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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

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

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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
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!

Bacon-Guacamole-Burgers-WIALW14

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) #4

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It’s Tuesday, and this post is a day late! I had the best of intentions to get it done yesterday. I uploaded my photos and started the post, then I got distracted by the “laundry monster” and totally forgot to come back to the computer! Opps! So, a day late, here’s a run down of what I ate last week.

Monday

After making lemon poppy seed pancakes last weekend, I was craving the flavor again so I made lemon poppy seed oatmeal! I used this recipe from the Oatmeal Artist. It was a little tart a first (no sugar, just sweetened with banana!) but after the first few mouthfuls I was used to the flavor and loving it.

Lemon-Poppy-Seed-Oatmeal

I had a smoothie for lunch. It was a busy day!

For dinner I made this Kale, Artichoke and Ricotta Pie. I’d made it once before, and it was SO good. This time I also made Avgolemono soup to go with the pie, just so that there would be some leftovers for lunch the next day! While this recipe bakes for nearly an hour, it feels quick and easy. There are only a few ingredients, and most of the cook time is just time in the oven. The soup is also simple and easy, 5 ingredients, and most of the cook time is letting the soup simmer.

Kale-Ricotta-Artichoke-Pie

 Tuesday

Breakfast was out favorite Baked Cookie Oatmeal. I have a whole post about how much we love this oatmeal!

Baked-Cookie-Oatmeal

I was craving Buffalo chicken something, and needed a portable meal, so I came up with some buffalo chicken quesadillas. I mixed some shredded chicken with buffalo sauce, added some black beans, kale, a bit of cheese. I spread a bit of the mixture on a corn tortilla, and cooked the quesadillas in a skillet until crispy. These were yummy and SO FILLING!

Buffalo-Chicken-Kale-Black-Bean-Quesadillas-Gluten-Free

Wednesday

I tried a new breakfast! These Baked Eggs with a Hashbrown Crust. Go figure, I modified the recipe, but only a little bit. It was really good! The recipe was slow for a weekday morning, but I’ll probably make it in the future, just on a weekend!

Hashbrowns-with-Baked-Eggs

For dinner I made these chipotle chicken kabobs with avocado sauce and corn on the cob. I’ve made a few chiptole grilled chicken recipes, and this one wasn’t the best or the worst, but the avocado sauce was awesome! The combination of the spicy chicken and the cool avocado sauce was perfect! Of course, all grilled meals are made better with corn on the cob! And I ate it all before I took a picture!

Thursday

I started the day on Thursday with banana pancakes. For Steve, I made these Grain Free Banana Pancakes. I love those pancakes, yes, but I’m watching my caloric intake lately, and the peanut butter made them a little higher in calories that I could afford for the day. For me, breakfast was also banana pancakes, but two ingredient banana pancakes. If you read food blogs you’ve probably seen something like 7 billion recipes for these – it’s just a banana and two eggs. Not the best pancake texture, but the taste is good and it’s a healthy, clean eating breakfast!

Two-Ingredient-Banana-Pancakes-Gluten-Free

For lunch I made something other than leftovers! Yay! I had some leftover shredded sweet potatoes from the baked eggs and hashbrowns on Wednesday so I made sweet potato mac and cheese! It was so good, everyone, so good! I mean, just look at that creamy cheese sauce! I actually made the sauce with a bit of GF flour, almond milk, and a handful of cheese, so it’s healthier than you may think!

Sweet-Potato-Macaroni-And-Cheese-Gluten-Free

Dinner was something we call “dolphin”. We went through a phase of nicknaming  foods with animal names. The real name is Roz bi Farakh, from Mideats. After lots (and lots and lots) of times making this recipe I’ve decided it is best served with kale. This is a tasty, naturally GF recipe. Even if you don’t make it, you may enjoy reading through the post, which talks through the emotions of starting a gluten free diet.

"Dolphin"-Gluten-Free

Friday & The Weekend

I had a crazy weekend. I took a last minute trip to visit my mother in law. We had a lot of fun (I finally saw Frozen!) and ate some good, GF food. Of course, since I was flying I packed food! It was a good thing, because my 4 hour trip turned into a 12 hour trip. Boy, I was glad I’d packed a lunch! Once I arrived we had tuna melts for dinner. My mother in law keeps a few gluten free ingredients around for whenever I’m visiting. She usually has bread in the freezer, Chex cereal, and some rice flour. I enjoyed mixing cinnamon and chocolate flavored chex for my breakfasts. We had lunch at a Mediterranean restaurant one day, had salmon for dinner, and a whole bunch of these mints.

Mints-Gluten-Free

The mints in the refrigerator just before coating in chocolate. I made the regular mint, almond mint, mocha mint, coconut mint, and orange mint flavors.

When I was working on my eBook, my mother in law was one of my proofreaders. She’s always trying to learn about what foods I can eat and how she can cook safely for me, but reading the into to the eBook (about safely preparing GF foods) really helped her understand everything! Whether it’s my eBook or another, if you struggle with getting family members on board with your GF diet trying giving them some literature to read about celiac disease. It may help!

I flew back into an airport a few hours away so we ate dinner before driving home, and went to a crepe restaurant for treat. Everything was gluten free, as long as you ordered it with a gluten free crepe! I had a crepe wrap with spinach and chicken for dinner, and an almond joy crepe for dessert. What a yummy ending to the week!

So that was my food this past week! Check back next week for another run down of gluten free meals. If you need some gluten free cooking inspiration during the week follow me on Twitter (@ tastefullygf) and on Instagram (tastefullygf). I also have a pinterest board with all the recipes from my Gluten Free Weekly Meals posts, so follow me on pinterest, too.

