Category Archives: Gluten Free

All or Nothing Thinking

Monday, March 10, 2014

Although I like to believe that my thinking is in shades of grey, I tend to think in terms of black or white; that all or nothing mentality.

I was raised as a Roman Catholic.  I remember giving things up for Lent as a child (usually chocolate bars), but I don’t recall if I actually lasted the entire season of Lent.

After being away from organized religion for over three decades I recently joined a church. This time I chose the Episcopal Church. It is similar to the Catholic faith so it doesn’t feel strange to me.  One of the things that drew me to this branch of Christianity is that they ordain woman clergy.  Being female this what I always hoped the Catholic Church would do one day.  I am still waiting.  *tapping my foot impatiently*

This is my first Lenten Season (which began on Ash Wednesday, March 5) as a member of my new church. Our church’s Reverend said we didn’t have to give something up for Lent, but I decided I wanted to. Something that I really enjoy, something that would makes it a true sacrifice.   I hit upon it immediately; the foods that I cannot eat just one small portion of — cakes, cookies, pies, bread, pizza, pasta, rice.   I decided that the most logical way to do this was to give up grains for Lent.   This is my all or nothing thinking, instead of just giving up wheat, I’m giving up all grains. *rolling my eyes at myself*

But on the positive side, I’ll be eating less junk food and less carby food, which is good for my health in general, and my T2 diabetes in particular.

Last night my dad and I went to an all you can eat Chinese buffet.  I ignored the rice and noodles and enjoyed beef, pork, chicken, crab, and vegetables. I didn’t even miss the carby foods made from grains!

Some people say you shouldn’t share what you are giving up for Lent, but I think it is up to the individual.  I am sharing with the diabetes community, not because I am boasting, but because I need the support.

Since daylights savings started it my state today, this means I’ll actually be getting up at 3:00 instead of 4:00 tomorrow morning (the body knows!) so I’m headed to bed!  Night!



Almond Buns!

Breakfast with Almond Bun


I miss all forms of baked goods. Alas, they wreck havoc on my blood sugar.  So  I was excited to find an online recipe for a breakfast bun made with almond flour (I use Honeyville Farms Blanched Almond Flour because it is finely ground).  Breakfast was two eggs cooked in extra virgin coconut oil with chorizo sausage and mushrooms, topped with half an avocado, with an almond bun side. It was an awesome meal!

Now the batter was supposed to fill six wells of a Muffin Top pan. Mine only filled five because I stuck the melted butter in the fridge for a little bit (don’t ask me why) which ended up changing the consistency of the batter. The finished product still tasted delicious.

The next day I topped a bun with a squeeze pack of Justin’s Maple Almond Butter (8 g carbs) for a filling snack that didn’t taste too sweet.

I think next time I make these I’ll put caramelized onions and green chili peppers in three of them. For the other three I’ll use the amount of sugar called for in the recipe (I used a third of it for my first attempt) and add cinnamon.  So I’ll have savory buns and sweet buns.

Here’s the link to website with the recipe in case you’d like to do your own kitchen experiments: