Skip to main content

Gluten-Free and Up With the Birds

Oh my goodness. For years I  sleep exactly 9 hours each night. It is a burden. I have to schedule my life around it and it leaves less hours in the day. For 8 years prior to 2011, I took a two hour nap in the afternoon on top of the 9 hours of sleep each night to be able to make it through the day.

In December 2011, my nurse practitioner found the right mix of thyroid medicine that my endocrinologist refused to adjust to for the two years before that. God bless her. Since that time I don't feel the need to take naps in the afternoon, but I do get a tired from the day's activities and need to rest.

Up until now, I always blamed it on my thyroid issues that weren't discovered till 2009 and that my body just needed to rest and rejuvenate. I rest at 3 or 4p and usually eat a sandwich or pretzels or Doritos. Like any woman, I like to multi-task and I felt hungry by then anyway. After sitting, it was difficult for me to get off the couch and go on with the next part of the day.

For the last week, I have noticed that I am energetic for most of the day. I mean, ENERGETIC. Even in my 20's I didn't have energy like this in the afternoon. In the 90's, I drank coffee at 2p as a pick-me-up to make it through my last 3 hours at my corporate job. Once I boarded the train for my daily commute home I almost always would take a nap.

So three weeks gluten-free and I am getting up at 7a and staying up till 11p. No alarm clock, no reason to get up, my body is just waking up. To top it off my brain is awake.  For the last two days I have been up at 5:30 am. What?? I only do that for water skiing in the morning and that is only when I don't have a headache or food hangover. (See this blog:  http://health-a-licious.blogspot.com/2013/08/the-morning-after-food-no-food-hangover.html

So far, so good with the gluten-free diet. I think another week and after Labor Day I'll start looking into juicing.

Comments

Popular posts from this blog

Everyday Eating & Mardi Gras

The beauty of eating gluten free is that it is simple. It takes you to core eating. Healthy foods. The difficulty is finding delicious healthy foods. Here are some of my everyday staples. Mind you, I love vegetables. Fresh vegetables are my favorite. Flash frozen are a far second. For a quick fun snack or even meal. Fresh green beans and Bella mushrooms. Microwave in a covered dish for 2-3 minutes to steam.   For fun and food variety each month, my hubby and I like to follow themes with the seasons. This year we had home cooked New Orleans cuisine on Mardi Gras Tuesday. A great tasting gluten free sausage was our mission. We found one we love, Aidelles Cajun Andouille Sausage. Be ready, it is spicy. It is everything you are looking for in a sausage. Gluten Free, no MSG, no Nitrates, no added Hormones, no artificial ingredients. Whoo! Almost like making your own sausage. We tried Zaterain's Jambalaya mix last year. We tried Zatarain's Dirty Rice thi...

O-M-Goodness! Dairy-Free, Gluten-Free Chocolate Chip Cookie Pie (75% Sugar-Free)

This so sooo amazing! Of course, I had to tweek it to my dietary needs.  You are going to fall out of your chair at how easy and surprisingly delicious this is. Deep Dish Chocolate Chip Cookie Pie Dairy-Free -  Gluten-Free -  Sugar-Free -  High in fiber and protein -  Low in fat -  250 calories   Ingredients: 3 Cups of Prepared Garbanzo aka Chickpeas (Or 2 cans Garbanzos that have been drained and well rinsed. I used Bush's brand.) 1 cup Quaker Oats Gluten-Free Quick Oats 1/4 cup Unsweetened Applesauce 3 tbsp Coconut Oil 2 tsp Vanilla Extract 1/2 tsp Baking Soda 2 tsp Baking Powder 1/2 tsp Salt (Finely ground sea salt from Sunshine Nutrition Center http://sunshinehealthy.com) 1 1/3 cups Truvia Brown Sugar with Stevia for baking (75% Sugar-Free) 1 Tbs. Molasses 1 cup Semisweet Carob Chips (http://sunshinehealthy.com) Directions:   Preheat Oven to 350     ˚F Combine all ingredients (except the...

Make Ahead & Freeze Gluten Free Recipes.

After 8 months of gluten free eating my husband is on board to cook gluten free meals for me. He is an amazing cook. He is creative, follows the recipe and adds his own flair to make the recipe all his own. He even came in 2nd at a huge chili cook off at our church. He has created two new home recipes for me. Both are make ahead recipes. Both are freezable. In our household we like to cook twice a week. Enough to be evening staple meals for two or three days. With only two of us it makes it easier than most families of 4 or more. With these new freezable recipes we have been trying, we can cook on Sunday and have meals for a month if we choose. These recipes can stay in the freezer for up to 3 months. Pizza Tot Casserole 1 1/2lbs ground beef                                     ...