Oh geez you guys. I am drowning under school work over here! It’s nuts. I took just two breaks this weekend from homework. One to make these fab gluten free yogurt pancakes and the other to type up this post.
I will be nearly MIA to May. Until then you can find me perpetually buried under a mountain of biology, microbiology, and biochemistry. Almost sounds like I’m a biology major and not food science. I’ll tell you, you can definitely rest assured that the people out there keeping your food supply safe are well versed in the sciences!
I’m still getting the hang of juggling school work with family stuff. Thankfully my husband basically does everything but cook. And my kids have been pretty understanding as well. Still, my brain has been totally fried. The things I have forgotten this week are over the top: left the garage door wide open all day, forgot to pick up my kids from school (hit me like a ton of bricks while I was standing in line to buy tea!), forgot where I parked the car (that’s in addition to last week’s debacle), forgot my address, and who knows what the heck else I’ve forgotten!
Thankfully I don’t seem to have forgotten how to cook I don’t know about you guys but despite it being January raspberries have mysteriously been on sale and delicious.
I had a big ol’ container of yogurt that I intended to split up into small servings and take to school with me – because I mean seriously, why pay all that money for yogurt cups when it’s cheaper to buy the big one, right? Who needs to waste money on little prepackaged cups? I do, that’s who. Thank heavens for convenient packaging or I’d just starve at school! The idea was great but the time was slim & when it came down to it my time was too precious to waste on scooping out yogurt. Lame, I know, but it is sadly my truth.
Laziness however earned us this fabulous yogurt pancake recipe which I think I like even more than my original pancake recipe. So let’s drench these bad boys in syrup and get on with our day!…
Sunday was my last day of winter break before school started again. I had 4 weeks off to create and bake up a gluten free extravaganza but instead was stuck in a creative black hole. I came up with almost nothing and the few things I worked on were flops.
Maybe the excitement (and stress) of school finally broke the creative block because I was in the kitchen all day Sunday whipping up goodies. I had a few flops like a cabbage salad with shrimp which I did eventually make edible so we could eat it but will certainly never purposely make it again! However I had many more successes this time. I made some great yogurt pancakes which will be coming up soon.
And I made these fab gluten free zucchini & carrot bars with simplest yet most amazing bowl-licking frosting ever.
Now when I say bars what I really mean is cake. But hush now, if we say “cake” then it sounds bad. If we name some veggies and then follow it up with the word “bar” it seems like a viable nutritious option – so I’m leaving it that way because it’s after Christmas and I’m on a diet and I consumed a gazillion of them anyways. I cut them into 24 bars which gave them 189 calories each. And really they do have quite a bit healthy stuff in them! <— that’s me rationalizing, feel free to join me!
Funny story on how I walked off all the extra bars I ate. I got one of the best parking spots at school on Thursday! Super close to my classes, didn’t have to walk up or down a huge hill, it was fabulous! I was so excited. After my classes were done I still had time to burn before picking up the kids so I went & studied a bit. When it was time I trudged along 1.5 miles and up the hill to my car only to discover my car was GONE! My heart dropped to my knees. …
As I look down the barrel of the most difficult semester in my college career I can’t help but think: simplify. Everything else in life needs to be made easy. Of course “gluten free” and “easy” don’t often come hand-in-hand. Especially if you’re new to this kind of eating.
Are you new to gluten free? If you’ve decided to go gluten free, or been thrust into it by a celiac diagnosis, you may find yourself in the kitchen a whole lot more than previous. Dinner is often the easiest meal to make GF even if you’re relatively new to cooking from scratch: a protein, a veggie, and rice is a simple complete meal.
Now we move a step up from that to The Casserole. You can make your own roux and sauces to replicate those “cream of” soups that are often main ingredients in casseroles. However we don’t need that sort of complication right now. No you can make sort of an in-between: kind of a skillet dish, kind of a casserole, totally delish and most importantly uncomplicated.
The gluten free cheesy awesomeness you see in the pictures? All made from leftovers except the pasta….
Sweet Potato and Coconut Milk Soup. Sounds like a New Year’s resolution kind of soup doesn’t it? But the thing is, I actually created this recipe over a year ago and it was one of those “pretending I’m on Chopped” kind of scenarios.
If you’ve never seen the TV show Chopped, it’s a series where they give 4 chefs a random list of ingredients and they have 20 minutes to create a dish using all the ingredients (and of course there’s always some totally weird one thrown in).
For whatever reason I had a mostly empty pantry. Thus this soup was born and I am so glad it was! It has become one of our favorites and I love that it’s accidentally healthy. Gluten free, meatless, dairy free & even vegan as long as you don’t add the optional swirl of cream on top. I don’t use a single oil and the only fat comes from the coconut milk.
It’s spicy without being hot.
Plus it’s beautiful & makes for great lunch leftovers.
I suppose it is a good “diet” soup or “healthy” soup but I did it without meaning to and I love when that happens because it always tastes the best. …