Posts Tagged ‘wheat belly’
New Year, New Food Trends. What’s coming to our tables this year? In this blog post, I’ll look at what the “experts” predict for the newest foodie things for 2024.
Hello, again, Dear Readers:
I know, it’s been a month. My apologies for that. I discovered one picture from our trip that I forgot to post:
He liked the leather wallets, but that’s not me standing next to him.
BF found something he liked, although he did not buy one this time.
Our extreme cold snap is over. Here, we’ve had bouts of rain throughout Texas and Louisiana. It’s still cool, but not bitterly cold like it was before. Recently, I asked Aunt Ruth during the cold snap if she was warm, and she told me that her granddaughter gave her a nice warm heated blanket throw for Christmas. I’m glad because the little kitty doesn’t stay inside much.
Expert Trends
As with every New Year, “experts” of all descriptions predict what we’ll be doing after January 1. How many of those predictions become trends is anybody’s guess because a “disruptor” comes along that changes things, like Instagram and TikTok (which I’ll talk about later.) Or life changes in some way, like the three-year thing, and we adapt accordingly.
So I decided to see what they’re saying about the newest foodie trends that may be coming to us in the New Year.
Trends And Predictions For 2024
I thought about doing this after my last blog post. What are the trends we can look forward to seeing in 2024 on the foodie front? Every year, there’s always something new to discover, even if it’s something old that’s just repackaged.
TikTok, the short-video social media, seems to be the primary trend influencer. This blogger does not have TikTok on her phone and only knows what she reads about and sees that flows from TikTok onto Instagram. But because TikTok is the thing now, it’s a driver for these “new” food trends, along with the food industry. Remember how high eggs were a year ago? Record inflation for the past three years has also cut into food budgets from teenagers to families with children, so not everyone is on board with, say, the caviar-on-Doritos trend.
Trader Joe’s has announced their Customer Choice Awards 2024, and one of my favorites is on it: The Brazil Nut Body Butter. It’s inedible, but one sniff of that incredible fragrance and you’re hooked. Even BF likes it, but only when I’m wearing some.
Predicting trends is not an exact science. Frequently, making predictions can be all over the place, as I discovered researching for this blog. So here are some of the anticipated trends predicted for this year.
Tamarind
McCormick is betting on its new “Mexican Inspired” Tamarind blend as the preeminent flavor for all things culinary in 2024.
McCormick makes this
I haven’t seen this yet but I’ll keep an eye out for it in Walmart, Winn-Dixie, Rouse’s, and anywhere else I decide to shop. Warning: this does contain sugar, so if you’re watching that sort of thing, be aware.
Not straight Tamarind, but a blend, with two types of sugar.
And if this trend doesn’t take off, I’m sure it will show up in Dirt Cheap or The Salvage Store when they eventually give up on it.
“Boba Tea,” aka “Bubble Tea”
Back in the day, the Frappuccino was the trendy new thing to drink. Then chai came along. Then the famous (or infamous) Pumpkin Spice Latte sparked all manner of fall-based trends. Today, we have Bubble Tea, also called Boba Tea, and it’s being called a new trend for 2024.
This is a generic picture of what Bubble Tea, or Boba Tea, looks like.
It’s something else I’ve seen but never tried, and probably won’t. Boba Tea has been around for some time. The only time I’ve seen this is in canned or kit form at Five Below, but then, I don’t go looking for it, either.
Because I don’t get out much, apparently there is Boba ParTea and TeaTery Tea & Tapioca in Baton Rouge. Boba ParTea is near one of our favorite places there, The City Café on O’Neal Lane. (I’ve never done a review on it, go figure, but we like it.) A quick search indicates that bubble tea places are popping up all over Houston. (Get it?) My Boba Tea is out on the west side, on Dairy Ashford, and there might be one in Clear Lake, too. (I couldn’t tell from a search.) Like anything in Houston, toss a quarter in any direction, you’ll probably find at least one. If you can get beignets in Houston, you’ll find a place selling bubble tea, too, but probably not in the same place.
Neighbor E is reading this and holding onto his chai latte real tight.
Neighbor E’s favorite
What It Is
So, what is this wacky new stuff that the kids all like? I did find some in our local Walmart this past weekend:
Yup, there it is.
Well, Boba Tea was invented in Taiwan in the ’80s. It’s simply tea mixed with milk and other flavorings, and little sugar-coated tapioca balls in the bottom, the “boba.” There are as many flavors as people in Houston, so there’s no telling what kind of boba tea you can get wherever you go.
If I were getting some, I’d go with that Vanilla Latte flavor.
Seriously. It’s a drink and a sugary snack all at once. The Food Network’s website offers a basic description of boba tea. The more you search, the more you find. We’ll be seeing much more of this trend in 2024. Don’t expect me and BF to be hopping onto the boba tea trend anytime soon. He would not go into such a place and would only stand outside and wait for me to hurry up so we could leave.
That’s how it’s made, and that’s a lot of sugar.
I’m not sure I wanna try this stuff, anyway. But if I do get curious, I’ll let you know.
Retro Anything Trend
For some bizarre reason, there is a 90’s nostalgia food trend happening now. It may have something to do with the release of a movie called Mean Girls, a reboot of the 2004 film. This trend sees retro food reimagined for folks who want to return to their youth or something. Also called “newstalgia,” this kind of thing appears during or right after difficult times. Maybe I should find new copies of some old cookbooks and see where that takes me.
On the other hand, I have no plans to source and purchase Pop Rocks to add into something. But it might be a fun joke to play on BF one day if he gets on my last nerve.
Increased Plant-Based Foods
Even though I stocked up on unsweetened chocolate almond milk during the most recent freeze, I’m not following this trend. However, an increase in demand for plant-based everything is expected to continue into 2024. Especially considering the increased prices of all types of meat.
