Category Archives: Pinterest

What *do* you eat? Gluten Free Everyday Eats

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I know people ask you that.

My students ask.

My friends ask.

Random people watching what I buy when I’m reading ingredients, looking at gluten free pasta or whatnot ask.

It’s fairly common.  The proverbial conundrum for people learning that we (or they) cannot eat wheat, rye, barley or non-certified oats.  And that is just for those of us without other food concerns.  

I totally get it.  I was there once too.  And somedays, I’m still there.  (ha!)

Since we don’t live high on the hog (these last 7 years have seen my income drop 14% – with no end in sight as cost-of-living-increases have once again been “put off” for another two years in our state), meals can be somewhat repetitive.  However, that has little to do with being gluten free and much more to do with … well… me.  And our budget or … well… whatever I feel like eating.

After a friend inquired recently about going gluten free and what they could eat/what they had to watch out for, I thought about it a little more visually.  Maybe the best way to tell people what we eat is to show people what we eat.  For the month of July, I am going to take a picture of my meals for the day and post them.  

 

I invite you to join me.  

 mail

 

You can email your meal pictures to me at:  GlutenFreeEverydayEats@gmail.com

 

flickr   

You can post them on Flickr .com into a newly formed “group” called “Gluten Free Everyday Eats”

 

facebook   

You can send them to me or post them on my Facebook Page (Tag your photo with “Gluten Free Gobsmacked and post it to my page).

 

 pinterest  

You can add images to a newly created board on Pinterest.  Just message me and I can “add you” to the Board contributor list. (I need your Pinterest name/email to add you.  The only way to create a collaborative board is to invite people this way.)

 

 

 

I’m not looking for professional food photos.  I’m not looking for glam shots of your celebration meals.  I’m just looking for your daily life/meals.  Really.  I’m just going to be using my cell phone (probably) to snap my photos – so don’t go expecting much.  It’s just more likely that I have my cell phone with me than my camera when we take a food break around here.

You will soon see that I have a (1) scrambled eggs with parmesan + tortilla chip addiction, (2) goat cheese + sweet Thai chili sauce makes my world go ’round, (3) I probably eat too many carbs, (4) I don’t eat enough fruit, and (5) I typically drink water or coffee (I quit drinking soda over a year ago).  Many of my meals are eaten on the go.  My family eats the same things I do – it makes my life easier.  :D

I’m not a nutritionalist.  I am feeling a little vulnerable posting pictures of my meals for the next 30 days – but I honestly think it will not only help people put our diet into perspective (you don’t always have to substitute gluten-filled with gluten-free, just eat naturally!) AND after much thought, I think this process will undoubtedly impact how I eat (which is a good thing!).    I have asked another Gluten Free Blogger – Cheryl Harris - to help with the nutritional questions that may arise.    She’s a Registered Dietician and Nutritionist (among many other things) – and an absolute gem all around.  If you have specific dietary questions, she may be able to help.

Other than that, I’m throwing my shyness to the wind (well…kind of).  Here goes nothing.

This is what a Celiac Sprue person eats.  Everyday.  Something of this variety/variation.

I’ll post my first day (today) photos either tonight or tomorrow morning.  And then again everyday after that.  I’m not changing my life, just snapping photos of my meals.  So here goes nothing.

:D

~Everyday Gluten Free Eating - 
Kate

A visual tour of our latest meals

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Okay – so sitting down to type up a post just has not happened.  I have been sick lately – not just with a cold, but beyond normal.  I thought I had mono (nope) and am just ready to be able to take a full breath again.  I’m so tired, but life just does not stop when Mom is tired….or grades are due…or … well, you already know.

So rather than a recipe, here’s a visual tour of all the things I *thought* I was going to be able to write up, but just haven’t had a moment to catch my breath (or the physical ability to catch my breath – LOL) lately.

Which one interests you?  What are you making now that Fall is here?

Some curly pasta caught my eye. Stir-fried with garlic, chicken, and veggie? Done. And quick too.

Blanced giant collard green paddles, stuffed with ground turkey, rice and veggies and topped with enchilada sauce before baking a bit more. A veggie packed dinner punch for sure!

Last minute garlic bread. Seriously. From idea to the table in 35 minutes or so. Hot dog! It’s definitely modified, but this working woman is keeping this idea in the mix!

This Pinterest-inspired dish is great. I mixed a ton of veggies into the dish and will absolutely eat this again and again. YUM.

Breakfast burritos are so much faster now – Thank you, Rudy’s! I can make a huge batch, wrap and freeze. Then reheat in the microwave on my way out the door in the morning.

I’ve been working on a new GF bread recipe – and converting some of my favorites for the bread maker. Honestly, I’ve realized I just don’t eat that much sandwich bread any more. But I LOVE having the breadcrumbs on hand for fish, chicken, etc. :D

Making fancy potatoes for the girls “Princess dinner” – easier with a great pair of squared-off chopsticks as cutting guides. Don’t slice all the way through, just down until about 1/3-1/2 inch. Then slightly separate the potatoes when placing in the baking dish and drizzle with butter, season to your desired levels and top with some great chopped parsley.

Currently, I have a fresh, whole pumpkin sitting on our counter.  It came with our CSA pick up.  I have delicata squash, carrots, beets, rainbow chard, purple cabbage, celeriac, etc.  Missing is the time to explore/experiment.  Most of what we eat is stir-fry as it is so easy to chop up the veggies we have on hand and munch.

