Eating without...

Ingredients

Atlantic Salmon (I prefer wild, not farmed but thats a personal choice) Fillets
Baby Spinach Leaves (or Bok Choy)
White Long Grain Rice
Coconut Milk (or you can cheat if you are pressed for time and get Sunrice 90 Second Thai Style Coconut Rice - its genius!)

For the honey soy sauce I cheat and use Yackandanah Honey Soy Simmer if you can’t find that or an equivalent in your supermarket, you can use any recipe for honey soy and substitute the soy sauce for gluten free tamari sauce and just ensure that the cornflour that you use is wheat/gluten free.

Method

Simply pan fry the salmon on both sides for about two minutes each side then drain on a paper towel.

Heat up the sauce as per directions on the bottle/in the recipe.

If you are making the coconut rice from scratch, simply replace water with coconut milk and cook as per usual.

If you are using baby spinach leaves you just need to wash them off before serving. If you are using Boy Choy simply put them into a heat safe container and blanch them with boiling water. Drain and serve.

When service put the rice on the bottom, then the greens, the salmon and pour the sauce over the top.

Easy and delicious!

A great snack for those of us who are gluten free are little Mochi Cakes.
They’re a Japanese treat (sometimes served at yum cha) where glutinous/sticky (which doesn’t actually contain gluten) rice is pounded into a paste and then its filled with something like a sweet red bean paste.

They’re dirt cheap from Asian supermarkets (the ones I buy average $1.88 a box of 6) and come in a wide variety of flavours. As always make sure you read the packaging carefully to make sure the manufacturer hasn’t snuck some wheat flour in there.

They’re awesome to keep at work for when everyone else in the office gets cake and you’re left out of the sweet treat festivities, or for morning/afternoon tea and dessert at home if you’re so inclined. There’s a few recipe’s for them online and some people get super creative with the fillings and presentation, but when they’re readily available in most chinatown bakeries and in asian supermarkets for so cheap it’s such a time consuming task. For me it’s nice to be able to just simply buy a packet of something that I can eat straight out of it.

Three years ago I was diagnosed with gluten intolerance, a few months after that lactose intolerance when you combine those two ‘disorders’ with my distaste for meat you get one extremely difficult girl to feed.

While I’m pretty good at sticking to the gluten free part of my diet, I’m not quite as good avoiding the lactose - I don’t drink cows milk but I generally operate on a reduced dairy diet.

The point of this little blog is to share all the recipes, restaurants, eating habits and various other hints and tips about having to eat without the most common food additives in life. I know there’s a tonne of us out there who have no choice but to follow this diet, plus people who, for whatever insane reason, actually choose to follow it.