I subscribe to the Gluten Free & More newsletter, and I have to say I was taken aback by the following statement: “We’ll Say It: Gluten-Free Food Can be BORING.” Yeah, they actually wrote that as the lead to their newsletter. Continue reading “No, Gluten-Free Food Is Not Boring”
Short answer: Yes.
Longer answer: Yes, however….
Farmers practice something call “crop rotation”. This is just another way of saying that fields are planted with different crops at different times. This is good because it helps add different nutrients to the soil while reducing the chance of bacteria, bugs, weeds, or other problems associated with a single crop to take hold. Variety is good for soil and crops. Continue reading “Are Oats Gluten Free?”
I am a huge fan of really big salads — the kind of salads made famous by Elaine Benes on Seinfeld — but they are often boring. Really boring. Pretty much every menu of every restaurant has the same suite of salads, with some minor variations: Cobb Salad, Caesar Salad, Boring Green Salad, Chinese Chicken Salad, Taco Salad.
Sure, sometimes you get something wild like a Kale Caesar Salad, but when it comes to the world of restaurants, salads are predictable and generally not that exciting. And by not that exciting, I mean not all that flavorful — usually these salads rely upon the salad dressing to carry all the flavor work. This, as we all know, is how a salad goes from reasonably healthy to a calorie bomb in under thirty seconds. Continue reading “Salads, Little or No Lettuce”
Recently, I wrote about an amazing lentil stew — one I’ve had a couple of times since then. The funny thing is that I haven’t made the recipe the same way twice. In fact, what I use isn’t so much a recipe as it is a suggestion.
The basics are simple: cook lentils in well-seasoned liquid much like you’d cook risotto — add about a quarter to half cup of liquid, let it absorb into the lentils, then add more. While it takes a bit longer to make lentils using this method, I like it because the lentils absorb a lot of flavor from the liquid instead of all that deliciousness getting poured down the drain with the cooking liquid. Continue reading “One Recipe, Many Ways”
If you ask anyone in my family, they will tell you that I love white food — as in rice and potatoes (and, back in the day, bread). I was, to put it mildly, a carb addict. And my waistline proved it. Even after I went gluten free, my love of carbs remained. In fact, I became even more defiant about my carb-loving stance!
As we all known, most gluten-free specialty products are filled with highly processed flours and sugars. And I have seen the light. Not only do I think these foods are a waste of money (spend judiciously, I beg you), but they are often a waste of nutrition. Yes, they’re a source of calories, but not much else. Continue reading “Fast and Slow Carbs”
Gluten Free Breakfast for the On-The-Go Person
I’ll admit that I’ve never really understood the whole cult of the breakfast thing. It’s my least favorite meal. When I get up in the morning, the last thing my stomach and my brain want to consider it food. My husband, on the other hand, cannot contemplate a day without a decent breakfast.
For many reasons, from weight loss to race training, I have been forcing myself to eat breakfast. On long run days, I eat a combination of steamed rice and a poached egg. So far, that’s the best combination I’ve found — it doesn’t feel heavy in my stomach, I like the flavors, and, most importantly, gives me a good mix of protein and carbs. Continue reading “Gluten Free Breakfast”
There is a lot of chatter about clean eating, and, to be honest, it’s just another way of saying “eat real food“. This is something I advocate on many levels — not only does it help with weight loss, but also helps to maintain a rich and satisfying gluten-free diet. With three obvious exceptions (wheat, rye, and barley…and any products made with these items), real foods are the cornerstone of a gluten-free diet. Continue reading “Clean Eating, or Just Another Way of Saying “Real Food””