Gluten Free Weekly Meal (What I Ate Last Week) #3

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Happy Monday Everyone!

On Monday’s I share what I’ve been eating for the past week. My photos, review, and links to the recipes are all here! Just scroll through the post. This will be a quick one – it’s already 8pm and I have more to do this evening! Remember to follow me on Twitter (@tastefullygf) and Instagram (tastefullygf) for gluten free food photos and ideas all week long!

 

Monday

I started off the week with a hearty breakfast of hash browns, eggs, and bacon. The bacon was actually for my husband, not for me, and it was turkey bacon. I use the Simply Potatoes hash browns, which saves some time in the kitchen each morning.

Eggs-Hashbrowns-Bacon-Gluten-Free-Breakfast
For dinner we had Spaghetti Squash Pizza Casserole from Tessa the Domestic Diva. I don’t think that’s actually what the original recipe is called. I didn’t make a lot of modifications to this recipe. I used ground turkey instead of ground beef simply because that was on sale, and plain old turkey pepperoni, because that’s what I keep around. FYI: turkey pepperoni makes a great GF snack! In the end, this casserole was super, duper delicious. It was a bit of work, yes, but so worth while in the end. I almost always let Steve have first pick of the leftovers (we always make extra food so we can have leftovers for lunch), but I requested all of the leftovers of this casserole! It’s that good! (Sorry the picture sucks – I thought I had an even semi-decent one, but I don’t)

Spaghetti-Squash-Pizza-Casserole

Tuesday

On Tuesday morning I made our favorite “Baked Oatmeal“. I finally posted my version, after talking about it for a few weeks, so you can now find the recipe. I actually changed mine up a little bit and made a coconut version. It was nice and light and airy, perfect for a hot day.

Gluten-Free-Coconut-Baked-Oatmeal
Dinner was more homemade sushi. I mostly make philadelphia rolls with smoked salmon. I got a bag of real sushi rice at the Asian store and what a difference it makes. Probably no surprise since it is called sushi rice, after all.

Wednesday

For breakfast we had sweet potato hash with eggs. It’s a modification of this recipe from The Kitchn. I cooked the sweet potatoes on the stovetop to cut down on heat from the oven while the AC was on. I left out the sausage; the kind I like wasn’t on sale and my freezer stash was depleted.

Eggs-with-Sweet-Potato-Hash

Strangely enough, dinner was more sweet potatoes, and this time with sausage (see I’d planned to use that last pack of chicken sausage for this dinner, so I couldn’t use it for breakfast). This Sweet Potato, Sausage, and Kale Bake from Pinch of Yum is really good! This was my second time making it, and I cut the cheese sauce down to 2/3 of what the recipe calls for since there was too much the first time. I love the flavors in this dinner. They are all perfectly complimented, even all of the different textures!

Sausage-Sweet-Potato-Kale-Bake
Thursday

Breakfast on Thursday was variations of banana based stovetop oatmeal. Steve had his usual crunchy PB and chocolate chips and I had chocolate oatmeal with mint chips. It was good, and I really love this close up picture.

Chocolate-Oatmeal-Mint-Chips-Gluten-Free

For dinner we had leftovers. There were somehow a whole lot of leftovers in the refrigerator, even after eating them for lunch every day (hence the lack of pictures/descriptions of lunch food). I really don’t like when leftover become dinner, but sometimes it just has to happen.

Friday

Okay, so have you heard of those two ingredient pancakes? Banana + egg? I made those. I added some cinnamon and vanilla. The pancakes were pretty soft and squishy, but omg they tasted like french toast! AND, for just over 200 calories I got a pretty big stack of pancakes. I was full until lunch! Definitely a winner breakfast. Just google “two ingredient pancakes” and a million recipes will pop up. Then, pick one and try it!

Banana-French-Toast-Pancakes

Friday’s dinner was Cashew Chicken. I found the recipe on Rasa Malaysia. It had some unusual directions (like marinating the chicken in baking powder) but I fought my instincts to do what I wanted to do and followed the directions. I’m glad I did. This chicken totally tasted fried, and guys, I used probably 1 Tbsp of oil in the whole recipe. Oh, and I tripled the recipe. We are active people who eat a good amount of food, and stir fry is always a favorite. I really enjoyed learning more about stir frying from this recipe. I did add some chili garlic paste to my portion for some heat, but that was the only ingredient modification.

Cashew-Chicken-Gluten-Free

Saturday

I kinda of go into this calming zen state when making pancakes, so I like to make pancakes on Saturday mornings. This past Saturday it was Lemon Poppy Seed Pancakes. You might look at the picture and wonder why there are not only little black poppy seeds, but also little green bits. Well, I’ve discovered the shredded zucchini adds a TON of body to GF pancakes without a lot of weird flavor, and is way healthier and cheaper than adding a bunch more GF flour. I’m not sure if my pics were good enough for a full post for this recipe – we’ll see.

Gluten-Free-Lemon-Poppy-Seed-Pancakes

We went to a small BBQ on Saturday, so I got a night off from cooking. Everything on the grill was GF, so I grabbed a burger before the hamburger buns even came out and I was safe. It’s always a nice relief when eating out works out well.

Sunday

Breakfast was more of the sweet potato hash and eggs from Saturday.

We had a big lunch/dinner of hamburgers and corn on the cob, which I totally forgot to take a picture of. I was hungry! The recipe was from a grilling cookbook I got out of the library. The burgers were mildly seasoned and served with caramelized onions. Oh, so good! It’s Monday night as I write this, and the leftovers are already gone!

 

Tune in next Monday for another week of gluten free meals!

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