North Bay Naturopath Dielle Raymond
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What I Eat - Day Fifty-Five

2/16/2014

1 Comment

 
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Breakfast - Fried Radishes, Grapefruit, and Toast

I found a giant bag of delicious red grapefruit from Texas at the grocery store, and I sliced up one of them.   I fried some sliced radish in my ceramic frying pan with some avocado oil at a medium heat until soft.   Last but not least, I made some gluten-free toast.   I'm trying to kick my margarine habit, so I added extra-virgin olive oil and balsamic vinegar to the toast, which is a substitution I'm growing to prefer. 
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Lunch - Bakes Beans, Carrot, and Olives

I left the house in a terrible rush.  I didn't have any leftovers in the fridge, so I grabbed a can of baked beans, a can opener, a jar of garlic-stuffed olives, and a raw carrot and headed out the door.   I can't say for certain that the olives are gluten-free, though the ingredients seemed safe.   This was the first time I had tried this brand and, for what it's worth, I strongly prefer the President's Choice garlic stuffed olives (and they also have a simpler ingredients list). 
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Dinner - Pesto

Ingredients for Pesto


-two 40 g packages of fresh basil 
-two cloves of garlic, peeled
-one cup of raw sunflower seeds
-2/3 cup extra virgin olive oil
-sea salt

Add all the ingredients to a food processor, and mix until smooth.   

Rest of Ingredients

-Daiya shredded mozzarella 'cheese'
-Rizopia Fusilli
-sliced zucchini, sauteed
-organic baby arugula
-organic cauliflower, chopped and steamed

I put the noodles into a pot of water, and brought it to a boil.  I find the trick is to stir it frequently in the beginning so that it doesn't stick, and then less frequently towards the end of the cooking process so that the noodles don't break apart.   Once they were soft, I strained them in a colander, thoroughly mixed in the pesto, and then dumped them on the arugula (to soften it a bit).   Afterwards, I added the rest of the ingredients.  Rice noodles don't make great leftovers, though these ones worked out well warmed up and carried in a thermos.  
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Dessert - Luigi's Real Italian Ice (Mango!)

This product guarantees that it is gluten-free.  Another great option is Chapman's Sorbet.  Both of these products still contain a fair number of artificial and modified ingredients, but they are a nice treat that is dairy and gluten-free!
1 Comment
Sarah
2/16/2014 11:36:26 pm

Hey Dielle:
Your comments about the rice pasta made me want to share a product I found at Foodland (I know, amazing, right?) that works for me. You know how I always destroy rice pasta? well I found a brown rice pasta that I can't mess up. You can cook it the regular way, but they also have directions for "easy and energy-saving cooking." Here they are: Cook 1 to 2 minutes in boiling water. Switch off the stove. Cover pot for about 16 minutes. Ready to serve. The good texture of Tinkyáda® can withstand quite a bit of over-cooking. That last bit is a quote on the bag :) I don't know if this method works for other varieties of brown rice pasta, but it seems to work for this kind. I don't always leave it in for quite 16 minutes (I still check once or twice toward the end it without stirring it), and if it's going in pasta salad I definitely leave it in for a slightly shorter time.

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    What I Eat

    I want to give you an idea of how to eat healthfully on a restricted diet, without a lot of work, by showing you how I eat!  I eat strictly gluten-free.  You'll find A LOT of veggies in this blog!  I eat both fish and meat a few times a week (local and/or humane, whenever possible), and dairy when I'm visiting family and friends, or eating out.   I hope you find this blog inspiring and interesting!

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