Wheat By Any Other Name

Food trends come and food trends go, but I’m thinking the trend toward vegetables and whole grains is going to stick. I love that restaurants are switching their menus to feature these foods. As a gluten-free diner, I’m happy that quinoa has become common on menus (though I hope other gluten-free grains join the trend!). And, as a gluten-free diner, I think it’s time to talk about the grains showing up on menus that *aren’t* gluten free. Continue reading “Wheat By Any Other Name”

Gluten Free and Eating Grains

I read one of those articles. You know the type: yeah, yeah, it’s okay to be gluten free but, wait!, what about all those great nutrients you’re missing because you aren’t eating enough grains. Think twice, oh gluten-free one, think twice!

We know we cannot eat anything with wheat, barley, or rye. We’re all cool with that (or, if not cool, understanding). But, it turns out, wheat, barley, and rye are not the only grains in the world. Who knew? Just because you’re gluten free, it doesn’t mean you’re missing out on the benefits of whole grains.

Well, now that we’ve settled that…. Continue reading “Gluten Free and Eating Grains”

Buckwheat: Delicious, Easy, and Gluten Free

As I’ve cut back on rice (and I promise you, this has been hard!), I’ve been looking at other options for my lunches. Since I got my pressure cooker, beans, especially black and garbanzo beans, have been on the menu. It’s really easy to cook up a batch on Sunday afternoon for lunches and to add to meals during the week.
But what has really captured my tastebuds is buckwheat. In the same amount of time it takes to make stovetop rice, you can cook up buckwheat groats. They have a nice chew and amazing flavor — earthy and warm. As an added bonus, they are super-versatile.

Continue reading “Buckwheat: Delicious, Easy, and Gluten Free”

Really Big Salads

I said, feeling virtuous, “Let’s just have a really big salad for lunch.” My husband, feeling less virtuous, required a bit of persuasion, but eventually conceded a really big salad was just what he wanted. Mostly because all other options would require him to make his own lunch.

He is a wise man. Continue reading “Really Big Salads”

Strawberry, Kale, and Buckwheat Salad

This salad is great for parties, weeknight meals, or hot summer evenings. Buckwheat adds great flavor, especially since it’s dressed in a lemony sauce. I love that the whole thing is on the table in under thirty minutes — while the buckwheat cooks, you can prepare the strawberries.

I make this salad without cheese for a vegan option. If you like cheese — and it will add a salty component to the dish — ricotta is great. Feta works. Even blue cheeses are lovely. I also love to add toasted nuts or seeds, like pumpkin, to the dish for some crunch.

Note: start testing the buckwheat for doneness about twelve minutes into the simmer. You want the grains to be firm, not mushy. That way they hold their shape and add texture to this salad.