Reagan and I used to have this tradition where we ate pizza every Sunday night. Be it frozen, homemade, carryout - we ate pizza. After I had to go gluten free, I spent my Sunday nights pretending to like the flatbread(ish) pizza that I had to eat while Reagan ate something delicious.
The other day I remembered this Italian Orange Salad recipe and decided to "surprise" (ha!) Reagan with it on a Sunday night. (My reasoning is that it has pepperonis. That's pretty solid, right?)
Italian Orange Salad
serves 4
For salad:
1 small head of lettuce (or a bagged lettuce of your choice)
1/2 head curly lettuce
1 large can mandarin oranges
1/2 red onion, sliced
Pepperonis
1 1/2 tsp. butter
1/3 cup walnut halves
1/4 tsp. salt
For dressing:
1/2 cup canola oil
1/4 cup white vinegar
1/4 cup sugar
1 1/2 Tbsp. minced onion
1/4 tsp. dry mustard
1/2 tsp. celery seeds
To make walnut croutons, melt 1 1/2 tsp. butter in skillet. Add 1/4 tsp. salt. Add 1/3 cup walnut halves and brown over medium heat, stirring constantly.
Combine all the dressing ingredients and shake well. Assemble the salad and enjoy!
After this dinner, Reagan suggested we change our tradition to salads on Sunday night. I think that was the I'm-taking-three-finals-in-three-days-and-I'm-delirious-from-studying voice talking!
P.S. If you are ever in the mood for whipping up a homemade pizza, I highly recommend this recipe. Or, if you are really brave and want to try a creative salad, give this Southwestern Chicken and Spaghetti Squash Salad recipe a try!
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Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Wednesday, December 12, 2012
Thursday, August 30, 2012
Snack Problems
The other day at work someone told me, "I feel like we're a lot alike in that we both eat all day. Every time I walk by your office, you're eating!" Thanks?
We both had a good laugh, but really it's true. This is where meal planning for Reagan and I is a challenge. He eats three big meals a day and nothing else; I graze all day and don't like "big meals." Such is life.
I've been researching gluten free and lactose free snack ideas because I'm almost burned out on almonds. Blah. I've found a couple of recipes like baked apples and s'mores pudding, but my first endeavor was the 5 Minute No Bake Peanut Butter Bars. Let me tell you - these were SO easy to make and could easily be customized to your liking.
5 Minue No Bake Peanut Butter Bars (adapted from fANNEtastic food)
makes 12 bars
Dry ingredients:
1 & 3/4 cups oatmeal
1 cup crisp puffed brown rice cereal
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup chia seeds
1/4 cup coconut
Wet ingredients:
1/2 cup brown rice syrup
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
Combine the dry ingredients in a large bowl and mix together. In a smaller, microwave safe bowl, combine the wet ingredients. Microwave for 20-30 seconds. Pour wet ingredients over dry ingredients. Stir until everything is combined. Pour mixture into a shallow pan and press down. Refrigerate for 20-30 minutes before cutting.
I cut ours and wrapped them individually in plastic wrap so we can grab and go. Also, Reagan said, "Even though they look like bird food, they actually taste delicious." Pin It
We both had a good laugh, but really it's true. This is where meal planning for Reagan and I is a challenge. He eats three big meals a day and nothing else; I graze all day and don't like "big meals." Such is life.
I've been researching gluten free and lactose free snack ideas because I'm almost burned out on almonds. Blah. I've found a couple of recipes like baked apples and s'mores pudding, but my first endeavor was the 5 Minute No Bake Peanut Butter Bars. Let me tell you - these were SO easy to make and could easily be customized to your liking.
5 Minue No Bake Peanut Butter Bars (adapted from fANNEtastic food)
makes 12 bars
Dry ingredients:
1 & 3/4 cups oatmeal
1 cup crisp puffed brown rice cereal
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup chia seeds
1/4 cup coconut
Wet ingredients:
1/2 cup brown rice syrup
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
Combine the dry ingredients in a large bowl and mix together. In a smaller, microwave safe bowl, combine the wet ingredients. Microwave for 20-30 seconds. Pour wet ingredients over dry ingredients. Stir until everything is combined. Pour mixture into a shallow pan and press down. Refrigerate for 20-30 minutes before cutting.