But last night I made some yummy tortilla soup – another family favorite way to use a ton of veggies.

Winter is really just starting around here now.  The dark, cold mornings are upon me.  Seems like just last week the sun was shining on my way in to work and on my way home.  I think I need to learn how to make some tasty gumbo this winter.  Anyone have a recipe they recommend?  :D

Happy GF Eating All –

Kate

Gluten Free Pull-Aparts: Garlic & Parmesan or Pizza Pull Aparts

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Gluten Free pull-apart Garlic Bread

I have a confession to make.  I’m addicted to Pinterest.  I haven’t started a Gluten Free Board – YET! – because I know once I do, it will just all be downhill until then.  I will never have to get off my duff to be creative again.  But you know what? … It is perfect reading and browsing for those of us with insomnia (or who can’t fall asleep at night because… well.. because our brains don’t shut off…).

(For those of you who are uninitiated, Pinterest is a visual version of adding bookmarks to your computer – but they remain online and accessible from wherever you have internet access.)

The truly addicting part for me, however, is NOT that I can bookmark my favorite things to do (a bucket list of crafts is what I’m accruing there) and/or teaching ideas (of which there is plethora of great ones, for those of you who teach) but several of my friends whose boards (bookmarks) I can “follow” (much like twitter or Facebook) are pinning some amazing looking food from bloggers.  And OH MY – the lemon bread?  Yes!  It was easy to convert to gluten free so it started the ball.

Lately, I’ve been seeing a lot of “pins” (as they are called) for pull-apart breads.  Exactly like a Monkey Bread (I have an early (2007) gluten free recipe for a monkey bread here).  The difference is mainly that pull-apart breads seem to be savory rather than sweet (although I recently made one to taste like lemonade for the girls – OH MY – do that again soon!).  I knew with my previous monkey bread experience that this was totally do-able, meaning: easy for me to convert to gluten free!

The recipe below we have used for the following flavors of Pull-Apart breads and is truly only limited by your own imagination and taste buds:

Garlic and Parmesan (was a great accompaniment to our pasta: recipe below)
Lemonade (fresh lemon, lemon juice and drizzled with grated candied lemon peel and icing)
Turkey & Cheese stuffed pull Aparts (topped with garlic and parmesan)
Pepperoni Pizza Pull Aparts (stuffed with pepperoni slices and cheese, topped with pizza sauce and more cheese)
Dill and Feta Pull Aparts (added tons of dill and a bit of feta to the dough, topped with garlic and drizzled with butter)
etc….

Pepperoni-Stuffed Pizza Pull Aparts (Kid-Created:  They made the dough, I stuffed, the topped)
Cheesy gluten free pull apart pizza bread
You see the drift here:  Basically whatever you want.  I can’t wait to see what you guys will do with this.  Please be sure to come back and inspire me too!  Let me know what you make.  Everyone can use the kitchen-inspiration.  :D

Gluten Free Garlic & Parmesan Pull Apart Bread

Makes one standard pie-plate of pull apart bread (about 12 balls that are 2 inches in diameter or so).  Download/Print a PDF copy of this recipe here.

Basic Recipe Ingredients:

1 cup warm milk (or water or soy milk or rice milk), between 110*-115*F
1 Tablespoon yeast
1 Tablespoon honey
4 Tablespoons melted butter (for dough) + more (for rolling dough balls in)
1 egg
2 1/4 cups Gluten Free Flour Mix (70% whole grain/30% starch)
2 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1 teaspoon salt

For Garlic-Parmesan Pull-Aparts Add:

1 1/2 teaspoons granulated garlic
1/2 cup shredded parmesan

Directions:

  1. Flip your pie plate upside down onto a piece of parchment paper.  Trace the outer edge.  Cut the parchment to fit your tracing.  Flip your pie plate right side up.  Lightly butter the inside bottom of your pie plate (to help the parchment stay in place).  Press the now circle-shaped parchment into the pie plate.  The edges will wrinkle up a bit, but they will make it so much easier to get the pull apart out of the pan when you are done.
  2. Preheat your oven to 375F.
  3. Mix together your warm milk (110*-115*F), yeast and honey.  Set aside to proof.
  4. In the bowl of your mix, blend your dry ingredients:  GF Flour mix, xanthan gum, baking powder and salt.  If you are making the garlic parmesan version, add the granulated garlic now.
  5. Add your wet ingredients:  egg, melted butter and proofing mixture (it should have foamed up by now) of milk/honey/yeast.
  6. Mix on low until blended.  Then turn mixer up a little faster (#4 on my KitchenAid is our standard with little people helping) and mix for an additional 2-4 minutes.  This is what your dough will look like.

The dough and waiting pan

  1. Melt a couple of Tablespoons of butter into a cereal bowl.
  2. Divide your dough into 12 balls (about 2-2 1/2 inches in diameter).  Roll each in the melted butter than place into your parchment lined pie dish.  Continue until all the balls are coated and placed into the pan.  Sprinkle with parmesan cheese.
  3. Bake at 375 for 20-25 minutes until the crust of the balls are golden brown and the internal temperature registers between 195-204*F.   (See the picture above)
  4. Serve warm with an appropriate dipping sauce (if you’d like).  We ate these like garlic bread (the garlic-parmesan, obviously) while our kids liked dipping them into pizza sauce and/or their favorite dipping sauce.

Gluten free pull apart garlic bread - one piece, split

Enjoy!
Kate