When I started this blog my primary goal was to share recipes that happened to be gluten-free but were accessible every day cooking anyone could enjoy along side a little bit of blah blah.
At the time I had been gluten-free for a while but had mostly kept it to myself. Then realised I actually felt better than I had had my entire life. Which after a period of illness was a blessed relief (polite words for how I really felt).
As I detail on my ‘about’ page I found my way to becoming gluten-free after an isolated neurological episode my illness was and as both my mother and her mother had severe neurological conditions (Motor Neurons and Multiple Sclerosis) I did a bit of digging about and found perhaps there could be a connection to diet and specifically gluten.
During my short time of writing this blog I have found more and more out about the relation between gluten and neurological diseases and it quite literally has been mind blowing. I have attempted to update my ‘about’ page to give a bit more info as I’ve found out more.
Recently I met a senior medic who told me he thought it highly likely there was some kind of familual grain/wheat/gluten intolerance in my family. I nearly cried.
It was amazing to hear this from a medical person. Although my GP supported my change of diet to that point it had only been my reading and research that had put two and two together.
So as I happily trotted off to discuss genetic testing to see if I carry DNA that due to gluten insensitivity could create neurological disease. I started to think about my blog and how this had led to me finding out about the DNA connection.
I realised too that as much as I hate writing about anything personal that my experience of becoming gluten-free was the very reason for its existence. And as much as I felt uncomfortable in doing so I had to promote the reason why.
And not because it’s a trend or cool thing to do. Or as a recent Telegraph article on its site referred to as the recent thing of middle class, white people (I am summarising) with too much time and money (I wish!!).
I am truly blown away that it is now possible to have DNA testing that will determine if the neurological illnesses in my family have been caused by sensitivity or intolerance to gluten. And the potential to stop my children, and future generations and family members suffering neurological disease.
I can’t predict the future and perhaps gluten sensitivity will not be the answer to neurological illnesses my family has experienced.
But I do know that here and now I feel better than I ever have and that although when I was sick it was the scariest time of my life it has since enriched my life in ways I could not have conceived possible.
Which leads me to my final bit of blah before sharing with you my delicious frittata and bean salad. I recently read the brilliant novel ‘The Art of Racing in the Rain’ by Garth Stein and I thought I’d share this quick quote from it.
“Many of us have convinced ourselves that compromise is necessary to achieve our goals, that all of our goals are not attainable so we should eliminate the extraneous, prioritise our desires and accept less than the moon”
It’s been a beautiful winters day today. The first frost was on the ground and the sun has been shinning. This dish can be served cold (perhaps when the sun is out and its also warm) or warm and is equally delicious both ways.
Roast Pepper and Bacon Fritatta with Bean and Feta Salad
Serves 4 comfortably
- 1 x large onion
- 2 x roasted and skinned peppers or you could use a small jar
- olive oil
- 1 x garlic clove crushed or grated
- balsamic vinegar
- 4 x rashes of bacon diced
- 6 x eggs
- 35g of grated cheese (any of your preference) I used mild cheddar
- 1 x table spoon of chopped Basil (I use Waitrose frozen chopped Basil)
- Salt and Pepper
- 300g of frozen green beans, broad beens and peas
- 50g of crumbled feta cheese
- 1 x teaspoon of chilli flakes
- 1 x teaspoon of red wine vinegar
- 1 x teaspoon of turmeric
- Roast the peppers skin and leave in 1 x teaspoon of olive oil and 1/2 teaspoon of balsamic vinegar
- fry the bacon in a little olive oil in a large oven proof frying pan and then put to one side
- slowly fry the onions in olive oil on a low heat until softened 5-10 mins
- lightly whisk the eggs together in a bowl and add a dash of salt and pepper
- . add the bacon, garlic, most of the cheese (except a small hand full) and basil to the eggs
- add the egg mixture to the pan
- fry on a medium heat until the eggs start to set at the edges of the pan
- when the eggs set at the side of the pan take off the heat and sprinkle the remaining cheese over
- transfer to a warmed oven and cook until the egg sets and the cheese bubbles
- take from the oven and serve on a large plate to cut in to slices at the table
Bean and Feta Salad
- bring a large pan of water to the boil
- add the bean and pea mixture and boil for 5 mins
- drain and put to one side
- mix in one table spoon of olive oil, the red wine vinegar, turmeric, chilli flakes and feta and serve