While I’m detoxing, I need extra flavor and extra veggies. This recipe combines both with flair!
Spray skillet with oil of choice
Wash and slice one basket whole fresh mushrooms
Place mushrooms in skillet over medium heat
Add 1/4c GF worchester sauce
Add 1/8c Boar’s head spicy mustard
Simmer and turn until they darken.
Eat alone or add to a bowl of quinoa kale. I used Path of Life frozen mix from Costco below.
The staple gluten free items available at Trader Joe’s are endless and cost effective. If you are lucky enough to have access to one near your home or while traveling, you will find consistency in their offerings.
While on our current trip to Chicago, I was able to score a room at the Homewood suites. We like staying here because one room has a living area with a fold out sofa for the kids as well as a refrigerator, stove and microwave.
This allows us to pop into Trader Joe’s, pick up some favorites and be prepared for back up meals.
My typical buy list (at home) consists of:
Gluten free rolled oats
Gluten free pretzels
Joe Joe’s Gluten free cookies
BBQ sauce
Gluten free chicken breast nuggets (frozen)
Gluten free multi grain bread
Gluten free cornbread mix
Gluten free mini chicken tacos (frozen)
Broccoli and kale slaw (bag mix)
Organic creamy tomato soup
Taco seasoning mix!!! (I use it for chili too)
Fruit bars (variety)
Individual bags kettle corn
On the road, these help us out:
Add to it their gorgeous and affordable flowers, fresh fruit a plenty and variety of vegetables (chopped, frozen and in fresh picked form) and you have more than enough variety for a cost effective, allergy friendly diet.
In the frozen veggie section you can also find chopped cauliflower, shelled edamame, shredded carrots, organic corn and more!
Stop in. Grab a list of gluten free options from the desk and shop a plenty!
Kale is one of the more polarizing things in life. Like cold weather, lipstick and exercise, you either love it or hate it.
Being in the healthier phase of my life, sans kool aid and little Debbie cakes, I have turned to all things green. Matcha, green juice, celery, zucchini, avocados and kale seem to be among the foods that I actually prefer to munch on.
I haven’t found a prepackaged kale chip that suits me. They seem to be coated or soggy. In search of something enjoyable, I started experimenting.
The recipe below can vary based upon what you sprinkle on top but I found to be enjoyable.
2 bunches fresh organic kale, washed, destemmed and torn into bite size pieces.
Dry with a paper towel
Place kale on top of wax paper (or parchment) coated with spray oil, then spray kale, with preferred oil. I like avocado or coconut spray.
Sprinkle seasoning of choice on top. My favorites are either Wild Tree rancher steak rub, garlic blend or onion blend.
Sprinkle what makes you enjoy it most. Dry seasonings work best so the cook time remains consistent.
Bake at 350 for ten minutes. The kale will shrink and harden but not burn. You can cool on the cookie sheet when done.
Best when consumed immediately. Otherwise, poke a whole in a ziplock so it can breath. If housed in a sealed storage bag it starts to lose crispness.
Kale on.
Tifs Celiac Travels 