Hello! Today I was thinking we could talk about the mysteries of being vegan AND gluten free.

To some, it can seem like a whole lotta limits.

But these are limits I’ve put on myself, and for good reason. I choose vegan because I love animals. I’ve always loved animals and thought about quitting eating meat even as a child. I grew up in (pretty) isolated places, and spent a lot of time wandering in nature and made friends with every animal I could. For various periods of my childhood I lived in areas where I could feed and pet cows and horses, and marvel in the beauty of living things. (I love cows). I still am, and always will be in awe of creatures. So, I’m vegan for the animals. And knowledge is power. But I also know that my health is better for not consuming animal products. Mass animal suffering and death is absolutely unnecessary, and milk doesn’t make any damn sense. So: I am healthier, less animals die, and the planet is a better place.

But what about gluten? All those delicious wheat meats! I stopped eating gluten (for the most part) well into being vegan. I’ve struggled with heavy inflammation and pain off an on for the past 5-6 years and I had a Rheumatologist and a Nutritionist/Acupuncturist advise me to go gluten free. And I struggled with this. I was cranky, and had a hard time adjusting to non-wheat flour in baking. I was irritated that my options were cut down, and that those easy Tofurkey sandwiches were now off the table. But I stuck with it, and a couple months later I realized that my pain was drastically reduced and I didn’t feel as heavy and uncomfortable. Nothing disappeared magically and forever, but it most certainly helped. And here I am 3 years into gluten free, I figured out how to bake gluten free/vegan and I am not afraid of any recipe! I alter just about every recipe I even try to follow and I don’t feel deprived of food. Although I will confide in you that if it’s possible to create a gluten free/vegan croissant I’d like to know about it ASAP.

SO what do I eat?!

I eat so many things! And cook and bake A LOT. There are some things, though that for convenience sake, I purchase. Most gluten free/vegan bread, for instance, is crap. Really it is. But Little Northern Bakehouse is absolutely fantastic and I hope you can find it. I’d had many terrible gluten free breads and I’m sorry if you have, too.

I eat a lot of beans/lentils – rice – quinoa – tofu – tempeh – vegetables of all kinds, etc. If you think you don’t eat anything that’s vegan and gluten free then you’ve never had a banana! Studying nutrition – and getting a degree – definitely helped me understand my needs and how to balance my intake to feel healthy. If you cook and bake using WHOLE food, then being gluten free and vegan becomes less complicated seeming. And as far as options eating out goes, it can definitely be challenging. But I’d had some good success amidst the side salads. And Oregon is the land of almond milk and agave for vegans. Don’t be afraid to ask for options and advise at restaurants!

I’m going to be working on more recipes, tips, and product reviews in the coming months, so stay tuned! I definitely recommend watching What The Health and What’s with Wheat on Netflix, too.

I’d love to hear your comments and stories!