Day 24: Grilled kabobs: beef, mushrooms, red onion and bell peppers.
Day 25: Grilled artichokes. Cut them in half and steam for 15-20 minutes. Use a grapefruit spoon to remove the "hair" and purple leaves in the center. Drizzle with olive oil and lemon juice before grilling.
Day 26: Fresh cherries! Cherries always signal the start of summer to me. Tart cherries are full of melatonin, so if you're jet lagged or having trouble sleeping, try these.
Day 27: A dear friend was in from Venezuela. I loaded up my basket with the best gluten free treat I could find.
Day 28: What used to be a common staple is now elevated to delicacy status. We stopped by Gluten Free Nation and picked up a fresh loaf of Sourdough Millet Bread and made a platter of grilled cheese sandwiches: Smoked Provolone, Havarti and Mozzarella!
Day 29: Breakfast hash inspired by Matt Moore's Enchiladas. I quickly sautéed spinach, mushrooms, bell pepper and onions to eat with eggs!
Day 30: Gluten Free Fail! This was supposed to be a biscuit. It's about as thick as the gluten free French bread I tried to make. I don't know what I'm doing wrong. This was from Bob's Red Mill biscuit mix. I followed the instructions to the letter. I'm going to keep trying, but my ego as a gluten free baker is as deflated as these biscuits.
Day 31: Last two pieces of the Millet bread made a great breakfast sandwich with egg, avocado and Sriracha.
Coming to the end of Celiac Awareness Month, I'm glad I recorded some of the food I ate. It doesn't look too bad!
When I was first diagnosed, I promised myself that I would focus on what I could eat safely not on what I shouldn't. So when people ask me, "What CAN you eat?!?" I just smile.
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