CollyMP's Journal, 25 July 2013

Doing another double post day-

I have a bit of a problem with something, and that is I seem to spend ALL of my time preparing food! Not eating wheat/gluten means I have to make EVERYTHING, not just most things as I normally do. Getting a bit fed up with it, had popcorn for lunch and I'm still hungry but just don't feel up to prepping a snack and then prepping dinner and then prepping everyone else's after dinner snacks...sigh.

I'm just about sick of dealing with food, really. I wouldn't have thought this would be the problem, I thought missing bread would be the biggest problem. I'm weary up to my ears with just chopping and cutting and all that crap.

Diet Calendar Entry for 25 July 2013:
1514 kcal Fat: 60.50g | Prot: 23.09g | Carb: 230.93g.   Lunch: Oil Popped White Popcorn. Dinner: Heartland Gluten Free Spaghetti, Homemade-Style Spaghetti Sauce with Beef or Meat. Snacks/Other: Snap Kitchen Gluten Free Chocolate Brownie, Schlotzsky's Deli Coke (Medium), McDonald's French Fries (Medium). more...
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I get that feeling sometimes - I get so tired of thinking about it. But I'm confused - are you saying just replacing the bread part of the meal is creating more work? Weren't you chopping and cutting the crap before? Were you eating just bread? 
25 Jul 13 by member: FullaBella
um...not always but it's a lot easier to slap some deli meat on a bit of bread than to cut up a cucumber and dip it in hummus. And it's not just the bread-there's the pasta, the breading, the bread crumbs, the gravies and sauces...everything has to be changed or not used and I end up just cutting up raw veg to eat because everything else is work! LOL 
25 Jul 13 by member: CollyMP
ahhh, ok, got it. Yup, there are times when I just buy the prechopped stuff or spend a whole afternoon in the kitchen making up little Tupperware containers of stuff for quick grabs. Any of the other stuff able to pre-prep like that? 
25 Jul 13 by member: FullaBella
Probably so, actually. I've put more thought into this so that I can articulate what I am getting at a little better. I've had years to get my families food preferences sorted out, I know what everyone likes and it gives me a good idea of what I can prepare. Gluten free throws a big fat monkey wrench into things, one I didn't expect. I don't have a set list of "things we can all eat" any longer. I'm somewhat adrift. I don't know what to keep on hand for myself, and in what quantities so that I do not waste things. On top of that the husband and son eat around every 3 hours every day, and now so do I because I eat so few calories at a time that I'm starving again in two hours. I feel like I get one meal out of the way and it's time to start the next one. I'm just feeling overwhelmed and frustrated, and now I've got to prep and eat 3 meals at a time, what this one will eat, what this one can eat, and what I can eat. We prep fruit all the time, we've always got containers of it on hand, and usually cucumbers at this time of year are a safe bet. But quick and easy meals I can do without a lot of prep time? No. Not very much. 
25 Jul 13 by member: CollyMP
Could you build up an easy peasy freezer stash? Make double of the sauces and freeze them. There must be more things you can freeze... I just figured out you could freeze fresh sauces so I'm not much help on what you can freeze. Then again.. I burn everything so choppings really the only thing I can do. 
25 Jul 13 by member: DairyFarmersWife
I do have a freezer stash, for the husbands lunches. He'd object if I fed him frozen thawed stuff for dinner as well, and the child wouldn't eat them in any case. Again, though, we run right into "I can't eat it because it has wheat". So, most sauces that I'm used to making are out, they all have wheat. Pasta dishes, which are a mainstay of freezer cooking, I can't have, because pasta is made with wheat. Turkey slices in gravy-gravy is made with wheat. I honestly didn't realize how much of what we eat has wheat in it, until I had to give it up.  
25 Jul 13 by member: CollyMP
I just don't have a set list of recipes I can use that we can all eat, any longer, so each day is a fekkin' struggle to figure out what to make, and it causes me a great deal of stress.  
25 Jul 13 by member: CollyMP
For the record, I'm not asking anyone to solve the problem for me, I know the solution-learn new recipes and come up with a whole new eating plan. The transition is what the difficulty is and there's really no solution to that frustration other than getting to the other side of it. 
25 Jul 13 by member: CollyMP
Okay - got it. Yup. And you're right. Esp as you're preparing two extra meals in addition to your own. It was a challenge for me at first too as I was doing all low cal and of course the better I tried to eat it would seem DH was intentionally going to the opposite end of the food chart for his choices and yes, we were wasting a lot of foods on both sides because I was struggling. There are still a lot of days I eat NOTHING that he wants because I have my own preferences; we never have the same breakfast nor dinner and maybe once a week I'll eat the same as him at lunch. So what I'm trying to grasp in my comment is .. it will get better. You will eventually figure out your menus and portions and quantity; this is just the growing pain of your new way of eating and you are a smart gluten free cookie and will wrap your head around it. I'm wondering... not that I'd encourage you to be dishonest by any means ... are there some gluten free bread gravy things you can buy for now and NOT tell the other two? I've never tried this but is there a gluten free flour to make gravy? It's not that you're putting them into a special way of eating; you're taking care of yourself too because you are important and they can get on board and meet you in the middle or cook for themselves. Esp if you're going to go get a job, right?  
25 Jul 13 by member: FullaBella
Ok - so I guess we were posting comments to your journal at the same time. You said what I said just faster, lol 
25 Jul 13 by member: FullaBella
Instead of using flour for gravies, try corn starch. As for pasta dishes there are gluten free pasta out there. Try brown rice pasta. It tastes the same as wheat pasta but it is a bit trickier to cook, as it is sticky when it cools down. I have a sensitivity to wheat but not life threatening. There are alternatives out there! Good luck! 
25 Jul 13 by member: aggie95
We had some gluten free pasta this evening, as a matter of fact, after having a good cry on hubbies chest while he held me and patted my back and told me how bad he felt that this was such a big change for me and how well I'm doing.(this from the insulin-injecting diabetic, ain't he a sweetie?). I found my rice flour that has a recipe for white sauce right on the box, which is the basis for SO many things (cream soups, for instance, and cheese sauce). I do need to get the guys cooking more for themselves, both of them know how to cook the foods they like (the younger one needs more training, the older one needs to learn how to wash dishes). Feeling much better now. Might have to go to the Gluten free bakery here in town and have some of their cake. I deserve it, right?  
25 Jul 13 by member: CollyMP
And thank you Bella, just knowing that this does get easier was a huge help! Almost as good as having you here patting me on the back and handing me a tissue! :D 
25 Jul 13 by member: CollyMP
And I ate crap this evening. Loved every bite of it too. Fries. Gluten free cake with cream cheese frosting. Even a coke. Don't even care. I'm all sugared up and happy! LOL! 
25 Jul 13 by member: CollyMP
No suggestions just leaving some love behind. You have done so well and you will figure out. Glad you are all sugared up - lol. xxxxxx 
25 Jul 13 by member: sarahsmum
AW thanks! I can always use some love, how sweet of you to give me some of yours! MWAH! (that's a big smooch on the cheek)  
25 Jul 13 by member: CollyMP
LOL You are welcome :) 
25 Jul 13 by member: sarahsmum

     
 

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