January 19, 2012 · 7:53 pm

January Isn’t Over Yet -How to Make Your New Year’s Resolutions Last!

Looking forward to a healthy 2012!

As 2011 started drawing to a close, I withdrew into my normal overly self-reflective mode, as I do every year. After mulling over events, and their lessons (and there was plenty to learn from these past twelve months) I eagerly anticipated the dawn of a new year, a fresh start, a time to work on new goals, and create the healthy life I want…

That sounds easy enough, right?

Actually it was initially totally overwhelming, and maybe you can attest to feeling that way as well!

These are some of the questions that may float around in our minds about New Year’s resolutions: Where do I start?  What am I going to work on this year? How can I keep it up?

This year, I found that writing out my New Year’s resolutions didn’t have to be such a daunting and intimidating task. I realized that I have a tendency to get a bit over-zealous (understatement) when planning out my resolutions or any goals…the fantasy in my head of going to Office Max, getting a new binder, paper, new highlighters and pens, dividers to categorize the goals…yes, I am one of those kind of people who get excited about that sort of thing. Ok, it is great to be so enthusiastic, but what I now realize is that my gung-ho attitude in the past had created unrealistic, unattainable goals, and all I was left with was a sense of feeling overwhelmed.

So, learning from my past mistakes with making resolutions and goals, I would like to share my new resolution and goal writing guidelines.

1. Don’t Overwhelm Yourself!

When you get excited about making changes in you life, it is easy to get carried away, and write a ton of goals for yourself. For now, just pick one or two goals to start out with, and make those your focus. Having too many goals will definitely be overwhelming, can burn you out, and can be a set – up for failure.

I did a little coaching on myself, and shortened my New Year’s goals down to 3 from um……I won’t say! Let’s just say I don’t need a new binder with those 5 dividers anymore.

2. Make Your Goal Attainable (Write Micro Goals)

By breaking your goal down into micro goals, it makes your goal more realistic, more attainable, and definitely less daunting of a task! Let’s look at my goal to adhere to a sleep schedule as an example.

Ideally, I would love to be in bed by 10 pm and wake up at 6 am. But that isn’t happening to this late bird. I am averging going to bed around 12:30 am to 1:00 am. I know I need more sleep for better health; to be alert and energetic for work the next day, and to have time to workout and work on my projects (preferably) in the morning.

So how am I going to get to bed by 10 pm if I don’t go to bed until 12:30 am? Would it be realistic for me to just jump right in and try to start going to bed by 10 pm?

No way! I’ve tried; and it doesn’t work.

So, my overall goal is to adhere to a sleep schedule during the week of 10 pm – 6 am. My ‘micro’ goals of this larger goal is to decrease my bedtime by 15 minutes each week until I reach my goal. So the first week I am shooting to be in bed by 12:15 am; and the next week 12:00 am; then 11:45 pm…you get the picture.

The same principle of setting micro goals can be applied to anything from weight loss to other lifestyle changes.  Identifying and accomplishing small goals helps to build confidence, and can lead to BIG changes and accomplishments over time.

3. Set ‘Action Steps’ Toward Your Goals

When we set up ‘action steps’ towards our goals, we are putting some discipline behind our good intentions of what we want to create. These action steps are the steps needed to help reach your goal. Ok, so you have your big overall goal, have created  realistic ‘micro’ goals to help achieve that big overall goal…now it is time for your action steps.

Let’s look again at my goal of adhering to a sleep schedule from 10 pm – 6 am. What could be some action steps I could take during the day and early evening towards my ‘micro’ goals (of decreasing my bedtime by 15 minutes each week until I am in bed by 10 pm)?

  • I could make a bed time schedule.
  • I could make my lunch early and organize for the next day after work.
  • I could exercise early in the day/evening, which would help to promote good sleep.
  • I could practice good relaxation techniques such as drinking tea, taking a bath, deep breathing, yoga, and journal writing…all of which help to wind me down after a long, busy, and stressful day.
  • I could have a ‘No Electronics’ Rule by turning off my phone and computer by a certain time each night.

