Monday, August 18, 2014

Always Time for Pancakes

Happy Monday friends!

I can’t believe that another week has flown by AND that August is nearly over! We’re really starting to ramp up at work – our busy season typically started at the end of October but this year it starts the FIRST weekend in October – so I’m already feeling a little bit behind!

Luckily I worked this past weekend, so I had some time to get tasks completed. I ALSO had time Sunday morning to indulge in one of my favorite breakfasts:

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I woke up yesterday with a serious craving for pancakes but I lacked the motivation to drive to Harris Teeter. We have a Food Lion really close to our house, but I wasn’t sure if they would have any gluten free mixes. I thought, if anything, they might have Gluten Free Bisquick – so I decided to try.

Imagine my glee when I found a bag of Pamela’s Gluten Free Pancake & Baking Mix! My absolute FAVE gluten free pancake mix!

I love the almond flour used in the mix and the thin crisp pancakes you get when cooking. I mean, LOOK at this stack!

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Oh yeah!

It hit the spot for sure. Not pictured – three slices of bacon that barely made it to the plate!


What’s your favorite gluten free pancake mix?

Thursday, August 7, 2014

Hidden Veggie Creamy Alfredo

I love vegetables.

Versatile. You can eat them in so many different ways! Raw, Sautéed, Steamed, Grilled, Baked, Chopped. The combinations are endless.

Diverse. There are SO many different types of vegetables! So many colors, flavors, textures. How could I ever get bored?

Gluten Free. It’s hard not to love something that’s naturally gluten free and I can grow in my own yard.

So then tell my WHY oh WHY does Baby Ravelli seem to hate vegetables?

Even though my all day nausea has dissipated, I do still get waves of puking or gagging. And you know what really makes me gag?


Salads. Tomato anything. Broccoli, Carrot Sticks, and Red Pepper. Basically any raw vegetable.

I swear, I feel like I’m already one of those parents that tries to sneak veggies in to their kid’s food! Spinach in the smoothie, and vegetables in the alfredo sauce!

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Bland, creamy foods sound best to me right now, but I know that I need to up my nutritional content. Noodles with plain sauce were fine during the first trimester – heck, I was just trying to survive! But now that I’m 15 weeks (!!!) I want to at least try to add some vegetables back in to my diet – even if that means hiding them.

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Thinly sliced Baby Portabella Mushrooms sautéed low and slow with garlic sautéed spinach and tomatoes.

The mushrooms I don’t have to hide. I adore them! Spinach and tomatoes….not so much. But covered in alfredo sauce:

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That’s better.

Schar Gluten Free Spaghetti Noodles covered in Classico Roasted Garlic Alfredo Sauce and sautéed veggies.

Creamy and Delicious!

Towards the end of my bowl I did have to mentally prepare for bites with tomato (ugh) so I might back off of tomatoes for a week and try again. But the spinach was great and of course I ate every single mushroom!

I am currently obsessed with the Schar Spaghetti Noodles. They do take quite a bit longer to cook, but they hold up so well!

What’s your favorite Gluten Free Noodle?

Tuesday, August 5, 2014

Three Things I’m Loving Lately

Happy Tuesday friends!

I have a lunch meeting outside of work today, so I’m enjoying a little extra time at home before I have to go in. Which includes a little update for you guys!

Three Things I’m Loving Lately:

Let’s start with a recap of a delicious meal I enjoyed over the weekend:

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Roasted Spaghetti Squash topped with Classico Sweet Basil Marinara, Cabot Mozzarella Cheese, and DELICIOUS beefy meatballs. On the side, a few slices of Imagine That Gluten Free baguette.

Once again I snagged the last baguette at the Durham Farmer’s Market. Lucky me – I love that bread!

I found another new love over the weekend too:

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Super cozy maternity jeans from H&M!

And friends, I found these jeans just in time:

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Because when I woke up Sunday morning, Baby Ravelli had popped!

The jeans (and one pair of shorts) are the only item of maternity clothing I currently own, so I was more than excited when my amazing MIL treated me to a mini shopping spree online at Pink Blush Maternity Sunday morning.

I can’t wait until that box gets here!

The third thing I’m loving lately will come as no surprise: ZUMBA!

