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Gluten Free Weekly Meals (What I Ate Last Week) #20

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Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

Hey Everyone! It’s been a while since I did one of these posts. I have some new, cool gluten free dinner links to share with you, but my breakfasts are just going to be links today. See, now that it is fall and the days are getting shorter I am eating breakfast when it is dark. My pitch black breakfast photos just haven’t been blog worthy, or even Instagram worthy. Just click the links for pictures of each of the breakfasts!

Honestly, breakfasts have been pretty boring lately. I make baked oatmeal the night before (either this recipe or this one), add the oats in the morning and then bake it. Sometimes we have bacon and eggs. When I’m really tired and haven’t planned breakfast has been cereal or gluten free granola. Weekend breakfasts have been more exciting things like Banana Pancakes.

One interesting breakfast we had this week was this Sweet Potato Hash with Avocado Sauce from Cookin Canuk. My sister in law sent me the recipe a couple weeks ago, and I happened to have a half of a ziploc bag of black beans sitting in the refrigerator needing to be used. This seemed like a great use! I made a half recipe of the hash. It was filling. On it’s own it had a mild flavor, so the avocado sauce was a welcome addition. I think I added more than the 1 T suggested per serving. Oh well! The breakfast was good, but more work than I usually put into even weekend breakfast so I won’t be making it on a regular basis, but will definitely keep the recipe tucked away for the future!

Onto the dinners (which inevitably become lunches, too).
 

When fall hit and winter squash prices came down about 20 cents a pound one of the first things I made was this Butternut Squash Chipotle Chili from Cookie + Kate. It was the first recipe ever I’d made from her blog, and I was so pleased. Flavorful, filling, not overly spicy, this was a great chili recipe. What I especially loved about this was that it was so weeknight friendly. A bit of prep work was involved but then there was an inactive hour while the chili cooked. This will definitely be made again soon!

Butternut-Squash-Chipotle-Chile-WIALW20

Another fall-ish meal was this Thai Sweet Potato & Carrot Soup from the Wanderlust Kitchen. Now, get this: Steve hates creamy soups. When I spooned out his totally smooth soup into his bowl he was asking me if I had happened to save any before I pureed it with my immersion blender. Well, he tried it, and loved it. He ate three bowls! We went shopping at Target and Kohls, and he had more for snack when we got home. Yay for a winning creamy soup! If you’re wondering, like I was, this doesn’t taste like carrots. It’s sweet, with a bit of spicy fromt he red curry paste. We added lime juice to our bowls and didn’t notice a difference in flavor, but enjoyed both peanuts and cilantro for garnish.

Sweet-Potato-Carrot-Thai-Soup-WIALW20

Then there was the carrot noodles and meatballs that I loved (technically called Carrot Ginger Meatballs), from Plaid and Paleo. I actually saw this recipe via The Paleo Partridge on Instagram and it looked so good. I made the meatballs and carrot noodle exactly as written in the recipe, but added a szechuan sauce. I just felt like meatballs needed a sauce! Well yum. These were really good with the sauce but had tons of flavor ever without the sauce!! I’m not usually a big fan of carrots, but these meatballs and noodles were so good I was chowing down!

Ginger-Carrot-Meatballs-WIALW20

The other week, when it was still in the 80s (as opposed the the 70s we are having this week) I was grilling and made Basil Lime Chicken. I cannot tell you how long I had this recipe pinned before making it! Probably at least two years. Well, I have tons of basil in the garden and need to use some up, and figured it was finally time to try this. The only change I made to the recipe was adding less oil to the marinade (which I do with almost all marinades) and grilling the chicken as kebabs. It was so so. I mean, good food, but not out of this world good. I guess some recipes just have to be that way (or the great ones wouldn’t seem so great). I made roasted broccoli and grilled zucchini to go with the kebabs.

Chicken-Skewers-Pesto-Roasted-Broccoli-WIALW20

Finally, to end on a silly note, here is a picture I took from dinner a few nights ago. The quiche I made ended up soggy, but I won the game of Agricola!

Quiche-Agricola-WIALW20

 

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Gluten Free Weekly Meals (What I Ate Last Week) #19

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Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

Breakfasts

I don’t really like carrots (weird, because I have a few carrot-heavy recipes on the blog here and here) but I’ve always enjoyed carrot cake. At least, I did the last time I had it, which was in my pre-gluten free days. I pinned this Carrot Cake Overnight Oatmeal recipe months ago and finally decided to try it. I’ve made a few things from the Nutritionist in the Kitch blog which have been good, and this recipe did not let me down, either! It was easy to throw together the night before. All I did in the morning was microwave it for about a minute. 1 Minute to a hot breakfast?! Yay! That’s almost better than my usual Cookie Baked Oatmeal!

