Changes on the horizon
There are a lot of things changing for me this year. I’m married, unusually busy at work and am committing myself to a new diet. What, what? Yep, Vita and I have committed ourselves to a VERY limited carbohydrate consumption and low carb options whenever possible. We’re also making a big, big effort to go gluten free.
I’ll add a personal note here and say that I’ve battled terrible stomach aches and lower gastrointestinal problems for years. I’ve been tested for everything under the sun and no one has been able to give me answers for what ailed me. Despite a negative test for Celiac Disease, I’m fairly confident that I have a gluten allergy or sensitivity. When I went on the South Beach diet many months back, my problems had all but disappeared. So, my wife and I have made the commitment to giving gluten free living a go. For me, this will be especially difficult, since I’m a huge fan of bread, etc. I’m not saying I’ll never have gluten again, but we’re giving it our absolute best to make some healthy changes.
This will obviously affect some of the recipes you’ll see here on Diary of a Would-Be Chef. But I can say, that it will also renew my dedication to posting. I’ll have a weekly soup recipe and a weekly menu each Sunday night. Then you can expect at least three posts a week featuring food from the menu. With a gluten free diet, you can expect many new recipes. I’m making a special effort to be sure that the recipes are fresh and different. If we’re going gluten free, I’m going to become the best damn gluten free chef out there.
So, stick with me, I promise to be honest about everything we end up making, even if it goes to hell in a handbasket.
Thanks for reading.