I have been eating out a fair amount lately.  For the most part, it has been unplanned impromptu lunches with the girls from work.  They are incredibly understanding about my food limitations and always take them into consideration when choosing restaurants.  In addition to ensuring that I have my enzymes handy, I try and make careful food choices and ask questions when necessary.  Although we can’t go for soup and sandwiches at the little shop in our building, we do manage to eat a variety of delicious food.  It seems that ethnic food is generally much safer for those of us trying to live the Gluten-Free life.

Although many of my favourite Asian foods, such as chow mein, are out, I am fortunately still able, to consume sushi.  As I mentioned in my last post, I am extremely sensitive to fermented soy, so unless I have planned ahead and brought some wheat-free Tamari with me, I usually enjoy my Japanese food sans-soya sauce.   Now, you may be thinking “but sushi has seaweed – doesn’t that have soya sauce?”. 

In short, the answer is yes.  I have read package, after package of seaweed and they all list soya sauce in the ingredients.  Exactly how much is not entirely clear, although in many cases it is close to the end of the ingredient list.  In general, I have been able to eat sushi without any problems, however I have found that at a few discrete locations, I get an upset stomach after consuming my meal.  In these cases, or when eating somewhere new, I will bypass the seaweed altogether, instead choosing to eat sashimi.  If you’re Gluten-Free and like sushi but haven’t been eating it, it may be worth a try.  I caution you however, imitation crab is made with wheat, so unless your restaurant can confirm that they are using real crab, stay away from the California rolls and such.  Personally, I like to get salmon maki, negitoro and edamame – delicious!

We also discovered a delicious Indian Buffet, less than a 10 minute walk from the office, where I can consume every item on the buffet.  The items that appear to be made with flour, are actually made from chickpea flour and thus safe for consumption (of course I still ask the waitress to double check every time).  In general, Indian food seems to be a safe bet.  Like much of the local population, I love butter chicken and matar paneer (peas and cheese) – I have even found a recipe for the latter that I can’t wait to try.

The third ethnicity on our celebration rotation is Thai.  Although I can’t eat the spring rolls, that come with the lunch specials, I can eat the salad and the hot & sour soup and those come with the special too.  Most of the curry’s are Gluten-Free but I can’t resist the Pad Thai. Mmmm!

And when I go to a standard steak & pasta joint with my Husband?
Why, I eat the steak of course!

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