Carrot-Cake-Overnight-Oats-WIALW19

Another great breakfast I had this week was Italian Baked Eggs. I originally had no plans to make these eggs. I’ve actually had very little success with baking eggs and planned to just avoid it. But, it was Saturday morning, I was feeling lazy, and looking for ways to use up the random items in the refrigerator. So, I went on pinterest. Sure enough these baked eggs would use up the tiny bit of tomato sauce I had and some basil that was cut a few days earlier and about to go bad. I even had a half used block of gruyere cheese. Anyway, the baked eggs were delicious! Steve, who looked at them like it was some alien concoction, liked it, too! (Oh, and I added spinach to the recipe!)

Italian-Baked-Eggs-WIALW19

Lunch

I don’t usually post my lunch pics because it is leftovers almost always. Leftover rarely look pretty and would be a repeat of what I already wrote about. Not interesting. For whatever reason, I decided to make boxed mac and cheese for lunch on Sunday. It was the Annie’s brand. I have a pile of these hidden in my pantry for when I just need mac and cheese, I guess. I saw them on clearance at the grocery store, and it seemed silly to not get the cheap GF food. I ate a bit, maybe 1/3 c, and felt sick. I wasn’t gluten-ed people, so don’t even start thinking this is a terrible grocery mix up. Nope. I just felt sick because it’s been so long since I’ve eaten something so processed. It happens to me, and probably almost everybody who tends to eat “real” food for all of their meals. Although I felt sick I felt encouraged, because I knew I would not feel sick if my body was used to processed food. It was a good, but strange symbol that I am on the right track with putting good things into my body!

Gluten-Free-Mac-and-Cheese-WIALW19

Dinners

First up is my worst picture of the week, Rosemary Ranch Kebabs. Although the picture is not so great, the kebabs are that great. I know because I’ve actually had this recipe for a few years. Its so good. I marinate my chicken overnight for maximum flavor. To be honest, I’ve totally forgotten what I served this with!

Rosemary-Ranch-Skewers-WIALW19

Next in the line of “bad pictures, good food” is this taco spaghetti squash. This was another creation out of what I had bits and pieces of leftover in the refrigerator. Beans, a green pepper, the only meat in the freezer was ground turkey, I like spaghetti squash . . . you see how this came together. I thought that maybe the sweetness of the spaghetti squash wouldn’t go well with the taco flavorings, but it all was perfect in the end!

Taco-Spaghetti-Squash-WIALW19

I also have to include this second picture of the taco spaghetti squash. The first was my plate and this is Steve’s plate. Take a moment to notice that he made a volcano. The cheese is the lava, and it somehow erupted avocado.

Taco-Spaghetti-Squash-Volcano-WIALW19

I don’t do a lot of repeats, so you know when I repeat something must be really, really good. That is the case with this Honey Glazed Salmon with Brown Butter Lime Sauce. It’s very good. Fight over the leftovers kind of good. If you read about this in my post two weeks ago, and haven’t tried it yet, you really need to!

Salmon-Kale-Quinoa-WIALW19

Another crazy creation I made this week was Baked Ziti, except with zucchini noodles instead of pasta. I had qualms about making this. Would zucchini noodles hold up to baking? Would it be a pile of mush, not a casserole? Well, I followed my own directions for making perfect zucchini noodles and the worst did not happen. The casserole was good and tasty. It was not a pile of mush. There was some liquid left in the bottom of the casserole dish. So, not perfect perfect, but still a success!

Baked-Zucchini-Noodle-Ziti-WIALW19

The last dinner on this list is Lemon Chicken and Rice. I stumbled upon this crockpot recipe recently, after things “I really need to utilize my slow cooker more”. So, I made a half batch because I have a small crockpot (3qt, I think) and after everything was in the pot it was too full to stir! Yikes! So, the consistency ended up being a little weird because things cooked unevenly. I’ll probably try this again sometime and make a quarter batch. The flavor was good, and the fresh parsley made the meal!

Lemon-Chicken-Rice-WIALW19

Gluten Free Weekly Meals (What I Ate Last Week) #18

Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!
 
Breakfasts

I had something I haven’t had in a a while for breakfast this week – 2 Ingredients Pancakes! Simple and healthy, these are definitely a winner. One batch is about 250 calories, which isn’t quite enough to fuel me through the morning, so I add some natural peanut butter to my pancakes. It adds another yummy flavor + some protein and needed calories!

2-Ingredients-Pancakes-WIALW18I’ve been working on a recipe for Pumpkin Pancakes the past few weeks. I’ve got a great recipe, but my pictures were less than awesome. I’ll have to take them again on a better lit morning, when I’m also not in a rush! I’ll have the recipe and photos out on the blog sometime in October/November!

Pumpkin-Pie-Pancakes-WIALW18

And, finally, I photographer these Egg and Avocado breakfast wraps I’ve been talking so much about lately. They’ll be up in a few weeks, too!

Breakfast-Tacos-GF-WIALW18

Dinners

One of our first dinners of the week were Steve’s Beef & Bean tacos. We realized after taking a few bites the meat wasn’t quite seasoned enough, so I added some taco sauce to mine after the picture was taken. The beef was a great taco filling for a busy night! After cutting it into thin strips it only takes a few minutes to cook!

