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Day 6: Precursor to a Sick Day(s)

I wasn’t feeling too well, so my appetite was a bit random, to say the least. Here are the highlights, though. Remember that chia cereal? Well, here it is:


I mixed it with water this time, and I noticed a discrepancy on the package as it says to add 4 tablespoons (1/3 cup) of liquid, but 4 tablespoons is only 1/4 cup. So, I tried 2 tablespoons of chia with 4 tablespoons of water, and it gelled nicely. It looks like potting soil. I was surprised at how sweet this flavor was, but I wouldn’t want to eat a bowl of chia seeds on their own. It is definitely a “health food” type item. If you like whole grains, grassy flavors, and little seeds, this is for you. I am totally granola that way, so I love this stuff.

Next up was a bran muffin-top:


I essentially used this recipe, though I don’t have formal numbers as I literally threw in what I had on hand. I used rice bran for the wheat bran, cottage cheese in place of the Greek yogurt, added 3/4 cup shredded zucchini and raisins. I’ll have to perfect these, but check out the recipe, I’ve made it a couple times now, but I have yet to solidify a variation. I also halved the recipe. Another health-foodie item, but I used to love bran muffins.


A graham cracker + chocolate chip bowl. How nice! There were countless (literally) other snacks today, but I soon found out that apparently my appetite spikes wildly right before I get sick. Not a bad plan, I suppose.



Leftover millet salad, with last night’s millet, over a little spinach, a bunch of shredded zucchini, with a few black olives and green onions on top. The zucchini and millet went well together, almost taste tabbouleh-ish.


A quick walk to the store yielded a few packages of this salsa as it had a short date and was on sale for $1! But really, this salsa is arguably the best grocery store salsa one can buy. Plus, it deserves bonus points since it says “GF” right on the package. The mild is good, but the medium is probably my favorite. A little spicy for some though, so I stuck with the mild.


Uncooked rice pasta

Uncooked rice pasta

I wasn’t feeling the regular dinner, so I cooked up the last of this fancy-pants rice pasta. Though it was $7 for the bag, it has lasted for four meals. It looks like frills or lace, I bought it because it was beautiful (oh yeah, and GF).


And then I ate some of it, and got to sleep as quickly as I could.


What does a GF sick day look like? Stay tuned.


Day 5: Snacks All Day

Before Spinning this morning, I started with this lovely, desperately ripe, peach:


Post-workout involved a very tropical Green Monster + some graham crackers + peanut butter:


Tropical Green Monster

1 1/2 cups spinach
1/2 banana
1/2 cup So Delicious coconut milk
1/4-1/2 cup orange-mango juice
1/4-1/2 cup water
1/2 cup ice cubes

Blend. Drink, patting yourself on the back for drinking an island flavored spinach salad.



Well, I’ll just call that a pre-lunch snack. More Katharine Hepburn brownie and So Delicious coconut milk.

Next came the real deal:


This was a bit of an experiment, but I was inspired by this frittata. It is 1 local-farm egg and 1/4 cup of cottage cheese, scrambled. It is almost more of a porridge. I then baked a royal purple potato, sliced it, and topped the whole thing with pepitas. This will be happening again.


Before dinner I made some muffins. These are from the 2003 issue of Gourmet. The funny-looking one above is a muffin top.

GF Everyday Blueberry Muffins

Adapted from Gourmet

6 tablespoons butter
1/3 cup whole milk (or buttermilk)
1 large egg
1 large yolk
3/4 teaspoon almond or vanilla
1 3/4 + 2 T Featherlight Flour Mix (Or try the GF mix of your choice)
1 teaspoon xanthan gum
3/4 cup sugar
2 /12 teaspoons baking powder
3/4 teaspoon salt
2 cups blueberries
3 tablespoons butter
1/2+ cup Featherlight Flour Mix (Or try the GF mix of your choice) (You may need to add more)
3 1/2 tablespoons sugar

Follow the directions here. Just add the additional ingredients along with the other dry mixture.

Honestly though, I’m ready for a new muffin recipe. Anyone?





Cheese enchiladas, spiced millet, and avocado. We often have rice with this dish, but this time I opted for millet, and it was a nice change.



I added a small spinach salad to mine. I like nuanced enchiladas, like cilantro-caramelized onion filling, black beans, rice, or ones filled with potatoes. This time it was cheese though, through and through.

