Friday, June 28, 2013

I will NOT get Glutened

This weekend, I am determined to NOT GET GLUTENED!

Ugh.

Last weekend I went to a local restaurant (The Nantucket Grill) and successfully got glutened from a Greek Salad.

Was it the dressing? The cheese? Cross-contamination?

Who knows. Either way, I was fully glutened and FULLY bloated:

Bloating is one of my least favorite side effects. That belly is HARD and PAINFUL, feeling like it could pop at any minute. Plus my bloating lasts about 2-3 days. Just the worst.

What has this taught me?

Spontaneity is not really possible for me when it comes to restaurants. Google searches, emails to managers, and conversations with wait staff MUST happen.

And you know what? That’s ok.

Because my only other option is taking a chance at getting sick, and there is NOTHING that tastes good enough to risk it! Nothing! Not even a mozzarella stick. Nope. And ESPECIALLY not a gosh darn salad! Booooooo.

Another lesson learned:

You guys are positively the best. The advice I received on Instagram and Facebook was awesome! Peppermint tea – great idea! Drinking lots of water? Check.

It’s also nice just to have such a sweet community of friends to commiserate with me. No one truly knows what “getting glutened” feels like except you guys. So thank you.

Now. I’m off to make lunch at home – most likely a salad, which may be a little bit boring and take some work, BUT at least I know I won’t get glutened!

Winking smile

Wednesday, June 26, 2013

Gluten Free Breakfast Pizza

I might need to change the name of this blog from Gluten Hates Me to Gluten Hates Me but I Love Pizza.

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Yesterdays Breakfast Pizza was totally unplanned. Honestly, it was the Gluten Free Margherita Pizza post I wrote. The more I looked through pictures of ooey, gooey mozzarella cheese….the more I wanted pizza for breakfast!

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I lined the outside of my Udi’s gluten free pizza crust with sliced roma tomatoes and red onion, basically creating a well in the center for my egg. I cracked my egg placing it in the center, and topped the entire pizza with thin slices of fresh mozzarella cheese.

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Timing the baking was pretty tough. I tried baking for 10 minutes at 375 degrees. The crust seemed ready, but the egg hadn’t really cooked at all. So I turned the oven on broil, and broiled the top for 5 minutes. But then the edges of the crust looked like they may burn, and the egg was nearly finished. So I turned the oven off, but left the pizza sitting in the hot oven for another 5 minutes. That seemed to do the trick!

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Fresh out of the oven, I topped the pizza with crumbled bacon. << That was a good idea!

And once I was ready to chow down, I spread avocado and the last of my homemade salsa on top.

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YUM! And HUGE!

This was by far the biggest breakfast I’ve eaten in a LONG time! I wasn’t hungry again until well after lunch time, and even then I only wanted a fresh juice. I finally actually felt hungry around 5pm, so I had a quick smoothie before Zumba.

Crazy!

Happy Wednesday!

Tuesday, June 25, 2013

10 Minute Margherita Pizza – Gluten Free

Is it just me, or does anything on top of a pizza crust taste good?

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Udi’s gluten free pizza crust topped with extra virgin olive oil, minced garlic, sliced roma tomatoes, fresh slices of mozzarella, fresh basil (from our garden!!), and a balsamic glaze.

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So darn good!

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The best part about Udi’s crusts? Aside from being delicious, they’re out of the oven and ready to enjoy in less than 10 minutes!

Which is pretty key for me when I’ve had a long day and need a quick supper.

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And that sliced mozzarella. Oh boy. Smooth and creamy, with just the right amount of saltiness paired with the sweet from the tomato. Yum!

Not so good? Writing this blog post first thing in the morning before I’ve eaten breakfast! Phew!

Happy Tuesday!

Friday, June 21, 2013

The BEST Gluten Free Hot Dogs

I used to think that hot dogs were about two things: the dog and the bun.

I’ve got the dog down. I LOVE Applegate Farms Uncured Beef Hot dogs!

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At only 70 calories per hot dog, I never feel guilty eating Applegate Farms. Humanely Raised, Antibiotic and Gluten Free… they’re just plain delicious.

The second part of the equation, the bun, is a bit tougher for us gluten free folks. Luckily, there are several brands of gluten free hotdog buns on the market. My personal favorite:

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Udi’s Gluten Free Classic Hot Dog Buns. Just like my hot dogs, Udi’s buns are all natural without artificial flavors, colorings, preservatives or other synthetic additives, so I don’t have to wonder about what I’m really eating.

When Udi’s asked me to write a post about grilling, I instantly thought of hot dogs. You see, I have realized that there are actually THREE PARTS to the hotdog equation: the dog, the bun, and the toppings!

Recently, we had friends over for a cook-out, and I tested my new three part equation. I offered up tons of options for folks to make all sorts of different hot dogs:

eye fi dump 2 006Crumbled bacon, sliced tomato, lettuce, onion, pimento cheese, cabot sharp cheddar, slaw, relish, and pickles.