However, the plant-based meat industry has faced obstacles, forcing many to cut back operations. And it’s not cheap, either. Some providers have closed for business entirely. There just isn’t the demand they anticipated, and the problems of the last three years haven’t helped. Furthermore, the ingredients in some of these offerings aren’t always as healthy as touted.
Because it’s impossible to get normal people to eat this stuff. (Source: Google Images)
Going beyond the mixed veg and salad crowd, plant-based proteins are expected to expand into things like plant-based “seafood” alongside meat substitutes and vegetables featured in recipes on their own.
Source: Google Images
Trend predictions show plant-based kinds of milk as prominent, including oat milk and, I’m not kidding, pea milk. No thanks. Besides, BF likes to remind me that “if it doesn’t moo, it isn’t milk.” BF is a smart aleck, too.
Source: Google Images/Getty Images
Who is buying these products? Granted, I’m in a rural area where people farm real beef, pork, chicken, etc., so it’s not likely farmers will be buying plant-based meat products. But how much of a market is there for them? Not as much as believed, and this trend may eventually fizzle out.
Mushrooms are increasingly used as a meat substitute. So much so that Delish and Whole Foods are predicting mushrooms everywhere you look in 2024. If you start seeing mushroom everything, you heard it here first.
Vegan Pepperoni?
I haven’t been to Trader Joe’s in many months, and the last time I visited Aldi was between Christmas and New Year. TJ’s does offer a fair amount of vegan and vegetarian foods for those who like them. They are a California company, after all, up on all the latest food trends. Well, Natasha from Trader Joe’s List posted this new Trader Joe’s product on Instagram the other day:
Source: Trader Joe’s List Instagram page
Yes—vegan pepperoni. How do they make it? I’m glad you asked:
Source: Trader Joe’s List Instagram page.
With wheat and a bunch of other ingredients that are not in any way “meat-like.” So, if you’re giving up meat, why eat something that attempts to emulate meat? Not my place to make these decisions, but there is a market for this type of product, albeit small. Makes me want to get a couple of packages of real pepperoni on my next grocery trip.
Trend: Artificial intelligence (AI)
AI has been rumbling around for years, but in 2022, ChatGPT brought AI into mainstream consciousness. While this blogger does use ChatGPT—like a bookkeeper would use a calculator—I wrote this blog without ChatGPT’s assistance. (And I’m sure it shows too.)
Automation has been in the food industry for decades. In recent years AI has become increasingly sophisticated wherever it’s used. The infusion of technology probably won’t be obvious to consumers and restaurant patrons. Most of it will work in the background, not in full view.
How It Works
For instance, I saw an article recently (but I can’t find it now) about how companies keep their ice cream flavors in stock. It works like this: the ice cream vendor owns the freezer that’s in your local store or a component thereof. The freezer or component is equipped with a sensor device that sends information to the company remotely, letting them know what to restock automatically.
In other words, HEB, or our local Walmart, or Winn-Dixie doesn’t have to tell the vendor they are out of a specific type of ice cream, gelato, or novelty frozen dessert. The vendor already knows the minute the freezer space is low or emptied. Sensors inside the freezer send them a notification automatically, and the supply chain that brings it is (mostly) seamless. The vendor is already working to get that freezer refilled with Cherry Mocha Chocolate Chunk Hazelnut Crème Gelato before someone starts asking questions.
In restaurants, automation and technology are expected to help pick up the load, saving labor and time. Again, customers won’t see this AI automation. McDonald’s has already opened a test of the automated concept in Fort Worth, but there are also humans working there. Increasing automation with AI is expected to help increase efficiency and cut costs in all types of eateries.
AI Trends In Popular Culture
Fans of The X-Files will remember a semi-comedic episode in the eleventh season (2018) with little dialog and revolved around an automated sushi restaurant. There are no humans in the place, and when Mulder’s order is wrong, there is no one to complain to and no way to get the sushi he ordered. Things escalate quickly, and the duo breaks out of the place. Headed home, Scully’s autonomous (and driverless) taxi speeds out of control, and her house is overtaken by electronics. Eventually, the pair is cornered by several robots that hand Mulder his phone, showing that he has not left a tip or a review. He leaves a 10% tip with his phone, the robots back off and go away, and then everything is all over.
We’re a long way from that scenario, but don’t be surprised if the automated restaurant trend becomes more common, even in a limited capacity.
Speaking of Ice Cream
This article discusses new trends in our favorite frozen dessert. From calorie (and carb) conscious to more sophisticated flavor profiles, ice cream continues to evolve. I still prefer making my own, but it’s nice to know keto and sugar-free ice creams are available.
One of those trends is new flavor combinations. Well, I’ve got one I just saw in Walmart the other night:
Little Debbie is “the other woman” in our relationship.
Yes, BF’s long-term “other woman” is branching into ice cream. He hasn’t tried it yet, but if it sticks around, I’m sure it will make its way its way into our freezer.
Hot, Sweet & Sour Trends
If you’re one of those people who think the hotter, the better, you’re about to get your sensibilities whacked. By that, I mean that one new trend is to combine hot with sweet or other flavors to temper the heat and bring new layers of flavor.
Gen Z has discovered extremely hot condiments like Sriracha and enjoys adding them to different dishes.
Fermented food and drinks like kombucha also continue to be a force in food. Admittedly, this blogger does not go near the stuff. I do like pickles on occasion, especially the milder ones like kosher dill. BF, on the other hand, hates anything remotely “pickle-y,” and will let you know about it–loudly.
Rethinking The Drink
People like BF, Aunt Ruth, and Aunt Kathy are just not going to be fazed by the trend of Dry January right after the holidays. (Yup, a bit late for that too, but hear me out.) I don’t drink that often, and I can tell you the last occasions where I had alcohol: A wedding last November, (BF drove us) plus Thanksgiving and this past New Year’s Eve at home. But some folks drink a little more regularly and observe Dry January as a month of “reset.” Actress and foodie Valerie Bertinelli takes it seriously and frequently posts videos about her Dry January on Instagram.
