Last night Scott and I attended my first ever gluten-free cooking class! It was pretty fun, and I learned quite a bit. The class took place in a local health food store called Earth Fare. A local gluten-free baker named The Thoughtful Baker led the class on how to prepare gluten-free pizzas. Unfortunately she wouldn't divulge her secret recipe for GF pie crusts, but I certainly learned some unique ways to decorate a pizza! One of the more unique ones was a fig, bleu cheese, and caramelized onion pizza. Scott and I both agreed it was rather bizarre, but we were thrilled to have tasters of each pie created.
We also tried our first vegan pizza! Check out the pictures below.
*The pizza on the left was a salad pizza topped with toasted prosciutto.
We also tried our first vegan pizza! Check out the pictures below.
*The pizza on the left was a salad pizza topped with toasted prosciutto.
The pizza on the right was the vegan pizza made with fire-roasted pepper sauce, non-dairy cheese, and caramelized onions.
And today I tried a brand new recipe! Two years ago I wasn't even as remotely creative in the kitchen, but now I'm all about trying new things. Ever since beginning this new gluten-free diet, I've become extremely interested in expanding my palate.
A little bit of deprivation breeds awesome creativity!
A little bit of deprivation breeds awesome creativity!
Today's recipe? Chicken Sausage with Kale.
If you're anything like me, kale may as well be from another planet. Upon reading the recipe I even said something silly like, "Isn't that from the ocean?". The good news is that kale and kelp are two very different birds. Kale is something of a cross between a wild cabbage and collard greens. [Collard greens... Man, I MUST be in the south] It's a thick, leafy vegetable that's super-packed with nutrients and antioxidants, and is considered an anti-inflammatory.
I figured I'd give the recipe a go.
If you're anything like me, kale may as well be from another planet. Upon reading the recipe I even said something silly like, "Isn't that from the ocean?". The good news is that kale and kelp are two very different birds. Kale is something of a cross between a wild cabbage and collard greens. [Collard greens... Man, I MUST be in the south] It's a thick, leafy vegetable that's super-packed with nutrients and antioxidants, and is considered an anti-inflammatory.
I figured I'd give the recipe a go.
The basic ingredients were organic chicken sausage, kale, white beans, onions, garlic, chicken broth, and grated Parmesan cheese. Although the recipe was rather time-consuming to prepare, it was relatively basic, only being seasoned with salt & pepper and some crushed red pepper for heat. Scott and I were both satisfied with the outcome of the dish. I smiled my entire way through the meal because I knew how good it was for us. Protein, fiber, protein, and more fiber.
Let me know if you'd like the official recipe. Certainly a healthy dish for consideration.
Thanks for reading. =)