Guests could make a Chicago dog, slaw dog, BLT dog, pimento cheese and bacon dog, and so many more!

My favorite combo:

BLT Hot Dog!

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This combination was out of this world! I loved the crisp bacon crunch paired with the fresh lettuce and sweet tomatoes, all nestled in a soft gluten free hot dog bun.

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I could have eaten five of these!

My second hot dog was a bit more simple:

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Just pimento cheese. That’s it. And you know what, it was crazy delicious!

So at your next cook-out, think outside the box when it comes to hot dogs. I mean..….just look at Parrish’s plate:

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He loved all the choices for toppings! And…he really loves hot dogs!

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Thank you Udi’s for helping this gluten free gal grill again! I can’t wait to try new topping combinations in the future! I’m thinking about a French Onion Dip hotdog, a Jalapeno Cream Cheese hot dog, and a classic Chili Cheese dog!

Udi’s provided Gluten Hates Me with a free bag of Udi’s gluten free hot dog buns. I was not compensated, and the opinions, recipes, and LOVE for Udi’s is all my own!

Thursday, June 20, 2013

Gluten Free Roasted Veggie Pizza

Yesterday I had a great idea.

Well actually…I had a great idea two days ago, but I put it into action yesterday. That great idea: Roasted Veggie Gluten Free Pizzas!

In a 400 degree oven: bite size chunks of zucchini, red pepper, and red onion tossed in olive oil and baked for 30 minutes. Once cool, top Udi’s Gluten Free Pizza Crusts with pizza sauce, the roasted veggies, and shredded mozzarella cheese.

Bake the pizzas for 10 minutes or until the cheese is bubbly.

Yum! So good!

I made these pizzas in the morning before work, and then packed them up for Parrish and I for lunch. The pizza reheated so well for lunch. The hardest part was just waiting until lunchtime!

Tuesday, June 18, 2013

Gluten Free Cake Batter French Toast

A few weeks ago, I was contacted by Visalus, the creators of Vi-Shape Nutritional Shakes, to help them create some new, gluten free recipes with their mix.

I had actually heard of Visalus from a college friend who completed the 90 day Body by Vi challenge, and looks and feels positively amazing. After emailing with her about her experience with the company, I knew it would be a good fit for Gluten Hates Me.

And boy oh boy, am I glad I said yes!

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As soon as I tasted the Sweet Cream flavor of the shake mix, I was hooked. It tastes like straight CAKE BATTER! Which, as a gluten free gal, I don’t get to taste cake batter flavored products very often!

When I read more about the shake mix and the nutritional content:visalus

I knew I wanted to make a breakfast recipe. For me, creating a well-rounded, balanced gluten free breakfast isn’t always easy. Plus, cake batter in the morning sounds pretty decadent…and delicious!

I’ve enjoyed a Vi-Shape smoothie the past few mornings, and I’ve been shocked by how full it keeps me! I drink a smoothie at 8am, and I’m not hungry until 12noon.

So I decided to give my Gluten Free French Toast recipe and protein/fiber Vi-Shape Makeover!

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And the ingredients are simple, and throwing it together takes no time at all!

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Gluten Free Cake Batter Protein French Toast

makes 6 slices

You’ll need:

6 slices of gluten free bread (I used Rudi’s Whole Grain Gluten Free Bread)

2 eggs ( I used Organic, Local eggs)

1/2 cup milk ( I used unsweetened Silk Pure Almond Vanilla)

1 scoop Visalus Vi-Shape Nutritional Shake Mix

-berries for topping

Start by whisking together the eggs, milk, and Vi-Shape mix. Whisk until fully blended, meaning there are no large lumps.

Heat a cast-iron skillet over medium heat and spray with non-stick cooking spray. Cook the french toast in three batches, two pieces of bread at a time. Soak one piece of bread at a time in the Vi-Shape liquid. Let the liquid soak into the bread, flipping to get both sides well covered.

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From the liquid into the hot pan, let the toast cook on each side until it turns golden brown. About 3-5 minutes per side.

Top with fresh berries – and you’re ready to eat!

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The Vi-Shape mix gives the french toast a deliciously creamy texture AND a fluffy cake batter flavor. Yum!

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You won’t even need syrup, so spare yourself the sugar! This french toast is sweet and creamy all on its own! And the berries give it a nice burst of fruity, tart flavor.

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So good! I loved this dish, and so did Parrish! I see many mornings of Cake Batter French Toast in our future!

Gluten Hates Me was provided with free product and compensation for recipe development from Visalus. However, the recipe, opinions, and blog content are all my own!

Monday, June 17, 2013

Gluten Free Vanilla Cake Berry Parfait

Have you ever been in a café or bakery and saw someone enjoying a delicious parfait and felt a pang of jealously?

Well, now it’s your turn!

