Gluten Free Garden

I travel for a living.  30% of my working time is on the road.  As you might imagine, this makes eating an elimination diet like the LEAP program exceptionally difficult.   I’ve been in Denver for the last four days and trying to maintain my progress towards determining what I can and can’t eat.  It has been a challenge, to say the least!

I arrived at the Denver airport on Wednesday afternoon and drove up to Fort Lupton, Colorado for a business visit.  I had some time to spare so I stopped at a local grocery store and purchased yellow potatoes, a white onion, a green pepper, a head of garlic, fresh basil, a zucchini, a yellow squash, four pears and a bunch of bananas.  None of the produce was organic, unfortunately, but I figured it would get me through the week.  I also purchased a small plastic cutting board, a small ceramic paring knife with a plastic cover, five small tupperware containers, salt, one and a half pounds of ground beef and a bottle of La Tourangelle hazelnut oil from the Loire River Valley.  This would be the start of my small traveling kitchen.  Total cost of my grocery store trip: $60.

I’ve never done much cooking in a microwave, but it seems that, as I spend a great deal of time in hotels, the microwave will shortly become a much-utilized appliance.  I had called ahead to my hotel, the Embassy Suites on the Southeast side of Denver, and asked if they had a kitchenette.  I was told that every room comes standard with a mini-fridge and a microwave.  I can certainly make due with that.

The mini-fridge was an absolute blessing.  Being able to store vegetables, fruit, meat and cooked leftovers all week has made traveling around Denver much easier.  The microwave and I have been doing a little dance as I try to determine the most efficient way to cook with it.  A couple of things I”ve learned:

• The quickest, easiest way to cook in a microwave is in small portions
• The smaller the food is cut, the faster it will cook
• Only cook one microwaveable container of food at a time (don’t double up containers, or you’ll double up the time).
• When preparing food, make enough for more than one meal and keep the leftovers in the fridge!

I’ve found that there are definitely benefits to cooking with a microwave.  I haven’t had to use the hazelnut oil much (except for flavoring) because you essentially steam all of your vegetables and meats in the container.  Cook time is very fast (between 5-15 minutes).  You can often store your leftovers in the container you cooked them in which lessens cleanup time.  I am a little concerned about the chemicals in my plastic tupperware containers and would like to eventually look into non-leaching, microwave safe, lightweight containers.

The pears and bananas I ate for breakfast, snacks and desserts.  They were obviously simple to eat.  I did take the time to peel the pears with my paring knife because they weren’t organic and I have a growing fear of sodium sulfites and other chemicals used to keep produce from turning brown at the store.  I react to these chemicals and they can easily throw off your radar when determining what produce you can and can’t eat.

The microwave in my hotel room did not have a setting other than “high,” so when I learn how to microwave meals on other settings I will be sure to share them with you.  I also have a couple of items I would like to add to my traveling kitchen:  dish washing soap and a small scrubber sponge!

The recipes:

Microwave Beef Stew

Prep time: 10 minutes, cook time: 10-15 minutes

Serves 1-2

• 1/4 pound ground beef (preferably grass-fed)
• 1/4 cup white onion, diced
• 1/4 cup green pepper, diced
• 1 clove garlic, minced
• 1-2 small yellow potatoes, diced
• 2 tablespoons water (give or take)
• fresh basil or other herb, chiffonade (cut into small strips) for garnish
• salt to taste
• two medium-sized, microwave safe tupperware containers with lids

Combine ground beef, white onion green pepper and garlic in one container, microwave on high for 5 minutes, until beef is cooked through and vegetables begin to soften.  Combine potatoes and water in the other container and microwave on high for 10 minutes until soft. Combine both containers into one (or divide evenly between the two dishes), add salt and basil and microwave on high for an additional 2-5 minutes until the potatoes begin to melt with the juices from the beef to create a delicious, fragrant gravy.  Let sit for 5 minutes to cool a bit before enjoying.  Makes excellent leftovers.

Microwave Summer Squash Medley

Prep time: 5 minutes, cook time: 5 minutes

Serves 1-2

• 1 medium zucchini squash, diced
• 1 medium yellow squash, diced
• 1 tablespoon water
• salt to taste
• splash of hazelnut or other nut oil for flavor (optional)
• fresh basil or other herb (chiffonade)
• 1 medium-sized microwave-safe tupperware container

Combine zucchini, yellow squash, water and oil in container and microwave on high for 5 minutes.  Stir in salt and basil.  Microwave for an additional 2-5 minutes for a softer texture.