We just got back from a ten day trip visiting my family in Louisville. The boys had the time of their lives despite one immediate care run and two ER runs. It was a good time, but vacationing with a food intolerances and being vegetarian is not easy, especially while staying with family who eat very differently and do not fully get the whole gluten intolerant thing. I ate a lot of salad and a lot of nut thins, which is all good, but the day after returning home I was eager to make some food! Despite the 94 degree heat in a house that traps heat and refuses to let it go like a toddler and his favorite toy, I turned on the stove and cooked throughout the afternoon. And actually, I felt kind of sick the rest of the evening, so maybe it was not the best idea, but on the plus side I made a delicious spaghetti sauce for a family dinner (I put mine on brown rice noodles), pasta salad and quinoa salad for the next day, as I saw the need for cold food coming up. The quinoa salad is the clear winner. I cooked the quinoa first (I only had about 1/2 cup left, otherwise I would have cooked a full cup.) While that cooked I sauted onion, garlic, broccoli and a heap of cut up leak all together in olive oil, balsamic vinegar, wheat free tamari, black pepper and herbs. (Oregano, basil, and herbs d’ Provence). Then I combined them all and can attest that it is good warm or cold, especially with about a quarter of a lemon squeezed on top. It is another 90+ degree day here so I’m glad for the food waiting in the fridge today.
Published by kristenann
Gluten free, mainly vegetarian herbalist living in beautiful Western Washington, but love to travel. My two boys have various other food intolerances including gluten, so I think and write about food quite a bit. Author of the children's book, The Knight Owl, which has it's own blog:http://theknightowlblog.wordpress.com/. View all posts by kristenann