If you can’t give up the cocktails, there are ways to enjoy a sophisticated libation without the alcohol in January or any other month.
Fancy Sodas and Soft Drinks
For BF, Cherry Coke is about as fancy as he gets. I quit drinking soft drinks back in 1997 and have had only one since then. Now, I don’t have a taste for them. But over the years, soft drinks, aka “sodas,” have evolved into nonstandard versions that appeal to more discriminating tastes.
The first one I remember seeing was Izze’s, a “fizzy” juice blend with no sugar or artificial flavorings.
This is just one of many flavors
While it started as an indie, it’s now part of the Tropicana brand. I remember trying it once, and it was pretty good, but the only place that sold them was the Houston Central Market, so I never had one again.
Zevia
Another one I’ve seen is Zevia Zero Sugar Sodas, but I haven’t tried them myself. They offer soda, energy drinks, teas, and drinks for kids.
One of several varieties
Winn-Dixie offers two flavors in our local store. They’re not available in my local Walmart, but Walmart will ship them here. BF would blow a gasket if he ran out of Coke and I gave him Zevia. Next trip, I might try some, if they have some in stock. The company offers three versions of “mocktails” in a reel on their Instagram feed, all with Zevia canned sodas. Maybe we’ll try one for Valentine’s Day.
Berry Town Produce in Hammond also carries Zevia, according to the company’s website. I thought I’d blogged about that place already, but I haven’t. Looks like I now have an excuse to go back, shop, take pictures, and write one. It’s like the old “fruit stands” that used to appear in New Orleans but enclosed. They have lots of great stuff.
If you’re cutting back on sugar, you might think of switching to diet soft drinks. You can do that, of course. But these are not the same as your regular diet soft drinks. These are “reinvented” sodas with less sugar or no sugar added.
This article from Eater lists ten of the newest non-alcoholic libations around, including “functional” sodas with prebiotics, and hybrid seltzer drinks.
The Dry Cocktail Trends
Non-alcoholic wines and other spirits are also an evolving market, especially for Dry January. Something new that has crossed my path is called Ritual Zero Proof, spirits for people who love to drink. No kidding, it’s a series of taste-alike alternatives to tequila, rum, whiskey, aperitif, and gin. The bottles are sold individually as well as in bundles. (NOTE: I have not personally tried these libations.)
Cocktail ready with no alcohol.
What’s in this stuff? Well, there is cane sugar, along with filtered water, natural flavoring, caramel coloring (in the rum version), and xanthan gum, a thickener. In other words, simple syrup with some extra ingredients to make it taste like the real thing, and free of alcohol.
Rethinking Your Drink
Do you want a drink? They’re easy to find. There are always recipes for dry cocktails, or “mocktails,” available online at the touch of a button. I have several cocktail recipes in books, too, like Suzanne Somers Cocktails book, one of my favorites. You can make many of these drinks without alcohol, including my favorites:
- The Somersize Mojito on page 17
- The Watermelon Mojito on page 21
- The Ruby Red Greyhound on page 27
In all three, club soda can sub in for the alcohol. As with most of her recipes, they are made without sugar. Swerve can replace the SomerSweet; just adjust it for taste.
Our NYE Drinks
For New Year’s Eve, I found a recipe on Natasha Fisher’s Instagram feed (TraderJoesList) that called for fresh cranberries frozen in tangerine juice with a sprig of rosemary in larger-size ice cube trays. (I had to use orange juice since I wasn’t going to Baton Rouge before then.) When you’re ready to drink, pour your Prosecco or Champagne over the cubes. Delicious.
For BF, I bought some fizzy apple juice for his “mocktail.” Mine, of course, had that small bottle of Prosecco that’s been in the fridge for some time and forgotten. We both enjoyed a nice “adult” beverage on New Year’s Eve with sliced cheeses and gluten-free cracker nibbles on the way to midnight. This charcuterie for two included slices of delicious Cranberry Cinnamon Goat Cheese from Aldi’s, and we even had some leftover cubes in the freezer for another time.
The art and science of new trends
Remember that anyone can now have a social media presence and call themselves an “influencer.” That’s their job, to promote products and hopefully start a trend that sells products. I get that, and sometimes they are good products. This article on Mr. Porter better explains how a trend comes to be and the process by which it ceases to be a trend and then becomes mainstream. Sometimes, I’m an “early adopter,” and other times, I’m an “early majority.” Occasionally, I’m a “late majority” or even a “laggard,” depending on the trend.
I say that because if I have a problem to solve, I seek a solution. Sometimes that solution shows up on Instagram, no kidding, or on Amazon. Later, that “trend” became mainstream, and I found it at our local Walmart. One example is this battery organizer I bought two years ago that’s similar to one now available in Walmart.
I guess being classified as a “Baby Boomer” makes me wary of going near some of the trends. I’ll take “laggard” in those cases.
Gluten-free isn’t a trend—it came about because so many people discovered they had wheat sensitivities and allergies, like Elena Amsterdam of Elena’s Pantry. Reading Wheat Belly by Dr. William Davis made me believe in the gluten-free lifestyle.
Cauliflower and cauliflower rice became a foodie trend with the low-carb and keto crowd because people looking for new things discovered its versatility. (Since that blog, I’ve found bags of frozen cauliflower rice at Walmart.) Trends develop from what people want, see, and need, and take all kinds of forms.
What trends come next?
As I said, predictions aren’t hard science, so these predictions and others may not become the thing. And what happens tomorrow is anybody’s guess. The Kansas City Chiefs (and of course, Taylor Swift’s boyfriend) won the Super Bowl, so at least one blogger on Instagram this morning had a recipe for KC brisket. As if I would make anything but a Texas brisket—DUH!
