I am not a gluten-free foodie
A couple of weeks ago, I went to our local Gluten-Free Expo. As soon as I stepped through the entryway, I knew that I would not stay for long. Not because it wasn’t a great expo – it had an amazing turnout of both vendors and attendees – but because I felt completely out of place.
I have considered myself part of the gluten-free community since I first stopped eating gluten. But, what it took me 5 years and going to this expo to realize, is that I really am not a gluten-free foodie. My diet just happens to be free of gluten.
Let me explain.
As I walked through that Expo door, I noticed two things right away:
1. The samples that attendees were eating consisted of baking mixes and off-the-shelf pizza, pasta, brownies, bread, and muffins, donuts, food bars, etc. Gluten-free was being defined as revisions of typically-gluten baked goods and food products. In other words, the vast majority of vendors offered products or services that help people who can’t or don’t want to eat gluten pretend that eating can be exactly like it was before. The thing is, these substitutes just never live up to the memories and often have things in them that aren’t necessarily good for you.
I actually prefer foods that don’t pretend and which are naturally delicious (and often healthier). A millet-cranberry salad I tried at the expo was as close as I got to a whole food that stood on its own merits. And, as much as I like a sweet or GF pizza now and again, by focusing on clean, whole foods, I’ve found that I just don’t crave the other stuff much anymore.
2. There was an exit poll area with a raffle. The prize? A grocery cart full of gluten-free bread and dessert products. To me, someone coming from a public health background where I’ve seen my share of people with diabetes and other chronic illnesses aggravated by food, a cart full of highly-processed, sugar-filled, carb-laden foods didn’t seem like such a great prize.
Going to the Expo brought it home to me that while I have to eat a diet that is free of gluten, yeast, and dairy, it does not mean that I share the same eating philosophy as others with the same constraints. In fact, I believe I share more in common with people who remove these foods from their diets by choice because it feels good, is healthy, and supports fitness goals.
What does this revelation mean?
First and foremost, it means that I have to redefine myself both for me and for you.
I am an eater whose diet is more akin to that of the paleo/primal movement –fruits, vegetables, lean meats, eggs, nuts, and seeds – with a dose of clean, whole grains and legumes on the side. These days, the fact that I can’t eat gluten, dairy, or yeast without feeling ill is secondary to the fact that I choose not to so that I feel good.
I eat from a place of abundance, not restriction. Removing gluten, dairy, and yeast (as well as sugar, for the most part) from my diet meant learning about a plethora of delicious, new foods I never knew existed, experimenting with new flavors, and finding new ways to use foods that were already a major part of my diet. So many options!
I never “diet”, but I do have a diet that is a long-term, healthy, and consistent part of my life. I look for systems, shortcuts, and steps I can take to more easily manage the time, cost, and inconvenience of eating the way I do in a world that prioritizes fast, unhealthy options.
I have a sensual relationship food. I love how food and ingredients look, as well as their flavors, textures, smells, and possibilities. I love looking at what’s inside – seeds are beautiful to me, playing with spices, and discovering a new favorite dish. I don’t love chemicals, scary ingredients or foods that are so different from their original form that it’s impossible to tell what went into a dish.
I grow food. I grew up around fruit orchards and large, home gardens; I have my own. I’ve taught urban children to love the taste of vegetables that they helped tend. I’ve worked with refugees striving to learn local growing conditions so they could bring a taste of their old home to their new one. Being close to the source of my food is important to me and I believe it is supportive of a nurturing culture.
I have a background in public health – in particular with chronic disease. Seeing the effects of processed, high-sodium, high-sugar, bad-fat foods on people’s health and wellbeing have made me an advocate for healthy eating.
I exercise a lot – half marathons, hiking, cycling, snowshoeing, cross-fit, dancing, etc. – as well as travel and spend a lot of time outdoors. That means I eat a lot of foods that give me energy and power, and are easy to prepare and transport.
I do enjoy treats, but know that when I eat junk, it makes me feel bad. I try to find ways to address my cravings without spiraling into a headache or other reaction.
This is where I come from when I talk about food and eating and nourishing my body.
Am I perfect? No.
Do I always eat the right thing, the good thing, the healthy thing? No – but I know the consequences and make a conscious choice when I splurge.
Is it easy? Not always, but it makes a heck of a difference in how I feel, how much energy I have, my perspective on the world, and my ability to live an active life.
Where do we go from here?
