Ecuador Eats

I am kicking myself for not posting since this summer--but I assure you I have been hard at work exploring all types of foods and cooking. Not to mention, a lot has changed with my diet but we'll get to that after the exciting stuff:

I will begin with the past December and my trip to Ecuador for 10 days.

I had long awaited my trip to South America and it was beyond fulfilling…but more so: filling.

My phone was nearby at all times to constantly take pictures of all of the food I consumed or the variety juices I drank. I LOVED how natural the juice is anywhere you go. I couldn’t get enough.

Every morning at our hostel, the kitchen would surprise us with all different flavors and we would pass each other’s juice around to the whole table (clearly we are not germaphobes—or we just spend too much time together to care). My personal favorite was the mulberry juice—the perfect amount of tart to have me completely satisfied. 

Our meals consisted of plenty of rice, avocado, beans, & meat (as expected). However the flavors were exquisite and fresher than imaginable. I also have a new found love for plantains cooked every which way and Ecuadorian CHOCOLATE.

A coastal Ecuadorian meal: rice, avocado, fried plantains, and fish

Mulberry Juice

Ecuador definitely stole a piece of my heart and I hope to travel back there one day with family to continue to explore and pick mangoes...

Over the past six months or so I have been experiencing very weird stomach problems, nausea, etc.-- these symptoms would occur a few hours after eating. I'm already a hypochondriac when it comes to my health so you could only imagine the types of things going through my mind. After a few doctors appointments and blood tests there was no conclusive results, so I began to do some research on my own. And then came GLUTEN. Now, I know in the medical field this is a controversial topic--especially since there is a lack of research regarding gluten intolerances. However, I have many friends and close family who have seen amazing relief from similar symptoms after completely removing gluten from their diets. So, I gave it a shot.

I have been gluten free since shortly after my Ecuador trip-- almost three months to be exact.

I was absolutely shocked by the results. I no longer experienced the sporadic symptoms that I had been experiencing for months. Whether it all be in my head, or gluten actually the problem, I was (and continue to be) content.  In terms of cooking, it's been a new adventure in the kitchen. I have become way more creative and I am always up for a challenge. It is interesting how much more I have to pay attention to food labels & ingredients. One of the down sides....is...beer. Those of you who know me understand my obsession and taste for craft beer, especially in Cleveland. Although, it has been fun to discover gluten-free beers. Thank goodness for wine!

The best part of being gluten-free: eating a copious amount of Mexican food. I eat tacos probably more than I should, but the ingredients so fresh, so easy, and there's countless combinations.  

Taco Tuesday happens a few times a week.

That's all for now--

KH