Trends form around what people want and see on TV and social media. Taking a cue from that famous ball game, Taylor Swift wore a black corset top that’s been an on-and-off thing for many years. On YouTube, there’s a clip of the late Tina Turner doing a preshow performance at the 2000 Super Bowl, and her backup dancers are wearing the same style of corset tops, 24 years before TS wore one. That top is already a trend now. But since SHE wore one yesterday from an Australian designer, the Army of Swifties will probably be swift in getting their own. Not me—I’m not a Swiftian, nor will I be buying or making one just yet.
Foodie trends are the same way, like charcuterie boards. Trends of all types are influenced by everything from current events, politics, technology, popular culture, social media (of course), and just in general the way things change over time. Look how fast society adapted to working from home when they had to, and nearly everything changed overnight. Trends are also driven by changes in style and taste and become established by shared opinions and eventual widespread appeal.
Until Next Time. . . .
No, I’m not looking to start any trends, but if I do, GREAT! I just hope that trend comes with a highly acceptable payout, but not holding my breath on that one. But if you find something new to enjoy, have at it, and of course. . . .
Happy Dining!
Gumbo–that ubiquitous dirty-dishwater looking stew of whatever people throw in it, unique to Louisiana, happened in the Casa de Rurale recently. It could have even happened in Texas. Not quite what you think, and I ate it too. Read about how I made it, I ate it, and how it was somehow gluten-free and wheat-free thanks to a certain author.
Hi, Again, Dear Readers:
Do you idly flip through cookbooks and think about making something? I do. I think about how nice it would be to try this recipe, and how enjoyable it would be to have, and maybe how much I enjoyed making it for Miss Alice, or for a group of people. One day I did it, but it was for BF. But first, some news.
Little Japanese Cookies
So three of our Buddhist youth division went to Japan in February for a training course, and they had a pretty incredible spiritual time, from what we heard. No, there wasn’t any sake or karaoke involved (or they left that part out) and they brought back lots of stories. Well, one of them came to our district meeting and brought the cutest box of little cookies:
Isn’t it beautiful?
Kansai is a city in Japan where great things have happened, and one of the places they visited. I insisted that our district leader/hostess let me take pictures as she opened the box. Little things like that from Japan are just adorable. So, here we go:
The label came off
The back of the box:
I think this is the manufacturing label
Company information, I guess
Then we cracked open the box to see:
The contents revealed. Aren’t they adorable?
They’re really tiny, no kidding:
I told you! Tiny! (No, that’s *not* a wedding ring.)
I had to try one, this one being raspberry. Mildly sweet, crunchy like an amaretto cookie, and lightly flavored. I didn’t ask for a translation of the ingredients list. Again, so cute:
Banana?
I have no idea what it says. I brought two or three home to BF, where he devoured them all in a quick bite.
On the way home, I made a quick stop at Whole Foods (I was only a couple of miles away) and noticed this in the parking lot:
Really?
No kidding, a charger for an electric car, and it looks to be free for Whole Foods customers:
Interesting, no?
Of course, the first thing I wondered was, “does anyone in Louisiana, let alone Mandeville, have an electric car that needs this?” California, sure. Arizona, maybe. Texas, probably with all the petrolheads. But Louisiana? No idea. But if you have one, well, you can charge up that the Mandeville Whole Foods. I don’t know about any other Louisiana location.
I’m sure it won’t be free forever.
Quick Note On Sourcing Ingredients
Finally, I realize that my new favorite online vitamin store also sells a myriad of healthy food products. Why didn’t I think of this before? Vitacost carries all manner of healthy foods and ingredients. I was looking for corn flour recently to make more of my favorite vegan cornbread from Babycakes. Nobody carried it, even in New Orleans. Finally I thought about ordering it directly from Bob’s Red Mill, but then I looked at Vitacost. Oh, yes–they have ALL that stuff, including their own brands of things like pink Himalayan sea salt and a three-pound bag of the sweetener Erythritol (the subject of an upcoming blog post) for a really good price. They may not have absolutely everything, but if you’re looking for something that’s hard to find, check Vitacost’s website first before giving up on it.
And of course, don’t forget Amazon’s website for hard-to-find ingredients, either. Remember the best part about both these merchants: they ship it right to your door!
Update On The Dishwasher
My fabulous countertop dishwasher is washing its heart out these days, but I discovered that the model I bought is currently unavailable. Why? Because Edgestar and Compact Appliance will be bringing out new models this summer. If you’re looking to get one immediately, check other online outlets to see if they’re still available. If not, give it a couple of months.
Also, I have a new client who asked me to write some “green” articles. Because of that, I’ve discovered that Seventh Generation powdered dishwashing detergent works really well in this dishwasher. I’m going to start buying so I can help us get a little bit greener. It’s a little more than the gelpacs I’ve been using, but I only use a tablespoon, so that box will last me quite a while. The previous powder was the Walmart brand, which I’d bought thinking it would work fine. Nope–it clumped and glued itself into the dispenser. But Seventh Generation doesn’t do that. I’ve got a big box, and will be returning the gelpacs one day soon.
Friend of the blog LK in Houston buys her, um, bathroom tissue from Amazon, and they deliver a 48-roll case to her front door. I think she has Prime, but I don’t remember. It may be a good option for us, too, since we’re. . .way out here. The mail lady and several other courier drivers have become very familiar with the Casa de Rurale since I started regularly ordering stuff online.
The Re-Education Of BF
Sometimes, I wish I’d never picked up cooking as a hobby. Especially with BF around. I get bored making the same thing, stuff that looks like a Swanson TV dinner. Sure, it’s easy to throw in the CrockPot, and I appreciate that part of the meat-and-potatoes dinner. But geez–can’t we eat something different sometime? Grass-fed beef if it’s on sale? It wouldn’t hurt to buy organic milk when we have the chance, either.
