Today ended better than it began. I am always elated when I have the stamina to cook dinner. In my quest to use up the rest of the cauliflower and make headway on the cabbage that I bought over three weeks ago, stir fry was in order. I love cabbage. Not only is it versatile and can be paired with almost anything, but it cooks down in mere minutes. I don’t bother slicing it to thin. A quick wash, rinse, and into the pan with olive oil, minced garlic, and onions. These last three ingredients are staples in my kitchen along with celery and carrots. Next in was the cauliflower and broccoli (for color). I add about a cup of veggie broth, a dash of apple cider vinegar, cracked black pepper, salt, onion powder, and garlic powder. I let this simmer and cook down while the veggies get nice and tender. It is times like these when I wish I had a gas range and not my flat glass top. Gas is just so much better when you need to toss and stirfry veggies. I love to see the flames lick the bottom of the pan, and gas is the only way to get that nice charred taste to food, it is just not the same cooking on electric but I digress.
This is one of my favorite meals, quick, easy and healthy. I roasted the last of some sweet potato fries I had cut last week, sprinkled them with a pinch of brown sugar and sea salt and my meal was complete. The last addition was the crispy tofu to add some protein and substance to my meal. Who says being a vegetarian is boring! Meanwhile, I have pinto beans in the slow cooker. I am feeling like taco salad later in the week. I topped off today’s dinner with a slice of my carrot cake. It tastes even better three days later. I typically don’t like to eat late, but tonight’s meal was filling and not at all heavy. What did you have for dinner tonight. Share your meal! Recipe Wednesday tomorrow and I promise I will actually post a recipe this week. Signing off.
the gluten free chef
I wanted to give a shout out to everyone who commented and gave me some insight to my first Questions to Readers post. I have been amidst a terrible flare up this week which unfortunately leaves me mentally and physically out of it to say the least. In general, I want to make sure everyone knows that I appreciate you and read your comments, and that I am grateful even if I am not able to personally respond to each one of you.
the gluten free chef
On manydays I have IBS, nausea, upset stomach, and all of the above. Usually, I attribute it to my fibro or side effects of my medication and/or complications of both. But then there are days when I can tell that I am experiencing an allergic reaction to some unknown source of gluten. When this happens I try to retrace my steps and figure out what I could have possibly eaten that had a trace amount of gluten. Sometimes, I can pinpoint the product but other times, I am left dumfounded, as most of my diet consists of fresh organic produce and whole foods that I prepare usually from scratch. These moments, I am left scratching my head while sick trying to figure out the source of my stomach troubles .Then today it hit me, what if some of the medications that I take, contain trace amounts of gluten? I mean aside from side effects of nausea or stomach cramping, which are not side effects of every medication, what if the components of the medications have derivatives of wheat or are processed in a factory that processes wheat. I had never given this any thought before tonight. I haven’t had a chance to do much research and wanted to put it out there for any of you who might have information or could potentially point me in the right direction on where to look.
I looked on the back of a few of my prescriptions and the labels are nothing like food labels. How do we find out what these medications contain? What are the extra ingredients made of? The fillers? Could I perhaps be feeding myself gluten several times a day? Are there gluten free medications? I don’t know the answers and I am to tired and nauseous to do any digging at the moment. What do you guys and girls know about this topic?
Looking for answers,
the gluten free chef
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