It’s been roughly 2-3 weeks since I’ve been pretty effing serious about avoiding gluten. I mentioned earlier that a friend told me it helped with her eczema, and I was willing to try it out to see if cutting out gluten would help me out too.
So far, it’s working really well. My eczema has gone down a lot and it’s almost looking like I have a regular ol arm again. Also, my level of stress has changed dramatically with my job change, and I know both of these changes are helping my rash go down.
Cutting out gluten hasn’t been as difficult as I thought it would be, I’ve been loading up on vegetables when and I can, and I haven’t cut out the few gluten-free grains I eat like rice and quinoa. I do try and eat those a lot less though.
To sub rice out, because sometimes you just need some kind a neutral base, I’ve turned to cauliflower rice. Now, this is not the first time you’ve seen cauliflower rice on the blog, but this is the first time it’s on it’s own, so you can find it again for quick reference.
I’ve got my basic prep and cooking method below, and you can add whatever spices you want that work with whatever you’re pairing this with. When I made the Korean Beef Bowls, I seasoned my cauliflower rice in a more sushi rice style. When I make it for other dishes I may add other things, so go with what works best for the bigger picture.