All in a day's work...WIAW #2

Today is an abnormal What I Ate Wednesday (WIAW) since it's between 2 work nights for me (worked Tuesday night and work tonight).  I also had a breakfast gathering with coworkers right after work...so here is my day...work and all (starting at 2 am!). 

(FYI...It's now 9 a.m. and I'm heading for bed but I know what I'm eating all day and what I've already had...since I'm a super planner...so here is my day so far and what it will soon be!)

My first "meal" of the 24 hour period was a snack at 2 am.  A Van's waffle topped again with Powercakes chia jam (I made a bunch the other day and am semi obsessed with it!).

Breakfast was had at my favorite AM eatery...Snooze.

It's a common hangout for the nightshift crew...and if I don't get some of their fab gluten free pancakes I for sure get their tofu scramble with soyrizo and veggies (I pass the bread off to friends). I also split the "Donuts and Coffee" gluten free pancake...clearly not vegan but with a coffee flavored maple syrup I couldn't pass up some of the deliciousness!  It's what I was craving this morning...so it's what I had!

Now that I'm it's officially time for a shower and bed!  Night world!!

I'll be up at 5 pm to get ready for another night with the best coworkers ever!!

The rest of my meals are premade so I can eat something yummy before I head out the door tonight (yes, I eat very often).  Stuffed portabella mushrooms are a fav of mine and one of the first recipes I created when I went vegan...I now have them perfected!

Stuffed Portabella Mushrooms

by Jaclyn Trosper

Prep Time: 30 min

Cook Time: 20 min

Ingredients (6 mushroom caps)

• 6 portabella mushrooms caps (cleaned)
• Olive oil for brushing
• 1 cup quinoa (I used red and white)
• 2 cups water
• 2 cubes vegan boullion
• 12 oz fresh basil
• 1/2 C olive oil
• 10 cloves garlic, peeled (you can use more or less depending on your love of garlic!)
• 1/2 C raw almonds
• 1/2 C nutritional yeast
• 1/4 tsp kosher salt
• 1/4 tsp fresh groud pepper
• 1 C raw green (kale, chard, spinach, etc)
• 6 slices daiya mozzarella cheese

Instructions

Preheat oven to 350 degrees. Clean mushrooms by breaking off stem and scooping out inside. Brush inside of mushroom with olive oil and place on baking sheet. Bake mushrooms for 10 min. Cook quinoa according to package directions or in a rice cooker (2:1 ratio of water to quinoa). Add vegan boullion to water to flavor.

Meanwhile blend remaining ingredients in a high power blender or in food processor. Scoop blended pesto into cooked mushroom caps and place slice of daiya cheese on top.

Bake for another 20 min until bubbly.

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I'll grab some coffee at Coffee Bean and Tea Leaf on my way to work (I'm feeling the Amaretto Soy Latte)...

Then the rest of my meals are packed in my large cooler...I have some coconut yogurt for a snack usually around 8 pm (with granola and figs of course)...

My fabulous 2nd dinner (which I always eat at 11pm) was premade the other day (also when I took the picture)...and boy will it be even better after a day in the fridge!  The entire recipe was from Scott Jurek's book Eat and Run...it is an amazing, inspiring book that I will definitely be talking about in the next few months once my own ultra training ramps up again (plus it also has great recipes).  So here it is!  Tempeh with a side of cabbage salad and a miso/thai dressing.

And that's all there will be for my day!  Phew...it's gonna fuel me through the next few busy days (and a bike workout tomorrow morning!)...but so full of yumminess!  Hope you enjoyed it cause I know I will!

XOXO

 

Jackie

Things I Love Thursday

 

Let's talk about things I love...besides these two crazy kiddos!

I have noticed lately that all my blogger buddies have specific days devoted to specific types of posts...What I Ate Wednesday (WIAW) was a common theme and one I plan to implement eventually.

But when I really thought about it I knew that Things I Love Thursday (TILT) was a much better place to start!

I have recently run into a few wonderful ladies that are either now on the gluten free path or highly considering it for themselves or their children. They have no idea where to start! I remember that point...completely.