All of these action steps would contribute in a realistic way towards achieving my micro goals and overall goal of adhering to a sleep schedule!

4. Don’t Be Too Hard On Yourself When Setbacks Occur

If you have a set back, don’t be too hard on yourself. Sometimes setbacks can lead to insight. Is your goal realistic and attainable? If it is not, go back and re-write and re-think the goal over; remember to make sure that your goals are attainable and relevant to you. Also you can ask yourself “What Happened”? Here is an example. “What happened? Why did I just eat this entire package of Ho-Ho’s? Is it because I was hungry? Starving? (yes)…Ok. Now I will bring more healthy snacks in my purse because I know when I am hungry I will eat anything in sight”. (This really is not a personal example. Promise.)

5. Get Some Like Minded Friends Together

Do you have any friends that are also working on similar goals and resolutions? There is definitely power in numbers, especially when you all are supporting each other. You can set up a little group and meet once a week or once a month – whatever fits into your schedule. If you are too busy to meet, you can schedule phone calls just to check – in with each other. I have a friend with similar goals and we decided to check- in with each other once a week to help support each other, track our progress, and help each other overcome any barriers to success.

6. Journal/Track Your Progress

Keeping a journal helps to hold you accountable for what you are doing towards reaching your goals; and it also helps to  idendify the action steps needed to acheive those goals. Keeping a journal also gives you a place to help you understand, correct and identify any setbacks or patterns that may occur along the way. I am tracking my goal progress so far this year, and I have already identified some patterns that I will be working on.

Hope these tips help you reach your New Year’s Goals! On that note, I am going to go get ready to head to Slumber Land….zzzzzzzzzzzzzzzz :)

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December 20, 2011 · 11:23 pm

GF Italian Girl Questions and Answers: No Noodle Lasagna

Here is a recent question I received…

Dear GF Italian Girl,

My Aunt and I both have Celiac disease and we often share recipes. She recently gave me a recipe for “No Noodle Lasagna”, which basically consists of only vegetables layered with ricotta and mozzarella cheese. I tried making it, and it turned out really gross and watery. Have you ever heard of “No Noodle Lasagna” or ever tried to make it? Do you have any suggestions on how I can improve it?

Thank You,

Lisa H., Sacramento, CA

Hi Lisa,

Yes, I actually made a “No Noodle Lasagna” for the first time, not too long ago, and I think I may know why yours turned out to be watery! You didn’t mention in your question what kind of vegetables you used, although I know the recipe that I used asked for eggplant, zucchini, and squash, in addition to a few other vegetables. Why is this relevant? Eggplant and squash can be watery when you cook them in this particular type of recipe, so it is important to reduce any excess water prior to placing them into the lasagna. I only found this out because it was part of the instructions included in the recipe I used! There are two ways you can reduce the water of these vegetables. With the first option you can place the sliced eggplant and squash in a colander, then lay a paper towel over the vegetables and weigh them down with  something slightly heavy (a bowl would work). After that, you would let the vegetables drain for about an hour before putting them into the lasagna. The second option, which I prefer, is to roast the sliced vegetables for about 10-12 minutes in the oven at about 350 degrees. You can add a bit of seasoning prior to the roasting, which will make them taste even better!

I will share with you the recipe that I tried, although I modified it by taking out the bell peppers – I don’t like them at all! If you want to add bell peppers, feel free to add 1-2 medium bell peppers, diced or thinly sliced. Another thing I omitted was the sausage – if you would like to add sausage, you can add about a pound of any kind of sausage you want – just remove the casings first.

