I Don't Eat No Wheat

A blog dedicated to those living a gluten-free lifestyle. Gluten-free restaurant reviews (Chicago only, for now), product reviews and recipes. Whether you have Celiac disease, gluten intolerance or you have just chosen a gluten-free lifestyle this is the place for you!

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Recipe: Asparagus, Mushroom, Prosciutto and Cheese Frittata

Tonight I made one of the tastiest dinners I’ve made in a long time. I had a bunch of cheeses and veggies in my fridge that I wanted to get rid of and this recipe was perfect for that. It is quick to throw together, naturally gluten-free, and while it can be customized based on what you have on-hand, I absolutely loved the combination of cheese, vegetables and meat that I put in this one. This would also be a great idea for brunch with a group, served with mimosas, fruit and potatoes. 

Here’s What You'll Need:

12 eggs

1/3 cup whole milk

1/2 tsp crushed red pepper

1/2 tsp dry basil

1/2 tsp salt

1/4 tsp freshly ground pepper

1/2 tsp thyme

3 tbsp. olive oil

2 cloves minced garlic

2/3 cup diced onion

1 lb. asparagus cut in 1 inch pieces

2 cups sliced mushrooms

1/2 cup shredded parmesan

1/2 cup shredded mozzarella

4 oz. goat cheese

4 oz. thinly sliced prosciutto

1. Preheat your oven to 375 degrees. 

2. In a large bowl beat together the 12 eggs, milk, crushed red pepper, basil, salt, ground pepper, thyme, mozzarella and parmesan cheese. 

3. In a large, heavy bottomed, oven-safe, pan (I used a cast iron) heat the olive oil over medium heat. Once it’s hot, add in the onion, asparagus, and mushrooms. Sauté them until they just start to soften, about 3 minutes. Then, add in the garlic and stir it for about a minute. 

4. Pour the egg/cheese mixture into the pan. Do not stir it, let the mixture start to set. While it is setting, crumble the goat cheese over the top. 

5. Once you see the mixture start to set around the edges (about 3 or 4 minutes) place the pan into the oven. 

6. Bake for 12 minutes and take the pan out of the oven. Gently place the prosciutto on top of the frittata and put it back into the oven for another 10 minutes. 

7. Once you can shake the pan and the eggs are no longer wobbly and the sides are slightly brown and bubbly the frittata is finished! Take it out of the oven and let it sit for about 5 minutes just to firm up a bit more. 

8. Slice into big pieces, serve, and enjoy!

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Whole 30 Challenge Recipe: Curry Chicken Salad

I am currently about 1/3 of the way through my first Whole 30. At the end of the month, I am going to post a bunch of tips as well as more about my experience with the challenge. For now, I have a recipe that I came up with last week for a curry chicken salad.

I made a big batch of it last Sunday and had it multiple times during the week. It was a nice break from some of the more plain meals I have been making and was very flavorful and filling.

This recipe makes about 8 hearty servings and is completely compliant. Just make sure you check the labels on all of your ingredients. If you prefer, you can easily swap the almonds for cashews or pecans. This would also be delicious with fresh grapes instead of raisins I just didn't have the patience to cut a bunch of grapes in half. 

If you’re not doing Whole 30 this is still a great dinner idea, you just don't need to be as worried with the mayo that you use.

Here’s What You’ll Need:

2.5 lbs chicken breasts

2 tbsp. olive oil

1 1/2 cup compliant mayo (either primal kitchen or homemade)

3 Tbsp. mild curry powder

3/4 cup raisins

2/3 cup diced celery

2/3 cup diced carrots

2/3 cup diced red onion

1 1/2 medium apples chopped (I used gala)

1/2 cup slivered almonds

Salt to taste

1. Preheat your oven to 425 degrees. Toss chicken breasts with olive oil, salt and pepper. Bake, depending on thickness, for 12 - 15 minutes until cooked through. Set aside and allow to cool off. 

2. In a large mixing bowl combine mayo and curry powder. Add in raisins, celery, carrots, red onion, apples, and almonds. 

