I don’t think I need to tell any of you that I’m a huge fan of leafy greens. I try to eat them every day (some days, I fail, but that’s just between us). I toss spinach into my lunch. I add salads to dinners. If there’s a way for me to squeeze chard into a meal, you know I’m doing it. Heck, lately I’ve been noshing on collard green wraps filled with chickpeas, tahini, lemon juice, capers, and other goodness. Continue reading “Leafy Greens: Gluten-Free Superfood!”
I’ve attempted to go vegetarian twice in my life. Both times were, to put it mildly, abject failures. Mostly because I had no idea what it meant to be a vegetarian. “Just cut out meat!” I thought.
This is reminiscent of the first time I decided gluten was my digestive problem. I simply cut out bread and some pasta — but the truth is, I mostly ate whatever I wanted, with a nod toward being gluten free. Since I didn’t feel better, I decided gluten wasn’t my problem. Continue reading “Considering Meatless Monday (with Gluten-Free Options)”
I confess to a chickpea (or garbanzo bean, if you prefer) addiction. I also like lima beans. Or pretty much all beans. But chickpeas are definitely my favorite. Maybe because they are perfect for all kinds of things, from salads to hummus.
Oh, hummus! Talk about a perfect gluten-free taste treat. Continue reading “My Favorite Weeknight Side”
When I’m hungry for chickpeas (and I’m always hungry for chickpeas), I simply heat some olive oil in a skillet, toss the dry, cooked chickpeas into the pan, and let them roast away over medium-high heat, stirring to get roasted brown spots all over. I don’t want them crispy — that’s an entirely different recipe! — but I do want them browned in spots and full of roasted flavor.
While the chickpeas are doing their thing on the stove, I whip together a lemony vinaigrette and chop parsley. When the chickpeas are done, I toss them in the vinaigrette, add the parsley, adjust the seasonings, and serve.
This ridiculously easy recipe will impress your family and friends. They’ll never know how simple it really is!
Is there a better food than falafel? No, I say, there is not. Except maybe mashed potatoes. It’s a close call.
Finding gluten-free falafel out in the wild is hard. Making it at home is so easy, you won’t miss going out for this wonderful food at all. As a bonus, falafel makes a great vegan option for those times you need one.
One huge note, that I’ll repeat in the Notes section as well: do not use canned chickpeas when making falafel. They have absorbed too much liquid in the can, and will create a heavy, less fluffy falafel. You will thank yourself for soaking your garbanzo beans the old-fashioned way!