sunday suppers

Tonight’s sunday suppers is brought to you by gluten-free. And I suppose most if not all of my sunday suppers from here on out will be gluten-free. WAAAHHHH!!! I’m having a hard time accepting this. Can you tell? So anywho, this weeks post is just me rambling on about what I made for the week for us since I only like to cook on sundays. I had to modify some of the meals and I’m still learning about what is and is not gluten free. Apparently food manufacturers like to hide gluten in certain items and then they use words that I never heard of in the ingredients list. Or you think “why would there be gluten in this” and BAM, there’s wheat in the ingredients. I’ll give you an example- before I was told to go gluten-free, there was a girl at the bar where I work who came in for taco Tuesday. She has Celiac disease and CANNOT have any gluten or she gets really sick. Well we thought she could have some tacos in a hard corn tortilla shell not the soft flour shell. It just so happened that she asked to check the taco seasoning mix and lo and behold it contained wheat gluten. Why, I have no idea. Good thing she checked. I never would have thought to. Kind of like bbq sauce or other types of seasonings.
So this week I still made (gluten free) bbq chicken breasts and sweet potatoes that I bake in the oven.

I also have recently started to roast (and eat!) brussel sprouts. I just season them with salt and pepper and olive oil and bake at 400 degrees for 30 minutes, turning often.  I never in my life ate a brussel sprout until recently. I shocked myself when I actually liked them. Like really, really liked them. It’s weird and kind of freaked me out.

I also still make my breakfast casserole. The ground turkey sausage I had to double check, but it is gluten free.

Now, the worst recipe I had to change are the turkey meatballs. Literally just opened the bag of frozen  turkey meatballs and threw them in a pot with sauce and simmered them on low. This time I had to make my own from scratch. With gluten free breadcrumbs. It didn’t take all that long but the taste is just a little bit off. I think I may have to make my own breadcrumbs once I find a gluten free bread I like. Yea, good luck with that. HA.

I also made a macaroni salad that I add tuna to for protein. I use a combo of greek yogurt and mayo to mix it together. The macaroni is gluten-free. It was a brown rice and quinoa macaroni that I found at Aldi. I find that if you overcook gluten-free pasta for even 10 seconds, it gets a little on the mushy side. This batch did but not so much that you couldn’t eat it.


So that’s it for my first sunday suppers gluten-free style. We like to order in a lot on the weekends (we are totally, sickeningly homebodies sometimes) and have found it so difficult to do now that I’m gluten free. Seriously, I think we now eat Chipotle twice a week. Mexican is my go to which thankfully it usually is gluten free anyway. BBQ too especially now that it’s summer. But like I mentioned earlier, it’s hard to know if there are any hidden ingredients that are not gluten free. Ok, I’m done complaining. For today anyway….