Favorite Recipes–Poppers, Asparagus, and Quinoa

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In addition to being healthy, quinoa also has the ability to make you fill full and satisfied after a meal. My husband and I love cooking 1 part of uncooked quinoa in 2 parts boiling water until the quinoa becomes nice and fluffy. We also like cooking asparagus in the oven at 350 degrees Fahrenheit in a little bit of oil and garlic until the ends become crispy. Once we remove the asparagus from the oven, we sprinkle feta cheese over the top and let the feta melt a little bit before serving. 

Then, to top off the dish, we add Poppers. I do not know about you, but I miss the taste of bread straight from the oven. The warmth, texture, and fragrance was bliss. Poppers (as I lovingly call them) fill the void in my life. You can visit the link below for this recipe (the author refers to these rolls as Pao de Queijo). The recipe calls for cheddar and Parmesan cheeses, but I have enjoyed experimenting with other cheeses, too. With a dish like this, it feels good to be gluten free! 

http://www.ourbestbites.com/2011/02/quick-brazilian-cheese-rolls-pao-de-queijo-2/

The Undiet: Day 1

I am trying a new program called the Undiet (by Meghan Telpner). The goal of Undiet is to transition me into a veggie-centered gluten free lifestyle. I have been on a gluten free diet for years now, but I am excited to spotlight vegetables. Dinner tonight was stir-fry. This stir-fry had red cabbage, broccoli, zucchini, ginger, turmeric, garlic, pepper, and cabbage, and carrot and was AMAZING. I would call this meal a success. Image

Veggie Trays

A couple months ago, my sweet nephew, Isaac, was blessed. I wanted to bring a veggie tray that would make the vegetables fun and exciting for my other nephews. These Oscar and Elmo trays were inspired by pins on Pinterest. Oscar is made of broccoli, olives, carrots, and ranch dressing. Elmo is made of cherry tomatoes, olives, carrots,  and ranch dressing.

Oscar and Elmo

Oscar and Elmo

Why “Gluten Free” and “Economics”?

Don’t worry, I use to shutter at those words, too. I still remember the taste of freshly baked bread and mouth-watering cinnamon rolls. I remember getting straight A’s in all of my courses and breezing through tests. Then celiac hit. Then economics happened. Fortunately for me, both turns in my journey arrived at the same time. What I thought was a detour became my new way of life. I stopped eating cereal, pizza, and doughnuts, and found myself struggling to finish a class. At first, I was discouraged when I walked past bakeries or saw classmates understand concepts at the tip of the hat. But, I finally realized that these precious moments I once scorned are shaping me into the person I NEED to become. I need to know difficulty in order to know excellence. I need to learn pain in order to know peace. I need to know chaos in order to know balance. I need to face fear in order to grow courage.

This blog is dedicated to my challenges, triumphs, recipes, and views as a gluten free economist.