4 years ago.

Gluten and I don't get along.

Ok, now what?

There is freaking gluten in EVERYTHING!

I mean everything...bread, pasta, pastries, muffins, cake, sauces, gravy, pie, Kit Kats (yeah, that matters), croissants...well the list goes on...and it's daunting.

I wish I could have had someone to help me through the maze of gluten free offerings. Cause frankly, some of them suck. Like cardboard might taste better kind of suck.

So here I am...years later...I've made my way through the maze and found truly great products. I am now in a position to help someone else through.

And so TILT was born. Every week I'll feature some of my new and old favs in the gluten free world. Some are for me, some for my kids (yep, they are GF too), some are vegan, and some aren't. But they all are tested by myself and my family...and they all rock. Seriously. So here we go!

Bread was probably my first issue...I searched high and low for my fav...and here it is! Either Rudi's or Udi's are great (but the commissary...for my military folks...carries Rudi's).

 Pasta was another early issue.  Finding one that had the same taste and texture of it's glutinous counterparts was difficult...and required lots of taste testing (let's just say my dogs eat well).  I finally found Ancient Harvest quinoa pasta and was sold...plus it's also sold at the commissary!

Snacks were an early concern and luckily I quickly found these little gems of a snack in Glutino pretzels...I dare say they even outshine regular pretzels (and are now available at the commy as well!).

I did however have to go a long time without my fav snack, Goldfish.  I finally recently found these Schar cheese bites and I'm in love!  I've only found them at the Eastlake Sprouts but I'm sure they are available elsewhere.

As for my kiddos, they had a few requirements as well.  On the top of their list was waffles...the love waffles...with a kid like passion.  We were fortunate to find Vans waffles really early in our GF journey.  They come in many flavors and are available at the commissary as well.

Also a childhood staple is chicken nuggets...after searching for a while we settled on the Ian's brand and have been happy consumers ever since...sadly they are not available at commissary but widely available elsewhere.

My kids also really missed pizza...while there are multiple brands of premade crusts and frozen pizzas, my little chefs like creating their own pies.  Luckily my buddy Bex found this Bobs Red Mill crust mix and we've been making our own crust ever since.  It takes a bit more work but the outcome is totally worth it!

Lastly, our family's favorite breakfast staple...sausage links.  I abhor artificial ingredients and preservatives...and GF obviously.  These Jones sausages have none of the above and taste fantastic!  They are also uber cheap at the commissary (like $1 a box!).

I think that's a good start for now...there will be more TILT to come next week!

You didn't think I was going to leave you without a recipe, did you?

In keeping with the TILT theme I offer up one of my favs...vegan (can be vegetarian) enchilada casserole.  It's easy to make and heavenly to eat! 

It also includes a few more of my favorite products like Daiya cheese and all natural tortillas (again, I hate preservatives...and yes I'm aware they pic is upside down but I'm tired of fighting the darn computer!).  Hope you like it!

 

Vegan/Vegetarian Enchilada Casserole

by Jaclyn Trosper

Prep Time: 20 min

Cook Time: 20 min

Ingredients (6 servings)

• 1 large red onion
• 2 small green bell peppers (any color will do)
• 2 zucchini squash
• 2 cans organic black beans
• 2 whole tomatoes
• 1/2 cup fresh cilantro
• 1 tsp sea salt
• 2 tsp cumin
• 1 can enchilada sauce (I use mild for the kids)
• Daiya chedder cheese to cover enchiladas (approx 1 package) or regular shredded mexican cheese
• Corn tortillas

Instructions

Dice all vegetables into small pieces. Cook in large saucepan with drained beans until tender. Add cilantro, salt, cumin, and 1/2 C of enchilada sauce. Spray baking pans with cooking spray. Layer corn tortillas along bottom of pan. Pour vegetable mixture over top. Layer another layer corn tortillas over vegetables. Layer Daiya cheese (or regular cheese over top). Pour remaining enchilada sauce evenly over top. Bake at 350 for 20 minutes until bubbly.

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