This one I made this morning, and ate it before I realized I should have taken a picture :/
Came up with the idea this morning, also after realizing that I had burgers left in the fridge from the night before.
Make your omelette mix:
1/4 cup milk
salt, pepper, onion powder and a little bit of Old Bay
Cook in a teflon frying pan (you want to make sure it doesn’t stick)
On one half (while it’s cooking) sprinkle OODLES of cheese, and layer with cubed hamburger. When the other side looks as though it is almost cooked through, flip it over the side filled with awesome. Let cook for a bit, flip it, plate it and cover it with ketchup, and you’re good to serve.
Made this salad the other day and it was a huge hit! Gluten-free and vegan :)
Quick-note: The amount I made could feed a small army.
Soak 2 cups of quinoa in water for 15 minutes. Strain and add to 4 cups of boiling water. Cover and simmer for 15 minutes. Fluff and put in the refrigerator to cool.
Steam 1 cup of chopped carrots, and put in fridge to cool.
When everything is cool, add the 1 cup of steamed chopped carrots, 1 cup chopped red pepper, 1 cup chopped cucumbers, 1 cup chopped tomatoes. Fold into the quinoa and cover in dressing. Mix that in and you’re ready to serve!
1/2 cup lemon juice + 2-3 tbsp. olive oil, salt, cracked pepper, chili powder, garlic powder, onion powder, and splash of Bragg’s. Wisk it all together and viola!
The most basic element of food that gets impacted is bread. And though I’ve found some brands that make pretty decent loaves (Udi’s never lets me down), I decided it was high time I tried making it myself. And being that this was my first time making real, including rise time, bread I decided to play it safe and use a box mix.
The directions on the side were pretty easy to follow. But for anyone who knows me well, you know I didn’t just do the box directions. I added 2 tbsp. chia seeds to the mixture because most gluten-free breads, including this mix, lack the amount of fiber that you should be getting in your diet. After letting the dough rise for several hours, I took 2 tbsp. of sunflower kernels, crushed them with the back of a spoon and sprinkled them on top for added crunch and texture. After covering the top with melted butter, I let it bake for 55 minutes, and viola!
The butter made the top crust, crunchy and stiff like a rustic bread, while the inside was spongy, warm and soft. I would label this first attempt an all around win. That and when I had my friend try some, she couldn’t tell it wasn’t “normal” bread. Definitely a loaf I will make again.
As a foodie, being told that you must adhere to a gluten-free diet sounds a bit like a taste-bud death sentence. Immediately all your (or at least my) favorite staples come to mind. Bread, pasta, pizza, pastries and it makes you take a step back and realize what else that includes. Your mind flicks through all your favorites; sandwiches, hamburgers, no more cookies or cupcakes or pies on Thanksgiving. Nothing fried ever again. No chicken wings, chicken tenders, crispy chicken sandwiches (because yes, it’s the guilty pleasure junk food that hurts the worst) and it’s enough to make you cry. Though I’m right there with you, and believe me, I am – it doesn’t have to be this way. The gluten-free world is growing bigger and bigger everyday. Don’t believe me? I dare you to type “gluten-free” into google and see how many hits you get. Go into your local grocery store and see that small specialty section growing to now where you can find the label through-out the store. Granted, it’s tough, terribly inconvenient at times, and down right depressing at it’s darkest moments, I’m here to help.
My mission: to make gluten-free deliciously delightful, accessible and hopefully a lot easier. The purpose of this blog is to delve down to my food roots and share with all of you my methods for coping. The brands that are best, the gluten-free places in Boston who do take-out, and the biggest part – how to do it yourself. Looking for some help, or want to reclaim your dinner? Follow me – the road ahead looks to be full of forbidden treasures made safe.