My blog, until now, has – to a great degree – reflected the idea that being gluten-free means finding substitutes. I have shared dessert and bread recipes, as well as a wide variety of dishes that don’t take these foods into consideration at all. The truth is, though, the bread and dessert recipes outweigh the frequency with which I eat these things. They are not representative of my actual daily eating habits. And, there are numerous blogs out there that do a fine job of introducing people to gluten-free baking and living.
So, from this point forth, you will be seeing gradual changes to Maoomba:
- Emphasis on eating well, feeling good, and staying healthy
- Recipes will be more reflective of my own way of eating – fruits, vegetables, protein-rich meat/poultry/seafood, eggs, nuts, and seeds – with a dose of whole grains and legumes on the side. This includes a lot of international flavors and wholesome gluten, dairy, and yeast-free dishes, as well as food for an active lifestyle (with an occasional treat).
- Newsletter tips on GF/DF eating – and the pasta download – will go away; I’ll be developing a new approach
I realize that these changes may not sit well with some of you and that you may choose not to read my blog anymore. Thank you for the time you have spent with me so far. Please let me know if you need recommendations for other blogs/sites that can better address your particular food and health needs.
To the rest of you, thanks for sticking with me. I invite your feedback, perspectives, and suggestions below.
Thank you,
Stormy
About Stormy Sweitzer - Maoomba-in-chief
Stormy,
I’m so impressed! Even if it feels like a risk right now, being authentically you will pay off in the long run, and you have so much to offer. I love reading your blog, and getting your recipes and inspiration each week. And, I’m sure I’ll love what you serve up in the future.
My sister (you know the story) is struggling, because many doctors and advisers have suggested she become a vegetarian. She’s stuck in a mindset similar to what it feels like to be told you can’t eat gluten. I believe your approach accomplishes the same thing, but focuses on the abundance rather than the lack. I’ll definitely be referring her over here for inspiration, too.
Suzanne, thank you so much for your support. I’ve had an inkling for a while that I didn’t quite fit with the GF norm. I guess it just took a room full of people and food to help me realize why. Shifting my focus (and my perspective) has already helped me with think about the blog’s future more openly and to connect with more like-minded people. Thank you for staying with me on this journey.
Stormy,
I don’t have issues with gluten but always read your blog because they were great recipes. As I work to eat a healthier less carb and more real food diet, I look forward to all your new ideas.
Best,
Sharon
Sharon – I really appreciate hearing that. The real food diet is the kind of thing I want to promote. I’ll stick with it and am happy you’re sticking with me!
Stormy, this is such an authentic post. Thanks for sharing your revelation, your story and your new philosophy. It’s bold to make radical changes and so important to stand firmly in what you believe. Although I don’t have the significant health issues that started you on this journey, I also avoid wheat, gluten, dairy, sugar and processed foods. Finding creative and simple recipes for whole foods is a challenge. It will be fun to see how your site evolves.
Hi Laurie – thank you for supporting me. I think my personal philosophy has always been there; I just haven’t represented it as boldly publicly because of what I thought a GF/DF/etc. reader might be interested in. But, I do appreciate the word radical. As strange as it seems, given the way humanity used to eat, it does feel like I am going against the norm in our culture by choosing the way of eating that I do.
Good for you, Stormy, for taking a stand for delicious food and not having to align yourself with a “label” or a food identity to consider yourself healthy. Our bodies have so much to tell us when we just listen and respond. As I watch the women I work with struggle to cast aside food rules and learn how to give themselves “permission” to eat foods that may be problematic for OTHERS, I’m struck by how rigid we’ve become around food and how stressful that is for the body. I applaud you for choosing expansion. Here’s to listening to our bodies and taking back our plates.
Sue Ann, I am so grateful for your insights and for being able to learn from your healthy approach and attitudes towards food. It’s so refreshing to see how you help your clients find what’s right for them. Thank you for encouraging me through this shift in my own work!
Good for you, Stormy! I’m so glad you’re making the necessary changes for your blog to be more in line with your beliefs and lifestyle. I can totally relate and I can tell you from experience that being authentic is the best thing you can do for yourself, your blog, and your business!
I really admire your perspectives on food and healthy living, but I’m still struggling to come from that place of abundance in my own food and lifestyle choices, so I will continue to follow your blog to help me get to that point eventually!
Hi Amy, thank you! Authenticity…earlier this year, I heard this word batted about a lot and it started to feel trite to me. Until now. It just took a light bulb moment and conscious reflection to fully align my beliefs and actions so that they feel authentic. Please let me know if I can be of help in any way as you create your own feeling of abundance.
