Filed under: dairy free, gluten free, lactose free, naturally gluten free, quick, recipe, supper, vegetables, vegetarian
Sorry for the lack of updates lately. I’ve been sick as a dog for like 2-3 weeks, which hasn’t made me feel like cooking a lot of yummy foods. There have been a couple good meals at the boyfriends which he cooked for me (he makes a fabulous omelet) but besides that my food choices have been very uninspired.
However, with another winter storm raging outside, I decided tonight to make my very favourite thing to eat when I’m sick. The basic recipes is very simple:
- one can petite diced tomatoes (I love Aylmer’s Spicy)
- 1/2 cup (or so) vegetable broth (low sodium best in this case)
Simple, right? Basically you combine the canned tomatoes and vegetable broth in either a sauce pan or in a microwave safe bow and heat until it’s as warm as you like it. Tonight I felt like getting creative though and along with the tomatoes and broth, I added about half a cup of spinach and cooked it in the microwave. In a frying pan, I cooked up chopped bell peppers and zucchini in vegetable broth until tender. Adding the cooked vegetables in with the tomato soup base, I cooked in the microwave for another 2 minutes and viola:
I have to say this is one of my most favorite things to eat, sick or not. The tomatoes have a great spice to them, and adding the extra vegetables made it even more delicious and filling. Just what you need on a night when the weather is frightful and chilly. This is definitely going to be a recipe I’ll be repeating again and again. Tasty, quick and relatively healthy. What more can you ask for?
Filed under: gluten free, lactose free, products, recipe, supper, vegetables, vegetarian
The boyface surprised me with these “pizzas” the other night. His friend had made them for him, only with pizza crust, and he thought it would be something I would enjoy. Of course they were originally made with gluten filled pizza crusts, but that’s the genius of a recipe like this—you are free to get creative! And if you can’t get creative with your food, then there really is no hope for the world.
We spent a good five minutes in the grocery store trying to decide what exactly to use for the crust. In the end we decided on Food for Life’s brown rice tortilla. Personally, I think it would be really good with the sprouted corn tortillas as well. (And I just love the sprouted corn tortilla’s. So yummy.)
What you need:
- Two brown rice tortilla’s per “pizza”. If you are using a pizza crust then you only need one.
- Baby Spinach, rinsed and dried.
- Cheese of your choice (we used Our Compliments Organic Mozzarella which is also lactose free)
- Chopped tomatoes
- Your choice of Vegetables. Personally I’m dying to try it with some hot banana peppers, but then again I would add banana peppers to anything, and everything.
- Fresh Ground Black Pepper.
This is actually a pretty now fail meal. You layer your two tortilla’s with cheese in the middle (to thicken it, and make sure it doesn’t get soggy) then add a whole pile of spinach on top of your “crust”. It should resemble a heap, and no–trust me–you’re not using too much. Then add some cheese on top of that, not too much bunch a helping. Pop in the oven at 400 degrees until the tortillas are crispy-ish and your cheese is melted and the spinach has cooked and looks like above (about 10 minutes, according to boyface, but keep an eye on it). Finally, enjoy.
Like I said, what is great about this meal is (a) it’s fast and healthy but more importantly (b) you can get creative with it. Use any ingredients you have on hand to spruce it up. Hot peppers, onion, ect. Just pile them on, add a sprinkle of cheese and viola–instant supper.
Filed under: gluten free, lunch, naturally gluten free, recipe, rice, tofu, vegetables, vegetarian
I’m not a big rice person, or grain person in general. In fact, the only time I really enjoy eating rice is when it’s part of a sushi roll. When eating rice otherwise, it tends to upset my stomach and leave me feeling sick. The nutritionist and I are working on figuring how to get around that. However, this rice salad made the other day was delicious and sat wonderfully in my finicky stomach (which is big, trust me).
- two-thirds cup brown rice (cooked in the microwave)
- one cup chopped mixed vegetables (bell peppers, onions, mushrooms)
- half cup tofu marinated in hot sauce overnight
- one-fourth cup chopped olives
- two tablespoons Kraft fat-free Italian salad dressing
- extra squirt hot sauce
Combine ingredients, mix and enjoy.
Like I’ve stated, I’m not exactly a fan of eating much grain in my diet but I very much enjoyed this salad, especially before I had to rush off for a very long day at school. It, plus my apple and Bumble Bar snack, kept me going until I got home, which was after ten pm. And it wasn’t that hard to make in the microwave, or took that long to cook, which increased the appeal as well. I really am trying to eat more grain, although it’s a hard process. It’s very uncomfortable being at school and feeling sick to your stomach for the entire day, especially when running back and forth (non-stop) to class. I think all that matters is that I’m working on it, right?
And when it tastes this good, it’s definately not a struggle either.
[[tasty & gluten free]] 