Like all of you, I have a busy life, and keeping to my gluten-free diet can be a challenge when time is tight. These days I am back in school, and still writing, keeping up with friends and family, and juggling everything else that fills my days. As does every celiac, I have to think about eating gluten free, all the time. I can’t count on any particular shop or café to have safe, gluten-free food – and besides, those meals can be expensive!
My solution is cooking ahead. Each week, I try to cook one batch of a main course to last me a few days, and at least one lighter dish to fill in the corners. Here’s what that means this week.
Slow cooker roast beef
While I often eat a light dinner (think peanut butter on a rice cake), I need a meaningful lunch and breakfast. I’m in the library at lunch most days, and my slow cooker is my savior. This week’s lunch is a beef roast with tomato and potatoes.
Slow cooker roast beef
1 beef roast, about 2 lbs
2 carrots, cut into chunks
1 medium-sized red onion, sliced
1 can chopped tomatoes
1 cup beef broth
12 baby-sized potatoes, scrubbed clean
2 T chopped garlic
2 tsp smoked paprika
Put the potatoes on the bottom of the slow cooker. Then add the onions, carrots and the beef (frozen or thawed). Add the beef broth, then the tomatoes, and top the roast with the garlic. Cook on low for 6-8 hours or until the beef is cooked and tender but not falling apart. Top with smoked paprika and cook for another 30 mins. Then slice the roast and enjoy with the potatoes.
Now that’s what I call lunch!
Crunchy Tangy Slaw
Since going gluten free, I have learned that my body needs vegetables. I feel better when I eat more veggies. This week, in addition to keeping raw carrots and sweet peppers on hand for my mid-morning snack, I made a batch of my favorite slaw. Not only is it gluten-free and packed with vegetables, the vinegar-based sauce also makes my stomach happy.
Marne's Asian-Style Slaw
1 small red or white cabbage
3 carrots
1 sweet pepper (any color)
1/2 cup cider vinegar
1/2 cup peanut butter
2 Tablespoons soy sauce
2 Tablespoons lime juice
2 teaspoons grated fresh ginger, or 1 Tablespoon dried ground ginger
1/2 teaspoon grated chili pepper (optional)
Shred the vegetables in a blender or with a hand grater and toss until well-mixed. Combine the rest of the ingredients and mix until smooth. Adjust the ginger, lime juice and hot pepper to your preference. Pour over the vegetables and mix it all together to coat them. Let the slaw sit for at least 1 hour so the flavors blend. Serve cold or room temperature. Makes a great midnight snack, too!
With just a little bit of planning, I can make meals for several days – up to a week, depending on how big a batch I make. In busy weeks, I may sacrifice variety for convenience. But I never deny myself easy, tasty, gluten free meals!
Check out some of my other great make-ahead meals like Frittata and Rotisserie-style chicken. Make your weekly meals easier, tastier, and gluten free too!