Two Kitchens, One Passion

Here's a quick peek at my first gluten-free Thanksgiving meal! I'm still catching up after the holiday break, so I'll post recipes soon! Menu: -Gluten-free stuffing -Roasted turkey -Gluten-free gravy -Healthy mashed potatoes (with cauliflower!) -Tomato and zucchini gratin -Gluten-free pumpkin pie

Since going gluten free, sweet potatoes have become one of my favorite foods. The are delicious, packed with nutritional value, and are versatile enough to be used in both sweet and savory dishes. In a pinch they can also be cooked in the microwave in less time than it takes to make rice or pasta. Another thing I have learned is that complex meals can be made quickly as long as one or two of the components are either prepared ahead of time and kept on hand, or are store bought in the prepared form. For instance, I used a store bought frozen bag of seasoned corn for this recipe, but made everything else fresh.  This might be my favorite sweet potato recipe to date!

Since becoming gluten free, I had yet to find an acceptable solution to pizza. With a lot of the long triathlon training sessions I do I often crave salty foods, and in terms of getting a decent mix of carbs, protein and fat, pizza fits the bill (homemade the healthy way at least!). Most of the gluten free pizza crusts I had attempted in the past either ended up too crumbly, or too hard and left my pizza craving unsatisfied....until this time using Bob's gluten free pizza crust mix! I normally opt for making things from scratch rather than using pre-made mixes, but this will certainly be an exception to that rule.