Hi, I’m Beth Allingham and I love everything about food: choosing it, designing recipes, cooking and eating it.
My blog, A Meal In Mind, is for anyone seeking delicious gluten-free recipes. You’ll see that the tagline says “mostly gluten-free” and that’s because there are two that contain gluten as written. If you want to know which they are, email me and I’ll tell you!
I started this blog because I know how overwhelming it can be to switch from eating gluten-rich foods to gluten-free, especially if you need to eliminate dairy too!
Most of my recipes are naturally gluten-free (based on rice, beans or without grains). I hesitated for quite a while to use gluten-free flours because of their high glycemic index (see this article). And though almond flour is great to bake with, nuts are a common allergen.
However, I know how important it is to have gluten-free breads, muffins, snacks and treats, so you’ll see more of those on the blog too.
Many recipes are paleo; some are keto.
A Meal In Mind
The timing of the blog, in early 2019, was to document the two meals a week I was making for my daughter-in-law. She has gluten-intolerance, and since she and my son had just had their first child, really appreciated the food I made.
As soon as I delivered a meal, I’d start thinking about the next. I always had a meal in mind – and thus the blog name was born!
My nutrition background
Before starting my blog, I cooked for my family (my two sons are now in their 30’s) and taught high school science for 22 years. Food and nutrition were themes that ran through both of those occupations.
For my family, I wanted to make nourishing meals within our budget. For my students, I wanted to teach what I learned about what “healthy food” means. These days, I apply what I learned to the gluten-free meals I make for my daughter-in-law, my son, and my grandsons.
More Goals of A Meal In Mind
Whenever possible, recipes will be linked to one another and to information about ingredients. There is a page with suggestions for elimination diets. Another with a simple framework for thinking about carbohydrates, the Carbohydrate Continuum.
What I can tell you is: If I can go gluten-free, anyone can. Rather than dwell on my love for bread, I’ve challenged myself to develop a repertoire of recipes that are so good, you won’t think there is anything missing – because there isn’t!
Plus, from time to time there will be recipes that I gathered during 30 years living in Honolulu (and dancing hula for 20 of those). This is my hula group (and me in the back center) after a hula competition that I participated in on Maui in 2015. I credit my diet with being able to dance into my 60’s!
Whether you are cooking for yourself or family or sharing like me, I hope that you will find something you love here.
More about me and my Background with Food
I cooked for others for years. Usually, there was an ailment involved: allergies; anorexia; ulcerative colitis; fibromyalgia; hypoglycemia (mine). With each new culinary focus, my natural scientific curiosity took me into more research.
It seemed that everything I read had to do with food! I wanted to know: how organically grown food was different from conventional? what’s the big deal about grass-fed? if omega-3 fatty acids are so important, how do we get more of them? what foods cause inflammation and why? You won’t see me use the term “healthy” – there are too many interpretations of the word – but I have made decisions about what I eat and what’s in my recipes, and I highlight all important ingredients.
My Culinary Companion
This is Boone, who keeps me company and makes sure I don’t leave anything delicate on the floor. Will I ever make his food? Stay tuned!
Boone thinks that when I am not sitting AT the computer, he should be sitting ON it.
Thanks for visiting and I hope you find what you seek here!