Gluten-Free Quinoa Recipe – Cheesy Crab Patties

gluten-free cheesy quinoa crab patties
gluten-free cheesy quinoa crab patties
I used to eat quinoa a lot before I even had celiac disease because it had more protein than other carbs, which I need more when I’m strength training. Now I get to experiment with this nutty flavored ingredient to find new and fun gluten-free foods to eat since I’m getting bored with the usual. Most of my recipes will be 10 ingredients or less because that’s just how I work. Simple. Easy. So check out my new  gluten-free quinoa recipe!
Gluten-Free Quinoa Recipe – Cheesy Crab Patties:
Cook plain quinoa in water for 15 minutes (2 cups cooked) –
You can also cook it in broth but be careful it is gluten-free broth!
mixed in:
3/4 shredded cheddar cheese – (we use non hormone, organic cheese)
1/2 cup ricotta cheese
1 carrot grated (regular size carrot)
3 organic eggs
1/4 cup of gluten-free flour (we used Trader Joe’s)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
Aaron and I decided to try it both with salmon and crab. We divided up the batter into 2 bowls.
In one bowl we added 1 can of lump crab, drained – approximately 1 cup
In another bowl we added 1 can of salmon, drained – approximately 1 cup
Both were cooked the exact same way….
Cooked in grass-fed butter on low heat, one heaping spoon molded in egg-shaped and flatten out like pancake, both sides until crisp. Once they were done, we took them out and put them on paper towels to absorb the extra butter from the pan.
Topped with sour cream or ketchup
I topped mine with lactose free sour cream and preferred the crab cakes.
Aaron topped his with ketchup (gross) and enjoyed the salmon ones better.

 

Easy Gluten Free Stir Fry Recipe with Wild Shrimp

Gluten Free Shrimp Stir Fry
Gluten Free Shrimp Stir Fry

I know, I know – I’m not the best food photographer yet! But I’m getting lessons and making steps to have fancy pictures soon I promise! I got the cute dishes and accents to make Pinterest worthy photos of all my new and fun creations.

Let’s get right down too it! I’ve been trying to come up with meals out of ingredients that we already have in our house. I made Gluten Free Stir Fry that was fabulous! What I love about stir fry is that you can really use any meat and veggies with it and it can taste delicious. This just happens to be what we had in our house at the time.

Here’s what I did…

Gluten Free Shrimp Stir Fry

1/2-1 Pound of uncooked Wild Shrimp

3 cups of cooked brown rice

2 cups of spinach

2 cups of broccoli pulled into small bite pieces

1 cup of frozen edamame

1 cup of chopped mushrooms

1 tablespoon of garlic salt

1 tablespoon of onion powder

1 tablespoon of chopped garlic

4 tablespoons of olive oil

Gluten Free Soy Sauce – I use San-J

1. Start cooking your brown rice – you want the shrimp and rice to be done around the same time.

2. Thaw and peel the shrimp. Cut into bit size pieces and cook in a skillet with 2 tablespoons of olive oil and the garlic. The uncooked shrimp tastes a million times better than the already cooked and frozen shrimp. When it turns white and pink – it’s done.

3. Place the spinach, broccoli, edamame, mushrooms, 2 tablespoons of olive oil, garlic salt and onion powder in a deep skillet with medium heat covered until the spinach begins to wilt. You can obviously try any veggies to your liking in this dish because it’s so versatile!

4. Take 1/4 cup of soy sauce and mix all of the vegetables together with the shrimp. Let simmer for about 3-5 minutes.

5. When the mixture looks blended add another 1/4 cup of soy sauce and the 3 cups of rice to the mixture. Use a large spoon to really mix the ingredients together.

6. Serve with your favorite gluten-free wontons or egg rolls. We love the Feel Good Foods brand! Non greasy and yummy!

 

I’m a WeGo Health Activist Finalist for Rookie of the Year Award 2012!!!

