Odds and ends: gluten-free lunches

Working from home has allowed me the convenience of making fresh lunches every day in my own kitchen. If you read the blog regularly you might know that I love both cooking and eating out. So, while I definitely find excuses to swing by Indochine for fusion tacos after meetings downtown (at least once a week, it’s an addiction — I’m dealing with it), or easily agree to that Friday sushi “business” lunch, most days I am challenging myself to whip something up, at home, that’s somewhat healthy.

I’m definitely not gluten-free and personally don’t have any health reasons to be, but for the past week or so have felt compelled to make gluten-free lunches that I still really enjoy. A midday challenge, I guess. Using whatever I have in the house, here are a couple recipe ideas I considered gluten-free successes.


The first is a baby kale, sautéed leek and garlic pesto frittata I coincidentally made on National Kale Day last week. I wasn’t aware of this super important holiday (who makes these up?) but was happy to find out I inadvertently participated, after the fact. We have a perfectly-sized cast iron skillet for making personal size frittatas. This one was sprinkled with chives, and lots of goat cheese after I took the photo.


Second, some gluten-free fusion. Here we have a spicy quinoa stir-fry. The sauce is made from coconut milk, Sriracha, garlic, ginger and fresh lime juice. I had bok choy in the fridge along with peppers, carrots, corn and green onion. Then, because I felt like it, I put a fried egg on top. The creamy yolk toned down the heat and added some protein.


Third is an odds-and-ends frittata. Whatever vegetables you have will work. Throw in some fresh herbs, your favourite cheese, and you’re good to go.

I must mention something else I experimented with this week. Putting quinoa in the frittata, with roasted garlic and corn, and also a touch of cornstarch as a binding agent. I finished this in the oven on broil; it puffed up and turned into somewhat of a savoury quinoa pancake. I topped it with freshly-made salsa, hot sauce, and some greek yogurt. It had a real Mexican feel… I’d make that again.

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