Vegetarian Noodle- Free Lasagna

(Recipe Adapted and Modified From ‘Gluten – Free Recipes’ (Pilcookbooks.com)

Ingredients

1 medium eggplant

2 yellow/summer squash

2 medium zucchini

2 cups of thinly sliced mushrooms

1 can diced tomatoes (Italian)

1 cup tomato sauce

1/2 cup chopped basil

1 teaspoon dried oregano

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 container ricotta cheese

2 cups shredded mozzarella cheese

1/4 grated Parmesan cheese

Instructions

  • First pre-heat the oven to 375 degrees. Cut the squash, zucchini and eggplant into thin slices (about 1/4″ thick), and set aside.
  • Saute the mushrooms until tender. Add the tomatoes, tomato sauce, basil, oregano and the salt and pepper. Cook for about 2 minutes over medium heat.
  • Layer about 1/3 of the squash, zucchini and eggplant into a 13 x 9 (non-stick) baking pan. Spread half of the ricotta cheese over the vegetables. Top with about 1/3 of the tomato sauce mixture. Top evenly with about half of the mozzarella cheese.
  • Repeat layers once, ending with a final layer of vegetables and tomato sauce mixture. Sprinkle with Parmesan cheese, and then cover the pan with foil.
  • Bake for 45 minutes; then remove the foil. Continue to bake uncovered for about 15 minutes. Cool before cutting.

Lisa, I hope this helps! Next time you try it, let me know how it goes! The next time I make it, I promise to take a pic, and will include it in this post. :)

For questions on gluten – free living, diet, wellness, GF products, or healthy lifestyle transitions, please feel free to contact me at: GFitaliangirl@gmail.com

–GF Italian Girl

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November 21, 2011 · 10:15 pm

Thanksgiving Gluten – Free Stuffing Winning Recipe!

Congratulations to Kathy W. from High Point, North Carolina! Kathy sent in the following recipe for her famous ‘Walnut and Sage Herb Gluten – Free Stuffing’. Kathy wrote: “My sister was diagnosed with Celiac Disease in 2007, and I am always looking for great tasting recipes that I can make at family gatherings that she can enjoy. I made this gluten – free stuffing last Thanksgiving, along with a ‘regular’ stuffing. It was easy to make, and was a hit with my sister. Other relatives who are not gluten – free tried it, and said they couldn’t tell the difference between the gluten – free stuffing and the ‘regular’ one”.

Thanks so much Kathy, and to everyone that sent in a GF stuffing recipe.

Kathy will receive a copy of the book Artisanal Gluten – Free Cooking, by Kelli and Peter Bronski, and also a surprise gluten – free baking goodie bag just in time for the holidays!

Walnut and Sage Herb Gluten – Free Stuffing

Serves approximately 6-8 people

Ingredients

8 cups gluten – free bread, cut into approximately 3/4 – inch pieces (can use GF white or GF whole grain)

3 cups chicken broth or vegetable broth

3 large eggs, lightly beaten

3 tablespoons unsalted butter

1 medium diced yellow onion

4 garlic cloves (chopped)

2 large diced celery stalks

1 cup golden raisins

1 cup chopped and toasted walnuts

2 tablespoons chopped fresh sage leaves

1 tablespoon fresh oregano

1 tablespoon fresh rosemary

1 tablespoon thyme leaves

1/2 cup fresh parsley leaves

coarse sea salt and ground pepper

Instructions

1. Pre-heat oven to 400 degrees. On baking sheet, arrange bread; toast until dry and a pale golden brown, approximately 10 minutes. Allow to cool.

2. Butter a 9-by-13 inch baking dish.

3. In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook until onion and celery are softened. Add the raisins, walnuts and herbs (sage, oregano, rosemary, and thyme) and cook for an additional minute. Transfer items from skillet to a large bowl and season with sea salt and ground pepper.

4. Add the parsley, eggs, and gluten - free bread; stir to combine. Add the broth, stirring until absorbed. Season with sea salt and pepper, and transfer to the baking dish.

5. Bake the stuffing until it is a deep golden brown on top approximately 30-45 minutes. Allow to sit for 5 minutes before serving.

I can’t wait to make this on Thanksgiving…thanks so much for sharing Kathy!

**Special thanks to Leigh at Udi’s Bread for sharing this gluten – free stuffing recipe!

http://udisglutenfree.com/recipes/Dinner/Udis_Gluten_Free_Stuffing_Recipe/29

Happy Thanksgiving!

