Tag Archives: gluten free

December 1, 2011 · 6:28 pm

So delicious, not sure if it was LEGAL…

One of the greatest things about living in the Boston area is the easy access to great seafood… at least in my opinion.  Although I am allergic to some fish, I happily agree with shellfish.  🙂

This week, my best friend and I went out in Boston to celebrate her birthday.  You know you have a great best friend when she asks where you want to go, even though it is her birthday… so thoughtful of my allergies!  So, we ended up at Legal Sea Food right on the water in Boston.  Pretty setting, great company, delicious food!

When we sat down, they asked if we had any food allergies.  I went though my bit, and the waitress said; “Oh, well we have chick pea flour, so you can also get anything fried.”  WHAT?!  What an amazing opportunity that I don’t get very often… so naturally we had to try it!

First we had oysters:

Then shrimp cocktail, with spicy cocktail sauce already mixed in:

And the famous calamari fried in chick pea flour:

They even fried the lemon slices!

We were pleasantly surprised.  The fried food was light, crispy, and tasted way better than regular deep fried food.  Katelyn said  she would even try it again even though she doesn’t have to eat gluten free!  Thanks, Legal Sea Food!

And here is my favorite part… the bottom half of the receipt was very clear on my allergies!

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November 29, 2011 · 8:10 pm

Easy Cheapsy Chicken Cacciatore

When I graduated college and money was tight on a first year teacher’s salary, I got pretty good at making easy and cheap chicken dishes.  Whatever was on sale was what I made.  Apparently one of them, Chicken Cacciatore, was good enough for my roommate Caitlin to ask for repeatedly during the three years we lived together.

Usually the conversation would go…

“Lauren, are you making dinner tonight?”

“Yes.”

“Good, I’m hungry.  Can it be chicken cacciatore?”

So, Caitlin… this one is for you!  Easy, cheap, and perfectly gluten and dairy free!

Easy Cheapsy Chicken Cacciatore

Pieces:

  1. One cup rice, cooked to package directions
  2. 1-2 pounds chicken tenderloins, or 1-2 chicken breasts
  3. 1-2 tbsp. olive oil
  4. 3 green peppers, sliced into strips
  5. one half of an onion, chopped
  6. 2 cans diced tomatoes, preferably garlic and onion flavored
  7. 1 package chopped mushrooms
  8. 1 tsp. each thyme, parsley, paprika, garlic salt, and pepper

Process:

  1. Cook rice according to package directions.  Set aside.
  2. In a large coated saute pan, add the chicken tenderloins.  Cook for a few minutes on each side, enough to sear each side, but not cook completely through.
  3. In a different saute pan, add the olive oil, green peppers, and onion and cook until tender.
  4. In the chicken pan, add the peppers and onion.  Also add the diced tomatoes, mushrooms, and spices.  Cook on medium heat, covered, until cooked through and all ingredients are tender (about 10-15 minutes).
  5. Serve chicken mixture over rice.

Happy Allergy Free Eating!

 

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November 27, 2011 · 5:21 pm

Stuffed?

I hope everyone enjoyed their holiday weekend!  I know that I certainly did, with my favorite foods and people.  Even though food holidays can be tough, I have learned to make smart food choices, and realize that I do actually have choices.  Even though my Thanksgiving plate didn’t look like everyone else’s, that didn’t mean that I didn’t enjoy it!  I had turkey and root vegetables, with my favorite starter of shrimp cocktail!  Nothing too shabby about that.

This year, my family and I went out to eat for Thanksgiving.  Although eating out in a restaurant can be tough, I still ended up with a delicious meal.  But, because I knew I wouldn’t be able to have my all time favorite Thanksgiving food, stuffing, my mom made me a gluten free batch to have in my fridge!  Now I can enjoy my favorite stuffing recipe for a few more meals than just last Thursday evening…

Mom’s Apple, Celery, and Sausage Stuffing

Pieces:

  1. 1 small onion, chopped
  2. 3-4 stalks celery, chopped
  3. olive oil for sauteing
  4. 2-3 chicken apple sausage links, chopped into bite sized pieces
  5. 2 green apples, peeled and cut into bite sized pieces
  6. 2 tbsp. parsley
  7. 2 tbsp. thyme
  8. 1 small jar of chestnuts, chopped
  9. 1 package of gluten free stuffing
  10. 2-3 tbsp. vegan butter
  11. 3 cups gluten free chicken broth
  12. salt and pepper for seasoning

Process:

  1. In a large pan coated with olive oil, add onion and celery.  Stir for a few minutes until they start to get tender.
  2. Add the sausage and apple bites, stirring to let the flavors mix and mingle.
  4. When the fruit and veggies start to really tenderize, and the sausage starts to cook, add the parsley, thyme, chestnuts, and stuffing bits.  Stir together to incorporate.
  5. Add vegan butter pads on top and pour in chicken broth.
  6. Bake covered for 45 minutes, until everything cooks through.
  7. Season with salt and pepper, and serve!

