inventory time!

Cereal has always been my weakness, and when you’re in a position to reduce your carbs and starch, it’s even more of something to get rid of. But it’s hard, because it’s so easy, so comforting, so delicious. There’s no way I’ll ever totally give cereal up, but I’ve been trying to reduce my dependency on it, especially now that I live on such a tiny budget and gluten-free cereal is so expensive. Plus, it’s basically empty calories, so I end up eating more throughout the entire day, which is calories and money out the door.

So, step 1. Change from sugary, starchy, empty cereal to filling cereal. That means cereal with fiber and protein, and that means the homemade, low-sugar, delicious granola I’ve been making from scratch.

Step 2. When it’s not a morning where I have somewhere to be first thing (i.e. four or five days a week), make something healthier, more filling, and just plain more interesting. If I want to get better at cooking, I have to practice, experiment, and get better at following recipes. And I have to do that all without buying some of the stuff I really want, because I can’t afford it, like cute little ramekins and a food scale.

Step 3. Be more efficient in the ingredients I use. Store things better, buy only what I can eat, and find recipes for the week that use the ingredients I buy in bulk (right now I have lots of carrots, onions, apples, and mushrooms) in varying ways.

So for breakfast this morning, instead of my usual egg fallback, I made pancakes out of almond meal (aka pancakes that are full of protein, omegas, and healthy fat rather than starch and sugar), stevia, and olive oil, covered them with liliko’i jam and a little syrup, and had a delicious apple with it. Apples here are amazing! I can’t get enough. And compared to my usual, much larger breakfasts, I feel full and happy with less. Also, almond pancakes are a lovely brown color and have a kind of natural, almond sweetness to them without needing sugar. I did add stevia, but I’m thinking of trying it again with applesauce to replace both the egg and the sweetener. Might be interesting.

Then I found this recipe at Simply Sugar and Gluten Free, which is perfect because it’s the kind of recipe I need with the sorts of ingredients I have an abundance of. So it was off to my cabinet to check my flour inventory. I found what I think is all-purpose gf flour (somehow it’s not labeled, but I don’t know what else would be in a plastic bag that looks like flour except flour, and I haven’t bought regular flour in ages), xanthan gum, garbanzo flour, almond meal, and my pao de queijo mix, which I can’t have anymore because I can’t have cheese, but since the flour is vacuum sealed and cheeseless, I’m assuming it’s still good and useable. And according to the package, it’s just tapioca flour with emulsifier and baking soda already in there, so it’s like ready-made baking mix. So I have a ton of flour options, and I can’t wait to get started on more savory, healthy, filling baking. I need a change. This will be good.

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