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Category Archives: Gluten-free
CSA Season: Quick Veggie Sides for Weeknight Meals (GF/DF/V)
During CSA season, when organic, locally grown vegetables are delivered to our door weekly, we enjoy a lot of simple, anti-inflammatory meals that come together quickly and easily. We pair vegetable side dishes with pan-cooked or grilled fish, meat, or … Continue reading
Posted in alliums (garlic/onions), Anti-Inflammatory Ingredients, Appetizers, citrus, cruciferous vegetables, Dairy-free, Entrees, Gluten-free, greens, herbs, monounsaturated oils, Nut-free, Recipes, root vegetables, Snacks, Vegan, Vegetarian Tagged arugula, beets, broccoli, potatoes Leave a comment
Madeira-Glazed Radishes (GF/DF/V)
This recipe couldn’t be simpler. In fact, it’s so simple I hesitate to even call it a “recipe.” It’s also perfect for this time of year, when bumper crops of radishes are filling CSA shares and farmer’s market stalls. Even if … Continue reading
Simple Strawberry Basil Sorbet (No Ice Cream Maker Required)
It’s strawberry season! Last week, I dreamt that the Midwestern Gentleman requested strawberry-basil sorbet, and as synchronicity would have it, Berry Patch Farm opened its pick-your-own strawberry patches on Saturday. So, naturally, we went strawberry picking. I hulled, rinsed, and … Continue reading
Lemony-Peppery Kohlrabi Salad (GF/DF/V)
I love the crisp texture and clean flavor of raw kohlrabi bulb, which I find reminiscent of peeled broccoli stalk. Kohlrabi is a member of the anti-inflammatory Brassica family, along with cabbage, broccoli, and kale, to name a few. Both the bulb … Continue reading
Eating Gluten-Free in the Phoenix Area
I enjoyed a brief vacation at my mom’s new place in Arizona last week, and it was a treat to eat out at several restaurants which can accommodate gluten-free diners. I tend to have more confidence in restaurants that specify … Continue reading
Growing Edible Mushrooms
We had a beautiful but problematic redbud tree in our backyard. It had been poorly planted too close to the neighboring yard, and our neighbors gently complained every now and again about a large branch extending over their fence. Several of the … Continue reading
Luck o’ the Irish: The Anti-inflammatory Shamrock Shake
Yes, St. Paddy’s day has long since come and gone, but you can make the luck o’ the Irish linger as spring warms into summer with this creamy, frosty, anti-inflammatory version of a “Shamrock Shake.” It’s full of nutrient-rich whole … Continue reading
Packing Lunch To Go: A Few of My Favorite Things
Since fully committing to an anti-inflammatory way of eating two years ago, I pack my lunch to take to work almost every day. As part of my goal of inflammation-free living, I like to pack my food in glass mason … Continue reading
Mini Farinata Cups (GF/DF/V)
Farinata, made from a batter of seasoned chickpea flour and water and cooked in a generously oiled cast-iron skillet, has a texture somewhere between polenta and flatbread. In France and Italy, it is traditionally baked thin, until crisp at the … Continue reading
Mesquite & Cocoa Pancakes (GF/DF/No Added Sugar)
After reading ultramarathoner Scott Jurek’s memoir Eat and Run, the Gent suggested we experiment with mesquite flour. Mesquite flour is made from the dried, ground pods of the mesquite tree. Its fragrant, slightly nutty flavor has a sweetness reminiscent of molasses. One … Continue reading