This past week, I had what appeared to me as an odd situation pop up. I have a coworker who knew I was gluten free and so when someone left some granola bags in the break-room, she tried them and came over to tell me they were pretty tasty. Of course, I just stared at her rather bewildered as I wasn’t the one who had left them, but I was curious as to why she thought I had. She explained to me that because they were healthy and I was gluten free, she’d assumed I’d made them. And I realized, it wasn’t just her with a certain misconception, it was a lot of people.
We have a ton of people out in the world today who think that being gluten free is because it’s a healthier way to live, and for some of it, it’s critical we do so. But gluten free isn’t inherently healthy; a lot of times gluten free commercial food can be just as healthy. Just because gluten cripples our overall system does not mean that gluten free is automatically healthier. Often carb counts are worse, and they increase fat and sugar to quote improve unquote flavor so it tastes better or more like gluten based products because that is the ‘taste’ that many of us have become accustomed to. Gluten free convenience foods can easily be as bad if not worse than normal convenience foods.
But back to my epiphany…
I started out researching how to make recipes gluten free because my best friend found out about her own issues with gluten a few months before I went to Culinary school in Portland, Or to study Baking and Patisserie. If I couldn’t make yummy things for my best fried, there wasn’t much interest for me. To me, it wasn’t about being healthy, although I LOVE healthy foods. It was about having delicious food that the people I loved could eat, enjoy and love. Because as much as I do enjoy healthy foods, what matters to me ultimately is how it tastes. No matter how good something is for you, if you don’t like the taste of it, you’re not going to eat it. Then what good does it do to make it.
I want my food to be delicious. If it nourishes the body as well as the soul, even more fantastic. Don’t get me wrong now, there are a lot of great tasting alternatives out there, but most of them take some time to get used to the texture and taste of. It’s part of the reason I don’t fuss about Aaron being not being completely gluten free along with me. Our kitchen is strictly gluten free, but if he’s out and about (and not near me for a few hours), he can have whatever he wants. He knows I will (and have) blown up thanks to my wheat allergy if he kisses me afterwards, but that I feel it doesn’t otherwise concern me. Neither one of us wants to add to our responsibilities by attempting a split kitchen especially as I do most of the cooking.
TLDR: I want to be known for making tasty things, not just things people perceive as ‘healthy’. That’s just an extra benefit for me.
What it means for this website is that I focus on what I feel tastes good first, and healthy for you is second. I’m not just going to randonly add quinoa to a smoothy. It doesn’t end well. First smoothie I’ve every just come close to throwing out. So I hope you’ll join me as I share my recipes and my journey just as I’d love to hear about yours and I welcome any requests for recipes. That’s what I’m doing. Recipe development. Let me do the hard work and share the results with you.