GF Everyday Cheese (and more cheese) Enchiladas and Sauce

Sauce derived from this book (“American Wholefoods Cuisine”)

1 clove garlic
1/2 onion, chopped
1/4-1/2 cup green pepper (optional)
1/2-1 minced jalapeno or adobo chile
2 tablespoons oil
1 1/2 teaspoons (to taste) chili powder
1-1 1/2 cups tomato puree (I usually drain a 28 oz can of tomatoes and use the tomato juice)
1/2 teaspoon Mexican oregano (optional)
1/2-1 teaspoon ground cumin
1/2-3/4 teaspoon salt (to taste, be careful)

Sautee the garlic, onion, and pepper in oil, for about 5 minutes. Add tomato sauces and spices, then simmer, uncovered for 10-15 minutes, until it has thickened to desired consistency. This results in a chunky sauce, but feel free to puree it. I leave it chunky and call it “homestyle”. When you first make this, watch the spices and taste often. If it gets too spicy, just add water or tomato juice/puree by the tablespoon.

Enchiladas derived from the back of a can somewhere, some time.

(Feel free to adjust this to fit what you have on hand. Black beans, onions, potatoes, and other vegetables are great added to the mix, but you may need more tortillas.)
6-8 corn tortillas, warmed and softened
1/2 cup cream cheese, mascarpone (the best, I swear), cottage cheese, sour cream, or Greek yogurt
1/2 cup salsa or diced tomatoes
2 cups shredded cheese of choice
Enchilada sauce
Olives, avocado, green onions, cilantro

Preheat oven to 350. Spray an 8×8 inch pan, or equivalent size (I often use a 10 inch round quiche dish or iron skillet). Mix cream cheese, salsa, and 1 1/2 cups of shredded cheese together in a small bowl. Stack the tortillas on a plate, and, one at a time, spoon a few tablespoons of the filling into the middle. Roll tortilla and place in pan, seam side down. Repeat until all the tortillas/filling are used up. Pour enchilada sauce (about 1-1 1/2 cups) over tortillas, cover with foil, and bake 20-25 minutes. Remove foil, top with remaining cheese, and olives if using, then return the pan to the oven and bake until cheese is melted and bubbling.

I cooked the millet according to the instructions, but used vegetable stock instead of water, and added an adobo chile during cooking, which I removed prior to serving. A nice kick!

Day 4: Soup and Bread (Again)

I made graham cracker dough the night before, so first thing this morning the rolling pin hit the counter. The dough is derived from Rebecca Reilly’s recipe for graham crackers. I’ve made some changes, and will be posting at The Cinnamon Quill soon. But, I made a bunch of cookies (er, crackers), a pie crust, and this little apricot tart for somebody’s breakfast:


I’d give you the recipe, but really? It wasn’t such a big hit. I pressed the crust into a small springform pan, then whipped together a tablespoon of butter, 1/4 cup cream cheese, 1 egg yolk, and 1/4 cup-ish of sugar. I then placed the apricots on top, sprinkled with sugar, and drizzled the top with honey. Then I baked it (30 minutes or so?) until it was set. It certainly wasn’t bad, just not something I’ll make again. A great way to use up a couple of ripe apricots though.

Then came some more morning goodness, for me:


Some graham crackers (a little peanut butter), and a glass of diluted orange-mango juice. I always dilute fruit juice, as I find it much too sweet to drink straight.

I got to using up that zucchini by making a big batch of soup to freeze. Oh, and to eat for lunch.


Farmer’s Market Zucchini Soup

Adapted from here, by GF Everyday

1 tablespoon olive oil
1/2 onion, diced
3 cloves garlic, chopped
4 cups zucchini, chopped
1/4 cup split peas
3+ cups vegetable broth
Herbs and spices of your choice (I used rosemary, thyme, tarragon, sage, white pepper, ground celery)
Half and Half
salt and pepper, to taste

Saute vegetables in olive oil for about 5 minutes, until flavors start to blend. Add the split peas, broth, and herbs (to taste). Bring to a boil, cover loosely, then simmer, about 30+ minutes, until vegetables are cooked, and split peas are soft. Remove from heat and use a stick blender to puree. Add 1/4-1/2 cup of half and half, if desired. Reheat, and serve.

Because I froze most of it, I didn’t add the half and half. I’ll add it when I actually use the soup, some time down the road. I garnished it with some grated carrot and thyme, because I can’t get enough thyme lately.



