I added a couple of items to my breakfast routine. Eating a banana, steel-cut oats, and a boiled egg everyday gets boring. I found the below items that are all gluten-free, wheat, dairy, and soy free. Also,”So Coconut milk” is my jam, haven’t had any issues with it.
Apologies for the quality of the pictures, my iPhone sucks!
This past week was the war of the meatballs for me. I made homemade ground turkey and beef meatballs. Turkey meatballs were way better. I seasoned both with the following fresh ingredients:
- garlic infused olive oil
In the turkey meatballs you can taste the flavor, not so much in the beef meatballs. I made the turkey meatballs for spaghetti using the same sauce recipe from last week. It came out pretty good and lasted for 4 days. Then I made the beef meatballs with sweet peppers and rice. I tried to make a gravy out of the drippings with the gluten-free flour, I was NOT successful and cheated. I added ketchup to the drippings and anything else I had, and as a result I made my first ever BBQ sauce! I did not complain, it was my lunch for the week at work. Since it was such a heavy lunch, for dinner I made turkey sandwichs with gluten-free bread, lettuce, tomato, bacon, and Dijon mustard. I bought the turkey lunch-meat from Trader Joe’s, no garlic or onion, all natural herbs.
By Friday I was all meat out! When I return from vacay, I’m going to do only fish, shellfish, and try tofu for a week. Sick of meat and potatoes. Friday night I made amazing tuna cakes with items I had sitting around. My recipe below:
- 2 cans of tuna in water
- Half a lemon (for the juice and zest)
- Dried basil, parsley, oregano
- 1/2 cup of cooked cold quinoa
- 1 tsp of Dijon mustard
- dash of hot sauce
- 1 egg
- 1 tbsp of water (used tuna water)
Mixed all ingredients in a bowl (except the egg) and tasted. I like a tangy taste so I added a little more mustard. Once it was seasoned to my liking, I added the egg and formed 4 tuna cakes and placed in the fridge for 30 minutes. After 30 minutes, I cooked the cakes in a non-stick pan using 2 tbsp of olive oil and a little butter. Cooked each cake 4/minutes per side. They were delicious and moist! Using quinoa instead of breadcrumbs is my new thing.
Yesterday I went out for dinner for the first time in a while, and yes I was worried I would not be able to eat anything. But! I’ve noticed lately many popular chain restaurants now serve healthier, gluten-free, options and provide nutritional information on their website. I had dinner at BJ’s restaurant http://www.bjsrestaurants.com/menu and had their chicken and spinach quinoa. Of course it had onions, mushrooms, and I’m pretty sure garlic. I requested no onions and the waiter said “sure, no problem”. . . I sighed with relief lol I could have asked without mushrooms too, but I decided to just push them to the side. I definitely tasted the garlic but hey, I removed one of the two evils. 😉 Overall it was a tasty meal and no tummywoes! 🙂
This next week should be interesting since I will be eating out everyday, but might may a trip to a local Whole Foods near the hotel. Should be an adventure!