Three weeks gluten free.

And you know what?

It’s not so bad.

I really like to cook. Thankfully I know how to cook. And even better I have had the opportunity to have my new Frigidaire Professional Series Range and Microwave to help me along.

When I eat glutenous things now, I get an almost immediate tummyache. But even more interesting? Bread doesn’t even taste good anymore. I’ve tried twice. Yuck.

I’d say for every three tasty gluten free dinners I’ve made there’s been one big fat fail. Like my whole “I’LL LEARN TO MAKE JAPANESE FOOD! JAPANESE FOOD HAS HARDLY ANY GLUTEN!”

Yeah. Japanese food isn’t something you just start cooking. Dried fish flakes? Kelp? Cabbage pancakes? Yeah, Japanese food isn’t for the desperately hungry. Maybe I’ll try again in a year.

I’ve eaten enough asparagus that uh, it’s really obvious that I’ve eaten a lot of asparagus.

When cut properly, leeks look a lot like toenail clippings.

There’s a Japanese root vegetable that looks like semen when it’s grated.

And quinoa? Yeah, quinoa still looks like tiny little condoms.


quinoa. aka teeny little condoms.

But by far my biggest accomplishment in this whole gluten free cooking thing is this thing with quinoa that I came up with after modifying another nasty looking recipe.

1 cup quinoa

2 cups broth/stock (or 2 cups water with 2 teaspoons bullion, I usually do beef, but chicken or vegetable would be just as tasty.)

Cook the quinoa in the broth until it’s done (aka looks like little tiny condoms.)

1 medium onion finely chopped.

2 cups mushrooms, stems removed, coarsely chopped.

Saute them in a bit of olive oil and garlic until they the onions are translucent.

the makings of gluten free goodness.

Combine the cooked quinoa and vegetables together and add a half cup of heavy cream, a bit of either dried or fresh thyme and parsley. Add salt and pepper to your personal taste.

Nom nom.

final gluten free goodness.

This has no meat and yet Cody thinks it’s delicious and wonders why we can’t have it more often.

Eating out for now has lost its luster. I like being home. I like buying and seeing and knowing what is going into my food.

I have started making as many things as possible from scratch. Salad dressings and whipped cream for example.

I used to always make fun of my sister for being all crunchy and healthy.

Now I’m one of those people.

I can taste fake stuff in food, well, maybe not taste it, but food with fake stuff in it doesn’t taste as good.

Somewhere in LA Jessica Gottlieb is screaming all sorts of “I TOLD YOU SO” obscenities at her screen.

In my grandest of ambitions I’m going to try and post a weeks worth of gluten free recipes that are easy to make and actually taste good.

Just try it for a week.

Have your kids help you cook. Gather everyone around the table for dinner.

Promise you’ll notice a difference after a week, even if it’s not the one you were expecting.

I wrote this review while participating in a Test Drive Campaign by Mom Central on behalf of Frigidaire and received a Frigidaire Range/Microwave to facilitate my review.


  1. That looks really good. If you are going gluten free you should visit this blog. She does tons of gluten free as one of her kids has celiac disease.

  2. Welcome to the GF party, lady! I’ve been GF for about 5 years now and I haven’t met something yet that I truly “miss”. There are so many great substitutes or alternatives that taste exactly like the real thing.

    To your continued good health!

  3. Isn’t it kind of fun to be one of “those people”? It doesn’t taste good, but it feels nice to be smart enough to taste the difference, right?

  4. Oh, I should add that sushi is actually SUPER easy to make. I always just use cucumbers, cooked shrimp and avocado in mine so I don’t have to mess with raw fish.

  5. The Tutugirl says:

    Indian food. Not a lot of gluten in Indian food. And while it looks scary because of all the spices, really not that hard to make. (Just don’t dwell on how you can’t eat nan anymore.)

    And a really good ‘tiny condoms’ recipe:

  6. Mm! I love quinoa. Never thought about it looking like tiny condoms though. Now I will never lookk at it the same. Thanks for cooking with a dash of funny. Something always needed around here!

  7. Michelle says:

    GF can be easy if you go unprocessed, fresh fruit and veg (which I do). My Bible study group had a ‘high tea’ last week, so I dressed up and went along, thinking I wouldn’t be able to eat anything. One dear lady, knowing there were a couple of GF ladies in the group made GF pikelets, with quince and passionfruit jam and whipped cream. They were divine! I LOVE THAT LADY!! (she is also going to show me the recipe book she used so I can get it).

