I have been using my slow cooker a lot lately. It’s helped with managing my time and not feeling that rush of needing to make sure dinner is ready. Or rather, getting it all in early so I can relax later on the days I have to work later.
A few weeks ago, everything I had planned for the week came from Stephanie O’Dea’s Make It Fast, Cook It Slow. With gluten-free and dairy-free adaptations. For my Meatless Monday dinner, I made her Bean and Cheese Burrito Casserole. I was going to make it without gluten-free tortillas and without dairy-free cheese. Then I realized I’d really just be eating beans and tomatoes. I’m not fond of Daiya at all plus everything is processed so I don’t even buy dairy-free cheese. I decided to try Rice Shreds by Galaxy Nutritional Foods since I hadn’t tried it before. I also bought Food for Life’s Brown Rice Tortillas. I don’t buy these often because every time we’ve tried them for wraps or whatever, they fall to pieces. Since this was a casserole recipe, falling to pieces would happen while cooking and that was okay.
I used about half the package of the tortillas for the recipe and the rest I ate throughout the week with breakfast or snack. I also ate most of the leftover casserole.
That week, I wasn’t feeling so hot. I was fatigued and tired all the time. Plus, the inflammation of my plantar fasciitis flared up and really won’t settle down no matter how much icing, stretches, etc. I do. Rest assured, I know what to do for plantar fasciitis and I have been doing it as well as making sure I’m wearing my orthotics even when I’m not at work. The inflammation just doesn’t want to go down. It felt like a glutening, but I couldn’t think of anything I could’ve had that had gluten without me knowing about it. I didn’t think anything more about it and went on just feeling fatigued.
Yet another reason to avoid gluten-free processed foods. You just never know.
Had I gone to the Hematologist after I discovered the repeated glutening from one product, I would have asked him to run some tests. Oh, well.
Several weeks later, I’m still fatigued. When I wake up, I’m already so tired I just want to stay in bed all day. My feet still get extremely swollen even after a short time on them. I will be glad when this gluten gets out of my system.
On the brighter side, my visit to the Hematologist on Monday for a finger stick comparison from the venipuncture tests confirmed my platelet count was not as low, confirming his and Dr. Cuz’s suspicion that it was lab error. However, I am on the borderline for Alpha Thalassemia, a genetic disorder that causes a reduction in hemoglobin production. If I do have it, he believes it to be the true cause of my anemia. Weakness and fatigue are also a symptom. One of my relatives informed me later that day after sharing it on Facebook and Twitter that she has the traits for it. Sticking that one in my pocket for my follow-up when he retests me to make sure.
Exciting times, yeah?