Last week we had to head over to Baton Rouge, and I twisted his arm to take me into Sur la Table. It’s a smaller store than Baybrook, and they don’t do cooking classes, darnit. When I told him about it, he kind of knew where it was, but had no idea why. Finally, after trying to explain “professional cooking tools,” and not getting through, I decided to take it to his level.
See, BF isn’t stupid or ignorant–but sometimes, he has no frame of reference. It’s not ignorance–that’s just not ever knowing what something is. Like a popular TV show that everyone else watches, but you’ve never seen it, so you have no idea what the other person is talking about. Happens to both of us all the time. To him, buying something at a pricey store is no different than going to Walmart for it. Finally, I thought on his level, and realized how to explain it.
“It’s Snap-On Tools For Cooks.”
THAT made sense! If you’re not familiar, Snap-On Tools are the high-end, professional grade mechanics’ tools that are coveted by car guys and gals everywhere. They work the FIRST time you put that wrench on a bolt. Sure, they’re expensive, but they’re professional grade and are made to last a lifetime, just like Le Creuset pots.
What did I need? A good potato masher. I make mashed potatoes for him a lot now, and so I needed one. I wanted a good one that would last a long time, and I got it. (It also doubles as something strong to whack him with if he starts messing around in the kitchen.) Of course, all he could think of was, “It’s overpriced.”
A Tale Of Two Salads
To give you an idea of the contrast between us, BF took me to a local seafood restaurant recently, where they have a salad bar. If you order an entree, there’s one trip to the salad bar. You can just have salad for one price with multiple trips. If you’re really hungry, order an entree *and* multiple trips to the salad bar. I make mine count.
As a veteran of places like Sweet Tomatoes, I look for the good stuff, and frequently pass on salad dressing:
Healthy, fresh, green salad. Yum.
Oh, yes. And those are raisins and dried cranberries, too. Not too many, but some for added sweetness. Now, when BF hits the salad bar, this is what he comes back with:
He calls this “salad.”
About a half-cup of lettuce, some cheese, red onion, 12 ounces of Thousand-Island dressing and several bread croutons. And yet, the lettuce gave him. . .gas. That’s what he says, anyway. He takes the hush puppies off my plate, too.
BF cringes when we go to restaurants, but thankfully, it’s not very often. I try hard to find the healthiest thing available, and I’ve been successful each time by asking questions. So you see what I’m working with.
Amy Makes Gumbo
Much as I’m *not* a fan of Louisiana food, I made gumbo for us recently. Why did I grow up in Louisiana, but don’t want any? Well, I’m done with it. And, Louisiana food is a lot of flour, hydrogenated oil and other unhealthy stuff I don’t want. So I dropped it years ago. Mexican food, yes, thank you, with lots of guacamole, sour cream, cheddar cheese and fresh salsa. But you can keep the rest of that stuff. Yuck.
Oh, and BF’s daughter made a gumbo for us once that used the base out of a packet. No. Everybody here has their own way of making gumbo, but. . .well, she bought a gumbo mix or something.
Admittedly, if BF decides to go for some boiled crawfish, I’ll gladly have some. Shrimp, of course, I love, as long as I don’t have to peel 150 pounds of them. (I’ve done that too.) I usually order shrimp in a restaurant, because I don’t have to mess with them. Crab, it’s been way to long. And oysters are only good if they’re deep fried in hydrogenated oil with high-carb cornmeal and flour, so I usually pass. But jambalaya and gumbo? No thanks. Until now.
Could It Be. . .Gluten Free?
Yes, indeed, it can, thanks to my accidental finding of a gumbo recipe in a cookbook a couple of weeks ago.
Now, I showed you the pictures from the gumbo cookout we visited at the holidays. (BF recently visited Mr. Calhoun at his place of business, the auto shop, for car stuff for one of his clients.) On one of those trips, BF had the occasion to have lunch on the road, and he got. . .gumbo. The “real” kind, from somewhere in Baton Rouge, I think. He texted me the picture:
This is what *real* gumbo looks like.
And yes, he loaded up on crackers. No thanks. He actually didn’t finish it, brought it to his brother’s place of business, and his brother gobbled it up. Enjoy, guys.
I had a few cookbooks sitting in the kitchen, and I started flipping through one to find *something* else to make for dinner. I knew we had two chicken breasts in the freezer, but that gets real boring real quick. And then, I came across something in the Wheat Belly 30-Minutes (Or Less!) Cookbook: New Orleans Gumbo.
Say what?
I went over the ingredient list, and realized that I only needed a few things to complete it. Andouille style sausage and a bell pepper. Carefully, I made plans to purchase these ingredients and wondered how I would get them into the house without him knowing.
He Found Out Anyway
Well, I told him I was making something *special* for dinner that I knew he’d like, but I wouldn’t tell him what. Finally, he wrestled the book away from me and saw it. “New Orleans Gumbo! Well, I’ll try anything you make.” That’s his rule, (and his standard answer), so he’ll have one bite of it. But if he doesn’t like it, well, it’s back to grilled cheese sandwiches or something.
So once the proverbial cat was out of the bag, I got busy with making dinner.
The Setup #1 (minus the coconut flour)
Of course, I left out one ingredient out of the picture, essential to the dish:
A must for the wheat-free roux
So let’s get on with it. Make your Cajun seasoning first:
The Setup, Part 2
Mix it and pour it into a storage jar:
Done! Now I have it for later
At this point, you can get a pinch bowl for the teaspoon you need for this dish, set it aside, and stash this back into the pantry.
Heat your oil over medium-high heat:
Just a couple of tablespoons of olive or coconut oil is all you need
Chop the chicken and the sausage:
Which I forgot to photograph diced
Like this, I guess
Add these to the hot oil:
A good start
And let them cook for about 8 minutes. When they’ve cooked and browned, take them out with a slotted spoon, put them in a bowl, set them aside, then drop the heat down to medium.
