Basic Meal Prep Rules: Grain Bowls

I get it, I truly do. Nothing makes the gluten-free lifestyle harder than trying to figure out what to serve for dinner. Our lucky friends and family can always drive through somewhere or head to the nearest restaurant. We don’t have that luxury all the time. Continue reading “Basic Meal Prep Rules: Grain Bowls”

Gluten Free Breakfast

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”

Meatballs: The Easiest of Comfort Foods

Meatballs are one of the world’s great comfort foods. And they’re one of the world’s most versatile foods. You can work with any type of ground meat, beans, or grains. Add seasonings to suit your mood. Bake, grill, pan roast, or simmer in a sauce. Eat.

Meatballs are also quick to make. The hard part is getting your ingredients lined up (ye old mise en place). Still, since meatballs generally cook up in about 15 minutes or so, it’s not hard to get them done in under thirty minutes. This makes them an attractive option for weeknight meals. Continue reading “Meatballs: The Easiest of Comfort Foods”

Chicken and Ginger Meatballs

I love meatballs — there’s something, well, fun about round food. And meatballs are easy to make, even when you’re gluten free. I made these meatballs — with tasty ground chicken and a lot of ginger! — for a party at a friend’s house. There were actually three kinds of meatballs (I was feeling overachieve-y that day), but these were the hands-down favorite.

Since then, I’ve made them whenever the mood strikes (and whenever ground chicken is on sale). They’re delicious with chicken wraps or on top of rice noodles. I mix up a quick chile sauce with a bit of lime juice, chile paste, and fish sauce to pour over the noodles or as a dipping sauce. Of course, my gluten-free ponzu would work just as well!

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”

Gluten-Free Product Review: Qrunch Quinoa Burgers

Last week, for reasons known only to my psyche, I was craving veggie burgers. When I announced that we were celebrating Meatless Monday with Qrunch Quinoa Burgers, the green chile with pinto beans version, my husband gave me one of those looks. Seems he much preferred my faux Philly cheesesteaks from the night before.

I made a great sauce, sliced up some perfectly ripe avocado, added a little cheese, and grilled these burgers to perfection. They were served on Udi’s gluten-free hamburger buns. I love a good bean and quinoa combo, so I’m sorry to say these didn’t taste good. At all.

My husband, who is not gluten free, was happy I made them like a real burger, but both of us felt the quinoa burgers were dry. They fell apart very quickly. I might have forgiven this if the flavor had shown up — it didn’t.

While we probably won’t buy these again, I have two left, and I’m thinking of doing them in the style of a huevos ranchero, with the Qrunch burgers taking the place of the corn tortilla. A fried egg will add moisture, and ranchero sauce will kick up the flavor.

Quinoa Tabbouleh

I’ll be honest: I was never a huge fan of tabbouleh. I think it was my body’s way or warning me away from foods that made me sick because all the components of tabbouleh are delicious on their own. Which makes this gluten-free tabbouleh just about perfect…and a bit addictive.

Serve it with homemade falafel. Or bring as a side salad to a party.

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