3. Once chicken has cooled off, either shred or cut into small cubes. Mix in with vegetables and mayo until combined. Season with salt and pepper to taste. 

4. Refrigerate at least 3 - 4 hours or overnight before serving. 

5. Serve with lettuce cups of either romaine or butter lettuce to make wraps.

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Restaurant Review: Left Coast Food + Juice

Left Coast has been on my list of places to stop at for several months but it took me until this weekend to get around to trying it. I try to eat fairly clean most of the time and sometimes that is difficult when dining out. However, the menu at Left Cast makes it incredibly easy. 

The menu is full of smoothies made from healthy ingredients, salads and wraps. Gluten free, dairy free, and vegetarian/vegan options are all clearly marked on the menu and there were plenty of options to choose from.

After much debate, I decided on the acai bowl. The bowl came topped with blueberries, banana, maca powder, coconut flakes, hemp seeds and granola and was super yummy and filling. Not only was it gluten-free but it was also vegan. It did cost $12 which was a bit on the high side considering it wasn’t a huge portion, but the ingredients were all fresh and high quality and I enjoyed it.

The restaurant had a nice, causal atmosphere and was very bright. If you are looking for a quick weekend breakfast or lunch spot with a lot of healthy options, give Left Coast a try!

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Restaurant Review: Rootstock Wine & Beer Bar

This week, I went on a triple date to Rootstock Wine & Beer Bar. It came highly recommended from one of my cousins who used to live in the area and has great taste. Food & Wine Magazine also voted Rootstock one of the top 19 wine bars in the United States.

They are located on California Ave. in Humboldt Park and the restaurant is fairly inconspicuous from the street. Inside, it is super cozy and our waitress, who I believe was the owner, was very helpful and welcoming. 

The wine and beer menu is extensive with a few interesting cider options as well. There is only one gluten-free beer option but it was hardly noticed because the wine list was so great. I had an Argentinian Malbec and thoroughly enjoyed it.

The food menu, which changes weekly, was simple but all of the options looked delicious. The chef also makes a point to have as many of their ingredients as possible be locally sourced, hormone free and organic. Many of the options are able to be made gluten-free as well. 

I ordered the burger, on a gluten-free bun, and a side of french fries. The burger was perfectly cooked medium and it came with a bacon aioli on it which was unbelievably good. There was also a small side salad that was fresh and had a vinaigrette with just the right amount of acidity. 

Now onto the french fries (not pictured). They were wonderfully crispy and salty. They also came with their house made ketchup that put Heinz to shame as well as garlic aioli that was to die for. 

It was a incredibly enjoyable dining experience with great company, food and drinks. If you are looking for a tasty dinner for a group and a menu that can accommodate a variety of dietary needs I would highly recommend Rootstock Wine & Beer Bar.

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Pecan, Cherry & Blue Cheese Salad

Over the last six months I've been working on a handful of simple, gluten-free recipes that I'm excited to share this year! 

One of my favorite things to make for parties are salads. They are quick to throw together and can be made in advance. They are also easy to scale depending on the size of the group you are feeding. 

For Christmas I made this Pecan, Cherry and Blue Cheese salad as a side. It was a huge hit! The recipe below serves 6 or 7 as a side dish. I have also played around with the recipe and it tastes delicious with grilled chicken and pears on it if you are looking to make more of a meal out of it. 

What you will need:

8 cups mixed greens

1/2 red onion 

8 pieces of cooked bacon

1/2 cup blue cheese

1/2 cup dried cherries

1/2 cup pecans

Balsamic glaze and balsamic vinagrette*

1. Wash the mixed greens if they are not pre-washed. Slice the red onion very thin and roughly chop the bacon and pecans. 

2. In a large bowl top the mixed greens with the red onion, bacon, blue cheese and cherries. Then drizzle with 2 or so tablespoons of the balsamic glaze just before serving. 

*I find that there is enough going on in the salad that dressing isn't needed but you can always put balsamic vinaigrette on it if you would like as well. 

Enjoy!

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GFAF Expo Year 2!

