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Finding gluten free pasta that not only holds up to package cooking instructions, and tastes good, is not that easy. Before trying Supergrain Linguine , I used Tinkyada rice pastas. Their pastas are decent and there is a wide variety of noodle types. Before that, I tried De Boles gluten free pasta – once. Oh, actually twice because I blanked on what brand to avoid. It disintegrates while cooking and if a strand survives, it tastes like nothing I want to eat.
I tried making my own gluten-free egg noodles. Nasty. I’ve never made pasta with regular flour. I will have to learn a lot more about flour types and pasta making techniques before I try that again. Thankfully, I have found noodles that will work well with many dishes I cook.
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These cocoa fudge cookies are easy, fast, convenient and, most importantly, taste good. Great for the chocolate craving that pops-up now and again. Most of the ingredients can be found in your pantry and refrigerator.
I’ve made these many times before put this was a first with gluten-free flour. They taste like I expected. The finished product at least. Not the type of batter you want to dip into before baking. Not what I was expecting and I was so glad once out of the oven they were just right. To make the cookies gluten-free, just sub Gluten Free Biscuit and Baking Mix for flour.
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Plums are ripe and ready. Even better, they are in season and on sale. I used one black and one red plum in place of a pear to make a puffed pear pancake this weekend. I also used Bob’s Red Mill Gluten Free Biscuit and Baking Mix in place of flour. It was more cakey but just as good as the flour version
Today, marks my fifth month of being gluten free. Well, to the best of my knowledge. If you’ve never had to avoid it, you’d be shocked what wheat is in. My first surprise, soy sauce. Second take me back moment was at the movie theater when I wanted Twizzlers. Would have never guessed wheat would be in either product. I’m fanatic about label checking now.
The good news, I know fresh fruits and vegetables are in the clear. I’ve read and heard a lot about gluten free diets. I’m bothered by how many times I’ve heard that some worry of not getting enough nutrients from fortified grain products. I figure if I increase my consumption of fruit, vegetables and nuts, I should be just fine.
I didn’t start this for weight loss. According to the scale its a wash. My weight is steady. I started this to see if I can feel better and possibly lessen inflammation in my body. It will take some time for me to know but for now I’m enjoying the experimentation. Using new grains, like Quinoa for sides or trying to get the flavors and textures I crave like bread and pasta. Its an ongoing challenge, especially with bread.
In the check-out line at Whole Foods this past weekend, looking for some inspiration, I bought Delight gluten free cooking magazine. I’m hooked. I already have a list of recipes I can’t wait to try…and share.
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Girl Scout Cookies. They are one of those foods embedded in my mind as special, get them while you can. That and the Girl Scouts sneaky selling tactic too….I buy cookies I don’t need. I can’t avoid them on site like when Jehovah’s Witnesses come through our neighborhood. Duck and cover doesn’t work anymore. You used to be able to hide because they were clad in their uniforms. These days they wear street clothes. Kids I know knock on our door smiling, peddling their goods. So cute. I want them to be successful little pushers – I end up over buying.
Now it is a battle of mind of matter. I’ve managed to keep the gym routine going but I can easily swallow enough calories in cookies to off set that hour of sweat. Soon all cookies will be moved to the freezer, no mans land, for the out of site out of mind tactic. There they will remain, until my impulse control returns and the voice telling me these cookies are alright but they ain’t all that and really not worth it.
By now I’ve usually fully pulled myself back onto the wagon after the holidays – leaving sugars and alcohol for weekend indulgences. Tougher than usual for some reason this year. Next time, I’m just going to tell those kids I’m diabetic.
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Some weeks I love the puzzle like way a meal plan has to be put together. Other weeks, I dread trying to put the pieces together to make a complete week of dinners. Trying to figure out what sounds good for one night let alone, five, six or even seven…it’s just too much some weeks.
I’ve been an avid Cooking Light subscriber for about ten years. I search out ideas on the website weekly. How I missed “1 List, 5 meals” section is beyond me. It is five dinners laid out for the week with printable shopping list! There are 13 weeks to choose from and I started with week five since it had more summer produce like zucchini and watermelon.
The week has gotten away from me but I did manage to snap a shot of shrimp chowder. I leave out “quick”, mine wasn’t as fast as this recipe. I made a potato soup base instead of using canned soup because I had all the ingredients. Plus, canned soups are well canned. If you do choose the soup from the cans go low-fat.
I would also suggest making “aromatic noodles with lime-peanut sauce” instead of “sesame broccoli pasta”. I have made both of these and well the one I suggest tastes a lot better. Oh, and the fat content is dramatically reduced. You can put broccoli and carrots or just broccoli.
The other three meals in this week? The chicken tostadas were good, no variation necessary. I’ll be making herb grilled chicken with watermelon-feta salad tonight and the gyro burgers with tahini sauce tomorrow. I’ll let you know how it goes. I’ll be cooking up week seven plan this week, still in no mood for playing the weekly food puzzle. Enjoy!
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