Tag: gluten-free

Slaws, Sauces, and Extras for Tacos

Last week, we talked about all sorts of taco fillings. But, as every taco connoisseur knows, it’s not just the filling, it’s the sauces and extras that punch up the flavor of tacos. Different types of fillings call for different types of sauces.

Oh, yes, you can still enjoy the traditional shredded lettuce and grated cheddar cheese taco. I’m not going to judge. Except, okay, to say shredded cabbage in a light sauce is so much better. The cabbage has better body, in my (never humble) opinion. If you do use lettuce, consider tossing it in a light vinaigrette. Continue reading “Slaws, Sauces, and Extras for Tacos”

On Not Missing Gluten

As I watched my husband eat his lunch — a gorgeous short rib melt on rosemary focaccia — I couldn’t help but say, “That looks really good.”

Just as I’d said when he’d bought a pretzel at a baseball game. It looked amazing, and, I suspect, tasted as good as it looked. But I didn’t want a bite, never even thought about tasting it. In fact, one thing about me and gluten-filled foods: I mostly don’t miss them at all.

Oh sure, I stare with some envy when other people tear into a beautiful, thick pizza crust while I nibble on my less-than-thick gluten free pizza. And I’d love, on occasion, to have the freedom to hit a drive-through when I was hungry while on the road. Certainly on those days when I have a work lunch and steamed veggies are my only choice… Continue reading “On Not Missing Gluten”

Dealing with Language Barriers

Io sono celiaca. Tengo Celiaca. Watashi wa seriakku o motte iru.

Or, how about “I have celiac disease?”

When I went to Italy, my biggest concern was the food. As it turned out, eating gluten free in Italy wasn’t a challenge. But it did require clear communication — a challenge for me as my Italian accent was probably worse than I imagined. Now, as I plan a trip to Spain, I’m not just learning rudimentary Spanish, I’m also learning to communicate the fact I’m gluten free with waiters and other restaurant staff. Continue reading “Dealing with Language Barriers”

Gluten-Free Gochujang

Gochujang is a fermented, spicy bean paste that traditionally accompanies Korean dishes. The fermenting traditionally happens over time, yielding a deep, earthy flavor that makes you crave more. My recipe, as you might guess, is not super-traditional.

It is gluten free, though. So many commercial gochujang products out there have gluten added in the form of wheat or barley. Since finding gluten-free versions of this dish can be challenging, I’ve worked out my own version based on recipes I’ve found online. If I do say so myself, it is delicious.

 

Gluten-Free Race Training

A year after I went gluten free, I completed a marathon. I’ve never been much of an athlete, so the fact I even considered a marathon was a shock to me. What made me think it was possible was incredible change in my energy level. Where once I could barely drag myself out of bed, now I was rising early, full of energy.

Training for that marathon required many months of dedication. Getting up early during the week for my regular walks (I, after much consideration, realized I couldn’t run the distance, but I could walk, and to be honest, my walking pace at that point was on par with some runners!). Getting up early on Saturday mornings for my long walks; since some of my training took part during the hottest part of the summer, I knew I needed to get those long miles done before the sun started baking me. Continue reading “Gluten-Free Race Training”

Gluten-Free Travel: Safe Foods

Last week, I mentioned that the one thing I do when I’m recovering from an accidental glutening is a retreat into my favorite comfort foods (the risotto was fantastic!). Having an out-of-town trip mid-process makes the entire recovery process a bit challenging.

Or so I grumbled to myself as I got up early to make gluten-free sandwiches for the trip. As my husband reviewed my stash of “safe” foods for the journey, he noted we weren’t leaving the country. As I reviewed the stash, I had to agree: I’d gone overbooard. After all, we were headed to San Diego, a place gluten-free options are plentiful…as is great Mexican food! Continue reading “Gluten-Free Travel: Safe Foods”

Wilted Kale Salad with Vinaigrette and Preserved Lemons

I love kale. Of course, I love all leafy greens…give me chard, and I’m yours for life! I have a friend who makes an amazing kale salad with a pucker-your-mouth lemon vinaigrette. You know the dressing is intense when I think the amount of lemon is just, exactly, perfectly right.

Her salad inspired mine. I wilted the kale so it wasn’t so tough. Then I made a light vinaigrette to complement the kale. Finally, because lemon and kale are perfect together, I added a bit of preserved lemon. The salty, lemony flavor makes this dish!