It’s that time of year again! I am going to be blogging for the Gluten Free and Allergen Friendly (GFAF) Expo in Schaumburg, IL on May 14th and 15th. I have attended and blogged for this expo in previous years and it is always a great experience! There are tons of great products to sample and purchase along with informational sessions and classes. 

Expos like this are also a great opportunity to meet new people and share tips and favorite products. One of the reasons I love the GFAF expo is that it is a really manageable size and it does not get as overwhelming as some of the other expos that I have been to. If you are in the area I would highly recommend going!

To get 20% off of your tickets to the Expo, use the code ADVANCE by May 13th. Tickets can be purchased at www.gfafexpo.com

I will also be giving away a few free tickets on my Instagram (@idonteatnowheat) so keep an eye out there for my promo!

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Product Review: Jonesbar

If you have been following my blog for a while, you know that I have a thing for clean, healthy snacks that taste great. Recently, I tried Jonesbars and I was really impressed by them. 

They are filling, taste really good with a cup of coffee and they have just five simple, natural, ingredients with less than 200 calories. They come in three flavors: mango, coconut and strawberry. I loved all three, but the mango was my favorite! The coconut and mango flavors are paleo, as well.

 I would recommend a Jonesbar as an easy, healthy on-the-go snack (that kids would like too) or as a light meal. If you are interested in trying them, I have seen them in some Whole Foods or check out their website www.jonesbar.com.

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Recipe: Not-So-Classic Mac & Cheese

A meal I love when it gets cold out is Mac & Cheese. I have always considered it one of the ultimate comfort foods. However, as I got older, I started eating gluten-free and my taste buds evolved a bit so boxed mac and cheese was no longer an option.

Recently, I came up with a gluten-free mac and cheese recipe that is delicious. This recipe uses Banza noodles which are made from chickpeas. They are high protein and have a totally unique texture. I think they taste especially great in this mac & cheese recipe and add something a bit interesting to the dish.

I also got an awesome idea from a fellow blogger (@Mom_of_GFFoodie) to cook the noodles in chicken broth for extra flavor. Another twist I put on classic Mac & Cheese was I threw in some broccoli. However, that is totally optional and can be omitted. I would recommend this recipe for a healthier twist on your classic Mac & Cheese that both kids and adults will enjoy. This recipe will make about 3-4 servings as a side dish or 2-3 servings as a meal.

Here’s What You’ll Need:

1 box Banza Noodles 2 cubes chicken bullion 2 cups chopped broccoli florets 2 Tbsp. butter 2 Tbsp. gluten-free all purpose flour (I usually use Bob’s Red Mill) 1 1/2 cups 2% milk 1/4 tsp. paprika 1/4 tsp. garlic powder 1/2 tsp. pepper 1 1/2 cup shredded cheddar 1/2 cups shredded parmesan extra salt and pepper to taste

1. Cook noodles in a medium pot according to package directions, but throw 2 cubes of chicken bullion into the boiling water. Once cooked, drain, place back into pot and set aside.  

2. Steam broccoli until completely cooked, drain and place in pot with noodles. In a medium sauce pan over medium heat, melt butter and stir in flour. Let the mixture bubble for about 1 or 2 minutes stirring the entire time. 

3. Slowly add milk to flour mixture about 1/4 cup at a time whisking the entire time. Once the sauce starts to thicken, add the next 1/4 cup of milk. Repeat until you have added all the milk and until the sauce is nicely thickened. Continuing to whisk the entire time.

4. Whisk in paprika and garlic powder. Once incorporated, add in all of the cheese and whisk until totally melted. 

5. Pour the cheese sauce over the noodles and broccoli and mix in cheese sauce.

Enjoy!

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Product Review: The New Primal Jerky

I have always loved beef jerky but I am not a fan of the ingredients that go into most of the brands you find at the grocery store. The New Primal Jerky is an awesome exception to this. Primal Jerkey is made with grass-feed beef that has no antibiotics or hormones. It is also gluten-free and paleo which is great because there is absolutely no junk in the jerky! It comes in three varieties, beef, spicy beef and a turkey jerky that is totally wild tasting (in a good way)

I would highly recommend this product to anybody who loves beef jerky but generally avoids it because of all of the nitrates and preserves thrown in it. The New Primal Jerky is really tasty and you don't have to worry about the ingredient list. It is also a really great on-the-go snack that is low in fat and high in protein and flavor and will keep you feeling full and satisfied. 

