Earlier this year, I challenged myself to go gluten free for a month. As you regular readers know, I’m not one who feels gluten is the root cause of our ills, nor do I think it’s bad for most people. I don’t have any major signs of celiac disease or gluten intolerance. So why would I voluntarily subject myself to a month without pizza?
A couple of reasons. As a dietitian who works with many people diagnosed with celiac disease or gluten sensitivity, I wanted to gain a better understanding of what it’s like to live gluten free. Also, I was curious. I’ve had some stomach issues and have also struggled with anxiety, two common symptoms of non-celiac gluten sensitivity. Would I feel different? Maybe…or maybe not. I would never know without trying.
But mainly I did it because I thought it would be easy. After all, eating such a varied diet, more than half the meals we eat just happen to be gluten free, so it wouldn’t be that difficult, right??
Also, beer contains gluten. Should have thought that one through.
So what were my results? I didn’t notice a difference in my energy, mental clarity, digestion or really anything at all that month.
But, it did give me a chance to experiment with a few new foods, including this gluten free quiche made with thinly sliced sweet potatoes as a crust!
- 8 eggs
- ½ cup organic, whole milk or unsweetened almond milk
- ½ teaspoon ground cumin
- 1½ tablespoons coconut oil
- 2 small sweet potatoes or 1 large, thinly sliced with a mandoline
- 2 green onions, thinly sliced
- 6 ounce bag baby spinach
- ⅓ cup crumbled goat cheese
- Chopped fresh cilantro
- Hot sauce (optional)
- Place the rack in the upper third of the oven and preheat to 425 degrees.
- In a large bowl, whisk together the eggs and milk. Whisk in the cumin and season with salt and pepper.
- Heat the coconut oil in a 10-inch ovenproof skillet on medium-high heat. Cook, flipping occasionally, until cooked through, browned and a little bit crispy, about 10 minutes. Sprinkle the green onions over the potatoes, then top with the spinach. Cover with the lid or a cookie sheet to wilt the spinach, about 1 minute.
- Reduce the heat to medium and pour the eggs over the spinach and potatoes. Cook until mostly set around the edges. Sprinkle the goat cheese evenly over the top. Place the quiche in the oven to finish cooking for about 5 minutes.
- Remove from oven when the eggs are set. Let sit for 5-10 minutes before slicing. When ready to serve, garnish with cilantro and hot sauce and slice into sixths.