Beef-Bean-Tacos-WIALW18

I made a few creative spiralized recipes this week. I always save my broccoli stems (and do various things with them). I had three or four in the refrigerator when I saw this recipe! I made a few changes based on what I had in the kitchen already. I was surprised at how long it took me to cook. I was expecting the meal to have faster prep, but looking back the time makes sense. Spiralizing broccoli stems is much more time consuming than something softer like zucchini! In the end, the meal was delicious. Steve commented that he thought he liked it more than he expected. I even ate the leftovers cold!

Broccoli-Noodles-Chicken-Chickpeas-WIALW18

My other creative spiralized recipe of the week was this grain-free chicken parmesan with garlic zucchini noodles. I just ate these leftovers for my lunch today, and was remembering how good the dinner was! I’ll talk about it more when I do a whole post for the recipe – there are so many good things to say! It’s one of those “who knew healthy food could be so delicious?!” meals!

Grain-Free-Chicken-Parmesan-with-Garlic-Zucchini-Noodes

Gluten Free Meals (What I Ate Last Week) #17

Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!
 
Breakfasts

I’m not too much of an early morning person, but knowing I have a good breakfast coming to me sometimes helps me get out of bed. These egg and avocado breakfast tacos have really quickly become a favorite for us. I love just the egg and mashed avocado wrapped in a tortilla, but my husband loves his with bacon added in his breakfast taco. Cooking up bacon and eggs in the morning actually doesn’t take very long at all, which is a big plus!

Egg-Avocado-Breakfast-Taco-WIALW17

Another great breakfast this week has been granola. Usually I’m not too keen on the gluten free granolas, but I have a few varieties stashed in the cupboard. I’ve been mixing a chocolate version with an unsweetened version in a 1 to 3 ratio with some milk. It’s a great solution for a rushed morning!

Gluten-Free-Granolas-WIALW17

Dinners

First up for the dinners this week was Steve’s stir fry invention of the week. This stir fry was beef and carrots with a crazy sauce. I think Italian dressing was the base, but there was a decent amount of sriracha in there for some heat, among other things. The inventive sauce was good, but I don’t really enjoy the flavor of carrots so it wasn’t my favorite meal ever.

Beef-Carrot-Rice-Stir-Fry-WIALW17

I made one of our most favorite dinners ever this week. We call it “Dolphin” (long story) but it is actually called Roz bi Farakh and the recipe is on MidEats. After lots of experimenting I’ve found that sauteed kale is the perfect accompaniment to this chicken, rice, and yogurt sauce. The flavors are all simple things you probably have in your pantry, but come together perfectly. My only modifications to this recipe are adding extra lemon juice to the chicken marinade, and making the sauce entirely with greek yogurt, rather than a yogurt/mayo combination. It’s always a hit!

Chicken-Rice-Yogurt-Sauce-Kale-WIALW17

We had another one of my most favorite meals ever this week, Thai Basil Chicken. We needed to do some some major trimming on one of our Thai Basil bushes, so this recipe was the perfect solution for what to do with all of that freshly cut Thai Basil. This recipe was the second post I ever made on this blog, so the photography over on that post is a bit embarrassing. I encourage you to try this anyway, though. It’s excellent! On this particular day I served Thai Basil Chicken with rice and roasted broccoli. I seasoned the broccoli with garlic and chili powder before roasting it in the oven. It was also quite good. Steve had to remind me to finish the chicken and rice on my plate and stop eating all of the broccoli out of the serving bowl!

Thai-Basil-Chicken-WIALW17

One thing I made this week, and didn’t get a photo of was the Bacon Beef Butternut Squash from Civilized Caveman Cooking. I had this pinned for a while and was waiting for butternut squash to go on sale to try it. The squash took way longer to cook than the recipe said (maybe difference in ovens?) and it wasn’t quite as flavorful as I hoped. I may try this again sometime when I have more time to cook the squash, and also use beef with a higher fat content for a bit more flavor. The balsamic carmelized onion topping was quite tasty – no changes needed there!!!

Last on this week’s list are Buffalo Turkey & Veggie Flatbreads. The recipe inspiration is from Little Leopard Book. I’ve made a number of changes, mainly based on ingredients that I keep on hand. I make a creamy base using greek yogurt and dry ranch seasoning, then double the veggies that go into the buffalo turkey mixture. I make mine with corn tortillas and Steve’s with flour tortillas. These are tasty and really filling! I made three for myself, and was full after one and a half! Luckily, my favorite leftovers are usually buffalo flavored foods!

Grilled-Buffalo-Turkey-Veggie-Flatbreads-Gluten-Free-WIALW17

Hope this post gives you a bit of inspiration for your gluten free meals this week! See you on Thursday for a new recipe!

What I Ate Last Week #16

Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

Breakfasts:

I’ve been counting on Baked Cookie Oatmeal and Toasted Coconut Baked Oatmeal the past few weeks. I wake up about an hour before I have to be at work, so every minute counts! I mix the wet ingredients in Pyrex bowls the night before, then add the dry ingredients in the morning and get dressed while the oatmeal bakes. I forsee a few new flavors of baked oatmeal in the near future, so that I have more flavor variety in my mornings. The picture below is the coconut version!

