Breakfast:

Maple and Brown Sugar Oatmeal packet
  with walnuts and raisins

Lunch:

Jimmy John's #14 Unwich
Jimmy John's BBQ potato chips

Dinner:

Corn pasta (I like Sam Mill's linguine)
Marinara sauce
  with bell pepper, mushroom, onion
2 oz. mozzarella cheese
Grilled eggplant (see recipe below)

Snack:
Glutino Strawberry breakfast bar
Gluten free chocolate chip cookie (see recipe below)


Grilled Eggplant:
1/4 Eggplant
Salt
Olive oil

Eggplant is a great addition to any meal. Not only is it low in calories and easy to make, it also lasts in the fridge for a long time. So when you're cooking for one, you can save your eggplant and reuse it for a later meal.

Place olive oil in a pan
Cut eggplant into 1/2 inch circles
Place eggplant into oil and add salt
Cook in pan for about 5-7 minutes, or until soft


Gluten Free Chocolate Chip Cookies:
(This is a Martha Stewart recipe that I substituted with Bob's Red Mill All Purpose Gluten Free Flour)

1 1/8 cups flour
1/4 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 large egg
1 cup semisweet/milk chocolate chips

Mix dry ingredients, add wet ingredients, bake in oven on greased cookie sheet for about 8 min.



Just a word on Jimmy John's. I had never been to Jimmy John's before this fall, as there are no JJ's in New York City. But here in Alpena, JJ's is a great place to grab a quick sandwich.
The first time I was introduced to JJ's I was thrilled--there is an Unwich option! The Unwich option is served on a lettuce wrap instead of bread.
I was a bit skeptical at first, because usually when things are served on lettuce wraps they fall apart easily and you get all messy. But not here! These unwich sandwiches are so well wrapped in the lettuce that they stay together like a normal sandwich. Not to mention they are DELICIOUS!
If you are like me and miss eating lots of sandwiches, get thee to Jimmy John's!

Wheat Free Healthy Living

Hello!

My name is Emily. I'm a recent college graduate, and a working actress.

I know that finding time to cook for yourself can be a bit of a challenge when you're busy, and that staying healthy can be the last thing on your mind on the go.

Recently, I found that I had a wheat-intolerance. While this is not an allergy, I take it seriously, as I feel much better when I'm not eating wheat than when I am.

Eating wheat free was the last thing I thought I would ever be doing (my family even affectionately calls me Carbella--because of the amount of carbs I would eat on a daily basis).
But since I have cut most wheat out of my diet, I have found that it has been beneficial for my health.

Eating wheat free can also be expensive. So I've decided to start a little blog of the foods I eat (hopefully they will be healthy) each day to show that eating healthy, wheat-free foods on a budget is possible.

I hope you enjoy!

Emily

Breakfast:

Maple and Brown Sugar Instant Oatmeal 

  with walnuts, raisins, and fresh blueberries 

Lunch:

Fried Egg

1 Piece of Glutino gluten free multigrain toast

Leftover Potatoes

  with bell pepper, onion, and mushrooms 

Dinner:

Brown Sugar Glazed Carrots (see recipe below)

Brown Sugar Garlic Chicken (see recipe below)

Mashed potatoes 

Snack:

Cup of hot chocolate from the Keurig 

Brown Sugar Glazed Carrots and Garlic Chicken:

1 Cup of carrots

3 oz. chicken breast (I use Tyson frozen chicken strips--about 2)

Garlic powder 

Glaze:

1-2 tablespoons of brown sugar

2-3 tablespoons of butter 

1 teaspoon of salt

Defrost the chicken in the sink with cool water. 

Cut the chicken into little chunks, about 2 inches. Spray a small pan, and put chicken in the pan. Season with garlic. 

Steam the carrots in a pan with about 1 inch of water until they are soft (about 8-10 minutes). 

Drain the carrots, and place them aside.

Add butter to the pan and melt the butter with the brown sugar and salt. Turn the burner on low so you don't burn the butter and sugar. 

When the glaze looks ready, put the carrots back in the pan with the chicken and glaze. 

Take out of the pan and serve!