Adopting a healthy lifestyle does not mean saying good-bye to the things you love forever. It’s a continuous shift; a shift away from the things that are not serving you, and towards that which allows you to shine.
Today’s Monday Makeover is actually a health, time and wallet makeover. My family is one that still eats grains, albeit healthy grains, and in moderation at that. I realize that many people are completely off grains now, but in the great wisdom of different bodies require different fuels, we have realized that we thrive with some good quality grains in our diet.
Going off grains/ gluten or dairy completely is considered an elimination diet, which is a technique that you use to isolate the source of an allergy or food intolerance. Generally once you have identified the problem, you can avoid it while healing your health issue. Once you have improved your health issue and strengthened your immunity again, many times you can begin reintroducing that food in a carefully, regulated plan.
The Ayurvedic Perspective
Gluten is a hard-to-digest protein that comes from a grain that was traditionally only harvested in the fall for winter eating, when the digestive strength is much stronger and more capable of digesting denser foods. It is believed that the real culprits regarding the epidemic of gluten intolerance are:
- Overeating it – every day, 3 times per day.
- Eating it out of season.
- The global weakening of digestive strength due to stress and a diet of processed and impossible-to-digest foods.
- The processed nature of most wheat or gluten products.
*Source John Douillard’s LifeSpa – http://lifespa.com/be-free-of-gluten-free/#
Another point to mention is that you may be hearing a lot about your mindset affecting your life and your success, well that goes for meal time too. If your thoughts while eating something are about how poorly that food will affect you, then that is what will become. Eat with gratitude for your Health & Harmony!
So, getting back to the makeover… Since I am fussy about the quality of grains we eat, we splurge on good quality breads such as Ezekial and Dave’s Killer Bread, which can cost anywhere from $3.50 a loaf up to $7 depending on where you find it. With that said, it’s painful for me to throw away the crusts at the demand of a 3 (now 4) year old. To make us both happy, I started putting the crusts (and heels) in a bag in the freezer, once the bag fills up we make a French toast casserole.
Here’s how it goes:
- Oil a large casserole dish and fill with broken up pieces of crust and loaf heels (enough to fill a gallon bag)
- In another bowl beat about a dozen eggs, and double the mixture with your milk of choice (ours is almond milk – it turns dairy isn’t a great choice for us – different bodies, different fuels). Then add your favorite spices to dress it up such as:
- Vanilla or almond extract
- Pour the egg mixture over the bread in the casserole dish making sure it gets nearly to the top of the bread and bake it at 375 until it is cooked through
- It will probably take about a half an hour although I’m not totally sure, as I usually set it all up, throw it in the oven, and am freed up to do something else until it’s ready instead of being stuck there soaking bread and flipping it in the pan – win, win!
Some extra notes – different family members enjoy this in different ways
- Some like it right out of the oven with butter, honey, or syrup
- Some like it moister, and warm some milk in a pan which they pour over it
- Sometimes we warm frozen berries as a delicious topping
- It’s basically French toast, you know what to do, go enjoy!