After a little adjustment, I’m settling in better to being wheat and corn free. I will admit that I’ve had a couple of times where I succumbed to cravings (ex: two pieces of a Totinos pizza), but I feel that I’m doing pretty well.
It definitely helps to have a variety of gluten free foods available. I now keep several varieties of gluten free pasta, as well as gluten free bread, bagels, and tortillas in my kitchen. I also keep sweet potatoes and brown rice in stock. This way, I have choices for my carbs for my meals and snacks. I’m not just eating a slice of gluten free bread with every meal.
I made chicken fajitas recently. My husband ate his with wheat tortillas (We’re trying to get all the wheat foods out the freezer via my husband’s meals.), and I used a gluten free tortilla.
First, I put sour cream and half an avocado on mine (after I heated the tortilla).
I then topped my tortilla with fajita chicken, bell peppers and onions that were sauteed with EVOO, cumin, and paprika, as well as some cheddar cheese.