Receta Just Me – Gluten Free
As I was commuting home tonight, I sat a stoplight waiting and I glanced in my rear view mirror. Just at that moment, the lady behind me was CHOWING DOWN on a slice of pizza. Typically I would have felt a pang of jealously; I wish I could grab a quick slice. But not tonight.
Tonight I just felt happy. I had just left Whole Foods, where I offered a new gluten free gal and her mom some advice in the frozen section, and had just gotten recognized for my blog in the produce department. Gluten Hates Me, and you know what, I hate gluten too.
And I don’t need gluten. On the rest of my drive home I reflected on how much being gluten free has became part of my identity. I eat gluten free; I write about being gluten free; I help new gluten free folks; I create gluten free recipes. Being gluten free has made me a stronger person, both mentally and physically. I feel like I’m finally getting to a point where I don’t envy those that are able to eat and digest gluten; I’m just happy being me!
And…it doesn’t hurt that Parrish made an amazing supper last night, sans gluten!
Arugula Salad with fresh sliced tomato and fontina cheese on the side of:
a super steak sandwich! Which I’m calling Save Your Calories Steak Sammie
I literally saved over my half my calories for the day so that I could enjoy this tasty dish for supper, complete with Against the Grain Gourmet gluten free baguette. On that toasted bun is sliced sirloin steak, havarti cheese, caramelized onion, and a dab of horseradish sauce.
This sandwich has Chef Parrish written all over it! The side dish was my addition :)
Arugula is da best!! Peppery :)
It was a really good supper, and totally worth the occasional (once a year) calorie splurge. Remember the last time I splurged my calories? Are you beginning to see why I cook most nights? :) Parrish is an amazing chef, but calorie conscience he is not! I think we balance each other out that way.
Know what was even better than that supper?
My breakfast today!
Dark Chocolate Dipped Strawberry Oats
In the mix: 1/3 cup water, 1/3 cup milk, 1/3 cup Bob’s Red Mill gluten free oats, 1/2 tbsp. Chia Powder, and two strawberries sliced and whipped. Topped with one tbsp. Peanut Butter & Co Dark Chocolate Dreams Peanut Butter, a sprinkling of Kinnikinnick gluten free graham crackers, and a whole strawberry.
This may have been better than the strawberry cheesecake oats, I kid you not!! It’s hard to believe that not even two weeks ago I was in a breakfast rut. I’m realizing with oats, it’s all about the toppings!
T-minus 24 hours until my bachelorette weekend!!!!!!!!!!! If you follow me on twitter, then get ready for plenty of pictures of all the fun!! I’m going to try to post while I’m in Wilmington, but…we’ll see :)