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I am SO excited that my favorite teacher Lu is back from Maternity Leave. Never in my life have I met a woman like Lu. She has the most amazing smile and energy. When you dance, even if you’re huffing and puffing, you can’t help but be happy.


LOVE her! And Zumba!

I did end up having to modify a few of the moves. Jumping is totally out of the question – nope – that does not feel good. I also had to take a bathroom break halfway through….so that was new. But even though it was modified, I still had a blast!

I also have a few new-to-me workouts planned for the rest of the week. I love mixing things up – especially since running isn’t exactly comfortable right now.

What about you? What are you loving lately?

Thursday, July 31, 2014

Gluten Free Japanese Steakhouse Soup

Happy Thursday friends!

Is it just me or has this week been flying by? I can’t believe today is Thursday, and I definitely can’t believe it’s the last day of July. I swear I’m still stuck back in February.

In the first weeks of my pregnancy time seemed to move so slowly. But since Week 12, the past two weeks have been WAY too fast! Hard to believe I’m at 14 weeks today. Thank you all SO much for your sweet emails and comments on my first trimester post. Good to know I’m not the only one that has suffered – good thing it’s worth it!

I definitely wouldn’t blame food cravings on pregnancy for me. I have always been prone to cravings. I’ve been known to eat the exact same supper three nights in a row!

This past week I had a particularly strong craving for that appetizer soup that Japanese Steakhouses serve. I could not get it out of my head! You know the broth with mushroom and scallion? It’s so crazy simple and I have not been able to stop thinking about it!

So last night I tried my hand on making a batch at home with a few tweaks to take it from appetizer to main course:

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This definitely is not a recipe that I’m ready to share. It took so many tweaks to get it to where I wanted it to be, so I will have to try again before I pass it on. But what I ended up with was exactly what I wanted!

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Garlic, Tamari, and Toasted Sesame Oil set the base for the flavors. I sautéed my mushrooms first (in butter) and caramelized them. I just love sautéed mushrooms. Thank you Julia Child!

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I also sautéed the spinach in sesame oil before adding it to the soup, and I will definitely do that again! Plus I will add more spinach. That was my favorite bite every time.

Grilled tofu and gluten free stir fry noodles added some staying power. Two bowls and I was happily full….at least for a few hours!

If you want to try to make a similar soup at home, just google Asian Mushroom Noodle Soup. There are tons of recipes out there, and they can all easily be made gluten free. Hopefully I’ll have my version read for you soon.

Thank goodness for tamari, right?! I love it!

What about you? Had any food cravings lately?

Tuesday, July 29, 2014

A Reflection on My First Trimester

**I had reservations about posting this blog entry. Let me preface this post by saying that I am over the moon excited and thankful to be pregnant. I am fully aware of the miracle that God has blessed my family with, and I pray thanksgiving every day. With that said, I wanted to be honest about my first trimester and not sugar coat or gloss over the rough parts.**

Hard to believe that Baby Ravelli is already in the second trimester! Let’s recap the first trimester – hurry, before I forget!

Never in my life did I think that being pregnant could be this hard.

I guess I’ve just had some saintly pregnant women in my life, because I haven’t really heard much complaining. And I know that pregnancy is different for everyone, but I’d be lying if I told you that for me it’s been all rainbows and puppies.

My first trimester was tough.


I was sick for a straight month. All day. Non-stop nausea. Gagging. Dry Heaving. It was the worst. From week 6 through week 10 I was barely hanging on by a thread. Between feeling sick all day and dealing with the hormones, I honestly lost myself a little bit. I definitely didn’t feel like my old self, and while I was excited to be given the miracle of life, I spent just as much time praying to feel better as I did praying my thanks.

I definitely got depressed. I never realized how debilitating something like nausea can be. Parrish was such an amazing husband. So supportive – I couldn’t have made it through without him. And my co-worker Katie! I don’t know what I would have done without her.

And I haven’t even touched on the fatigue!

With all that said, it has been totally and completely worth it.

At the start of week 10, as I laid on the table in my midwive’s office and watched the ultrasound screen move from dark to light, it all became worth it. Who knew that a little baby blob – at that time the size of a strawberry – could already steal my heart.