I am hosting a giveaway contest on my Instagram tomorrow where I will be raffling off samples of The New Primal Jerky! To enter, follow my Instagram (@idonteatnowheat) as well as The New Primal’s account (@thenewprimal) and like this photo that will be posted! A winner will be announced 48 hours after the raffle starts.

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Product Review & Recipe: Nona Lim’s Thai Curry & Lime Broth with Laska Noodle Soup

I always see Nona Lim's products at the Whole Foods by me and they look wonderful. Recently, I gave them a try and they tasted even better than they looked. 

I tried the Thai Curry & Lime Broth with their Laska Noodles. I decided to use them to make a light and tasty soup. The soup was fresh, the noodles had a nice texture and the lime in the broth added zing. If you are looking for a healthy, delicious meal I would recommend picking up Nona Lim's vegetables and broth and giving this recipe a try. 

For one serving of this recipe here is what you will need:

1 serving Nona Lim's Thai Curry & Lime Broth 1 serving Nona Lim's Laska Noodles 1/2 cup chopped bok choy 1/4 cup thinly sliced red onions 1 thinly sliced shiitake mushroom 3 basil leaves 1/4 lime 3 oz. shredded chicken breast

1. Cook Laska Noodles and broth according to package directions. In a small sauce pan bring 2 cups of water to a boil. Add bok choy, onion, and mushrooms to boiling water and boil for 2 min. 

2. Drain vegetables well making sure all of the water has come off.

3. Place noodles in a bowl, pour broth on top. Then place vegetables and chicken on top and garish with basil and lime.

Enjoy!

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Product Review: Frontier Bites

I love snacks that have simple ingredient lists and no junk in them. Since starting a gluten-free diet, I learned is it is important to always have an easy snack with you because it can be hard to find  safe things to eat when you are out.

Recently, I tried Frontier Bites and was super impressed with them. They make a great gluten-free snack or breakfast addition. They are bite sized, granola clusters with a simple ingredient list and 100 calories per serving.

The bites come in three flavors: macadamia pineapple coconut, almond blueberry lemon, and pecan cherry cinnamon. My favorite is the almond blueberry lemon, I like to put a few bites on top of yogurt for breakfast with chopped up fruit and honey.

The resealable bag they come in is also very easy to throw in a purse or a back pack for an on-the-go snack that will keep you satisfied. I would highly recommend Frontier Bites for a great, healthy snack that you can feel good about eating.

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Restaurant Review: Wheat’s End Artisan Foods

Wheat’s End is an entirely gluten-free restaurant and bakery that serves brunch from 10:00 am - 3:00 pm on Saturday and Sunday. The rest of the week they function primarily as a bakery and coffee shop.

I had been hearing rave reviews about Wheat’s End for several months and was glad that this weekend I had the chance to try it myself. The first thing I noticed when I walked in was that the atmosphere was really warm. It had a great mid-century modern feel to it and was spacious and inviting.

I ordered a cafe au lait and it was wonderful. There was a nice layer of foam on top and it had a perfect coffee to milk ratio. The coffee used also had a great, robust, flavor.

After much debate, I decided on the Upside-Down Oven-Baked Pear Ginger Pancakes. They came with a choice of maple or ginger infused syrup, a side of butter and candied pecans. Oh my goodness, the were absolutely divine. The pancake itself was fluffy, light and had cinnamon and ginger flavors to it. The pears on top were slightly caramelized and added a freshness to the pancake.

My boyfriend, who usually takes a pass on anything gluten-free, joined me and ordered the cheddar chive biscuit (which I snuck a few bites of) and loved it as well. From the bites I stole, I had to agree it was fabulous.

