These are the benefits I note:
1. No post-meal bloating or embarrassing tummy tunes.
2. I have eaten more fruits and vegetables in the past 3 months than perhaps I did all of last year.
3. I have become more aware of what I eat and how it affects me. I am trying to eat more simply, to eat foods that are less processed and more natural. I am getting closer to my food.
4. I can still have all the wine I want! Beer, who needs ya?
5. I have lost 10 lbs. (This is not entirely good, as now I need to buy new jeans--something I haven't done in about 7 years. Maybe it's time to pull the trigger on this pair that I've been stalking for a while?)
6. As one who has a hard time making a decision when confronted with too many options on a menu (in a store..., in life generally...), I can now suss out the gluten-free offerings and relish the ease of my dinner decision almost being made for me! Also, I can always have a salad, and this has started making me happy. Go, salads!
7. Macarons. All the macarons I want!
That said, part of cutting out gluten was to boost my general immunity and it turns out I am just getting over a cold. But I think it probably takes longer than 3 months to truly take one's immunity to the next level. I was getting a cold nearly every other month so I had 4 healthy, cold-free months this time. If not eating gluten can help me to stretch the time between colds, then I am happy. Besides, I was running around like crazy, traveling, and stressed out over major life things. Sometimes a cold virus comes a-knockin' and there ain't nothing that can keep it out.
I spent this weekend cooking and even doing a little baking. It's never as much fun cooking for one, but that didn't stop me.
My first attempt at gluten-free baking: peanut butter-banana-chocolate chip cookies. Lo and behold, they are VEGAN, too. (That's like 10 extra points. Toward what, I don't know?) The recipe was quite simple, and the cookies were wonderful--moist and banana-y with a good crumb. I put half of the dough in the freezer to use later, but when I ran out of cookies this morning it was promptly dispatched to the oven for more cookies. Now that I've had these cookies, I realize I cannot be without.
(You can find the recipe here. I am in love with this website already.)
potato-cabbage colcannon. I found the loveliest petite head of cabbage, which was perfectly sized for one. The outer leaves were a pale green, but inside it was yellow and filled with hardy sprouts and stalks that were the color of cauliflower. It was like a hybrid cabbage/brussels sprout/cauliflower veg, and it was perfectly everything for everybody (me).