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Today, I am featured as a guest blogger on GingerLemonGirl.com. Carrie is hosting a 30-day series of quick and easy gluten-free meals on her site. You can find a list of the first 15 bloggers and a link to each quick and easy recipe on Monday’s post at Celiac Family. If you haven’t seen it yet, you should really take a look. There are some really good-looking recipes that you can prepare for your family in very little time at all.
Looking for quick and easy gluten-free meals? Well, you are in luck because Carrie at GingerLemonGirl.com is hosting a 30-day series of time-saving meals. I’ll be submitting a guest post for the series on Sunday. Until then, check out the exciting 15 recipes that have already been posted:
- Carrie at GingerLemonGirl.com posted Brown Rice Bowls
- Carrie at GingerLemonGirl.com posted Greek Squash & Mushroom Saute over brown rice
- Brooke at Gluten Free…Who? Me? posted Fresh Veggie Stir-Fry & Garbanzo Bean Cake
- Rebekah at The Happy Tummy posted Salmon Croquettes with Spicy Remoulade Sauce
- Christie at Honoring Health posted Simple Pan Salmon & Swiss Chard
- Nicola at G-free mom posted Homemade Turkey Burgers
- Erica at Erica Miss America posted Pan-Cooked Flounder with Shirataki Noodles
- Claire at Gluten Free and the City posted Asparagus Salad with Strawberries
- Erin at Gluten Free Fitness posted “Not really a recipe” Pan-cooked Pork Chops
- Ellen at I Am Gluten Free posted Classic Tomato Soup with Herbed Croutons and Deluxe Grilled Cheese Sandwiches
- Deanna at The Mommy Bowl posted Chicken and Broccoli Curry
- Jean at Gluten-Free Doctor Recipes posted Polenta with Sausage, Spinach, and Peppers
- Kat at Kat’s Food Blog posted Slow Cooker Chicken with Artichokes
- Ashlie at The Delshad Duo posted Blackened Catfish with Sweet Sauteed Greens
- Alta at Tasty East at Home posted Egg, Zucchini, Red Pepper and Spinach Wrap
The W.H.O.L.E. Gang’s 30 Days to a Food Revolution has finally hit Day 30. It has been a really fun, educational, and inspiring series of posts. If you missed the beginning, check out the first 15 recipes and tips on my first post introducing the series. Below are the remaining 15 recipes and tips that completed the 30 Days. I even contributed my own guest post with time-saving tips and recipe on Day 28. I hope you enjoyed the series as much as I did. Thanks to Jamie Oliver and Diane for reminding us that good food choices lead to happier, healthier lives.
Day 16 – Simply…Gluten-Free
Recipe: Gluten-free Chicken Piccata
Tip: Remove, Restore, Reinvent!
Day 17 – Lexie’s Kitchen
Alexa’s Recipe: Chicken Long Rice
Alexa’s Tip: Set aside one hour for a Pantry Purge Event
Day 18 – Food Blogga
Susan’s Recipe: Lemony Pasta with Fresh Peas, Ricotta, and Mint
Susan’s Tip: Make the Most Out of Your Next Farmers’ Market Trip
Day 19 – What’s Cooking
Michelle’s Recipe: Smashed Tomato and Basil Bruschetta and Pear, Honey and Quark Bruschetta
Michelle’s Tip: Cooking with Kids, a Grassroots Strategy for a Food Revolution
Day 20 – Cook 4 Seasons
Karen’s recipe- Curried Cauliflower
Karen’s tip- How to bring more locally grown food into your lives
Day 21 – Gluten-Free Gidget
Katrina’s Recipe: Spicy Kale Salad
Katrina’s Tip: Eat in season no matter where you live
Day 22 – Gluten Free Fitness
Erin’s Not Really A Recipe: Egg Bake Casserole
Erin’s Tip: Remember that Food is Your Fuel
Day 23 – Tasty Eats at Home
Alta’s Recipe: Quinoa Salad with Spinach, Raisins and Walnuts
Alta’s Tip: Get Creative!
Day 24 – Gluten Free Doctor
Jean’s Recipe: gluten free granola bars and homemade organic beef jerky
Jean’s Tip: How to eat real food when you travel
Day 25 – Ginger Lemon Girl
Carrie’s Recipe: Fresh Marinara Sauce with Meatballs
Carrie’s Tip: Eat foods that are fresh, natural, (and organic if possible), no matter what your dietary limitations are.
Day 26 – Simply Sugar & Gluten Free
Amy’s Recipe: Apple & Carrot Breakfast Cake
Amy’s Tip: Progress, Not Perfection
Day 27 – The Daily Dietribe
Iris’s Recipe: Tuna Burgers
Iris’s Tip: Double your recipes and freeze the leftovers.
Day 28 – Celiac Family
Heather’s Recipe: Time-Saving Chicken Kabobs
Heather’s Tip: Finding time for making a healthy meal.
Day 29 – Andrea’s Recipes
Andrea’s Recipe: French Green Beans with Prosciutto and Pine Nuts
Andrea’s Tip: Grow Your Own
Day 30 – London Foodie NY
Anna’s Recipe: Crispy crunchy, full of nuts granola bars
Anna’s Tip: Cut back on sugar where you can.
Diane’s recent blog series of 30 Days to a Food Revolution is nearing the end of the 30 guest bloggers. If you’ve missed the start of the Food Revolution, you can review my introduction of it with a list of the first 15 posts. Today, you’ll find my own perspective on this healthy food revolution, as well as a recipe for making Time-Saving Chicken Kabobs, at The W.H.O.L.E. Gang. I think shish kabobs are a great choice for a healthy, fast food dinner. Here’s another recipe for kabobs using sirloin.
2-3 lbs. Beef Sirloin – cut into chunks
1 lb. Potatoes – small, white
2 Sweet Peppers (or several sweet mini-peppers) – core and seeds removed, cut into chunks
1 large sweet onion – cut into wedges
1 recipe of my Flank Steak Marinade
You’ll also need skewers. If you’re using wooden skewers over a flame, be sure to soak the skewers for at least 30 minutes before placing on the grill. That will reduce the possibility of burning the sticks.
- Cut the sirloin into 2-inch cubes and place into a large bowl or zip-style plastic bag.
- Mix the ingredients for the marinade and pour over the beef chunks. Stir or massage it in to make sure the marinade has covered all the sirloin pieces. Cover or seal and place in the refrigerator for a couple hours or even overnight.
- Once the meat has marinated, carefully skewer the chunks onto the skewers.
- Prepare the potatoes by cooking in the microwave for 6-8 minutes. If you are using large baking potatoes, cut them up into smaller pieces before cooking. The potatoes should be slightly softened by the cooking.
- Prepare the peppers and onion, and cut into large chunks.
- Skewer the vegetables by alternating with potato, onion and pepper chunks. Continue until all the food is skewered.
- Place the skewers on a moderately hot grill. Watch it carefully and turn every 3-4 minutes until it is cooked to your preference. The beef should finish cooking in 8-12 minutes, the vegetables may take a little longer.
- Using long barbecue skewers, I was able to get all the food onto two skewers.
- For serving, I removed all of the food from the skewers, and served family-style on a platter.
- Consider doing kabobs for a party. Keep all the prepared ingredients in separate bowls and let the guests skewer their own. Then, just cook them up to order on the grill.
- Ideas for alternative vegetables to grill: large mushrooms, zucchini slices, Brussels sprouts cut in half.
- We love to grill outdoors, but often I just use a grill pan on the stove. You could also use a panini grill or a large George Foreman grill.
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.