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It doesn’t hurt that I got strep throat at week 9 and took anti-nausea pills for 4 days either. Is it sad that the best I felt in those 4 weeks was when I had strep throat?!

So yeah, physically the first 13 weeks were pretty hard.


Emotionally they weren’t exactly easy either. I’m not even a full fledged Mommy yet, and I’ve already found myself playing the comparison game.

Am I showing enough? Too much?

I scoured blogs to look at pregnancy week-by-week posts and compare bumps. And you know what? EVERYONE IS DIFFERENT.

I don’t know if it’s because I’m coming off of a period of time where I was focused on my weight loss, or if I’m just worried about what others will think of me. Who knows. But two weeks ago I told myself that I had to let it go. My body is my body, and my pregnancy is unique to me. Life has been SO MUCH easier since that pep talk!

What I’m Eating

As I’m sure you can imagine, nausea doesn’t exactly spike your appetite. My first trimester was FULL of gluten free bagels and sandwiches:

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Avocado, Cabot Cheese, and Bacon

No eggs! Ugh. I can’t even smell eggs cooking! And forget about salad. I went from eating at least one, sometimes TWO salads a day, to gagging after two bites.

But I am still crazy for smoothies. Anything cold really is a real treat.

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My fave blend: one cup frozen strawberries, one cup frozen bananas, vanilla yogurt, vanilla almond milk, and 2 heaping handfuls of spinach. The best part is you don’t taste the spinach.

So at least I’ve been getting a tiny bit of green in my diet! Winking smile


Baby Ravelli is doing really well!

We had our first ultrasound at Week 9, and then were able to hear the heartbeat again at Week 11.

And then last week, at my cardiologist appointment, I got to have a second sneak peek! I went in for a routine-for-me cardio ultrasound and when the technician was finished she asked if I wanted to take a peek at the baby!

Heck yes!

I was so excited, and I couldn’t believe how much had changed in just 3 weeks! First, Baby Ravelli was bigger and completely looked like a baby. AND that little nugget was moving around! It looked like Baby Ravelli was in the middle of a kickboxing class, because it was punching it’s arms and swinging it’s legs. Adorable.

Also bigger: my uterus! I couldn’t believe how much bigger it was in the ultrasound. But it makes sense…

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Because Baby Ravelli is only the size of a large lemon. My uterus on the other hand, is the size of a large melon!

Coming up Next

August – We get to hear the heartbeat again!

September – Our BIG ultrasound! We get to find out the sex of Baby Ravelli!

Tuesday, July 22, 2014

GIVEAWAY: Make Your Own Veggie Noodles

It’s no secret that I’ve been wanting a spiralizer. I have been watching tons of other bloggers make noodles out of zucchini, carrots, and squash for months – wishing and wishing that I could make some veggie noodles too!

But here’s the thing. Parrish and I have a pretty small house. It’s cute. But small. So I have to really think hard before I bring in any additional kitchenware. I’m already in a one-in, two-out agreement for new coffee mugs. We don’t have a ton of room for new gadgets.

Enter the Veggetti – making all my veggie noodle dreams come true!

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Small enough to fit in to my silverware drawer? Yes please.

I was contacted by Veggetti to review their product AND (here’s the good part) host a GIVEAWAY for you guys!

Yep. One lucky Gluten Hates Me reader will win a Veggetti of their very own – plus a $25 Visa Gift Card to stock their vegetable crisper! Thanks to Ontel for providing the freebies! ENTER TO WIN AT THE BOTTOM OF THIS BLOG POST.

The Veggetti is super easy to use. Choose your veggie: I used zucchini. Cut both ends of the zucchini, stick one end on the cap:

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And the other in to the Veggetti, choosing one end for thick noodles or one end for thin noodles.

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Then twist!

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My favorite part about the design? It’s easy to use and the cap keeps your fingers safe from the stainless steel blades! In less than a minute, you’ll have veggie noodles galore! AND it’s dishwasher safe. Yup. Dish. Washer. Safe!

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Included with the Veggetti is an easy-to-follow recipe book to get you started. While perusing their recipes, I ran across their method for sautéing the veggie noodles and inspiration struck!

