I've been trying to not eat gluten during the past two weeks. I tried this last summer too and failed miserably, so this time around I wanted to make sure I was at least somewhat successful before posting on the blog.
I have had eczema since I was in 7th grade. I have occasional flare ups and then at other times it gets really bad. I've tried every cream and lotion that exists. I've switched my soaps and laundry detergent to no dyes, scents or allergens. Nothing helped. Last summer I talked to my doctor and he said the best thing would be to cut out foods that I suspected(for food allergies) and see if it helped. I've also been having digestive issues with lots of bloating for a while, but I won't go into that :) After doing some research, I felt that gluten or wheat was probably the most likely to be what was affecting my body. Finally, I've had the motivation to keep going, and so far I've see good results.
Here's some lovely dry skin. This actually looks pretty good compared to other times.
It has actually been easier than I thought, you just have to know where to look. This pasta was really easy to make and is completely gluten free. It seems so complex, but it only is if you make it.
GF Pasta Salad
3 cups Tinkyada brown rice pasta shells
1 (6oz) can olives
1 Roma tomato, diced
1 medium cucumber, diced
1 Tbs Parmesan cheese
1 chicken breast, grilled
1/2 cup Italian dressing
1. Cook the pasta until al dente.
2. While the pasta is cooking, drain the olives and slice the tomato, cucumber and grilled chicken.
3. Combine the olives, tomato, cucumber, cheese and chicken in a medium bowl. Once the pasta is cooked, drain it and pour into the bowl with the other ingredients.
4. Pour the dressing over the top, then toss the salad until evenly dispersed.
