Archive for May, 2010
Have you heard about the food revolution going on? I’m talking about the movement to encourage healthier eating, which has been brought forward by Jamie Oliver. You probably already know him from The Naked Chef, or own one of Jamie Oliver’s Cookbooks, or maybe you were fortunate enough to catch the reality TV series he recently did called Jamie Oliver’s Food Revolution.
Jamie Oliver’s Food Revolution was his attempt to help Huntington,West Virginia remove the label of “the unhealthiest city in America” by encouraging healthier food choices at home and at school. The series had some very dramatic and emotional moments that got the attention of a lot of people. Diane @ The W.H.O.L.E. Gang, who spent many years in Huntington, was especially moved by Jamie Oliver’s Food Revolution. She embraced the idea of a Food Revolution and wants to pass the message on to as many people as possible.
So, Diane created 30 Days to a Food Revolution, hosted at her website. She reached out to 30 other food bloggers and asked for help in spreading the message. 30 Days to a Food Revolution began Apr. 26 and is currently still going on. Each day, a different food blogger is providing their own perspective about how to live and eat healthier by submitting a recipe and a tip for eating healthier. The series is now on Day 15, and there are plenty more posts to come. I’ll be submitting my own post to Diane’s revolution on June 2. Until then, check out the great recipes and tips that have been posted thus far:
Day 1– gluten free easily
Shirley’s recipe: Garlic Lime Chicken
Shirley’s tip: Make your own instant food.
Day 2– The Spunky Coconut
Kelly’s recipe: Coffee Cake
Kelly’s tip: Cook your own dry beans.
Day 3– I am Gluten Free
Ellen’s recipe: Buffalo Tofu with Dairy Free Ranch Dressing plus Roasted New Potatoes
Ellen’s tip: Always leave the house with a snack.
Day 4– The Gluten-Free Homemaker
Linda’s recipe: Gluten-Free Foccacia Bread & Hamburger Buns
Linda’s tip: Get organized and plan.
Day 5– Delectably Free
Beth’s Recipe: Mexican Red Lentil and Rice Soup
Beth’s Tip: Cook with color.
Day 6– Jenn Cuisine
Recipe: Mushroom & Goat Cheese Stuffed Burgers
Tip: Add fresh produce to spruce up classic meals.
Day 7– Sure Foods Living
Alison’s Recipe: 3-Ingredient Salad Dressing
Alison’s Tip: Serve veggies & salad dressing to kids before dinner.
Day 8– dinners and dreams
Nisrine’s Recipe: Falafel
Nisrine’s Tip: Simplify. Diversify. Rejoice.
Day 9– Whole Life Nutrition Kitchen
Alissa’s Recipe: Rice and Nut milk Hot Cereal
Alissa’s Tip: Breakfast can be quick and nutritious.
Day 10– The Messy Chef
Sara’s Recipe: Caesar Salad
Sara’s Tip: How to snack at work without touching the vending machines.
Alisa’s Recipes: Strawberry Mylk and Fruit ‘n Fiber Breakfast Shake
Alisa’s Tip: Enjoy the seasons.
Day 12– Celiac Teen
Lauren’s Recipe: Pasta Bake
Lauren’s Tip: Healthy changes rather than quick fixes.
Day 13– Gluten Free For Good
Melissa’s Recipe: Leek and Potato (and maybe beet green) Soup
Melissa’s Tip: 8 steps to “revolutionary” transformation (and maybe enlightenment)
Day 14– Gluten-Free Vegan Family
Julie’s Recipe: Cranberry Goji Bar Cookies
Julie’s Tip: Get your kids into the kitchen!
Naomi’s Recipe: Healthy Lunch Ideas
Naomi’s Tip: Eat a healthy lunch even when pushed for time.
Yay! I’m finally getting a recipe posted. I have really had trouble keeping up with the online gluten-free community this spring. Too many activities in my offline world have been keeping me busy. The most I’ve been able to do is post our weekly menu plans. But, I have finally found some time to write a quick post and get back online.
I’m linking this post to The Gluten-Free Homemaker’s weekly carnival Gluten-Free Wednesdays. Every week, a variety of gluten-free recipes, tips, or reviews are linked to this online carnival. The Gluten-Free Homemaker has also started a monthly recipe challenge in conjunction with Gluten-Free Wednesdays. Check out this month’s submissions of gluten-free quiche recipes. Next month’s gluten-free recipe challenge is for gluten-free cakes. I can’t wait to see the recipes submitted for that one!
For this week’s Gluten-Free Wednesdays, I’m offering the following recipe for a traditional potato salad. It uses 5 pounds of potatoes and a dozen eggs, so it makes plenty to serve at a large gathering, party, picnic, barbecue, etc. I started this with my grandmother’s recipe, but then added a few extras. My grandmother worked many years in the bakery for a corporate cafeteria, so her recipes were often written for large amounts. You can, of course, halve the recipe for a smaller gathering. I like to make the full recipe, so I can have leftovers!
5 lbs. Russet potatoes — peeled, cooked, and mashed
12 eggs — hard-boiled, chopped
3 celery ribs, finely chopped (about 1/2 Cup)
1/2 large, white onion chopped (about 1/2 Cup)
1-1/4 Cups mayonnaise
1 Tbsp vinegar
1/2 Cup sweet pickle relish
1/4 Cup prepared mustard (I usually use 2 Tbsp yellow mustard and 2 Tbsp Dijon.)
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
- Cook and prepare the potatoes and eggs.
- In a large bowl, mix all the ingredients together.
- Cover and chill for a couple hours, or overnight.