Well… I’m off to enjoy the best part of Thanksgiving… leftovers!  Happy Allergy Free Eating.

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November 15, 2011 · 7:21 pm

Sssssslurp!

Who doesn’t love a good soup when the fall weather comes?!  There are so many varieties, and one of my favorites is butternut squash.  I don’t think I have ever made a vegetable soup from the actual raw veggie, so I thought I would give it a whirl.  I bought 2 medium sized butternut squash from my local grocer, did some cooking and mashing and spicing… and out came soup!  It was pretty fulfilling to see it come to life from start to finish!

Roasted Butternut Squash Soup

Pieces:

  1. 2 medium sized butternut squash
  2. 5 carrots
  3. salt and pepper for seasoning
  4. one half of an onion, chopped into small pieces
  5. 3 tbsp. vegan butter
  6. one half cup apple cider
  7. 4-5 cups gluten free chicken broth (or more if you like it more soupy)
  8. 1 tsp. garlic salt
  9. 3 tbsp. cinnamon
  10. 2 tbsp. nutmeg
  11. 2 tbsp. dairy free creamer or sour cream

Process:

  1. Cut the butternut squash lengthwise, scoop out the seeds, and peel the carrots.
  2. Place the squash and carrots on a baking sheet, sprinkled with salt and pepper.  Cook at 375 degrees for 60-90 minutes, until tender.
  4. Let the squash and carrots cool, about 30 minutes.
  5. Chop the carrots into small pieces, and scoop out the flesh of the squash, leaving the skin behind.  Add to a large pot.
  6. Add chopped onions, butter, apple cider, chicken broth, garlic salt, cinnamon, and nutmeg and use a mixer to combine.  I use a hand mixer… but you could also add them to a food processor and get the same results.
  7. Beat on high until well blended and smooth… to your soup texture liking!
  8. Serve with a swirl of dairy free creamer or sour cream, and salt and pepper.

Happy Allergy Free Ssssslurping!

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November 8, 2011 · 7:07 pm

Food Fotos

My friends and family have done it again…

I happily went over a friend’s house for dinner the other night for some warm company and good food after a tough week.  On the menu was EVERYTHING Lauren friendly.  It was such a nice treat, both the food and the kindness, so I had to share:

There was hummus and rice crackers…

Prosciutto wrapped melon…

Raspberry walnut salad…

Sweet garlic corn on the cob…

Roasted sweet potatoes…

Cauliflower mashed potatoes (like Fake Outs)…

Honey mustard crusted chicken…

Coconut milk chocolate ice cream…

Topped on gluten free brownies!

What a meal, and what a great dose of company.  I cannot thank all of my friends and family enough for the thought and care they put into meals when they know I am coming over…I certainly never feel deprived!  Happy Allergy Free Eating!

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November 6, 2011 · 5:05 pm

Pancakes!

I cherish my weekend mornings… time to sleep in, wake up slowly, enjoy a mug of coffee, and make a big breakfast.  I always try to eat a breakfast that is different from my usual quick smoothie routine, and this weekend, it was chocolate chip pancakes.  Instead of using gluten free flour mixes, I decided to make my own… and they came out delicious!

Chocolate Chip Pancakes

Pieces:

  1. 1 cup soy flour
  2. one half cup brown sugar
  3. 1 egg (or equivalent)
  4. 1 tbsp. oil
  5. 3 tbsp. agave nectar
  6. one half tsp. salt
  7. one half cup chocolate chips
  8. one half tsp. baking powder
  9. cooking spray
  10. vegan butter, cinnamon, and syrup for topping

Process:

  1. Combine all ingredients in a large bowl and mix thoroughly.
  2. In a large skillet coated with cooking spray, drop large circles of batter and cook on medium heat.
  3. When the pancakes start to bubble, flip each one to cook the other side.
  4. You will know when they are cooked because they won’t be drippy.
  5. Serve hot with some vegan butter, a dusting of cinnamon, and maple syrup!

Happy Allergy Free Eating… and Breakfasting!

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October 23, 2011 · 7:21 pm

Beer Tastings

One of the things I miss most about being gluten free is enjoying a beer.  For a while, many people told me to try Redbridge, which is gluten free and easy to find.  I did give it a shot, and it was… okay.  Not my favorite beer, but I guess it could work if I was really craving a beer.

But recently I came across 3 new gluten free beers, all so delicious!

The first one is made from rice.  It is light, citrusy, and very thirst quenching.  Similar to a white ale.

The second one is my new favorite.  For someone who was a big Guinness fan, this is an excellent compromise.  It has a genuine taste similar to a porter or a stout… dark and rich.  It is made from millet, buckwheat, and rice.

The third one is raspberry flavored… which I never imagined I would find!  Its base is corn, and it is very similar to a raspberry UFO.  Really delicious!

Although these beers are hard to find in restaurants and bars, it is nice to see them in my fridge as an icy cold option!
Cheers.

