Tag Archives: Gluten Free

What I Ate Wednesday [4]: Savannah and Birthday Eats

Zunzis Savannah Salmon Salad Zunzis sauce What I Ate Wednesday | almost getting it together

Incase you don’t follow me on Twitter or Instagram, I spent the past weekend in Savannah. The last thing in the world I was going to do was spend my 25th birthday in Pittsburgh.

In early February, I received an invite in the mail to an award ceremony for my aunt who lives in Savannah on my birthday and knew it was a sign (she was named a “Woman of Distinction” by the Girl Scouts of Historic Georgia – little known fact, my family, especially my aunt, is super involved with Girl Scouts). I immediately called my cousin Jaimie who lives in Atlanta and we quickly planned a trip.

Since we arrived late Thursday and spent a few hours talking with my aunt when we got to Savannah, we slept in. There was a ton of fresh fruit so I had my favorite breakfast for my birthday – lots of oatmeal with fresh fruit and Greek yogurt (not pictured).

gluten free oatmeal with chia seeds and fruit what i ate wednesday | almost getting it together

My grandmother and aunts all have the same dishes. No matter where I am, I feel like I’m at home!

There was a luncheon for the awards ceremony, but nothing was really gluten-free so I picked at some grilled chicken and veggies. Totally forgot to take a photo and also it wasn’t photogenic. t was at the same table as all of my aunt’s girlfriends, many of whom I have ran half-marathons with in Savannah or Disney, so it was definitely fun. My aunt also did an Ellen-style selfie on stage… and I realized my entire family is selfie-obsessed except me.

family | almost getting it together

I look totally out of place with my cousins and aunt because of my dark hair and skin. Was I adopted?

Afterwards, we decided to go downtown and do a little shopping at my favorite store in the world, Paris Market (more about that on Getting it Together on the Road: Savannah, coming soon). I was hungry – verging on hungry, really – so we stopped by Zunzis and I had my staple salmon salad and one of Jaimie’s falafels that honestly was maybe the best falafel of my life.

Zunzis Savannah Salmon Salad Zunzis sauce What I Ate Wednesday | almost getting it together

Salmon salad from Zunzis with a bite of falafel off to the side.

My Aunt Sherry is a huge runner (I ran my first half-marathon with her on my 21st birthday!) so she signed us up for a Shamrock 5K that ran through the squares of Savannah. I was a little disappointed during the Savannah Half-Marathon that the race didn’t go downtown but after running approximately one hundred corners, I understand why.

I started scheming and thinking I had a chance to place in my age group. Never before (besides the AEO 5K we had at work this summer) have I been in the front of the pack (okay, top 1/5th of the pack) in a race. Eating a salmon salad an hour and a half before was a bad idea (I know better but my hunger got to me) and I definitely felt it around mile 1.5 (despite running a 7:42 mile two). I didn’t place in my age group, but I was in the top 15% overall and top 6% of women so I’ll take it. Also this time is off because I did not cross the start line at the gun – I was definitely sub-26.

savannah shamrock 5k | almost getting it together

THIS TIME IS WRONG, SAVANNAH.

savannah shamrock 5k | almost getting it together

I proceeded to never warm up that night after taking off my gloves, ear band and jacket.

My aunt is also gluten-free and told me about this new restaurant that had gluten free pizza called My Your Pie (JK on the my pie, I’m glad I fact-checked that). Your Pie is basically the Chipotle of pizza – you choose your crust (white, whole wheat or gluten free) then whatever cheeses, veggies and meat you want. I never eat pizza anymore (besides my 10-Minute Gluten Free Pizza), so I was pretty pumped to eat pizza on my birthday. Then I had to indulge because it was my birthday and eat a kid’s sized gelato – half pistachio and half dark chocolate.

what i ate wednesday my pie gluten free pizza | almost getting it together

Gluten free pizza from Your Pie.

what i ate wednesday my pie gelato | almost getting it together

Birthday treat – gelato from Your Pie.

So basically on my birthday I ate a ton and felt totally guilty on Saturday and had to run it all off (kind of… before I proceeded to drink a ton of champagne). This was really different for me because I feel like for the past few years I’ve had to go somewhere fancy for my birthday with my family and this year I just wanted pizza so I had it. This is basically a break-through with me eating things because I feel like I should.

Full Savannah recap coming soon!

And of course, linking up with Jenn from Peas & Crayons for What I Ate Wednesday!