A bit hard to see...but can you spot the wild turkey on the loose in my town? Gobble Gobble!

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November 3, 2011 · 8:48 pm

Lunch Time Fun at Oakland’s Cafe Mariposa

Back in Spring 2009, when I learned I was gluten – intolerant, Cafe Mariposa in Oakland’s Temescal neighborhood was one of the first places I visited. Lucky to live nearby, I was ecstatic that there was a gluten – free bakery so close to me where I could get my bread, pizza, and baked goods at.  With their large variety of baked goodies (everything from cookies, cupcakes, pastries, bagels, bread and pizza) I never felt deprived that I was missing out on eating the things I used to enjoy. I still visit often, and just went there recently to stock up on their frozen GF pizzas, which are really good. I need to keep them stocked, because my sister will spontaneously announce that she is coming over for some GF pizza!

I was pretty hungry while I was there on a recent visit, and realized that in addition to the baked goods they have a pretty good sounding lunch menu too!

I ordered their egg salad sandwich, which was served toasted on their GF bread (yum!). You can order the sandwich as a single, or a double. The other items on the menu sounded yummy as well, which included the following vegetarian options: Beet Ball Sub Sandwich (served on a GF baguette with marinara sauce and mozzarella), Beet Loaf Burger (which is a home-made veggie patty with mayo and cabbage slaw), and (this one I am most looking forward to trying) Grilled Cheese served on a rustic baguette with mozzarella. Yes!

Cafe Mariposa's Toasted GF Egg Salad Sandwich

In addition to the sandwich menu, Cafe Mariposa also serves sliced pizza and side salads (including egg salad, green salad, and a cabbage slaw. If you are in the breakfast mood, you are in luck because they serve Cinnamon Sugar Toastettes and bagels with cream cheese or butter all day!

If you are lucky enough to live near Cafe Mariposa and are looking for some gluten – free meal and snack options, definitely check out their baked goods and food menu.

In addition to their Oakland Bakeshop location, Cafe Mariposa also has a Kiosk at One Ferry Building in San Francisco. For information on Bay Area Farmer’s Markets where their products can be found, click on this link: http://www.mariposabaking.com/cafe/cafe_main.html

It looks like Cafe Mariposa also has a Thanksgiving menu too… I am really looking forward to trying their pull-apart rosemary rolls and pumpkin bread!

In case you are wondering what I got on that visit besides stocking up on pizza, I picked up a package of Penguinos (cream – filled chocolate cupcakes), and…Cafe Mariposa’s version of a gluten – free pop tart. How cool is that?!

GF Version of a Pop-Tart!

If you don’t live near the Bay Area, do not fret, you can still shop mail order on their website!

http://www.mariposabaking.com/index.html

Cafe Mariposa Bakeshop & Cafe

5427 Telegraph Ave. Oakland, CA

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November 2, 2011 · 12:57 pm

GF Italian Girl Questions and Answers: Overcoming Gluten Temptation and More

Here is my very first question I received!

Dear GF Italian Girl,

I was wondering how you cope with being on a gluten – free diet. Do you ever cheat, or feel tempted to cheat? I have only been gluten – free for a few months and I am struggling with the restrictions, especially when I go out to dinner with my friends. Do you have any advice that would help me?

Thank you,

Ally B.

Hi Ally!

Thanks for your question, I know that many people are in the same boat. First of all, the Catholic girl in me feels the need to confess that yes…I have cheated on my GF diet before several times, and on the rare occasion can still  be tempted to cheat, (although now I am able to think about the consequences that will happen if I do cheat). There are two occasions that stick out in my mind over the last couple years. The first one is eating a sourdough bread bowl with clam chowder at Boudin’s in San Francisco when my cousin Chris was out visiting from Chicago (everyone was silent when I was eating, and didn’t say a word!). The second one was Mother’s day a couple of years ago at the Italian restaurant that I grew up at. It was like I felt possessed, and was eating absent-mindedly. There is a 3rd occasion that sticks out as well, but this time it was not intentional. At Thanksgiving last year I ate a ‘Cornbread’ stuffing that was so delicious, but it had wheat bread in there as well. I didn’t know that, and again paid a price. (That is why I am on a mission to find a gluten – free stuffing this November!) After some reflection on the first two instances, I identified the triggers as insane hunger, and a feeling of being possessed by a melancholy nostalgia for what I used to eat.

