Category Archives: 31 Days of Writing 2015

31 Days of Gluten-Free Life: Pesto Quinoa

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31 Days of Gluten-Free Life

I thought I’d share recipes that I’ve altered to make them gluten-free so that people have some options for feeding their families who have people with gluten sensitivities. In this recipe, we’re substituting quinoa in place of orzo.

Pesto Quinoa
1 cup quinoa
1 block thawed pesto. (This works out to 1/4 – 1/3 cup.)
1 4 oz. container feta cheese. (I used Athenos which is the only brand I like.)
1 jar pitted Kalamata olives. (I used Mezzetta.)
1/2 cup toasted pine nuts (optional)
1/2 cup sundried tomatoes (optional)

Place the 1 cup of quinoa in a fine strainer and run cold water over it to rinse off any powder. (Rinse untile the water runs clear and make sure it drains well.) Boil the quinoa in 2 cups water, and then turn down to let simmer for 15 minutes, stirring occasionally. (This is important or the quinoa will start burning on the bottom.) It will be done when the grains are translucent and the perm has spiraled out. Combine the quinoa with the rest of the ingredients in the bowl and toss together so that the pesto coats all of the quinoa evenly and the rest of the ingredients are distributed evenly throughout the dish.

This works well as a side dish though I’ve eaten it as my main course most of the time.

For those who want my family’s pesto recipe (which makes a lot so be prepared to freeze it), here it is:

Pesto
8 cups basil leaves packed into food processor
1 head garlic or more Peeled and separated.
1/2 cup olive oil
1 cup shredded parmesan
1 cup walnuts or pine nuts.

Pack the basil leaves into the food processor. Pulse 8-10 times so that the level starts to drop. Place the garlic cloves in the food processor and press into the basil leaves. Add some of the olive oil and pulse several more times. Repeat adding oil and garlic until oil is completely added and the mixture is a paste. Add the walnuts/pine nuts and pulse several times, just enough to chop and mix. Add the shredded parmesan and pulse several times, just enough to mix. Press into a container and refrigerate for several hours.

Divide into the portion sizes you expect to need, and package in Press’n Seal or Saran Wrap. Put the individual packages into a ziplock bag and freeze.

31 Days of Gluten-Free Life: Smoothie Queen

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31 Days of Gluten-Free Life

So I actually started this whole experiment a few days early so I could ease into it and have some very basic meal planning done before I started everything in full today. I checked out some foods that I knew would probably be OK and I’ve also been looking at the guide I got on the subject from Prevention Magazine. One of the things that I’ve worked on leading up to today is breakfast. I’m allergic to eggs so a Denver omelet is out, not to mention all the peppers would irritate my stomach more than it already is. Then I realized that there was an easy choice: a smoothie.

Last week, I got some frozen smoothie mix from Target that had strawberries, bananas, and a dried yogurt packet in it. I was pretty happy with those results so I started experimenting on my own. After a few trials and errors as well as my mother-in-law pointing out that the blender has a smoothie setting, I found something that works for the most part. I use:

1 cup whole milk
1/2 cup coconut-flavored Greek yogurt (I used Chobani.)
a handful of spinach
a handful or two of frozen fruit.

Layer it in the blender with the milk at the bottom, then the Greek yogurt, then the spinach, then the fruit. Blend until all is liquid. It makes a little more than a glass but I have no problem drinking the excess as well!

Kendra of Catholic All Year has a universal smoothie recipe that works, especially when making them for a family.

31 Days of Gluten-Free Life: Landing Page

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31 Days of Gluten-Free

As usual, I tend to find out about things like Write 31 Days at the last minute and hop on the bandwagon, adding yet another thing to my nightly to-do list for that time between when I get Daniel to sleep and when I can finally go to bed. This time, however, I had a topic around which I could build it, so this monthly challenge actually *benefits* me.

For those not in the know, I have IBS and have had ulcers in the past. In late July, I started getting really sharp stomach pain and we thought that it might be another ulcer. Add on my diminished appetite and the increasing number of foods that just make me feel nauseated and we had a distinct possibility. Well… after nasty and invasive tests (endoscopy/colonoscopy), we learned that my digestive tract is fine with no ulcers and I’ve tested negative for celiac disease both in my bloodwork and in the biopsy. So what exactly is going on? After doing extensive research (also known as “Ask Facebook”), I decided to try going gluten-free for a month to see if it made any difference with my stomach. The whole 31 Days of Writing thing came along at the right time because now I have an excuse to be whiny and let people know how this is all going for me! Aren’t you lucky people? 😉

I’ll put a link to each day’s post on this page so please check back for new content. Otherwise, sit back and enjoy my musings!

Day 01: Smoothie Queen
Day 02: Pesto Quinoa
Day 03: It’s My Blog and I’ll Whine If I Want To
Day 04: Rice Pasta with Cheddar
Day 05: Coffee Klatch
Day 06: Snacking
Day 07: Eating Out
Day 08: On the Road
Day 09: Verdict on Road Food
Day 10: Uff Da!
Day 11: Craving Bread
Day 12: Attempting to Make Smart Decisions
Day 13: In Back of the Bread
Day 14: “Company Food” I Need to Learn to Make
Day 15: Interesting Find
Day 16: Reflecting (and Whining) At the Halfway Point
Day 17: Tetelestai