Congratulations on staying with what you believe in….my only question is you mention that you eat lean meats…our ancestors ate every part of the animal and fat soluble vitamins A and D especially are in the fat on meat…i believe it shoud be organic and hormone free and everything in moderation but what is it that you have against some fat?…also why your choice to go dairy free….have you tried raw and/or cultured dairy?
Hi Kim, Thank you for your comment. Perhaps I should revise the word “lean” to be “protein-rich”. I tend to eat more lean types/cuts of meats than fatty ones (mostly because I don’t just cook for myself), but have nothing against animal fat, in moderation. In fact, I had a pork loin chop last night, the best part of which was the semi-crisped rind that had absorbed the flavors of the spices I was using. Keep an eye out for the post on this next week. As far as going dairy-free is concerned, I have an allergy to whey. It just does a number on me in so many ways – worse than gluten, in fact. Anyway, I tend to rely on cashew, almond, or coconut milks if I am making something that needs a touch of creaminess. Thanks, again.
Hey there Stormy, I found this to be a really interesting post and I absolutely respect where you are coming from. I have a gluten-free vegetarian blog and I also find it frustrating that it is usually the bread substitution recipes that get all the attention and comments while many of the really tasty veggie recipes are virtually ignored. On the other hand… I can understand that for those newly diagnosed, finding substitutions for their favorite foods is important and will help them stay on the gluten-free diet that is key to their health.
One thing I would say though, is not to confuse the gluten-free foodie community with the gluten-free food commercial market. The thing is, companies have a hard time marketing whole grains and veggies and proteins in a neat little box they can sell to people. So, a lot of the products made for gluten-free folks involve convenient flour etc. products that have a good shelf life and will appeal to the general american market and make money. I have been lucky to meet and befriend quite a few gluten-free folks and bloggers, and most of them do NOT live off of the processed food products and mixes except as an occasional treat. Many of them self-identity as Paleo, or say they eat whole foods, or like me, that they love veggies. I would say that MY mission as a gluten-free blogger is 1) to widen people’s palates to an international palate and encourage them to try making naturally gluten-free food from different cultures and 2) to introduce people to new and creative ways to prepare all of the amazing and healthful vegetables in the world. And if I can give them some ideas on how to prepare some vegetarian proteins, all the better. Sure, I’ll do the processed food review once in a while (mostly to help people staring at shelves full of the stuff so they don’t waste their money on the ones that taste like cardboard) and post a bread recipe because I like having it as an option, but that’s not what I’m about as a gluten-free foodie.
I haven’t attended one of the gluten-free expos, although I have been invited, but I think a lot of it is about companies trying to introduce their products to their target market. Nothing wrong with that, but I don’t think their products define us as a community. So- maybe you don’t have to give up on your fellow gluten-free folks, just the food that gets marketed to us?
I look forward to returning to your blog and seeing the recipes that come out of how you really eat and life healthfully. I’m sure there will be many great creations that come out of your kitchen.
All my best,
Sea
Hello Sea,
Thank you for your encouragement and thoughtful response to my post. I’ve been a Book of Yum reader for a while and admire your perspective. Despite my omnivorous ways, probably 70%+ of what I eat is vegetarian, and international food has been a lifesaver for me.
Because of the challenges involved with allergen-free eating, finding foods, and preparation time and ability, I do not begrudge anyone their food choices or needs. What I am concerned by – as you rightly point out – is food marketing that defines gluten-free as ‘familiar products translated without gluten’ and a food culture that supports processed convenience or substitute foods over wholesome nourishment. I do agree that substitutes can support transition and sticking with a new diet, but the habit often persists.
I am not ready to give up on gluten-free folks (we all need as much support as we can get), I just encounter many that are not quite ready or willing to go down the path I’ve chosen to. And, I feel it would be disingenuous of me to share recipes that are not consistent with how I actually eat just because there is demand for them.
Instead, I believe that my mission will reflect the following: a) share recipes and information that focus on foods that are naturally free of common allergens and minimize/avoid refined ingredients, b) demonstrate ways to eat healthfully that respect time and budgets, and c) promote health and wellness through food and physical activity.
I hope my posts will help support people who want to establish a healthful, allergen-free diet for themselves whether because of allergies/sensitivities OR other health concerns, philosophical reasons, and fitness or wellness goals. Addressing people with similar food goals (albeit with different motivations) feels like the biggest shift I am making. Sharing my food philosophy has simply helped me be true to myself and, in turn, the people who will find value in what I write.
