I just want to state that I am only doing the gluten free thing as a temporary trial. Actually, in 'You! The Owner's Manual" (by Dr. Oz) he suggests trying to eliminate certain elements of your diet over a couple of weeks to see if it changes how you feel. He says to try omitting gluten but also trying to omit dairy, meat, caffeine, processed foods, etc... So this is just a trial run.
I have to say that all of these drastic dietary changes have made it much easier to choose better foods. I'm getting used to eating most of my meals without meat now and it's not difficult anymore to choose vegetarian options when I go out. I don't even feel like I'm tempted by unhealthy options or missing out on something that would have tasted better. I redid my real age diet test and it said I was pretty much eating the right things now, I just need to be careful with how much oil I'm using.
Anyway, I made up a recipe for dinner last night that turned out really good and I wanted to share it. Of course it's gluten free.
Veggie Lasagna/Casserole
1 polenta log
1 small zucchini
1 small yellow squash
1 very small eggplant (I used a purple japanese eggplant)
1 pepper - I used red but any color works
ricotta cheese (I didn't use it but I would have if I'd had it)
1 jar spaghetti sauce
1 bag shredded italian cheeses
Preheat oven to 350 degrees F.
Slice all of the vegetables into discs. I used an egg-slicer for the zucchini and squash. Chop the pepper. Slice the polenta into discs. I would suggest baking these for 2-5 minutes on a nonstick cookie sheet, but I didn't do this myself. It would probably be good though. Spread some sauce into the bottom of a 9x9 baking dish. Place a layer of the sliced polenta in the sauce followed by a layer of eggplant, zucchini, squash, and peppers. If using ricotta, spread ricotta on. Dump some more sauce on followed by a bit of the shredded cheese. Then layer in the same order again topping the whole thing with the cheese again.
Bake for about 30 minutes until cheese is browned and everything is heated through.
Other ideas:
You could use lots of vegetables for this. Some other suggestions would be mushrooms, carrots, broccoli, spinach, basil, or whatever else you might fancy!
Enjoy!
I have to say that all of these drastic dietary changes have made it much easier to choose better foods. I'm getting used to eating most of my meals without meat now and it's not difficult anymore to choose vegetarian options when I go out. I don't even feel like I'm tempted by unhealthy options or missing out on something that would have tasted better. I redid my real age diet test and it said I was pretty much eating the right things now, I just need to be careful with how much oil I'm using.
Anyway, I made up a recipe for dinner last night that turned out really good and I wanted to share it. Of course it's gluten free.
Veggie Lasagna/Casserole
1 polenta log
1 small zucchini
1 small yellow squash
1 very small eggplant (I used a purple japanese eggplant)
1 pepper - I used red but any color works
ricotta cheese (I didn't use it but I would have if I'd had it)
1 jar spaghetti sauce
1 bag shredded italian cheeses
Preheat oven to 350 degrees F.
Slice all of the vegetables into discs. I used an egg-slicer for the zucchini and squash. Chop the pepper. Slice the polenta into discs. I would suggest baking these for 2-5 minutes on a nonstick cookie sheet, but I didn't do this myself. It would probably be good though. Spread some sauce into the bottom of a 9x9 baking dish. Place a layer of the sliced polenta in the sauce followed by a layer of eggplant, zucchini, squash, and peppers. If using ricotta, spread ricotta on. Dump some more sauce on followed by a bit of the shredded cheese. Then layer in the same order again topping the whole thing with the cheese again.
Bake for about 30 minutes until cheese is browned and everything is heated through.
Other ideas:
You could use lots of vegetables for this. Some other suggestions would be mushrooms, carrots, broccoli, spinach, basil, or whatever else you might fancy!
Enjoy!
It is good idea.
ReplyDeleteBravo, what words..., a brilliant idea
ReplyDelete