I cut ours and wrapped them individually in plastic wrap so we can grab and go. Also, Reagan said, "Even though they look like bird food, they actually taste delicious." Pin It
Sunday, August 26, 2012
Black Bean Veggie Enchiladas
I've convinced Reagan to have one vegetarian day in our house. It doesn't normally end up as Meatless Monday, but we have Meatless Whatever-Day. This is a HUGE deal since Reagan didn't eat anything but beef until we met. Baby steps, people.
I got the idea for these enchiladas from the cooking bible, but I changed it up to use what vegetables I had on hand. Enjoy our meatless meal from last week!
Black Bean Veggie Enchiladas (adapted from Taste of Home)
serves 2
1 small onion, chopped
1 small green pepper, chopped
1 medium zucchini squash, chopped
2 teaspoons olive oil
1 garlic clove, minced
1 can black beans, rinsed and drained
1 can chopped green chilies
2 Tablespoons taco seasoning mix
1 teaspoon cilantro
8 small corn tortillas, warmed
1 can enchilada sauce
3/4 cup shredded cheese
1. Saute the onion, pepper, and squash in oil until vegetables are crisp-tender. Add garlic and cook for one mintute more. Add the beans, chilies, seasoning, and cilantro. Cook until heated through, 2-3 more minutes.
2. Spoon the bean mixture into the warmed tortillas. Roll up and place them into a 9x13 in. greased baking dish, seam side down. Top with enchilada sauce and cheese.
3. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
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I got the idea for these enchiladas from the cooking bible, but I changed it up to use what vegetables I had on hand. Enjoy our meatless meal from last week!
Black Bean Veggie Enchiladas (adapted from Taste of Home)
serves 2
1 small onion, chopped
1 small green pepper, chopped
1 medium zucchini squash, chopped
2 teaspoons olive oil
1 garlic clove, minced
1 can black beans, rinsed and drained
1 can chopped green chilies
2 Tablespoons taco seasoning mix
1 teaspoon cilantro
8 small corn tortillas, warmed
1 can enchilada sauce
3/4 cup shredded cheese
1. Saute the onion, pepper, and squash in oil until vegetables are crisp-tender. Add garlic and cook for one mintute more. Add the beans, chilies, seasoning, and cilantro. Cook until heated through, 2-3 more minutes.
2. Spoon the bean mixture into the warmed tortillas. Roll up and place them into a 9x13 in. greased baking dish, seam side down. Top with enchilada sauce and cheese.
3. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
Tuesday, August 21, 2012
Lifestyle Change
Reagan and I decided to make a few changes when school started this year. We are affectionately calling this project "Lifestyle Change 2012." Obviously, we think we are hysterical.
Here's the deal. Reagan will be busy this year. Like, 18 hour days busy. In order to spend time with my hard working husband, I need to have my evenings free to hang out at the law school, go to events, etc. How do I free up my evenings? Work out in the morning....
Honestly, this was NOT my idea. I have a normal office job, hence I don't have to study after 5 p.m. My husband, on the other hand, has his nose in a law book most evenings. He suggested we get up and go to the gym together before work/school, thenwe I have more spare time in the evenings to be a dedicated law student spouse. I gladly agreed to this plan because I am not-so-secretly hoping it will cure Reagan's insomnia and help him sleep like a normal human being. (Law student sleeping problems are a whole other post!)
So, we are two days into Lifestyle Change 2012 a.k.a. 5 a.m. wake up call. How's it going? Not terrible. On Day One, the extra hour in the morning was the only time we saw each other, so it was worth it in my book.
The second part of our lifestyle change project is our meals. Since we are constantly running in two different directions, I'm making it a point to plan and prep meals for the entire week to avoid defaulting to Taco Bueno.
Meals this week include:
So there you have it. Lifestyle Change 2012. Stay tuned.
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Here's the deal. Reagan will be busy this year. Like, 18 hour days busy. In order to spend time with my hard working husband, I need to have my evenings free to hang out at the law school, go to events, etc. How do I free up my evenings? Work out in the morning....
