Heal your gut. Heal your life.
I used to think of Lady and the Tramp when I thought of spaghetti and meatballs. When I initially went gluten free all I could think was, “So sad. Never again will I be able eat them.” And now when I think of spaghetti and meatballs I think, “Yum! Delicious. Give me a second helping!” And especially when I think of this Gluten Free Spaghetti and Swedish Meatballs dish.
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Today I have a Roasted Brussels Sprouts, Grapes and Walnuts recipe for you!Were brussels sprouts your least favorite vegetable growing up? How about walnuts for a “nut?”
Were brussels sprouts your least favorite vegetable growing up? How about walnuts for a “nut?”
Neither were a huge favorite for me. As a matter of fact, I never even had brussels sprouts until I was in college. And walnuts, especially those in desserts, made me gag – literally!
Today I eat both – very frequently. I still would never put walnuts in desserts. There is something about a soft dessert mixed with a hard walnut that does not sit well with me.
Brussels Sprouts are loaded with Vitamin K, Vitamin C, Folate and Vitamin K, among many other things. They contain about 60 calories per 1 cup and approximately 4g of both fiber and protein. They are, of course, naturally gluten free.
Walnuts are loaded with omega 3 fatty acids, manganese, and copper. They contain about 163 calories per 1/4 cup, are low in carbohydrates and sugar and provide nearly 4g/protein and 2g/fiber. Walnuts are a great anti-inflammatory and have been proven to help improve blood pressure. Again, they are naturally gluten free, but with walnuts keep in mind that many times when they are not in their “raw” state, they can be coated with candy-like flavors, seasons or other things that do contain gluten. Make sure to eat them raw, roast them yourself or check the packaging!
I found 2 awesome recipes in the Whole Living magazine. I made versions of them recently, and all I can say is –> WOW! My versions are simple, easy and gluten free. Also, they are super stylish on the fall dinner menu!
Today, of course, are the Roasted Brussels Sprouts, Grapes & Walnuts! (again, these are versions; definitely not the same)
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Xox,
SKH
Today I want to teach you how to make gluten free mashed cauliflower potatoes.
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You want Spaghetti, but you aren’t looking for the grains. Fall is your chance and the perfect opportunity to perfect a gluten free fall spaghetti with spaghetti squash. Last April I showed you How to Make Simple Spaghetti Squash. Take a peek to remember how easy it is!
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I want to teach you how to cook beans from scratch.
But first, before you even consider this, make sure you can digest beans. If you know you can’t, then proceed with caution or how to digest beans learn .
I have already made it to Day 3 of my 21 Days: Reduce, Relax, Rejuvenate. I admit that some parts are going better than others. Such is life, you know?
The best part has been the food part. 1 c. of coffee per day is hard for me. Very hard. I don’t get the withdrawal headaches or anything like that, but I just love the taste of it so much. Cutting back is good for me, though. And sugar? Fairly easy. So far, I have just had a little watermelon at random times during the day. My body is fairly used to low sugar, but I was eating a ton of fruit every day. That is somewhat hard to part with, but again….all that fruit is simply not needed.
No alcohol. No coffee. A reduction in fruit. Couple that with no gluten….what the heck am I eating?! Food! Still real food and a lot of real food!
I’ll be adding more in as I go, but this was a great start.
I knew I wanted to make beans a part of the carbs I’d be eating. Between them and the quinoa, I’ve been mixing up some great eats. But canned beans, especially canned beans with salt, are not anything I wanted in my diet. Ever looked at the sodium content in a can of regular black beans? Or how about the other preservatives contained in that little can? Quite obviously you can buy beans that are “no salt added,” which I do sometimes because there are brands out there that add nothing to those cans except the beans themselves.
But I’ve always wanted to make my own beans and decided that now was as good of a time as any. In September the annual Bean Festival will come to town again. Last September I bought my beans there. Due to my huge passion for cooking now, I am finally getting around to use them.
Beans rock because if you buy them in bulk they are super cheap and have high mileage. They are a perfect pantry staple.
So you have a bucket of dry beans….but how do you cook them from scratch? All it takes is time and any “flavorings” you might want.
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And that is it! Depending on what type of beans you have, your actual “cook” time will be more or less than 1-1.5 hours. Just keep an eye on them, testing for the texture you like most. I strongly recommend adding an herb or spice you like (such as cilantro, basil, sage, etc.) to the beans while cooking. The cilantro instantly added so much flavor to them, without salt or anything else!
Do you like cooking food from scratch? Or do you think it’s too time-consuming and cumbersome?
Xox,
SKH
Pre-packaged salad dressings are, for the most part, junk! They are filled with chemicals and preservatives we’re likely to have never heard of! Not to mention, many salad dressings have gluten in them. I used to just use olive oil on my salads until I started making this Homemade Salad Dressing.
I could have whipped up a more creative name than Homemade Salad Dressing, but there is no need to be fancy when that’s what this is.
It’s basic. It’s homemade. It’s a salad dressing. And it’s awesome!
What is your favorite salad dressing?
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Xox,
SKH
