Each night, as I make dinner either for myself when Tom works late, or for both of us, I wonder how we will eat in a foreign land. As I lay out our organic produce, grass fed beef, wild caught fish or free range organic chicken, I anticipate these items won’t be readily available where we are going.
As I have mentioned in prior posts, as of last August, we became gluten free, sugar free, starch free, grain and wheat free and low carb. Whew! Yes, it’s a challenge, but worth it!
For me, this way of eating has been a huge improvement in blood lipids, including glucose, triglycerides, HDL and cholesterol. With a family history of diabetes, heart disease, hypertension and obesity, years ago I became mindful of a healthy lifestyle.
Over the years I have been able to combat the obesity factor with a careful “low fat” diet and regular exercise while painstakingly sacrificing the pleasure of enjoying my most favorite foods: desserts, with a proverbial sweet tooth.
Alas, all this effort was to no avail. I found myself with heart problems for which I had surgery two years ago, hypertension for which I still take medication and borderline diabetes with spiking blood sugars an hour after eating a carbohydrate rich meal. How could this be? I followed the USDA guidelines, MY PLATE and yet, my health continued to decline.
After hundreds of hours of reading the various Harvard, Mayo Clinic, UCLA Medical, Cleveland Clinic, etc., medical studies I, ultimately, ending up reading a book that changed my life forever, “Wheat Belly” by Dr. William Davis about the destruction of the wheat that our ancestors knew, formerly 14 chromosomes, now 44 chromosomes, genetically changed with the intent to increase the world’s wheat production; a faster growing, shorter crop that can withstand the use of Monsanto’s ROUNDUP! Oh, good grief!
Last August, Tom (who went kicking and screaming) and I both gave up wheat, rice (both white and brown), grains, bread, doughnuts, cake, cookies, pies, grain fed meat, farmed fish, corn, sugar, soda pop, MSG, potatoes, starchy vegetables, and on and on. Tom has now lost 30 pounds. I didn’t need to lose any weight, but desperately needed to change my health. This way of eating did exactly that!
A few weeks ago, a full round of blood tests confirmed that finally eating healthy fat and eliminating wheat, grains, sugar, starches and reducing carb consumption did indeed change my health for the better. Tom, now a believer, will enjoy a favorite item from time to time. But I adhere to this way of eating strictly, realizing the risk is too high if I don’t.
Tonight, we’re having homemade pizza made without wheat or any form of flour or starch. Here is our homemade crust with the recipe which is easy to make.
|Homemade Grain Free Pizza Crust
Recipe for Jessica’s Homemade Grain Free Pizza Crust
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 beaten egg
Preheat oven to 350 degrees
Line a pizza pan with the dull side of Reynolds Non Stick Tin Foil
Mix cheeses and beaten egg in a bowl. Spread mixture evenly over parchment paper placed into the pan. If necessary to fill holes, sprinkle a little more cheese. This doesn’t have to be exact.
Bake in preheated oven for about 14 minutes, keeping a close eye to ensure it doesn’t get too brown. Let cool before adding toppings.
The challenge had been to find a pizza sauce without sugar. The best sauce I have found thus far is Rao’s Marinara Sauce, easily found at most grocery stores. Although pricey at $8.95 a jar, it does make four pizzas, which is less than a standard jar of sugary pizza sauce.
For the balance of the pizza, we like to add one pound of pre-cooked and drained hot Italian sausage, 3/4 cup sliced green olives, one cup, sliced mushrooms and 1/2 cup diced onions, all topped off with about 12 oz. mozzarella cheese and 1/2 cup grated Parmesan cheese. Bake in preheated 375 degree oven for about 25 minutes, again checking frequently for a perfect bubbly golden top. We love this pizza!
The question becomes, will we be able to make our pizzas in in Belize, Madeira, Tuscany, Mombasa or Mallorca? Will we have access to Rao’s or a good substitute, a pizza pan and parchment paper? How readily available are grass fed beef, free range chicken and organic vegetables?
Will we be able to find sugar free maple syrup for our low carb coconut flour pancakes? Will we be able to buy coconut and almond flour or coconut oil, staples in our diet? What about our Crystal Lite Iced Tea? Liquid Stevia? Alpha lipoic acid supplements?
If anyone knows the answers to these questions, please comment at the bottom of the post. Love to hear from you. Love to stop wondering what we’ll make for dinner! With our way of eating, it’s been challenging enough!