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Posts Tagged ‘gluten-free’

Seriously. Brixx Wood Fired Pizza in Barracks Road. Artichoke Pizza with gluten-free crust.

I’m not gonna say that I would have eaten the crust on its own. But, when you top it with artichokes, red peppers, sun dried tomatoes, mozarella and basil, it is pretty darn tasty.

I think it helps if you know going in to expect a thin-crust, almost bruschetta-like texture. If you’re looking for a gluten-free, soft, deep-dish crust— this isn’t going to do it for you. And, honestly, I don’t think it exists. You can get any of their pizzas with the gluten free crust, not just the veggie pizzas. So nice to have a good, gluten-free pizza option in Cville.

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I realized that it’s been a long time since I posted anything about food, so I thought I’d share some delicious recipes that I’ve gotten hooked on recently. For starters, I cannot get enough of this Green Monster smoothie that I spotted in C-magazine.

Here are the ingredients:

1 cup almond milk (if you haven’t tried almond milk yet…. go buy some… immediately!)

1 banana (I peel, dice, and freeze mine the night before so that I don’t have to use ice cubes but using a fresh banana works just fine)

2 handfuls organic spinach

1 tbsp. ground flax

1 tbsp. almond butter

1-3 ice cubes (not necessary if your banana is pre-frozen)

I know what you’re thinking…. spinach… hmm…. but it truly tastes like a banana smoothie, you don’t even taste the spinach! If I have some blueberries, I throw a handful of those in, too. I’ve never been a big smoothie person, but this one is so good, it’s worth the hassle of cleaning the blender everyday! And, as I’ve been writing this post, I’ve been doing a little googling and discovered that this smoothie has quite a reputation… in fact, there is a Green Monster Movement.

Apparently, this smoothie has such infamous results (increase in energy, decreased cravings for sweets, increase in nail and hair growth) that there’s a web site dedicated to it. I haven’t noticed the latter two results, but I can definitely say that on days when I have the smoothie, I do feel more energized and have fewer cravings throughout the day. Love that!

The other recipe that I’m hooked on is carrot ginger soup. I got the recipe from a Glamour article and I can’t find it online (and it’s way too long to type out), but there are multiple versions online. The recipe I tried was seasoned with coriander, cinnamon, cumin, lemongrass, ginger, onion, and garlic. I used water, vegetable broth, and orange juice to thin out the soup. And, the recipe calls for some sour cream at the end the thicken it. Honestly, the toughest part about this recipe is peeling and fine dicing 2 1/2 lbs. of carrots! My wrist hurt by the time I was finished chopping! But, it makes a ton (perfect for lasting a whole week while Ryan is away). And, the finished product is so tasty and gratifying, especially when it looks like this:

Oh, and apparently carrot soup is fantastic for your complexion- bonus! Cheers to healthy eating!

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OK— I lied. We’re not going gluten-free, but we are definitely trying to go gluten-low! A friend of ours, Chris “single-and-ready-to-mingle” Dunn (a.k.a Dunny), has been gluten-free for about 4 1/2 years. Listening to Dunny talk about how radically his health has been improved by eliminating gluten from his diet has been enough to make Ryan and I at least question whether or not it is something we want to consider.

Now, where I come from, going gluten-free could be considered blasphemy. I’m Italian (well, at least a very dominant part of me is) so by saying you’re going to eliminate gluten… you say no to homemade pastas, beautiful semolina loaves of bread, and tiramisu. Blasphemous. But, at the same time, it calls to mind the fact that a true Italian diet (lots of fish, veggies, and fruits) is actually closer to a gluten-free life style and less like the Americanized CiCi’s pizza -tyle Italian (garlic bread, pizza, pasta) that we’ve come to know.

After sorting through countless articles trying to figure this gluten thing out, I’ve come up with two good articles. The first one, by Russell Meyers, explains Celiac Disease and gluten problems in laymens terms (hallelujah!), and the second one, Gluten Free Goddess, provides some great recipes, as well as great FAQ and advice for going gluten free.

Now, don’t get me wrong. I’m not trying to say that Ryan and I have Celiac Disease— that’s statistically improbable. But, I do think that there are certain merits to eating gluten-low. For starters, by eating gluten-low, it encourages you to eat low-carb: adding more veggies and fewer processed carbs to your meals. And, while I don’t necessarily believe Ryan nor I have Celiac’s Disease, I don’t think it’s a black-and-white issue. I think there’ s probably a spectrum of gluten-sensitivity in which you could be affected negatively by gluten but not to the extent to which you’d be labeled with the disease. Some chronic signs of gluten problems are: diarrhea, gas, bloating, and stomach cramps. And, while I don’t want to necessarily admit to having any of those, I will say that it would be worth it to me to adjust me diet to decrease the occurrence of those symptoms. How’s that for diplomatic?

So, what is that gorgeous picture that I posted above? It’s a gluten-free, delicious recipe that I just had to share. I caught Ellie Krieger on the Today Show on Monday morning, and what she was making looked so good I had to try it. If you fast forward to about the 3rd minute, she begins to make the recipe that you see pictured above and below.

I did, however, do a few things differently than her: I didn’t add carrot, I added a bit more tomato paste (maybe twice as much), and I added a dash of red pepper flakes for a kick. I actually made the ragu at about 11 o’clock in the morning before I went to work and then re-heated it right¬† before I pulled the tilapia off the grill later that evening around 7 o’clock.

I used tilapia instead of salmon— it’s cheaper and a nice change of pace.¬† All I did to prepare the tilapia was salt and pepper the filets in the morning (then let them stand in the fridge for a few hours), then I whipped up a marinade of garlic, olive oil and lemon juice and let the filets marinade for about 20 minutes, and then I threw the filets on the non-stick grill for a few minutes until lightly browned. Finished product:

Delish and 100% gluten-free! Not missing my pasta at all!

 

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