If you know me, then you likely know that I don’t like to cook. I often say “I can’t cook.” Of course I can, but when I’m hungry, I’m hungry NOW! I love to eat, and I’m not fond of waiting to eat.
For the last three weeks my husband–who is normally my dinner-maker–was away. That meant I was responsible for prepping all of my own meals. I decided a few things:
1. I would not use this as an excuse to eat out a lot. I would make almost all of my meals. As it turned out, I think I only bought one pre-prepped one.
2. I would try to eat a gluten-reduced diet. I’m already on a non-dairy routine as I feel better without that. I was curious to see if less gluten would make a difference.
3. I would use this as a chance to actually cook. To use some of the many recipes that I have collected, rather than opt for just stir fries and oatmeal.
Here’s a listing of some of the foods I ate, including pictures (sorry, not a food photographer; in many cases the food tasted MUCH better than it looks here) and recipes.
Grilled Portobello Burger
1 medium portobello mushroom cap
1 Tbsp vinegar (called for sherry vinegar, but I used balsamic as it’s what I had)
1/2 Tbsp vegan Worcestershire sauce
1/2 Tbsp Dijon mustard
2 tsp dried thyme
1 slice gluten-free bread
salt and pepper
Mix thyme, Worcestershire sauce, and Dijon mustard in a bowl. Add in salt and pepper to your taste. Dip the top of the Portobello into the mix. Place the mushroom onto a grill (I have the equivalent of a Foreman grill). Grill for a few minutes, making sure not to burn it. Top with avocado or your choice of toppings. I have tried beets in the past as well as the recipe called for that and it was delicious. You might also like tomatoes, sprouts, lettuce, etc.
1 package firm organic tofu
organic coconut oil
fresh ground black pepper
1-3 tsp agave or maple syrup
Drain tofu, remove as much water as possible, and cut into triangles. Heat pan with coconut oil. Add tofu (careful not to splatter!). Add pepper and equal amount of salt to the top of the tofu. Drizzle in agave or maple syrup. When the edges start to brown, flip the tofu. Careful not to burn the tofu as you allow the second side to cook. Flip as needed so that all edges are toasty brown and crisp. I have tried these both hot and cold. When served cold for parties, stick a toothpick in them for easy serving. I have served them with Naam Miso Gravy. Or with hummus. But they are good on their own.
Super Easy Salmon
1 serving of salmon
1/4 cup extra virgin olive oil
1/4 cup agave
juice from 1 fresh lime
pinch of cinnamon
1/4 onion, sliced
1 clove garlic, chopped
Preheat oven to 350 degrees F. Place salmon on large piece of tin foil. Combine olive oil, agave, lime juice, and cinnamon. Pour mixture over salmon. Top with onions and garlic. Place another piece of foil over salmon and fold the edges to create a packet. Bake for about 20 minutes. It is ready when it flakes easily, but is not dry. So easy!