The Work Around

I know that there are tons of totally awesome and unbelievably good gluten-free recipes out there. And I totally get it. I get why people would want to try to mock it up and still feel like they are eating "normally."

But it just depresses me to the core.

The handful of times that I have been successful at dieting (admittedly weight loss, not lifestyle change), I have eaten well. Very, very well.

Honestly, to make this work, I'd rather make some pretty freaking amazing food that just happens to be naturally gluten-free.

I mean, seriously. We've been eating flourless chocolate cake and flourless peanut butter cookies for years around this joint. (I know, I know. We are not eating PB right now. But you get the point.) And the recipes are delish because they just are. They were flourless on purpose.

So I have decided to attack the new diet this way ON PURPOSE and not in spite of it.

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Tonight for dinner we had baked chicken with cilantro pistachio pesto, coconut rice, and roasted brussels sprouts. It was fabulous, and though it was "special diet" friendly, it was something we would have eaten anyway. Voila! Success!

By the way, never underestimate the power of pesto.