I’m a finalist for the Rookie of the Year Award!
I’m a finalist for the Rookie of the Year Award!

I am SO excited that I’m just smiling ear to ear today after hearing I am a finalist for the Rookie of the Year award by the WeGo Health website! Click on the link to see the other finalists and share or comment on the post!

What does the WeGo Health program do?

WEGO Health is a different kind of social network, built from the ground up for the community leaders, bloggers and tweeters who are actively involved in health online. WEGO Health is a platform for committed health advocates to foster new relationships, gain access to helpful resources, and to grow their communities. And it’s free.

Our goal is to equip our network with opportunities designed for the active contributor, relevant content, powerful educational resources and shareable interactive media. We hope that the bloggers, tweeters, and community leaders that we call Health Activists will find inspiration, strength and support here.

All I can say is THANK YOU to my followers and the gluten free and celiac community for opening your arms to me and bringing me into your world.

 

xo

Rebecca

A love letter to my dreamy husband Aaron – Happy Valentine’s Day!

Today is Valentine’s Day and I spent last night making Aaron a delicious gluten free meal that was completely different for us and outside the box. You see my husband is a simple man. And not stupid simple but basic simple. He just wants the basics to live debt free (which will never happen because I owe my life to the student loan industry), well fed, well rested and happy. He doesn’t need or want fancy things or to go on fancy trips to make him happy. I make him happy. He makes me happy. It’s amazing how time, life events and maturity can make life that simple.

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Valentine’s Day Roses dipped in Gold so they would last forever.

When I had a full time job making a good salary, I loved buying things. Nice and expensive things. I had Coach bags, designer clothes and shoes and we went on vacation a lot. But in life priority changes and situations change making you adapt or struggle. While I loved having a steady paycheck, I stopped loving my job. I was miserable and unhappy. Looking for ways to go out on my own. Aaron was and is my number one cheerleader. It’s funny how when the money went away, so did my desire to buy stuff all the time. Opening a business of my own was what I wanted to do and I couldn’t do the things we did before. We both made sacrifices for my business and Aaron did it with open arms (ok well with a few battles here and there).

I’m not going to say our life is perfect because it’s not. In the past 5.5 years of marriage we’ve certainly been tested. There have been fights, nights slept on the couch, trips to my mom’s house (alone), yelling, swearing but there have been many more times of laughter, love and joy. To say Aaron is my soul mate would be cliche but true. He makes me want to be a better person and perform at the top of my game. He also eats gluten free with me and makes me gluten free foods without complaints. I’d say that’s love right there…

In the past year and a half, I opened Bexa Body Fitness, was diagnosed with celiac disease, hashimoto’s hypothyroidism, a latex allergy, endometriosis and starting Pretty Little Celiac. It’s certainly been quite the journey. Aaron has always been there. I never had to question his love, dedication or happiness in our marriage. We accept each other for our strengths and flaws but I obviously have fewer flaws! (ha jk I’m a hot mess)

He tried acupuncture with me even though he never has anything wrong.
He tried acupuncture with me even though he never has anything wrong.

So for this Valentine’s Day, I listened to him and tried to make him a great dinner. Aaron usually cooks for us every night so I think he enjoyed coming home to a delicious dinner and gluten free desserts! Although whenever I make dinner it usually starts with , “Now I’m not so sure about this, I just made it up.” He did end up doing the rest of the dishes.

To my dearest Aaron:

You are the love of my life, my best friend and partner in crime. I couldn’t imagine my life without you. The last 8 years have been such a growing experience and I’m glad we could grow together. I really can’t wait to see what the next 50 years have in store for us, but I’m sure it’s going to be awesome. Now, let’s see if you actually read my blog.

I love you,

Your Pretty Little Wife

 

 

 

Why gluten-free menus are worthless…

…because very few restaurants educate their staff on gluten and how to protect customers.