Chat with me:
Have you ever been to Savannah? What did you eat on your last birthday? Is your family as cool as mine?

Autumn Vegetable Fritatta

autumn vegetable gluten free fritatta | almost getting it together

I know autumn is long gone (unless you’re in the Southern hemisphere, then it is just on the horizon), but this is what a certain someone asked me to make when I asked what they wanted for breakfast. 

My mom used to make frittatas pretty often. I used to think they were so fancy, but they were her way of using up whatever vegetables were leftover in the fridge. I honestly hadn’t really made more than one or two before (that honestly were just failed omelets, so I was so surprised when this one turned out.

I probably would have used gruyere cheese (let me know if you try it with that), but the pepper jack gave it a nice kick. Plus, I add Cholula to anything savory that stands still so it gave me an excuse to use my favorite condiment and a little bit of avocado for some healthy fat on the side. I actually ended up eating a slice of this cold one morning when I was particularly snacky and knew I would be ravenous in an hour so I just wanted to nip the hunger in the bud.

Autumn Veggie Fritatta
Serves six

autumn vegetable gluten free fritatta | almost getting it together

Serve this for St. Patrick’s Day since it has some green in it… right?

autumn vegetable gluten free fritatta | almost getting it together

Gotta Fritatta.

Autumn Vegetable Fritatta
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 6
Ingredients
  • 4 eggs
  • 5 egg whites
  • 1 chicken sausage link
  • 6 oz pepperjack cheese, grated
  • ½ cup butternut squash, cooked
  • 8 oz shitake mushrooms
  • 4 cups spinach
  • ¼ cup chopped green onions
  • ¼ cup almond milk, unsweetened
  • 2 tbsp garlic
  • 2 tsp olive oil
  • ¼ tsp salt
  • ¼ tsp crushed red pepper
  • ¼ tsp crushed black pepper
Instructions
  1. Heat a sauté pan or a cast iron skillet on the stove on low heat.
  2. Add olive oil & garlic. Cook garlic until fragrant, about one minute.
  3. Add chicken sausage and cook about 10 minutes or until nearly fully cooked.
  4. Add mushrooms and cook until soft, about 10 minutes (because you're on low heat).
  5. While mushrooms are cooking, mix eggs, egg whites, grated cheese, almond milk, salt and both peppers in a bowl and set aside.
  6. Add spinach, green onions and squash and cook until spinach is wilted, about 2-3 minutes. Continue stirring to make sure veggies are well mixed.
  7. Add in egg, cheese and milk mixture. Turn up heat to medium.
  8. Let sit on medium heat until fully cooked, about 10-15 minutes.
  9. Set oven to broil and pop pan/skillet in for 3-5 minutes until top browns.
  10. Serve with salsa, avocado or whatever else you like with your eggs.
Nutrition Information
Serving size: 6 Calories: 235 Fat: 15.1 Saturated fat: 7.6 Carbohydrates: 9.1 Sugar: 2.3 Sodium: 660 Fiber: 1.7 Protein: 15.4

 

autumn vegetable gluten free fritatta | almost getting it together

Look at all that vegetabley goodness.

 

Chat with me:
What’s your favorite way to eat eggs? What meal could someone cook to impress you?

Coconut Blueberry Quinoa Pancakes

Coconut Blueberry Quinoa Pancakes | almost getting it together

I had been craving two different breakfast foods – quinoa pancakes (which I had never had before but I often find myself craving foods I’ve never tried) and coconut blueberry waffles (alternatively, which I had never had). Luckily, President’s Day gave me a chance to create the breakfast food of my dreams since Saturday and Sunday breakfasts had been oatmeal (since I assumed I was doing a long run on Saturday then truly did a long run on Sunday).

Top these with coconut butter, almond butter, Greek yogurt and fresh blueberries for the full effect.

Coconut Blueberry Quinoa Pancakes

Coconut Blueberry Quinoa Pancakes | almost getting it together

The quintessential pancake shot.

