A while back, I discussed the possibility that I may be going Vegan and Gluten-Free for my health. I was advised by my doctor that it is a beneficial diet, but that I would need to work my way into it gradually, so as not to shock my system. So, here is what I have done so far.
I have tried making recipes that use little or no gluten products. I've made some pretty nice soups/stews/chili's with no gluten products (using rice or potatoes as my starch). I've been introducing products I have traditionally despised into my diet and I am doing OK with them.
Starting this week, I introduced a goal to have a Gluten-Free/Vegan breakfast. My breakfast, thus far, has consisted of 1/4 cup of almonds and one Fuji apple. Actually, it ends up being a mid-morning snack, as I usually don't leave enough time to sit down and enjoy a meal, I just eat at my desk through out the morning. I cut the apple into slices and put the almonds in a bowl and eat it all morning long. I also have a cup of coffee with sugar added, no cream. I've taken my coffee like this for quite a while, weaning myself off cream several years ago. It also helps tht we have VERY GOOD coffee in my office. I want to say that coffee is gluten-free (but I'm not 100% sure)...
I'm going to see how long I can support the everyday breakfast goal and occassionally cook a gluten-free meal (if not vegan). In July, I will introduce a new goal to replace something in my diet. Probably my lunch... although I am not sure right now how to go about making that Vegan... This week I have also made "tuna-wraps" for lunch - drained a small can of tuna, mixed with salt/pepper and a little Bragg's, wrapped up in a leaf of lettuce like a burrito... Makes a nice, high protein, high Omega-3 lunch. But, it's not exactly vegan... I don't remember if Bragg's is gluten-free... I'll have to check the label when I get home. I know regular soy sauce is not gluten-free.