  8. There is a recipe on real simple that is deliciuos and easy to modify for gluten free.
    I have:
    – used shrimp, scallops, and also chicken (not all at the same time).
    – used quinoa instead of cous cous.
    – added minced shallots (cook w/the garlic)
    – added mushrooms (I dice them and saute them after the garlic)
    – always use white beans (navy beans) instead of cannelli (if you’re ambitious, you can make your own white beans).
    – added 1/2 cup white wine towards the end, but chicken broth would work fine.
    Basically, it is a recipe you can play with to suit your tastes. Good luck!

  9. Ohh you gluten free people are SUCH an inspiration! I need to try this quinoa – it’s always been a bit fat fail in the past!!

  10. Don’t forget to make sure your broth is gluten free!

  11. Wait, does this mean you’re not going to send me wownies now but instead a package of asparagus and quinoa? Damn it!

  12. Can’t wait to see your recipes! My best friend’s house is a gluten free zone — would love to share more recipes with her. If you are craving chocolate cake — try this…I’ve made it a number of times (most recently for work and I was swarmed for the recipe). Try it with chocolate butter cream icing — oh so good.

    Flourless Chocolate Cake

    1 19 oz. can chickpeas, drained
    1/3 cup orange juice
    4 large eggs at room temperature
    1 cup light brown sugar
    2/3 cup cocoa
    2 tsp. baking powder
    1 tsp. baking soda

    In blender or food processor, blend chickpeas and orange juice. Place in mixing bowl. Add eggs, one at a time, and beat. Add brown sugar, cocoa, baking powder, and baking soda. Beat together until mixed thoroughly. Bake in a 9″ round cake pan in 350 degree oven about 50 minutes.

  13. JELLY BEANS are gluten free. It says so right on my box of Jelly Bellies. That the Easter Bunny brought early. Just for me.

  14. Since you are digging the quinoa here is another easy recipe:
    I would imagine it’s pretty easy to make gluten free. My 3 1/2 year old LOVES it, and it has meat for Cody.

  15. I am a total blog stalker and started reading your blog a few months ago. I never leave comments, but today I just couldn’t help myself. As I was reading this post my three year old came up beside me and pointing to the picture of the quinoa said, “I want to eat that for my birthday.” My five year old looked at it and said, “Is that sugar pie?” They are both very excited about trying quinoa again (they must not remember me cooking it a few months ago). I am excited to have them be so excited about something healthy. Thanks for the picture!

  16. that’s awesome.

  17. I love quinoa! It’s so hearty and filling- you really don’t need meat with it.

    I never quite cook it right but I will just keep trying!

  18. I just bought some red quinoa and didn’t know what to do with it. That recipe looks great!

  19. I am I am screaming it.

    Because I DID TELL YOU SO! Fresh ingredients are cheap and delicious, canned, boxed, processed crap is expensive and the illnesses they create are expensive too.

    But mostly I’m thrilled for all of you, because good food is critical for a good home.

  20. Oooh, can’t wait to see your recipes, because I *know* I should try this. But I am lazy. And not a “cook”. So, promise me they’ll be easy, k?

    And way to go for doing so well for 3 weeks already!

  21. For over a year I’ve had a bag of Quinoa in my cupboard but never made it. Thanks for sharing, now I’m gonna get it done!

    Great job on the three week!

  22. Amy in StL says:

    Wow, I can’t even imagine cooking in a new scary way and doing so well for three weeks. I get crap all the time from my boyfriend because I use and eat a lot of packaged or pre-made foods. Good for you!

  23. if you post a week’s worth of recipes, I will TOTALLY go gluten free for a week! Maybe longer, you never know.


  24. “Quinoa looks like tiny condoms”. Brilliant. Now I will think that every time I make it. Thank you!

  25. Tiny Grandma says:

    Use Crimini mushrooms (baby portabellas – or the big portabellas even). They have more flavor and a texture more like meat. Hearts to you.

  26. Yay for you! While we haven’t gone gluten-free (yet), our family is totally enjoying our new whole/fresh food approach to eating and cooking. And you know what? It just TASTES better!

  27. Savannah C says:

    Do you think I could substitute the mushrooms for something else like eggplant? This house is a no way mushroom house:(

  28. Love that you are making and eating Quinoa. It is one of our faves and the recipe my friend always ask me for is Quinoa Salad ( I promise to make it for you sometime)


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