Toasted-Coconut-Baked-Oatmeal-WIALW16

Dinners:

As I scrolled through my food photos from this week I realized we had a lot of great food!

One of my favorite things right now are these Everything Bagel Quinoa Patties. We eat them with a whipped cheese spread that Steve makes, sort of based off this recipe. We ate the quinoa patties with zucchini noodles, spinach, and chicken. Yes, I did base the meal around the quinoa patties, not the meat/veggies! This particular zucchini noodle recipe is a concatenation of a few favorite recipes so I don’t have any easy link for it, but you can at least see how I make and cook zucchini noodles here.

Zucchini-Noodles-and-Chicken-With-Quinoa-Patties-WIALW16

Another delicious dinner was this Spicy Lime Tilapia. I pinned this a long time ago, and make it whenever I want a super simple dinner. This is uber healthy, and cooks in foil packets. All you’ll have to wash are your plates and silverware, and if you eat out of the foil packets that leaves you with even less dishes! To up the calorie count a bit (I know, it sounds weird, but no carbs leaves us hungry later) I made a bit of spicy brown rice. It was a strange combination of spices (creole seasoning +  Penzey’s chili con carne seasoning) but I enjoyed it! (Sorry about the terrible picture – I took this after eating most of my meal!)

Spicy-Lime-Tilapia-WIALW16

Another great meal is this Buffalo Chicken Quinoa Casserole. Or some title like that. The recipe is here at Half Baked Harvest (I made one of her recipes last week, too, oddly enough)! This is yummy. Just sub the 1 tablespoon of flour for a GF all purpose flour. Oh, and when I made the sauce I left out the 1/4 c butter. Still delicious.

Buffalo-Chicken-Quinoa-Casserole

On Saturday I made one of my seriously favorite foods ever: Spanikopita! Okay, so it was not the real, authentic Greek version with layers of buttery filo dough, but it was full of spinach, dill and feta cheese. I just used a “secret ingredient” in place of the filo dough. Many of you can probably guess by looking at the picture! The swap isn’t perfect, but it is so much better than never eating spanikopita at all! The recipe will be up in a couple of weeks!’

Gluten-Free-Spanikopita-Casserole-WIALW16

Last but not least is Honey Glazed Salmon with Brown Butter Lime Sauce from Cooking Classy. I’d had this pinned for a few months but hadn’t tried it yet. I’m so glad I did. Let’s just say that Steve was talking with his coworkers about how to get cheaper salmon so we could eat this more often. Served with steamed broccoli, rice, and corn on the cob it was still a simple meal with plenty of flavor.

Honey-Glazed-Salmon-with-Brown-Butter-Lime-Sauce-WIALW16

Have a wonderful week filled with lots of tasty gluten free food!

What I Ate Last Week #15

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Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

This is my first WIALW (What I Ate Last Week) post in my new format. Instead of listing all of my breakfast, dinners, and sometimes lunches, I’ve just picked out the highlights for you. To read about why I made this change check out this post.

Let’s start with some breakfasts from this week!

First up is this Almond Joy Oatmeal. I take basic chocolate oatmeal (see recipe here) and stir in some almond extract at the very end of the cooking time. I’m a huge fan of the almond/chocolate combo! This oatmeal isn’t photogenic, but it is delicious! Although I didn’t do this last week when I took this photo, this oatmeal is great topped with a bit of coconut.

Almond-Joy-Oatmeal-WIALW15

Next up for breakfast is this Bacon, Hash Brown, and Egg Skillet. I made this for brunch Saturday, but I’ve made it a few times before. I use a combination of sweet potatoes and white potatoes for the hash brown portion. Once the hash browns and bacon have cooked on the stovetop I crack some eggs and cheese on top and pop it in the oven for a few minutes to cook the eggs. It’s a bit too involved for a weekday morning breakfast, but great for a weekend, brunch, or breakfast for dinner!

Bacon-Hashbrown-Egg-Skillet-WIALW15

My lunches this past week were all dinner leftovers from the night before. I tend to hate repeats, but eating something is always better than eating nothing.  I always plan to make enough food so that we have leftovers to become lunches!

Onto the dinners!

Tuesday’s dinner was a “mystery sauce” stir fry made by my husband. He used to make these all the time before we got married. It was always some meat and veggies with a 5 ingredient sauce, concocted from random ingredients in the refrigerator. This particular day’s sauce mix was taco-esque. As you can see, we ate it with rice. And if you’re wondering what those weirdly shaped green things are it is broccoli stems – sliced and cooked just like the florets. We’re against food waste here!

Mystery-Stir-Fry-WIALW15

By the weekend I was really desiring to do some more involved cooking, so I tried these burgers from Half Baked Harvest. And . . . I totally messed them up. I must have read the directions wrong or something, because the bean burgers were super wet and liquidy before cooking. I could hardly form them into patties! But, these burgers make this post this week because, despite my errors in cooking, they were delicious! I didn’t serve the burgers with buns because of the whole GF things, so we just had everything separately, garbage plate style (people know what that means, right?!). Steve didn’t think the burgers needed the sauce but I thought the Buffalo Cheese sauce was amazing! Don’t skip it!