Well that is my confession. We are human, and lifestyle transitions, especially in the beginning can take time. We learn from our mistakes, and learn what the consequences are if we don’t follow our diet.  Don’t beat yourself up too much, especially in the beginning. Yes, it is challenging, but can be done! Here are some guidelines I have created for myself, and I will share them with you and the other readers out there that may be facing a similar struggle.

1. Cope = a depressing word. I feel that in order for the GF transition to be successful, we must get really excited about it, as if it’s a whole new adventure. Try to focus on all the things you can eat vs. focusing on all the foods you can’t have anymore. To borrow a quote from Dr. Wayne Dyer, “change the way you look at things, and the things you look at change!”. Ok, so typical Italian pasta and pizza may be out, but what about the plethora of other types of food out there? I never tried Vietnamese food before I went gluten – free, now it is a favorite of mine. Many Asian cuisines use rice noodles in their foods, and taste amazing. Mexican is also a great option, as many of their dishes are corn-based, and naturally gluten – free. And for the times you are craving Italian food, there are plenty of great tasting alternative options (check out my past posts on pizza and pasta for ideas and information).

2. Watch your hunger levels. I know from my own experience, when I am beyond starving is when I can be tempted to cheat and eat anything in sight. Plan your day ahead and bring gluten – free snacks with you at work or if you are away from home.

3. Find a supportive gluten – free community. We are so lucky in this digital age to have support and resources at our fingertips through gluten -free forums, blogs, and websites. I am not sure what town you live in, but you can check online to see if there are any clubs or gatherings in your area. I live in the Bay Area, and I have seen several groups that host GF potlucks and meetings.

4. If you are going out to dinner with friends, sometimes it can be helpful to eat a little something first before you go out, if you feel you will be tempted to deviate from your diet. Excessive hunger can help to fuel the temptation. This was the case with my examples of cheating above. Do your friends give you a hard time for being gluten – free? Hopefully they are supportive of you and your diet. Many restaurants now are starting to have gluten – free menus, which makes it easier to go out to eat. And don’t forget to think outside the box, in terms of different ethnic restaurants that have naturally gluten – free options (such as Thai, Japanese, Vietnamese, and Mexican).

5. Think ahead – fast forward to the possible consequences of eating gluten. This is probably one of the most important points for me. If I take a moment to think about what I will feel like if I eat something with gluten, it is enough to turn me off to the point where I am not tempted anymore. I can now sit at the dinner table with the bread plate right in front of me….yes I can. It has taken a lot of will power at first, but now the temptation is gone.

I also wanted to mention, since you are new to the gluten – free lifestyle, a good reference book and starting point is Living Gluten – Free For Dummies, by Danna Korn. This is a great book and really covers everything that you need to know from eating out at restaurants and parties to shopping, and making this lifestyle transition.

I hope this helps, and if anything else comes to mind I will let you know. Good luck, you can do it!

GF Italian Girl

For questions on gluten – free living, diet, wellness, GF products, or healthy lifestyle transitions, please feel free to contact me at: GFitaliangirl@gmail.com

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November 1, 2011 · 6:39 pm

My New Blog Feature: Questions and Answers with GF Italian Girl

Since I have posted my blog email up on the Thanksgiving GF Stuffing Recipe Contest post, I have been getting a few questions about myself, gluten – free foods, and living a gluten – free lifestyle. This planted an idea in my head…I could start a special blog feature that answers all your gluten – free questions (to the best of my ability)! This new category on my blog will be “Dear Abby” style, which was prompted by one reader’s question beginning with “Dear GF Italian Girl”. I love it!

