Since going gluten free a few weeks ago, I’ve been testing out some different recipes using ingredients that I’d never played with in the past. For the most part, I’ve found that giving up gluten really isn’t that hard. I don’t eat that much bread anyway and the only thing I really miss is a good sandwich (yes, I’ve cheated and had a couple). I love pizza too, but have had two gluten free pizzas that were amazing! I’m hoping to hunt down the brand (Smart Flour I think?) so I can buy the crusts and make them at home.
When I was in Dallas, we decided to do a meatless Monday and so I made veggie and wild-rice stuffed portabella mushrooms with a shaved brussel sprout salad. So good! And surprisingly filling. I’d made an extra mushroom thinking we’d want to split it, but we could all barely finish the one we had. The salad was also super delicious! My mom recently sent me a new recipe for dressing and it’s tasty on every salad. Definitely worth making.
If you’re wondering how the G-free life is going, I have to say, it’s been amazing. My stomach is at peace and on a daily basis I feel better, more alert and don’t hit a point in the afternoon where I just want to crash. A lot of people tell me they lose weight when they go gluten free, but I haven’t and don’t plan on it, but I there’s definitely less ‘puff’ in the gut area and I’m cool with that!
Gluten Free Vegetarian Stuffed Mushrooms
- 1 cup wild rice, cooked according to directions
- 1 Delicata squash, peeled, cubed and roasted
- 1/2 red onion, chopped
- 1 stalk celery, chopped
- 3 garlic cloves
- 2 large handfuls chopped kale
- 1/4 cup crumbled feta cheese
- 4 portabella mushroom caps, gills scraped clean
- 1/4 cup chopped pecans
- S&P to taste
In a skillet, saute onion and celery in 1 tsp canola oil for 5 minutes. Add garlic and cook for another minute. Add kale and saute until wilted. Remove from heat and mix with cooked wild rice, delicata squash and feta cheese. Season with salt and pepper to aste.
Preheat the oven to 450 degrees and brush portabella mushroom caps with olive oil. Bake for 5 minutes. Flip caps, fill with equal portions of wild rice mixture and cook for 10-15 minutes. Serve hot.
Brussel Sprout Salad
Dressing (adapted from Cooking Light):
- 3 Tbsp red wine vinegar
- 2 Tbsp chopped shallot
- 1/2 tsp dried thyme
- 1 1/2 tsp Dijon mustard
- 1/2 tsp honey
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 2 garlic cloves, minced
- 1/4 cup olive oil
Combine all ingredients in a jar and shake vigorously until combined. Serve tossed with salad.
- 16 meidum brussel sprouts, stems removed and shaved
- 1/4 of a red onion, sliced thin
- sprinkling of almonds
- 1/4 cup freshly grated parmesan
- small handful of dried cranberries
- 1/2 avocado, cubed
Toss all salad ingredients together. Pour in just enough dressing to lightly coat the salad. Let sit for 30 minutes before serving. *Tip: I used a food processor to slice the brussel sprouts, onions and grate the parmesan cheese for easy and quick prep!