Every time I go to the grocery store, I get asked about my food. Partly because I live in a smaller town in the South and people just talk to you in the grocery store. Kinda nice. And partly because I buy food that most people here just don’t buy. Or I buy it in weird massive quantities. We juice, so we buy huge amounts of vegetables. We always get comments on this. And because I’m gluten free, we buy all that weird Bob’s Red Mill stuff. More comments.
But I don’t just get comments. I get questions. People want to know how I’m going to cook things. I’m often giving quick cooking lessons in the checkout aisle. (Again, small town, South, nobody really minds the holdup. We’re already waiting for someone to find her check book). Often enough that I’m thinking of buying index cards so I can pass out recipes.
Tilapia is a a naturally gluten free food, and is a perfect busy night supper. One of my favorites. Perfect for those “throw something in the oven, we need to eat and leave,” nights. I like it best with a romaine salad. I keep a few leaves whole for tomorrow’s lunch. Continue reading
Thinking back to those first days of going gluten free, long before gluten free bread was readily available in grocery stores, I tried to replicate my gluten filled lunch by spreading peanut butter and jam on plain rice cakes. I usually ended up throwing them out and eating nachos.
I’m not sure when I figured out that if I made a little extra, I could have leftovers for lunch, but I’m so glad I did. Continue reading