Contrary to what I first thought when getting diagnoses with Celiacs, eating gluten free isn’t as horrible as I originally thought. The gluten free food available now is similar to what I consider normal food, aka wheat infested food. But there are just some things that can not come close to the memories. For example, beer. Oh, man do I miss beer. Deep dish pizza is another but it’s getting to the point that I don’t even remember what pizza is supposed to taste like. Which I guess is a good thing, considering I won’t be able to ever have it again.
Here are some of my favorite recipes and typical food I eat on a regular basis. I normally stick closer to a paleo diet. For some reason, my body feels better eating a lower glycemic diet. On the left are a couple of my go to cookbooks. As you can see, my Against all Grain one is falling apart because I use it so much. The little journal looking one on the top right is where I write down family recipes or my absolute favorites that I have turned gluten free. Which really, isn’t that hard once you know what to avoid.
Danielle Walker’s Peruvian-Style chicken. If you don’t know who she is, you are missing out! She is an amazing chef with easy to create meals that my kids even eat. This recipe is in her book: Meals Made Simple. The chicken is amazingly tender and the spices are great. This is one of those all encompassing dishes where everything you need is in that pan. I guess if you want fruit, you will have to add that on the side, but you get the idea.
This is another one of my favorite dishes. My husband hates it but I don’t mind. This is an asian rice or mock fried rice dish.
When I add meat to this dish, I like to use an asian marinade. But instead of using soy sauce, I use coconut aminos in the recipe.
Ingredients for cauliflower rice:
3 Tbs oil
1 medium onion, finely chopped
2 or more gloves of garlic
a handful of: celery, carrots, broccoli
1/4-1/3 cup chopped nuts
1 large head cauliflower, trimmed and coarsely chopped
coconut aminos or soy sauce
Heat oil in a large skillet over medium head. Sauté the onion and garlic for 8-10 minutes, until soft and translucent. Add the celery and sauté for 5 minutes. In a food processor, pulse the cauliflower until it is the texture of rice. Grate or cut the carrot (in the picture I grated them). And cut the broccoli into bite size pieces. Add the cauliflower and carrots to the skillet, cover, and cook for 10 minutes. Uncover and add the broccoli and however much soy sauce you would like. I usually add about 4-5 shakes. I don’t use much, just enough to get a good flavor. Cook for another 5-10 minutes, stirring occasionally. Add the nuts and salt to taste.
For breakfast and lunch I am kind of boring. For the most part I eat the same thing every day. For breakfast, I eat spinach eggs with half an avocado on top. I use two egg whites and two regular eggs, as much spinach as I can shove in there and some salt/pepper sprinkled on top. For lunch I either eat grilled chicken breast or a salmon burger with half an avocado.
For an afternoon pick me up, I will have an iced coffee with a scoop of protein powder mixed in.
One of my favorite things to eat during the spring and summer are salads. I have taken Danielle Walkers California Chicken Wrap- chicken avocado, and bacon- and put it on a salad. I added cucumber and tomatoes. Her herb ranch dressing is to die for. Both of these recipes can be found in her book- Meals made Simple. Her blog is another amazing place to look for great recipes.
I buy most of my Almond flour online because of the price. Believe it or not, the texture of your almond flour makes a huge difference.