All posts tagged Recipes

Spaghetti Squash: your Gluten-Free pasta

Sphagetti Squash

When I worked at Red Bull, my svelte forty something boss used to lament the wonders of the Spaghetti Squash. Back then the thought of it scared me. Squash that you can substitute for pasta? Gross. I was happy in my wheat induced haze. I was happy eating crazy carb loads at every meal.  But no more. Being gluten-free means getting creative with meals, means braving new vegetables like the squash pictured above. Combined with a thrown together meat sauce (sugar-free pasta sauce with organic turkey and fresh mushrooms), this has become my husband’s favorite new gluten-free meal.

Here’s a link to this great pasta substitute’s nutrition info. In summary, the spaghetti squash has 42 calories per 155 grams (which equates to over a cup!). Compare that to around 174 calories in 1 cup of whole wheat pasta. Even if you’re not ready to go gluten-free your waist line will appreciate this recipe. It only has 10 carbs per serving too, compared to around 36 carbohydrates in the aforementioned pasta, which makes it the prefect treat for those leaning toward a lower carb lifestyle.

Here’s now to make this low-glycemic index, gluten-free, and positively delicious food:

  1. Preheat your oven to 375 (ovens vary so adjust as needed).
  2. Wash the outside of your squash with soap and water thoroughly.
  3. Carefully slice the squash down the middle into two halves. Scoop out the seeds.
  4. Fill a 2 inch baking dish with an inch of water.
  5. Place both halves of the squash face down in the pan.
  6. Bake for 30-40 minutes depending on your oven (30 minutes is prefect in mine).
  7. Remove squash, allow to cool in fridge for 10-20 minutes (I’m impatient so I wait about 5-minutes, honestly).
  8. Grab a plate or bowl. Then run a fork over the inside of the squash in a scooping motion so that strands separate into your bowl.
  9. Season, butter, or oil to taste.
  10. Finish with the meat or vegetarian sauce of your choice!

Enjoy! :)

 

RecipeWhore: Protein packed Gluten-Free Chocolate Chip Oatmeal Cookies!

Not the prettiest things, but definitely yummy!

Not the prettiest things, but definitely yummy!

Who doesn’t love chocolate chip cookies? Now that I’ve been without wheat for over a week, I’m even more committed to a gluten-free lifestyle. I do, however, find myself craving sweets occasionally. So when I purchased gluten-free oats from Trader Joe’s, I jumped at the opportunity to try the gluten-free oatmeal cookie recipe on the back. I decided to improve the recipe’s over all glycemic index by substituting refined white sugar with coconut sugar AND by reducing the sugar added.

Here’s the recipe:

1/4 cup butter

1 1/4 tsp baking powder

3/4 coconut sugar (TJ’s called for 1 1/2 cups of sugar!)

3 cups rolled oats

6 oz dark semi-sweet cocolate chips

2 eggs

1/2 cup sunflower seeds or chopped walnuts (I used walnuts!)

1 tsp vanilla

1 cup peanut butter (yay for extra protein!)

Fresh from the oven, gluten-free goodness.

Fresh from the oven, gluten-free goodness.

Preheat oven to 350. In a large bowl, combine sugar and butter and beat until creamy. Add eggs, vanilla, and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips, and nuts. Place a teaspoon full of dough on a lightly greased cookie sheet about two inches apart (I grease with coconut oil). Bake 10-14 minutes depending on your oven or until lightly brown around the edges. This recipe makes around 30 cookies! Four cookies later, these are absolutely DELICIOUS!

 

The Specific Carbohydrate Diet – Amanda’s Story #2

Amanda shares more about her journey with the Specific Carbohydrate Diet here! She’s on a roll, ladies and gents, check out how she’s doing it.

SCD Day 7:

I actually downloaded a new app just to make my grocery list (I usually make a list in a mini-notebook). Today, I was determined to go grocery shopping. The SCD diet is so much like the bodybuilding diet I used to follow, in that it requires PLANNING. You have to grocery shop and prepare food (and do dishes), and it is tedious if you are used to eating out or buying food that is already cooked and assembled. I have become used to eating convenience foods, since straying from the “bodybuilding lifestyle”. While struggling to get my footing with the SCD diet, I still have to shop and prepare meals for my husband, and he supports me but he is not even close to interested in the SCD diet for himself. Fine by me, that means I don’t have to share my food.

Before launching my mission, I needed to eat something. Ugh. I settled on 1/2 a chicken breast with a couple small pieces of parmesean cheese and some sun dried tomatoes, heated it in the microwave and wolfed it down. I also had 1/2 an orange. Good enough.

I proceeded to hit up Trader Joe’s for the bulk of my groceries, because they are economical (cheap) and close by. Using the list on my phone was great, so I didn’t go in circles. I wanted to get more cheese, so I looked at the aged “SCD Legal” cheeses. I saw Vermont Cheddar is aged 3 years, so I figured I couldn’t go wrong and grabbed a hunk. I then proceeded to Whole foods for a couple of items I couldn’t get at TJ’s: almond flour, coconut flour, and yogurt starter culture. I love to bake and I sure as hell miss bread, so I’m ready to experiment. Unfortunately, a bag of almond flour is $9.99! The same sized bag of coconut flour is $6.99, still expensive (it’s a small bag) but I decide I will just get the coconut and not the almond. I also found freeze-dried yogurt starter.

So I came home, put away groceries, made dinner for my husband, and decided to take a stab at making SCD Yogurt.

 

yogurt pic

Homemade SCD Yogurt

1 Gallon Organic 1% milk
Yogurt starter
thermometer

I followed the directions for how to make yogurt in the oven (without a yogurt maker). My oven is bad ass and has a “bread proofing” setting that keeps the oven at 100 degrees (right where it needs to be). Since it is supposed to…um…ferment, for 24 hours, I haven’t tried it yet. I really hope it doesn’t disappoint.

You can find the original recipe here.

Coconut Flour Drop Biscuits

I also decided to make some coconut flour biscuits. Yum!

1/3 c. coconut flour
1/4 c. melted butter (or coconut oil, I used butter)
4 eggs
1/4 c. honey
1/4 tsp. salt
1/4 tsp. baking powder
**blend ingredients, drop biscuits onto a greased cookie sheet, and bake at 400 degrees for 10-12 minutes

I had already made a new batch of baked apples, so when these biscuits were done I ripped a couple off the pan, topped with apples, drizzled with honey and dug in. This was quite delicious and very satisfying. However, the biscuits by themselves are not awesome. The coconut flour has A LOT of fiber and so they are meal-y, and the flavor is just kind of weird. Since I was starving (as usual) when I ate these, I porked out and now my tummy is too full, since I haven’t eaten any voluminous or highly fibrous meals in a week and I think my stomach has shrunk. So I would caution: don’t pork out on these biscuits. I also think, that if one is determined to make the SCD diet their lifestyle, it would be smart to find someplace (online?) to buy almond flour–I cannot imagine eating a slice of cake made entirely out of coconut flour.