Happy Thursday!
How are you today? Hopefully, fabulous! I've been gluten-free for about two months now, and admittedly it has had its rough times. Eating out is still tricky, and there are some things I definitely miss. However, the positives WAY out weigh any negatives, and I am still loving how much better I feel. The world of less headaches and no ulcers is one that I like very much! :)
Two things that I thought I would never eat again once I found out I couldn't have gluten came back into my life all in the same night. Pasta and chocolate cake welcome back! Oh how it is good to see you again. No, I didn't fall off the gluten-free wagon, but I did discover two amazing alternatives to regular gluten filled pasta and chocolate cake. Please say hello to my dinner from last night. Spaghetti with mushrooms and red sauce accompanied by a salad explosion! Talk about delicious.
I made this pasta using a quinoa noodle alternative. It was absolutely delicious and you could hardly tell it wasn't regular old pasta. Definitely a winner in my book.
Ok, so I cheated with the pasta, but I bet you're wondering how I managed to make fresh chocolate cake without regular flour. Well, that's easy I have a good friend named Kelly, over at Foodie Fiasco, who created a delicious grain free chocolate cake that can be cooked in the microwave in less than 5 minutes. All I did was follower her directions.
Head on over to her blog and check it out. I swapped apple sauce for the pumpkin and added 3 Stevia packets to the mix. The cocoa can be a little bitter, so next time I will probably add one more Stevia packet. All you have to do is mix up all of the ingredients and pour into a microwave safe mug or ramekin.
Kelly said she cooked hers for 3.5 minutes in a low power microwave. My microwave must be related to the hulk, because it only took me 1:45 for it to cook. You can tell it's finished when it starts to peel away from the edges.
If you are gluten-free what is your favorite indulgent recipe?
What comfort foods do you crave?
In health,
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