This is an email that I just received this morning from myGlutenFacts.com
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Where has the time gone?! For some reason I thought that I had until the end of the week – yikes! Good thing I have a giant calendar on my desk because it is time for Adopt a GF Blogger, which was started by Book of Yum as a way to get to know other members of the virtual gluten-free community and trying out their recipes. In fact, it is because of this wonderful carnival that I have discovered the delicious world of a gluten-free kitchen and treats.
Wendy of Celiacs in the House recently changed her blog and added some new touches. One of the things that I really love about Wendy’s site is that the majority of her recipes are quick and easy, and the fact that she uses recipes as a starting point and makes them her own. She has recipes that use flour mixes, incorporating them into non-gluten recipes, something that I have always feared trying, and shares her family’s gluten-free travelling experiences. You can also find the Top 10 GF Favourites of Wendy and her two children, a page that has become a quick reference for me. I always see different gluten-free items on the market or receives messages from friends and family, but because of my experiences with some horrible GF products during my first months gluten-free I have been very leary of trying new things. I am much more willing to try products out if I hear from others on a gluten-free diet.
As usual, I had a hard time deciding what I was going to make because all of the recipes sounded and looked so good. In fact, I have a recipe file full of bookmarked recipes to try and sadly I had to add some more from Celiacs in the House collection. The first recipe that I made was Tamale Pie. I had a freezer full of ground turkey that I needed to use and this recipe was perfect, particulary as I have been craving food with mexican flavours and as soon as I saw the word adobo in the recipe, I knew that I couldn’t pass this recipe up. Yum! My fiance and I love it. In fact, I didn’t get too much because it quickly became my fiance’s work dinners. I have officially added this recipe to our work meal collection. It kept well in the fridge (for the few days that it lasted). Please note that I just used my own pie crust recipe for the base.
I also made the Asparagus and Prosciutto Quiche, but with a mashed potato crust. I also used coconut milk in place of the heavy cream just because I had it on hand and we rarely ever use dairy milk. This was perfect as I always make a vegetarian quiche but my fiance has been asking for a quiche with some meat in it. I saw this and realized that it met the necessary requirements – meat and asparagus, one of J.’s favourite vegetables. It was a hit and I have second on cut up in the freezer for meals in a pinch.
This week’s menu is being hosted by Celiac Family and the theme is citrus. Personally, I think that this couldn’t have come at a better time as I was just thinking that I need to get back into my fresh orange juice habit and bought a case of fresh oranges the other day. I love citrus fruits. We always have oranges, lemons and limes in our fridge (or cold room). It is also the perfect time for me to return. My fiance has been working nights and, in all honesty, I just needed a break from my kitchen. I have taken the past weeks to just relax and really focus on my own health and rehabilitation. It has been very nice break, but time to return to my kitchen.
This week I am really focusing on the food that I am eating. I went to a lecture yesterday about optimizing digestion and had the pleasure of enjoying some amazing foods, such as squash & carrot soup as well as RAW chocolate pudding. I even enjoyed the green smoothie! It was a great lecture and reminder about the importance of whole foods. What I really liked is that the nutritionist discussed food combining, something that my fiance and I tried to do back in the fall. It went well and definitely helped cleanse our guts, but it was very hard and felt limiting. I think that it was because we didn’t have a variety of recipe books to guide us and failed to use our imaginations. This lecture helped give me some ideas and reinforced what I know that I need to do. Ultimately, this lecture was the precursor to May’s cleansing lecture, which will be start with a detox yoga class and then move into a discussion about cleansing foods – I can’t wait!
- Kale Avocado Salad over quinoa with Squash Carrot Soup
- Chicken Fajitas
- Steak & Spinach Salad
- Savoury Crepes
- Leftovers (I’ll be on my own this night)
- Squash Carrot Soup
- Chickpea Salad
- Kale Pesto and Feta Shells
- Fresh Orange Juice
- Green Smoothies
- Sweet Lime Hummus with veggies