Gluten-free French Toast & Two New Purchases!

I tried the French toast that I was thinking about making the other day, with Udi's bread, and fresh strawberries and eggs from Rabbit Run.  It was so yummy and was the perfect treat for a lazy Sunday morning.

 First, I macerated the strawberries and let them sit for a half hour or so.  This is Matthew's favorite way to eat strawberries!  I always loved topping my Grandmother's angel food cake with macerated berries. That's on a future to do list: gluten-free angel food cake!

For the batter, I used:
1 cup almond milk
3 eggs
1/2 tsp vanilla extract
1/4 - 1/2 tsp cinnamon (just depends on how much you like, I used closer to half a teaspoon)
a pinch of salt

Mix this all together in a bowl, and get a pan on the stove and heat it over medium.

Once your pan is good and hot, dip a slice of bread into the mix and let the excess drip off (you don't want that stuff all over your pan, it will just burn!).  Gently lay it down in the pan; you want to hear that great sizzling sound once it hits.  Let it get golden brown and flip it.  Once both sides are golden, remove the toast and put it on a plate or in the toaster oven to stay warm while finishing the other slices. 

Top with strawberries and enjoy!

Like a lot of the food I make, this is dairy-free.  I had to eliminate dairy a few months after I was diagnosed with Celiac to help my guts get back in shape.  I'm able to have dairy now, but only in very small amounts, so I limit it to basically just cheese and yogurt.  Almond milk is an amazing replacement!  I prefer the Blue Diamond Almond Breeze original flavor.

Follow the jump for two new products I found while shopping today!

My Gluten-free Lunch & Super Protein Snack #2

When you first start eating gluten-free, it's hard to come up with lunch ideas.  I mean, how many salads can a person eat?  It took me a while to get into the swing of things (and get used to waking up earlier to make my meals) but it's easy once you get the hang of it.

I always loved bringing leftovers, but my new job doesn't have a microwave.  I also love gigantic spinach salads with tons of toppings, like dried cranberries, blueberries, walnuts, and tomatoes, and these are so easy to make ahead of time and throw everything into one of those fancy produce ziplocks.

Right now I really like making mini-wraps using corn tortillas and different fillings.  This week I've been making avocado/chicken breast/bacon wraps and they are awesome!  I make two, since the corn tortillas are small.  You can fill them with all sorts of foods: chicken salad is yummy, I like to combine traditional chicken salad with a Waldorf salad and throw in pieces of green apple, halved grapes, and roasted pumpkin seeds.  Normal taco fillings would be tasty, but so would a slice of cheese and some mashed beans.  What about spreading some peanut butter and sliced bananas on the tortilla?  There are so many great ideas!

The secret to making corn tortillas pliable is to heat them in bit of oil before using them.  Ok, maybe this was only a secret to me, but for well over a year I thought corn tortillas were awful because they always fell apart.  I was really, really bitter on taco night.

Spread a little mashed avocado, top with Boar's Head sliced meat (or whatever you prefer.  I like BH Everroast Chicken Breast), and half a slice of bacon.  Wrap and you're good to go!  I secure mine with a toothpick before rolling them up.

Can I just pause and say how awesome Boar's Head is?  They are totally gluten-free.  This makes packing lunches so much easier.

My smoothie looked beautiful the other morning! 

Super protein snack #2, eggs!  I love hard-boiled eggs with a heavy dosing of black pepper.  It's the perfect snack: you can boil a few on Sunday and eat them all week.  They are packed with goodies like protein, choline, and vitamins.  They are less than 100 calories each and are naturally gluten-free!

Here are my first two meals of the day!  I drink a giant smoothie in the morning and eat the egg a bit later.  I prefer my wraps cold, so I wrap them in foil and put them right on top of the ice pack in my lunch box.  I also carry a string cheese stick, which is also a great source of protein, and a Fruity Pebble Treat (don't judge me!).  Fruity Pebbles cereal is gluten-free now, and so are the rice treats!  Of course they are still full of sugar, but that's why I like them.  I end up eating these around 3pm when I need a sugar high to help me kick into gear the last few hours of work.

Super Protein Snack #1

Why protein is so vital to people with Celiac Disease:

• It rebuilds and repairs body tissues
• It strengthens the immune system
• It produces energy and stamina

I am always looking for new ways to eat protein throughout the day without eating meat or fatty nuts (like my favorite, cashews).  My most frequent technique is making smoothies for breakfast. They are so easy to customize to your own liking, and it just makes my body feel good and full after drinking a giant, cold smoothie. 

In order to pack some protein punch into your smoothies, you should use milk or yogurt.  I prefer Stonyfield Probiotic yogurt, which is certified gluten-free, and I can usually buy 2 packages of 4 yogurts for $4.00.  Plus you can find coupons on their website, and sign up for Stonyfield Rewards.  I also add soy protein powder from Jarrow, which is gluten-free and dairy-free.

 Did you know papayas contain an enzyme called papain, which breaks down proteins and aids digestive issues?  Plus it is a good source of folate, and the vitamin C content is through the roof!

The rest of the ingredients are completely up to you!  I use bananas, strawberries, papaya, and Florida orange juice.  This combination makes an incredibly powerful smoothie: vitamin C, protein, folic acid, potassium, calcium, and fiber.  There are tons of variations though; you can tailor it to your cravings or what you have in your fridge.  Every once in a while, I use yogurt, soy protein, bananas, and a spoon of Dark Chocolate Dreams.  It's so tasty, and feels like you are eating dessert for breakfast.