It’s been an eventful 6 weeks since my last post. To catch up:
- I’ve started antiviral therapy and it is AMAZING. Many of my symptoms disappeared after only a couple of days. My regular level of energy has returned, and it feels so good.
- My weird digestive symptoms, however, have intensified and new ones have cropped up. Like getting a fever and chills after I eat, losing weight when I’m not trying to (just barely maintaining my high school weight now), and horrible burning in my abdomen. I’ll spare you the detailed and graphic list of my other issues. My doc has ruled out gallbladder stuff, and I’m waiting to get screened for celiac disease.
- I’m experimenting with a strict gluten-free diet (6 days now) and it is incredible how many of my symptoms have subsided. Some are still lingering, but aren’t as severe. I may have to start eating gluten again to ensure valid test result and….ugggh…I’m not looking forward to it.
One thing that has not bothered me amidst all of this is the cooking. I LOVE cooking, and I love getting creative with limited ingredients. It’s a little bit of a pain to find truly gluten-free products, but you can’t really go wrong with potatoes, produce, and meats/fish.
Maybe I’ll get tired of all the cooking eventually, but it’s something I’ve loved doing for years and I’m using that passion to counteract the negative effects of whatever my condition is.
So, for your enjoyment, here are delicious fish tacos with home made, gluten-free corn tortillas. (Very vague recipe below…)
Gluten-free Fish Tacos
- tilapia or another white fish, cooked according to your taste (lots of basic recipes for fish are available online). I like to top with lime.
- raw green cabbage, thinly sliced
- black rice, cooked
- ripe avocado
Non-spicy salsa –
- cherry tomatoes, diced
- fresh cilantro, chopped
- lime juice to taste
- GF cornmeal, fine to medium
- GF cornstarch
- pinch of salt
Quick-and-dirty, non-specific directions for the tortillas only:
- I know traditional tortillas are made with corn FLOUR, but I like a bit of chewiness. Mix 1 part cornmeal to just under 2 parts water and heat in a pot on stove, stirring constantly until you get a soft dough. Remove from heat.
- Add a few tablespoons of cornstarch (depending on amount of dough) as a binder.
- Roll out thin circles of dough (use corn flour or cornmeal to keep it from sticking). Toss onto a cast-iron skillet and cook until each side is dry.
- Put all completed ingredients in cute little bowls.
- Have your family or guests build their own tacos!