Ep 101 What is a Food Bowl and is it Gluten Free – A Conversation with Cinde, The Everyday Gluten Free Gourmet

Let’s start the blog with the show notes for this Episode –

I like pretty pictures of food and have noticed the trend to “food bowls”.  They are usually presented very artistically, and have caught my interest.  On this episode I speak with Cinde, The Everyday Gluten Free Gourmet about what a food bowl is, and how does the trend work with our gluten free diets.

You can find Cinde’s blog at https://www.everydayglutenfreegourmet.ca

Twitter – @LittleCinde

Instagram – everyday.gf.gourmet.ca

Facebook – Everyday Gluten Free Gourmet

Here are a few bowl ideas Cinde sent along to get your creative juices flowing:
 

Middle Eastern Inspired Bowl – Start with cooked rice and lentils, add roasted onion, zucchini and/or eggplant. Top with raw tomato and red peppers, maybe some feta cheese and this recipe for Falafel Balls with Tahini Sauce. Thin the tahini sauce with water if desired and drizzle over the bowl. Enjoy!

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/falafel-balls-tahini-sauce/

Vietnamese Rice Noodle Bowl – This one starts with rice vermicelli, cucumber, carrot, lettuce, fresh herbs and chopped peanuts. The recipe includes a lemongrass marinade that can be used on chicken, shrimp or pork. At the table pour the Nuoc Cham Dipping Sauce over your bowl and enjoy.

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-vietnamese-rice-noodle-bowl/

Greek Inspired Bowl – Try this one with cooked brown rice or quinoa. Make a composed version of this Greek Summer Salad then complete the bowl with fresh spinach, and maybe some roasted carrots, butternut squash or eggplant. The vinaigrette dressing from the salad can be served on the side so it flavours the rice too.

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-greek-summer-salad/

For a weekend treat or brunch with friends try this indulgent Breakfast Power Bowl – It has cooked quinoa with bacon, sweet potatoes, raw spinach, avocado and cherry tomatoes all drizzled with a blender hollandaise.

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/breakfast-power-bowl/

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Whenever a new food trend surfaces, those of us eating gluten free are somewhat cautious to jump on the band wagon.  We’d rather observe from the sidelines to find out more and see where this trend is taking us. 

That was what I did when the keto diet trend seemed to be everywhere.  I know now that a keto diet is very low in carbs and does not encourage grains.  Most people on keto don’t eat bread, anything that is breaded, or pasta noodles.  They load their diet with proteins, which for the most part are not heavily processed and are simply grilled or baked, often with herb seasonings for flavour.  Keto is something that can easily be modified to fit the rules of a gluten free diet.

I’m excited to see the “bowl” trend.  Like keto, we can use what we know about eating gluten free to make a properly balanced meal in a bowl using fresh ingredients, and it’s not a salad. 

I hear from many people that they find the gluten free diet to be somewhat isolating.  You eat differently from most other people, and this can often feel uncomfortable.  It is most difficult at the beginning when you aren’t sure of the questions to ask, and hope that just ordering a “without” meal, or leaving what you can’t eat is enough.  As you get more familiar with the diet, you realize this is not a safe approach.  That’s why new food trends can sometimes work for us.

Most of us have heard of the cauliflower pizza trend.  Yes, it is possible that these vegetable- based pizza crust variations can contain wheat flour, but in my experience, after enquiring, I’ve found most to be gluten free.  The handling must also be questioned, but if I’ve successfully eaten a cauliflower pizza crust pizza in a restaurant and enjoyed it.

Having to eat gluten free makes us picky eaters, we don’t have a choice, but it shouldn’t take away our adventure for new foods.  If the new foods are, or can be made gluten free, we should embrace them.  We can all use more variety in our diets – salads as a main and fruit salad as dessert don’t have to be our staples any more.