Day 2 I was visited by a headache. Now this headache could have been the result of a barometric pressure change, hormonal events, gluten detox or a combination of the aforementioned. Or because we did the fitness test in class and I did squat thrusts, I was probably due to the squat thrusts. *grin* Now I will add that this is the first headache I have had in 6 months and it originated from a different place than where my other headaches originated, which has me consider detox. The good news is that symptoms were lessened by a nap, peppermint essential oil on my temple, and rest. Much better than 3-4 Tylenol 3 with a Coke Classic chaser.
Day 3 I'm back to my "normal". Baked another loaf of gluten free bread and it was better than before. Made the great discovery that Pinty's Buffalo Wings and Superstore's Salt and Pepper Wings do NOT contain gluten. WAHOO!!
Now a word about quinoa. Pronounced KEEN-wah. Quinoa is a gluten free ancient grain that is very versatile and is a complete protein which is good news for vegetarians and vegans. The taste is a little nuttier than brown rice and this great little grain can be used anywhere from breakfast to salads to main courses to there's probably a dessert out there somewhere. If you like tabouleh, you can substitute quinoa for the couscous, which is actually wheat pasta.
Cooking quinoa: very easy, much like rice. Soak the quinoa grains first for about 5 minutes to remove the saponins, drain and rinse well. 1 cup quinoa to 1 1/2 cups of water, bring to a boil, simmer on low until water is gone. I cook up a batch to have in the fridge for breakfast. Here's my breakfast: quinoa, sliced almonds, dried coconut, dried cranberries and a bit of maple syrup sugar. Yummy!!
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