Honestly, this was NOT my idea. I have a normal office job, hence I don't have to study after 5 p.m. My husband, on the other hand, has his nose in a law book most evenings. He suggested we get up and go to the gym together before work/school, then
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| Last first day of law school |
So, we are two days into Lifestyle Change 2012 a.k.a. 5 a.m. wake up call. How's it going? Not terrible. On Day One, the extra hour in the morning was the only time we saw each other, so it was worth it in my book.
The second part of our lifestyle change project is our meals. Since we are constantly running in two different directions, I'm making it a point to plan and prep meals for the entire week to avoid defaulting to Taco Bueno.
Meals this week include:
- Cajun Chicken and Rice from Real Simple
- Veggie Enchiladas
- Tuna Melts
- BBQ Grilled Salmon and Vegetables
 |
| Vegetable and quinoa salad |
Thursday, July 05, 2012
On the Menu: Fourth of July
Reagan and I spent our holiday hosting friends for a barbeque. Reagan manned the protein portion of the meal with our new grill, and I of course handled all the (mostly gluten-free) sides.
Our Fourth of July menu included: slow cooked ribs, BBQ chicken, pepperslaw, baked beans, rolls, and skinny margaritas.
I tried out a new coleslaw recipe from Cooking with Paula Deen, and it received rave reviews! To be exact, it was described as "fresh and not swimming in mayonnaise." Can I get an amen?
Pepper Slaw (from Cooking with Paula Deen)
makes 6 servings
1/2 cup mayonnaise
2 Tablespoons white wine vinegar
2 Tablespoons whole grain mustard
1 Tablespoon sugar
1/2 teaspoon celery salt
1/2 teaspoon salt
3 1/2 cups thinly sliced bell peppers (about 4)
3 cups shredded cabbage
1/2 cups matchstick carrots
1/4 thinly sliced sweet onion
**I used one pre-packaged bag of coleslaw instead of the cabbage and carrots.
In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, and salts.
Stir in bell peppers, cabbage, carrots, and onion. Toss to coat. Cover and chill at least one hour, or until ready to serve.
Like any good barbeque, we had to have baked beans. These came straight from D'Ann Wiley's recipe book. Although, I think most southern moms have their version of this recipe!
Mom's BBQ Baked Beans
makes 8 servings
1/2 onion, chopped
10 slices bacon, cooked and crumbled
2/3 cup brown sugar
3/4 cup BBQ sauce
1 can kidney beans, drainded and rinsed
1 can great northern beans, drained and rinsed
1 can red pinto beans OR pork 'n' beans, undrained
2 Tablespoons molasses
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
Saute the onion (in the bacon drippings if you're brave!) Stir in the other ingredients. Spoon into a baking dish and bake for one hour.
Since Reagan was using the oven to cook his ribs, I put the beans in the crockpot on low for about three hours, and they still turned out great.
Happy 4th of July! Pin It
Our Fourth of July menu included: slow cooked ribs, BBQ chicken, pepperslaw, baked beans, rolls, and skinny margaritas.
I tried out a new coleslaw recipe from Cooking with Paula Deen, and it received rave reviews! To be exact, it was described as "fresh and not swimming in mayonnaise." Can I get an amen?
Pepper Slaw (from Cooking with Paula Deen)
makes 6 servings
1/2 cup mayonnaise
2 Tablespoons white wine vinegar
2 Tablespoons whole grain mustard
1 Tablespoon sugar
1/2 teaspoon celery salt
1/2 teaspoon salt
3 1/2 cups thinly sliced bell peppers (about 4)
3 cups shredded cabbage
1/2 cups matchstick carrots
1/4 thinly sliced sweet onion
**I used one pre-packaged bag of coleslaw instead of the cabbage and carrots.
In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, and salts.
Stir in bell peppers, cabbage, carrots, and onion. Toss to coat. Cover and chill at least one hour, or until ready to serve.
Like any good barbeque, we had to have baked beans. These came straight from D'Ann Wiley's recipe book. Although, I think most southern moms have their version of this recipe!
Mom's BBQ Baked Beans
makes 8 servings
1/2 onion, chopped
10 slices bacon, cooked and crumbled
2/3 cup brown sugar
3/4 cup BBQ sauce
1 can kidney beans, drainded and rinsed
1 can great northern beans, drained and rinsed
1 can red pinto beans OR pork 'n' beans, undrained
2 Tablespoons molasses
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
Saute the onion (in the bacon drippings if you're brave!) Stir in the other ingredients. Spoon into a baking dish and bake for one hour.