Bean-Burgers-Fries-WIALW15

The last meal on today’s list is Spaghetti Squash with Sausage, Spinach, and Sage. Lot’s of S’s in that title! This dinner really accidentally came together and it was delicious. Don’t you love when that happens?  I made sure to take a few pictures so I can post the recipe on the blog!

Spaghetti-Squash-Spinach-Sausage-WIALW15

Gluten Free Meals Weekly (What I Ate Last Week) #14

Posted on

Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of all my gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

Monday
Breakfast was Baked Cookie Oatmeal. Nothing better to start off the week with than this!
For dinner I made this BLT Frittata from Lexi’s Clean Kitchen, sort of. I’ve found I like it better with more eggs, and sun dried tomatos are delicious in place of regular tomatoes. The sweet potatoes make this more filling than a normal frittata, which is always important for me!

BLT-Firttata-WIALW14

Tuesday
I’ve been working on a hashbrown/egg/bacon breakfast skillet, so I made a new version of that for breakfast. While everything didn’t turn out looking exactly as I wanted, the flavors were spot on. The hashbrowns are a combination of  regular and sweet potatoes. I cook the eggs so the yolks are soft, but of course you could cook the eggs longer so the yolks are cooked through.

Hashbrown-Egg-Bacon-Skillet-WIALW14

I didn’t get a photo of dinner, but it was meatballs with zucchini noodles + green beans. Can you tell we’ve been getting a lot of produce from the garden? A bunch of zucchinis this week as well as the green beans!

Wednesday
Trying to make the most of all my zucchini, I made zucchini pancakes. I used my Lemon Poppy seed pancake recipe, but left out the poppy seeds and replaced the lemon juice with milk. The pancakes are delicious and a good way to use up that summer zucchini!

For dinner I made this White Chicken Enchilada Casserole I just recently saw on Gimme Some Oven. The casserole was good, but not as flavorful as I would have wished. I think if I made it again I would double the amount of green chilis. We added taco sauce, and that helped with the flavor, too. I had a friend over for dinner that night, and I must say the casserole was so nice looking and perfect for company!

White-Chicken-Enchiladas-WIALW14

Thursday
I made this Sweet Potato & Egg Breakfast Skillet, with a bit of Al Fresco Andouille Chicken Sausage added in. I had a bit of extra sausage in the refrigerator that needed to be used up. It adds a different flavor and texture to the breakfast!

For dinner I made Pizza Spaghetti Squash. I sort of used a recipe I’ve posted before, but I cut a bunch of corners this time because I was short on time. It was just as good. Basically, I cooked the spaghetti squash, and the meat mixture, then just threw them together on the plate. Like I said, it was just as good, and I definitely claimed the leftovers!

Pizza-Spaghetti-Squash-WIALW14

Friday
I made banana sweetened oatmeal for breakfast. My oatmeal was Coconut Mocha flavored. I added some coffee extract to chocolate oatmeal to get the mocha flavor, and then topped the oatmeal with shredded coconut. Yum!

Coconut-Mocha-Oatmeal-WIALW14

For dinner I made this Salmon, Quinoa, and Avocado Salad. I was being lazy, as you can see, because I didn’t actually mix everything up like I salad. I made all the parts separately and then we just combined it on our plates. I guess I was just cutting corners all over the place this week! If it still tastes good, presentation shouldn’t matter too much, right?

Salmon:Avocado:Quinoa-WIALW14

Saturday
We left home early on Saturday morning to drive to the nearest REI (just under an hour and a half away) for their used gear sale. That meant breakfast to go! I prepped this oatmeal the night before so all we had to do was stick in in the oven for 15 minutes before heading on the door.

Oatmeal-To-GO-WIALW14

After getting some good deals at the REI Garage Sale (I got a backpack and Steve got a campstove – it was an exciting day) we were hungry and headed to a Mediterranean restaurant down the road that had gluten free falafels. I got a curry chicken dish that came with a side of falafel. I know falafels are supposed to gluten free, but why are they so often not?! Everytime I find falafels I can eat I make sure I eat plenty 🙂

Meditteranean-Food-WIALW14

Sunday
I made some Banana Pancakes on Sunday morning. If you follow me on Instagram/Twitter you may have seen my post of a whole bunch of skillets on the stovetop. My non-stick skilet, which is less than a year old, has teflon flaking off. So, I got out every other skillet I have to test and see which made the easiest, best pancakes. My husband has this old, cast iron skillet we call his “family heritage”.  I use it often for things like brown butter, or caramelized onion but never tried it for pancakes before. Loved it. I’m going to replace my nonstick skillet with some nice cast iron, I think.