So, if you have any questions about gluten – free living, diet, wellness, GF products, or healthy lifestyle transitions, please feel free to contact me at: GFitaliangirl@gmail.com.  I have a great interest in general & holistic wellness as well, so don’t feel that your questions are limited to gluten – free related topics. I love to see where my readers are from, so if you’d like, also include your city and state. When posted, readers first name or initials only will appear (whichever you prefer). In the meantime I will start to answer your questions that you have already sent… I look forward to hearing from you!

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October 28, 2011 · 8:33 pm

Thanksgiving Gluten – Free Stuffing Recipe Contest and Prize Giveaway!

Hello Friends and Readers! What is your favorite thing to eat on Thanksgiving? My absolute favorite dish is the stuffing, hands down. This Thanksgiving I am on a MISSION to find a delicious gluten-free stuffing recipe to cook and share with family and friends!

Gluten – Free Lifestyle: An Italian Girl’s Guide is having its first recipe contest and prize giveaway! Do you have an amazing gluten – free stuffing recipe? Would you like to enter it in the recipe contest for a chance to win a cool prize?

The winner will receive a copy of the book Artisanal Gluten – Free Cooking, by Kelli and Peter Bronski, and also a surprise gluten – free baking goodie bag just in time for the holidays!

Send in recipe entries (along with a picture if possible) by November 14, 2011 to: GFitaliangirl@gmail.com. The winner will be announced November 21st, along with the winning recipe!

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October 15, 2011 · 11:11 am

Fall Recipe Spotlight: Butternut Squash Soup

Fall is here!

Inspired by the abundant squash display at my local produce market, I wanted to venture into some recipes that included either some pumpkin or squash as the main ingredients.

I’ve been on a real big soup kick lately, and came across a butternut squash soup recipe that looked pretty simple! A few years ago, I made it the hard way (peeling, seeding, and slicing it by hand). It did take a bit of effort, but the soup was delicious. Recently, I was more than excited to find that Trader Joe’s has packaged fresh prepared butternut squash! Yea! If you are short on time, the packaged squash is the way to go (for the recipe below I used the Trader Joe’s squash). Otherwise, if you are feeling like putting a little elbow grease in preparing this soup, check out the instructions after the recipe on how to prep your butternut squash by hand.

Butternut Squash Soup

Yield: 8 Servings

Ingredients

1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes

2 tablespoons olive oil, divided

1/4 teaspoon pepper

1 large onion, chopped

3 celery ribs, chopped

2 tablespoons, minced fresh sage or 2 teaspoons rubbed sage

3 cans (14 – 1/2 ounces each) reduced – sodium chicken broth, or veggie broth

Instructions

Place squash in a baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon olive oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425 degrees for 30-35 minutes or until tender, stirring every 15 minutes. Set aside.

In a Dutch oven, saute the onion, celery and sage in remaining oil until tender. Stir in broth and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through. Cool slightly.

In a blender, puree soup in batches until smooth. Return to the pan; heat through.

This pairs great with a nice hearty salad and some toasted gluten – free bread! Isn’t making butternut squash soup a great way to celebrate fall? I think so!

Preparing Butternut Squash by Hand

(These instructions are from this October’s Real Simple Magazine)

Step 1: Using a chef’s knife or serrated knife, slice 1/2 inch off each end of the squash. Cut it crosswise where the bulb meets the neck. Use a Y-shaped vegetable peeler to remove the skin.

Step 2: Cut the bulb in half. Use a spoon to scoop out the seeds and the membrane.

Step 3: Cut the neck and bulb into slices, then into pieces of the desired size.

Resources for this post: Real Simple Magazine 10/11; Taste of Home Heartwarming Soups Fall Edition 2011.

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October 3, 2011 · 8:55 pm

I Love Soba Noodles!

Cold Soba Salad with Feta and Cucumber

Soba noodles are a relatively recent discovery for me; I don’t really remember eating them before I went gluten – free. Now, I am hooked on Soba noodles, especially on the salad recipe I am about to share with you!