Since Reagan was using the oven to cook his ribs, I put the beans in the crockpot on low for about three hours, and they still turned out great.
Happy 4th of July! Pin It
Tuesday, June 26, 2012
It Doesn't Have to be That Hard
I would most definitely say that the lack of to-die-for desserts is worst part of having to become a gluten-free eater. Notice, I said to-die-for. I can eat a decent gluten-free cookie, but it just isn't the same. As a sweets lover (i.e. I can eat icing with a spoon...), you can see how this would be a problem for me.
Or so I thought. My mom, and my mother in-law coincidentally, recently found a recipe online for peanut butter cookies with no flour. {Insert happy dance here.}
Flourless Peanut Butter Cookies (from the Food Network)
makes 18 cookies
1 cup creamy peanut butter
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
Preheat the oven to 350 degrees and place racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking. Transfer to racks to cool. Repeat with the remaining dough.
**Sidenote: to make the cookies extra doughy and awesome, cook them only 8 minutes. They won't look cooked all the way, but believe me, it's worth it.
Also, I stumbled across these coconut oatmeal squares from How Sweet It Is last week. Oatmeal? Coconut? Chocolate? I'll be darned, I can eat all of that. See, it doesn't have to be that hard.
Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares (from How Sweet It Is)
makes one 9×9 pan (about 16 squares)
1 1/2 cups old fashioned oats
1 1/2 cups shredded, sweetened coconut
1/4 cup brown sugar, loosely packed
pinch of salt
1/4 cup unsalted butter
1/4 cup coconut oil (measured solid)
1/4 cup honey
Spray a 9×9 pan with nonstick spray.
In a large bowl, combine oats, coconut, brown sugar and salt. Heat a small saucepan over low heat and add butter and coconut oil, stirring until melted. Add the butter and oil to the oat mixture, then add the honey and stir very thoroughly until the entire mix is moistened. Press it into the pan and stick in the fridge for 15 minutes.
chocolate layer
8 ounces good-quality chocolate, chocolate
2 tablespoons coconut oil (measured solid)
Using the same saucepan that you melted the butter and oil in, add the chocolate and oil and stir over low heat until melted. Remove the pan from the fridge and pour the chocolate evenly over top, spreading with a spatula or spoon. Place back in the fridge for about 30 minutes. When ready to eat, either cut the squares in the pan, or gently lift the square out and place on a cutting board to cut. It helps if the bars somewhat come to room temp before cutting, as they will slightly crumble a bit if super cold!
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Or so I thought. My mom, and my mother in-law coincidentally, recently found a recipe online for peanut butter cookies with no flour. {Insert happy dance here.}
Flourless Peanut Butter Cookies (from the Food Network)
makes 18 cookies
1 cup creamy peanut butter
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
Preheat the oven to 350 degrees and place racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking. Transfer to racks to cool. Repeat with the remaining dough.
**Sidenote: to make the cookies extra doughy and awesome, cook them only 8 minutes. They won't look cooked all the way, but believe me, it's worth it.
Also, I stumbled across these coconut oatmeal squares from How Sweet It Is last week. Oatmeal? Coconut? Chocolate? I'll be darned, I can eat all of that. See, it doesn't have to be that hard.
Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares (from How Sweet It Is)
makes one 9×9 pan (about 16 squares)
1 1/2 cups old fashioned oats
1 1/2 cups shredded, sweetened coconut
1/4 cup brown sugar, loosely packed
pinch of salt
1/4 cup unsalted butter
1/4 cup coconut oil (measured solid)
1/4 cup honey
Spray a 9×9 pan with nonstick spray.
In a large bowl, combine oats, coconut, brown sugar and salt. Heat a small saucepan over low heat and add butter and coconut oil, stirring until melted. Add the butter and oil to the oat mixture, then add the honey and stir very thoroughly until the entire mix is moistened. Press it into the pan and stick in the fridge for 15 minutes.
chocolate layer
8 ounces good-quality chocolate, chocolate
2 tablespoons coconut oil (measured solid)
Using the same saucepan that you melted the butter and oil in, add the chocolate and oil and stir over low heat until melted. Remove the pan from the fridge and pour the chocolate evenly over top, spreading with a spatula or spoon. Place back in the fridge for about 30 minutes. When ready to eat, either cut the squares in the pan, or gently lift the square out and place on a cutting board to cut. It helps if the bars somewhat come to room temp before cutting, as they will slightly crumble a bit if super cold!
