The Wait Is Killing Me!

OMG, THERE ARE SO MANY THINGS I AM WAITING FOR RIGHT NOW! IT’S DRIVING ME INSANE! I usually have endless patience (ask anyone – I can wait for you for hours if I don’t have anywhere to be). But this is like dangling meat, or actually, something else vegetarian that I can eat – like a fluffy baked potato, in front of me and expecting me not to go crazy. It’s RIGHT THERE!

  1. I am absolutely dying to bake these gluten free, dairy free, allergy friendly cookies. Everytime I want to bake them, my mom or grandmother aren’t there to help me. I’m only just starting to cook and bake so I need a little (read: a lot) of help.
  2. I have ordered lipsticks from Red Apple Lipstick and they have reached Dubai. They now need to be delivered to me.
  3. I bought a popsicle mould today from Ikea (they’re pink and yellow!). I obviously had to make popsicles as soon as I got home. Obviously. THEY ARE NOW IN THE FREEZER AND I AM WAITING FOR THEM TO FREEZE! IT HAS BEEN ALMOST THREE HOURS!

The popsicles are literally just killing me right now. I wish I had Jedi-like powers and could make my popsicle freeze. I am dying to try them out. I haven’t had a nice frozen treat in so long! I haven’t had ice cream or yogurt in so many months. This is so hard. I just hope they turn out good! I’ll be so sad if they suck.

Right now, all that stands between me and my popsicle is time. 

Advertisements

Quinoa Pilaf – Gluten Free, vegan, low FODMAP

I put up a pasta recipe before, suitable for those on the low FODMAP diet. I pretty much used the same recipe but used quinoa instead of pasta.

image

Quinoa Pilaf

Click on image: 12 packs for $38.05 on Amazon

Click on image: 12 packs for $38.05 on Amazon

INGREDIENTS

  • Cooked quinoa (Click here to read about preparing quinoa)
  • 1 tbsp coriander powder
  • A handful of coriander leaves
  • Spring onions (green part only if low FODMAP)
  • Tomatoes
  • Olives
  • Salt to taste
  • 2 tbsp olive oil
  • Other flavours you can use if you like are oregano, parsley, basil, cumin powder, fenugreek, garam masala, etc.

DIRECTIONS

  • In a saucepan, pour the olive oil and let it heat up
  • Add coriander powder, coriander leaves, and spring onions. Saute until fragrant
  • Add tomatoes. Stir it all and mix everything up so its distributed evenly. Do this for a few minutes until the tomatoes become soft.
  • Add some salt to taste
  • Toss in some quinoa and mix it all up so everything is nicely heated
  • Take the pan off heat and add olives
  • You can top it with broccoli, carrots, corn, green beans, etc.

ANOTHER IDEA

I just tried this and I’m eating it right now. It is phenomenal! Really really good! I used the leftover quinoa to make potato quinoa patties. Since there was a fair bit left over, the quinoa formed a sort of crust for the patties making them nice and crispy without breaking apart!

Gluten free, vegan, low FODMAP pasta

This is one of those recipes you turn to on your “off days.” You know, when you’ve just been glutened or something, and you’re trying to heal and want your digestive system to rest for a couple days so you eat plain and simple foods. Since I found out (the hard way) that too much tomato sauce/paste isn’t good on a low FODMAP diet, I’ve been looking high and low for a pasta recipe that would still have some flavour. For a long time, I was just eating pasta noodles topped with olives and lettuce because I was so afraid I would end up getting sick from eating a more complex meal. Yeah, that was awful. There was barely any taste and I was too afraid to even add any seasoning. Mind, this isn’t one of those extravagant, restaurant style pastas. It’s a simple home cooked meal with simple flavours. A bit bland for some perhaps, but a welcome change from eating only rice and potatoes on “off days.” I browsed recipe after recipe and finally ended up with the recipe below. I just wing it for the quantities. You can add how much ever you like!

GF, vegan, low FODMAP pasta with lettuce

GF, vegan, low FODMAP pasta with lettuce

INGREDIENTS

  • Pasta (I use Peacock’s Gluten Free Brown Rice Spaghetti)
  • Chopped tomatoes
  • Green onions sliced into small pieces (ONLY the green part if you’re on a low FODMAP diet)
  • A handful of coriander leaves
  • 1 tbsp coriander powder
  • Dried oregano according to preference
  • Olives
  • 2 tbsp Olive oil
  • Any other herbs or toppings you like!

