Gluten Be Gone

January 15, 2012

Call it trendy, call it unnecessary for most, but don’t call it a waste of time, energy and money.

After my friend Sarah was forced to embrace the wheat-free lifestyle, I started hearing about — and seeing — the benefits. After doing much research on the Mayo Clinic’s website, I decided to give gluten-free a shot. If I didn’t like it after a test and saw no benefits, then I could go back to my gluten-loving and gluttonous lifestyle. This is merely a test.

For my first gluten-free dish, I made brown rice pasta with sautéed Brussels sprouts, onion, cherry tomato, organic chicken sausage and olive oil. To finish off the dish, I added a generous dash of truffle salt (a great Christmas gift from fellow foodie and friend, Rob). This dish was a success and a great start to a good change.

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