Day Four: Bring on the Chocolate Pie

Today instead of eating a Cinnamon Crunch Bagel or Krispie Kreme Donut  for breakfast, I had another bowl of Rice Chex.  Oh Joy! Well, at least I like Rice Chex cereal, right?!?

Thanks to a well planned menu lunches, however was more interesting.  Left-overs always hit the spot!
Lunch: Left-Over Steak

(Flank Steak, Stir-Fry Vegetables and Cantaloupe)

In fact I had so much left over flank steak I skipped Meatless Monday's plan for Broccoli Baked Potatoes and whipped up a quick Thai Stir-Fry.

Dinner:  Thai Stir-Fry

(Beef Stir-Fry and Roasted Potatoes)

 But by far the hardest part about having Celiac Disease has been the lack of desserts in our house.  I love to bake!  So after much internet research I decided to make a Gluten-Free Chocolate Pie.

Dessert:  Chocolate Pie
 

The pie definitely hit the chocolate spot, it was very, very rich!  Next time I think I might try a strawberry filling instead!

Recipe:

Crust: 

1 1/4c Crushed Chocolate Chex Cereal

1/3c    Melted Butter

1/4c    Sugar

(Mix ingredients and form into a pie plate)

Filling:

10oz Gluten-Free Chocolate Chips

3tbl   Butter

2tsp  Sugar

1 tub Cool Whip Topping

(Melt first 3 ingredients in microwave, fold in Cool Whip, refrigerate for at least two hours)

Day Three: Fajita Tower

I can't believe it's been only three days since my diet has been turned upside down, it feels like a lifetime.  On the upside I did enjoy some real carbs for breakfast this morning.  We had Sunday morning pancakes, yum! 

Honestly, I wouldn't say yum--but I can say I will learn to love them!

Breakfast:  Pancakes and Berry Salad

(Gluten-Free Bisquik Mix)

Lunch: Pei Wei Gluten Free Spicy Chicken

One can not know how excited I was to learn there is an "after church" restaurant I can eat at--and love!

Dinner:  Fajita Tower

Orignally I planned to make a beef stir-fry for dinner, but after having chinese food for lunch I decided to improvise dinner.

Fajita Tower:

Crunchy Corn Tortilla

Broiled Beef Flank Steak

Refried Beans

Baby Spinach

Grilled Onion, Red and Green Pepper

Blacked Corn & Hominy

Avocado

*Assemble all ingredients into a "yummy taco salad"!

Who knew improvising could be so much fun, tomorrow I may just try a chocolate pie with Rice Chex crust!

Day Two: Left Over Lunch

Today was another day in our gluten free world, a day filled with old favorites and new snacks.

Breakfast: Cinnamon Rice Chex with Banana & Raspberries

 Lunch:  Left-Over BBQ Chicken Snack

(Rice Cake topped with BBQ Chicken and Cole Slaw, Kettle Chips and Raspberries) 

Dinner: Dinner Pouch

(Baked Ground Beef topped with Potato & Onion, Steamed Broccoli and Fruit Salad)



My lunch happened by accident it was a recipe on the back of my Quaker Rice Cakes package, BBQ Chicken Snack. Since the recipe called for BBQ shredded chicken and we had made that very chicken for dinner last night I decided it would make a perfect gluten free lunch.  And adding my favorite Vinegar Cole Slaw to the dish was a very yummy idea!

Recipe: 
Vinegar Cole Slaw
1 package Tri Color Cole Slaw
3 green onions
3 tbl vinegar
2 tbl olive oil
2 tbl sugar
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper

Day One: Bye-Bye Breadsticks, Hello Rice Cakes

This week I was diagniosed with gluten intolerance.  Oh Joy! While I'm not big on the idea of omitting gluten from my diet, I am excited to hopefully rid myself of the many "health issues" caused by this little protien.  And thanks to my supportive husband, today our house is offically gluten-free!



After being diagnoised I immediatly knew I wanted to blog about my gluten-free meals.  The idea is to write about ever meal for one whole year, "Gluten Free 65".  I'm exicted to see how time will expand my gluten-free palet (and health).  And so begins the journey bye-bye breadsticks, hello rice cakes!

Breakfast:  Cinnamon Rice Chex and Banana

Lunch: Strawberry Spinach Salad


Dinner:  BBQ Shredded Chicken, Vinegar Cole-Slaw and Homemade Fries



Aside from chocking done the gluten-free granola on my salad, today was easy enough.  I wonder how easy gluten-free baking is??? I know the future holds many challenges--some meals will be flops, others will be hits, but all meals will be gluten-free!