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Archive for April, 2013

Gluten Free Foods – A Cheat Sheet

It’s always a challenge to think of quick and easy options when looking for healthy gluten free / dairy free foods. It can make living a gluten/diary free life seem daunting. Let me help you make it easier.

Below is a list of ideas. I’ve stayed away from the “gluten free” options available in the store. I try to to focus on “real” food and not buy the processed foods, however there are a ton of options in your local grocery stores today if you’re missing bread/pasta/etc.

I’ll continue to add as the ideas occur to me. Feel free to email/comment if you have more ideas, I’ll add them!

  • Fruit
  • Vegetables
  • Hummus
  • Nuts
  • Oatmeal
  • Quinoa
  • Rice
  • Beans
  • Lentils
  • Sushi (without cheese / use tamari instead of soy sauce)
  • Fish, Chicken, Pork, Beef
  • Corn Tortillas
  • Eggs
  • Dark Chocolate (check label to ensure no dairy)
  • Nut Butters (almond, peanut, sunflower)
  • Polenta
  • Wine / Liquor (Because its necessary, not clean)

Mom’s Spaghetti Sauce

This main course is a go to option – especially when traveling with access to a kitchen as there are few ingredients and they can be found most places. We even cook and bring with us camping! Only recently have I discovered how clean it really is! The trick to this sauce is the consistency – the chopping of the sausage after browning allows for a smooth sauce. Thanks Mom.

Ingredients:

1 pound Italian Sausage (I use Trader Joes Sweet Italian Chicken Sausage, however Mild works as well)

1 Yellow onion, chopped

2 – 4 cloves garlic, minced

1 Tablespoon olive oil

3 cans tomato sauce

1 Tablespoon Basil

1 Tablespoon Oregano

1/4 cup red wine

Directions:

Brown sausage in large pot – drain. Put cooked sausage in Cuisinart with chopping blade and pulse until very fine (or chop finely with a knife if you don’t have a food processor). Cook onion and garlic in pot in olive oil until soft. Add in sausage and all other ingredients. Bring to a boil, reduce heat to low and simmer for 2-3 hours. Serve with noodles – Rice noodles, Spaghetti Squash and polenta are great gluten free options.

The Tenth

“For every nine people who denounce innovation, only one will encourage it….For every nine people who do things the way they have always been done, only one will ever wonder if there is a better way. For every nine people who stand in line in front of a locked building, only one will ever come around and check the back door…
“Our progress as a species rests squarely on the shoulders of that tenth person. The nine are satisfied with things they are told are valuable. Person 10 determines for himself what has value.”

Za Rinpoche and Ashley Nebelsieck, in The Backdoor to Enlightenment

Amy’s Quinoa Salad

This salad was introduced by Amy last summer. We now use it as the base for a ton of meals including: eggs, lemon basil chicken speedies, tri-tip steaks, grilled fish of any kind…the list goes on! Very clean and healthy. Enjoy.

Ingredients:

1/4 Cup Olive Oil

2 Tablespoons Lime Juice

2 teaspoons Cumin

1/2 bunch cilantro, finely chopped

2 – 4 cloves garlic, minced

1 teaspoon salt

1 cup prepared and cooled quinoa

Misc. Veggies (cucumber, bell pepper, tomatoes, etc)

Directions:

Combine olive oil, lime juice, garlic, cumin and salt in small bowl. Pour the mixture into the quinoa and stir. Add cilantro and veggies. Stir and serve!