Making-Pancakes-WIALW14

Guys, it was a long week. I planned to grill on Sunday night, and then it turned out the grill was broken. I was hungry, feeling light headed, so it took all the energy I had to cook these burgers in a pan on the stove. I actually finished the first few and started eating while Steve finished the rest. Anyway, the burgers were bacon and avocado and they were good. I’d probably have more raving reviews if I hadn’t been feeling ill when eating!

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See you all later this week for the recipe posts. I promise some good stuff is coming! My laziness in cooking won’t be reflected too much in the blog 😉

Gluten Free Weekly Meals (What I Ate Last Week) #13

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Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of all my gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

Monday
Oh, Monday mornings. One of the few things that makes waking up to the alarm clock on Mondays is this Baked Cookie Oatmeal.  Today’s photo of this breakfast is of the “oatmeal volcano” Steve always makes. Apparently, if you’re not fond of eating your oatmeal piping hot this helps it cool down quickly.

Baked-Cookie-Oatmeal-Gluten-Free-WIALW13

For dinner I made a new taco recipe. Embracing Meatless Monday, the taco “meat” is black beans. I mashed them a bit with some seasoning, and added some grilled corn, red cabbage, avocado and a bit of cheese. These vegetarian tacos were as good as any other taco!

Black-Bean-Vegetable-Tacos-WIALW13

Tuesday
For breakfast I made Banana Sweetened Oatmeal. I tried making a Mint Chocolate Chip variety, using mint extract and chocolate chips. Eh, it wasn’t the best oatmeal but wasn’t the worst. I think I would have been more convinced to enjoy this oatmeal if it had been mint green colored!

Mint-Chocolate-Chip-Oatmeal-WIALW13

I intended to grill some chicken kebabs for dinner, but it turns out the grill was out of propane. No problem, I just cooked the chicken in a frying pan. We topped it with some leftover peanut sauce from a few weeks ago. I also sauteed some kale and cabbage.

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Wednesday
So, I tried making gluten free granola. It looked fine, but didn’t taste that good. I used the granola recipe from the VB6 Cookbook. It sounded amazing, and I mean really amazing, but just didn’t taste at all like what I expected. To be honest, I’ve never eaten granola I’ve liked, so maybe the problem lies with me! The cereal in the picture was Steve’s breakfast; he wasn’t a huge fan of the granola, either.

Gluten-Free-Granola-WIALW13
I had fun making an experimental dinner. I saw this recipe when my sis pinned in and wanted to make it right then. Reading the recipe, I felt that the chicken needed to be jazzed up a bit, so I used this recipe (just the chicken). The combination of the two recipes was excellent. We ate the chicken & zucchini noodles with corn on the cob.

Zucchini-Noodles-Chipotle-Chicken-Avocado-Cream-Sauce-WIALW13

Thursday
I woke up pretty late on Thursday and only ate a small breakfast, just a packet of grits.

By dinner I was starving, and luckily dinner was sushi. Homemade sushi! It was especially exciting because we used cucumber from our garden.

Friday
More baked oatmeal for breakfast, see the picture from Monday!

I made this Spiralized Beef Stroganoff for dinner. I’m a stroganoff fan, and this filled that void in a healthier way. I love how this recipe is cooked entirely in one pan, too!

Paleo-Beef-Stroganoff-Green-Beans-WIALW13

Saturday
Remember my new found sweet potato pancake recipe from last week? I very excitedly made it again. Yup, it was just as good the second time. And I have some leftover sweet potato to use again for another breakfast. Yum!

Sweet-Potato-Pancakes-WIALW13

Dinner was an old, loved recipe; Ginger Scented Tilapia and Snap Peas with Quinoa Pilaf. You can find the quinoa recipe right on this blog, but I have no link for the tilapia. I’ve pulled this recipe out of a Wegman’s magazine a few years ago and have carefully saved it ever since! I did a quick google search, and this recipe seems to be nearly identical to my beloved version.

Ginger-Scented-Tialpia-Quinoa-Pilaf-WAILW13

Sunday
We had a busy day on Sunday, and I managed to wake up super early even though the alarm clock wasn’t on (why can’t easily wake up early on weekdays and sleep in on the weekends?!). Bad news, less sleep, good news, time to make pancakes. I attempted to make a chocolate version of the two ingredient pancakes. It wasn’t that great, I didn’t take a picture.

I’d planned to make burgers for dinner but it was pouring rain, so I improvised. Since I had a few zucchinis and lots of basil in the garden I made this amazing soup. I used this recipe from Inspiralized for inspiration for some sweet potato noodles. I used bacon instead of pancetta, since that’s what I had around, and somehow managed to add the right spices to give the dish a bit of a kick. It was good, though, and I’m sure the original recipe is delicious, too!

Zucchini-Soup-Sweet-Potato-Noodles-WIALW13

Gluten Free Weekly Meal (What I Ate Last Week) #12

Posted on

Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of all my gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

You may have noticed I missed posting about my week’s meals last Monday. I was on vacation at the beach! Beach vacations are fun, but beach food is not very interesting. A granola bar here, a handful of nuts there, etc. My food wasn’t very conducive to a blog post about meals! So, this week’s post picks up with my first meal back from the beach, which was Tuesday’s dinner. Read on below!