Thank you for reaching out and prompting me to clarify. These realizations are new and will take some time to figure out how it all will work in practice.
Warm regards,
Stormy
I certainly appreciate what you have to say. I have just started realizing the same thing.
I visited a sister recently who thoughtfully provided spelt muffins, gluten-free waffles. While they were okay, they just don’t have the taste of gluten products, which I have an intolerance to. I also have incorporated seeds and nuts, whole grains (they taste so good and have distinct flavors), as well as fresh, home-grown vegetables and fruit, free-range eggs.
This time of year I really have to be careful–friends and neighbors bake their favorite cookies, cakes and breads. Any recipes you provide that offer bulk and protein–both I crave with the colder temperatures–would be wonderful. I also have allergies to dairy, so that complicates my food issues and staying healthy.
Glad a friend emailed me about your blog!
Hi Ardis – I’m grateful to have you join me in this journey. And please thank your friend for connecting us. I will definitely aim for bulk and straight-forward recipes, delicious and nutrient-rich foods, and readily-available ingredients. Thanks for commenting!
Hi Stormy,
So encouraging to read your post, thanks! I also prefer whole food, naturally gluten-free, minimally processed. Although I’ve only been gluten-free less than a year now, I’ve already noticed a disconnect between what I see out there — like you said, primarily convenience mixes and processed foods dressed up to look “normal” — and how I cook at home. I went through the same sort of thing some time ago in my vegetarian/vegan cooking adventures — processed meat substitutes vs. fresh veggies and spices. I look forward to the new outlook on your blog … and will be sure to add you to my blogroll when I get around to setting one up. I’m sure yours is going to be one of my favorite blogs!
How refreshing! This is perfect for how approach my diet and lifestyle. I feel like it’s so straightforward and when I see mixes and substitutes, it complicates matters for me. I would rather simply eliminate the taste or desire for many foods than try to replicate them and get used to another processed version. I “eat clean”, GF, very low dairy and yeast because I feel so much better this way, and honestly, I find simple eating to also be easier.
Thank you for being honest and making this change! I’m happy to find a blog that relates to my life.
Hi there – straightforward, indeed. Maybe, as humans, we just feel a need to complicate things. I’m glad to hear there are others, like yourself, that strive to find new flavors rather than reinvent the familiar. Me personally, I look at it as an adventure – like traveling through my tastebuds. Thanks for your comment and for your tweet!
Hi Laura, thank you for your comment and RT! I just checked out your blog and love your international food focus and pics. There are so many flavors and foods out there to try, I sometimes feel like not being able to eat certain things is the motivation we need to explore other options. And why shouldn’t those options be fantastic? I’m looking forward to staying connected.
This is really exciting to read.
I prefer to cook rather than eat GF packaged foods, too. I’m looking for ways to eat optimally, not just replacing wheat. For example, in baking, I don’t want to just use rice flour, I want to see how much nutrition and protein and yum I can get into the muffins I bake for my family.
I am new to your website. Just returned from a 5 week trip through New Zealand, Australia (visiting family there) and the Cook Islands-Rarotonga. Doing my best to follow my diet needs while traveling (similar to yours though dairy has been fine for me), I ate some pretty unusual things, cooked as much as I could, and many times just did without. I ended up loosing excess weight, and enjoying my health on a whole new level during this trip. Like I got my mojo back. I’m trying to figure out how to keep it! The best clue is what I was eating seems to be what the paleo diet is about. Lots of raw fish, fresh sea food- fresh and simply prepared, chicken, eggs, lots of veges, salads, and tons of fresh tropical fruits (way more than I normally eat at home), coconut. I know I also need carbs, so I got quinoa when I could find it and ate rice. And fresh hand made fruit icecream!
I’m now enjoying a read through your recipes and learning about paleo diet (new to me).
Thanks,
Alysse
Hi Alysse – thank you for your comment. I appreciate hearing about other people’s food journeys (travel journeys, too!). Your trip sounds amazing. And, fresh seafood, coconut, & vegetables…how much healthier can you get?
Isn’t it interesting that it can be easier to eat well, and deliciously, when travelling to new countries? Maybe it’s the thrill of taste discovery or an interest in exploring new-to-us local foods. Whatever the reason, eating our way around the world can be a wonderful thing!
Please let me know if I can answer any questions for you!
Cheers!
Stormy