a day in the life of a gluten-free vegetarian - installment 2

last week i shared what a day of meals looks like for me.  continuing in that vein, i thought i'd share another day of delicious gluten-free, vegetarian food.

breakfast - sauteed zucchini and garlic with a scrambled egg cooked in olive oil, topped with parmigiano-reggiano cheese

lunch - chickpea salad with tomatoes

snack - bowl of fresh sweet cherries -- they're in season now, and sooooo delicious!

dinner - homemade cauliflower crust pizza

after dinner - decaf coffee with soy milk

bon appetit!

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a day in the life of a gluten-free vegetarian

a friend of mine requested that i post what i eat since she was wondering what i was subsisting upon after announcing i was "going gluten-free" about a month ago.  since i was already a vegetarian, i was used to cooking lots and lots of veggies, but going gluten-free took that to a whole new level!

breakfast - almond meal hot cereal with ground flaxseeds (prepared with almond milk) and topped with cherries and peanut butter

lunch - 1/2 avocado topped with goat cheese, sauteed onions and tomatoes

snack - carrots "chips" (i.e. carrots sauteed briefly with olive oil and curry) and hummus

dinner - eggplant lasagna (all veggies -- no gluten-free pasta here!) and a glass of red wine : )

after dinner - decaf tea with half and half

so, that's what a day of meals looks like for a gluten-free vegetarian : ) yummy!

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foodie: cauliflower crust pizza

the month of gluten-free recipes continues -- this time with a pizza recipe!  pizza was one of the foods that i anticipated missing during my month long gluten-free experiment, since craig and i enjoy homemade pizza frequently.  but, thanks to this recipe for a cauliflower crust, i'm not missing pizza at all that much.

here's what you'll need for pizza for two...

1 cup cooked, mashed, drain cauliflower (approximately 1/2 medium head)
1/4 cup almond meal
1/4 cup shredded parmesan
2 tbsp flaxseed meal
1 egg
salt
olive oil

preheat your oven to 425

1. combine the cauliflower, almond meal, parm, flaxseed, egg and salt.

2. oil your baking sheet or pizza stone well with olive oil.

3. use your hands to press the "dough" into your desired shaped (the crust should be 1/4 inch thick), and drizzle top with more olive oil.

4. bake for 15 min +/- or until edges are browned and center is no longer mushy.

5. remove from oven, and top with desired ingredients -- i used caramelized onions, sauteed red peppers, kale pesto, kalamata olives, red sauce, bleu cheese, ricotta and mozzarella!

6. put back in the oven for another 5 min or so until the cheese is bubbly.  (don't bake for too long otherwise the crust will get mushy again...)

the pizza was truly delicious.  the cheesy, flavorful crust only added to the deliciousness of the toppings.  the only thing is that the crust can be a little "weak" at the center of the pie.  the edges held together well -- sturdy enough to eat with your hands -- but as you reach the center of the pie, you may need a fork and knife.  i read a lot of different recipes, and this seems to be a common occurrence, but if you figure out a way around this issue, let me know!

bon appetit!

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foodie: herb-butter pasta

with spring officially here, i love to enjoy simple dishes that highlight the flavors of the season. herb-butter pasta is a meal i remember having often during my childhood - it’s delicious, easy to make, and very satisfying as a side or main course.

credit {here}

you'll need...

  • 1 lb spaghetti or angel hair pasta, cooked
  • 1/2 cup chopped herbs (thyme, basil, parsley, rosemary, etc.)
  • 1 stick butter, melted
  • 1 vegetable bouillon

1. cook pasta according to directions on box.

2. while pasta is cooking, melt butter in a small pot over medium heat and mix in vegetable bouillon until well combined.

3. drain pasta and return to pot. pour butter mixture over top and toss. add chopped herbs and toss again.

4. plate to serving dish and garnish with a sprig of herbs.

though this dish is perfect just as it is, feel free to add other "tastes" of spring - roasted asparagus, new potatoes, or caramelized spring onions.  or to brighten the flavors, add some fresh squeezed lemon and grated parmesan. 

bon appetit!

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