For the past week, I’ve been trying to stay away from gluten. I just wanted to see what kind of affect it was having on my body—if any—and see how I felt without it. I don’t want to say that gluten is bad for you—I don’t know nearly enough about it to make that statement. But, I can say that I feel great. I have heard that it takes 6 weeks to really get all of the gluten out of your system (probably more for me considering the amount of pasta and pizza I eat…), but even after just one week I feel light in my mind and also feel like I have more energy. Also, I haven’t had any of my standard tummy issues that seem to sneak up on me. I miss cookies, and cake, and pizza—but I’ll figure all of that out. The hardest part for us has been planning meals. We plan many meals around pasta—we don’t really eat a lot of meat usually, so pasta is really a go-to for us for the main part of a meal. But, this week we have explored some tasty fish and chicken dishes and I’m starting to not feel panicky when thinking about what we’re going to have for dinner.
Last night, I made a tasty frittata and some roasted potatoes and asparagus. It was delicious. I got the recipe from Food and Wine but adapted it to what I had in the fridge.
Recipe below...
Spinach Feta Frittata
2 tablespoons butter
¼ onion, chopped
10 ounces spinach, stems removed, leaves washed and cut into thin strips
1 tbsp parsley
8 cherry tomatoes, halved
5 large crimini mushrooms (or whichever mushroom you prefer), sliced
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
8 large eggs
1 tablespoon olive oil
3 ounces feta, crumbled (about 1/3 cup)
In a 12-inch ovenproof nonstick frying pan, melt 1 tablespoon of the butter over moderate heat. Add the onion and cook, stirring, for 1 minute. Add the spinach, mushrooms, tomatoes and 1/8 teaspoon each of the salt and pepper. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Move the spinach mixture to a bowl and let cool.
In a large bowl, beat the eggs with the remaining 1/8 teaspoon each salt and pepper. Stir in the spinach mixture.
Heat the broiler. In the same frying pan, melt the remaining 1 tablespoon butter with the oil over moderate heat. Pour in the egg mixture and reduce the heat to low. Sprinkle the feta over the top and cook until the bottom is golden brown and the top is almost set, 6 to 7 minutes. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, 2 to 3 minutes.
Lift up the edge of the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
Enjoy!