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Thursday, April 26, 2012
Tortilla Soup
It was 103 degrees in Lubbock yesterday. The heat, however, didn't slow me down, and I made soup for dinner! Soup is generally a fall/winter meal, but I just love it too much to not make it in the summer.
Before I moved into an apartment, my Nana wrote off a ton of recipes and made me a cookbook. It has everything from soup and salad, to desserts and casseroles. (My personal favorite recipe in the cookbook is Texas Chocolate Cupcakes with Marshmallow Cream frosting. Nana has managed to create a gluten-free version. Yuuuuum. Ok, moving on.)
Reagan had a meeting last night, so I pulled out Nana's cookbook and made this tortilla soup before he left. It only takes about 10 minutes to prepare and 30 minutes to simmer. Delicious!
Saute corn tortillas, cut into strips, with an onion and cilantro in oil.
Add your other ingredients,
simmer for 30 minutes,
and feed your hungry husband.
Before I moved into an apartment, my Nana wrote off a ton of recipes and made me a cookbook. It has everything from soup and salad, to desserts and casseroles. (My personal favorite recipe in the cookbook is Texas Chocolate Cupcakes with Marshmallow Cream frosting. Nana has managed to create a gluten-free version. Yuuuuum. Ok, moving on.)
Reagan had a meeting last night, so I pulled out Nana's cookbook and made this tortilla soup before he left. It only takes about 10 minutes to prepare and 30 minutes to simmer. Delicious!
Saute corn tortillas, cut into strips, with an onion and cilantro in oil.
Add your other ingredients,
simmer for 30 minutes,
and feed your hungry husband.
Nana's Tortilla Soup
serves 6
Ingredients
8 corn tortillas, cut into thin strips
1 onion, chopped
3 garlic cloves, minced
2 Tablespoons cilantro
3 Tablespoons oil (of your choice)
2 cups chopped, cooked chicken
2 qt. chicken broth
1 can diced tomoatoes
1 can Rotel
1 Tablespoon cumin
1/2 teaspoon pepper
Directions
Saute the tortillas, onion, garlic and cilantro in oil. Add other ingredients and simmer for 30 minutes.
Serve with grated cheese, avocado slices, lime slices, and crisp fried tortilla strips!
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Tuesday, April 24, 2012
What's for Dinner?
Thanks to my mother in-law, we have a new grill! She had been saying for a while we needed to pick one out for a wedding gift, and we finally did it last week. After assembling the grill for 3 hours... we were finally ready to put it to use.
I'm planning on using the grill for dinner every night, because that means Reagan cooks! :)
I planned all of our meals this week around the grill. Which leads me to my next point...
The first question I always get asked when people find out that I am now on a gluten and lactose free diet is, "Oh my gosh! What does your husband eat?? Do you cook two dinners every night?? That must be so hard!"
No, Reagan doesn't starve. No, I don't cook two dinners every night. Yes, it can be challenging. Thankfully, Reagan is not picky at all, and tries anything I cook. (Black bean brownies included!) He also understands that happy (not sick from gluten) wife = happy life. But, really.
What it basically comes down to is meal planning. I have to research, read, and plan for our meals each week. All of this takes some time, especially if I have to find ingredient substitutes for recipes. We eat at home 90% of the time, since finding gluten free options at a restaurant can be difficult. We also have a Sprouts here in Lubbock where I can find lots of gluten free goodness.
So, what do we eat for dinner? Protein, vegetables, and some type of GF starch (quinoa, brown rice, corn tortillas, etc.) Reagan still eats regular bread/rolls, cheese, and milk. He still has pizza every Sunday night, and I just eat something different or make myself a GF pizza. Basically, we eat a lot less processed food than normal.
We have some good meals planned for this week, so I thought I'd share.