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I’d like to say I’ve mastered the art of eating out with celiac disease but that would be a huge lie. I could say I’ve mastered the ability to order my meal but certainly not of educating each and every server I encounter.

We are all too familiar with bad restaurants, especially when it comes to gluten-free. The reviews are all over the internet and we keep speaking out but it seems no one is listening.

A while ago, I wrote a post about successfully eating out gluten-free but the more I experience it, the more I realize we have no control over what we actually eat in a restaurant. You see the reality is some servers will really care about you, take their time with you and make sure you have an amazing meal. But, even a server with the best intentions forgets things and gets busy leaving us with a stomach ache.

The only true way to stay  completely gluten-free is to make all your own meals, all the time. Sounds great right?

We can’t even get companies and the government to regulate ingredients labels so we know what we are consuming, why would we think the restaurant business cares about gluten? And why would we expect them to educate their staff on gluten related issues, even when they offer a gluten-free menu.

I’ve said it before and I’ll say it again – higher end restaurants with chefs not cooks are going to be your best bet. Those places care about bad reviews and bad experiences. Their servers typically make more money and provider a higher quality of service. Please don’t think I’m stereotyping cheap restaurants because I’m sure in our world out there some little chains really know what they are doing and get it right, but the girl working at Taco Hut or The Burger Shack making $7.50/hour are less likely to care about gluten.

I mean how many times have you looked up a place to eat online, selected your option only to get there and find out they don’t carry half the items on the gluten-free menu posted by corporate online?

Or how many times have you eaten out only to have food brought out still with croutons, breadcrumbs or something else incorrect?

Or how many times have you eaten off the gluten-free menu only to poop your pants and have a migraine for 3 days?

It happens. It happens probably more often than we think. But, until the government and FDA take gluten seriously, we can’t expect to be treated the same as someone with a nut allergy.

So, what we can do about this?

Advocate for food label changes. Educate ourselves about menus prior to going to restaurants. Read reviews online to see if people have difficult experiences there. Write reviews about our experiences both positive and negative. Don’t beat yourself up if you get sick after eating out. Learn to cook more gluten free meals at home. And lastly, remember you aren’t the only one going through this….

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Super Easy Bison Gluten-Free Chili

Grocery Items! I didn’t end up using the Spinach and I wouldn’t use the paste second time around
Grocery Items! I didn’t end up using the Spinach and I wouldn’t use the paste second time around

Bison Gluten-Free Chili

1lb Bison stew meat or Bison steaks (cut into bite size pieces)

1 Green Pepper

3 Stalks of celery

1 Can of tomato sauce

1 Can of roasted tomatoes

1 Can of kidney beans

1 Can of cannellini beans

1 Tablespoon chili powder

1 Tablespoon garlic salt

1 Tablespoon onion powder

1/2 Tablespoon cumin

Lactose free or regular sour cream

Shredded cheddar cheese

**All brands of ingredients should be checked to ensure they are indeed gluten-free**

After browning I cut them into little bite size pieces.
After browning I cut them into little bite size pieces.

1. Cut the bison into small bite size pieces and put in a skillet or frying pan to brown to desired temperature. Medium is good for this because they will cook more in the chili while it’s on the stove.

2. Get out a large soup pot or slow cooker to put the rest of the ingredients.

3. Cut the green pepper and celery into bite size pieces.

4. After browning the bison and cutting the veggies, place everything together in the soup pot or slow cooker. I don’t drain the beans because it makes the chili less thick. Stir everything together and turn on a med/low heat. Let simmer for about 45 minutes to an hour.

Just throw it all into the pot!
Just throw it all into the pot!

5. I love to top my bowl of chili with shredded cheese and a dollop of sour cream. I found a great brand of lactose free sour cream that I really love.

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Of course feel free to add some spice, I like things pretty mild due to heartburn with spicy foods! I started out with adding some tomato paste but it made the chili a little too thick for my liking. I would skip it in your version if you like the sauce thinner.