All posts tagged: gluten free

Whole30 Week 1

It’s day 8 and I think I’m over the emotional hump of all of these changes. I still want a glass of wine at night or a bowl of rice, but I’m feeling beyond the absolute lamentation that they’re “off limits”. Perhaps one of the best parts of this experiment is that it really forces a thoughtfulness about what I’m eating and putting into my food and as a result, I’ve broken out of some of the lunch or dinner ruts I had been in.  Or, conversely found myself happily entrenched in some others (like breakfast – if you follow my Instagram you’ll know the egg and avocado habit is real). Rather than day by day, I’ll give you a meal by meal of what I’ve been eating this week: Breakfast: Poach eggs with avocado (seriously. every. single. day.) Lunch and Dinner: Salmon (sous vide with ghee) with pan fried kale Roasted Carrots and Onions Pulled Chicken in coconut milk with tomatillo, chiles, cilantro, and lime Steaks with roasted red potatoes Roasted Chicken Thighs with …

A Whole30 February

If you might have noticed, and as I drew attention to earlier this month, 2015 was not a great blogging year for me, or if I’m being honest, particularly good in general as it pertained to food, fitness, creativity or any of the other snippets of Ginger I generally share around here.  The calendar was jam-packed with events and my health wasn’t the greatest. I was hit by a car in April that I’m still fighting to bounce back from, dealt with a broken toe (a surprisingly disruptive injury!) in August, and a kidney infection in October. Fun. TMI? Complaining? Maybe a little, but what’s a blog if not a little personal? Ups and downs are real. The point is pulling your shit together once you realize that it’s happening. As ShareABitOfLove told me recently:  The last year saw a dramatic decrease in my dedication to exercise and a moderate increase in my wine consumption (let’s be honest, the wine devotion always ran deep). I believe in balance but right now the scale is about ready to stop using numbers and just give …

Sous Vide Scallops

I’m a sucker for a gadget, but I haven’t been this excited for a kitchen appliance since my Vitamix arrived. I first learned what sous vide cooking was from Top Chef and have been obsessed with the idea of the technique ever since. My parents gifted me with the Gourmet Digital Sous Vide Pod Immersion Circulator Precision Cooker and I obviously couldn’t wait to start playing around with it.  I’ve spent most my time on http://www.seriouseats.com to get ideas on temps and technique. I started with scallops. Quick. Simple (allegedly). I coated it with some salt, pepper, olive oil, and garlic after giving them a quick rinse, and followed the directions for getting them airtight in a plastic bag. With a sous vide set to 51 C I was ready to cook. By cook I mean set my alarm for 30 minutes and walk away. Once they were cooked, I heated some butter to brown and dried the scallops from the bit of liquid that cooked out so they would take a quick sear. About 30 seconds …

Coffee House Chocolate Chip Muffins

It’s 34 and raining outside.  If I have to deal with this weather, I’m going to eat my way to happy. This morning, happy came in the form of muffins. Coffee house style chocolate chip muffins, to be specific.   You know the kind… that sit temptingly behind that glass with a crisp, rustic outside, that coarse raw sugar glistening under the soft lighting, a soft chewy inside…Yeah, those kind of muffins. Like all of my baked goods, I started with my personal favorite (self created) flour blend, and sifted all of the dry ingredients together twice.  It takes an extra minute, but it’s worth it.  In another bowl, whisk together your wet ingredients, then slowly incorporate the dry. Baked Goods 101.  The batter will be thick. Add chocolate chips. Obviously. I wanted a ‘meal sized’ muffin, so I dived the batter into four in a large muffin pan.  You could make a lot more than that, but there’s a joy in starting Saturday with a muffin the size of your face. Pop them in to a 425 preheated …

Identity Crisis Risotto

I don’t even totally know how to get back in to this blogging thing after my hiatus. I spend more time on here trying to welcome myself back than I do actually writing, and my resolution was to spend more time here. Now that I’m home and we have about 72 feet of snow, I can assure you that’s about to happen.  I have so much to tell you about Australia, my food, my workouts, and more pictures of recipes and dogs begging to be shared that I can’t even start to count. I couldn’t come up with a name for this. With the cilantro, lime and avocado, is it Mexican? A little. But it’s risotto – definitively Italian.  And then what’s with the poached egg? Totally French last I checked.  Identity crisis, I’m telling you. Here’s the recipe. I’ll share more later (like the lamb chops and mussels from Melbourne!). Ingredients – Makes 4 Servings (only 1 serving proportions pictured) 1 cup Arborio Rice 2 tbs Butter 4 cups Chicken Stock 2 Limes 1 Bunch Cilantro …

Chewy Chocolate Chip Cookies

Obviously these are gluten free – they’d really ruin my Thanksgiving if they weren’t – but it doesn’t seem fair to label them in a way that could imply that they’re anything short of awesome, perfectly chewy, with a just-crunchy-enough edge cookie – a universally loved treat. Now, I had never made this recipe, and in addition to it being a first round go, I was in a bit of a hurry and made modifications along the way that had me guessing as to whether this would be bloggable or simply good-enough-to-get-my-sugar-high-post-turkey. Why do you care? I didn’t take any photos along the way.  When I make these again (I definitely will) perhaps I’ll update the post with a step by step (I probably won’t). So, if you have questions, post them below or email info@thenaturalginger.com. Adapted to be gluten free and amazing from Alton Brown’s The Chewy Recipe on Food.com

“Cream” of Mushroom Soup

Ok, fine. It’s cauliflower and celery soup with some mushrooms thrown in, but does that sound nearly as good? No.  I feel like cauliflower went from trendy to lame when people figured out that it is not, in fact, a russet potato. (It’s ok, guys. I was disappointed too.)  But that doesn’t mean it can’t be valuable as a kitchen stable when trying to manage your calories, fat, carbs – you name it. The only carbohydrates in this come from vegetables, and it’s got so much fiber that it’s *almost* like eating nothing. It doesn’t taste like nothing. It’s rich and creamy and earthy and all the things that I want a creamy soup to be.  If I hadn’t made this in my own kitchen, I still wouldn’t be convinced that it’s free of all starch and dairy products, but it is.  Miracles DO happen. I’m over hyping this soup. Just try it – for the nutrition exchange, you’d be hard pressed to do better. Need something more to crunch on? Add some more sauteed …