Overall, I would highly, highly recommend Wheats End Artisan Foods for anybody Gluten-free or not looking for a great, high quality brunch or treat. The prices are very reasonable running a

Wheats’s End Artisan Foods has cozy ambiance, delightful service, reasonable prices and fantastic food. I highly recommend stopping in for a weekend brunch regardless of if you follow a gluten-free diet or not.

Link to Wheat’s End Website: http://www.wheatsend.com/wheats-end-cafe-chicago-gluten-free/

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Product Review & Recipe: The Good Scone Flour & Banana Muffins with Maple Cream Cheese Frosting

I like to experiment with different gluten-free flours mainly because I think different blends are better for different recipes. Recently, I had an opportunity to bake with The Good Scone’s all purpose flour. I had a few bananas that were about to go bad in my kitchen so I gave their “Delicious Healthy Banana Bread” recipe a try. I had a total sweet tooth so i decided to pour the batter into muffin tins instead of a loaf pan and top them off with a super easy maple cream cheese frosting. They were absolutely delicious! They had great texture, were not too sweet and the frosting was a phenomenal and decadent addition. The recipe below will make about eighteen muffins.

Here is a link to the recipe for The Good Scone’s “Delicious Healthy Banana Bread” Recipe: http://www.goodscone.com/breads/

Note: I did make a slight tweak to the recipe by substituting half of the agave with maple syrup to tie the muffin flavor in with the frosting better. I also baked the muffins in paper muffin tins at 350 degrees for 20-25 min. until a toothpick inserted into the middle came out clean.

For the Frosting Here’s What You’ll Need:

8 oz. Cream Cheese 4 oz. Unsalted Butter (softened) 1 tsp Vanilla Extract 3 Tbsp. Maple Syrup 1/4 Tsp. Cinnamon 1 1/2 cup Powdered Sugar

1. In a medium bowl combine the cream cheese and the butter using a mixer 2. Mix in the vanilla, maple syrup and cinnamon 3. Add the powdered sugar slowly (about 1/2 cup at a time) until totally incorporated 4. Once the muffins have cooled, top each one with about 2 Tbsp. frosting and enjoy!

I would highly recommend The Good Scone’s flour for baking sweet breads/muffins and I am excited to experiment with making some scones, cookies and maybe even a pizza crust with it in the future!

*Even though these have frosting they can still be eaten for breakfast because they are called muffins not cupcakes! :)

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Sweet Ali’s Gluten-Free Bakery

It's very, very rare that I come across a place that makes gluten-free products  so good I can't even tell they're gluten-free. Sweet Ali's Gluten-Free Bakery in Hinsdale manages to do just that. I recently tried a variety of the products from Sweet Ali’s and was beyond impressed. I will start by saying, their cupcakes are incredible. They are moist, fluffy and are not dense like a lot of gluten-free cupcakes. The frosting they use is also light tasting and not overly sweet. My favorite cupcake was the red velvet but I also loved the carrot cake (pictured).

They make a cinnamon roll that was incredible as well. I popped mine in the microwave for 15 seconds so the frosting melted a little bit and it was outstanding. I actually don't remember the last time I had a cinnamon roll since starting a gluten-free diet so it really hit the spot!

Sweet Ali's makes savory items too, the foccacia roll I tried was super tasty. It didn't crumble like gluten-free breads often do and had great flavor to it. I could really taste the olive oil and herbs they use which made it great for eating with a salad.

However, my absolute favorite thing that I tried from Sweet Ali's was their chocolate chip cookie. I honestly don't remember the last time I tasted anything that delicious. It was so soft and buttery with giant chocolate chunks in it. I dunked it in a big glass of almond milk and was practically licking the plate when I finished it.

Overall, Sweet Ali's Gluten-Free bakery in Hinsdale, Illinois is an absolutely incredible spot for a delicious treat! If you live in the Chicago suburbs, I would recommend stopping into their adorable bakery to pick up some treats. However, you can also order many of their products on their website: www.sweetalis.com. I hope you enjoy their products as much as I did and make sure to try the chocolate chip cookie!