Then You Make A Roux
If you’ve never heard of this, a roux (“roo” or “rew”) is the basis for a gravy. It’s done by cooking flour in hot oil on the stove, and it takes a while. You use a fair amount of it, and when you’re done, it’s all thick and brown and. . .gravy.
The Good Doctor has an alternate method.
Pour one cup of chicken stock into the pot, and add the coconut flour one tablespoon every 30 seconds until it’s thick enough for you:
Just like you would with oil and wheat flour
The coconut flour doesn’t really add a noticeable taste to it. Once that’s done, add the onion:
Like this! (So glad I bought this chopping board.)
Then the garlic:
Like this
I love my garlic doo-dad!
Then the bell pepper:
I prefer red, orange or yellow, but he uses green, specifically
And the seasoning mix and cook, stirring occasionally, for about 3 minutes until they soften a little:
I don’t have a picture of the seasoning mix going in.
See how it’s thickening?
Ok, next–add the sausage and chicken back into the pot:
Add the tomatoes too
And then add the rest of the chicken stock:
This is two cups the remainder of the three.
Then just cover and cook it for 8 minutes more. The chicken should be completely cooked and the vegetables softened.
What About The Rice?
Don’t panic. I’ve got you covered.
When you get gumbo in a restaurant, it’s usually served with rice, or the rice is in it. That’s not low-carb, and I’m not sure about gluten-free, either. SO. . .I made rice for him and quinoa for me.
I know, I know. . .but that’s all they had, and it is certified organic.
I used the last of the chicken stock for my quinoa:
Didn’t want to deal with leftovers, so the quinoa cooked in it
And, of course, made some rice for BF.
Busy night at the HeatCageKitchen!
And then it was time for dinner. You won’t believe what happens next. . . .
The Tasting And The Conversation
So I fixed his plate, and then mine, and we sat down to have gumbo on a Saturday night.
Here it is. The real thing. With quinoa.
He takes a bite, and then another. He doesn’t say anything at first. It went like this:
“Well?”
“It’s pretty good.”
“Really?”
“Yes.”
“OK if I make it again?”
No response.
“Well?”
“I feel like I want to yell at you for not making this before! Why haven’t you ever made this for me?” (He’s still stuffing his face with it.)
“I only found the recipe last night.”
“How long have you had that book?”
So, there we have it. Winner, winner, chicken dinner!
It Really Is That Easy To Make
If you want to make this for yourself and/or your family, I’ve put a printable PDF copy on the Recipes page. You make the seasoning, and then make the gumbo. Doesn’t take too long, really. Healthy, tasty, and a great weeknight meal, with or without rice/quinoa.
Coconut flour is pretty easy to find these days, and I can get it here in my area (although I still get stuff at Trader Joe’s sometimes, too.) And as I said earlier, Vitacost and Amazon can ship it to your door if you can’t find it locally.
What are you waiting for? Make some and enjoy it.
Happy Dining!
Do you have a Wheat Belly?
Hello, Dear Readers:
Warning, this is a long one. But important. Go get a cuppa before you start reading, because there’s a lot to learn.
I’ve completed reading the eye-opening book Wheat Belly, and what I learned from reading it makes me say what I said the first time I mentioned the book in this blog after meeting Dr. William Davis in my earlier post on the subject:
STOP EATING ALL WHEAT IN ANY FORM, IMMEDIATELY AND FOREVER.
No kidding. It’s that toxic, even if you’re not sensitive to wheat or gluten. The “wheat belly” refers to what most people think of as a “beer belly;” a paunch that just won’t go away; but what if you don’t drink beer? Reading labels, as we all should be, will yield more places where you’d never think a wheat substance would subside (beer, too.) And if you or someone in your household has that problem with wheat and/or gluten, you’d probably already know all about it. If you don’t, go get this book and read it. Read the whole thing, now. (You can also get a Kindle version if you prefer.)
DISCLAIMER: I’m not a doctor, nurse, scientist, or medical professional. I’m a patient who reads and pays attention, and I blog about food and food-related subjects like this one. I am not suggesting anything I wouldn’t do myself, and not prescribing or pushing any drugs or agendas. And while we can’t all look like Hollywood movie stars, at least we can try our best to be healthy and well with the life we have. Thank you.
Now back to the editorial.
I quit eating bread, pasta, and all that more than 10 years ago after reading Suzanne Somers’ first books that discussed her Somersizing diet plan. Only on rare occasions would I have something with wheat, usually at a party, or something from Taco Bell or Taco Cabana. (Sorry. Mexican food is a weakness.) Hate to call Somersizing a “diet” because it’s more of a way of eating, but. . .the food was good, and it made sense after years of “low fat” and “low calorie” that ended up not doing much but leaving me starving–and didn’t keep the weight off. Once in a while, I’d have something, like at a restaurant, a party, or the occasional wedding. (You know I’m not missing wedding or birthday cake, right? Ditto for a really tasty looking cupcake.) But as a rule, I just didn’t have bread or pasta around anymore, and didn’t have it on a regular basis.
When I did the yeast-free diet, where you avoid anything that would turn to sugar and feed yeast in your system, the hardest thing was to give up dairy, but I did it, and am only now starting to eat cheese again. Not a lot, and not like I used to, but occasionally, like in the Wheat Belly Biscuits I made recently.
Of course, while reading these books and seeing milk, butter and cheese discussed in the book and used in the recipes, all I could think of was, “I can has cheez?” Oh, BOY!! I’ve started buying cheese and milk again, sometimes. Not gallons of milk, just quart bottles, or even a bit larger. Inexpensive chunks of cheddar, Colby and Swiss. (No Manchego yet.)
