Posts Tagged ‘Gluten Free’

posted by on Food & Cooking

It’s commonly said that breakfast is the most important meal of the day. Many people skip breakfast due to not enough time, although it really is an important meal.  After not eating all night your body needs fuel to run properly. If you do not eat it can make you feel weak, hungry, and low of energy. Not eating breakfast can also make it harder to lose weight since your body has not eaten since the previous day. It’s recommended to eat a high protein breakfast to restart your metabolism for the day, which in turn will help you lose weight better than if you skipped breakfast.

I would suggest for a high protein breakfast to eat one soft boiled egg, 4 stalks of asparagus, 1/4 cup gluten-free quinoa or brown rice, and a  sugar-free yoghurt or kefir smoothie. This breakfast would be high in protein, vitamins, grains, vegetables, and fruit. The perfect way to start the day which will keep you full until lunch time. This is also perfect for someone who does not have a lot of time to cook. This can be prepared in under 15 minutes.

Tip: I don’t own any egg cups which meant I needed to be creative when serving the soft boiled egg. I found some of our ice cream dishes, flipped it over, and used the base as the stand. It was easy, pretty, and frugal since there was no need to purchase anything.

Soft Boiled Egg And Roasted Asparagus
Recipe Type: Breakfast
Prep time: 2 mins
Cook time: 12 mins
Total time: 14 mins
Serves: 1
Roasted asparagus with a soft boiled egg, perfect for a high protein breakfast when you don’t have much cooking time.
  • 1 egg
  • 4 stalks of asparagus
  • olive oil
  • salt
  • pepper
  1. Preheat oven to 400°F. Wash and dry the asparagus. The end of the asparagus, the tough end, is not any good. If you hold both ends of the asparagus and bend it, the tough part breaks off. Place in a pan and lightly drizzle with olive oil and season with salt and pepper, cook for 12-14 minutes. Boil a small saucepan of water over high-heat, reduce temperature to bring to a simmer over medium-high heat. Add egg(s) to saucepan and simmer for 6 minutes. Drain and rinse in cold water. Serve immediately with asparagus. Cut the top of the egg off with a sharp knife or break off with your fork.


posted by on Food & Cooking

Late the other night I started getting hungry and wanted some Asian food. We were out of what I needed to make a stir-fry which made me decide on a noodle soup. The flavors of this really complement each other, I love the hint of cayenne pepper. You may be unsure of the egg although it is really common in Asian soups plus it gives it a nice flavor and protein.

Asian Noodle Soup With Egg
Recipe Type: Soup
Cook time: 8 mins
Total time: 8 mins
Serves: 1
A delicious Asian soup that tastes better and is more healthy then Ramen noodles.
  • 1 small handful Thai Kitchen Vermicelli Rice Noodles
  • 1 cup vegetable stock
  • 1/4 tsp fresh grated ginger
  • 1 small garlic clove
  • 1 egg (optional)
  • small dash of cayenne pepper, to taste
  • 1 tsp soy sauce or Coconut Aminos soy replacement
  • 1/4 cup diced mushrooms
  1. Add all ingredients except the egg to a small saucepan. Bring to soft boil. Once the noodles are soft crack the egg into the middle of the pan to poach, cook until the white around the yolk is cooked. Enjoy!


posted by on Food & Cooking

After going gluten-free one of the things that I disliked most was not being able to go to one of my favorite places, Panda Express. All of their food is wonderful, my favorite was the orange chicken since it was kinda spicy and sweet at the same time unlike most orange chicken I have had. I will now occasionally go to Pei Wei and order their G-free sweet And sour shrimp and Spring Rolls which I highly recommend. Even though I can go to Pei Wei I wanted some Asian dishes I can make myself since I love the cuisine so much.

My mom bought me some Thai Kitchen rice vermicelli noodles the other day so I decided on a Thai stir-fry since I wanted to try them out.

Tip: If you smell melting plastic you probably placed the noodle box on the very hot burner which is now melting the plastic. I may or may not of done that myself. ;)

While thinking of Panda Express’s food I remembered seeing their beef and broccoli. I decided I would make a mushroom and broccoli. I wanted to make this vegan since we try to only eat meat about once a week. I also made this kinda sweet with a small kick of spice so it would have a good flavor balance. If you want it more spicy just double the cayenne pepper.

This stir-fry is gluten-free, dairy-free, vegan, corn-free nut-free, refined sugar-free if you don’t use the optional molasses,  and you can easily make this soy-free if you use Coconut Aminos soy sauce substitute.

Thai Mushroom And Broccoli Stir-Fry
Serves: 2
A vegan Thai stir-fry with mushrooms and broccoli. It is also gluten-free, sugar-free if you leave out the optional molasses, and can be soy-free. It is full of flavor and has a sweet and spicy sauce.
  • 2 Tablespoons plus 2 teaspoons agave
  • 1/2 tsp molasses (optional)
  • 2 Tablespoons soy sauce or coconut substitute.
  • 1/8 tsp cayenne pepper
  • 3/4 tsp white vinegar
  • 3/4 tsp ginger
  • 1 1/4 tsp garlic
  • 1 1/2 tsp tapioca starch
  • 2 cups mushrooms
  • 2 cups broccoli florets
  • 2.2 oz rice noodles (about 1/4 a box of the Thai Kitchen brand)
  • 1/4 cup vegetable stock
  1. Cook the rice noodles as the directions on the box suggest. While the noodles cook combine the first eight ingredients, the agave through tapioca starch. Pour sauce in skillet. Add broccoli florets and mushrooms to skillet. I cut my mushrooms into 1/2 inch by 1-2 inch logs. Add vegetable stock, cover and steam on high for three minutes. Uncover and add noodles, stir well and serve.