What if I used my Spaghetti Squash Pad Thai recipe and substituted zucchini noodles for the spaghetti squash…..

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Zoodle Pad Thai
gluten free – vegetarian
You’ll need:
For the sauce:
3 Tbsp gluten free sweet chili sauce (I used Thai Kitchen)
3 Tbsp gluten free tamari
1 lime

For the dish:
3 medium zucchini                                                                                                 
3 Tbsp toasted sesame oil
1 bunch green onions, chopped – 1/3 cup set aside for topping
4 cloves garlic, chopped
2 eggs, whisked
3 carrots, coarsely shredded
1 red pepper, thinly sliced

Bean Sprouts for topping
Chopped fresh cilantro for topping
½ cup roasted salted peanuts, chopped for topping
Additional Limes for topping

Start by using the Veggetti to spiralize the zucchini. Heat one tbsp. toasted sesame oil in a large skillet over medium heat. (I used my cast iron skillet) Once the oil is heated, add the zucchini noodles (zoodles) and sauté, stirring occasionally, until the zucchini begins to brown. Remove the zoodles, place in a bowl and set aside.

While your zucchini is cooking, prep you veggies! Chop the green onion and garlic; slice your red pepper; grate the carrots; and get your toppings ready. Prepare your sauce and set it aside.

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Heat 1-2 tbsp. sesame oil in a large skillet over medium-low heat. Add in the chopped green onion and garlic, stirring and sautéing for about 1 minute. Add in the carrots and red pepper and continue sautéing for 5-8 minutes, stirring occasionally.

After your veggies have sautéed and gotten a bit of color, add the two eggs whisked, stirring well to redistribute the eggs throughout the entire dish. Add in the zucchini noodles and the sauce, stirring well. Let the dish cook for 2-3 minutes, allowing the flavors to meld.

Serve! Top with sprouts, cilantro, peanuts, and a squirt of lime.

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I LOVED this dish! The zucchini noodles are incredible.

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Friends, you won’t miss the gluten free noodles – and I know none of us will miss the starch and carbs! Plus it’s such an easy way to get nutrients and additional fiber in your diet.

This dish is also great for leftovers. Letting the sauce meld overnight with the veggies makes your lunch the next day even more flavorful!

So – do you want a Veggetti of your own? Enter to win!
a Rafflecopter giveaway

Disclaimer: The Veggetti®, gift card, information, and additional gift pack have been provided by Ontel

Monday, July 21, 2014

Gluten Free Fried Green Tomatoes

Happy Monday friends!

Did you have a good weekend? I know I did! I was off of work and enjoyed spending some relaxing time with Parrish.

I started off the weekend Friday afternoon at a new-to-me Yoga spot:

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Republic of Yoga in Cary – I can’t wait to share more about this later in the week!

Saturday morning I headed to the Downtown Durham Farmer’s Market with a mission: finding green tomatoes.

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And in addition to the tomatoes, I also picked up a gluten free baguette from Imagine That Gluten Free. My blogging friend Pam had recommended it, and boy oh boy was she right!

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I’ve already gone through half the loaf, and I’m plotting my next loaf. I’ve had some great frozen baguettes, Schar being my favorite, but there is nothing like a fresh baguette!

Parrish and I spent the rest of Saturday working in our guest bedroom. We’re going to be using that room for the nursery, so we had quite a lot of cleaning out to do. I also took not one but TWO epic naps.

We ended the day with good friends, good food, and a 9pm bed time for me.

Early to bed – early to rise Sunday morning. Bible Study. More cleaning. Meal planning. Shopping for maternity clothes – oh yeah, it’s time. Meal prepping. And two more epic naps.

Luckily, those naps gave me the energy to fry up those green tomatoes!

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Gluten Free fried green tomatoes are super easy to make with a GF All Purpose Flour. Read more about how to prepare them here. If you guys want, I can make a quick video the next time I prepare them. Just let me know in the comments if you need more instruction. Y’all have to make a batch at home!

I’m so glad I was finally able to make a batch. I LOVE fried green tomatoes! Crispy gluten free crust on the outside – juicy and just a bit tart tomato on the inside. Love!

What about you?

Try any new recipes this weekend?