Tuesday
For dinner I made these Spinach & Cheese Enchiladas I spotted on Mel’s Kitchen Cafe recently. I knew I had to try this particular recipe. I love spinach, I love really flavorful, Mexican-esque food, and everything I’ve made from Mel’s blog has turned out great! No surprise, these enchiladas were pretty good. I subbed in Bob’s Red Mill All Purpose GF Flour in the sauce, and the texture was a bit funky, but that didn’t effect the flavor, as far as I can figure.

Wednesday
For breakfast I made Egg & Mashed Avocado on Corn Tortillas. I can’t get enough of this breakfast! It tastes perfect to me! The runny egg yolk + avocado combo just can’t be beaten. Unfortunately, I’ve been having a really rough time tolerating eggs, so I may have to put this breakfast aside for a while.

Tortilla-Egg-Avocado-WIALW12

Lunch was leftover enchiladas from Tuesday’s dinner + a smoothie. Get my Banana Chocolate Chip Smoothie Recipe here.

Dinner was Cashew Chicken and Rice & Carrot Noodles. This is the second time I’ve made the Cashew Chicken recipe. I actually tripled the recipe this time, and added some chili garlic paste for some heat. I like serving stir fries with the rice/carrot noodle combo. It’s a simple way to trade some simple carbs for some vegetables. We really enjoyed this meal! The Cashew Chicken requires a bit more effort than usual stir fries, but the extra work is absolutely worth it!

Cashew-Chicken-WAILW12

Thursday
I made banana sweetened oatmeal for breakfast. I went for something simple, chocolate oatmeal with a spoonful of almond butter on top. Simple, yes, but also very delicious! Steve had his usual, plain oatmeal topped with peanut butter and chocolate chips.

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For lunch I finished off the leftover enchiladas. Yum!

Dinner was burgers, cauliflower tater tots, and corn. These burgers were Buffalo Ranch Burgers, which I promise I’ll eventually post the recipe for. My cauliflower tater tots are are based off of this recipe, which is wonderful. Making homemade, healthy, tater tots is surprisingly easy!

Buffalo-Ranch-Burgers-WIALW12

Friday
For breakfast I made Sweet Potato & Egg Breakfast Skillet, but added a bit of sausage. Although I love the original version, the added sausage is a fun treat. I use a spicy, andouille sausage to compliment the sweetness of the potatoes.

Sweet-Potato-Breakfast-Skillet-WIALW12

For lunch I made this Purple Smoothie. It had so many good fruits & veggies in it I figured it would be adequate for a lunch. It was yummy, but didn’t keep me full. I ended up doing some snacking (on chocolate) before dinner.

I finally made and successfully photographed my Buffalo Chicken Spaghetti Squash recipe. I told Steve that after having it so many times while I was the working on the recipe I’d be sick of it and not make again it for months. Well, a few bites later that thought was gone! I have a feeling this is a recipe we will be eating for years! It’s wonderful. I’m not sure exactly when the recipe will make it onto the blog, but keep an eye out for it. This one is a big winner!

Buffalo-Chicken-Spaghetti-Squash-WIALW12

Saturday
Sweet Potato Pancakes. That’s all I have to say. I’ve spent a long time trying to find a recipe for sweet potato pancakes that actually results in a pancake, and I’ve finally found one. I used this recipe with a few modifications. Both Steve and I both enjoyed these with maple syrup. I tried to the pancakes with almond butter, too, and it was also good!

Sweet-Potato-Pancakes-WIALW12

For lunch we ate leftover Buffalo Chicken Spaghetti Squash while on the road to Raleigh, NC.

After exploring Raleigh for the day we were hungry, and decided to hit up our favorite restaurant there, Guasaca. We love this place. It’s affordable, filling food. Everything is made from scratch in the restaurant and – get this – everything on the menu is gluten free. Did I mention that the food is absolutely delicious?!

Guasaca-WIALW12

Sunday
Breakfast was Coconut Baked Oatmeal (recipe coming soon). I’ve decided this is the perfect summer baked oatmeal. It’s warm and comforting like any other baked oatmeal, but it’s also light and gently sweet. I found that I’ve been craving this more than the Baked Cookie Oatmeal I’ve been obsessing over for months!

Coconut-Baked-Oatmeal-WIALW12

At lunch time there was really nothing around, so I threw together some sweet potato noodles with spinach and bacon. It was quite good, and was devoured before I took a picture.

Sunday is often Pizza Night, and for my choice I made a Margherita Pizza. I used my gluten free pizza crust, but grilled it. I added simple toppings, tomato sauce, mozzarella, and fresh basil. The Italians definitely knew what they were doing when they first combined those flavors, it is always delicious!

Gluten-Free-Margherita-Pizza-WIALW12

See you back here on Wednesday for a new recipe!

Gluten Free Weekly Meals (What I Ate Last Week) #11

Posted on

Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of all my gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

 

Monday
I’m starting off the week on a bad note. I have no written or photographic record of what I ate for breakfast on Monday. Opps! I do know that my lunch was leftovers from the day before – some sweet potato noodles with grilled corn and onions.