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October 13, 2011 · 5:54 pm

Two New Gluten Free Favorites

I recently found two new gluten free products that I want to share with you.  One is a breakfast item and one is a snack item… both tough parts of the day to be gluten free!

Cocomama Cereal is a new product that my mom found online. It is made from quinoa, which means that it is naturally gluten free and high in protein.  Similar to oatmeal.  Breakfast is the toughest part of the day for me, so when I found out about Cocomama, I was happy to give it a taste.  I ordered the cereal packages online, and they arrived within 48 hours of my order… talk about fast service!  I ordered 6 single serving packages of this quinoa cereal for $25 (including shipping), which is a bit pricey for “cereal” but I was eager to try it.  Among their 4 varieties, I ordered the honey almond.

I poured one package into a bowl and heated it in the microwave for about 1 minute and 30 seconds.  It looked delicious, but I added some soy milk just to give it a more soupy texture.  At first bite, it was pretty good!  I liked the flavor, the consistency, and the nutritional facts.  Each package boasts 250 calories, 3 grams of fiber, and 5 grams of protein.  Pretty impressive for a breakfast cereal.  Furthermore, it did keep my appetite in check until lunch!  Overall, a great product, but I would like to see the price drop a bit.  (Although, they did give me a coupon with my order!)

The other product I recently found was the Kind Bar.  Kind Bars are like granola bars, but gluten and dairy free because most of them are made with just fruit and nuts.  I have seen Kind Bars in Starbucks with other snack items, and recently also found them at Whole Foods.  I bought one to try as an afternoon snack… and it was one of the most delicious “granola” bars I have ever had!  I bought the Almond and Coconut one for about $1.79.  It was sweet, very coconutty, and also very filling.  I was very sad when I realized the package was empty!

I will definitely buy these again as an afternoon snack, or as part of my lunch.  Their slogan is “wholesome ingredients you can see and pronounce,” which is not only true, but comforting.  I love reading ingredient lists that only have a few raw ingredients because you can feel good about snacking.  If you look on their website, you can see how many different varieties there are, and how many different products they have.  I can’t wait to try more!

Happy Allergy Free Eating!

 

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October 9, 2011 · 6:02 pm

Restaurant Reviews

Gluten free is quickly becoming a trendy menu item on local and chain restaurant menus… so, I have of course had to taste some local favorites!

Recently, I have been to PF Changs and Joe’s American Bar and Grill… both of which feature gluten free menu items.

At PF Changs, I tried the Singapore Street Noodles and the Moo Goo Gai Pan.  Both delicious!  Both are regular menu items that they have made gluten free and feature in a gluten free section.  At PF Changs, all gluten free meals come on a different signature plate, so you know that your meal has been cooked in an allergy free environment.  And, I notice NO difference in taste to their regular menu items!  They also offer gluten free soy sauce… a major plus.

Moo Goo Gai Pan

At Joe’s American Bar and Grill, I have had the Newbury Salad (not a featured gluten free menu, but made gluten and dairy free by subtractingcheese and croutons), as well as a burger that came on a gluten free bun.  I haven’t seen a gluten free bun on many menus, so this was something I had to try.  And it was great!  Many gluten free breads are very crumbly, but Joe’s held together the burger pretty well.  They also went so far as to make me gluten free french fries… a major plus for me because I usually have to settle with a boring baked potato.

Burger on GF bun and GF french fries

Overall, great dining experiences!  Both restaurants took my allergies seriously, checked with the chefs, and made sure that my needs were met.  I will definitely be back.  Even if you aren’t gluten free, you should try it!

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September 29, 2011 · 5:16 pm

Shrimpy Pasta with Asparagus and Lemon

I was looking for a change of my usual meat- and- veggie dinner pace this week, so I bought some shrimp and gluten free pasta.  Gluten free pasta is actually pretty good… I have tried the corn, rice, and potato varieties.  They do have a slightly different texture, but still great for a pasta night.  And shrimp?  It is one of my faves…and bags of frozen shrimp were on sale this week.  So a light, easy, and quick recipe is born…

Shrimpy Pasta with Asparagus and Lemon

Pieces:

  1. one pound gluten free pasta
  2. one pound shelled and deveined shrimp
  3. one bunch of asparagus, cut into 2 inch pieces
  4. the juice of one lemon
  5. one cup of white wine
  6. 2 tbsp. lemon pepper
  7. 1 tbsp. dill

Process:

  1. Cook pasta according to package directions.
  2. In a large stir fry pan, add the shrimp.  Add a little cooking spray or oil to coat.
  3. On medium heat, stir the shrimp until they start to get pink.
  4. Add the lemon juice, white wine, lemon pepper, and dill.
  5. When the shrimp are just about cooked through, add the asparagus.
  7. Stir for about 3-4 minutes, just until the asparagus gets tender and the shrimp are cooked through.
  8. Serve over the cooked pasta, adding some of the leftover sauce to coat.

Happy Allergy Free Eating!

 

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