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Fluffy gluten free Udi’s Gluten Free Double Vanilla Muffins, sandwiched with creamy Chobani Greek vanilla yogurt and fresh strawberries and blueberries.

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You don’t need no stinkin’ gluten!

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Oh yeah. It’s good.

ALSO easy! This is a super easy breakfast that can even be prepared the night before!

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In a mason jar, start with a layer of yogurt. Choose your favorite! I had Greek Vanilla Yogurt on hand, but feel free to mix it up! Next come the berries. Again, feel free to customize the layers to your own tastes. I love fresh strawberries and blueberries when they’re in season. Your third layer is a bit of  gluten free vanilla muffin. Then repeat.

I sliced my Udi’s gluten free muffins:

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to make the layers. But you could also crumble the muffin for the layers. Your choice! I sliced because it was less messy and helped maintain the layers.

Oh the layers.

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I LOVED this breakfast! Full of fiber, protein, and antioxidants, it was like eating a dessert!

And since it’s made in a mason jar, it’s super easy to pop a lid on top and go!

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Get ready to see lots of variations on this recipe this summer! Different gluten free muffins, yogurts, fruits – endless possibilities!

Try it. I know you’ll love it!

Udi’s provided Gluten Hates Me with a free package of Gluten Free Vanilla Muffins. However, the recipe, opinions, and general love for Udi’s are solely my own!

Thursday, June 13, 2013

Tasty Gluten Free Tacos

When I first went gluten free, tacos were a regular go-to meal. Scheduled weekly, tacos were easy to prepare and I knew I could find all the ingredients without risking possible gluten.

And let’s just say…Parrish didn’t mind frequent tacos either! Winking smile

Over the years I have definitely created variations on the theme:

Sweet Potato and Kale Tacos

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Crispy Chicken Tacos

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Fried Shrimp Tacos

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Even Taco Cups!

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Last night was another taco night, and since it we had beautiful weather, we decided to grill!

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Gluten Free Grilled Chicken (marinated in Mojo Criollo) paired with fresh cilantro, grape tomatoes, red onion marinated in lime juice, avocado, shredded Cabot Monterrey Jack cheese, and 0% fat Greek Yogurt

These tacos were so good! Mojo Criollo makes SUPER juicy chicken and really…how can you go wrong with avocado and cheese?!

So good!

Also good, having leftovers for lunch today!

That’s the other thing about tacos, it’s super easy to make enough for two meals! Bonus! Smile

Have a wonderful Thursday!

I’m headed to bootcamp class – fingers crossed I make it through!

Tuesday, June 11, 2013

Simple Cilantro Lime Vinaigrette

Summer is officially here in NC.

The temperatures are up, the humidity is here, and we’ve even already had our first tropical storm of the season!

And I don’t know about you, but for me, summer means FRESH foods, LIGHT suppers, and GRILLING!

Last night I grilled a Summer Salad of sorts for Parrish and I

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by following this recipe I stumbled upon on Pinterest. It was super easy to throw together. Parrish was skeptical when I started grilling vegetables,

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but when I described the flavors: grilled yukon golds, red onion, and broccolini, with fresh tomatoes, avocado, and a cilantro lime vinaigrette, he jumped on board!

Grilled potatoes by the way – SUPER delicious. Grilled red onions – SO GOOD!

That vinaigrette…

cilantro lime vinaigrette

finger lickin’ good!

And not just for grilled salad! This vinaigrette would be great on a leafy green salad, kale salad, or even a pasta salad.

Enjoy!

Cilantro Lime Vinaigrette

gluten free – vegan

You’ll need:

1 1/2 cups packed cilantro

2 cloves garlic

1/4 cup fresh lime juice

1/4 cup orange juice

1/3 cup extra virgin olive oil

salt and pepper to taste

Put all ingredients in a blender. Blend for a good 30 seconds to a minute, until the garlic is emulsified with the liquid. Add a sprinkle of salt and pepper, blend, and then taste. Add more as needed.

Easy! I actually used my smoothie blender to make this dressing Smile

Friday, June 7, 2013

Peanut Butter Everything

Right before my killer Zumba class last night…

Seriously KILLER!

I had the BEST food bar ever!

The new ALT bar from Larabar is a real heavyweight. With 10 grams of protein, it was the perfect pre-workout snack. PLUS the Peanut Butter Cookie flavor tastes EXACTLY like peanut butter cookie dough.

Seriously. It has the same texture and everything! What a treat.

Speaking of peanut butter cookie dough, have you heard the news?

Immaculate Baking is coming out with Gluten Free Peanut Butter Cookies! The company was taking votes yesterday on their Facebook page to help choose the folk art for the packaging, and I got so excited!

I LOVE their cookies, featured on the blog here, and peanut butter cookies are THE BEST!

Now, if they could just make gluten free cinnamon rolls I would be in HEAVEN!

Happy Friday!