Another great by-product of going gluten-free is that I got my kitchen Mojo back! I had become quite the take-out achiever over the past several years, which probably contributed to the increase in thyroid antibodies. But that was not always the case. Back when I was drinking heavily, I used to cook like a mad woman, (ask my husband, who cleaned up the mess!) Unfortunately, I got all of my inhibitions back when I put away the wine glasses. I know... It's pretty sad, huh? Sadder still, just thinking about cooking actually made me anxious, so I didn't cook! (See, Dr. X, how I eliminated stress triggers?)Well, having to avoid processed foods has got me back in the kitchen. I've been cooking again and, if I do say so myself, I'm not half bad! I bought a cookbook at Mother's called, Everyday Paleo and made a chicken with basil and mushrooms recipe and a chicken piccata recipe. They were both pretty yummy. My husband and I also made fish talk-0's on some nasty gluten-free tortillas, (which I did not subject my family to). I served them with a side of organic black beans and gluten-free cilantro rice that I made from scratch! (I used about half a bunch of cilantro and blended it into a cup of chicken broth, then boiled the gluten-free rice in it.) It wasn't bad for a made-up recipe. Hey, who knows? Maybe I will write my own cookbook one day! Stranger things have happened.
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