Another passion I have is making and eating delicious food.
Delicious, gluten-free, food.
I am not a band-wagon-weight-loss-fad-diet-gluten-free-by-choice kind of girl. I don’t eat gluten because if I do, it will kill me. Or, to be slightly less dramatic, it will do things that will kill me eventually. So when people tell me “how hard it must be” and how they “could never live without doughnuts and spaghetti” and how “it must be so nice to have such a petite frame and thin waist,” all I can do is shake my head. What a mess fad dieters have made for the rest of us.
All of that aside, I have spent eight years teaching myself how to stick to a gluten free diet. I was lucky to be diagnosed with Celiac before leaving home to attend university, but a tiny dorm room with no kitchen is NOT a good way to be introduced to the gluten-free lifestyle. I have since invested in a nice, large kitchen and have become much more organized and willing to experiment until I get it right.
From time to time, I will share some of the recipes that make me happy. I’m actually working on a little cookbook for friends and family who panic when they know I am coming to visit because they are so afraid of poisoning me. Their concern is sweet, but there are so many simple, inexpensive, gluten-free meals out there….
It took me plenty of time to figure it out, but there are options and it is possible.
Today’s recipe was inspired by this: http://www.hy-vee.com which I found via pinterest.com. I’ve adjusted it a little for this post… and every other time I make it. Honestly, you can’t really mess this one up, just get whatever veggies you like, get some sausage, put it all in foil, and cook it up! For all you type A’s out there, however, I’ve made a recipe:
- Usually we use two of each ingredient. This time we used veggies grown in a real live garden, not purchased from a grocery store… so they were much bigger than usual. We also added the eggplant for the first time to give it a try (delicious, by the way). What I’m saying is this: you don’t necessarily want to use my photos for your shopping list; unless you’re cooking for a small army. Seriously, I won’t have to cook anything else for at least 2 more days.
- This recipe can easily be adapted to be vegetarian or to incorporate things that are in season and so on.
- Don’t over-stuff the foil! It’s tempting when you have so many delicious veggies in front of you, but if you fill the packet too full, it will rip open and leak all over everything. Ask me how I know.
- When grilling this, it’s good to be very careful when flipping the packets. As mentioned above, the foil is fragile and the contents are a little heavy. You may be tempted to use oven mitts or fancy grill stuff to flip your packet. Instead, and this may sound a little weird but, I highly recommend using welding gloves! They make you feel like a grilling superhero.