Soba, a thin Japanese noodle, is described as having both a nutty flavor and delicate texture. It is made either with 100% buckwheat, or as a wheat and buckwheat blend. If you are gluten – free be sure to look on the package and make sure it says “100% Whole Buckwheat”. I have been using the ‘Eden Selected’ brand of buckwheat soba, which I found at the health food store. The noodles cook super quick, so be careful to follow the directions! The first time I cooked soba, I really messed up on the cooking time, and left them boiling for 8 minutes (the directions said to add to boiling water, then simmer 8 minutes or until tender). I was left with a ball of mush! After you are done cooking the soba, it is also important to rinse with cold water; it will keep the noodles from getting mushy.

Soba is hearty, nutritious, and is high in both protein and B vitamins. Totally versatile, Soba can be eaten hot or cold. This recipe I am going to share with you is one of my new favorite cold salads, and I am pretty sure you will love it!

Cold Soba Salad with Feta and Cucumber

Serves 4

Prep Time: 15 minutes + Chilling

Ingredients

  • 1 package (8.8 ounces) soba Japanese buckwheat noodles
  • 1/2 English cucumber, peeled into long ribbons, and thinly sliced
  • 1/4 head red cabbage, thinly sliced
  • 1 shallot, thinly sliced
  • 1 cup fresh parsley, chopped, plus more for garnish
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • coarse sea salt and ground pepper
  • 4 ounces of feta, crumbled

Preparation

  • Cook the soba noodles according to the package instructions; drain.
  • In a bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil. Add soba; season with the salt and pepper. Refrigerate until chilled, about 30 minutes.  Toss with feta, and serve garnished with parsley.

As with any recipe, you can do all the variations your culinary heart desires! I added thinly sliced green cabbage and thinly sliced carrots to mine and loved it. Ever since trying this recipe, I am totally into shallots – I love the much milder onion flavor. I never really used to cook with shallots before! Also, the dressing to this salad (lemon juice and olive oil) is a new favorite dressing of mine – it has so much flavor, but is not overpowering.

Seriously, try this salad! It is delicious!

Resources for this post: Everyday Food, A Martha Stewart Magazine, January/February 2009

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September 27, 2011 · 8:18 pm

A New GF Discovery: Teff Tortillas

Teff Tortillas!

One of the cool things about being gluten – free is discovering new foods I never tried before. While in the market the other day, actually looking for corn tortillas, I found a new product that I haven’t tried yet - teff tortillas. My curiosity was aroused, and found myself wondering: what is teff? Well, I found out the answer, and want to share it with you!

Teff is a very small gluten – free grain, that like quinoa, comes in variety of colors and is high in protein. It grows mainly in Africa, and is their staple grain. Teff can be ground into flour, and it is used to make the traditional Ethiopian bread which is called “injera”. Besides being high in protein, teff is very high in fiber, and also provides a good amount of iron and calcium. This all sounded good to me!

Breakfast burritos are awesome, and I wanted to try to make them using the teff tortillas. I sautéed some veggies using olive oil and garlic, then scrambled a couple of eggs into the mix. I warmed up a teff tortilla in the microwave, and then proceeded with my breakfast experiment. The first burrito I made, the tortilla fell apart. Vince’s didn’t. Hmmm. Did I fill it up too much with eggs and veggies? I was a bit disappointed, but wanted to try it again, so a few days later I did.

This time, on the advice of my friend Amanda, I toasted the tortilla stove top instead of choosing to microwave it. Not only did it hold together better, I enjoyed the taste more. Not that it didn’t taste good before, but it seemed to bring out the earthy flavors a bit better, and had that toasted yum factor. “Earthy” is the best adjective I can think of to describe how these teff tortillas taste.

As with other types of tortillas, teff tortillas could be used in a variety of ways! Burritos, wrap sandwiches, and quesadillas all sound so good. I am not done experimenting with teff - if you too are curious about teff and teff tortillas, check out your local health food store!

Resources for this post and product review: La Tortilla Factory Sonoma Gluten – Free Wheat Free Wraps; Photo Credit: Recipetips.com

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