Grilled Balsamic Chicken with Mozzarella and Pesto
serves 4
Adapted from Eat, Live, Run
Ingredients
4 boneless, skinless chicken breasts
2 cups balsamic vinegar
1 large ball fresh mozzarella, cut into four slices (I used regular slices)
Pesto (homemade or store bought)
Directions
1. Place chicken and one cup balsamic vinegar in a large plastic bag. Seal bag tightly and place in fridge to marinate for one hour. (Don't marinate overnight or for a long period of time, the acid in the vinegar may break down the chicken breast, forming a mushy texture.)
2. Place the other cup of balsamic vinegar in a small pot on the stove and bring to a simmer. Continue simmering for about 15 minutes, until vinegar has reduced and is thick like syrup. Take off stove and let cool while you cook the chicken breasts.
3. After the chicken has finished marinating, preheat the grill (or a grill pan). Grill chicken breasts until cooked through, about 8 minutes per side. Put one slice of cheese on each chicken breast and leave on grill until it melts. Remove chicken and place on a plate.
4. Top each chicken breast with a dollop of pesto and drizzle balsamic reduction over top.
*This fits into my restrictions except the cheese. I just leave it off!
Spicy Crockpot Sweet Potatoes
serves 6
Adapted from Kalyn's Kitchen
Ingredients
3 lbs. sweet potatoes (3 or 4 large)
2 Tablespoons olive oil
Non-stick spray for crockpot
Salt & pepper to taste
2 Tablespoons ground coriander
1 Tablespoon ground fennel (this is a powerful spice, so I use a little less)
1 Tablespoon dried oregano
1/2 Tablespoon cayenne pepper (use more or less, depending on how spicy you want your potatoes)
Directions
1. Peel sweet potatoes and cut into 1 inch cubes. Put sweet potatoes in a large plastic bag, add 2 T olive oil and spices. Seal bag and distribute oil and spices until the potatoes are coated.
2. Spray inside of crockpot with non-stick spray. Put sweet potatoes in crockpot and cook on high for 3 hours. Stir occaisonally to prevent burning on the bottom.
3. Mash slightly if desired, and season with salt and pepper. Serve hot.
*Sweet potatoes can be cut and mixed with oil and spices earlier in the day. Cooked sweet potatoes can be kept in the crockpot on low or keep warm for a few hours if needed.
These recipes are proof that gluten free doesn't have to be terrible. I would make both of these regardless of being on a gluten free diet!
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 |
| He was excited, can't you tell? |
I'm planning on using the grill for dinner every night, because that means Reagan cooks! :)
I planned all of our meals this week around the grill. Which leads me to my next point...
The first question I always get asked when people find out that I am now on a gluten and lactose free diet is, "Oh my gosh! What does your husband eat?? Do you cook two dinners every night?? That must be so hard!"
No, Reagan doesn't starve. No, I don't cook two dinners every night. Yes, it can be challenging. Thankfully, Reagan is not picky at all, and tries anything I cook. (Black bean brownies included!) He also understands that happy (not sick from gluten) wife = happy life. But, really.
What it basically comes down to is meal planning. I have to research, read, and plan for our meals each week. All of this takes some time, especially if I have to find ingredient substitutes for recipes. We eat at home 90% of the time, since finding gluten free options at a restaurant can be difficult. We also have a Sprouts here in Lubbock where I can find lots of gluten free goodness.
So, what do we eat for dinner? Protein, vegetables, and some type of GF starch (quinoa, brown rice, corn tortillas, etc.) Reagan still eats regular bread/rolls, cheese, and milk. He still has pizza every Sunday night, and I just eat something different or make myself a GF pizza. Basically, we eat a lot less processed food than normal.
We have some good meals planned for this week, so I thought I'd share.
Grilled Balsamic Chicken with Mozzarella and Pesto
serves 4
Adapted from Eat, Live, Run
Ingredients
4 boneless, skinless chicken breasts
2 cups balsamic vinegar
1 large ball fresh mozzarella, cut into four slices (I used regular slices)
Pesto (homemade or store bought)
Directions
1. Place chicken and one cup balsamic vinegar in a large plastic bag. Seal bag tightly and place in fridge to marinate for one hour. (Don't marinate overnight or for a long period of time, the acid in the vinegar may break down the chicken breast, forming a mushy texture.)
