Part 3: Gluten Free With Fibromyalgia Series
Brain fog and cooking don't mix well. With the working-memory impairment that's common in fibromyalgia and chronic fatigue syndrome, it's hard to remember the steps of a recipe and do the required multi-tasking. Since developing fibromyalgia, I've tried to keep cooking as simple as possible, but I still dread it.
Then, cooking got more complicated and there was nothing I could do about it. I became gluten intolerant, and I had to learn new ways to cook pretty much everything that was a staple in my house.
Gluten-free (GF) cooking wouldn't be bad if it was just me, but I have to think about my husband and kids as well. That means when I make spaghetti, I have to make 2 kinds of pasta. That might not seem like a big deal, but GF pastas have their own set of rules and require more attention. When I'm already browning ground beef, heating sauce (fortunately, a lot of canned spaghetti sauces are GF), and cooking regular pasta for my family, it's more multi-tasking than I can handle on some days. Some people have suggested cooking GF for everyone, but I don't for 2 reasons: it's too expensive, and I don't want to force food on them that's not as good as the regular stuff.
To some degree, I've just had to get used to it. I'm cooking more, and I'm doing more complicated things. The good news is that I've gotten more comfortable with cooking over the last several months, so this was probably the push I needed. Of course, I still have my bad days, when I can't face cooking at all. My solution is to keep a few frozen GF meals on hand, as well as some easy things for everyone else.
It takes awhile to adjust your cooking, but after awhile it does become routine. Then, you have to face the challenge of eating away from home -- that's coming soon.
Learn more or join the conversation!
- Part 1: Living Gluten Free With Fibromyalgia: An Emotional Hit
- Part 2: GF Grocery Shopping
- Part 4: GF Foods I Like
- Part 5: GF Eating Out
- Part 6: GF Calorie Counting
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