New Food Coming Soon

I was glutened.

It takes me like 2 weeks to recover from a pretty solid glutening, so I haven’t eaten anything, let alone cooked meals pretty enough to post. Then I went home from work after having ketones and getting sick. It’s been a fun time. But I do have a few recipes in the works, including:

  • Herb Roasted Chicken with Parmesan Garlic Risotto (made with Sabiscuit)
  • Arugula Pesto Pizza made with the best gluten free crust EVER
  • Margherita Grilled Cheese
  • Breakfast Potatoes (made with Ian)
  • Chocolate Mousse

If there is anything you would like me to add to my list, please let me know! You can leave me a comment or email me at


Gluten Free Fried Rice

The day I realized soy sauce wasn’t gluten free was the end of an era for me. I had just started liking sushi. Ian had finally convinced me to try it, and the gluten gods just had to take it away. Bummer. So instead of going out, I have Asian food night at home. It’s like take out but way more work and way less MSG. This recipe is a great side dish to any Asian meal, and it is also great as a main course with a little chicken or steak mixed in too.

I personally recommend finding a good gluten free soy sauce like San-J, but I know some people prefer liquid aminos instead. I don’t think they have as much flavor, so I recommend using a little more than if you were to use soy sauce.

2 cups rice

1 egg

1/4 cup fresh or frozen chopped onion

1/4 cup fresh or frozen corn

1/4 cup fresh or frozen edemame

2 tablespoons gluten free soy sauce or 1/4 cup liquid aminos

1 clove of garlic, chopped fine

1 tablespoon butter

1/2 tablespoon black pepper

  • Cook rice according to package directions. If you don’t regularly cook rice, I recommend boil in the bag or microwavable individual bowls like this and this.
  • While the rice is cooking, melt butter over medium heat. When the butter is melted, add all of the veggies and the garlic. Stir occasionally.
  • When the garlic turns golden brown, add rice and stir well. Then crack the egg into the pan, being careful of the shell, and beat the egg into the rice really well.
  • Add soy sauce or liquid aminos and the black pepper and continue cooking for 5 to 10 minutes, stirring occasionally.

Nutrition facts are for about 1 1/2 cups of fried rice, or half the recipe, using gluten free soy sauce.

fried rice nutrition

The Greatest Green Beans Ever

Mom and I threw this green bean recipe together one year for Christmas. We were late and had a million other things to cook, and somehow this little bit of magic came together. They’re great with just about anything. I’ve put them on burgers. Seriously.

4-5 cups fresh green beans

1 clove fresh garlic

1 teaspoon salt

1 teaspoon fresh cracked black pepper

(optional) red pepper flakes, to taste

1 1/2 tablespoons of butter, melted

1 1/2 tablespoons of olive oil

  • Preheat oven to 450F
  • Pop the ends off of the green beans, and place them in a colander. Rinse with cold running water.
  • Slice fresh garlic into this slivers. The thinner the better. Chop into quarters.
  • Spread the beans on a baking pan, and drizzle with oil and butter. Toss beans around on the pan and get them fully coated.
  • Sprinkle garlic, salt, and pepper on the beans
  • Bake for 10 minutes, or until the garlic gets truly golden brown

Serving size is one cup

green beans

The Greatest Gluten Free Macaroni and Cheese Ever

Macaroni and Cheese is quite possibly the greatest comfort food on the planet. Thick, gooey cheese and soft tender pasta: YUM. I am not a huge fan of gluten free pasta. Spaghetti night has become a thing of the past in my book. It just doesn’t taste like it used to. But if I can mask the taste of the weird pasta enough, I’ll use it. I have found that thick, heavy sauces work best, but they are probably the worst thing ever for my blood sugar. As much as I would love to sit down and eat the whole pan of macaroni and cheese, it also makes a great side dish to grilled chicken, steaks, or if you’re feeling super unhealthy, it is amazing with a juicy cheeseburger.

If you do make it a main course, remember to increase your basal rate or take another bolus/shot a few (2-3) hours later. It really makes all the difference. The nutrition facts are for a main course serving. I usually divide the pan in 12 before I serve it, and it helps me keep track of what I have eaten. Just take a butter knife or a kitchen knife and split up 12 equal areas. I usually slice it down the middle long ways and short ways, and then split it long ways into thirds on each side. But whatever floats your boat really. If you have extras, it also helps to store it in these blocks. Just microwave the block for 2 minutes and you have the best lunch in the entire world.

Serves 12

6 slices bread torn into 1/4- to 1/2-inch pieces (Rudi’s is my favorite)

1 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon paprika

8 tablespoons (1 stick) unsalted butter, plus more for dish

5 1/2 cups milk

1/2 cup flour (I use either King Arthur’s blend of gluten free flours or white rice flour)

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

(Optional) 1/4 to 1/2 teaspoon cayenne pepper

4 1/2 cups (about 18 ounces) grated sharp white cheddar

1 1/4 cups (about 5 ounces) grated Pecorino Romano

1 pound gluten free pasta (penne and rotini work best)

  • Heat the oven to 375 degrees.
  • Butter a 3-quart casserole dish and set aside.
  • Place bread pieces in a medium bowl. Smaller pieces are better, and most gluten free bread crumbles easily if you rub it between your hands.
  • Melt 2 tablespoons butter and pour butter into the bowl with bread and add onion, garlic, and paprika, and toss. Set the breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk.
  • Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring with a whisk for 1 minute.
  • Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. This usually takes about 5 minutes for me.
  • Remove the pan from the heat. Stir in salt, black pepper, 3 cups cheddar, and 1 cup pecorino Romano. Set cheese sauce aside.
  • Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.)
  • Transfer the macaroni to a colander, rinse under cold water, and drain well. Stir macaroni into the cheese sauce.
  • Pour the mixture into the prepared casserole dish. Sprinkle half of the remaining cheddar and pecorino Romano.
  • Scatter breadcrumbs over the top, and then the remaining cheese. Bake until browned on top, about 30 minutes. If the bread browns too quickly, cover with tin foil until it has been about 25-30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Macaroni and Cheese