DIRECTIONS

  • Cook pasta according to directions on the packet
  • In a saucepan, pour some olive oil and let it heat up a bit
  • Add the coriander powder, coriander leaves, green onions and oregano. Saute until fragrant. You can also choose to add things like parsley, basil, celery, carrots, onions, etc.
  • Add tomatoes and stir it around a bit. Do this for a few minutes. I usually cook mine until it is a bit mushy but not like pulp or puree.
  • Add the pasta to the saucepan, mix it all up and cook for a few minutes so everything is nice and heated
  • Top with olives, broccoli, anything you like! I usually add black and green olives on top, and serve with a side of fresh lettuce

Quinoa

Quin-wha?

Quinoa

Quinoa

Glorious, wonderful quinoa! I had never heard of it. I never would have either, if gluten hadn’t decided to forsake me. I’m so glad I now know what quinoa is. And it is amazing.

Quinoa is a seed that behaves like a grain. It was the food of the Incan warriors, known for replenishing strength and building stamina. 1 cup of cooked quinoa has about 8g of protein, 3g of fat, and 5g of fibre. Wonderfood? I think so!

Also, since it swells up when it’s cooked, 1/4 cup of uncooked quinoa is equal to about a 1 whole cup when cooked!

I was at first terrified of having quinoa. Because I have lots of food sensitivities, I was worried it would make me ill. Quite a few people reported feeling sick after quinoa. I finally mustered up the courage to try it out. I felt fine. Hooray!

Then I tried eating soaked and uncooked quinoa by baking/frying it into tortillas and pancakes. I also kind of overdosed on it and had about 1-1.5 cups of soaked quinoa in less than 24 hours. Tummy no happy!

(To make things easier for reference, cooked quinoa is quinoa that has been rinsed, soaked and cooked. Soaked quinoa is uncooked yet, just soaked.)

So my advice to those of you who want to try quinoa is:

  • RINSE IT! There is no way I would ever eat it without rinsing and soaking it first. Quinoa is coated in saponins that appear soapy when rinsed. It can cause stomach aches. Most packaged quinoa comes pre-rinsed but you should always rinse it again to be on the safe side. Rinse it well for a couple of minutes in a mesh sieve and scrub with your fingers, moving the seeds around.
  • Soak it. I’m a little paranoid that I’ll get sick so I always like to take extra precautions. Some websites suggest soaking it for a few hours, but I soak it overnight in a bowl full of water and 1 tbsp lemon juice in it.
  • Then drain the water and rinse it thoroughly again till the water runs clear.
  • There are many ways to cook quinoa. I usually just cook it like rice. Put it in a pot of water, bring it to boil, cover the pot, and simmer until the water dries up. There are other ways of preparing quinoa but I haven’t tried them.
  • I would suggest not overdosing on it like I did. In my defense, I couldn’t help it – it’s so good! Like I mentioned above, a cup of quinoa contains about 5g of fiber. Also, I don’t know if this is crazy, but when I was cooking with only soaked quinoa (I added water and blended it to make a batter to cook with), the batter kind of reminded me of tahini which is made with sesame seeds. Too much of that upsets my tummy as well. I couldn’t help but wonder if too much soaked quinoa leads to an upset tummy. I remember I made tortillas out of them. After the second tortilla, I started feeling stomach cramps. I made quinoa pancakes the next morning and felt the cramps again. I felt ill for a few days after that, similar to how I react when I have too much tahini. Has that happened to any of you? Cooked quinoa suits just fine though. Maybe I just had too much. So yeah, I’d suggest start off with small servings and see how much your body can handle.

Mmm, delicious quinoa. Can’t wait to prepare it again in all it’s gluten free glory! It is also so versatile. You can have it like porridge, in pancakes, with potatoes, add it to your burger patties, BAKE CAKES with it, in smoothies, as a substitute for rice or pasta, as a dosa, as a tortilla… Sacre bleu, Quinoa, I think I love you.

P.S. Saw this AMAZING offer on Amazon for quinoa! Great if you’re like me and prefer to shop in bulk, especially quinoa which tends to be expensive. 12 packs for $38.05. That’s only $3.17 per pack! WOW! Click on the image below to purchase.

Click on image: 12 packs for $38.05 on Amazon