Dinner was an old recipe and a new recipe. The Ginger and Cilantro Baked Tilapia is a tried and true recipe. Healthy, tasty, and easy to make. I’ve come back to it again and again when I’ve been in the mood for fish. I paired it with a new recipe. This Quinoa Salad with Edamame, Cucumber and Avocado. It was good – good enough that it’s on my meal plan for this week, too! I used red quinoa, instead of black, and will probably try it with regular quinoa, too.

Tilapia-and-Quinoa-Salad-WIALW11

Tuesday
Breakfast was my Sweet Potato & Egg Skillet. Recipe now up on the blog! A few people had asked me about the recipe, so don’t forget to check it out.

Sweet-Potato-Egg-Breakfast-Skillet-Square

Lunch was some leftovers from Monday’s dinner. I enjoyed the quinoa salad just as much as the night before!

For dinner I made my Mexican Stroganoff with Brazilian Cheese Bread. Usually I would serve this with rice, but I was out! Yup, a celiac who ran out of rice. I ate mine with the Shiratake Miracle Noodles, but it honestly wasn’t a great pairing. The rice is better. I made pasta for Steve, and the friend he had over for dinner.

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Wednesday
For breakfast I made Banana Sweetened Oatmeal.  Mine was simple – I just topped it with some natural, crunchy peanut butter. It “hit the spot” (as my grandmother always said). Tasty and filling! Plus, healthy!

Banana-Oatmeal-with-Peanut-Butter-WIALW11

Lunch was more leftover, big surprise there.

For dinner I made some Chicken Kebabs, marinated in a tomato sauce, and served it with the leftover quinoa salad. By then the avocado was softened quite a bit, so it needed to be eaten. The food was all good, but I ate really quickly before running out the door, so I didn’t exactly have time to savor it.

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Thursday
My new favorite breakfast, an crispy corn tortilla, with mashed avocado and an egg. It’s super easy to make, and hardly requires a recipe. You should try it 🙂

Egg-Avocado-Tortilla-WIALW11

I had a mocha smoothie for lunch. It tasted pretty much amazing, but was a bit too liquidy. I only used 1 banana, so maybe I should have used the 2 recommended in the recipe.

I’d kinda spent the day on Thursday agonizing about what to make for dinner. Isn’t that why I meal plan? Yes, but I’d totally messed up my meal orders for the week and didn’t have meat defrosted. Eventually my creativity got to work and I came up with a plan. I used some leftover tomato sauce that was in the refrigerator to make a pasta sauce. Steve had regular pasta and I made zucchini noodles for me. Additionally, we had these Everything Bagel Quinoa Patties. We had some leftover cream cheese/feta/mozzarella spread Steve made that was a great topping. It turned out to be a totally delicious meal! Creativity for the win!

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Friday
Breakfast was Baked Cookie Oatmeal. I baked it in the toaster oven to save energy. It actually crisped the top more than with oven baking. Still delicious, and a bit of a more authentic cookie texture!

Crispy-Baked-Oatmeal-WIALW11

Dinner was Buffalo Chicken Spaghetti Sqaush. I intended to take pictures for the blog, but by the time we ate dinner it was nearly 8:30pm and the light just wasn’t good enough for photos. The sad part, I won’t get to post the recipe as soon. The good part, I get to eat it again soon!

Buffalo-Chicken-Spaghetti-Squash-WIALW11

Saturday
I made these Paleo Pancakes for breakfast. My picture of them is quite-un Paleo, because we spread a little nutella on top! I think these pancakes are delicious plain, though, really. And you can’t go wrong with a three ingredient pancake recipe, either!

Paleo-Pancakes-WIALW11

Lunch was leftover Buffalo Chicken Spaghetti Squash.

We went to a BBQ for dinner, with tons of gluten free food! I had a bacon guacamole burger, with some spinach salad and a few other sides. The girl hosting the party is a nutritionist AND gluten free, herself, so she knew exactly how to prepare a celiac-safe meal. It was fun and delicious!

Sunday
I made Grain Free Banana Pancakes, at Steve’s request. I hadn’t eaten these myself in a while (since I’ve been trying to eat less sugar and less calories), but they were such a pleasant treat. I’d almost forgotten how good they are!

Grain-Free-Banana-Pancakes-WIALW11

For lunch I made these Italian Chicken Sandwiches. I made some last weekend to bring on a day trip, and had some leftover sauce. I follow the recipe exactly, and just use Udi’s Gluten Free Bread.

Italian-Sandwiches-WIALW11
For dinner I made these Buffalo Turkey Flatbreads. I made a number of modifications, including cutting the cream cheese, using homemade ranch dressing, adding carrots, and swapping corn tortillas for the flour tortillas. There was a bit of a learning curve for me, grilling the tortillas, but the flavor didn’t suffer much. We just knocked off any overly burnt pieces of tortilla and kept eating. Delicious!

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