2. Place the other cup of balsamic vinegar in a small pot on the stove and bring to a simmer. Continue simmering for about 15 minutes, until vinegar has reduced and is thick like syrup. Take off stove and let cool while you cook the chicken breasts.
3. After the chicken has finished marinating, preheat the grill (or a grill pan). Grill chicken breasts until cooked through, about 8 minutes per side. Put one slice of cheese on each chicken breast and leave on grill until it melts. Remove chicken and place on a plate.
4. Top each chicken breast with a dollop of pesto and drizzle balsamic reduction over top.
*This fits into my restrictions except the cheese. I just leave it off!
Spicy Crockpot Sweet Potatoes
serves 6
Adapted from Kalyn's Kitchen
Ingredients
3 lbs. sweet potatoes (3 or 4 large)
2 Tablespoons olive oil
Non-stick spray for crockpot
Salt & pepper to taste
2 Tablespoons ground coriander
1 Tablespoon ground fennel (this is a powerful spice, so I use a little less)
1 Tablespoon dried oregano
1/2 Tablespoon cayenne pepper (use more or less, depending on how spicy you want your potatoes)
Directions
1. Peel sweet potatoes and cut into 1 inch cubes. Put sweet potatoes in a large plastic bag, add 2 T olive oil and spices. Seal bag and distribute oil and spices until the potatoes are coated.
2. Spray inside of crockpot with non-stick spray. Put sweet potatoes in crockpot and cook on high for 3 hours. Stir occaisonally to prevent burning on the bottom.
3. Mash slightly if desired, and season with salt and pepper. Serve hot.
*Sweet potatoes can be cut and mixed with oil and spices earlier in the day. Cooked sweet potatoes can be kept in the crockpot on low or keep warm for a few hours if needed.
These recipes are proof that gluten free doesn't have to be terrible. I would make both of these regardless of being on a gluten free diet!
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Sunday, April 15, 2012
Try Something New
Reagan was in Chicago this past week and weekend, so that means I tried out some new recipes. Kind of like the soup I made last time he went out of town, these weren't exactly man-friendly recipes.
First up, we have Black Bean Quinoa Burgers from Clean Eating Chelsey. The burgers were actually a lot more involved than I anticipated, but I have to say they turned out great.
Black Bean Quinoa Burgers (makes 6-7 large burgers)
from Clean Eating Chelsey
Store in an airtight container in the fridge for 4-5 days or freeze leftovers. Enjoy!
My parents came to visit this weekend! (Number one reason why Lubbock is great!) Since I had houseguests, I cooked our favorite Maple Ginger Pork Chops.
The recipe was not new to me, but it was new to my parents and grandma.
Last, but not least, my mom and I decided to try out a Glowing Green Smoothie. I've read a lot about Kimberly Snyder and her eating philosophy. Since I have so many eating restrictions now, I'm interested in what people eat that have similar restrictions or lifestyles.
I sent Reagan the above picture and he asked if it was chimichurri sauce. I wish.
The verdict on the smoothie: not for me. It has celery in it, and I hate celery. I thought the other ingredients may camouflage the celery (umm.... 8 CUPS of spinach?!) but no such luck.
I immediately made brownies. Much better! Pin It
First up, we have Black Bean Quinoa Burgers from Clean Eating Chelsey. The burgers were actually a lot more involved than I anticipated, but I have to say they turned out great.
Black Bean Quinoa Burgers (makes 6-7 large burgers)
from Clean Eating Chelsey
- 3 cups (or 2-15 oz cans) of prepared black beans
- 2/3 cup quinoa, dry
- 2/3 cup water
- 2/3 cup vegetable broth
- 1/4 white onion
- 3 baby carrots (I think about the equivalent of 1/2 of a regular carrot?)
- 2 cloves garlic
- 1 tsp. chili powder
- 2 tsp. ground cumin
- 1/2 tsp. granulated garlic
- 1/2 tsp. black pepper
- 1/2 tsp. crushed red pepper
- sprinkle of sea salt
- In a small saucepan, bring 2/3 cup quinoa, 2/3 cup water, and 2/3 cup vegetable broth to a boil. Once boiling, reduce the heat and cover for 15-20 minutes until all liquid has been absorbed. Remove from the heat and let the quinoa cool 5-10 minutes
- Place quinoa and remaining ingredients in a food processor. Pulse the food processor until the ingredients are combined, but not smooth or pureed. The burger should hold together nicely in your hands if you want to check to see if your consistency is okay.