Coconut Blueberry Quinoa Pancakes
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 1
Ingredients
  • ½ cup cooked quinoa
  • ¼ cup egg whites
  • ¼ cup coconut milk
  • ¼ cup fresh blueberries
  • 1 tbsp coconut flour
  • 1 tbsp shredded coconut
  • 1 tsp vanilla
  • ¼ tsp baking powder
Instructions
  1. Heat skillet on medium heat and spray with coconut oil (or whatever you use as a non-stick spray).
  2. Mix quinoa, coconut milk and egg whites in a bowl.
  3. Add coconut flour, shredded coconut, vanilla and baking powder and mix well. Coconut flour has a habit of sticking together – be sure to mix all of it out.
  4. Fold in blueberries
  5. Pour pancake batter onto heated skittle and let cook 2-3 minutes until bottom browns and is able to flip.
  6. Flip pancake and cook for another 1-2 minutes.
  7. Top with whatever makes your heart flutter and enjoy.
Nutrition Information
Serving size: 1 Calories: 186 Fat: 3.9 Saturated fat: 1.9 Carbohydrates: 24.4 Sugar: 5.3 Fiber: 5.4 Protein: 10.9

 

Coconut Blueberry Quinoa Pancakes | almost getting it together

Use the coconut butter. Trust me.

 

Chat with me:
Do you crave foods you’ve never had? What are you currently craving?

Bloody Mary Mussels

My dad could not stop talking about making mussels and more so, these Bloody Mary mussels he had at some brewery near Slippery Rock. On Valentine’s Day I was driving home from work, contemplating what I was going to eat for lunch because of course that was dependent on what I was eating for dinner, and called my dad to suggest we make mussels for dinner and be single together. So that’s what we did.

I had to think about what all types of things go into Bloody Marys to think about what should go into these little guys. My dad swears by Clamato juice but since they were already fishy (I think?) I decided to just use tomato juice. My dad also suggested Worchester sauce and horseradish because I totally would have forgotten about those. I was thinking garlic, Tabasco, celery, sea salt – all of the delicious accompaniments.

A quick Tabasco story because I know you all really want to hear it. When I was in Hong Kong and seriously jonesing for Mexican food, I would throw down approximately $30 USD for a burrito. Yeah, Hong Kong is expensive, but once you’re outside the US, Mexican food is few and far between. I didn’t have a kitchen. I had to go to extreme measures.

Anyway, back to the Tabasco. So we were at whatever the Hong Kong crappy equivalent of Mad Mex was (I seriously think it was Mad Mexican because a waiter gave me a sombrero one night when I was drunk and it said Mad Mexican or something on it. See photo below for reference) and we ordered margs (duh) and they were INSANELY sweet. Like way to sweet. So we poured Tabasco in them because what else are you going to do whenever you need a buzz to forget about the amount of money you’re paying for a burrito.

mexican food hong kong | almost getting it together

Said stolen somber – it says “Mexican with Attitude”

So these mussels were gone in like 5 minutes. They were delicious and super easy. Mussels seem scary to cook but they aren’t. Unless you’re allergic to shellfish and then they are scary because you’ll die.

Bloody Mary Mussels

bloody mary mussels | almost getting it together

Mussels – insanely easy to cook.

Bloody Mary Mussels
 
Prep time
Cook time
Total time
 
Recipe type: Dinner
Serves: 2
Ingredients
  • 1 lb mussels, debearded and rinsed in cold water
  • 1 lemon, juiced
  • 1⅔ cups tomato juice (PURE tomato juice, not crap from concentrate with sugar added or something)
  • ⅔ cup chopped celery
  • ⅓ cup chopped parsley
  • 3 tbsp fresh horseradish
  • 2 tbsp crushed garlic
  • 2 tbsp worchester sauce
  • 2 tbsp hot sauce
  • 1 tbsp olive oil
  • 1 tsp celery salt
Instructions
  1. Mix everything but mussels, garlic and olive oil together and set aside.
  2. Heat olive oil in a Dutch oven (or large sauté pan – anything large enough so the mussels can all be beside each other without being on top of each other) over medium high heat.
  3. Add in garlic and stir until fragrant, about one minute.
  4. Add mussels to pan. Put lid on top and allow to cook for 3-4 minutes.
  5. Check mussels after 3-4 minutes. If they are mostly closed, continue cooking for another 3-4 minutes, checking every minute to see if they are opened.
  6. Once they are all (or mostly) opened, add in sauce and stir well. Re-cover pan and allow to cook for another 1-2 minutes.
  7. MUSSELS ARE DONE! See, that wasn’t too scary, right? Enjoy your mussels as long as they are open. If they’re closed don’t eat them you’ll die.

 

bloody mary mussels | almost getting it together

These were devoured in less than 5 minutes.

Chat with me:
Is my writing on point today or what? And by point I mean ADD. Also – what is the most money you would ever pay for a burrito?