Dilemma With Food: Today I’ve been in the Mood to Cook

Simple Salad

People often ask me “ how do you do it” in regards to staying GF. I used to boast proudly while simultaneously feeling a fair amount of self-pity. Truth is, at first it’s difficult to learn what things are available in your restricted range. Available and tasty to eat at the same time is even more onerous. This takes time and experimentation. You do NOT have to sacrifice taste.

I was doing some work outside today, so when lunchtime came around I wanted something light and refreshing. I grabbed some extras that were in the fridge and the photo above was the result. A handful of lettuce, sliced up leftover grilled chicken, tomato, and mozzarella. Topped off with a drizzle of balsamic vinegar over the dish. Lovely.

Mexican Mac & Cheese

Dinner needed to be starchy so Pintrest suggested Mexican Mac & Cheese.

How could I say no to that?!

In a pot heat chopped onion and jalapeño until the onion becomes translucent.

Next you dump in a can of diced tomatoes (of a few fresh ones chopped up) and a cup of noodles (Quinoa is be best GF substitute). Stir. Add salt, pepper, and cumin to taste.

If you wanted to throw in some pre cooked protein now would be the time to do so. When the noodles start to cook through, the dish self-thickens from the starch. Let it cook until noodles are done (This may require a Tbsp of water if the mixture looks too dry. Top it off with a handful of Mexican mix cheese. Stir & done.

Next is Brownies!

There are some tweaks that will need to be made with GF, however I'm up for the challenge.

Ingredients:

1 cup semisweet chocolate chips
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup (94 grams) all-purpose flour
1/4 teaspoon fine sea salt

directions:

Preheat the oven to 350°F. Spray an 8x8 pan with nonstick cooking spray.

In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

In a large bowl, beat the eggs and sugar until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.

Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake. Let cool to room temperature. Serve at room temperature or chilled.

TADA!