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My First Gluten Free Meal

Live2BWell

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Live2BWell Enthusiast
Live2BWell
Posted

So, I am surprised - today is DAY #1 Gluten Free, and up until dinner I had done pretty simple stuff - just your everyday regular gluten-free stuff, but by early evening I was starving because I ate significantly less b/c of the less-than-gluten-free-friendly environment I was in. So, I stopped at Kroger (who now has a pretty nice "market" section that contains gluten free, wheat free, and organic type foods) ~ and ofcourse, the un-glutened o'natural veggies and chicken found at any grocery store :)

So I got creative - and made pasta and topped with chicken, fresh grilled veggies, and diced tomatoes with the juice (because I wasn't quite sure what else I could use to give it moisture) - then I topped it with some Cavenders seasoning (which is Gluten FREE - I was a bit thrown off by an ingredient called "Glutamate" ~ which is actually an amino acid, and unrelated to Gluten.)

We'll call my concoction

Jessica's gluten-free Special #1 (HAHA)

Ancient Harvest Quinoa Gluten Free Pasta

1 Chicken Kabob (Chicken Chunks, Yellow Pepper, Green Pepper Onion, & Tomato)

Fresh Green Beans, Seasoned (cut into halves)

1 small can chunk tomatos (with the juice)

Cavenders Greek Seasoning to Taste

1 TBS Olive Oil

Instructions:

Put oil in pan, heat, and add chicken kabob ingredients and fresh green bean halves - cook thoroughly, then add chunk tomato/juice and simmer

In seperate pot, boil water and add pasta - cook 6 to 9 minutes

Drain pasta. Serve simmered ingredients over the pasta (top with Cavender's greek seasoning) :)

Ok, so I am sure there is much I can do to improve this - because the pasta itself lacked flavor, but that's okay... all in all it was pretty good !!

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Juliebove Rising Star
Juliebove
Posted
So, I am surprised - today is DAY #1 Gluten Free, and up until dinner I had done pretty simple stuff - just your everyday regular gluten-free stuff, but by early evening I was starving because I ate significantly less b/c of the less-than-gluten-free-friendly environment I was in. So, I stopped at Kroger (who now has a pretty nice "market" section that contains gluten free, wheat free, and organic type foods) ~ and ofcourse, the un-glutened o'natural veggies and chicken found at any grocery store :)

So I got creative - and made pasta and topped with chicken, fresh grilled veggies, and diced tomatoes with the juice (because I wasn't quite sure what else I could use to give it moisture) - then I topped it with some Cavenders seasoning (which is Gluten FREE - I was a bit thrown off by an ingredient called "Glutamate" ~ which is actually an amino acid, and unrelated to Gluten.)

We'll call my concoction

Jessica's gluten-free Special #1 (HAHA)

Ancient Harvest Quinoa Gluten Free Pasta

1 Chicken Kabob (Chicken Chunks, Yellow Pepper, Green Pepper Onion, & Tomato)

Fresh Green Beans, Seasoned (cut into halves)

1 small can chunk tomatos (with the juice)

Cavenders Greek Seasoning to Taste

1 TBS Olive Oil

Instructions:

Put oil in pan, heat, and add chicken kabob ingredients and fresh green bean halves - cook thoroughly, then add chunk tomato/juice and simmer

In seperate pot, boil water and add pasta - cook 6 to 9 minutes

Drain pasta. Serve simmered ingredients over the pasta (top with Cavender's greek seasoning) :)

Ok, so I am sure there is much I can do to improve this - because the pasta itself lacked flavor, but that's okay... all in all it was pretty good !!

I find I have to use a lot of sauce or gravy on the pasta I make at home. The Old Spaghetti Factory makes a corn pasta and theirs is good without the sauce. Another thing I've found is I have to add a little more salt to the boiling water than I would with regular pasta.

sickchick Community Regular
sickchick
Posted

Go Go Jessica! B)

ohsotired Enthusiast
ohsotired
Posted

Jess sent me a text message with a picture of her gluten free creation, and it looked REALLY yummy!

Thanks for posting the recipe, girlie! One more recipe to add to my arsenal when I can finally restart the diet myself!

ek327 Newbie
ek327
Posted

good job, Jessica. My family enjoys Tinkynada (sp?) brown rice pastas much more the the quinoa or corn pastas. I hated the bean flour pasta. (threw it away, and would not eat it). Bolles pasta is ok, too. EnerG rice spaghetti is ok (white rice). I find, that unlike regular pasta, if you rinse the pasta under water when it is cooked, it does better. also, a little olive oil in the water prevents it from sticking to each other as much. Finally, don't overcook the pasta--it gets really mushy and gross.

keep being creative.

sickchick Community Regular
sickchick
Posted

Tinkyada is my fave too. I haven't turned it to moosh like I do the Quinoa Pasta! lol :lol:

lovelove

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