I will tell you that when you avoid high starch things like flour, or potato, and then have some, you get a strong reaction when you “try a little.” Last time I did was a couple of months ago. One of my neighbors, ironically, works for a large medical complex in the Houston area. Her department had a public outreach activity after work which involved food. She brought me some of it sometimes, not a lot, but them lemon bars were lip-smacking good. One lemon bar, or one little bite of cheesecake, no big deal. Even a couple of cookies were fine. Recently, she brought these little square chicken empanadas. OMG–they were perfectly baked squares of dough with a chicken and poblano mixture inside. They were SOOO GOOD! I think there were about 8 or 9. I had a couple when she brought them home, along with some of that incredible crab dip, but decided to save the rest for breakfast the next morning. Good idea, right? Well. . . .
I put them in the toaster oven, and when they were nice and toasty, I ate them, one by one. Then I sat down to do morning prayers. And after 20 minutes, I had to lay down and sleep. HAD TO. Could NOT stay awake. I slept for over 2 hours (probably close to 3) and kept having really weird dreams. Not only was I going to England with a weird guy I used to work with, and seeing myself go through the TSA line, (never in real life, OK?) I kept hearing my own voice behind me say, “You really need to get up now.” But I could. Not. Wake. Up.
There is no other explanation than the insulin spike from the white flour, which I normally avoid. I will avoid it the rest of my life. I was tired like I’d stayed out all night, when in fact, I hadn’t. Much as I appreciated the treats–which were very delicious, of course–eating them first thing in the morning was not a good idea.
This wasn’t the first time I’ve had such a thing happen. Back in the day when I started doing SugarBusters (along with everyone else in New Orleans), I’d been doing it about three months, and was married for about a year or so. We went to my parents’ for Thanksgiving, and my dear Grandmother brought something she called “Ambrosia.” I didn’t know what it was, but boy, did she insist that I eat some. Trust me, I didn’t need any, and I tried not to eat any. (Do YOU tell your Grandmother no? Me either. Eventually you give in.) It was so good, I had seconds. (A small bowl, I promise.) On the way home, thank heavens I wasn’t driving–I couldn’t keep my eyes open. I threw the passenger seat back and was out like a light quickly, seriously upsetting the husband unit. I could barely walk up the stairs to our apartment–I was that wiped out, and I had no alcohol at all. I staggered to bed and slept for 3 or 4 hours. I was OK until I had that Ambrosia stuff. He was actually MAD at me for going to sleep like that, but honest, I really couldn’t help it. Later, I called my Grandmother and asked her what was in it. “Cool Whip, dried fruit. . .” in other words, it was just about pure sugar. Being off sugar for some time, then having that much of it was like taking a sleeping pill after the huge insulin hit.
Not doing that again.
I’ve occasionally embraced whole wheat since reading Suzanne Somers’ books, but not often, because of the high carb count. All flour-based food products like bread and pasta, as well as corn, potatoes, carrots, beets and others have a lot of carb in them, which breaks down to sugar in your blood stream, so I just don’t touch them (and, I hate beets anyway.) So when I first saw the book, I figured Dr. Davis was just talking about the high carb count, sugar/empty calories and all that.
Boy was I wrong. SO glad I finally read this book.
Dr. William Davis describes a legion of maladies that are directly tied to our modern genetically modified wheat–arthritis, diabetes, heart disease, acne, osteoporosis (modern medicine tells us it’s our estrogen or lack thereof) and even mental illnesses can result from GMO wheat. Not a joke–but most doctors won’t look for it, they’ll just medicate the symptoms. It’s not just celiac disease–and many people who have this sensitivity and other symptoms of it don’t always have celiac disease, either.
Yesterday, the deaths of three public figures were announced: former British Prime Minister Margaret Thatcher, actress and original Mousketeer Annette Funicello, and socialite-turned-fashion designer Lilly Pulitzer. Now, most people assume that celebrities and “famous people” have access to the best healthcare in the world. That’s not necessarily true, they may just pay more. Now, I can’t answer for any of the deceased, (no cause of death was released for Mrs. Pulitzer), but any one of these ladies may very well have been helped by no longer eating wheat at some point before various maladies appeared. Annette Funicello would likely embrace the absence of wheat, since she lived in California, and she may have. The other two, maybe or maybe not–who knows, right? But the compounded health problems of many years come together at one point and manifest as one thing. In Mrs. Thatcher’s case, it was a stroke (and not the first one) was what ultimately got the Iron Lady. Annette Funicello had multiple sclerosis (MS) and died from complications–it develops over time, hence the possible wheat connection. It’s hard to pinpoint one specific cause, many so-called “chronic conditions” are a manifestation of many causes, like junk food, drinking too much and excess sugar eventually turns into Type 2 diabetes. That’s the obvious, but other conditions aren’t that way, like arthritis, which Dr. Davis discusses in depth.
In other words, after years of eating this science-project-gone-wild-thing they call “wheat,” the effects accumulate and do damage–sometimes permanent, like brain damage. It doesn’t come out of the air, there is a specific cause for something showing up at a certain point in the future. His patients who cut out wheat are surprised to see many seemingly unrelated conditions, like skin rashes, clear up when they stop wheat.
Wheat’s toxicity can do the same thing–one symptom over here, another trigger over there, and you find yourself in a health crisis that “comes on suddenly.” Could be a heart attack. Could be a stroke. I’m not presuming to know that much about these three women to say for sure. What I am saying is that after reading this book and assimilating the subject, many symptoms, problems and diseases can be cleared up or even avoided completely by the elimination and total absence of wheat and the so-called “whole grains.” No drugs or special equipment needed.
Yes, I know, we’re all going to die eventually.
But why live with chronic sickness when you don’t have to?
