Are Easy Gluten – Free Recipes Actually Easy?
Once a month we meet with the girls to have a meal of some sort and catch up. It was much easier when we all worked together but now with us all have gone our separate ways and the busy-ness of life, its hard to stay caught up. We all know it’s important and do a very good job of making it happen and being present while were there. It’s our time to enjoy each others company and of course some delicious food.
These events are quite special in the fact that not only do we get to sit around, drink wine, and eat but we also get to show case our individual personalities when it comes to hosting. I have been told I have the gift of hospitality and I like to think of myself as an up and coming Martha! With that said, I happily volunteered to host the first annual girls catch up. We don’t like to “label” the meal time because it changes every month as we would soon find out…but this time it was dinner and I was aiming to impress!
Normally I would have no problem whipping up a delicious meal and be delighted to prepare and then share with my lovely girls. This one though was going to be different because I had some interesting dietary needs to meet. My lovely friend Kim is not only wheat and gluten free but also lactose intolerant and my other friend Sue is BOTH plus a vegetarian; Tina was low glycemic and Jennie ate anything. So sitting there after tossing the idea of a rosemary roasted chicken and gravy with creamy mashed potatoes and whipped butter, some sort of veggie which wasn’t important, obviously… and a fresh loaf of French bread, I was at a loss for what I was going to make. That was my stunning meal and would have sent my poor girls into the emergency room!
Off to google I went in search of a recipe or combination of them that would be easy to find and better yet, easy to make. There are so many I can’t even decide. I opened the top 10 links at least and couldn’t even understand half of the ingredients! What I am going to do? Call a friend. That’s what I did and she offered up a wonderful fresh recipe for vegetarian pasta served with wheat and gluten free pasta. To the grocery store I go with my list in hand and pick up all the fresh ingredients I need. The recipe was fairly simple, it included cilantro, black olives, sundried tomatoes, and feta cheese tossed with a splash of olive oil.
By the time it was plated and I was ready to serve dinner, I was quite impressed with myself. It looked beautiful, so fresh and colorful….for sure I thought I had mastered it. As we sat down, toasted and took the first bite I realized….I had done anything but mastered it. The pasta was TERRIBLE. The ingredients good, the cooking method…..BAD! I think the girls choked it down to be nice but I couldn’t even finish my plate! We filled up on fruit for dessert as that was the only thing I could think to serve and the girls went home about 11ish. All and all it was somewhat of a success but the food could have used some serious improvement!
I knew it would be my turn to host again so this time I wanted to be prepared. Back to google I went in search of the best gluten free, low glycemic recipes I could find and I ended up with a Recipe Book that changed my life. I found Debbie’s book “Fun with GL/LG Food and immediately loved the Easy Recipes and fresh common ingredients that she used and I more so loved the fact that she made really good food taste better with better for me ingredients! That’s a win win all around for me so I flipped through the cookbook and decided my next meal. I wanted to test drive a few of the recipes before serving another disaster and little did I know I would never use another cook book again!
I had cooked out of the “Fun with GF/LG Food” cook book for an entire month when my turn to host came around again. This time I was prepared and so excited to share my discovery of not only the cook book but the way of life that came with it. From that moment on I have been wheat and gluten free eating a low glycemic diet full of fresh, natural, low alkaline foods that have made me feel like a whole new person. I used to slouch to work in the morning after terrible nights sleep and crave a nap for the majority of the afternoon, filling my body with loads of sugary, fried, and chemically processed foods. I was always tired, irritable, and overall un-healthy. After a just a month of preparing and eating the meals in Debbie’s “Fun with GF/LG Food” cook book I felt better than I had in years.
The health benefits of this eating lifestyle speak for themselves but the recipes in “Fun with GF/LG Food” are easy to prepare and taste just like food you are used to eating. I can’t say enough about this great recipe book offering all the gluten free recipes you need to eat this way for life. I bought all my girls a copy and we enjoy different recipes from it every time we meet!
If you want to try these amazing recipes for yourself click here gluten free recipes.
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