GF Baby
If you’ve read any post here you’ve probably figured out by now I have a deep infatuation with any carb under the umbrella. I’m talking ciabatta, pappardelle, sourdough, farro, rigatoni, baguettes, you name it. I mean I could literally go weeks with a classic toast with butter for breakfast, lunch and dinner and not even bat an eye. HOWEVER, my stomach isn’t on the same page (in fact nowhere near). The second I walk in a room with gluten my belly expands like there's no tomorrow. I’ve gone a mere 20 years denying and ignoring the constant bloating and extreme stomach pain that I experience one bite in (queue my love for lymphatic drainage and massage). It's clear that a gluten detox for myself is more than overdue, but put yourself in my shoes: every morning passing the most beautiful window filled with baked goods, having a Tik Tok ‘for you page’ that’s entirely sourdough tutorials, spending hours looking at pasta recipes on Pinterest, and most crucial - literally living over a bakery/pizza cafe ordeal.
I’ve finally decided to put an end to my unhealthy obsession and focus that energy into finding new recipes that don’t make me feel like I’m dying on the inside. Half of this motivation comes from my own wanting to feel better but the other half is imagining my gluten stomach out on a beach (big no).
Below is a list of my go to gluten free recipes - some completely avoiding carbs, others swapping them out for an GF alternative, and most following a low FODMAP regime.
Breakfasts:
Luckily no major change. My regular go to is oatmeal, which I was surprised that it was gluten free? Anywho love myself a deicatant bowl filled with fruit, nuts, honey and whatnot. To avoid getting sick or tired of my go to, I switch up my toppings.
Oats with cinnamon and topped with diced up peach or nectarine and walnuts.
Oats with honey, frozen berries and topped with pumpkin and chia seeds.
Oats with sliced banana and topped with cocoa powder and peanut butter or peanut powder.
Oats with cinnamon and honey, topped with diced apple.
If I’m feeling fancy or have extra time on the weekends I’ll whip up something a bit different. My recents consist of:
Pesto eggs (using pesto instead of butter to make sunny side up eggs)
Yogurt topped with homemade granola (see quick recipe below), honey and fresh berries
Avocado toast (on gluten free bread) with fuck ton of everything but the bagel seasoning
Garden omelette with any veggies I have in the fridge
French toast (GF) with berries
*granola - in a bowl combine oats, diced nuts (typically I do walnuts and pecans), pumpkin seeds, chia seeds, coconut shavings, honey or maple syrup, cinnamon and or cacao powder and a dash of vanilla. Combine well and then spread out evenly on a baking sheet. Bake for 15 minutes at 400 degrees F. Let cool for 10 mins and enjoy :) Seriously so addicting.
*I highly recommend searching high and low for the best/most authentic gluten free bread you can find. I personally go to a bakery to get mine (sourdough loaf that I portion and freeze) - it can be a little more expensive, but I don’t see the point in eating something that tastes and resembles cardboard with double the calories.
Lunch and Dinner:
I’m bunching my lunch and dinner together because eating for one often means having your second portion of dinner for lunch the next day. I also tend to buy similar ingredients each week and redo my favorite recipes. You’ll notice most of my lunches and dinners are ‘bowls’ - they’re easy to assemble and always have the best combo of flavors.
Greek Bowl - It really depends on what I have in the fridge but my typical bowl includes sauteed red onions, kale, cherry tomatoes (or any veggies) with a little garlic, olive oil and salt, pepper, chili, turmeric. The base of the bowl can be any salad green - spinach, arugula etc… with the sauteed veggies on top, and then I’ll add toppings: chickpeas, diced cucumbers, fried halloumi or feta, a dollop of hummus and tzatziki (shake/chop/stir - whatever you do, a decent amount of the hummus and tzatziki to replace the need for any extra dressing. Still feels dry? Squeeze a lemon or a slight drizzle of olive oil). This bowl goes great with gluten free pita!!
Teriyaki Salmon - Salmon is by far my favorite protein. I make my own sauce (it’s not actually teriyaki but it works. Combine GF soy sauce, honey, sriracha, diced fresh ginger and garlic, chilis, a squeeze of lemon and a tiny bit of water in a bowl. Add the sauce to a pan and heat on medium until bubbles form. Add your salmon fillets and cover with sauce. Continuously spoon the sauce on the salmon, and cover with a lid to cook fully through. Once done cooking I’ll plate the salmon with rice, and brocolli and or edamame. Always top with sesame seeds!!!
Veggie Burgers - probably the easiest meal of them all but I do love myself a veggie burger from time to time. As lame as it sounds, I’m totally fine with excluding any bread in this meal. Heat up your patty and serve with toppings desired. My favorites are avocado, swiss cheese and sriracha with veggies on the side. Also would be so delicious to top with an egg!
Zoodles - these bad boys are the underdog of noodle alternatives. Honestly could bury myself in zoodles and be content. I used to use a spiralizer or just a cheese grater to shred the zucchini however my latest technique creates long thick (almost pappardelle-like consistency) noodles. My trick? Use a vegetable peeler and create thin slices long ways. I typically cook my zoodles for a few minutes on the stove top with a little olive oil, salt and pepper. I then top with some type of sauce either tomato, pesto or creamy avocado and serve with sauteed veggies such as tomatoes, peppers, eggplant or mushrooms. This would also be great with a protein like chicken or meatballs.
One pan sheet - Easiest meal of them all possibly. Protein + veggie and right into the oven it goes. My go to for this dish is chicken with loads of seasonings and peppers, sweet potatoes, and broccoli rabe. Also great on top of a bed of leaves or rice.
Spaghetti and Meatballs - okay listen, gluten free pasta typically sucks. It’s crunchy or falls apart and never tastes like the real deal. However I’ve found a brand that is just to die for - Rollo. I believe it’s not super easy to find the US and more expensive but if you ever find yourself in Europe, get your hands on a bag of their gluten free pasta range. The recipe is pretty ordinary: boil water > add a little salt > pasta > cook for time > while making pasta put meatballs in the oven and cook > top with sauce and eat. So GOOOOD. Could eat everyday.
Chickpea-salad Sandwich - in a bowl add washed and rinsed chickpeas, mayonnaise (I prefer veganaise), diced cucumber and carrots, and salt and pepper. Then mash it all with a fork - it’s tougher than it seems and takes a bit time. On GF bread, add your chickpea salad, arugula, avocado, a slice of tomato and some mustard.
Currently having a tough time thinking of any other recipes but will update (updates at end of article) as I discover more. Honestly I pretty much circulate between all of these with an occasional break and dive into some real gluten.
Hopefully this helps someones stomach out there - from my tummy to yours
BIG ZOODLES
Made with tomatoes, mushrooms, and topped with olives and feta
Granola with yogurt raspberries and honey
French toast with blue berries
Chickpea salad sandy
Teriyaki Salmon with cucumbers, avocado, edamame topped with sesame seeds over a bed of rice.
**UPDATES:
This past weekend I made the famous Gigi Hadid pasta with Rummo’s gluten free rigatoni and oh my god it was heavenly. I didn’t have vodka and cut out the extra butter. Top with fresh basil and parmesan and BAM you’ll have a full tummy in no time. Click here for the recipe.