Cooking is the ultimate sensory experience. From the smell of fresh fruits and veggies, to the sound of sizzling pans, to the taste of perfectly melded flavors, I think there is nothing else I’d rather do than cook.
I love walking up and down the aisles of the grocery stores and fresh markets seeing what’s in season. As I see each thing, my mind begins to plan and put flavors together. It’s the nerdy, foodie kind of excitement.
In the last 6 weeks, I have been forced to see and experience food in a whole new way. By eliminating “fillers” like breads and grains (as well as all forms of sugar), I have had to get creative. I’ve had to figure out how to let veggies and meats stand on their own. It’s been a challenge that I happily accepted, and I’m honestly surprised by what I’ve found.
Grain-free, gluten-free, and dairy-free food doesn’t have to be boring. Go crazy with spices! Try foreign cuisine!
Bottom line, by getting a little creative, you can find some amazing and healthy options for you and your family…and they won’t break the bank.
Cauliflower Fried “Rice” :: This stuff is legit! I, like most people, love fried rice, and this recipe doesn’t make you feel as though you’re skimping on flavor! Plus, it’s inexpensive, is totally customizable, and can be either a side or a main dish. I originally got the recipe from here, but I changed it slightly so that it would fit into my diet plan.
- 1 large head cauliflower
- 2 carrots, chopped
- 1 shallot (or red onion), chopped
- 1 cup peas
- 2 slices bacon, chopped
- 2 eggs, scrambled
- 2 Tbsp Gluten Free soy sauce
- 2 cans beans (I use Black or Pinto depending on what flavor I’d like)
- 1 jar green chili salsa
- 1 can green chilis
- 1 large can diced tomatoes
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 pound ground bison (bison is super lean, but lean beef works too)
- 1 pound ground chorizo (adds spice and fat)
- 2 tbsp chili powder
- 1 tbsp onion powder
- 1 tsp cayanne pepper
- 2 cups beef stock
- 1 tbsp chipotle powder
- 1 Large head cauliflower
- 2 Tbsp butter
- fresh chives, chopped
- fresh parsley, chopped
- olive oil as needed
Cut up cauliflower and add to salted, boiling water. Cook until tender. Drain the water and add cauliflower, butter, and herbs to a blender, and puree. Add olive oil as needed to get them creamier. Serve under short ribs.
Grilled Brussel Sprouts
- 1/2 bag of large brussel sprouts
- 2 Tsbp olive oil
- 2 Tsbp balsamic vinegar
Cut brussel sprouts into quarters. Heat a skillet to med-high heat with olive oil. Toss in sprouts and sauté until fork tender. Add in balsamic vinegar and turn heat up to high. Cook until sprouts have a good caramelization on them. Serve.
Do you have any gluten-free, grain-free, and dairy-free recipes that you’d like to share? Please add them into the comments below!