- Using your hands, shape 6-7 equal sized burgers. Heat a greased skillet to medium high heat and cook for 6-8 minutes on each side, flipping once.
Store in an airtight container in the fridge for 4-5 days or freeze leftovers. Enjoy!
My parents came to visit this weekend! (Number one reason why Lubbock is great!) Since I had houseguests, I cooked our favorite Maple Ginger Pork Chops.
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| Maple Ginger Pork Chops |
Last, but not least, my mom and I decided to try out a Glowing Green Smoothie. I've read a lot about Kimberly Snyder and her eating philosophy. Since I have so many eating restrictions now, I'm interested in what people eat that have similar restrictions or lifestyles.
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| Glowing Green Smoothie |
The verdict on the smoothie: not for me. It has celery in it, and I hate celery. I thought the other ingredients may camouflage the celery (umm.... 8 CUPS of spinach?!) but no such luck.
I immediately made brownies. Much better! Pin It
Friday, March 30, 2012
Recipe Roundup
When Reagan and I first started dating, we were both in Waco for the summer. The summer was pretty low-key, and we cooked dinner together almost every night. Before that summer I had baked the occasional cupcakes and helped my mom in the kitchen every now and then. However, I credit those couple of months with me learning how to actually cook a meal that someone else wants to eat.
Here's a recipe roundup of our favorite meals:
Cajun Chicken and Rice
Crockpot Taco Chicken Chili
Buffalo Chicken Soup
BBQ Chicken Enchiladas
Homemade Pizza
Filet Mignon with Balsamic Glaze
Sausage Pinwheels
And anything from this Taste of Home cookbook...
I got this as a wedding gift, and it is hands down the best cookbook ever. No recipe is too complicated or time consuming. Nothing calls for obscure ingredients that no one owns. A few of our favorites include BBQ Meatballs and Maple Ginger Pork Chops. Yuuummmm.
Now get to cookin'! Pin It
Here's a recipe roundup of our favorite meals:
Cajun Chicken and Rice
Crockpot Taco Chicken Chili
Buffalo Chicken Soup
BBQ Chicken Enchiladas
Homemade Pizza
Filet Mignon with Balsamic Glaze
Sausage Pinwheels
And anything from this Taste of Home cookbook...
I got this as a wedding gift, and it is hands down the best cookbook ever. No recipe is too complicated or time consuming. Nothing calls for obscure ingredients that no one owns. A few of our favorites include BBQ Meatballs and Maple Ginger Pork Chops. Yuuummmm.
Now get to cookin'! Pin It
Monday, March 12, 2012
Slow Cooker Butternut Squash & Apple Soup
Sounds interesting, right? Ninety-nine percent of the time Reagan loves what I cook. The other one percent stems from a time I cooked a butternut squash. Reagan tried to force himself to eat dinner before saying he "wasn't hungry." Um, yeah right.
Reagan was out of town last week competing in a national moot court competition, so I decided to try out this butternut squash recipe from Clean Eating Chelsey.
Slow Cooker Butternut Squash and Apple Soup
Makes: 8 cups
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours and 15 minutes
If you can get over the fact that the soup has the consistency of baby food, it's pretty tasty.
Oh, and Reagan's team won the competition and is headed to Chicago for nationals in a month. You could say I'm proud of my favorite (future) lawyer! Pin It
Reagan was out of town last week competing in a national moot court competition, so I decided to try out this butternut squash recipe from Clean Eating Chelsey.
Slow Cooker Butternut Squash and Apple Soup
Makes: 8 cups
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours and 15 minutes
- 3 pound butternut squash
- 2 granny smith apples, peeled and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- salt and pepper to taste
- nutmeg and cinnamon to taste
If you can get over the fact that the soup has the consistency of baby food, it's pretty tasty.
Oh, and Reagan's team won the competition and is headed to Chicago for nationals in a month. You could say I'm proud of my favorite (future) lawyer! Pin It
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