I have been gluten free for about 8 weeks now. I feel slightly less bloated – and have stomach aches less frequently. I thought for a while that it resulted in a lighter Zuska, but really, that was just part of my typical day-to-day 5 pound fluctuation.
Sometimes, I really miss ooey, gooey, pourous bread. I have been partaking in a few “summer associate” lunches, since I’m oddly an advisor this summer to a summer associate from my law school, and it has been sort of hard to avoid the warm, fresh baked bread which is brought to the table with olive oil and parmesean and deliciously fresh garlic – but avoid I have.
There are a few things that have made it all worth it.
Thing # 1: Wasabi Rice Crackers.
Holy crap!
I really may never eat sushi again.
I mean, half the appeal to me is the glorious feeling of wasabi in the nostrils. It’s fantastic, and delicious, and cleansing. My tolerance is going up and up, and my soy mixture gets progressively thicker and greener when E and I head to the sushi joints.
but these crackers?
No soy needed.
Just an abundance of wasabi lacing on ridiculously thin crackers … of which there are SEVENTEEN in a serving. SEVENTEEN!! In one serving! Which has like .00087 grams of fat and 3 calories.
I have found that if you place the wasabi-wafers on the back of the tongue, you get maximum wasabi-impact.
MMMMMMMM.
Who needs bread?
or mac & cheese.
or raviolis stuffed with fresh mozz, basil and parsley ….
i mean.
Wasabi crackers RULE!!
