.
Since Indianapolis is host to the “Greatest Spectacle in Racing” – the Indianapolis 500 – every year, which sells three times the tickets that the Super Bowl will, as well as other major racing events that bring in fans from around the world, we are no stranger to crowd management. However, all of the restaurant representatives agreed that the Super Bowl is different. Tim of the Monon Food Company explained that the “press experience around [Super Bowl XLVI] far exceeds other events, so there is more excitement and more spectators who are coming to town just to party,” even if they are not going to the big game on Sunday.
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