Confession: when I was growing up, I was wary of Egg Foo Yung. I wasn’t 100% certain what it was, and, frankly, when I looked at it, it seemed like something I wouldn’t like.
Ah, the mistakes of youth! Egg Foo Yung is, basically, an omelette. A simple, vegetable-filled, delicious, customizable omelette. For a gluten-free, mostly plant-based athlete, it’s also a great way to get lots of protein after a long run. I have a habit of making breakfast-for-dinner meals on Saturday nights since my body is craving loads of protein, and this gives me that plus lots of veggies.
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”
Our household is eating more eggs than ever, and I’m including them in my lunch bag in different ways (hello, frittatas!). Lately, though, I’ve been adding soy sauce eggs into the mix because they’re the perfect mid-afternoon snack.
What are soy sauce eggs? Quite simply, they are hard- or soft-boiled eggs that have been peeled and marinated in a soy sauce solution. The marinade penetrates the egg white and adds lots of flavor.
I make them in batches of six, though I think I’m going to need to up my game and starting making them by the dozen since the husband is also consuming them. He likes having a low calorie, low carb option at the ready.
These eggs are, of course, delicious on their own. I also use them when making my versions of bibimbap or ramen. Add them as a topping to stir fries or fried rice. Or anything. Seriously. Anything.
I don’t know what your schedule is like, but mine definitely needs a lot more room for free time. Even those days when I am particularly virtuous and get up at five to exercise seem like they don’t have enough hours. By the time I get home from work at night, there aren’t many hours until I’m supposed to hit the sack.
One trick I’ve mastered is making fast meals. As I’ve mentioned before, so often, going out to eat feels like a huge burden — if it’s a new place, I have to determine which menu items fit into my gluten-free diet; if it’s a familiar place, the foods I can eat lead to a repetitive (and sometimes boring) dining experience. Cooking at home lets me explore the variety of foods I love.
But, like I said, it’s gotta be fast. It’s gotta be easy. It’s gotta be delicious. And if it’s a recipe that delivers leftovers as well, then bonus points all around! Continue reading “Frittata Ideas for Weeknight Meals”
Growing up, I was never much of an egg eater. Or perhaps my mother wasn’t much of an egg cooker. And, of course, as a child, I had typical, rational worries about consuming incipient baby chicks. I am embarrassed to admit I was in my thirties before I discovered this was a warrantless concern.
These days, I eat a lot of eggs. Particularly fried eggs. They make my bunless burgers so much more fun. One of my favorite dinners involves a great burger on a bed of lightly dressed greens, cheese, a fried egg, and bacon. Because, well, bacon. It’s my version of a breakfast burger, and it is so good.
Here are some great egg ideas that are perfect for a gluten-free breakfast — and most are simple enough to make before you’ve had your first cup of coffee. Or lunches. Or dinners. They range from five-minute dishes to thirty-minute dishes. Many of these dishes can incorporate leftover meats and veggies as well. Continue reading “Easy Eggs for a Fast Gluten-Free Breakfast”
While I joke about the husband not cooking, he does make one dish (granted, he only makes it about once a decade, but still): Chile Rellenos. They are a favorite of his — he judges the quality of Mexican restaurants based on their rellenos — and somehow, someway, he taught himself to make this dish.
He also once won a chile relleno cook-off, but that’s another story for another day.
Making chile rellenos gluten-free is amazingly easy. Making chile rellenos is also pretty easy (though a bit messy). Eating them? Easiest of all.
The recipe below is for what we now know as traditional chile rellenos. The Notes and Meal Suggestions section has ideas for alternate preparations, including an awesome baked relleno.
Let’s get this out of the way first: there is no right way to build Huevos Rancheros. There are, of course, a few basic ingredients — corn tortillas, eggs, ranchero sauce and/or salsa, and beans. After that, it’s all about using your imagination. This, I believe, is what makes Huevos Rancheros perfect for a casual breakfast, a slightly more formal brunch, or a weeknight meal.
(I should note I frequently break the tortilla-as-key-ingredient rule, sometimes substituting Black Bean and Quinoa cakes for tortillas. Don’t judge!)
This recipe comes together fast, so I like to have everything set up and ready to go as soon as the eggs are ready.