A gluten-free blog about the life of a celiac in college (and now grad school). Full of personal stories about life with celiac disease and fibromyalgia; gluten free, vegan and paleo recipes; and product and restaurant reviews. Plus, reflects on body image, dating and more with a chronic illness!
Easy. Energy-packed. Edible to the extreme. Those are what I like to call the three E's to my cooking philosophy - which led me to munch on this bowl of gluten free goodness nearly every day for lunch this last week!
My cup of tea!
Fact is, the crazier my classes get, the less time I have to cook and the simpler my belly's cravings. This bowl, though, blends necessity with luxury. Crunchy veggies and mixed greens, pillowy sweet potato rounds, juicy fish, and creamy avocado with a squeeze of fresh lemon sprinkled on top! Plus easy alterations to make it friendly to any diet or food limitation - like vegan or low fodmap!
Begin by gathering your edible weapons of choice from the fridge and pantry:
2 big handfuls of mixed greens of choice (spring salad mix, spinach, red leaf lettuce, kale, etc)
1 handful of mixed veggies (I love green beans, snow peas, sliced zucchini and squash, beet and mushrooms)
1/4 leftover sweet potato rounds or 1 sweet potato to be baked
1 fresh lemon slice
Oil of choice (I've used coconut and olive)
Spices of choices
Optional: pan fried fish, chicken, tofu or your choice of protein
Begin by making your sweet potato rounds. I love baking mine ahead of time and keeping the leftovers in the fridge to throw in my Rainbow bowls!
First, preheat the oven to 425-450 degrees Fahrenheit (depending on the degree of crispiness desired). Then, slice your sweet potato into thin rounds ranging from 1/4 to 1/2 inch thickness. In a bag, coat them equally in your oil and spices of choice. Then, after laying them out on a baking sheet, pop them in the oven for 40 minutes (flipping halfway through).
Sweet potatoes for everybody!
After you've made your rounds (or your fridge is already stocked with leftovers!), start on the veggies. This cooking method was inspired by Amber's green bean fries, but I soon discovered other veggies taste just as good in "fry" form!
Pick your vegetables of choices, slicing if necessary (such as with zucchini or squash) to thin rounds. Once again, coat them in oil and lay them on a baking sheet (feel free to recycle your one from the sweet potatoes!).
A tray of deliciousness!
Put your oven on high broil and set the timer for 5 minutes. By that time, some of the thinner veggies may be done (scorched, but not burned). Remove those and flip the others, cooking for another 3 minutes or so. Be careful - they burn quickly!
As they cook, you can throw together your mixed greens into a bowl of choice. Top the salad with your broiled veggies, sweet potato rounds, protein of choice and avocado. For a final touch, squeeze some fresh lemon over everything and dig in!
Filling my week lunches with the rainbow...
College life isn't always simple, but following the three E's of my food philosophy ensures that eating is. Especially when the rainbow is involved.