As I mentioned in my first post, this is not the same wheat from biblical times, or that our grandmothers and even mothers had. For the last 40 years or so, wheat has been tampered with, gene-spliced, and mutated into something that doesn’t even resemble natural (called “einkorn”) wheat on a cellular/molecular level. It’s not the same thing on any level, but it’s still referred to as “wheat.”
At this point, you’re probably wondering what you’re going to eat if wheat-based foods are cut out of your diet. (There are, in some people, actual withdrawal symptoms due to the opiate-like effect of this wheat.) Concentrate on what you can have rather than what you can’t, and focus on discovering new ways to have what you used to. You’re eating real food, and there are splurges involved. Dr. Davis and his wife obviously worked hard on these recipes, and the results are obvious when you try it, like the biscuit mentioned earlier.
You can eat some good stuff, it just takes a bit of an open mind and learning about it. But if you discover that you really are allergic to wheat, having “just a little” will teach you a lesson you’ll not soon forget. Ask anyone who *is* allergic. (No, luckily, I’m not.)
In the Wheat Belly cookbook, there is a flaxseed wrap on page 231 that you mix up in a few minutes and make in a pie plate in the microwave. I’ve only bought flaxseeds once, and that was for a sewing project! These pancake-like wraps are absolutely delicious, and I’ve made and eaten probably a dozen since last week. Pair them with the salmon salad on page 125, which uses CANNED salmon, (and homemade olive oil mayo), and you’ve got a great lunch, gluten free, and completely tasty. OMG. I could make a meal out of a couple of those. Who needs bread?
Ooh. . .I could turn that wrap batter into pancakes and make some Agave Maple Syrup from the second Babycakes book. . .OMG, brain’s firing on all cylinders. Holy Shish Kebab–look out!
Anyway. . . .
A couple of weeks ago, I found another related cookbook in Central Market–The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace. It’s beautifully illustrated with some additional good recipes in it, and has some additional options for gluten-free living. (This too is available on Kindle.)
OK, I know, I shouldn’t have bought it. I splurged. (I promise not to do that again.) But take a look at that cake on the cover and you’ll see why I couldn’t leave it. Besides, it was 25% off the cover price in Central Market. (My tax refund came in, OK?)
One thing I was disappointed in is the recommendation of Splenda (sucralose), which is something I won’t touch. They also list Stevia Extract in the Raw, and New Roots Stevia; I’ll try those when I get to it and let you know how they work. (Dr. Davis uses Splenda as a condition of cutting out other stuff, but I still won’t buy it.)
I baked a loaf of what the authors call “Stout Bread” on page 38, which uses less expensive garbanzo bean flour instead of a nut flour. While the raw batter tasted kinda funky, the final bread was warm and delicious, and I need to make me another loaf because I have killed all 12 thick slices of it since the weekend. It stands up to toasting and butter, and you really feel like you’re eating Texas Toast, hence the name “stout.” There is no beer in it, just a really firm texture that makes it filling and delicious. (Hey. . .I wonder if I can make French toast with it? All the synapses are firing again!)
So what happens when you go out of your safe little kitchen? Lemme tell ya. . .yesterday, I was in downtown Houston and stopped in Starbucks on Smith Street, the Safe Haven With Food. I asked, and there was only one thing that was any kind of gluten/wheat-free. That was something called Two Moms In The Raw, a little 2 ounce bar called “Blueberry Granola” that cost more than I’d like to disclose here, but was indeed gluten free. It does have gluten free oats in it, and everything is organic. (Even Starbucks’ “protein plate” has a small cracker and honey-sweetened peanut butter.) This bar was not bad, but it is a bit on the high side. Sweet, but not overly so, and very, very crunchy. I was very early for my appointment, and just needed a quick bite before I went. You can read more at their their website.
This was my first adventure trying to be deliberately gluten free outside of my own regular cooking, but there are a number of ways to find gluten free recipes online, just pick yourself a website. Do a search on Martha Stewart’s website for a start, and find something. Foodnetwork.com will likely have some too, but. . .prowl around and find something. There are a number of sites that are devoted to gluten-free as well, just do a quick search and find one or two you like.
One warning that Dr. Davis makes repeatedly is that many products marked “gluten free” are not necessarily suitable–which is why reading labels is an essential part of taking care of yourself. (That’s true generally, but especially if you’re sensitive to soy like I am, or wheat like my friend BR is.) When wheat flour is removed, they have to replace it with something else, so it’s either cornstarch, rice starch, potato starch or tapioca starch–all of which will trigger that glucose-insulin response, causing you to gain weight (Page 72.)
Back when I did low-fat, I used to chow down on all those fat-free foods. Guess what? Didn’t help. When they take out the fat, they replace it with sugar, salt and other chemical additives that give it taste and something called “mouth feel.” So while the fat was low, and maybe the calories were low, the carbohydrate impact made it worse than eating the “regular” food, if you can believe that. I’ve actually seen “unleaded” versions of stuff that had more calories than the “regular” ones.
And, if you go strictly by calories, you could theoretically eat candy bars all day and lose weight and be healthy. But, sorry, it doesn’t work that way. WAY more complicated.
This is an important subject for a lot of people, and that’s why I’ve been working on it sort of part-time to do a complete assessment. Needless to say, I’ve got no problem giving up wheat, since I really did it already. But if you’re suffering with chronic health conditions, and you’re on that “whole grain” thing, give it a try and see if something changes. I think Dr. Davis tells his patients 90 days. Really, it takes a little getting used to, but once you are used to it, no big deal.
But what have you got to lose? Illness? Excess weight? Allergies? Like I said, I’m not a doctor, but what would be the harm in trying it?
Besides–I want to keep my readers around to keep reading my long, rambling essays. This is my longest yet, but the topic is important, so I made sure I said enough.
Now go read this book and give up wheat, and find something healthy and delicious that you just can’t get enough of.
Happy Dining!
