When I received the motherload of gluten-free products from BFree I wasn’t sure what to do. As a carb lover who is fortunate to not have issues processing gluten I don’t purchase gluten-free food. Sometimes I seek out extra gluten if I’m dining with someone who can’t eat it. With more product than freezer space, I figured I could give some to my biggest readers (my mom and grandma).
I am usually skeptical of alternative grain products. As a lover of food delivered via a tortilla, I was delighted when I saw the wraps. My first inclination was to approach the food like a child who first sees vegetables.
I touched it.
I smelled it.
I examined it closely.
All this before I put it in my mouth. Continue reading 3 Gluten Free Recipe Ideas
For a while quinoa was the IT food, boasting fiber and super high protein. Spellcheck still squiggles under quinoa suggesting a misspelling. While fun to say and less fun to spell, I received two quinoa mixes in the mail from Pereg to review. The have nine different varieties to chose from.
Similar to other ready-to-go grain mixes, these come in an assortment of flavors. I have quinoa with spinach and with vegetables. Where Pereg differs is that these are gluten free, vegan and kosher (known as the culinary trifecta). They are also non-GMO, which could make it the superfecta.
My last quinoa stint was a few years ago when I bought a 4-pound bag at Costco. Based on the advice from a cooking instructor, this was the most economical way to purchase the grain. It has become far more accessible since then and the price has come down a bit. Pereg goes for about $4 a box.
Here’s a quick video on how to make the super grain if you hate reading directions.
Quinoa Mix Review
Following the instructions on the box, this mix cooked up perfectly. When I had the mondo bag years ago (I did eventually finish it), the quinoa could come out gummy or would have a bitter taste. The other issue I ran into was rinsing it before cooking to try to remove bitterness. Finally, the cooking time was never consistent.
None of that occurred with Pereg’s mix. The quinoa was light, fluffy and sweet. The mix I made had currants which could be the source of the sweetness. It was done cooking a few minutes before the recommended 15 minute lower limit. Total cooking time is about 30 minutes including water boiling and letting the quinoa steam before fluffing with a fork. Skip the hassle of making your own quinoa and give these packaged mixes a try.
It doesn’t get easier than this for new cooks.
Bachelor Tip: I made chicken to go with the quinoa. Marinade a few chicken breasts in Italian dressing before cooking in your cast iron skillet. Think of it as a flavor bath.
“Is there anything you don’t eat on a tortilla?” a friend commented on a recent food pic.
Looking through my food-heavy feed on instagram I realized the common theme: tortillas and carbs.
I recall learning about the food pyramid but my journalism background may have led me to invert it and consume an ungodly amount of carbs and whole grains. Thankfully my Italian metabolism destroys them like pac-man chomps ghouls.
Previously, I claimed there were only three things preventing me from being the next Bachelor:
- larger pecs
- being a douche
Continue reading Confessions of a Carbivore – A Day Without Carbs