When I was first trying to go gluten free, one of my biggest cheats was with gyro sandwiches. I love, love, LOVE them. Then I started to get more serious about eliminating gluten, so I would just eat the meat, but most places use gluten as a binder, much like how cold cuts and hot … Continue reading »
This is another Mark Bittman find. I sincerely love his book. If you buy only one cookbook, get one of his. He gives you a basic recipe and then he tells you the multitude of ways you can change it. For example, with this dish, you can use any other root veggie similar to sweet … Continue reading »
For the purposes of this blog, I don’t really think it gets much more “meat babe” than steak. A nice, half-pound or more of beef cut from the best part of the cow is fantastic. My favorite cuts are the New York strip and ribeye. Who am I kidding? I love it all. Martha Stewart … Continue reading »
While I’ve tried to eat pretty healthily in the past year, I’ve had some health issues that have driven me nuts. Back pain, migraines, and low-grade anxiety have plagued me on and off since the summer. I linked some of these issues to the paleo diet I was following. When you cut out all grains … Continue reading »
An early memory surrounding food was really loving green beans. I’m not talking about fancy fresh ones sauteed in butter and garlic, or steamed. I’m talking the mushy ones from a can. The ones they always included in our school lunches. At some point, around the age of six or seven, I totally turned on … Continue reading »
I’m a sucker for any recipe that results in an easy, portable, tasty food product. I think that’s one of the reasons it is so difficult for most people to begin eating gluten free or paleo/primal. They just don’t want to give up the easy parts. I sincerely do not blame them. I was pleased … Continue reading »
Sorry, no pictures on this post. It’s just a burger. I love gyros. Love love love love love!!! When I went gluten free, though, one of my favorite foods was suddenly off limits, because most commercially prepared gyro meat uses wheat as a binder. It’s kind of like lamb meatloaf that’s slow roasted. I was … Continue reading »
