farewell, hello

ok, so those of you who know me, know that i went gluten-free around the holidays…then, after a chance meeting with a dietitian, i was told that it would be “irresponsible” to go gluten-free without being tested for celiacs – SO! as advised i went back on the glute. i have been glutenized and therefore a little foggy & a lot cranky for about 6 weeks now. originally, it was suppose to be two weeks, but because of what i fear may be a sign of incompetence to come at my doctor’s office i have been 6 weeks delayed from how great i had been feeling.

i started this two-week endeavor, after a crying jag or two, and tried to spin it as “the farewell to food tour.” i was certain that with the physical sickness aside, this would be a glorious time of french bread & chocolate cake (i kinda have a thing for chocolate cake!). i also thought that i would get in all the things that were touchstones of my previous existence, that i sort of missed – olive garden tiramisu, filet o’fish from mcd’s, ranch dressing, pancakes, etc. i quickly learned that trying to swallow something that you know will wreck you tomorrow is harder than meets the eye – if only i had realized this about tequila shots in college!

anyway, as i sit here and hope for the end to this exercise in gluttony i have to say that i have been saving up gluten-free food over these past weeks and i know exactly what i’ll be eating when i get done with my testing. the one ingredient that i have been saving for my post-tox menu is quinoa (it’s a lot of fun to say: keeeeen-waaaa!). i am going to pair mine with swiss chard & baked chicken (picture & recipe to follow, once i get to make/eat it), but below is a recipe for quinoa salad w. salmon posted on gluten-free girl that i think everyone will enjoy (regardless of your gluten persuasion!).

i am always inspired by shauna james ahern of the blog gluten-free girl. i read her book during the holidays and found it SO helpful & SO inspiring in ways that go beyond food. she is funny, smart & gosh-darn wonderful, i hope i can get out to seattle one day and enjoy her husband's ("the chef" daniel ahern) creations at impromptu wine bar (gluten-free as well!). eat this, read this, BIG hearts.

buy this;)

Quinoa Salad with Smoked Salmon and Capers, from Stephan Pyles’ Southwestern Vegetarian

1 tablespoon of olive oil
1 tablespoon of unsalted butter
2 garlic cloves, minced
1 cup of quinoa
2 teaspoons of salt
2 1/2 cups of vegetable or chicken stock
6 ounces of sliced smoked salmon
1/2 cup capers, drained and rinsed
2 tablespoons of prepared horseradish
2 tablespoons of sliced fresh chives

In a saucepan, over medium-high heat, heat the oil and butter until the butter melts and begins to foam. Add the garlic and quinoa to the pan and toast until the quinoa begins to pop, about two to three minutes. Add the salt and stock and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook for fifteen minutes, or until the liquid is absorbed. Remove from the heat, pour the mixture evenly onto a cookie sheet, and refrigerate for up to one day.

Once the quinoa has cooled, add the salmon, capers, horseradish, and chives, and toss to combine well. Serve chilled or at room temperature.