On being Gluten Free

As I was thinking about this week's post I realized it has already been just over a year since I committed to a fully gluten free diet. I have learned so much and dramatically altered my eating habits to avoid the grains wheat, rye, barley and spelt. While it hasn't been an easy process, it is worth noting that it has been significantly easier than I than anticipated, or than most people would expect.

I've found that cutting out an entire food group altogether (whether due to allergies or just as a choice) provides much less temptation then simply trying to cut back. It's also amazing how much I don't really miss gluten filled items in my diet. And while it does take some careful planning, and at times a little research, to find substitutes or naturally gluten free options I can say, that at least for me, it has been well worth it. The discovery process has not been without its hiccups, and therefore set backs (my latest slip up being Red Vines... Who would have thought that wheat would be a main ingredient?!?) but each lesson learned pushes me forward and reminds me to be diligent in reading labels and carefully inspecting ingredient lists instead of assuming what may or may not be a "safe" food.

If you have any questions about starting a gluten free diet please feel free to leave them in the comments below. I hope everyone continues to enjoy my recipes and tips... Here's to starting another year gluten free!

"I'm Stuffed" Peppers

Here's what you will need-

1 green bell pepper (helpful if you can find on that is even on the bottom, so it will sit flat in the oven)

Non-fat refried beans

White or Crimini mushrooms

Brown rice (cooked)

Salt and pepper

Tamari (gluten free soy sauce)

Margarine or butter


Let's get started- thoroughly rinse the green, pepper. Cut off the top, remove the seeds, and rinse again. Sit pepper on baking sheet or pie tin (covering the pan with aluminum foil makes clean up a breeze) and bake in 350 degree oven (about 10 mins) while prepping the remaining ingredients and any desired side items.
Rinse and chop mushrooms, lightly sauté in small amount of butter.
Remove pepper from oven and drizzle a little Tamari inside. Carefully layer the rice, beans, and mushrooms alternating ingredients and seasoning with salt and pepper as you go. The top layer should be brown rice, over which you can pour a little more tamari if desired.
Allow to finish baking (about 20-25 mins) and cool briefly... Enjoy!

Scallop and Seaweed Snackers

This week's recipe is for a tasty little treat called Scallop and Seaweed Snackers made with a honey mustard glaze. Ready in under 8 minutes, they make a great appetizer or snack.

To get started you will need:

6-7 Roasted Seaweed strips
4oz package of frozen scallops
About 1 1/2 Tbsp honey
About 1 Tbsp mustard
Sea salt
Black pepper
Olive oil

Directions-

Pre-heat skillet to medium heat, lightly greased with olive oil

Cook (frozen) scallops for 4-5 minutes, seasoning with salt and pepper

Set aside seaweed snacks

Combine the mustard and honey (to taste) to make glaze

Once scallops have finished cooking (to a light golden brown) divide equally and spoon onto seaweed strips, drizzling with honey-mustard glaze

Enjoy!

Note: this recipe make about 6 Snackers (one serving), but is easily multiplied if you are serving guests.