Well it's 12:30 in the middle of the night and I have been awake for quite awhile now. That brings the total of three nights in a row that I have woken up and had trouble falling back to sleep. I am really getting tired of being tired!
My research on creating a gluten free, grass free, flour blend has been on hold for a while now as other obligations have taken top presidence. As you are probably well aware of in your own journey down this road, 'money doesn't grow on trees ," and the cost of items in the grocery stores is becoming ridiculous. It's going to take a bit longer than I had hoped to perfect my blend before sharing! Be assured I will bring my goals to fruition, it's just taking a bit longer.
For those of you who are along this journey with me I pray you are staying strong. I know how hard it is when you are trying to stay true to eating gluten free and everyone around you is devouring everything in sight. I have felt this way many times and with the holiday weekend upon us it seems even harder. I personally have fallen off the wagon, so to say, many times. I have just picked myself back up and started the journey over again. I hope you will too.
Since I have been working so diligently on the flour mix I have somewhat neglected to post other recipes that might be helpful to you all while waiting for the flour blend. Today I am posting a recipe that avoids gluten as well as grass grains. Its light, filling and totally delicious. The original recipe called for rice, which is a NO -NO, as it's in the grass family. I just switched it out for quinoa, which I feel has more bulk and seems to keep me fuller longer anyway. Win...Win! You are still giving up the gluten, but definitely not the taste. I hope you enjoy.
PS: It's also dairy free ...
Sharon
Red Snapper with Salsa and Quinoa
1 1/2 cup quinoa
2 cups diced peaches C can leave skins on for more fiber)
1 cup chopped fresh cilantro
1/4 cup chopped RED onion
3 tablespoons lime juice
1 to 2 tablespoons finely chopped jalapeno pepper to taste ( seeds removed)
1 garlic clove, minced
Salt to taste
4 red snapper fillets ( 1 pound total)
Olive oil for brushing
Salt n Pepper to taste
1. Cook Quinoa according to the package directions
2. In a small bowl stir together the peaches, cilantro, onions, lime juice. jalapeno, and garlic. season with the salt and pepper to taste.
3. Preheat the grill or a grill pan. Brush the snapper with ehe olive oil and season with salt and pepper. Grill for about 3 to 4 minutes on each side until internal temperature reaches 137 degrees.
4. Spoon about 1 cup portions of quinoa onto each plate. Place the fish on top of the quinoa topping each with a generous portion of the peach salsa.
This dish tastes great with a side salad or serving of broccoli. I hope you enjoy. It's one of my favorites!
And let us not grow weary of doing good, for in due season we will reap, if we do not give up.
GALATIONS 6:9