This Is How I Omelette

Voluntary Vegetable Overdose

Slice, dice, stripe, squares or whatever your fancy. Just be sure there is a lot of colorful and fresh organic vegetables (preferred) in your omelette and every meal. Go with what's on sale and/or use my favorites; onion, broccoli, peppers, mushrooms and tomatoes at minimum. Saute-style on the stovetop on low/med with olive oil and/or coconut oil, light spices such as a dash of salt, pepper, cumin, and turmeric and add into your saucepan. Wash all vegetables carefully to avoid any gluten contamination in the home or from store accidents.

Add The Beaten Eggs

After the vegetables are semi cooked, not fully cooked though, add the eggs slowly around your pan. It'll start to smell super divine in your kitchen and beyond at this point. I typically use a six organic eggs in my omelette to share ;) for 2-3 people if you have sides such as fruit or sliced avocado or you may have extras. (Don't eat egg leftovers longer than a day though because they're obviously best freshly cooked. Continue to cook and cover this concoction on low/med heat. At this time start to prep your taste or bagel (optional) so that you have enough defrosted slices prepped for about five minutes prior to the last step for exact timing. 

Eggy For Breaky Is Created

Since it's covered and cooking on a fairly low flame it will fluff similar to a frittata. I checked it along the way to be sure it wasn't too runny, but that's okay if it is as it will continue to steam and slowly fluff and shape in your sauce pan. Patience grasshopper. If you're in a rush go run. Dash half way through cumin and turmeric for some good spice loving.

Gluten-Free Toast or Bagel

Since you prepped ahead and had toast ready you can combine your hot omelette with your warm toast or bagel.While in the saucepan slice your omelette into small triangle pizza slices so that they fit on your toast without getting overly messy, yet ample food.  On each toast or bagel add organic gluten-free sriracha for a kick or some salsa on the side.  Do not over consume bread, ever, even if it's gluten-free. Focus on eating healthy food and not the comfort food of bread or bagels. 

Tips For Gluten-Free Omelettes

• Clean all sauce pan, plates and silverwear with virgin sponges and hot water/soap if you're in a non gluten-free kitchen such as friend or family
• Be sure your spices are gluten-free, yes they can be contaminated in a facility
• Use a gluten-free toaster or another saucepan for "toasting" bread instead of someone else's dirty glutened toaster because you'll get sick!
• Always have frozen or fresh gluten-free bread, toast and sriracha and salsa available in your home, trust me!
• Be sure all surfaces were cleaned so that there is no risk of contamination.

List Your Top 10 Food Ingredients

These foods should be what you shop for regularly and are found in your refrigerator or in your kitchen table. Utilizing your top 10 ingredients to make simple and complex meals enable you to be sure you're getting enough vitamins and minerals throughout the day. Since it was nearly impossible to only list 10 I put a few substitutes that I put in my rotation... If you can't make your own list today, look at mine and see how yours may compare and figure out ways in which you can learn more about gathering these foods by planting vegetables seasonally or trading with neighbors and friends! Also, notice the foods that are NOT included.

My Top 10 Daily Foods (In no particular order)

1. cabbage 
2. onions
3. tomatoes
4. quinoa or buckwheat
5. kale or spinach
6. nuts (peanuts or almonds) and peanut butter
7. eggs
8. chicken or fish
9. grapefruit or orange
10. green tea

Could I Grow or Gather Food? (If you have land, grow food not grass)

1. vegetables (Seasonally yes you can or buy organic local)
2. nut butter (yes but you need to likely buy nuts and kitchen blender components) 
3. quinoa or buckwheat (likely need to buy unless you have a sizable land)
4. Chicken (Call you state or local zoning department to build a chicken coop!) 
5. grapefruit or orange (Unless you live in a very warm year round client, you buy)
6. green tea (Most tea requires a warm winter climate so you need to buy)

Gluten Cross Contamination

Based on the short list above I can eat dozens of raw and cooked meals. Some of my favorite are salads and soups which never get tiring when you get creative. There also isn't any gluten in those very common foods except from the #1 killer - cross contamination. Yes. It's gluten cross contamination that is found in farms, manufacturing and production facility as well as every day in restaurant kitchens that harm innocent people. The safest foods above are farm fresh organic vegetables, but everything else including green tea, can have gluten contamination in the glue to seal the tea bag or from a facility. It's a sad truth and a likely culprit for those random days when you "thought" you ate gluten-free, but still got very ill.

There Is No Kinda Gluten-Free

 

Kinda Gluten-Free Isn't Real

There is no such diagnosis or diet plan called, kinda gluten-free. People often ask me if gluten-free diets can exist half way or partially in some manner. I am not a doctor, but I do laugh at the idea of shedding the truth about gluten sometimes since I've been committed for over 17 years, so let me tell you that my answer is No. Always No. And 99.9% of doctors will say No. You cannot go partially on a gluten-free diet when you are A) Diagnosed Celiac B) Gluten Intolerance C) Non Celiac Gluten Sensitive D) Have shown improvements removing gluten. 

You may feel "better' with less gluten because you've removed some common gluten related foods such as pasta, breads and cookies. That diet plan should first hand make you think about what you really just did, regarding the removal of nutrition weak wheat pastas, wheat flour, high sugar and dairy is something to consider learning more about. But if you don't go all in gluten-free (as mentioned below) then you're not gluten-free, you're not gluten-free, and you're not gluten-free. You are on a diet that removed pastries, pasta and breads, leave it there and do not refer to it ever as going gluten-free. 

Gluten-Free Only Has One Definition

Gluten signifies a 100% removal of gluten (wheat, barley, rye, malts, etc) and that includes any contamination that likely exists at restaurants and packaged goods. To ensure a gluten-free diet one must obtain a massive food education (yes it can be overwhelming at first, but fun second) and discover food brands (small and large corporations) who obtain a trustworthy certified gluten-free verification for <20 ppm (per the FDA) but preferably look for brands with certification by CSA testing <10 ppm or <5ppm so that you have transparency behind gluten contamination risks.