gluten-free

All posts tagged gluten-free

Acorn Squash with Lentils

Published October 22, 2018 by lynn k scott

The other night I roasted acorn squash and made lentils to go with it.  It was a simple, yet hardy dish.

I used my air fryer to roast the acorn squash after brushing it with some maple syrup, a bit of coconut sugar and a sprinkle of kosher salt.  I like to prep on a cookie sheet with parchment.  It makes cleanup so much easier; esp. when using maple syrup or honey.

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Just before preparing the squash, I sauteed some diced onions in homemade vegetable broth and added a bit of garlic, freshly chopped tomatoes, salt and pepper, a bit more vegetable stock with some lentils in my Instant Pot.

When both the squash and lentil were done, I layered them (as pictured).  It was a delightful and delicious dinner.  I was so proud of myself for making this vegan dish and I didn’t use any oil in cooking the onions or garlic.

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NOTE:  You need to watch the broth so it doesn’t fully evaporate and add a tablespoon or two at a time until the the sauteing is complete.

In case you didn’t know, you can also eat the skin of the acorn squash (once it’s been cooked).  The more vegan recipes I make, the better I feel.  I can’t say it’s for everyone.  I also am not going to preach about animals and the like.  I am eating a mostly vegan diet to combat my colon cancer.

I’m trying more and more dishes that I never thought I’d eat.  Expand your horizons; try preparing a new dish today!

HAPPY EATING

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Regroup – Refocus

Published October 1, 2018 by lynn k scott

Last week was challenging for me in almost every aspect.  I chose to believe a little cheat on my diet wouldn’t do too much harm.  Add dealing with my mom’s (Heavenly) birthday, dealing with meeting a new PCP (primary care physician) just to get a referral (which is BS in general), exhaustion, choosing to try takeout instead of making food and had a couple alcoholic drinks, I was a mess.

Needless to say, I felt even worse for my stray to my old ways.  My mind, working overtime, took my better judgement and drop-kicked out of the window.  I managed to gluten myself, eat food I knew better to consume or just plain didn’t eat.

Being gluten-free and (mostly) vegan, it’s not easy to just grab a snack.  I need to carefully plan my meals and snacks.  I tried to pretend I didn’t need to.  I know better than to think like that.

Yesterday, we got out of town, for the day, and went to Roseville.  It’s a city past Sacramento and where we eventually want to move to.  We chose to let Yelp choose where we would eat lunch.

I found this little gastropub, called The Brickyard.  It offered a bit of everything.  However, I was super excited to see they offered Beyond the Meat (vegan) and had gluten-free buns.  I could have sworn a light from above was shining on me and I heard the angels singing.  I have yet to find a restaurant where I don’t have to modify the food or just stick to a salad.

After a bit of confusion on malt vs balsamic vinegar for my salad (had to explain why I couldn’t have the malt vinegar) one of the staff and I were talking.  She was a complete stranger who completely validated my health concerns, eating a vegan diet and homeopathic care as she personally had experience in this are.

She is controlling her own illness through diet.  It was what I needed; understanding when most people aren’t.   I wasn’t a “problem customer” to her.  She was  someone who hasn’t seen me struggle or was taking pity on me.

My husband, at one point said, “you’ve cheated before, just eat the dressing”.  I had to remind him how sick I was last week and I can’t continue that behavior.  He goes along with my eating habits for the most part.  Although, I will eat eggs now because he was worried about my protein levels.  It wasn’t worth the nutritional argument.  It was his way of showing concern.  A couple eggs won’t hurt my diet.

We went shopping last night.  I bought food to prepare and more veggies.  Prepped all my meals today.  I even broke out the juicer and made some (mostly) carrot and pineapple juice.  I drank several cups.  It was if my body was saying, “ahhhh….that’s the stuff!”

Needless to say, I’ve regrouped and now am refocused.  We all fall.  We all have challenges.  We can let them break us or we can get fortify our mind, bodies and souls.  We can use that fortitude to help others when they stumble.

 

Gluten-free, Vegan Pizza

Published August 13, 2018 by lynn k scott

Yesterday, I ventured into new culinary territory.  My lil-miss was at a pool party, so my husband and I chose to get some pizza.  We went to Amici’s East Coast Pizzeria.  Being from NY, I am picky about my pizza.  Hands down, Vincinis Pizza is the best pizza in Solano County.

While I LOVE pizza at Vincinis, their gluten-free crust lacks a bit.  Amici’s has the best gluten-free crust in the area.  They also offer vegan cheese.  There is a pretty steep price-tag for a gluten-free pizza.  There is no extra charge for substituting the Daiya vegan cheese.

The menu only showcases one true vegan pizza but several gluten-free options.  I wish the vegan pizza had say an option to pick three toppings, with a gluten-free crust, for “X” amount.  We ended up paying $32 just for my pizza.  I’m sorry, but not every vegan or plant-based diet is in love with spinach.  It NEVER belongs on a pizza!  That’s my opinion of course, but salads are salads and pizza has no lettuce-like toppings.

The gluten-free crust is crispy, foldable and has good flavor.  The pizza sauce is also vegan.  The vegan cheese was creamier and melted well.  I admit, I was apprehensive about ordering this pizza.

