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A Process of Elimination - Part 2 
Foods, Challenges and Substitutions

Here is a list of the foods and temptations. Some substitutions that fill the gap and are nutritious as well. p.s. the gf veggie sandwich is really good!

  • gluten

    Rye, wheat, barley (yep that means beer!)
  • dairy

    Anything from a cow or with casein.
  • sugar

    White, brown, cane, molasses, high-fructose corn syrup and honey.
  • coffee

    Espresso, lattes, cappuccinos and americanos.
  • challenges

    Eating in restaurants was the hardest. One because I wasn’t eating alone all of the time, secondly pizza and pastries are my nemesis. We are lucky enough to live in a health-conscious city. Even though I cook at home most of the time, when we go out Pho Vietnamese is quick and cheap. If you want to splurge The Plant is great and have gluten-free options.
  • substitutions

    These are some items I substituted in my pantry:
    • Stevia and Maple Syrup - Well the stevia went in my purse and the maple syrup went in the fridge. But those are the only 2 natural sweeteners (other than fruit) I used.

    Udi’s Gluten-Free Whole Grain Bread - This is awesome bread! For a gluten-free option is goes the distance. I love it spread it with some almond butter and sliced banana.

    • Granola - I thought I hit the jackpot once I found gluten-free oats. Took me a couple rounds to get the right flavor and crunch, but I landed on a nice recipe with maple syrup.

    • For snacking I chopped vegetables like celery, cucumber and carrots. Low-glycemic fruits such as berries, kiwis, cherries, pineapple and grapefruit. Choosing produce that is in season, local and organic whenever possible.Mary’s Grain-Free Crackers, Almond Butter store-bought or be brave like me and try to make it yourself. #patienceiskey Rice cakes, mixed seeds and nuts are a standard.

    • Gluten-Free Flour Mix - This is a must if you want to bake still. I tweaked an existing recipe and used it for zucchini banana bread and chocolate chip cookies.

    • If in the morning you have a habit like me of grabbing a steaming hot beverage with your breakfast. Finding a few tea blends that you can count on with solid flavor - go a long way. I’m now hooked on Breakfast Tea, Earl Grey and herbal teas such as Lavendar Chamomile and Green Tea with Jasmine. Steamed nut milk is also a good substitute for a fluffy latté.

    • Smooth Hummus - I wanted to try making hummus from raw chickpeas, I’ve heard before it can be healthier to soak your beans and legumes instead of using them in can form. Plus it’s less waste:) It produced a hummus with more flavor even though I hadn’t added garlic.

    • Gluten-Free Veggie Club - I was inspired by Mark Bittman’s recent book VB6. A diet of no meat before 6pm - or at the least use it as a baseline for your meat intake. It’s a tasty sandwich, even my actor-vegetarian brother approved!

    Now on to the food!