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Recipe & Product Review: Easy Quinoa Enchilada Bowl and Kale & Chia Chips

I recently found another healthy and clean, gluten-free snack that tastes great that and I wanted to share it. Your Super Eats makes a Kale and Chia chip that comes in a variety of flavors and has ingredients that, simply put, are just incredible. They are also gluten-free, vegan, and one serving packs four grams of fiber and four rams of protein. I’d say thats pretty awesome for chips! Most importantly, these chips taste really, really good. They have an earthy taste to them and the ranch flavor is my favorite. While I don’t think this is a snack little kids would be likely to go nuts over, I think they are an awesome snack to pack for older kids and adults.

I paired these chips with a quinoa enchilada bowl that I made and the combination was delicious! The quinoa enchilada bowl is super easy to make and you can get creative with it by switching up the protein you use or by adding different vegetables. The recipe below will make 1 large bowl.

Here’s what you’ll need:

1 cup cooked quinoa 1/2 tbsp olive oil 1/3 cup chopped red pepper 1/3 cup chopped green pepper 1/4 cup chopped red onion 2 Tbsp. black beans 3 Tbsp. canned corn 3 Tbsp. enchilada sauce (make sure the brand you buy is gluten-free) 2 Tbsp. chopped cilantro 1 serving size tofu Salt to taste 1/4 cup enchilada sauce (make sure the brand you are using is gluten-free) Toppings of your choice (greek yogurt, salsa, cilantro, shredded cheddar)

1. In a skillet heat olive oil over medium heat. Sauté peppers and onion until slightly softened (2-3 min). Then add in corn, beans and tofu and sauté for an additional 2 or 3 minutes.

2. Mix in quinoa and then pour in enchilada sauce and stir over heat until everything is well incorporated. Then, stir in the cilantro and add salt if you’d like.

3. Finally, top it off with your favorite toppings and enjoy with some Kale & Chia chips for added crunch!

Enjoy!

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Product Review: I Heart Keenwah Quinoa Cheddar Puffs

Lately, I have been making an effort to eat healthier snack foods with clean ingredients. There are tons of gluten-free snacks on the market but a lot of them are loaded with sugars, fats and other junk. One of my favorite discoveries has been the cheddar quinoa puffs by I Heart Keenwah.

They have 5 grams of protein per serving, are gluten-free and don’t have any artificial colors or flavors. Most importantly, they taste awesome! The cheddar flavor is my favorite and kids would love them too. They are a great substitute for chips like cheetos because they really satisfy a craving for a salty snack but don’t have any junk in them.

I heart quinoa also makes quinoa clusters which are a sweet granola-like treat that is great on its own or broken up on top of yogurt. I would highly recommend giving I Heart Keenwah’s products a try if you are looking for a healthy, gluten-free, snack that tastes great!

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Gluten-Free, Vegan & Vegetarian Fare at The Chicago Diner

I am not a vegan or a vegetarian but I do really enjoy vegan/vegetarian food. One of my favorite spots in Chicago to indulge in some great vegetarian food is the Chicago Diner. In addition to being a totally vegetarian restaurant they also have a stellar gluten-free menu.

I have visited the diner multiple times and usually order the soul bowl which is a naturally gluten-free bowl with tofu, black beans, quinoa, sweet potatoes and a spicy sauce. It is super flavorful and just plain delicious.

However, the last time I visited I was in the mood for something different and I decided to give the Karma burger a try. It was a sweet potato and tofu based burger that was wonderfully seasoned and topped with a slice of pineapple, bean sprouts, tomato, onion and chimichurri sauce all on a gluten-free bun.

I am always hesitant to order burgers in a restaurant because I worry that they will use a dry or flavorless bun. I was so pleasantly surprised that the bun at the Chicago diner was one of the best gluten-free buns I have ever tasted! The burger itself was amazing as well and the pineapple added the perfect balance of sweetness.

Overall, I would give the Chicago Diner a 10/10. They have an amazing gluten-free menu with tons of options, their service is great and everyone is very accommodating. The price is also just about right, dinner will cost around $15 and the restaurant has a really funky  atmosphere. I would highly recommend visiting for a great gluten-free and vegetarian or vegan meal.