Since we were headed to the gym, I needed a wholesome snack. I’ll call this “Raw Gran-Oatmeal”. Basically, I soaked 1-2 tablespoons each of pepitas, raisins, a dried fig, flaked dried coconut, almonds, and 1/4 cup of oatmeal in water, overnight (in the refrigerator). I removed it and pulsed it in the food processor to granola consistency, and ate it. I thought I’d eat it with coconut milk, but it ended up being very heavy. It’s an interesting idea, but this was a bit heavy for me. It has potential, but I haven’t figured it out yet.


Savory Caprese bread pudding, sauteed mushrooms, simple tomato sauce, and Parmesan fries.

This was incredibly simple, and satisfying. I used up a loaf of Bette Hagman’s yeast-free zucchini cheese bread that I had in my freezer. It was a decent quick bread, but a little heavy on the baking soda taste for my palate. I froze it (well, about two-thirds of it), and saved it for a rainy day. Or, a day I wanted to make bread pudding. There wasn’t exactly a recipe for the bread pudding; I just gained inspiration from here and here, and worked with what I had.

GF Everyday Savory Bread Pudding

2/3 loaf of bread (8-10 slices?)
6 oz Mozzarella cheese, thinly sliced or grated
2-3 eggs
1-2 cups half and half or whole milk
2+ fresh tomatoes, sliced
Reserved breadcrumbs for top
Fresh basil
Dried oregano

This isn’t much of a recipe, as I just used what I had. Butter an 8×8 glass pan, layer the bread slices, cheese, and tomatoes. I repeated this twice. I then mixed the egg and half and half together, and poured over the lot until it was all moistened. You may need more egg/cream, depending on the bread you are using. Let stand for 5 minutes, to let the bread absorb the liquid, and to let the flavors to blend. I topped it with breadcrumbs, basil, and oregano, covered, and baked at 375 for 30ish minutes, until it was set.

The fries are perfect (I take no credit), and the recipe is available here. They have been made again and again in this house.

The tomato sauce was just a 15 minute tomato puree seasoned with some basil, oregano, garlic, lemon, agave, and a few other spices. And, the mushrooms were just sauteed in a little olive oil, along with a splash of white wine (I guess red would have been better), and a little more thyme. A theme, apparently.


So, why did I start another food blog?

Cherry Pie, again

I’ve been diagnosed with celiac disease for over six years now; the only “cure” is to maintain a gluten-free (‘GF’) diet. Since then, I’ve started preparing nearly all my own meals, and have drastically altered my grocery and kitchen routines.

In addition to staying on track with my diet, I also try to stay healthy, fit, and informed about all the different approaches to living and eating.

Navigating the world of gluten-free food can be a bit challenging at first, but, if you are like me, you may discover more options than before your diet imposed ‘restrictions’.

My hope is that you will see from my everyday life that it is possible to take control of your eating and health, even while on a GF diet.

I’ve largely converted to eating vegetarian, and am increasingly interested in the raw food movement, veganism, organic and local eating, and supporting ethical agriculture. I try to simplify my diet in terms of nixing scary additives and eating lots of fresh produce and good fats.

I see food preparation as a way to embrace the pleasures of eating in an informed way; knowing that I am the one who has chosen quality ingredients and that the food has been made according to my specific needs. It is my ‘rebellion’ against passive consumerism, though I am far from perfect, and am constantly learning and adapting.

Daily, I embrace the arts of the kitchen, to join the protest against the idea that commercially prepared food is somehow superior to what I can make myself.

The daily kitchen.

The daily kitchen.

Still, there is quite a bit of moderation going on (not to mention a lot of cooking/baking flops), but I’m working on it:


Sprinkle cereal happens.

The idea for this site stems from wanting to host a collective food diary featuring a different set of GF meals, every day, for a year. It would be a grand mosaic of options put together by the many faces of GF eaters everywhere. Interested in contributing? I’d love it! Drop me an email and we can chat.

I also run The Cinnamon Quill, where I document my baking trials and recipes.

Here, I will primarily focus on the food I eat every day, quick and simple recipes, lifestyle tips, a bit of fitness, useful products, and other food news.

I read countless food blogs, and credit many with keeping me motivated in good food and a healthy lifestyle. My grand hope is that GF Everyday will do the same, though broadcast from a slightly different outlook. I am not always able to participate in some of the trends that the blog foodies are touting (like Ezekiel bread, wheatgrass, many energy bars), so while I face some ‘limitations’ I have discovered a slew of alternatives, and hope to share those with you.


Thank you for stopping by; feel free to ask any questions, though I may not be able to answer them, I can direct you to someone who can. I may be reached via the comments, or by emailing me at wayofbaking at gmail.com