Celiacs and the City

Breakfast Parfait

Breakfast is often the toughest meal of the day because: a) one is pressed for time, and b) one cannot think of interesting and delicious culinary delights so early in the morning. And yet, it is probably the most critical meal of the day because of its nutritional importance.

My solution? A healthy blend of dry and healthful ingredients that can be mixed and matched but still supply the morning nutrition essential for celiacs (and really, everyone).

I have glass jars full of: ground flax seed, powdered greens, chia seed, goji berries, raisins, cranberries, all types of nuts, fiber powder (you’ll want to make sure it’s  not made of gluten—Benefiber, psyllium husk, etc. are okay). To this, I add: coconut oil, wheat germ oil (a gluten-free kind), and honey. If I have fruit lying around, it’ll definitely go in as well (berries and bananas work particularly well). I add a small serving of gluten-free oats or corn flakes if I feel like it, both of which I can take in small proportions. Finally, the liquid part: almond milk or soy milk or rice milk, or even yoghurt or a yoghurt replacer. You can use real milk if the dairy doesn’t bother you.

Layered parfaits look nice but sometimes I just put it all in a bowl and lap up. Or in a smoothie as below, with some old bananas and other left over fruit. You can add some yoghurt and peanut butter to the smoothie to make it thicker and richer as well (check peanut butter label for gluten-free-ness).

Breakfast parfait in a Blender = Smoothie. Basically same ingredients!

This is my husband’s breakfast as well, and lately I’ve noticed that my house guests will readily join in. See? It’s not just us celiacs who could use a thought-free morning.

Peace,

Daisy

I love food with a bit of a tangy taste and this is one of my quick and easy dinners.

Ingredients
2 chicken breasts sliced in to strips
Half a pineapple, peeled and sliced
One handful of fresh coriander leaves chopped
3 cloves garlic fine chopped
1 large brown onion quartered
1 red capsicum sliced in to strips
1red chilli seeds removed and sliced
1 tablespoon soft brown sugar
3 tablespoons gluten free tamari sauce
2 tablespoons ume vinegar

Method

Lightly brown the garlic and onions in a pan and add the chicken when the onion starts to sweat. Stir through until chicken is seared on all sides.

Add tamari sauce, ume vinegar, fresh chilli and pineapple and cook on medium heat for four to five minutes.

Add brown sugar and a little water and keep on medium until the sauce starts to caramelise.

Add capsicum and stir fry until its cooked. Toss in the coriander leaves and turn off heat.

I usually squeeze half a lime and add salt to taste.

Serve with steamed rice. I’m loving red rice at the moment.

Kiss kiss, Bubbles