My first bite reinforced I can primarily consume vegan dishes, even while eating out.  I didn’t miss “real” pizza at all.  I will definitely return for another vegan pizza.  However, strictly due to the price, the visits will be farther between because I can’t justify that cost for pizza on a regular basis.

It does prompt me to work on a homemade vegan crust.  This plant-based, vegan and sometimes raw diet is still new to me.  It makes it easier when I do eat out, to find restaurants who cater to dietary needs.  Yes, I could just have gluten-free, but the vegan(ish) lifestyle is geared toward my cancer recovery.  It’s not always easy to stick to the acceptable food, but when I do, I can feel a positive difference.  I also can’t complain about a 10-pound weight loss (in just three weeks).

In the infamous words of Andrew Zimmer, “If it looks good; eat it.”

Homemade Pesto

Published August 3, 2018 by lynn k scott

I made homemade pesto yesterday.  You only need a few ingredients for a wonderful sauce that can be added to pasta, sandwiches, salads, etc.  I can’t give exact measurements, as I tend to cook by sight and taste versus actual quantities.

As I am embracing a primarily vegan diet (usually about 75% of the time), this recipe works perfectly for that.  I know someone is thinking, ‘what about the cheese?’.  I have a response for that.  You can either omit it or you can substitute nutritional yeast.  It has a pseudo-Parmesan cheese flavor.  I will admit, I forgot to include the nutritional yeast in the picture.

In addition to being vegan, it’s also raw and gluten-free.  It’s full of flavor and blends up in seconds.

You can choose to lightly toast the pine nuts in a dry skillet for a few minutes or just buy them already toasted (what I did).

You can try this basic recipe or Google other pesto recipes.  It’s usually made with basil, however, I’ve seen a multitude of substitutions as well.

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Ingredients:

  • Basil
  • pine nuts
  • garlic clove(s)
  • nutritional yeast (or Parmesan cheese; for the non-vegans)
  • Pinch of salt
  • Olive oil

Place all the ingredients into a food processor.  Blend (or pulse) to a smooth consistency.  Make sure to scrape down the sides as you go.  Either add to pasta that’s already cooked or store in the refrigerator to use at another time.

There is no need to heat the pesto sauce.  Hot pasta will actually warm it up. It’s a nice alternative to marinara or pizza sauce.

 

Lentil Taco “Meat”

Published July 16, 2018 by lynn k scott

In an effort to stay on a (mostly) meat-free, cancer-fighting diet, I thought I would make some lentils in my Instant Pot.  I used this recipe as a guide, however, I halved the recipe because I was cooking just for me.

I did adjust the ingredients and used the following:

  • 1 cup red lentils
  • 2 cups water
  • small red onion; diced
  • (2) cloves of garlic; minced
  • half a can of diced tomatoes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • pinch of black pepper

I did saute the onions in a bit of olive oil and added the garlic once the onions were just about done cooking.  Added the rest of the ingredients, gave it a stir and set the Instant Pot to 15 minutes.  Quick release when the time was up.

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The lentils were full of flavor.  Sadly, I was out of avocados and gluten-free tortillas, but I still plated and consumed them happily.  These definitely are a great substitution for meat.

I will note, the original recipe says it’s vegetarian, but that’s only if you use water and she uses chicken stock.  If you use water to cook the lentils, it actually becomes a great tasting, vegan dish.

Give it a try…I’m sure you won’t be disappointed.

Fruit Platter

Published July 5, 2018 by lynn k scott

Sometimes I wish I didn’t have a background in catering; esp. when I have to bring something to a potluck. However, I do and that’s why I can’t just pick up pre-cut fruit, and bring it to where ever I am going.

Recently, I made a fruit platter for our VBS (Vacation Bible School) potluck bbq. I had envisioned using a cored out pineapple as the center of the dish; however, this was not meant to be.

I laid down some red-leaf lettuce. One, it provides a nice garnish but also covers up any blemishes on the platter. When I can, I prefer to use purple kale and I like the color contrast, but I had to use what was available.

I then cut a watermelon in half and sliced the half. This gave me some straight pieces of watermelon, which I halved again and created watermelon triangles. I placed them on the border of the platter and added a second layer.

I had cubed some cantaloupe melon and made a small layer, adding it between the watermelon layers to hold up the second layer of watermelon.

Added blackberries, opposite each other, did the same with some grapes and added cherries in the center. After all, everything is better when topped with a cherry (or cherries, in this case), right?

Last touch was to sprinkle some blueberries over the entire platter.

All in all, I was pleased with the outcome. To me, it ended up looking like a flower was in bloom.

Homemade fruit platters aren’t the cheapest to make, but they are gluten-free, fresh tasting and provide a healthy alternative to some of the items that normally accompany a bbq.

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REBLOG: Gluten Free Salted Caramel Thumbprint Cookies

Published June 8, 2018 by lynn k scott

What’s better than caramel thumbprint cookies? Healthy gluten free salted caramel thumbprint cookies; that’s what! Well, okay, healthier is probably a more accurate description, but with just a touch of sugar and most of the sweetness coming from agave syrup, we are definitely a long way from unhealthy. These salted caramel thumbprint cookies are made without…

via Gluten Free Salted Caramel Thumbprint Cookies (low fat & sugar) —

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